Ramsay's Kitchen Nightmares 3x3

1. (bright upbeat music) - This is Blackpool.

2. You twat.

3. And this is Blackpool's Restaurant of The Year.

4. Do you ever call out the orders?

5. - Yeah, but at the moment, I mean,

6. I'm struggling in me own mind at the minute.

7. - No, no, really,

8. this is Blackpool's Restaurant of The Year.

9. - Table 2, two mousse,

10. one bread and butter pudding, have I got it?

11. - Oh, fucking, I'm destroyed, that's how I feel.

12. I feel like I never wanna fucking cook again.

13. - And this is how not to run a restaurant.

14. - If you can't cook

15. a fucking mussel you— - No, if you—

16. - Yes? - I fucking told you,

17. yeah, (loudly grunts) - Go on!

18. Plonker.

19. - Twat.

20. - Blackpool is Britain's biggest, brassiest resort,

21. home to the nation's favourite C-List comedians

22. and an unprecedented choice of chip shops.

23. Love it or loathe it,

24. this place doesn't do anything by halves.

25. I used to come to Blackpool all the time with Mum and Dad,

26. in fact, at this time of year

27. to come and have a look at the lights,

28. and Mum used to go and play bingo, would you believe.

29. Same trams, same lines, same noise

30. and same freezing weather, shit it's cold.

31. Catering for a massive 12 million tourists

32. that come here every year,

33. there are more than 650 places to eat

34. and I'm looking for the one that's been crowned

35. Blackpool Tourist Board's Restaurant of The Year.

36. Is that it?

37. That can't be it.

38. It actually looks like a sex shop.

39. Having co-managed a restaurant in the local casino,

40. 46-year-old Dave Jackson

41. and 30-year-old partner Dawn Brindley

42. pooled their life savings to offer Blackpool

43. a unique oasis of home-cooked cuisine.

44. - It's got a cracking atmosphere when there's people in it,

45. it's lovely, and I love it and,

46. to see it empty, we did it last night,

47. we stood here for three hours

48. and I just coulda gone home in tears.

49. - 18 months later,

50. they're barely breaking even

51. with turnover at a paltry 500 pounds a week.

52. - We won an award, we got pretty good reviews.

53. But we still can't get people up the stairs.

54. It's very depressing putting food,

55. fresh food in the bin after two or three days.

56. - It's only the ground floor greasy spoon

57. that's stopping them from going under.

58. Morning.

59. - Good morning. - Clubway, this is it?

60. - Upstairs, first floor.

61. - Restaurant of the Year.

62. - Yes, sir.

63. - In Clubway's upstairs restaurant,

64. Dawn looks after the front of house

65. and comes up with the menu ideas,

66. while Dave rustles them up in the third floor kitchen.

67. Hi, Dave.

68. - Hi, Gordon.

69. - So this is it.

70. - This is that, yeah.

71. This is my little bit.

72. - Excellent, what's that you're doing there?

73. - That's peach and sultana bread and butter pudding.

74. - Popular?

75. - Very popular.

76. Occasionally I forget about them.

77. - Oh, shit, yeah.

78. - Yeah. (lightly chuckling)

79. - And the most popular dishes

80. on the menu, what are they?

81. - Main courses, chicken's popular.

82. - Yeah. - Lamb's quite popular.

83. - This sounds intriguing,

84. flaked salmon with strawberries.

85. - Oh, yeah, that was popular.

86. - Topped with lemon and lime, and honey dressing.

87. - Yeah.

88. - Soup of the Moment, what does that mean?

89. - Soup of the Moment is whichever one we do.

90. Rather than put on an actual soup,

91. sort of like, I mean we do tomato and Cointreau.

92. At the moment we'd got— - Tomato and?

93. - Cointreau.

94. - Jesus, where did that one come from?

95. - So again, Dawn came out, I came up with the tomato

96. and she added the Cointreau.

97. - God. - But yeah, it works well.

98. - Does it? - Yeah, it flies out.

99. - In order for me to get up to speed,

100. I'd like to eat, eat off it.

101. - Okay, no problem.

102. - I'll see you in five.

103. - That I wasn't expecting 'cause nothing's on.

104. - As a starter, I've ordered one of Dave's favourite dishes.

105. Thank you.

106. A salad of salmon and strawberries

107. with a lime and honey dressing.

108. - No one's ever been in my kitchen.

109. And now I'm cooking for Gordon Ramsay and,

110. the thing just won't work.

111. Me brain won't work, what can I do?

112. - A three-course meal at Clubway

113. costs between 20 and 25 pounds.

114. - There we go, and pray.

115. - For that price in Blackpool,

116. Dave's food can't afford to be anything less than perfect.

117. Thank you very much.

118. What was going through somebody's mind

119. putting salmon with strawberries?

120. That can go off the end of the pier, next.

121. - No, I used to think it was bad cooking

122. for the mother-in-law.

123. - Dave's clearly out of practise.

124. But then this place is like the Marie Celeste.

125. - Second.

126. - Okay, just explain what it is, please.

127. - Okay, we've got medallions of pork

128. on a bed of spring onion mashed potato.

129. The sauce is brie and nectarine

130. and we have parsnip crisps, an accompaniment.

131. - Oh, paprika, mm, hot.

132. Thank you.

133. Very tough, the pork.

134. It's been battered.

135. And beaten heavily.

136. You'd struggle to give that to a dog.

137. Bits of parsnip.

138. Rubber, they're supposed to be crisps, by the way.

139. And brie and nectarine sauce is...

140. Fucking disgusting.

141. We'll skip the pudding.

142. Time for a debrief.

143. I just hope Dave and Dawn

144. have got stronger stomachs than I have.

145. Okay.

146. We need to talk.

147. - Okay.

148. - I didn't expect it to be that bad

149. because everything was rough.

150. Trust me, the combination of a hot brie,

151. nectarines, and whisky,

152. that's probably the worst sauce

153. I've ever tasted in my entire life.

154. Overcooked, insipid pork and badly put together.

155. - Right, okay, yeah, so work to do.

156. - A lot of work to do. - Okay.

157. - By the way,

158. the mash wasn't bad.

159. - Got one.

160. Fuck, I'm gonna cry.

161. Oh, 'least I've been told I'm shit by the best.

162. That's fucking brutal, that was.

163. - Mash wasn't bad though, that was something.

164. - How this place ever won anything

165. other than a fucking booby prize, I'll never know.

166. And if there was a rule book,

167. this place would be the classic example

168. on how not to run a fucking restaurant.

169. Starting with rule number one,

170. don't assume winning an award

171. means people know who you are.

172. Excuse me? - Hello.

173. - And where you are.

174. Do you know where Clubway 41 is?

175. It's Blackpool's Restaurant of The Year.

176. - No. - No?

177. It's around here, it's just off the promenade.

178. - No, haven't got a clue. - No?

179. Hello, mate.

180. It's Blackpool's sorta Restaurant of the Year.

181. - When?

182. - The hotspot, since when, yeah, this year in fact.

183. Ladies, have you heard of Clubway 41 a restaurant?

184. - No.

185. - Nobody seemed to have even heard of the place.

186. It's Blackpool's Restaurant of the Year.

187. - Never heard of it.

188. - Oh, God.

189. But remarkably, it seems the award really is genuine.

190. I've just found the forms for the nomination

191. for the Blackpool Tourism Awards.

192. "Some of the best fresh food we've ever eaten,

193. "varied menu catering for most tastes," yeah, I'll say.

194. Tastes from a fucking cow's backside

195. to a pig's fucking snort.

196. "I would honestly say this has been the best meal

197. "I've ever had in my life," honestly in brackets.

198. "A truly unforgiving experience."

199. Well, fuck me, I've had an unforgettable experience.

200. "Eye-catching decor."

201. Someone's pulling my fucking plonker.

202. Yesterday I spent my first day at Clubway 41,

203. Blackpool's failing Restaurant of The Year.

204. And quite frankly, I don't know where to start.

205. Come on, tomato and Cointreau, come on, Paul, nectarines.

206. Dave and Dawn have already lost two houses

207. in an effort to stay afloat

208. and if they're not careful,

209. they'll lose their last remaining lifeline.

210. The downstairs greasy spoon,

211. that's just about keeping their bank manager at bay.

212. - Right, straight in the freezer, mate.

213. - It's one of those days

214. where I really just wanna be somewhere else today.

215. - It's time to bring Dave, Dawn, and their food—

216. - Morning. - Morning, Gordon.

217. - Back to the real world.

218. How are you feeling this morning?

219. Totally destroyed.

220. - Listen, you've gotta bounce back.

221. - Yeah, I know.

222. - I ate that food last night and I was honest.

223. - I'm fucking, I'm destroyed, that's how I feel.

224. I feel like I never wanna fucking cook again.

225. - You're a tough cookie, and you're resilient

226. and you've been through the mill before

227. and you know what's good and what's bad.

228. I'm here to help.

229. And I'm not going till you get it right.

230. - Okay, I'll take the fucking shit, yeah.

231. - But bounce back.

232. - I will, I will.

233. - If he thinks that's pressure, well,

234. wakey, wakey, mate, get a grip.

235. Look for your bollocks and once you've found them,

236. then start using them.

237. He's seen fuck all so far.

238. In order for me to really see what you're like

239. and understand your capabilities,

240. I've got 20 people coming for lunch today.

241. Okay?

242. Now, they're gonna be in and out in an hour and a half.

243. They're coming at two o'clock.

244. It's been a long time

245. since Dave had 20 customers to cook for

246. and he's clearly petrified.

247. So I'm hoping to enlist the help of a man

248. who's been coping admirably with pressure since I arrived.

249. - Order, Table 5, bacon egg bun.

250. - Nigel, the short order cook from the cafe downstairs.

251. So when you get a rush on

252. how many orders come on at once?

253. - Well, the cafe could be empty at one stage,

254. then all of a sudden, then it could be full.

255. There are 12 tables.

256. - And you're on your own.

257. And how customers have you done in one day,

258. max, what's the most?

259. - You get in about 250, 300 easy,

260. and that's on a good Saturday.

261. - Oh, that's busy.

262. - Yes, very much so, yeah. - Check.

263. - Oh, what have we got? - Yeah, very much so.

264. Yeah, the buzz, the adrenaline is amazing.

265. Two minutes for the breakfast line.

266. - Nigel may spend most of his days cooking bacon butties,

267. but I wouldn't mind betting he's a solid man

268. to have by your side.

269. Now you've got on Table 2, two breakfast buns.

270. Especially when you're as jittery as Dave is.

271. - I've got a problem with the brie and nectarine sauce

272. 'cause I haven't got any nectarines.

273. - Right, well, have you tasted it without the nectarines?

274. - No.

275. - Have you tasted it with just a simple gravy?

276. - Yes— - With fresh rosemary?

277. So, forget the brie sauce.

278. - Right, okay, yep, that's fine.

279. - As a 46-year-old chef,

280. Dave's naivety is beginning to shock me.

281. Right, I'm gonna start off with a quick red wine sauce.

282. But it turns out he's hardly set foot in the kitchen

283. since he trained in the '70s.

284. You don't squash the garlic down,

285. you just put it in whole like that.

286. All I did was just crushed it lightly.

287. - Just with the heel of the knife?

288. - Exactly that.

289. How not to run a restaurant, rule number two,

290. never appoint yourself Head Chef if you can't cook.

291. - When we bought this place, to save on money,

292. I took the role of up here and then Dawn,

293. we know, is perfectly capable of running the restaurant.

294. - And Dawn, where does Dawn get these ideas from?

295. - Vivid imagination.

296. She's, I mean, a lot of the stuff she does come up with,

297. certainly last year, I mean,

298. it worked and it worked well—

299. - But we got no customers.

300. - Yeah, I know, well, yeah.

301. - So how did it work, did it work for you?

302. Did it work for her?

303. 'Cause it didn't work for the restaurant.

304. - No, alright, I can't win that argument

305. 'cause we've got an empty restaurant.

306. (light upbeat music) - So taste that.

307. That's where the flavour it.

308. - You don't get that out of a tin do you?

309. Fucking hell.

310. - Our 17 customers are local dancers

311. who've hot footed in here in between shows.

312. They need to be in and out within an hour and a half.

313. The food's prepped and the restaurant's only half full,

314. and with Nigel by his side, Dave should be able to cope.

315. - Thank you, sir.

316. - Need to see the kitchen under pressure.

317. - Mm-hm.

318. - So I know he's your boyfriend, yeah?

319. - Yeah.

320. - But give him some work to do.

321. - Bring 'em on.

322. - Hi. - Hello.

323. - Are you ready to order?

324. - Dealing with several orders at a time

325. is standard practise in the kitchen.

326. Here's our first order on.

327. But within seconds of receiving the first bunch,

328. Dave's flapping about like a headless chicken.

329. - Yeah, okay, darling, right,

330. you just put me four checks in, yeah?

331. Who's in first?

332. Okay, yeah, they both came in together,

333. we've got both the checks at the same time.

334. - Big deal.

335. And whilst he's been panicking about orders,

336. Dave's burnt the custard.

337. - This Creme Anglaise is (softly mumbling)

338. So that's on, that's on the chicken-

339. - Do you call out the orders, Dave?

340. - Sorry?

341. - Do you ever call out the orders?

342. - Yeah, but at the moment, I mean,

343. I'm struggling in me own mind at the minute.

344. - How not to run a restaurant,

345. rule number three, if you lose all powers

346. of communication under pressure,

347. you shouldn't even be in the kitchen.

348. Nigel could be doing these.

349. Dave, you've clammed up, you talk to him,

350. tell him what you want him to do.

351. - I'm not sure, sorry, I'm not sure meself.

352. - It's your fucking restaurant.

353. - I know it's my restaurant, Gordon.

354. Right, get me a piece of pork.

355. - Dave, you're looking like shit already.

356. - I am, yeah. - You are.

357. - The customers have been here 27 minutes

358. and they still haven't had a sniff of grub.

359. - I'm gonna be nearly ready

360. to go in a minute on the first table, yeah?

361. - All right.

362. - Lovely, thank you.

363. - The food has finally started

364. to leave the kitchen.

365. But whether it's edible or not is another matter.

366. It's depressing, they're cooking for a dining room

367. that's only half full, but for Clubway to survive,

368. it needs to be completely chocka at weekends.

369. - Very difficult to keep people placated

370. when you're not going anywhere.

371. Can we not give them all our brandy?

372. I'll pay.

373. - Fuck me, it's been a long time.

374. - I know, it's hard 'cause I'm getting no feedback from Dawn

375. so I'm running blind, running blind at the minute and—

376. - What feedback do you need right now?

377. - Well, really, is everybody okay?

378. Is anyone, worried, you know.

379. Starting to sort of whinge 'cause they're waiting?

380. - Just relax, relax, you're all over the shop

381. like a fucking orangutan and if you cool down and just relax

382. and get yourself composed— - I'm trying to, yeah.

383. - I think you'll do a 10 times better job.

384. - Yeah, yeah, I know. - No?

385. - Yeah, you're right, yeah, yeah.

386. - Without getting paranoid. - Yeah.

387. - Our guests have to leave in 15 minutes

388. and haven't even started on dessert yet.

389. - Or is it two, you've got— (crosstalk drowns speakers)

390. - Yes, now you've got that— - We got the first

391. two tables already. - Table two, two mousse,

392. one bread and butter pudding, have I got it?

393. - Yeah, you got it. - Right, Table 7,

394. four mousse, have I got it? - Yeah.

395. - Restaurant of The Year, Blackpool?

396. Yeah, shithole of the year.

397. You're making hard work and nothing really.

398. All over the place, completely disorientated

399. in his own kitchen, very bad at delegation,

400. and totally in a mess,

401. and can't think of two things at once.

402. 17 guests, that's all.

403. It took him one hour and five minutes to cook for 10 people

404. and the last seven guests have taken 45 minutes, shocking.

405. - Table 3. - So you want Table 3 first,

406. one bananas, what they gonna have?

407. - Yeah, I need that, well, I was asking you.

408. - Okay, that's fine. - Right.

409. - Tell me that in the first place and I'd fuckin' answer.

410. - Go around fuckin' houses to get it.

411. - Oh, dear, oh, dear.

412. - It's the spare room again tonight.

413. - It's the end of the season for Blackpool.

414. Tomorrow night, the illuminations will be switched off

415. and the tourists will go home.

416. From what I've seen so far,

417. it will be a miracle if Clubway 41 survives the winter.

418. Right, Dave,

419. stop cooking like a orangutan,

420. stop monkeying around,

421. and bananas are off the menu.

422. Thank you very much, thank you.

423. By day three, it's clear in my mind

424. that there's only one way forward.

425. Simplify the food and simplify the preparation.

426. But first, I want to give Dave

427. and Nigel's senses a wake-up call.

428. Get those on, yeah?

429. Up.

430. You've got to really rely on your taste buds.

431. Now.

432. How not to run a restaurant, rule number four.

433. If you're chefs can't distinguish

434. between heavenly and hellish food combinations,

435. then your customers won't be coming back for more.

436. Dave, what can you taste there?

437. - Basil?

438. - What about something meaty?

439. - Some very rare beef.

440. - Watch my fingers, please.

441. Remember this one?

442. Dave's signature dish.

443. Even my six-year-old daughter would know this

444. is a culinary calamity.

445. Dave, talk to me about that one.

446. What flavours can you identify straightaway?

447. - Cheese. - Yeah, pineapple.

448. Yeah, pineapple, cheese.

449. Is it like a shellfish, like a scallop?

450. - When you brush your teeth in the morning,

451. do you use toothpaste, or cigarettes?

452. 'Cause you've got a mouth like a cow's backside.

453. Dear, oh, dear.

454. Good?

455. - Olive.

456. - Tomato.

457. - Do those flavours work together?

458. - Yeah, they go, yeah.

459. - They definitely work together?

460. - Yeah.

461. - One of my favourites.

462. Ready for the last one?

463. The evil salmon and strawberry starter.

464. Open wide.

465. That Dave swears is so popular on his menu.

466. First of all, Nige,

467. would you be happy to pay money for that?

468. - No, not this, no.

469. - On that one I wouldn't, not to my taste, no.

470. - It doesn't work for me, it doesn't work for me.

471. - Like nectarine and pork.

472. - Okay, take the fucking blindfolds off.

473. That last stick had your salmon

474. and strawberry— - Was it salmon, fucking hell.

475. - And fucking watercress on there, yes?

476. - Yeah.

477. - If it doesn't work in your fucking palette,

478. what chance has it got working in a restaurant?

479. Point taken?

480. - Very much so. - Yeah.

481. - Very constructive, that.

482. - Dear, oh dear, oh dear, fucking hell.

483. Now I need to be sure, the creative mastermind

484. behind Clubway's disastrous current menu isn't about

485. to sabotage our painfully slow progress.

486. My question is what gives you the right

487. to think of these ideas and then, in your own mind,

488. think that it's right for the customers

489. when you haven't seen it before?

490. - Just an experiment, really.

491. Just trying to put different flavours together.

492. Because we've tried so many menus

493. and was trying to fill the restaurant,

494. we have done plain and then we've gone the avenue,

495. well, maybe we are too plain

496. and people can make this at home.

497. - And unfortunately, it's not working.

498. - No, I mean, till you've actually put it

499. as plainly as you have done yesterday and today

500. and actually gone through,

501. there's too many flavours going on.

502. - Because the business is disintegrating,

503. and there's no customers, you're digging deep.

504. But you're lively, you're a live wire

505. and that's a healthy sign in a business.

506. It needs that energy.

507. But I think what you've got to really understand

508. what you're telling Dave to do he's not capable of doing.

509. - All right, okay.

510. - The restaurant is empty and the next stage is to close it.

511. We're not gonna close it.

512. - No.

513. - We're gonna look at clever, simple combinations,

514. put them back on the menu and get back to something

515. that sounds in touch with Blackpool.

516. - Okay.

517. - Clubway's food isn't just unappetizing,

518. it's packed with costly, out-of-season ingredients

519. that reflect in its overpriced menu.

520. - He said I could use anything on here, didn't he?

521. - I've decided to challenge Dave's perception

522. of simplicity by giving him a tray full of ingredients

523. to make a broccoli soup.

524. He can use as many or as few as he sees fit,

525. but it's got to be good.

526. Okay, is it finished?

527. - Yeah.

528. - Have a little taste.

529. Shouldn't we taste broccoli?

530. I can taste little bits of broccoli.

531. - Taste bits but you can't taste the flavour.

532. - You can't taste the flavour, exactly.

533. Water onto the boil, my recipe consists of broccoli—

534. - Yeah.

535. - And broccoli,

536. and broccoli, and broccoli, and broccoli.

537. Boiling rapidly—

538. - I can't believe it's so simple.

539. - Because once we've cooked the broccoli in that water,

540. we're then gonna strain it—

541. - Yeah.

542. - And add the water back that to the broccoli, on.

543. Dave's simple broccoli soup contains 16 ingredients,

544. including pricey cream and butter.

545. Mine is just three, broccoli, salt, and water.

546. It costs pence, and it took a lot less time to make.

547. Have a taste.

548. - I love the colour.

549. - What's the first thing that comes into your mind?

550. God, that is so tasting of broccoli.

551. - That's all you taste.

552. - And it gives me that sense of, Christ, that's moreish,

553. I want more, because, mm, it tastes of broccoli.

554. - I understand.

555. - And the next one, can you taste that one?

556. Dave likes it, but what about his Mrs.?

557. Which one would you pay for?

558. - I don't like either.

559. - You don't like either.

560. - No. - Fucking hell.

561. - That's too plain and that's too—

562. - From now on, you're staying out of the kitchen.

563. - Okay, okay. - You have nothing to do

564. with your food. (Dave and Dawn laughing)

565. Nothing to do with any tangerine, nectarine—

566. - Yeah, yeah, no problem. - Fucking mango, yes?

567. - I'm never gonna look at one ever again.

568. - Yep, fantastic.

569. Dave, you're now in control of your kitchen.

570. - Okay. - Thank you.

571. - Okay. - Fuck off.

572. (Dawn laughing) - Thank you.

573. How not to run a restaurant, rule number five.

574. Don't give your establishment a name

575. that makes it sound like a strip joint.

576. Clubway 41, first floor restaurant,

577. licenced cafe restaurant, fucking hell.

578. Gotta think of a name, something positive,

579. something that rings.

580. What's your surname?

581. - Mine? Brindley.

582. - Brindley's, Brindley's Bistro Cafe, hm.

583. What's your surname?

584. - Jackson.

585. - Jacksons sounds good.

586. And it's (fingers snap) Jackson.

587. - You're gonna have to marry me, babe, aren't ya?

588. So I'm a Jackson, too.

589. - Ah, even more pressure now. (Dawn laughing)

590. - Everything costs me money.

591. - Is it? - Are you proposing?

592. Isn't it your job to propose?

593. - She's the love of my life.

594. So yeah, we'll take a day off. - Whoa, easy.

595. - Take a day off and I'll marry you.

596. - So long as it's on the cards, then—

597. - Yeah. - Yeah?

598. - Yeah, I'm happy with that.

599. - Okay, good. - Yeah, I'll go with that.

600. - Jacksons, yeah, we'll go with that.

601. We got it. - You're sure now?

602. - Very.

603. - Yeah, and are you settled on that?

604. - 100.

605. - 100, yeah? - 100%.

606. - The brie and nectarine fog that's been surrounding Dave

607. appears finally to be lifting.

608. Are you in touch with Blackpool?

609. What's all the chefs using at the moment?

610. What's the latest big thing?

611. What's caught locally?

612. What's from the fish market?

613. What's down the veg market?

614. No, then I'd have to put hand on heart and say no, no,

615. 'cause I'd rely on me suppliers.

616. - Yeah.

617. - We've lost direction and it's gone badly wrong.

618. - You've got to keep your ear close to the ground.

619. So what do you want from Blackpool?

620. - I want people to come and have good, honest...

621. Food.

622. That's it in a nutshell.

623. That's what I want.

624. - And how far are you away from that now?

625. - Miles.

626. Probably further than we are from the restaurant now.

627. - It takes a brave man to acknowledge

628. his business is on the brink of collapse,

629. but I've not given up hope on Dave yet.

630. - We've hit rock bottom.

631. - Yeah, we've hit rock bottom.

632. - Now we're going up.

633. - And if you can't stand the heat?

634. - Fuck off outta the kitchen.

635. - Fuck off out the kitchen.

636. - Hold on tight.

637. - I am fucking holding on (loudly screams) shit!

638. Fucking hell!

639. - Really pleased to see the back of that.

640. - Yes.

641. It's my fourth day in Blackpool

642. and this Restaurant of The Year, Clubway 41, is no longer.

643. Yeah, look, look, look, all coming down, fantastic.

644. From today this place will be known simply as Jacksons.

645. Darren?

646. Could you get that fucking banner down as well, please?

647. And give that back to the Tourist Board.

648. But even with a facelift,

649. we're still breaking a cardinal rule

650. in how not to run a restaurant.

651. Fucking name.

652. Rule number six, first-floor establishments

653. are notoriously difficult to fill.

654. So to give Dave and Dawn's new venture a fighting chance,

655. I've come up with a radical idea.

656. I think you're missing a real serious trick here.

657. This cafe functions brilliantly during the day

658. and I think we should look at moving the restaurant

659. and operating the restaurant from here in the evening.

660. But I stook outside last night

661. and I looked and I thought, God, that frontage.

662. Restaurants would die for that kind of frontage out there.

663. - It's not utilised, is it really?

664. - No, it's not, kitchen's on show,

665. there's an atmosphere going on, there's a bit of banter.

666. - And you've got all the bus stops,

667. all the locals going home.

668. - Yeah, when someone walks past that

669. and they see this place full, what are they gonna do?

670. - Want to eat there.

671. - They wanna come in and eat.

672. - It is a nice room to work, and plus no buzzers,

673. no phone, I can see David,

674. it's one-on-one, they can see him,

675. and it's more of a partnership for the two of us then.

676. The customers are coming in

677. and seeing us both in our environment,

678. not Dave stuck in a kitchen and popping down when he can.

679. Can't pour a jug of milk over his head down here,

680. but we have got a cellar, I mean.

681. - Tomorrow night, we've invited 50 influential people

682. to launch the new name.

683. And to match its fresh, clean exterior,

684. we've come up with a fresh, clean, simple menu.

685. Have you made a casserole before?

686. - No.

687. - No, you've never made a casserole before?

688. - No, never.

689. - Fuck me, 47 years of age—

690. - 30 years ago, probably at catering college.

691. - It's time to nail rule number seven.

692. Don't attempt to cook elaborate food

693. before you've mastered the very basics.

694. - We'll start off with

695. just the roasting of the vegetables,

696. and then we'll brown the meat, put it all into a pot,

697. and let it cook nice and slow, round an hour and a half.

698. - I've got just 36 hours

699. to teach Jacksons inept head chef how to cook.

700. - Nigel?

701. - Yes?

702. - You're doing potatoes?

703. - Yes.

704. - Once that's finished, we're gonna make a fish stock.

705. - Right, okay.

706. - Yeah, that's gonna be our base for fish soup.

707. Lamb needs to be coloured off.

708. See, look how dark it is.

709. That there is all about flavour there.

710. That whole thing there is just pure flavour.

711. Using inexpensive produce fresh from the local markets,

712. 90% of this new food can be prepared in advance.

713. Dishes like lamb casserole, pork terrine,

714. and fish soup are designed

715. to take the heat off during service.

716. Leeks there, suet in.

717. That's it, that's nicely mixed, good.

718. The aim is to get Dave and Nigel sending out delicious,

719. tasty food to a dining room full of customers

720. without Dave having a nervous breakdown in the process.

721. You're free, you're free to control it

722. and do it properly without having to do 20 things at once.

723. - Yeah, I understand.

724. - Next up we're prepping

725. some locally caught fish for a deliciously simple soup.

726. - Right, Gordon, just give me a hand here, would you please?

727. - Yeah.

728. To the knife. - Yep.

729. - Then march it all the way down to the tail.

730. - Yep. - Out of.

731. Right, eyes out? - Yep.

732. - And just cut it up into quarters.

733. - Any specific way, or just?

734. - Well, it's only for fish stock, Dave,

735. so whatever way you feel fit.

736. - Okay.

737. - This is like pulling teeth.

738. I mean, he hasn't actually even cooked a casserole before.

739. Or filleted a fish,

740. he shouldn't be running a fucking restaurant.

741. So let's get cracking on with the fish soup.

742. Cook off your mussels,

743. and we'll save the juice, yeah?

744. Have you cooked mussels before?

745. - No.

746. - You're pulling my plonker now, aren't you?

747. You've never cooked a mussel?

748. - You can shout or you can fucking help, I don't mind.

749. - What do you mean I can help? - Aye?

750. - What have I been doing for the last—

751. - Yeah, okay, fine, you're right, I'm sorry, okay.

752. - What have we been doing for the last two hours?

753. - Fine, so what do we want in here?

754. - I'm just amazed you've never cooked a mussel.

755. - I haven't, don't take the piss out of me for it though.

756. - Who's taking the piss? - You are!

757. - I don't think you can actually cook.

758. - If you'd fucking talked to me—

759. - If you can't cooking

760. a fucking mussel— - No, if you—

761. - Yes? - I fucking told you,

762. yeah, (loudly grunts) - Go on!

763. - Eh?

764. - Go on.

765. - Yeah? (grunts)

766. - Finish it, then.

767. - Finish what?

768. - What you're about to say.

769. - What I'm about to say?

770. - Cook a mussel.

771. - No, I haven't cooked one.

772. - Right, okay. - Right?

773. - So, shall I show you how to cook a mussel?

774. - Oh, at last, thank you, yes, please.

775. - Right, are you gonna tone your voice down—

776. - Yes. - Or are you gonna shout

777. like some dick?

778. - I'll shout like some dick and then I'll calm don.

779. - Right, well, why don't you— - Now I've shouted,

780. I will calm down. - Fuck off to the bookshop,

781. read how to cook a mussel, and come back and see me.

782. - Yeah, okay. - And I'll run your

783. fucking restaurant. - Thank you.

784. - Plonker.

785. - Twat.

786. - Fucking hell, what's all that about?

787. Jesus Christ, well, at least we broke the ice now anyway,

788. we know where we stand, "Yeah!"

789. Five minutes after he's put his toys back in his pram,

790. Dave returned ready and willing

791. to learn how to cook mussels.

792. All we're doing is steaming them now.

793. Not quite.

794. We've done more in the last fucking hour

795. than we have in three days, yeah?

796. - Yeah.

797. - Know more about you and you know more

798. about fucking me, yes?

799. - True, Chef.

800. - Thank you, Gordon.

801. - Gordon. - Fuck the Chef.

802. Rule number eight, don't assume you can run a restaurant

803. just because you've worked in one.

804. Sometimes, when I listen to you talk about food

805. and the way you are in a kitchen,

806. I'm concerned you fallen in love

807. with becoming a great chef

808. but forgot to go through the journey to get there.

809. - What do you mean by a great chef?

810. I mean, to reach your— - A good cook, no,

811. no, fuck all to do with me.

812. You're not working for someone else now,

813. you're working for yourself.

814. This is on its ass, the business can't get any worse.

815. I just don't want you to get in a situation

816. where you think that you're going

817. to be Blackpool's best chef

818. 'cause for as long as you've got a hole in your ass,

819. that's never gonna happen.

820. - All right.

821. - Dave and Dawn would be better off with a new chef,

822. but they simply can't afford one right now.

823. There he is.

824. Mooky The Clown has agreed to try

825. and work some miracles with what we've got.

826. Now that man's got amazing coordination skills.

827. - That's good, that's good, that's it, slow like that.

828. That's brilliant, that's brilliant.

829. - Leading a successful kitchen

830. takes tremendous concentration.

831. So all we're doing really is creating

832. that momentum aren't we?

833. You've got to constantly be thinking ahead

834. to keep on top of the game.

835. Just like being in a kitchen. - Yeah.

836. - Yeah, and creating that momentum

837. with great coordination skills,

838. Table 3 and Table 4 together.

839. Putting two tables together.

840. Sending three tables together.

841. - There we go, now we have to take 'em off.

842. - Oh, sorry.

843. - It may be a crash course in controlling his kitchen,

844. but at last, something seems to be sinking in.

845. Come on, Dave, you can do this.

846. See?

847. - Thank you very much.

848. - Take a bow.

849. Which the launch of Jacksons restaurant just 12 hours away,

850. its new downstairs venue has been treated to a facelift.

851. It's goodbye to the old clinical cafe,

852. and hello to a warm and inviting restaurant.

853. What a difference, huh?

854. - Brilliant, isn't it?

855. - It looks absolutely amazing.

856. - Really does.

857. Looks absolutely smashing.

858. - It looks nice.

859. There's loads to do.

860. Food for the new simplified menu

861. needs to be prepared, practised—

862. - We'll waste nothing.

863. - And perfected.

864. Same amount for the bottom, same amount for the top.

865. 2.5 minutes each side.

866. - I never thought of having a rare steak,

867. never in a million years.

868. - And just to make sure,

869. we're instigating idiot-proof measures.

870. Now, takes the air out.

871. Okay, one nice portion.

872. So water's boiling rapidly, it goes in,

873. you cut the top off, and it's away.

874. It couldn't be easier.

875. But a restaurant's first night is everything

876. and the team can't afford to put a foot wrong.

877. David, it's your restaurant, yeah, big night,

878. is there anything you think that you can't do?

879. - No, nothing.

880. - Is there anything you want to change?

881. - No, I'm happy with it.

882. - Lamb casserole?

883. - Green vegetable middle of the plate, meat in the middle,

884. dumplings on the side.

885. - Push 'em, push 'em in here, push, push, push, push.

886. Question, question, question, run it through your mind.

887. Then it becomes fluent, fluent, happy fucking customers,

888. full dining room, and everything moves, okay?

889. - Okay.

890. - The newly incarnated Jacksons

891. has got to be a slick operation.

892. Jacksons, that looks nice.

893. Two courses, 14 pounds, three courses, 18 pound.

894. Darren, that doesn't sound expensive, does it?

895. Two courses, 14 pound, three courses, 18?

896. - Cheap, that.

897. - Looks nice.

898. Hey, welcome to Jacksons.

899. Nice, new, immaculate hats, proper hats.

900. Just do me a favour, you look the part, cook the part.

901. Good luck, everyone. - Thank you very much.

902. - Stay cool, stay calm, yes, and communicate.

903. Ooh, our first customers, here goes.

904. - Am I your first customer?

905. - Yes, you are.

906. - Good evening, - Good evening.

907. - It's nice to meet you. - Nice to meet you.

908. - Welcome to Jacksons.

909. - Lady's from the Tourist Board, don't mention the banner.

910. - Wow. (softly talking off mic)

911. - I feel like I'm just about to light a fuse

912. and let it explode.

913. It's a huge gamble putting Dave and his nerves on show,

914. but maybe an audience is exactly what he needs to focus.

915. Customers happy, nice, nice, buzzy restaurant,

916. we'll keep it that way, yes?

917. Here we go, one cheque on please.

918. Okay, one mackerel salad, one soup, one lamb, one steak.

919. - Dave's off to a good start.

920. - How long, please, Nige?

921. - Two minutes more. - Okay.

922. - David? - Yeah.

923. - That's good that you're talking, yes?

924. He's got a confidence about him I haven't seen before.

925. And he appears to be in control.

926. - Thank you, service, please.

927. Table 2, two tart, one mackerel.

928. Okay.

929. - Right, Table 2's mackerel and pate, can that wait?

930. (talking off mic) - There's your bread.

931. - Okay, I'm gonna go with Table 10 mains,

932. then Table 7 starters.

933. - First main course now?

934. - First main course now,

935. Table 10. - Good, let's go.

936. - Service, please, plates away Table 10.

937. - The plates are spinning

938. but will Dave be able to keep them up?

939. Come on, guys.

940. Okay, nicely seasoned.

941. Nigel's been as clear and concise with his steaks

942. as he is with his bacon and eggs.

943. - One steak medium, one steak medium well,

944. medium well, darling, medium.

945. - Good. - Okay, Table 2.

946. - Check. - Okay, Table 2 gone, Dave.

947. - Thank you.

948. Okay, service please, Table 1, one pate, one tart.

949. Thank you, check, please.

950. - Even in his heyday,

951. this place has never been so busy.

952. - Thank you, service please, Table 5, two soup.

953. - And there's nothing more alluring

954. to potential customers than an attractive,

955. buzzing restaurant.

956. There's nothing difficult here.

957. Soup to reheat, and it's cooked.

958. Even potatoes are cooked.

959. All they have to do is dress the salad,

960. grill the mackerel, and put it onto a plate.

961. - Which table did you just send Nigel, five?

962. - Sorry?

963. - Table with fish, that yours?

964. - Yeah, I've got it done, yeah.

965. - Don't forget your lamb. - Okay, I won't.

966. - But 50 minutes in,

967. and the kitchen's having trouble keeping pace.

968. - The lamb, steak, steak, steak.

969. Okay, I'll start the penne.

970. - Right, now what I'm doing now, Dave?

971. - Right, we'll go with these starters.

972. - Those plates are beginning to wobble.

973. - David, don't burn any of that mackerel.

974. We need everything that's on order now, you know that.

975. - Sorry?

976. - Don't burn that mackerel.

977. - I won't be here next week

978. so Dave and Nigel have got to prove to each other

979. they can do this on their own.

980. - Hey, Dave, we want starters to come in now please.

981. - Okay, I'm doing now Table 9 starters.

982. - Okay.

983. - And then, all the rest'll just come out together, yeah?

984. - Dawn, can we send some more champagne for those,

985. the people that haven't got starters?

986. Or some wine or something, yeah?

987. Keep, just keep them happy.

988. Well, it got off to a great start

989. and now it's gone really pear shaped

990. 'cause there's actually six tables waiting

991. for their starters.

992. - I need 7 and 6 next, but I need the starters on 8.

993. - Mikey, Mikey, I need some pans back please.

994. And you've got a steak well done?

995. - I've only got one steak. - So you're here?

996. - Yeah, I've only got one steak left, but I did say that.

997. - Dave's plates are no longer wobbling.

998. They're crashing down around him.

999. - I need that main course—

1000. - I haven't got the steak, I can do the penne.

1001. - An hour after they ordered,

1002. customers are being told their choice

1003. of main course is no longer available

1004. and we need these customers back.

1005. Have they had their starters yet?

1006. - No.

1007. - So already, we've gone back to the table

1008. and said we got no steak,

1009. so how long for those starters, Dave, 11 and 12?

1010. - Okay, (talks off mic) - Come on.

1011. - They should be orders, (talking off mic)

1012. 11 and 12 starters. - Okay, fine.

1013. - Watch those steaks,

1014. that's all we've got left, you know that.

1015. - Two medium well, please.

1016. - Okay. - Okay.

1017. - Despite all the delays,

1018. Dawn's waiting team have managed

1019. to keep the customers happy.

1020. - They gave us an extra glass of champagne,

1021. that was lovely, that's made our night.

1022. Little bit tipsy now, but we're all right.

1023. - Table 9, please.

1024. - The food has looked a hell of a lot better.

1025. - The mackerel starter was beautiful, I really enjoyed that.

1026. - We've had a wonderful evening and the food, well,

1027. if it's all around my mouth, I'm sorry.

1028. - Even more miraculously,

1029. Dave has got through it.

1030. - Service, please.

1031. - Without having a nervous breakdown.

1032. - Done?

1033. - Done, dusted.

1034. - Hey.

1035. Well done, mate.

1036. - It's not perfect by a long chalk.

1037. But they've come a hell of a long way in a week.

1038. The following morning,

1039. Dave and Dawn have had a booking for 10,

1040. based on a recommendation from last night.

1041. You can't get better feedback than that.

1042. Morning.

1043. - Morning, Gordon.

1044. - How are you, well?

1045. Good morning, Dawn, are you well?

1046. - Thank you.

1047. - This is a present.

1048. I won it for you.

1049. - You won it for me.

1050. - Hey! - Yeah, it's an orangutan.

1051. - Was it a coordination challenge?

1052. - It's an orangutan. - Was it?

1053. - Yeah, keep it as a good luck mascot.

1054. Nige, how are you feeling?

1055. - Yeah, very well, very positive about last night, actually.

1056. It's just sort of like,

1057. give us another two or three services there

1058. and we'll have it top notch.

1059. - It's not until you work something

1060. that you find its pitfalls.

1061. So and now we worked it, and we saw the pitfalls,

1062. so now we know which areas to look in.

1063. - Dawn's sparkling energy are perfect for front of house.

1064. I just need to be sure she'll steer well clear of that menu.

1065. Last night I stood outside and just looked

1066. and saw the restaurant full.

1067. You're busy and buzzing. - Yeah, it was great.

1068. - And feeding off the customers and bouncing off them.

1069. - It's the base now of a start of something

1070. that we think's gonna really take off.

1071. - Yeah, My concerns with David is I don't want him getting

1072. beyond his station again.

1073. I don't want you filling his head with brie.

1074. - No, believe me, it's never gonna happen again.

1075. I've listened to you, no menus.

1076. This is my bit, his bit, no menus.

1077. - Last night worked, and you so know

1078. it fucking works like that, nothing more.

1079. I want you to keep hold of that.

1080. - It was nice to see it buzzing again,

1081. it's simple, as you say, it's all about organisation.

1082. - Yeah, but don't get too ambitious

1083. and certainly don't turn it into something pretentious

1084. because that is gonna close this place.

1085. I know money's tight, and finances are difficult.

1086. In time, I want you to look for a new chef, it's crucial.

1087. - Yeah, I agree with that.

1088. - One more thing.

1089. Keep the fucking nectarines in the fruit salad, yeah?

1090. Keep the nectarines in the fruit salads, yes?

1091. Not with fucking battered out pork.

1092. There you go, thank you.

1093. Look after that lady.

1094. - I will do. - Bye, guys.

1095. - Thanks.

1096. - Thank you, drive carefully, please.

1097. Oh, thank you.

1098. Damn, I forgot to mention rule nine.

1099. You're only good as your last service.

1100. Eight months ago I came to Blackpool on a mission,

1101. to breathe some life back

1102. into its failing Restaurant of The Year.

1103. - Table two, two mousse,

1104. one bread and butter pudding, have I got it?

1105. - But a quick resuscitation

1106. for Clubway 41 was out of the question.

1107. That's probably the worst sauce

1108. I've ever tasted in my entire life.

1109. They were breaking every rule in the book.

1110. I don't think you can actually cook.

1111. - If you'd had fucking talked to me—

1112. - If you can't cook

1113. a fucking mussel you— - No, if you—

1114. - Yes? - I fucking told you,

1115. yeah, (loudly grunts) - Go on!

1116. Get rid of the fucking name.

1117. But after a week, we'd moved heaven and earth

1118. to make the new Jacksons a going concern.

1119. - Table one, one pate, one tart.

1120. - And by the skin of our teeth,

1121. we just about pulled it off.

1122. - They gave us an extra glass of champagne,

1123. that was lovely, that's made our night.

1124. - I left Dawn and Dave at the end of Blackpool's season

1125. with a chance of surviving a long bleak winter.

1126. Summer's here and they're still open.

1127. How are you?

1128. - Hi. - You all right?

1129. - Yeah, very well, thank you, yourself?

1130. - Good. - We're, well.

1131. - On the surface the place is looking great.

1132. - Yeah, you've just given me a heart attack there.

1133. - Oh, please! (softly laughing)

1134. - But it's soon clear that things are far from rosy.

1135. And where's Nige?

1136. - Well, Nigel's gone because.

1137. - Nigel's gone because

1138. I think it's probably best left like that.

1139. - You're missing a chef, God.

1140. Things must be bad.

1141. I was hoping Dave was going to recruit reinforcements

1142. in the kitchen, not get rid of them.

1143. So getting through the winter was the most important thing,

1144. which you managed to do. - Yes.

1145. - I mean, we knew winter would be hard but we didn't,

1146. I didn't think it would be that hard.

1147. - All the way through January,

1148. February we carried on, nothing.

1149. And then we ended up with this, a bus station right outside.

1150. We can't have the doors open in summer

1151. because of the fumes, the diesel fumes are disgusting.

1152. - This is a terrible twist of fate.

1153. They've just about survived the winter

1154. and now a bus exchange has landed on their doorstep.

1155. - Apart from physically dragging these people

1156. into the building, I really don't know what more we can do.

1157. I mean, we've worked our arses off all year.

1158. - With debts at an all time high,

1159. Dave and Dawn shut down the evening restaurant

1160. just two months after Jacksons's re-launch.

1161. It just seems a, a missed opportunity

1162. if you bin that idea so early

1163. when you've worked at it for six, seven weeks.

1164. - If I hadn't have done it and cut my costs,

1165. we wouldn't be here now, literally.

1166. - In a desperate effort to save money

1167. in the cafe they've shot themselves in the foot

1168. by ousting home cooked food.

1169. They're back to bog standard frozen Blackpool fare.

1170. So it's just cafe food?

1171. Just that? - Your full English breakfast.

1172. - What about the specials?

1173. - The specials, well, they've been up there,

1174. I mean, we just have the board up there now.

1175. - If summer trade doesn't pick up soon,

1176. Dave and Dawn will lose everything.

1177. Have you ever thought about

1178. you have to speculate to accumulate?

1179. Yeah, of course they piss you off,

1180. but turn it round to your advantage.

1181. So I've come up with a unique marketing strategy,

1182. using the god awful buses to bring fresh food

1183. and customers back to Jacksons cafe.

1184. The idea is attract them into the restaurant

1185. in the evening and the kids eat for—

1186. - For free.

1187. - For free, as an incentive through the summer 2005.

1188. And, you know, look,

1189. delicious home-cooked evening specials after 6pm.

1190. - Yeah, very good idea.

1191. - Are you happy?

1192. - I'm happy with that, yeah.

1193. - Thank fuck for that.

1194. So, for our summertime special,

1195. it's fresh fish and chips for mum and dad,

1196. and free homemade chicken nuggets

1197. and mini burgers for the kids.

1198. So they're not coming to us, fuck it—

1199. - We go to them. - We're gonna go to them.

1200. - We're doing some homemade specials this evening.

1201. If you order a special, little girl'll eat for free.

1202. Everything's homemade.

1203. - So we'll see you in about, what, half an hour?

1204. - Probably.

1205. - Just around the corner. - Around the corner.

1206. - Two-minute walk. - Jacksons on Market Street.

1207. - See you there, yes?

1208. - Thank you. - Bye.

1209. - On the adult special,

1210. we've got Fleetwood fresh-caught fish, beer batter.

1211. - You like burgers, don't you, big boy?

1212. - Yeah. - Yeah?

1213. Give me five. - We've got an evening meal

1214. about six o'clock. - You're too slow, ah.

1215. At last, a smile.

1216. Dawn's a natural saleswoman.

1217. So why isn't she out here every evening?

1218. Excuse me.

1219. - Everything's homemade on the premises, fresh today,

1220. fantastic produce, and we start at six o'clock this evening.

1221. - What's your favourite food, what do you like?

1222. - Curry!

1223. - Curry?

1224. Curry's off the menu.

1225. - We start about six o'clock.

1226. - All right, thank you. - Thank you.

1227. - Thank you!

1228. - The past eight months have clearly been very hard.

1229. But to survive, you can't let it get you down.

1230. The place is better than a cafe, I think that's my,

1231. that's my gripe, there must be 500 cafes

1232. that serve full English breakfast in Blackpool.

1233. And if it's got any chance of surviving,

1234. you've got to be better than that.

1235. Fucking on the arse like that

1236. and the business is so fucking weak

1237. we've got no choice have we, huh?

1238. Come on, don't be upset.

1239. - No, I'm all right.

1240. - Don't be silly, come here.

1241. Come on, don't be silly, huh?

1242. - Sorry, it's just all— - Here you go,

1243. don't be silly, here you go.

1244. Gotta be strong.

1245. Shall we get back and cook some goujons?

1246. - Yes. - Yeah?

1247. Or do fancy a swim?

1248. - Not a sniff.

1249. - Well, you're already wet.

1250. You're standing in fucking swimming pool.

1251. Let's go back to the restaurant.

1252. Tonight's a chance to lift the bar

1253. and convince the punters

1254. that Jackson's home-cooked fresh food

1255. is a cut above the rest.

1256. Are you set up for dinner?

1257. - I'm just about, yeah, I've just got these to do—

1258. - But Dave and Dawn have got to stick to their guns.

1259. I'm a little bit miffed this morning

1260. when I heard that it only went for six weeks,

1261. that's not long enough to try it,

1262. and I think what you're doing is listening

1263. to the first or second customer,

1264. and then that's setting your thought

1265. for the next three or four months.

1266. I really had to look at the cost big style

1267. at the end of January.

1268. Now the season's here we have the chance to evolve it

1269. in these, over the next 12 to 14 weeks.

1270. - Yeah, but you gotta make a noise, Dave.

1271. This is a cafe, it's a smart place,

1272. but you've gotta get that message across

1273. and you've gotta continue putting that message out there.

1274. Our PR exercise has paid off.

1275. The customers are flocking in. - How long for everything?

1276. - Two minutes for you garnish.

1277. - That's fine, thank you.

1278. - Dave's at home cooking this kind of food

1279. and it's flying out.

1280. - Okay, only four goujons out please.

1281. - Okay.

1282. - And the home cooking seems

1283. to be hitting the spot.

1284. - Batter was nice.

1285. - Yeah, I like the (softly talks off mic)

1286. - Mm, nice crispy batter, very tasty.

1287. And the cod,

1288. mm, it's delicious.

1289. He can do it, this is simple.

1290. I might actually ask him for the fucking recipe.

1291. - Child's burger, child's burger, no chips, okay?

1292. - Well, I'm convinced, how about the kids?

1293. Where's it gone, have you eaten it all?

1294. Well done, out of ten how many would you mark it?

1295. What would you give? - 100.

1296. - That means it was a really good burger.

1297. The meal deal's been a real success

1298. and the fresh food has proved its worth.

1299. The food was 100 times better.

1300. Customers were happy, weren't they?

1301. - Yeah. - Yeah.

1302. - Kids are in there, you had to go off the street

1303. and drag them in, but that's what's gonna take

1304. to get this place back.

1305. Great honest food, that will fill a restaurant.

1306. - It's really good, yeah.

1307. Yeah, thank you.

1308. - And it's not that difficult, is it?

1309. - No, no.

1310. - This is a rule book, 'cause when I first came to Jacksons,

1311. or Clubway at the time,

1312. it was everything a restaurant shouldn't be.

1313. Read this, there's one special rule,

1314. rule number 10, don't sink your life's savings

1315. into opening a restaurant

1316. if you're in any doubt of its success.

1317. If I asked you to turn the clock back two years,

1318. would you have bought Clubway 41?

1319. - Knowing what I know now?

1320. - Yeah. - No.

1321. But hindsight's always an exact science.

1322. But with what we've learned, we will carry on

1323. and it will work.

1324. - Look what you've been through.

1325. - Yeah.

1326. - Don't bin it.

1327. Read another rule before I go,

1328. my lucky number, number seven.

1329. - Don't attempt to cook elaborate food

1330. before you've mastered the basics.

1331. And that is one thing we definitely learned

1332. from your last visit.

1333. - Good, sound advice, sound advice.

1334. Love it, bedtime reading tonight.

1335. Thank you. - Bedtime reading big time.

1336. - Good night.

1337. - Good to see you. - And you.

1338. - Yes. - Yeah.

1339. Aw, kiss, kiss.

1340. - Dave and Dawn have been through the mill,

1341. but if they can stay focused for the rest of the season,

1342. they might just be here next year.

1343. Do you actually get a shock, you don't get a shock, no?

1344. This is where David needs to sit inside so we can

1345. wake him up and get his numb-fuck head

1346. out of his brie and nectarines

1347. and get back to some good honest food, ah!

1348. (woman laughing) Shit.

1349. Fucking hell.