1. - This week,
I'm in Norfolk,Copy !req
2. home of Alan Partridge.Copy !req
3. But he's not the only
one-hit wonder in town.Copy !req
4. - Shit!Copy !req
5. - Step forward Michelin
star winner, Nick Anderson.Copy !req
6. - As soon as you say, "Oh,
I'm the chef owner of Rococo,"Copy !req
7. they're, "Oh wow," you know.Copy !req
8. It does stand for something.Copy !req
9. - But Nick's stuck in the pastCopy !req
10. and he's about to lose the lot.Copy !req
11. Everyone is so dead
stuck in a rutCopy !req
12. and this place is gonna
fucking closeCopy !req
13. unless you do
something about it!Copy !req
14. Now he's got to say au revoir
and aha to his former glories.Copy !req
15. It's just trophies, isn't it?Copy !req
16. Right now, they're going
in the fucking bin.Copy !req
17. They are history.Copy !req
18. - Bring it on.Copy !req
19. - I can't spell it any clearer.Copy !req
20. We are fucked.Copy !req
21. - King's Lynn, a
traditional market townCopy !req
22. on the Norfolk coast
where the order of the dayCopy !req
23. is cheap and
cheerful local crab,Copy !req
24. unless, that is, you're
eating at Rococo,Copy !req
25. one of King's Lynn's most
expensive restaurantsCopy !req
26. run by former Michelin
star winner, Nick Anderson.Copy !req
27. - I'm very proud when
people say, you know,Copy !req
28. "Who are you, and what do you
do," and as soon as you say,Copy !req
29. "Oh, I'm the chef
owner of Rococo,"Copy !req
30. they're, "Oh, wow," you know.Copy !req
31. It does stand for something.Copy !req
32. - Or at
least it used to.Copy !req
33. Now, Rococo is
struggling to survive.Copy !req
34. - The debts are mountingCopy !req
35. and there's no real
clear way forward.Copy !req
36. - Nick's losing
2,000 pounds a weekCopy !req
37. and is facing closure.Copy !req
38. And if that wasn't tough enough,Copy !req
39. he lives above the restaurant
with his wife and two kids.Copy !req
40. They'll all be homeless
if Rococo goes under.Copy !req
41. - My first thought is for the
boys because what would we do?Copy !req
42. I mean we'd have no, we'd
have no money.Copy !req
43. It would just be so
depressing and miserable.Copy !req
44. - We used to be very, very busy,Copy !req
45. and I don't think we're
doing anything differently,Copy !req
46. and we're just not
getting the people.Copy !req
47. It's like, you know, you've
organised a special partyCopy !req
48. and everybody's decided they're
not gonna bother coming.Copy !req
49. I'm here in King's LynnCopy !req
50. and I've got just one week
to save Rococo from ruinCopy !req
51. and put Nick back in the game.Copy !req
52. - Well, I really, really,
really hopeCopy !req
53. he'll like Nick's food.Copy !req
54. - I'm reasonably
confident he's not gonnaCopy !req
55. sort of put his fork
down and go,Copy !req
56. "That's disgusting or minging,"
or anything like that.Copy !req
57. I feel fairly confident my
food will stand the test.Copy !req
58. - Beautiful church.Copy !req
59. How fortunate that any
restaurant to be next to that.Copy !req
60. Jesus, looks like a fucking
sofa bed in the window.Copy !req
61. Hello.Copy !req
62. - Hiya.Copy !req
63. - How are you?Copy !req
64. - Fine, how are you?Copy !req
65. I'm Lawrence.
- Good.Copy !req
66. Lawrence, good to see you.Copy !req
67. Is Nick here?Copy !req
68. - He is indeed.Copy !req
69. - Thank you.Copy !req
70. This is quaint.Copy !req
71. Oh, it's very small, isn't it?Copy !req
72. Hello.Copy !req
73. - Hi.Copy !req
74. - How are you?Copy !req
75. - Pleased to meet you.Copy !req
76. - Likewise, good to see you.Copy !req
77. How are you?Copy !req
78. - I'm alright, a bit warm.Copy !req
79. - Yeah, you look very warm, huh,
very hot.Copy !req
80. - It's boiling in here.Copy !req
81. - It doesn't
seem very busy out there.Copy !req
82. - No, it's just
falling away all the time.Copy !req
83. Tonight, eight people.Copy !req
84. - Yeah, on a
Saturday night,Copy !req
85. eight customers booked.
- On a Saturday, yeah.Copy !req
86. - How would you
describe Rococo?Copy !req
87. - Rococo is a full a la
carte restaurant.Copy !req
88. - Yeah.Copy !req
89. What style of food is it?Copy !req
90. - Modern British.Copy !req
91. - I mean, we're in the
height of summer nowCopy !req
92. so everything's sort of—
- Well, I'm about, I'm about,Copy !req
93. I'm about to have a menu change.Copy !req
94. We're just coming to the
end of the spring menu nowCopy !req
95. and we're going into the summer.Copy !req
96. - Spring menu at
the end of fucking July?Copy !req
97. Spring was two months ago.Copy !req
98. - Yeah, well, right.Copy !req
99. - Right, I'll go in
the dining room.Copy !req
100. I'll see you after lunch.Copy !req
101. - Okay.Copy !req
102. - Thank you.Copy !req
103. Right, oh dear.Copy !req
104. Tiny kitchen.Copy !req
105. Jesus, it's like going to
visit your gran.Copy !req
106. I'll read the menu here.Copy !req
107. It's so claustrophobic in here.Copy !req
108. Huge sofas in a
little quaint room.Copy !req
109. Oh, shit.Copy !req
110. May I have a glass of
orange juice, please?Copy !req
111. - Yeah, pleasure.Copy !req
112. Ice?Copy !req
113. - Is it cold?Copy !req
114. - With ice, it will be.Copy !req
115. And the orange juice is
already chilled, yeah.Copy !req
116. - Yeah, that's
what I'm saying.Copy !req
117. Is it fridged?Copy !req
118. - Yeah.Copy !req
119. - Yeah, no ice then,
thank you.Copy !req
120. - No ice.Copy !req
121. - Smart ass.Copy !req
122. Pan roasted diver scallops
with cauliflower puree,Copy !req
123. white raisin and caper dressing.Copy !req
124. Hmm, that sounds very familiar.Copy !req
125. Nick's got one of my
dishes on the menu.Copy !req
126. He's been cooking for as
long as I haveCopy !req
127. and he's charging top
London prices,Copy !req
128. so I just hope his
food measures up.Copy !req
129. First test, a fish soup.Copy !req
130. Excellent.Copy !req
131. It smellsCopy !req
132. off.Copy !req
133. Well, that's certainly
seen better days.Copy !req
134. I just hope I won't be
saying the same about NickCopy !req
135. by the end of the lunch.Copy !req
136. - Oh, you bastard.Copy !req
137. That didn't work very well.Copy !req
138. Shit.Copy !req
139. Son of a bitch.Copy !req
140. - Next mushroom and a
duck egg on toastCopy !req
141. and it's one of my favouritesCopy !req
142. when it's done how I like it,
simply.Copy !req
143. Why is it supposed to be lookingCopy !req
144. like something out a fucking
Barbie's dolls house?Copy !req
145. Why can't it just look simple,
plain and mushrooms on toast.Copy !req
146. It's like eating a wet
flannel, soggy, horrible bread.Copy !req
147. The mushrooms are dirty.Copy !req
148. Nick's obviously a frills
man, but if he's got any senseCopy !req
149. he'll serve the next
dish as it was intendedCopy !req
150. because it's one of mine.Copy !req
151. And where did this dish
originate from?Copy !req
152. - I couldn't tell youCopy !req
153. where he thought the idea up.Copy !req
154. - You couldn't?Copy !req
155. - No.Copy !req
156. - No, go and ask him for me,
will you?Copy !req
157. - Yeah, sure.Copy !req
158. - Thank you.Copy !req
159. - Where did you
get the idea for the scallops?Copy !req
160. - Oh, for fuck's sake!Copy !req
161. - Thank fuck I don't serve
mine like that.Copy !req
162. They taste frozen,
unfortunately, milkyCopy !req
163. and yeah, rubbery.Copy !req
164. - He said they tasted
like they were frozen.Copy !req
165. They were milky.Copy !req
166. - The scallops?
- Try one, yeah.Copy !req
167. - They're not frozen.Copy !req
168. They're fresh scallops.Copy !req
169. - Nick's got
to be joking.Copy !req
170. He'd better put a smile on
my face with the next dishCopy !req
171. because so far, this
lunch had been miserable.Copy !req
172. - It's nearly there.Copy !req
173. I'm just wondering if there's
any point in sending itCopy !req
174. to be honest.Copy !req
175. - If I were you Nick,
I wouldn't keep me waiting.Copy !req
176. - There you go, Lawrence.Copy !req
177. - Thank you.Copy !req
178. Oh.Copy !req
179. You're like a hemorrhoid in
my asshole, you know that?Copy !req
180. Can I just sit and enjoy
or try to enjoyCopy !req
181. rather than trying to
dissect everything I eat?Copy !req
182. Otherwise, you may as
well fucking sit down hereCopy !req
183. and take my place.Copy !req
184. Would you mind?Copy !req
185. - No, no
problem at all.Copy !req
186. - Thank you so much.Copy !req
187. - Enjoy your meal.Copy !req
188. When I'm nervous, I say stupid
things that I don't mean.Copy !req
189. - At least you're not
having to cook for him.Copy !req
190. - That sauce is so
sweet, it's unbelievable.Copy !req
191. The duck itself actually
tastes quite niceCopy !req
192. but then it's marred with
all that horrible sauce.Copy !req
193. It's almost like
Benylin and baby veg.Copy !req
194. 20 quid as well.Copy !req
195. I mean, you know, even
by London prices that's,Copy !req
196. you know, that's up there.Copy !req
197. There's someone here
that's trying to be flash.Copy !req
198. And he may have gotten
away with that in the '90s,Copy !req
199. but in 2006, his days
are numbered.Copy !req
200. Right.Copy !req
201. Nick, you're not gonna
like what I'm about to say.Copy !req
202. I expected a nice quick, fast,
easy lunchCopy !req
203. and unfortunately,
everything was painful.Copy !req
204. You know, mushrooms on toastCopy !req
205. was supposed to be
mushrooms on toast.Copy !req
206. I got something that was
incredibly soggy,Copy !req
207. full of grit and just
looked horrendous.Copy !req
208. The duck was fucking deliciousCopy !req
209. and then everything else
around it was so unnecessary.Copy !req
210. - Right.Copy !req
211. - You were fucking
successful 10 years agoCopy !req
212. and you had a big following.Copy !req
213. Unfortunately, nothing
has moved on.Copy !req
214. - No.Copy !req
215. - You're in the bubbleCopy !req
216. and I'm about to burst it.Copy !req
217. He's sat on his laurels,Copy !req
218. clearly cooking still
from the '90s era,Copy !req
219. touched success but that
fizzled very, very quickly.Copy !req
220. Even his own customers
haven't sort ofCopy !req
221. hung around long enoughCopy !req
222. to tell him how fucking
long-winded the food's become.Copy !req
223. So it's, yes, quite
sad in a way.Copy !req
224. And he's clearly not
cooking for King's Lynn.Copy !req
225. He's cooking for his ego.Copy !req
226. - I feel slightly deflated.Copy !req
227. I didn't think I'd get as
much criticism as I got.Copy !req
228. But hey, I'm a big boy.Copy !req
229. I'm not a 20-year-old.Copy !req
230. I'm not gonna cry.Copy !req
231. I'm 40.Copy !req
232. So bring it on.Copy !req
233. - This week, I'm in King's
Lynn to help Nick Anderson,Copy !req
234. a chef who once had a
Michelin star.Copy !req
235. That sauce is so sweet,
it's unbelievable.Copy !req
236. It's almost like Benylin.Copy !req
237. But after eating his
food yesterday,Copy !req
238. I'd say his glory days
are long gone.Copy !req
239. I expected a nice quick, fast,
easy lunchCopy !req
240. and unfortunately,
everything was painful.Copy !req
241. Four years ago, Nick
was flying highCopy !req
242. running a successful restaurant
at the Crown Hotel in Wales.Copy !req
243. - I had a business turning overCopy !req
244. a quarter million pounds a year.Copy !req
245. Got to six out of 10 in the
Good Food guide, two AA rosettesCopy !req
246. and a Michelin Star in 2001,
2002, 2003, three years.Copy !req
247. - But in 2004,
Nick crashed and burnedCopy !req
248. when he and his backers
parted company.Copy !req
249. He's never got over it.Copy !req
250. - It was a very tough
time leaving WalesCopy !req
251. and obviously, very
emotionally draining.Copy !req
252. We'd just found out
Susannah was pregnant.Copy !req
253. Obviously, I then had
the best part of a yearCopy !req
254. on the dole, bankruptcyCopy !req
255. and trying, obviously, to
find some way of getting back.Copy !req
256. - Nick opened Rococo hoping
to get back on his feet,Copy !req
257. but with no one coming
in to eat there,Copy !req
258. he's now haemorrhaging money.Copy !req
259. This morning, I want to knowCopy !req
260. what the locals have got
against Rococo.Copy !req
261. Hello.Copy !req
262. How are you both?Copy !req
263. - Very well, thank you.Copy !req
264. - Have you been to Rococo's?Copy !req
265. - No, I haven't.Copy !req
266. - No?Copy !req
267. Have you heard about Rococo's?Copy !req
268. - I have heard about it.Copy !req
269. - What's the reputation in
King's Lynn at the moment?Copy !req
270. - It's quite expensive,
isn't it?Copy !req
271. - And when you look at it,Copy !req
272. you think are you gonna
get value for money.Copy !req
273. - I think probably too
pricey, too small a portions.Copy !req
274. I don't know.Copy !req
275. Is King's Lynn too small for
a restaurant like Rococo's?Copy !req
276. - They've hit the nail on the
head except for one thing.Copy !req
277. It's not King's Lynn
that's the problem.Copy !req
278. Rococo's has gone way
past it's sell by date.Copy !req
279. I mean, pretentious food,
stuffy serviceCopy !req
280. and fucking ridiculous prices,Copy !req
281. even for London,
ridiculous prices.Copy !req
282. Before I can drag Nick
into the real world,Copy !req
283. I want to find out how
he runs his kitchen.Copy !req
284. So I've arranged to meet him
and his sous chef, Tim SanfordCopy !req
285. before tonight's service.Copy !req
286. How are you today?Copy !req
287. - I'm very well.Copy !req
288. Nice to see you.
- Yeah?Copy !req
289. Good to see you too.Copy !req
290. Hello.Copy !req
291. - Hello, chef.
- How are you?Copy !req
292. - I'm okay, you?
- Gordon.Copy !req
293. - Yeah, Tim.Copy !req
294. - You're the sous,
obviously the sous chefCopy !req
295. because there's only two of you.Copy !req
296. - Yes, the sous chef, yeah.Copy !req
297. - Is he the only
chef you've ever worked for?Copy !req
298. - Of this calibre, yes.Copy !req
299. - And what
was it like last night?Copy !req
300. - Dead as a
dodo, absolutely no one.Copy !req
301. - No one in at all?Copy !req
302. - No.Copy !req
303. - Fuck me.Copy !req
304. That's extraordinary.Copy !req
305. How do you relieve the boredom?Copy !req
306. How do you stimulate yourselfCopy !req
307. in terms of coming up
with new ideas?Copy !req
308. - This sounds
absolutely dreadfulCopy !req
309. but sometimes, I do
watch Ready Steady CookCopy !req
310. and I pick up little
things from that, yeah.Copy !req
311. - Fuck me!Copy !req
312. - Yeah, I know
it's dreadful.Copy !req
313. - You're the first chef
I've ever, ever metCopy !req
314. that's become, that's become
excited and stimulatedCopy !req
315. on the back of Ready
Steady Twat.Copy !req
316. Just take me through
your fridges.Copy !req
317. Like the meat fridge,
where would that be?Copy !req
318. - So I have my duck,
my lamb...Copy !req
319. - Can I look
at the sausages?Copy !req
320. They sound nice, Toulouse.Copy !req
321. Are they actually from Toulouse?Copy !req
322. - Yes, they are.Copy !req
323. - Amazing.Copy !req
324. - This is basically
fish trimmings,Copy !req
325. scallop corals for fish soup,
rice pudding, madeleine mix.Copy !req
326. - Right.Copy !req
327. Nick's fridges are packed
with the best ingredientsCopy !req
328. but no one's coming
to eat it all.Copy !req
329. Is he mad?Copy !req
330. You have the most
extraordinary ingredients,Copy !req
331. do you know that?Copy !req
332. And if you don't sell it,
you eat it.Copy !req
333. - Yeah, things like,
you know, meat and fish.Copy !req
334. - So really, it's a
big advantage,Copy !req
335. the restaurant being
fucking emptyCopy !req
336. because you live like a king.Copy !req
337. Amazing, no?Copy !req
338. Staff food here, Tim, must
be fucking extraordinary.Copy !req
339. - It is.Copy !req
340. - Huh?Copy !req
341. - Yeah.Copy !req
342. - Well, you
look well on it.Copy !req
343. - Thank you.
- Fuck me!Copy !req
344. If Nick's in trouble,Copy !req
345. he could be buying cheaper
produce on his doorstep.Copy !req
346. So why isn't he?Copy !req
347. With things like the
shrimps in the freezer—Copy !req
348. - Yeah.Copy !req
349. - You're on an estuary,
you know, 20 miles.Copy !req
350. - We struggle to get them fresh.Copy !req
351. We always used to be
able to get them fresh.Copy !req
352. - No.Copy !req
353. - Seriously.Copy !req
354. - You mustn't forget, I
have been doing my homework.Copy !req
355. - Yeah, yeah.Copy !req
356. - I've been here.Copy !req
357. I know how many boats
are still active.Copy !req
358. - The fishing
fleet, the fishing fleet—Copy !req
359. - I can tell you what
they caught on Saturday.Copy !req
360. I can tell you what's in
the market tomorrow morning.Copy !req
361. Trust me.Copy !req
362. - Okay.Copy !req
363. - Oh, fuck me.Copy !req
364. I get the feeling
Nick's having me on.Copy !req
365. Is he cooking then?Copy !req
366. Everything has to look
immaculate
with the best of cheeseCopy !req
367. and the best of sausage and
the best of rack of lamb.Copy !req
368. He's in King's Lynn, yeah,Copy !req
369. not sat in the fucking
harbour of Monaco.Copy !req
370. And every customer hasn't
got five grandCopy !req
371. to blow on a fucking
bottle of wine.Copy !req
372. Before I tackle the
business, I need to seeCopy !req
373. what Tim and Nick
are capable of,Copy !req
374. and so I want to watch them in
action during a busy service.Copy !req
375. But things have sunk so
low at Rococo,Copy !req
376. the only way of being able
to fill the place tonightCopy !req
377. is by rounding up Nick's friendsCopy !req
378. and some local business people.Copy !req
379. And when you opened, you know,
in '91,Copy !req
380. was the food the same then?Copy !req
381. - No.Copy !req
382. - The duck egg with
wild mushrooms,Copy !req
383. I thought that was part
of the historyCopy !req
384. in terms of been on the
menu for a decade.Copy !req
385. - It wasn't from the
very beginningCopy !req
386. but it was a dish that
sort of came along probablyCopy !req
387. not, yeah, not long after,
'94, something like that.Copy !req
388. - So 12 years then,
not 10 years?Copy !req
389. - Yes.Copy !req
390. - Nick's menu
belongs in a museum,Copy !req
391. not a restaurant.Copy !req
392. But I suppose with
twelve years of practise,Copy !req
393. service should be a doddle.Copy !req
394. Baby veg is such a
throwback to the '90sCopy !req
395. but Nick's obviously
very attached to them.Copy !req
396. - Okay.Copy !req
397. - That's finished?Copy !req
398. - Yeah.Copy !req
399. Well.Copy !req
400. - Is this slow,
or is it me?Copy !req
401. Is this normal pace of service?Copy !req
402. - Yeah.Copy !req
403. - Nick's so busy
primping and preening,Copy !req
404. he seems to have forgotten the
whole point of being a chef,Copy !req
405. feeding your customers.Copy !req
406. - Sorry about the mains, guys.Copy !req
407. - That's all right.Copy !req
408. - That's not normal for
that to sit thereCopy !req
409. so long like that, is it?Copy !req
410. - No, I fucked up.Copy !req
411. I forgot the black pudding
and I dropped the pomme pureeCopy !req
412. into the sauce for the halibut.Copy !req
413. - Fucking hard work.Copy !req
414. Everything just seems so
difficult, so long winded.Copy !req
415. The kitchen's soulless.Copy !req
416. There's no atmosphere.Copy !req
417. There's no, no oomph.Copy !req
418. For someone who's
earned his stripes,Copy !req
419. Nick's making a hash out
of tonight's service.Copy !req
420. - Shit!Copy !req
421. Now, I've just lost my
fucking red wine reduction.Copy !req
422. - I'm
beginning to thinkCopy !req
423. this is a man who's
lost the plot.Copy !req
424. - The salad's died in the heat,Copy !req
425. a bit like it's fucking creator.Copy !req
426. - So how was
that for you?Copy !req
427. - Absolutely horrendous.Copy !req
428. - Is that the normal
way to work?Copy !req
429. - It's certainly the way
that I've worked, yeah.Copy !req
430. - I'm worried, because
there's so much fucking aroundCopy !req
431. that goes on that is
so unnecessary.Copy !req
432. You're screwing yourselves.Copy !req
433. It's painful.Copy !req
434. It's like open heart surgery
without an anaesthetic.Copy !req
435. It's fucking piling crap
on top of crapCopy !req
436. and using crap on crap.Copy !req
437. Everything is fucking
so fucking over tweakedCopy !req
438. in a way that you've
just gone pastCopy !req
439. any form of normality with food.Copy !req
440. You think that the more I
add and put in,Copy !req
441. it's just gonna get better,
but it's not.Copy !req
442. - Even worse.Copy !req
443. - Less is more.Copy !req
444. - He's slagged everything
off about my food,Copy !req
445. I'm disappointed because I think
he could have at least saidCopy !req
446. something along the lines of,Copy !req
447. "I can clearly see you
can cook meat.Copy !req
448. "I can clearly see you
can cook fish."Copy !req
449. He could have said something
positive to keep our morale up.Copy !req
450. I do feelCopy !req
451. choked.Copy !req
452. - Last night, I could see
just how much of a rutCopy !req
453. Nick has got himself into.Copy !req
454. Sticking with the same old foodCopy !req
455. has stifled his cooking
and ruined his business.Copy !req
456. I need a way to get him
thinking about the futureCopy !req
457. and not the past.Copy !req
458. I spotted a collection of
old food guidesCopy !req
459. he's been holding on to.Copy !req
460. I'd like him to let them go.Copy !req
461. Who wants to come in and
read a Good Food Guide?Copy !req
462. It's trophies, isn't it?Copy !req
463. Because you're in there,
aren't you?Copy !req
464. - Yep.Copy !req
465. - That's the kind of stuff
you have upstairs, yeah,Copy !req
466. for your little meditation time,
you know,Copy !req
467. when you've had a
real shit nightCopy !req
468. and you're slightly concerned,Copy !req
469. and you wanna sort of, you know,Copy !req
470. increase the size of your cock.Copy !req
471. You lay on the bed and
cover yourselfCopy !req
472. in all your Good Food Guides.Copy !req
473. When you get a writeup
in the Guide,Copy !req
474. they've judged you for what?Copy !req
475. - For that year.Copy !req
476. - The previous year.Copy !req
477. - Yes, yep.Copy !req
478. - By then,
you moved on.Copy !req
479. - Yes.Copy !req
480. - So you're reminiscing.Copy !req
481. Right now, they're going
in the fucking bin.Copy !req
482. Come on then.Copy !req
483. I'll hold the bag open and
you can get them in, yeah?Copy !req
484. I don't give a fuck how
much you paid for them,Copy !req
485. you know that.Copy !req
486. - 15 years of history, 15
years of everything else,Copy !req
487. of course it's sad.Copy !req
488. It's difficult sometimes to
accept change is necessary.Copy !req
489. It really is.Copy !req
490. - Nick's road to recovery
is just starting.Copy !req
491. He needs to embrace change.Copy !req
492. But after a decade working
with the same dishes,Copy !req
493. I wonder if he can
actually cook anything new.Copy !req
494. Things have got slightly
static in terms of creativity.Copy !req
495. - Yes.Copy !req
496. - Come here, my little
fucking Rottweiler.Copy !req
497. - Sorry, chef.Copy !req
498. - You mentioned to me
the other dayCopy !req
499. about Ready Steady Twat, yeah?Copy !req
500. - Oh, no.Copy !req
501. - No, no, no, don't look
at me like that.Copy !req
502. Come back to me with
some form of inspiration.Copy !req
503. There's ingredients, let's look.Copy !req
504. I've bought some basic
local ingredientsCopy !req
505. and I'm giving Nick
and Tim just 20 minutesCopy !req
506. to come up with some dishes
that we can make money on.Copy !req
507. Onion, leeks, potatoes.Copy !req
508. Oh, look at this baby here.Copy !req
509. Fresh,Copy !req
510. beautiful.Copy !req
511. You've both got a bag each.Copy !req
512. Don't copy him, and you
don't copy him.Copy !req
513. - Fine.Copy !req
514. - Ready?
- Yeah, how long?Copy !req
515. - Steady.Copy !req
516. Cook.Copy !req
517. (upbeat music)
How long?Copy !req
518. Fucking hell, you know how long.Copy !req
519. This could be the first
time in yearsCopy !req
520. Nick's faced a full
sized vegetable.Copy !req
521. Now you're fucking sweating,
aren't you?Copy !req
522. You've seen it on the telly.Copy !req
523. You've sat there in front
of the fucking sofa.Copy !req
524. Now you're fucking doing it.Copy !req
525. Okay, Nick, please tell me
you're not looking for a cutter.Copy !req
526. Where's my cutters?Copy !req
527. Where's my cutters?Copy !req
528. Whee.Copy !req
529. Nick, don't burn your mackerel.Copy !req
530. Don't get huffy with me.Copy !req
531. Come on, Nick.Copy !req
532. 10 seconds to go.Copy !req
533. Three.Copy !req
534. Two.Copy !req
535. One.Copy !req
536. Serve!Copy !req
537. Thank you.Copy !req
538. Well done.Copy !req
539. Timmy.Copy !req
540. - Yes, chef.Copy !req
541. - Good.Copy !req
542. Nick, what is it?Copy !req
543. - It's simply grilled mackerel,Copy !req
544. a little bit of thyme,
some lemon juice.Copy !req
545. - Good.Copy !req
546. - Fillets of mackerel on
a bed of sauteed potatoesCopy !req
547. with garlic and butter.Copy !req
548. - Would you serve that
dish in your restaurant?Copy !req
549. - I think so.Copy !req
550. - Good.Copy !req
551. Would you serve this
dish in this restaurant?Copy !req
552. - No, I wouldn't.Copy !req
553. - Why not?Copy !req
554. - Because I think it's crap.Copy !req
555. It needs a lot of
work doing to it.Copy !req
556. - You think it's crap?Copy !req
557. - Yeah.Copy !req
558. - And it needs a
lot of work doing to it.Copy !req
559. - Yeah.Copy !req
560. - Mackerel is filleted?Copy !req
561. - Yes, it is, yes, so I
could cook it quicker.Copy !req
562. I gutted it.Copy !req
563. - You are so paranoid,
it's unbelievable.Copy !req
564. Presentation is there
for 30 seconds.Copy !req
565. It's the flavour that
holds the memory.Copy !req
566. It's the flavour that
holds the memory.Copy !req
567. - Yeah.Copy !req
568. - Right, Nick, have a taste.Copy !req
569. The mackerel's nice.Copy !req
570. It's slightly bitter insideCopy !req
571. because the guts are still
in there, unfortunately.Copy !req
572. But the top of the
mackerel's nice.Copy !req
573. I like that.Copy !req
574. Nick's buckled under pressure.Copy !req
575. Tim's held his own,Copy !req
576. but they both failed the
most important test of all.Copy !req
577. The leeks and the potato, I
wanted a soup as my starter.Copy !req
578. And then the fucking
mackerel, I wanted filletedCopy !req
579. on a fucking warm potato salad.Copy !req
580. Nothing more, boom, boom,
starter, main, yeah?Copy !req
581. Two pound 38, I gotta make moneyCopy !req
582. because I've got to fucking
open my business tomorrow, okay?Copy !req
583. So you both chose to
do one dish.Copy !req
584. The winner isCopy !req
585. none of you.Copy !req
586. Clear down.Copy !req
587. Fucking hell.Copy !req
588. I'm so frustratedCopy !req
589. because I can't get anything
out of fucking Nick.Copy !req
590. And I've got to make some
big changes in this place.Copy !req
591. Otherwise, he's fucked.Copy !req
592. - It takes a little while for
things to sink in with me.Copy !req
593. I'm not, I'm not, really,
as a rule,Copy !req
594. I'm not an impulsive person.Copy !req
595. I don't act, you know, without
thinking things through.Copy !req
596. And I fully suspect
that Gordon's gonna getCopy !req
597. even more frustrated with
me as the week goes on.Copy !req
598. But I'll probably get
more frustrated with him.Copy !req
599. - It's not just
Nick I can't work out.Copy !req
600. If Rococo doesn't have
any customers,Copy !req
601. how has Nick managed to
keep the businessCopy !req
602. and the family afloat
for the past 18 months.Copy !req
603. I'm gonna talk to his
wife Susannah.Copy !req
604. - We don't go anywhere.Copy !req
605. We don't ever go out anymore
since having the children.Copy !req
606. And there's nowhere to go
and we haven't got any money.Copy !req
607. So I think he needs a sort
of real kick or a boostCopy !req
608. or a real something to
get him inspired again.Copy !req
609. And you know, when it's not busyCopy !req
610. and when it's crap like
that, he just, you know,Copy !req
611. he's miserable, which
I suppose you would be.Copy !req
612. - Anyone would be.Copy !req
613. - Yeah, yeah.
- Fuck.Copy !req
614. How long can you continue
staying open along these lines?Copy !req
615. - Not long.Copy !req
616. The thing that happens is
every kind of six months,Copy !req
617. Nick has a meltdown and goes,Copy !req
618. "Oh, everything's
fucking shit, everything,Copy !req
619. "what are we gonna do,
what are we gonna do,Copy !req
620. "what are we gonna do?Copy !req
621. "We need some money, we
need some money."Copy !req
622. If it hadn't been literally
for like a month ago,Copy !req
623. a couple of friends/customers
wanted to investCopy !req
624. a little bit of money into it,Copy !req
625. I can't remember how
much it was now,Copy !req
626. we would, it would have gone,
I think.Copy !req
627. - If I had to close the
door tonight—Copy !req
628. - Yeah.Copy !req
629. - I mean, fucking bam,
shut down.Copy !req
630. - Yeah, yeah.Copy !req
631. - How much will
I owe tomorrow morning?Copy !req
632. - A hundred.Copy !req
633. - A hundred grand?Copy !req
634. - Yeah.Copy !req
635. - You haven't got that?Copy !req
636. - No.Copy !req
637. - Has Nick got it?Copy !req
638. - No.Copy !req
639. - No.Copy !req
640. It's worse than I thought.Copy !req
641. Even though he's in 100,000
pounds worth of debt,Copy !req
642. Nick's still shelling out
on all the expensive produceCopy !req
643. he used when he was doing well.Copy !req
644. I need to get him to stop.Copy !req
645. He told me he couldn't buy
shrimps on his doorstep.Copy !req
646. Well, I don't think he
tried hard enough.Copy !req
647. One thing I got fucked
off last week withCopy !req
648. was when you said you can't
buy fresh fucking shrimps.Copy !req
649. These guys go out every day.Copy !req
650. Hello, gentlemen.Copy !req
651. - Hello.Copy !req
652. - That looks like a
good catch there.Copy !req
653. He told me that he
can't get fresh shrimps.Copy !req
654. Are they fresh from
this morning?Copy !req
655. - Yeah.Copy !req
656. - And is that a
normal catch in the morning?Copy !req
657. - That's average.Copy !req
658. - Average.Copy !req
659. And you give me shit
because I get upsetCopy !req
660. because yours are in the
fucking freezer.Copy !req
661. (man laughs)
Hello.Copy !req
662. Yeah, no, no, I mean,Copy !req
663. can I have a little taste?Copy !req
664. - Yeah, sure.
- Yeah?Copy !req
665. Or would you wanna stick
to your frozen ones?Copy !req
666. Get your fucking ass
on that boat.Copy !req
667. Let's go, huh.Copy !req
668. Unbelievable.Copy !req
669. You'll turn round and
say, "No, let me get,Copy !req
670. "Let me get my frozen ones,"
yeah?Copy !req
671. They are beautiful.Copy !req
672. Amazing.Copy !req
673. No shrimps my fucking ass.Copy !req
674. Beautiful.Copy !req
675. See?Copy !req
676. - Yeah.Copy !req
677. - Frozen fucking shrimps.Copy !req
678. - I went to the
fishmongers, I told you.Copy !req
679. I went to the fishmongers.Copy !req
680. - Another excuse!Copy !req
681. No more fucking excuses!Copy !req
682. Nick's excuses won't get him
out of the financial shit,Copy !req
683. and I still don't think
he's faced the factCopy !req
684. that his spending habits
have to change and soon.Copy !req
685. Tonight, I'm gonna allow NickCopy !req
686. to cook his menu for
the final time.Copy !req
687. I'm gonna do some tough talkingCopy !req
688. to try and shake him out
of his cocoon.Copy !req
689. The sauces are like varnish,
aren't they?Copy !req
690. Why are they so heavy
in the middle of summer?Copy !req
691. - It's the only
way I now how to sauce.Copy !req
692. - Oh, fucking hell!Copy !req
693. The only way I know
how to sauce.Copy !req
694. I wouldn't charge 20
quid for that in Chelsea.Copy !req
695. Nicholas,Copy !req
696. Enoki mushrooms, they look likeCopy !req
697. fucking tadpoles on Viagra, huh.Copy !req
698. Is it on there because it's
oriental, the word enoki?Copy !req
699. - Yes.Copy !req
700. - Poor bastards.Copy !req
701. Are you ready to stab me yet?Copy !req
702. - No.Copy !req
703. - Oh?Copy !req
704. What's the idea behind
the two sauces?Copy !req
705. The resemblance of a
pearl necklaceCopy !req
706. that I used to give my
ex-girlfriend.Copy !req
707. What a lovely portion of pork.Copy !req
708. Why'd you put the black
pudding on there?Copy !req
709. - Because I'm over precious,
Gordon.Copy !req
710. - Is there anything
registering—Copy !req
711. - Yeah.Copy !req
712. - In terms of all that
time we're wasting—Copy !req
713. - Yes.Copy !req
714. - Farting and fannying around?Copy !req
715. I think we can fit 10
more people inCopy !req
716. and still get it done
within the timeframe.Copy !req
717. I feel like stripping
you stark bullock nakedCopy !req
718. and putting a fucking
sign on saying,Copy !req
719. customers, come and eat my food!Copy !req
720. I'm fucking serious.Copy !req
721. I just can't get
anything out of him.Copy !req
722. It's so hard because he's
like in a daze.Copy !req
723. When I poke him, I poke him
for a reaction, to wake him up,Copy !req
724. to get him out of that
fucking comatized attitude.Copy !req
725. And so every time I wanna
dig him in the ribs,Copy !req
726. I want someone to
come back to meCopy !req
727. with something of a
pair of bollocks.Copy !req
728. It's like he's sort of put
it to the back of his mindCopy !req
729. and it's not really
that importantCopy !req
730. because getting all my
pretentious ingredientsCopy !req
731. is far more important than
being 100 grand in debt.Copy !req
732. I can't spell it any clearer.Copy !req
733. We are fucked!Copy !req
734. This week, I'm in Norfolk
to help shake a chefCopy !req
735. out of his culinary coma.Copy !req
736. The sauces are like varnish,
aren't they?Copy !req
737. Why are they so heavy
in the middle of summer?Copy !req
738. - It's the only
way I know how to sauce.Copy !req
739. - Oh, fucking hell!Copy !req
740. Last night, I tried to
get through to himCopy !req
741. with some tough love.Copy !req
742. Are you ready to stab me yet?Copy !req
743. - No.Copy !req
744. - This morning, I'm
hoping to start afresh.Copy !req
745. Strange.Copy !req
746. Nick's in there, so why
isn't he letting me in?Copy !req
747. Pathetic, absolutely pathetic.Copy !req
748. Kick me out.Copy !req
749. Who the fuck does he
think he is?Copy !req
750. I've taken some shit in my time,Copy !req
751. but this is the first timeCopy !req
752. a chef has ever locked
me out of a restaurant.Copy !req
753. I'll sit here and wait
till fucking lunch time.Copy !req
754. I'll go in as a paying customer.Copy !req
755. Fucking asshole.Copy !req
756. What's the matter?Copy !req
757. - I'm fed up.Copy !req
758. - Fed up?Copy !req
759. Can we talk?Copy !req
760. - Yeah.Copy !req
761. - Yeah?Copy !req
762. - I bawled my fucking
eyes out last night, Gordon.Copy !req
763. - We're the same age.Copy !req
764. You've got two kids upstairs,
you know,Copy !req
765. depending on this fucking
succeeding, you know.Copy !req
766. So yes, you're pissed off.Copy !req
767. Yeah, you hate my guts.Copy !req
768. But let's just have a
go at fucking workingCopy !req
769. and turning it around.Copy !req
770. I don't want you
cooking like thatCopy !req
771. because I think you can do
better with half the frills.Copy !req
772. You can't give up.Copy !req
773. - Was there nothing at all
about last night that you sawCopy !req
774. as even remotely good?Copy !req
775. - If I didn't think it was
possible to turn it around,Copy !req
776. I wouldn't be hereCopy !req
777. and you wouldn't have
asked for my fucking help.Copy !req
778. - No.Copy !req
779. - Unfortunately, the reason
why you're more fucked offCopy !req
780. is the level of sensitivity.Copy !req
781. And I'm glad you feel
the way you doCopy !req
782. because it shows that you care.Copy !req
783. - Well, I'm certainly at
the bottom, that's for sure.Copy !req
784. - Well, at least he's
talking to me now.Copy !req
785. So I'm going to strike
while the iron's hotCopy !req
786. and hit him with my big idea.Copy !req
787. It's time to start from scratch.Copy !req
788. You're gonna have to seriously
consider changing the name.Copy !req
789. I need an unpretentious feel—Copy !req
790. - A name
that people will.Copy !req
791. - That's like fuck me,
get in there.Copy !req
792. Nick, any names?Copy !req
793. - Not yet.Copy !req
794. - There must be
something in there.Copy !req
795. Roll them out to me,
just shout at meCopy !req
796. for once.Copy !req
797. - Number eleven?Copy !req
798. - No, because there was—Copy !req
799. - Too formal.Copy !req
800. The church is called St.
Margaret's.Copy !req
801. I don't know, Maggie's.Copy !req
802. No, no, it's got nothing
to do with you.Copy !req
803. - No, no.Copy !req
804. - It's a new identity.Copy !req
805. I say Maggie's you know
in terms of not casualnessCopy !req
806. but just unpretentious,Copy !req
807. something that everyone
can relate to.Copy !req
808. Nick, you're nervous
of Maggie's?Copy !req
809. - I'm not nervous.Copy !req
810. I'm just not that keen,
that's all.Copy !req
811. - Okay, I'm just trying to
throw options in the pot.Copy !req
812. We need a fresh start.Copy !req
813. The name is not critical.Copy !req
814. The change is crucial.Copy !req
815. - I don't like the
name Maggie's.Copy !req
816. I think to me, it just saysCopy !req
817. Maggie's caravan, stop
and get a bacon roll.Copy !req
818. - Here we go.Copy !req
819. Well, Nick can stew in
his own juicesCopy !req
820. over the loss of six
letters of the alphabet,Copy !req
821. but he's not gonna stop
me tearing up his menu.Copy !req
822. Anything you're worried about?Copy !req
823. Oh, that delayed silence.Copy !req
824. Fuck me, I could kill you.Copy !req
825. Finally, a smile.Copy !req
826. I just hope he's happy
with the new food.Copy !req
827. I've swapped his
expensive ingredientsCopy !req
828. for cheaper local alternatives
so we can lower the prices.Copy !req
829. And these simple dishes
can be prepared quickly.Copy !req
830. That is just a nice summery,
chill,Copy !req
831. chunky, rustic, yeah, gazpacho.Copy !req
832. And there's a duck salad,Copy !req
833. pan fried mackerel on
a bed of warm potatoes.Copy !req
834. One nice fillet,Copy !req
835. on.Copy !req
836. And a simple cheese souffle.Copy !req
837. Into your oven, please, Nick,
a hot oven.Copy !req
838. 220, perfect.Copy !req
839. So you love the name Maggie's?Copy !req
840. - Adore it, chef.Copy !req
841. No, I hate it.Copy !req
842. - You hate it.Copy !req
843. Why'd you hate it?Copy !req
844. - It just makes me think of
somewhere that you'd pick upCopy !req
845. a bacon buttie at the
side of the road.Copy !req
846. - Really?Copy !req
847. - Yes.Copy !req
848. - What's the alternatives?Copy !req
849. Nicholas.Copy !req
850. I'm beginning to lose
patience with Nick.Copy !req
851. No answer.Copy !req
852. Time's running out.Copy !req
853. I don't know how long you
think you've gotCopy !req
854. but I can't tell you any longer.Copy !req
855. Here, Mr. Anderson, we're
scared of fucking change!Copy !req
856. No one wants to change
anything because it's safe.Copy !req
857. Safe means we're in the shit.
- I'm not scared of change.Copy !req
858. - No, I'm just trying to
inject a bit of energy.Copy !req
859. But right now, like I said,
no one's with me on this one.Copy !req
860. No one's clinging for changes.Copy !req
861. No one's dynamic for changes,Copy !req
862. and everyone's so dead
stuck in a rut.Copy !req
863. And this place is gonna
fucking closeCopy !req
864. unless you do
something about it!Copy !req
865. One, I'm pissed off more
than anything.Copy !req
866. I don't feel anyone fucking
pulling on the rope.Copy !req
867. Quite frankly, it's not good
enough to sort itself out.Copy !req
868. That's why we're in the shit.Copy !req
869. So I don't feel that
surge of support,Copy !req
870. that really sort of, you know,Copy !req
871. bang, this is all
I've got in life.Copy !req
872. It's not there.Copy !req
873. So if they haven't got it,
what fucking chance have I got?Copy !req
874. I can't work out why Nick
won't let go of the past.Copy !req
875. I need help from people
who know him best.Copy !req
876. First stop, Susannah.Copy !req
877. - I can't work out
whether it's just his pride—Copy !req
878. - Yeah.Copy !req
879. - Or whether it's,
you know,Copy !req
880. saying goodbye to Rococo.Copy !req
881. - You're in
King's Lynn.Copy !req
882. - Yeah.Copy !req
883. - You're not in
Knightsbridge.Copy !req
884. He thinks Maggie's sounds cheapCopy !req
885. and he doesn't want his
food to be cheap,Copy !req
886. but we're not turning
it into cheap.Copy !req
887. - I know.Copy !req
888. - If he's not
happy with that,Copy !req
889. why doesn't he come back
to me with it?Copy !req
890. - I know.Copy !req
891. - I don't care if he calls itCopy !req
892. Frankie's, Maggie's, Uncle Mays.Copy !req
893. I don't give a toss about that.Copy !req
894. - No.Copy !req
895. - Rococo's myth is
feeding his ego, nothing more.Copy !req
896. - Yeah.Copy !req
897. - But I swear to god,Copy !req
898. I look at that man in
the eyes every morningCopy !req
899. and there's not 100 grand of
debt in each fucking eyeball.Copy !req
900. - Yeah.Copy !req
901. - That is wrong.Copy !req
902. - Yeah.Copy !req
903. - If Nick goes down, he's
taking everyone with him,Copy !req
904. wife, kids and his staff.Copy !req
905. It's an amazing place
and an amazing setting,Copy !req
906. quaint fucking town hall,
you know, an amazing square.Copy !req
907. This place should be
fucking rammed.Copy !req
908. - Yeah.Copy !req
909. - People should be queuing upCopy !req
910. to stand in a queue to
come and eat in here.Copy !req
911. - Yeah, that's right.Copy !req
912. - You know you've got
everything here.Copy !req
913. - That's the way it is, yeah.Copy !req
914. We've got to sort it out.Copy !req
915. - I see someone that is hurting.Copy !req
916. For what reason?Copy !req
917. Glory days, Michelin star?Copy !req
918. - Possibly.Copy !req
919. Possibly, yeah.Copy !req
920. - There's got
to be a reason somewhere.Copy !req
921. - I would have said that.Copy !req
922. - Four years ago, Nick was
top of the bill in NorfolkCopy !req
923. and his stage was the
Crown Hotel in Wales.Copy !req
924. But when he and his
backers parted company,Copy !req
925. Nick had to leave
the restaurant.Copy !req
926. I don't think he's
ever got over it.Copy !req
927. This is where it hurts.Copy !req
928. Have you been back in there?Copy !req
929. - Not for a long time.Copy !req
930. - No.Copy !req
931. - Not for a long time.Copy !req
932. - I brought you here
to face your failures.Copy !req
933. I had a situation once when
I had two Michelin starsCopy !req
934. in a restaurant
called Aubergine,Copy !req
935. and I worked my fucking ass
for these guys for five years.Copy !req
936. And because I didn't wanna
go down the directionCopy !req
937. that they were going down,Copy !req
938. I cut the fucking cord
and I got out of it.Copy !req
939. And it's been the most
important fucking dayCopy !req
940. of my entire fucking
cooking career.Copy !req
941. You have to turn a new leaf.Copy !req
942. I've never been back
in that door,Copy !req
943. and I've always wanted to
go in there and just eat.Copy !req
944. But instead, I used to
just walk past.Copy !req
945. - Yes.Copy !req
946. - And there's like two or
three bin bagsCopy !req
947. outside the front door.Copy !req
948. And do you know what?Copy !req
949. It makes me feel so happy
because when I was there,Copy !req
950. I used to put out 18
to 20 bin bags,Copy !req
951. and that told me they're
nowhere near as busy.Copy !req
952. - As busy.Copy !req
953. - It was that moment
when you thinkCopy !req
954. the most important day in
my entire life,Copy !req
955. turning the fucking leaf.Copy !req
956. And for the short time
I've known you,Copy !req
957. I don't think you've ever
turned the leaf.Copy !req
958. - No.Copy !req
959. - That was then, yeah?Copy !req
960. - This is now.Copy !req
961. - Why didn't the
fucking penny drop earlier?Copy !req
962. - I don't know,
stubbornness maybe, I don't
know.Copy !req
963. I've been massaging my
own ego with the foodCopy !req
964. without seeing the fact that,Copy !req
965. why are the other
restaurants busy?Copy !req
966. Because they're not
trying to be pretentious.Copy !req
967. - You have got to start
afresh and fucking move on.Copy !req
968. It's taken me the best
part of a week,Copy !req
969. but I think Nick may have
finally got the message.Copy !req
970. It's my last day in Norfolk.Copy !req
971. Tonight, we relaunch the
restaurant, and there's good
news.Copy !req
972. - I've made a decision, Gordon.Copy !req
973. I'm gonna run with Maggie's.Copy !req
974. - Maggie's doesn't mean
it's a fucking greasy spoon.Copy !req
975. - No.Copy !req
976. - In six months' time,
the name is irrelevantCopy !req
977. but it's the new—Copy !req
978. - Well, that's where
I got to be perfectly honest.Copy !req
979. - It's just a name.Copy !req
980. - why get all
precious about it?Copy !req
981. - Skip?Copy !req
982. - Skip.Copy !req
983. - Thank you, gentlemen.Copy !req
984. Now, I need another miracle.Copy !req
985. We've got to get the
people of King's LynnCopy !req
986. to give Nick's new
restaurant a go.Copy !req
987. I just hope they can
forgive his sins.Copy !req
988. - I just wanna tell you
about our new restaurant.Copy !req
989. - Okay.Copy !req
990. - It's a replacement
of Rococo's.Copy !req
991. - It's outside the marketplace.Copy !req
992. - I like it, yes,Copy !req
993. I've been there.
- Well it used to be,Copy !req
994. no, you haven't, you liar.Copy !req
995. - No!Copy !req
996. - No, you haven't.Copy !req
997. It's only just been called
Maggie's today!Copy !req
998. - We've changed the name.Copy !req
999. We've changed the interior.Copy !req
1000. It's affordable, and
the food's great.Copy !req
1001. - Now I've got
through to Nick,Copy !req
1002. there's no stopping him.Copy !req
1003. He's agreed to dump the
intimidating 90's decorCopy !req
1004. and replace it with a
simple and fresh interior.Copy !req
1005. - Oh, is it open tonight?Copy !req
1006. It's my birthday tomorrow.Copy !req
1007. Is it?
- Yes, it is.Copy !req
1008. What time would you
like to come?Copy !req
1009. - Tomorrow, about
eight o'clock.Copy !req
1010. - You got a
reservation there?Copy !req
1011. - Yeah.Copy !req
1012. - Well done.Copy !req
1013. When you get going, you
can't stop you.Copy !req
1014. You know that, huh?Copy !req
1015. We've only got a few
hours left to clear outCopy !req
1016. the final traces of RococoCopy !req
1017. before we throw open
the doors at Maggie's,Copy !req
1018. but something's already made
it back in from the bin.Copy !req
1019. What is that?Copy !req
1020. No...Copy !req
1021. - They're not going back.Copy !req
1022. I'm just gonna take
them upstairs.Copy !req
1023. - You're taking them upstairs?Copy !req
1024. Are you gonna lay on
the sofa againCopy !req
1025. and play with your
fucking widger with them?Copy !req
1026. - No, no, no.Copy !req
1027. - What are you doing
with the Guides?Copy !req
1028. - Well, it's history, isn't it?Copy !req
1029. - Just when I thought I was
fucking getting somewhere.Copy !req
1030. Have you got any paraffin?Copy !req
1031. - I never look at them, ever.Copy !req
1032. - Is your photo in any of them,
Nick?Copy !req
1033. - No, there's never been photos.Copy !req
1034. - You don't need them.Copy !req
1035. Fuck me!Copy !req
1036. Fucking hell.Copy !req
1037. What else have you
sneaked back in?Copy !req
1038. - Nothing.Copy !req
1039. - Nothing.Copy !req
1040. Finally, all the old
fashioned remnants of RococoCopy !req
1041. have been stripped out, and
in it's place is Maggie's,Copy !req
1042. relaxed, informal and
most important, welcoming.Copy !req
1043. I've created a fixed price menuCopy !req
1044. made up of modern rustic dishes.Copy !req
1045. The big pull for the
locals will be the cost.Copy !req
1046. At 21 pounds, it's half
the price of Rococo.Copy !req
1047. Big night tonight, 44 booked.Copy !req
1048. - Yes, 42, 44, yeah.Copy !req
1049. - Yeah.Copy !req
1050. Can we take any more, Lawrence?Copy !req
1051. - Yes.Copy !req
1052. - If we can do them.Copy !req
1053. - Yeah.Copy !req
1054. - Yeah, definitely.Copy !req
1055. If Maggie's does 54
covers tonight,Copy !req
1056. I'm running round that
square and the cemeteryCopy !req
1057. stark bullock naked.
(Nick laughs)Copy !req
1058. Menu, everyone happy
with the menu?Copy !req
1059. Three starters, three main
course and three deserts, yeah?Copy !req
1060. We've gone through
all the fucking,Copy !req
1061. you know, roller coaster,
highly strung,Copy !req
1062. highly emotional, upsetting,
bullying.Copy !req
1063. It's all gone.Copy !req
1064. Tonight is the night.Copy !req
1065. Really make it work.Copy !req
1066. - Good luck.Copy !req
1067. Thank you all for your
very hard work this week,Copy !req
1068. and let's make Maggie's work.Copy !req
1069. - If we get through this one
tonight and he pulls it off,Copy !req
1070. you know, I'll be a lot happier.Copy !req
1071. Of course I'll be a lot happier.Copy !req
1072. My worry is in the kitchen,
not with Tim but with Nick.Copy !req
1073. If he gets in the shit early on,Copy !req
1074. let's hope he's got the
charisma, the personality,Copy !req
1075. the drive, the determination
to get out of it.Copy !req
1076. This is not just a man
starting off afresh.Copy !req
1077. This is a man that is
desperately in the shit,Copy !req
1078. up to his eyeballs with
100 grand of debt.Copy !req
1079. And fuck me, every
plate he cooks,Copy !req
1080. he has to really
seriously mean it.Copy !req
1081. (upbeat music)
- Good evening.Copy !req
1082. Great table by the window.Copy !req
1083. There you are, a
wine list there.Copy !req
1084. - Okay, one crispy
duck salad on order.Copy !req
1085. - Yes, chef.Copy !req
1086. - Two gazpacho, good.Copy !req
1087. Chicken, mackerel, lamb.Copy !req
1088. - Nice,
absolutely stunning.Copy !req
1089. Good.Copy !req
1090. Two souffle.Copy !req
1091. They're very hot, Lawrence.Copy !req
1092. Please be careful, yes?Copy !req
1093. Excellent.Copy !req
1094. The starter has gone within
seven minutes, fantastic.Copy !req
1095. Maggie's is filling up
with the locals.Copy !req
1096. There'll be more
people in tonightCopy !req
1097. than Nick would usually
have in all week.Copy !req
1098. - How long for your duck,
Tim?Copy !req
1099. - Ready when you are.Copy !req
1100. - Okay, duck's out.Copy !req
1101. Yeah?Copy !req
1102. - Yes.Copy !req
1103. - Nice.Copy !req
1104. Thank you.Copy !req
1105. That's fine.Copy !req
1106. Don't play with it,
don't play with it.Copy !req
1107. Peas.Copy !req
1108. Despite the fact that
we've got ridCopy !req
1109. of Nick's fancy ingredients,
he's still fiddling.Copy !req
1110. He can't afford to
switch off tonight.Copy !req
1111. What are all those little
burnt bits in the potato?Copy !req
1112. What are they?Copy !req
1113. - Just the chives
from a previous batch.Copy !req
1114. - Come on, come on, come on,
Nick.Copy !req
1115. Get Tim to put the
peas on there.Copy !req
1116. Don't keep on squashing
it down so much.Copy !req
1117. - Is it done yet?Copy !req
1118. - Yeah, over here.Copy !req
1119. - Calm down, slow down,
guys, and work as a team,Copy !req
1120. like you're sort of almost
in love with each other.Copy !req
1121. There you go.Copy !req
1122. The new menu's doing the trick.Copy !req
1123. The pace has picked up
in the kitchen,Copy !req
1124. but it's getting busy,Copy !req
1125. and now Nick has taken
his eye off the orders.Copy !req
1126. - Do you hear that guys?Copy !req
1127. Table two has already gone.Copy !req
1128. Thank you.Copy !req
1129. What do you mean?Copy !req
1130. - Where's that ticket, please,
Tim?Copy !req
1131. What is going on?Copy !req
1132. Thank you, that's what I want.Copy !req
1133. What is going on?Copy !req
1134. - I don't know what's going on.Copy !req
1135. This never happens.Copy !req
1136. - Nick, stop my man, yeah?Copy !req
1137. We're doing the same
course again twice over.Copy !req
1138. - It's all right.Copy !req
1139. The next order is a
chicken and a mackerel.Copy !req
1140. - Come on, guys, not tonight.Copy !req
1141. Of all nights, not tonight,
yeah?Copy !req
1142. I didn't know you had a
lamb on there.Copy !req
1143. I thought it was a
chicken and mackerel.Copy !req
1144. - Chicken
and mackerel.Copy !req
1145. - Oh, fuck me.Copy !req
1146. Oh, fuck me.Copy !req
1147. - Take that one with you.Copy !req
1148. - Nick's just screwed himself.Copy !req
1149. They've just started to cook
one table's order twice over.Copy !req
1150. Brilliant.Copy !req
1151. It doesn't need to be as
panicky as it is.Copy !req
1152. Fuck me.Copy !req
1153. This is home cooking.Copy !req
1154. A big deep breath and
just compose yourselfCopy !req
1155. and be comfortable doing
three or four thingsCopy !req
1156. at the same time and
bring it together.Copy !req
1157. The restaurant is now
at it's busiest.Copy !req
1158. So if Nick doesn't take
control now, we're in trouble.Copy !req
1159. - Oh, bollocks,
it's sinking.Copy !req
1160. - Tim, we need two duck now!Copy !req
1161. Move it, move it!Copy !req
1162. Come on, service, please.Copy !req
1163. You have three souffles out!Copy !req
1164. Yeah, that's for nine.Copy !req
1165. Two souffle, three duck, yeah?Copy !req
1166. Two souffle, three duck, Tim?Copy !req
1167. - Yes, chef.Copy !req
1168. - Good.Copy !req
1169. Right, we've got seven
chicken and two lamb, yeah?Copy !req
1170. - Yes, chef.Copy !req
1171. - And you've got your
sides on the go, yes?Copy !req
1172. - Pardon?Copy !req
1173. - You've got your side
orders on the go, chef?Copy !req
1174. - Yes, sauteing.Copy !req
1175. - Look at these carrots, Gordon.Copy !req
1176. - Finally, for
the first time this week,Copy !req
1177. I'm beginning to see Nick
might just have what it takesCopy !req
1178. to run his restaurant.Copy !req
1179. - Souffle.Copy !req
1180. - 20 seconds, 30 seconds.Copy !req
1181. Plating the chicken, Tim.Copy !req
1182. Are you ready with that souffle?Copy !req
1183. - Nearly, chef.Copy !req
1184. - Finished with
the ducks, Tim?Copy !req
1185. - We're through the worst.Copy !req
1186. All the mains have been served,Copy !req
1187. and I think Nick's even
enjoyed himself.Copy !req
1188. Just there you know that, Nick,
just.Copy !req
1189. So Nick's had a good night,Copy !req
1190. but are we back in favour
with the locals?Copy !req
1191. - I think the prices
are right for—Copy !req
1192. - Yes, exactly.Copy !req
1193. - For you to come and have
a meal on a regular basisCopy !req
1194. rather than just a special
occasion, which it used to be.Copy !req
1195. - Definitely come again,
wouldn't we?Copy !req
1196. Definitely, definitely
we'd come again.Copy !req
1197. - Nick's got
the stamp of approval.Copy !req
1198. Making a fresh start has worked.Copy !req
1199. So if Nick wants to
bask in the glory again,Copy !req
1200. he'd better stick to
the new regime.Copy !req
1201. How do you feel?Copy !req
1202. - Good, good.Copy !req
1203. - Truthfully?Copy !req
1204. - Yes, truthfully.Copy !req
1205. - Yeah?Copy !req
1206. - We've just taken about
two and a half grand.Copy !req
1207. - Got off to a shaky start.Copy !req
1208. Can you do it again tomorrow?Copy !req
1209. That's the big question.Copy !req
1210. - Yes.Copy !req
1211. - You can, yeah?Copy !req
1212. Good, I'm glad to hear it.Copy !req
1213. I can't do any more, and
it's over to you now.Copy !req
1214. - Yeah.Copy !req
1215. - Yeah?Copy !req
1216. - This is just the beginning.Copy !req
1217. And it's gonna go forward,
and it's gonna evolve,Copy !req
1218. and it's gonna get better
and better and better.Copy !req
1219. And it's just that it
will never be,Copy !req
1220. it will never be what it was,Copy !req
1221. because clearly, there
weren't enough peopleCopy !req
1222. coming for what it was,Copy !req
1223. so it needs to be different,
and watch this space.Copy !req
1224. - Tonight's service
was a tough one,Copy !req
1225. tough, but we got there.Copy !req
1226. Can they cope on the back
of that performance tonight?Copy !req
1227. It's gonna be very tough
for them to cope,Copy !req
1228. very, very tough indeed,Copy !req
1229. because they're gonna
have to wake upCopy !req
1230. in terms of that's normal.Copy !req
1231. I'm nervous about this one
more than any other restaurantCopy !req
1232. I've ever worked in
because I don't feelCopy !req
1233. that surge of excitement
to get it right.Copy !req
1234. Mr. Anderson, we're
scared of fucking change!Copy !req
1235. No one wants to change—Copy !req
1236. Last time I was in King's Lynn,Copy !req
1237. I spent a week trying to
convince Nick AndersonCopy !req
1238. that his glory days
were long gone.Copy !req
1239. Go on, argue with me.Copy !req
1240. Come back to me.Copy !req
1241. By the end of the week, we'd
not just changed the food,Copy !req
1242. we'd launched a brand
new restaurant, Maggie's.Copy !req
1243. Skip?Copy !req
1244. - Skip.Copy !req
1245. - Thank you, gentlemen.Copy !req
1246. Seven weeks later, I'm
back in King's LynnCopy !req
1247. to make an unexpected visit.Copy !req
1248. Nice, whole roasted lemon sole,
local, with cockle butter.Copy !req
1249. Hello, how are you?Copy !req
1250. - Hiya!Copy !req
1251. - Jesus.Copy !req
1252. Wow, the first
change is obvious.Copy !req
1253. Nick's got customers.Copy !req
1254. Nice buzz, very nice buzz.
(customers chatter)Copy !req
1255. Good evening.Copy !req
1256. - Good evening.Copy !req
1257. - How are you?Copy !req
1258. - Very well.Copy !req
1259. - Good to see you.Copy !req
1260. - Good evening.Copy !req
1261. - Chef, how are you?Copy !req
1262. - Very well, thank you.Copy !req
1263. - Timmy, how are you?Copy !req
1264. - Smashing.Copy !req
1265. - Smashing, good man.Copy !req
1266. - Away, thank you, table one.Copy !req
1267. - Fuck me.Copy !req
1268. Oh, dear, hey.Copy !req
1269. You have got your shit together.Copy !req
1270. Seriously, turnover?Copy !req
1271. - We're averaging four and
a half to five grand a week.Copy !req
1272. Top week's been eight.Copy !req
1273. - Top week's been eight?Copy !req
1274. - Yeah.Copy !req
1275. - That's great.Copy !req
1276. One big question.Copy !req
1277. Have you got a spare
table of one anywhere?Copy !req
1278. - Yep.Copy !req
1279. - Thank fuck for that.Copy !req
1280. I've not gone all this way
and not eating.Copy !req
1281. The first thing that struck
me when I walked in here,Copy !req
1282. you know, was the buzz.Copy !req
1283. The place is full, 47
covers on a Wednesday night.Copy !req
1284. King's Lynn is empty, you know.Copy !req
1285. This must be the busiest
place within miles.Copy !req
1286. The thing that struck me
about the menuCopy !req
1287. is everything is sourced
locally, which is nice.Copy !req
1288. If it tastes as good as
reads, then it's down to him.Copy !req
1289. He can't fuck this one.Copy !req
1290. I'll go for the whole sole,
the local sole, please,Copy !req
1291. with the cockle butter.Copy !req
1292. And just maybe before I start,
can I try an onion bhaji?Copy !req
1293. I'm trying to figure out what
the fuck they're doing here.Copy !req
1294. Where did that one come from?Copy !req
1295. - Timmy I think suggested it.Copy !req
1296. - Timmy the cat.Copy !req
1297. - Timmy the cat.Copy !req
1298. - So far so good,Copy !req
1299. but I'm reserving judgement
until after I've eaten.Copy !req
1300. Not the kind of thing you'd
expect to find on the menu here.Copy !req
1301. However, it's fucking delicious,
so who am I to complain?Copy !req
1302. There is nothing pretentiousCopy !req
1303. about what's been put on
the plate here.Copy !req
1304. And the minute the food arrives,Copy !req
1305. you don't think about some
pretentious chef in the cornerCopy !req
1306. trying to massage his ego.Copy !req
1307. It's good, honest, simple
food, that's all it has to be.Copy !req
1308. It's not fucking rocket science.Copy !req
1309. Thank you.Copy !req
1310. Lovely.Copy !req
1311. And that's local?Copy !req
1312. - Yes.Copy !req
1313. - You haven't even asked
me how my dinner is yet.Copy !req
1314. - I wouldn't even dream of
it, not until you've finished.Copy !req
1315. I'll let you start
before it gets cold.Copy !req
1316. - Fucking hell.Copy !req
1317. Jesus.Copy !req
1318. Fish, cockle butter, parsley,Copy !req
1319. sauteed local ceps and
sauteed potatoes.Copy !req
1320. Rustic, simple and so
unpretentious.Copy !req
1321. It's extraordinary and
miles in frontCopy !req
1322. to what I experienced the
last time around here.Copy !req
1323. That was nice, Nick, very nice.Copy !req
1324. - Thank you, thank you.Copy !req
1325. - Simple, honest and
great flavours.Copy !req
1326. For you, what's changed
in terms of—Copy !req
1327. - I've got it, I've got
it back in here.Copy !req
1328. - Have you though?Copy !req
1329. - Yeah, really.Copy !req
1330. - Is it in there?Copy !req
1331. - Yeah.Copy !req
1332. - This is the first time
I can quite honestly say,Copy !req
1333. and I mean really
fucking honestly,Copy !req
1334. you're cooking for your
customers, not your ego.Copy !req
1335. It's only gonna be a
matter of timeCopy !req
1336. before you're financially
fucking stable...Copy !req
1337. - Well, we're nearly
there already.Copy !req
1338. - Seriously?Copy !req
1339. - The VAT man's paid
right up to date.Copy !req
1340. All the supplies are back
within 30 days,Copy !req
1341. and the wine suppliers
are paid up to scratch.Copy !req
1342. - Timmy, the bhaji was
delicious, by the way.Copy !req
1343. - Good.Copy !req
1344. - Can I have the
recipe, please?Copy !req
1345. - No.Copy !req
1346. - You tight little fucker.Copy !req
1347. I fucking, I've given
you my recipes.Copy !req
1348. You've had a personality
transplant, haven't you?Copy !req
1349. Where did you get this from?Copy !req
1350. There's a lot more chefs
I'd like to give it to.Copy !req
1351. Tell me where the shop is, and
I'll send the fuckers to it.Copy !req
1352. All jokes apart, don't
fucking change.Copy !req
1353. - No, I won't.Copy !req
1354. - And don't put your fucking
ego in front of your customers.Copy !req
1355. - I'll show you the menu, I'll
show you the menu tomorrow.Copy !req
1356. - No, no.Copy !req
1357. Don't put your fucking ego
in front of your customers.Copy !req
1358. - I won't.Copy !req
1359. - Your success is the
buzz in that dining room.Copy !req
1360. The minute that buzz
has gone, you're fucked.Copy !req
1361. - Yeah.Copy !req
1362. - Keep it there.
- Definitely.Copy !req
1363. - Yes?Copy !req
1364. - Yeah.Copy !req
1365. - Well done.
- Thank you.Copy !req
1366. - I really mean that.Copy !req
1367. - Thank you very much.
- Stubborn fucker,Copy !req
1368. but well done.Copy !req
1369. Yeah, I'm amazed.Copy !req
1370. What a fucking turn around,
extraordinary.Copy !req
1371. Good, honest, simple food,
local produce, great service,Copy !req
1372. no bits of bullshit
with olive oilCopy !req
1373. and all pretentious
crap everywhere.Copy !req
1374. No fucking flea-bitten
sofas sat there.Copy !req
1375. No canapes.Copy !req
1376. Just a really good evening,
nice buzz.Copy !req
1377. And I really hope he
fucking makes it.Copy !req
1378. He's got a recipe for
success here,Copy !req
1379. and he'd be stupid to change it.Copy !req
1380. Really good.Copy !req
1381. Maggie's done.Copy !req