Ramsay's Kitchen Nightmares 4x4

1. - How many women does it take

2. to run a restaurant badly?

3. Three, and it's called Morgan's.

4. - He'd better watch out because we're gonna get him.

5. - I'm grappling with girl power

6. to save this restaurant.

7. You with us?

8. It's gonna be handbags at dawn with mum.

9. - Don't tell me to shut up,

10. Gordon. - Okay.

11. - Because I won't be spoken to like that, all right?

12. - And sibling rivalry is driving me demented.

13. - You tell these two to do my role.

14. - Okay. - And you can stick that,

15. Gordon. - Okay, there you go.

16. - I'm sorry I can't do that,

17. I'm not doing it. - Typical.

18. Liverpool, a city that's shedding its run-down reputation.

19. With rocketing house prices

20. and three billion pounds worth of investment,

21. it's rapidly becoming hip and trendy.

22. 18th-century Woolton Village

23. is one of the city's most affluent and exclusive suburbs.

24. This is a typical sort of footballers' wives hangout.

25. It must be a great catchment for ladies who lunch,

26. especially with all these amazing houses.

27. At Woolton's heart lies Morgan's.

28. Three years ago, Sandy Morgan was an antique dealer

29. before she changed her shop into a restaurant.

30. - The idea actually started,

31. we were actually having dinner one night,

32. and I just said, "Well, I used to cook for friends here,

33. "now turn it into a restaurant,"

34. and I thought great, why not?

35. - Sandy runs it with her two daughters,

36. Helen and Laura.

37. - We've pulled together, fought together,

38. we've laughed together, cried together,

39. every emotion you can ever imagine.

40. How we're all still talking to each other, I don't know.

41. - With no customers

42. and 100,000 pounds worth of debt,

43. the women will lose everything in six months.

44. - Sisters are definitely doing it for themselves. (laughing)

45. Maybe that's why we need a bit of testosterone from Gordon.

46. - Take care, thank you. - Sure.

47. - From the outside it looks very romantic,

48. a perfect high street local eatery.

49. Let's get some dinner.

50. - My name is Helen. - Helen, how are you, darling?

51. - Pleased to meet you. - Lovely to meet you.

52. - Likewise, and this is? - I'm Sandy.

53. - Sandy, pleased to meet you. - I'm the mummy.

54. - What a beautiful place. - Thank you.

55. - And this is?

56. - This is Laura. - Hiya, I'm Laura.

57. - Laura, how are you, darling? - Hello, I'm fine.

58. - This is nice. - Gordon, welcome.

59. - It's beautiful. - Do you like it?

60. - Do these girls serve here as well?

61. - Everything, all good all-rounders,

62. Gordon. - Every single male

63. in Liverpool should be in here today.

64. (women laugh) How many's booked?

65. - There's a table of two at half six.

66. - It's weird, I mean, we're in September,

67. it's a sort of Indian summer's evening out there.

68. - Yeah. - And you've got two booked.

69. - Yes, that's it, it needs a lot of tweaking. (laughs)

70. A lot of tweaking. - Who's running the business?

71. - We all do. - The three of us,

72. three of us taking responsibility for maybe one job.

73. - Three managers, sounds like too many chiefs to me.

74. I'd better eat, yes?

75. (women laughing) May I have the pleasure?

76. Right.

77. Beautiful little smart restaurant,

78. very romantic, and everything's slightly weird.

79. Apricots in a cream mashed potato with Lincolnshire sausage.

80. Vanilla and whisky sauce served with a fillet of beef.

81. This isn't the sort of menu that ladies who lunch want.

82. Even I don't know what kind of menu this is.

83. - The food is French-English a la carte.

84. - We sort of bring in a Thai influence, you know, Spanish.

85. - It's English a la carte really.

86. - On one plate sometimes you can get

87. two or three different nationalities.

88. - Phil is Morgan's cocky

89. but inexperienced head chef.

90. - You've got to be confident

91. in your own ability, haven't you?

92. Otherwise there's no use being a chef.

93. - I need one soup, one prawns, one sausage,

94. one beef, pink, and one portion of veg, please.

95. - Greedy bastard, isn't he?

96. Two starters, two mains. (Emma laughs)

97. - Thank you.

98. Lovely, pan-fried prawns.

99. Smoked paprika.

100. They're absolutely solid, I mean really solid.

101. No thought, orange segments, lemon segments in there,

102. and prawns that are just bullets, hard disgusting bullets.

103. - Here's your Cumberland sausage.

104. - Cumberland sausage, thank you.

105. - Enjoy your meal. - Thank you.

106. This dish is big enough for a dinosaur.

107. It's like something out of "Jurassic Park."

108. Fucking hell. (laughs)

109. Sausage en T-Rex, fucking hell.

110. A cherry tomato with a mashed potato

111. laced with fucking apricots.

112. That is pretty dismal.

113. This huge dish of overpriced stodge should be extinct.

114. No wonder the locals aren't coming here.

115. No one's gonna sit down and even attempt to eat

116. substantial mountains of food

117. that doesn't make sense like that, nowhere near it.

118. - Sticky toffee pudding with a butterscotch sauce

119. and vanilla ice cream.

120. - Junior sous chef Emma is Phil's long-suffering sidekick.

121. Her star turn is sticky toffee pudding, but Phil hates it.

122. - Babe, you know my feelings on this fucking—

123. - I know you don't like it but—

124. - Day one, I've always said it should not be on our menu.

125. - Trial and error.

126. - He'll turn around and go, "What is that, what is that?"

127. And he'll be told it's the Morgan's

128. classic sticky toffee pudding. (cheers mockingly)

129. - Mm, smells nice, fucking hell.

130. Mm.

131. It's the first time this evening I'm glad to be here.

132. This is nice, light, not too sticky.

133. The person who made that dish

134. doesn't put fucking apricot and mashed potato together,

135. and vanilla and whisky.

136. - Is the verdict in yet?

137. - (laughs) Fucking hell.

138. - Got to care, haven't you, what he thinks.

139. I do anyway.

140. - Hello everyone, here's Gordon.

141. - Hello. - He's come to just meet you.

142. - Emma, how are you? - Nice to meet you, I'm fine.

143. - Good to see you and you're the?

144. - Chef de partie, desserts and starters.

145. - And this is?

146. - Phil, head chef. - Phil.

147. Chef de cuisine. - Yeah, well.

148. Beg to differ, well, yeah, yeah, no, yeah.

149. - Okay, anyway, it started off good.

150. I arrived and I thought it was actually

151. quite a stunning, intimate little place.

152. Then the food arrived.

153. Solid rock hard prawns. - Oh, the prawns.

154. - You dig deeper and you come across the mashed potato

155. that's got laced with fucking apricots,

156. - Tomato. - tomatoes,

157. and a redcurrant jus. - Jus.

158. - It's a, it's a, it's a— - Red wine.

159. - It's a red wine syrup. - Red wine syrup.

160. - What the fuck were you thinking about

161. putting apricots inside mashed potatoes?

162. - Do you know what, right, I actually took the recipe

163. from the "Good Food" magazine.

164. - The "Good Food" magazine? - Yeah.

165. - That's a bullshit answer.

166. What were you thinking about putting it together?

167. - Well, why not, it's different?

168. - You've got every right to be slightly fucked off about it,

169. 'cause I would be if I cooked that shit.

170. And here we are in the current situation on our arse,

171. and the chef over there wants to fucking laugh about it.

172. - What the fuck do you want me to do about it?

173. You're standing there fucking just mouthing me off.

174. Do you know what I mean? - Fuck that.

175. You've just shown me over the last three minutes

176. your attitude stinks. - It doesn't at all.

177. - And you can't take criticism.

178. And if you're gonna— - I can take criticism,

179. it's just ways and means of going about it

180. and putting criticism across.

181. It's the way you speak, you speak arrogantly.

182. - How would you like to be spoken to?

183. - Just like a normal person,

184. like anyone would speak to anyone.

185. - Uh-huh.

186. Now let's go the other way, shall we?

187. Please be so kind to remove the apricots

188. from the mashed potato.

189. - See, now you're being a fucking sarcastic—

190. - No, but I don't know how. - No, no.

191. - I mean, listen, we've got a problem here, yeah,

192. and there's a fucking issue with the food.

193. Now fucking Mr. Chipmunk in the fucking corner is pissed off

194. at the fact that I'm telling him something constructive.

195. - See— - If I can't get

196. over that hurdle, - No, there's no, there's no—

197. - I may as well fuck off back on the train now,

198. do you understand?

199. - You need a bit of tact. - Have a word with the chef,

200. yeah? - He needs a bit of tact.

201. - I mean, he's gonna fucking— - I tell you what,

202. excuse me, I'm standing here,

203. so, you know, - Sorry.

204. - if you want to talk to me, you talk to me.

205. - I'm talking to the owner. - Stop treating me

206. like I'm a fucking kid. - Fuck me.

207. - Did you like anything about the three courses?

208. - There was one saving grace, yeah, there was.

209. The sticky toffee pudding was fucking delicious.

210. - Oh, thank you, Gordon.

211. - I just wish I had it for my fucking starter.

212. - You're welcome. - Fuck's sake.

213. - That's the nitty gritty over with anyway,

214. isn't it? - Set it off,

215. I'd rather have the camera not be on me.

216. - Shit dinner, beautiful restaurant inside, great potential,

217. then trying to fucking tell the chef

218. some form of constructive criticism, he's got a problem,

219. not just with his food but with his fucking gob.

220. You've got every right to be slightly fucked off about it.

221. 'Cause I would be if I cooked that shit.

222. Morgan's restaurant is an all-women-run business.

223. Trouble is it's not being run very well.

224. And the chef over there wants to fucking laugh about it.

225. - What do you want me to do about it?

226. You're standing there fucking just mouthing me off.

227. - It's serving mountains of expensive stodge.

228. But there's a much bigger problem.

229. The women can't decide who's in charge,

230. a recipe for disaster.

231. (women chattering faintly) - Can you just try

232. and sort it out for me, please?

233. - It's a struggle sometimes and, you know,

234. we kick off and we scream at each other and stuff.

235. Do you know what's wrong with her?

236. - It just is a nightmare, and I've resigned so many times.

237. - Sandy claims to be running Morgan's,

238. but I wonder how good a manager she really is.

239. I've decided to look at her accounts and find out.

240. - Come on. - All right.

241. How long have you been here?

242. - About two years. - Nice.

243. So where's the office?

244. - Sort of here.

245. - That's the office there? - Yeah.

246. - God, how do you manage? - I don't, it's difficult.

247. We need something bigger, definitely.

248. - Bloody hell.

249. - It's hell 'cause I can't lay anything out.

250. - Look at it all jammed in there like that.

251. - I know, I know.

252. - Sandy's accounts books are completely haywire.

253. Where is your target?

254. - I need to do that.

255. - Yeah but— - No, I—

256. - Those are just till—

257. - No, no, I've got that written down.

258. I have got that written down.

259. - Where's that?

260. - Well, I can't put my hands on it right now, but—

261. - Can't put your hands on it right now.

262. What have you got out of it in three years?

263. - Money, financially? - Yeah.

264. - Well, we haven't, (laughs) I haven't.

265. - How much have you lost in three years?

266. - I don't know.

267. - Running a restaurant is a full-time job,

268. not an occasional hobby.

269. If Sandy can't even organise the books,

270. it's little wonder she's hired a chef

271. whose mouth is bigger than his talent.

272. - Right, Chef?

273. - Morning. - Morning.

274. - How are you? - Not too bad, you?

275. - Yeah, very well, thank you. - Have a nice kip?

276. - Yeah, slightly concerned but a good sleep.

277. Yourself? - No, not a good kip at all.

278. - Damn, why? - 'Cause of last night.

279. - Uh-huh.

280. - But that was last night, this is today.

281. - That's a good attitude. - Today's another day.

282. We live and learn. - How long you been cooking?

283. Phil's got more confidence than ability.

284. He's never had any formal training.

285. But Sandy makes his job tougher

286. because she won't pay him for preparation time.

287. - The menu, right, it's just basically been thrown together.

288. I'm not allowed to come in at nine in the morning.

289. - What do you mean you're not allowed to?

290. - Well, Sandy doesn't want us to come in

291. at nine o'clock in the morning, I get in at—

292. - So how do you get ready for service?

293. - I come in at four o'clock,

294. and it's a case of throwing it together.

295. - Even I can't get fucking ready

296. from four o'clock in the afternoon.

297. Now it's starting to make sense

298. why you're fucking so defensive, totally understand.

299. It's not entirely your fucking fault.

300. What I want to do is fucking work together on it.

301. - No, sound, I look forward to it.

302. - Do you still wanna punch me?

303. - No, I'll save that till next week.

304. - Okay, good. (gentle music)

305. It's two hours before Saturday service,

306. Morgan's only busy night of the week.

307. With no preparation done, the kitchen's in chaos.

308. There's not even enough food.

309. Labels and just odds and sods thrown in here.

310. What the fuck is that?

311. Fucking dog shit.

312. So what do you need now for service?

313. 'Cause the place looks sparse.

314. If there's 30 people coming

315. for dinner tonight— - Yeah, no,

316. it's freaking me out a bit. - Um—

317. - It's freaking me out as well.

318. - Carrots, broccoli, beans, bread, prawns.

319. - And is this normal this time of the afternoon

320. for you to go off to the shops like that?

321. Yeah. - Yeah, yeah.

322. - So you don't actually get the stuff back then

323. for at least another hour.

324. - Sometimes I don't get it till six o'clock.

325. - When the customers are walking through the door?

326. Fuck me.

327. Unbelievable.

328. The head chef should order supplies,

329. but Sandy's been buying from a supermarket

330. because she doesn't want to pay Phil to do it for her.

331. Before we get any further,

332. what I wanted to say to both of you

333. is the fucking supermarket is not good enough.

334. - No, it's not. - If this restaurant's got

335. any chance of fucking surviving, yeah—

336. - The cost of fucking—

337. - If we had a dinner party at home,

338. we wouldn't be sat here at fucking four o'clock

339. looking for a fucking list,

340. let alone running a fucking restaurant.

341. Beans, okay, French beans, vegetables.

342. - Okay, I think beans, beans, beans.

343. - Ooh, sorry. - Oh God no, no beans,

344. hold on, round the next one.

345. Runner beans, they're good. - Show me.

346. No, no, they're sliced, they're pre-packed, fucking hell.

347. How are you, mate?

348. - Sorry. - Fucking hell.

349. - This way.

350. Do you want raw ones, Gordon?

351. - What did we get yesterday?

352. - I think it was raw, yeah. - Yeah, are you sure?

353. - How many would you like?

354. - Oh, couple of,

355. well, kilo, no, not, a few pounds.

356. All of those and some more if you have them.

357. Have you got some more than what's out?

358. - This is ridiculous, you know that?

359. Sandy's panic-buying fillet steak,

360. but she should have had it delivered

361. from a cheaper wholesaler.

362. Sandy, it's fucking five past five,

363. where's the fillet steak?

364. - Well, it's here somewhere.

365. No, sirloin, sirloin.

366. They must know we're coming. - No.

367. That's never happened before that there's not been fillet.

368. - Rump steak, rump steak, no.

369. How much is that please?

370. - 53.89. - 53.89.

371. If we had to buy this produce on last night's takings,

372. we'll be 30 quid fucking short.

373. I've got a fucking headache, let's go.

374. Thank you, bye-bye. - Thank you, bye.

375. - It's seven o'clock, and the restaurant is filling up.

376. Morgan's is a stunning, beautiful fucking restaurant.

377. Unfortunately the food is shit.

378. The chef's way inexperienced, he's self-taught,

379. and he's cooking with fucking expensive ingredients

380. bought from the local supermarket.

381. And Sandy is just another prime example

382. of an individual that's opened a restaurant

383. without having a clue how to run one.

384. Tonight I'm gonna be watching Phil closely.

385. - Chef, one beef, one chicken, more well to medium please.

386. - Phil's menu is poorly designed,

387. but can he actually cook?

388. Just watch your cooking, yeah, standards now, yeah.

389. - Yeah. - Are you happy with that?

390. - No. - No, no, nor am I.

391. You're a chef, hey, not a fucking coalman.

392. - No, I know. - No, no.

393. Phil's just plain careless, and I won't put up with it.

394. Watch that chicken, it's burning again.

395. That parts on fire. - Have we got any basil?

396. - Fucking hell.

397. Kitchen's started to act like fucking slobs

398. and happy to cook charcoal and then send it.

399. That's not good, fucking ridiculous.

400. - I tell you what, he's fucking sharp.

401. - That's how he's got where he is, isn't it?

402. - His eyes are fucking everywhere.

403. - A customer has sent back a creme brulee.

404. It's like fucking baby vomit.

405. Do you know why it goes like that?

406. - I think, um— - Quick.

407. - Whisked too far? - No, no, no no,

408. under the grill far too long.

409. Don't eat that unless you're prepared to die.

410. Phil's biggest problem is that he just doesn't concentrate.

411. He's simply out of his depth, making silly mistakes.

412. - I just feel as if I'm just not in control at all

413. of my own fucking, my own job, it's shit.

414. - Dotty Sandy's supposed to be

415. in charge of this mess.

416. Sandy what are you doing?

417. - I'm just helping him out a bit,

418. get rid of some of these plates.

419. He's got a lot on tonight and we've got no dishwasher,

420. so I thought I'd give him a bit of a lift.

421. - You're helping out by washing up plates.

422. - Yeah, well, you know.

423. - Sandy's interfering everywhere,

424. doing everyone else's job and achieving nothing.

425. Sandy, two seconds darling.

426. Are you lost?

427. Are you wondering what to do?

428. - I'm trying to do a little bit of everything,

429. really, to keep it all going.

430. - Okay, do I know that, you are.

431. What is your role tonight, what exactly are you doing?

432. - Well, I've been waiting on,

433. behind the bar. - Waiting on?

434. Waiting on what?

435. - Tables. - Tables, okay.

436. Now you're doing— - Serving the wine.

437. - Have you seen the size of that fucker?

438. He's more than capable of washing and drying

439. his own fucking plates— - Well, I'm not gonna,

440. I'm not gonna do it all night.

441. - Welcome to the fucking lunatic asylum.

442. Sandy's so busy doing the dishes

443. that she forgot a customer's order for gravy.

444. - I have to say sorry.

445. - He's been waiting 15 minutes and complains to Helen.

446. So they've cleared three main courses from that table,

447. and one guy's sat there with his sausage,

448. yeah, looking for some fucking sauce.

449. Why is no one being straight with you

450. and telling you what they need?

451. What do they want?

452. - Excuse me, it's just gravy, Phil—

453. - Start making it, start making it, yeah.

454. - He's waiting there,

455. food's going cold while he's waiting there.

456. - They've cleared the fucking plates.

457. They've cleared three plates.

458. - But it's only for one.

459. It is only for one guy, and he's quite happy to wait.

460. - You've got to stop kidding yourself.

461. He's not quite happy to wait.

462. - No, of course he's not. - His guests

463. have cleared their main courses.

464. - Yeah.

465. - It's like a fucking kindergarten in here, you know that?

466. A fucking— - Isn't this catering life,

467. though, Gordon? - No, is it,

468. fuck catering life, nothing like it, no.

469. This is shambolic, it's not catering at all, fuck me.

470. How long for the gravy, Phil?

471. - At least five minutes, Chef. - At least five minutes.

472. Fuck me, catering my fucking arse.

473. - I asked for, yeah, some kind of sauce or a gravy,

474. which came, took a while to come, to be fair,

475. 15 minutes, thereabouts, and I paid 15 quid.

476. - At last I understand what I'm facing.

477. The chef's slipshod concentration

478. is producing terrible food.

479. But he was hired by Sandy and she's the real problem,

480. an amateur restaurateur messing in a business

481. she knows nothing about.

482. It's depressing to watch a restaurant sink this low.

483. Helen, that's the saddest main course

484. I've ever seen in my entire life.

485. 39 years of age and seeing that.

486. Don't take it personally.

487. I want to know if anyone is gonna take responsibility

488. for tonight's catastrophe.

489. What did you experience out there tonight?

490. - In general a lot of people were quite happy out there,

491. to be honest with you, you know,

492. I've had no complaints all night.

493. - What fascinates me about you

494. is you're either totally fucking oblivious

495. to what's going on in your own establishment,

496. or you're fucking living a nightmare inside your mind.

497. You cannot see what's going on?

498. - I can see what's going on, Gordon, I'm not stupid.

499. I'm not stupid, I can see what's going on.

500. But I can't deal with all these things on my own.

501. I've been trying to keep this afloat for three years

502. by doing a little bit of everything.

503. - Well, thank you. - Okay.

504. - And Helen. - It was diabolical.

505. The whole thing is just a sham.

506. - Thank you, and do you know what,

507. you're the most fucking honest person

508. in here, you know that?

509. And the more honest you're gonna be, okay,

510. the more chance this place has got of fucking survival.

511. Goodnight. - Goodnight, thanks Gordon.

512. - 50% of British restaurants

513. close down within three years,

514. often because their naive owners

515. know nothing about the business.

516. Sandy and her daughters can't decide who's in charge.

517. There's sibling rivalry simmering away.

518. Helen and Laura are both desperate

519. to control the restaurant,

520. but from what I've seen, only one sister stands out.

521. - There's certain issues with family,

522. and my sister wants to do it, and I wanna do it,

523. but at the moment we're sharing it between each other.

524. And I think what we need is a kick up the backside,

525. and we all need to realise that, you know, this is it,

526. and we need to pull together. - One person

527. to control it, yeah.

528. Are you capable of running this place, you personally?

529. - Yeah, I am capable of running it.

530. I think I'm the practical one in the family.

531. I'm a bit more grounded than the other two. (laughs)

532. They're fantastic but very similar and a bit airy-fairy.

533. - We are in the shit, are we not?

534. - Yeah, definitely.

535. - That's the reason why I need to open things up.

536. - Yeah. - Everything come out,

537. identify the issues and start tackling them.

538. - To save the restaurant,

539. there's got to be a radical management shakeup,

540. so today I'm gonna be cruel to be kind.

541. All I saw last night was just individuals

542. running around like headless chickens, acting like children.

543. Hence the reason why we're in a fucking playground.

544. Right, what's your role?

545. - General manager, front of house.

546. - Bollocks, no chance, no chance.

547. And this is serious now.

548. You, sadly, whether you like it or not, okay,

549. are not capable of becoming a general manager

550. in that establishment.

551. We've got far too many chiefs—

552. - Yeah, I agree with you there.

553. - And insufficient Indians, now—

554. - You need to delegate to other people

555. and tell them what to do. - She can't do it.

556. - No.

557. - She goes and washes up for 15 minutes

558. to make sure the kitchen porter's there next week,

559. and she goes and talks— - She needs to delegate jobs,

560. though, I agree with you,

561. to make sure that - And that is the

562. - what she's doing is— - restaurant manager's job.

563. Your job, yeah— - Front of house,

564. that's where I want to be.

565. - You're the host.

566. Meeting and greeting and sitting people down.

567. Yes? - Yeah, happy with that.

568. Your position is the assistant manager.

569. - Who's the manager then?

570. - Don't get defensive, can I just do one at a time?

571. - Yes. - Yeah.

572. No one's leading unless they've got

573. defined roles— - Excuse me,

574. I'm sorry to interrupt you there, Gordon.

575. - Yeah, go on.

576. - I was away last night, and if I had of been there,

577. things maybe would have been

578. slightly different. - Yeah, okay.

579. - But the whole shoulders of the restaurant

580. weight on, you know, you coming in,

581. you wouldn't have changed anything last night

582. because it was just dire.

583. - It was shambolic, sweetheart,

584. and it was best in your interest not to be there last night.

585. Excuse me.

586. One thing you've got is balls, you know that?

587. I like the way that you fucking blatantly know

588. what the problems are,

589. but you've got to get it off your chest, you know that.

590. And what are you scared about being the manager?

591. Confrontation?

592. - No, it's not so much that.

593. It's actually being given sole responsibility,

594. 'cause at the moment, and my sister's

595. just walked off there 'cause she's obviously

596. upset about— - Yeah, are you gonna,

597. Laura, are you gonna come in or?

598. (Laura speaks faintly) Yeah?

599. Thank you.

600. - Maybe you can prove yourself, you know, with time.

601. - This is not a discussion

602. to separate you two or to argue

603. amongst you two, okay. - Of course it isn't, I know.

604. - But unfortunately one, two, three

605. are doing all the same job—

606. - I'm sorry, you've got it completely wrong.

607. - Let me just finish what I'm trying to say,

608. and once we've all defined our roles,

609. then we can put it into the pot.

610. - Fine, okay, yeah. - Yeah?

611. And clearly you're upset. - Yeah, I am.

612. - Clearly you're upset,

613. and that is a stinky attitude.

614. And how can you walk away

615. like a child? - 'Cause I'm the one

616. who's run the business on my own

617. when these two were on holiday together.

618. You tell these two to do my role,

619. and you can stick that, Gordon.

620. - Okay, there you go. - I'm sorry, I apologise,

621. I'm not doing this. - Typical, typical.

622. We decide, typical. - No, she's worked

623. so hard, Gordon, you don't know—

624. - Sit down, sit down. - All he's trying to do

625. is define roles for people. - I know,

626. but you haven't been here.

627. - Are you running away? - Laura.

628. (Laura yelling faintly) - Come over, come over.

629. - No, 'cause you don't know

630. my role, what about the— - Laura,

631. grow up. - No.

632. - Calm down. - I can't do that.

633. - What about the big sister here?

634. You're not even listening.

635. - She's fantastic, but when she runs out I have to

636. pick the shit up. - I don't run out.

637. - Calm down.

638. - I'm always back in the morning.

639. - Calm down.

640. - Laura it's completely stupid walking off.

641. - Let her walk off, let her walk off.

642. - What's your role? (gentle music)

643. - General manager, front of house.

644. - Bollocks, no chance.

645. Morgan's restaurant was being run like a ladies lunch club,

646. until I made Helen general manager.

647. One thing you've got is balls, you know that.

648. Her sister Laura didn't like it one bit.

649. - You tell these two to do my role,

650. and you can stick that Gordon,

651. - Okay, there you go. I'm sorry, I apologise,

652. I'm not doing this. - Typical.

653. Well, that's tough.

654. They either change or go bankrupt.

655. Morgan's can only survive by attracting local people.

656. Before I redesign the menu,

657. I have to find out what they really want.

658. What do you look for when you go out to your local eatery?

659. - Something quick, tasty, simple.

660. - Have you heard of Morgan's? - Yeah.

661. - And, feedback?

662. - Not too good, I'm afraid. (woman in blue laughs)

663. - What would you look for in your local restaurant?

664. - To be treated nice by the staff,

665. and to be treated as an individual.

666. - Good, and how much would you expect to pay for dinner?

667. What would you be happy with?

668. - I don't pay, my boyfriend will pay.

669. - Morgan's menu belongs

670. in a bad expensive gastro pub.

671. My plan is to modernise it with fresh ingredients

672. and lower the prices.

673. We've stripped it back to basics

674. and honed in on good, local, honest produce

675. and kept it very, very simple.

676. Something light and vibrant, a salmon for instance,

677. poached in a really nice autumnal broth.

678. It doesn't get any better than that.

679. We're gonna buy one item here,

680. something simple, something local.

681. Morgan's middle-class neighbourhood is full of foodies.

682. They love fresh, tasty ingredients

683. served up in healthy, attractive dishes.

684. Incredibly, Sandy and Phil haven't realised this,

685. even though there's a great organic market

686. on their doorstep.

687. - I'm Sandy. - Here is Sandy.

688. - Nice to meet you. - Slightly dotty.

689. Guess where she gets her meat from?

690. - I hope it's not a supermarket.

691. - It is a supermarket, yeah, that's right.

692. However, that's stopped now.

693. We're gonna look for some lamb steak,

694. something simple, something local,

695. and something not too expensive.

696. - Okay.

697. - This is excellent locally-produced lamb.

698. It just gives a little bit of excitement from the waitresses

699. to sort of, A, this is local organic lamb,

700. B, we got it from the farmers market

701. this morning in our street,

702. and it just starts to make it feel

703. a little bit more fucking romantic.

704. Thank you. - Okay.

705. - How much is that please? - The girls will be excited

706. about that. - Would be 53.06.

707. We don't do Tesco Club points, so call it 50 quid for cash.

708. - Okay, lamb steaks, yes? - Yes.

709. - Little bit of rosemary, little bit of garlic.

710. Phil's a self-taught chef who knows very little,

711. so I'll have to start from scratch with him.

712. What you've got to do is just remember

713. you're stepping up to the challenge, huh, big time.

714. This lamb steak is my first dish

715. designed for Morgan's traditional menu.

716. Get some colour on there, not quite.

717. We'll serve it for Sunday lunch tomorrow.

718. And then finally gravy,

719. lamb sauce over the top.

720. Now, if anyone complains paying 12.50 for a lamb steak,

721. it's clean, it's local, it's fresh.

722. That for me oozes value for money.

723. - It's just about going back to basics.

724. Really simple dish, tasty, easy to do.

725. He just wants me to succeed, like.

726. - Sunday isn't a day of rest in the restaurant business.

727. There's lots of money to be made.

728. Incredibly, Morgan's was closed on Sundays,

729. but to test my new team and my new menu,

730. I've decided to open for lunch.

731. It's Helen's day off,

732. so sensitive assistant manager Laura is in charge.

733. Laura?

734. Or supposed to be.

735. Where in the fuck is everyone?

736. Today was her big chance to impress me.

737. She says she's got a business degree.

738. Laura?

739. So who's running it today?

740. - None of the managers are in, none of our

741. so-called assistants. - I'm not sure

742. whether Laura is in today.

743. - So who's leading it today?

744. Who's running the fucking restaurant today?

745. - Basically Laura on her own probably.

746. - Will she be in?

747. - It's a fucking joke.

748. What's worse is Laura's responsibility

749. to sort out the reservations.

750. Where's the table plan for today?

751. - Laura must have it.

752. - We're just the chefs.

753. - My host Sandy hasn't turned up either.

754. The fucking plot thickens.

755. - She was having pains in her chest last night, so, yeah.

756. - This place needs a person to come in in the morning,

757. open up, and fucking inspire everyone, check on the kitchen,

758. work with the kitchen, table plan, and give some oomph.

759. But it's like a freak house here, you know that?

760. It's 12:45 and Laura's still not here.

761. - You've reached Laura's phone.

762. If you'd like to leave a message I'll call you back.

763. - Hi Laura, good afternoon it's Gordon,

764. I'm in the restaurant.

765. I can't believe I'm chasing the management

766. to come into work in their own restaurant

767. on such a crucial day.

768. I've been told Sandy's at home resting.

769. Sandy? (dog barks)

770. Sandy?

771. But she won't even answer.

772. Oh, fucking hell.

773. Sunday, bloody Sunday.

774. If you're not prepared to face up

775. to the responsibilities of running a fucking business,

776. then why open it in the first place?

777. Pathetic, fucking pathetic.

778. Morning. - Morning.

779. - Laura finally turns up but no apology.

780. (sighs) One o'clock.

781. To cap it all she can't even find her own table plan.

782. - Has anybody seen the page out the book?

783. - No.

784. - Her first customers are due in 20 minutes.

785. Two hours ago we were in the same, you know, situation.

786. That's why I said we were looking for it.

787. - Oh, I'm sorry, Gordon.

788. - Now she's just being rude.

789. Laura?

790. Laura, come here a minute, come here a minute.

791. Come here a minute.

792. - Is this because things ran quite smoothly last night,

793. so it's like a ploy to sort of mess things up?

794. - I'll run the fucking show if you don't show me

795. some form of fucking business study degree

796. that you've been fucking harping on that you've got.

797. - I'm sorry, I just can't.

798. - Well, stop being so fucking stupid.

799. Now you're blaming me for the fucking reservation book?

800. Two hours ago when you were in bed,

801. we were in here looking for the fucking thing, it's gone.

802. Can we move on and try to get

803. some form or shape in this restaurant?

804. Isn't that the most sensible thing to do?

805. But let me just tell you,

806. what I've witnessed in the last three hours here,

807. hello, you can shake your head and run off again,

808. this time I don't give a fuck.

809. But don't dare blame me for this chaotic mess.

810. - You don't have to be so rude.

811. - Laura, come here a minute.

812. - Right, I'm just gonna go. - Oh, not again, not again.

813. Not again, bollocks, unbelievable.

814. Hi, Helen.

815. I'm desperate for a real manager.

816. I'm just concerned, Helen, you know that.

817. I'm just like, fucking staff have gone.

818. The two are in the kitchen.

819. Okay, thank you, bye-bye, bye.

820. (gentle music) - Helen's on her way in,

821. but I have to run it until she gets here.

822. - Emma, as soon as you've served the starters,

823. come round and jump on the main courses, yeah?

824. How are you, welcome, good to see you.

825. How many, my darling? - We're 12 in.

826. - Now we're up against it.

827. A birthday party for 12 have turned up unannounced.

828. Clear your space, clear your area,

829. so you've got a nice clean, yeah, area

830. to think and fucking work in, yeah?

831. Welcome good to see you.

832. Been a bit of a manic morning

833. for a Sunday. - Thank you.

834. - Just face the music and dance.

835. - At least someone's happy.

836. - For what we're about to receive,

837. may the great architect of the universe

838. make us truly thankful,

839. amen. - Amen.

840. - With Phil in the kitchen,

841. they might well need the Almighty's help.

842. I hope to God he remembers what I've taught him.

843. Er, vegetable soup?

844. Now I'm reduced to waiting on tables.

845. It's how I started out.

846. The birthday man himself, thank you.

847. You're allowed a second portion.

848. And the third vegetable soup?

849. - Oh, I knew there would be something.

850. - What's wrong, talk to me?

851. - I forgot to put the sauce on.

852. - Come on, come on, think, concentrate,

853. concentrate, come on.

854. What I need in here is for you to stay on top it,

855. you know that, yeah?

856. Yeah. - Yeah?

857. Before you start sending out a main course,

858. in your mind have a little rehearsal.

859. Lamb, cabbage, potato, carrot, sauce, just run it through,

860. and the more you test your mind, you can't forget.

861. The cavalry has arrived at last, Helen.

862. Am I happy to see you.

863. What I'm more pissed with anything

864. is just that the most amazing fucking potential lunch,

865. fully booked, waiting list for lunch, and fucking, you know,

866. a golden opportunity going down the drain, yeah?

867. However, you're here, yeah, stabilise the ship.

868. - Thank you for all your help this morning, then.

869. - Come on, Phil, don't forget what's in the oven.

870. - No, no, I know,

871. I know, I know. - Yeah, and start organising

872. how you're gonna start dressing nine main courses with Emma.

873. - Emma? - Yes, Chef.

874. - Just another, please, we need more plates.

875. - Phil's concentration deserts him,

876. and he's making charcoal again.

877. Oh dear, look at that.

878. At least one chef here has high standards.

879. Phil's sous chef Emma turns out to be a dark horse.

880. She's quick, diligent and passionate.

881. Her talents go beyond sticky toffee pudding.

882. Phil can't cope without her.

883. - It's like home cooking, isn't it?

884. It's like this has really kicked everything into touch now.

885. It's beautiful. (diners chatting and laughing)

886. - It means the world to me to see it busy on a Sunday,

887. 'cause it just wasn't,

888. and that's why I'm here now, so that things go well,

889. and we take a lot of money,

890. and they'll be all back next Sunday.

891. - I was right to put Helen in charge.

892. We've just about got away with it.

893. But with Sandy ignoring me and Laura's strops,

894. it's not good enough.

895. You've got to understand I'm feeling sick.

896. I arrived here this morning and it was pandemonium.

897. So whilst I totally respect you weren't feeling well,

898. I could still do with your support.

899. - You have my support.

900. - We're drawing the line today and we're moving forward.

901. It's not a lifestyle, it's a business,

902. and we're gonna treat it like a business.

903. I want you to let your chef do his job.

904. And if he doesn't do that job, get rid of him.

905. - What about my— - Really sorry,

906. but if you don't fucking act and cook

907. and run this place like a head chef,

908. then don't expect to be here.

909. I've been really struggling with

910. how to re-launch this shambolic restaurant,

911. but I've had an idea,

912. to invite some local celebrities and create a stir.

913. Around here, it's littered with WAGs, actresses and actors.

914. Hollyoaks is filmed round the corner,

915. and it's a perfect opportunity to get

916. some really good publicity for the restaurant.

917. So it's the neighbourhood,

918. and the minute anyone spots anyone famous in there,

919. they all wanna descend upon it, so that creates a buzz.

920. It's a race against time for Phil.

921. He's got to master some classic and healthy recipes

922. to lure those ladies who lunch.

923. Taste and tell me what that needs.

924. - Salt. - Salt, yeah, good.

925. Emma's the best thing in the kitchen.

926. With her helping Phil, we may succeed with the relaunch.

927. You are the second chef.

928. There's no reason why not you can't run this place

929. down the line on his day off, you know.

930. - Well, that's my intention. - You're more than capable.

931. I really mean that.

932. And if you can be that passionate

933. about a sticky toffee pudding,

934. fuck knows what you're gonna be like

935. when you're let loose on fucking meat or fish, huh?

936. For the relaunch, I've thought of a new role for Sandy

937. to stop her meddling.

938. Why don't we, for the first time ever,

939. in between courses start auctioning off some of these items?

940. - Oh, wow, I'm very impressed with that.

941. - Yeah?

942. Selling antiques is what she's good at,

943. and there's plenty around to keep her occupied.

944. Just in between courses, yeah? - It's a really,

945. seriously good idea. - We can start moving

946. some of this stuff. - Yeah.

947. The great thing is of all,

948. he's actually defined everyone's role, and that's it now.

949. We're all gonna stick to it,

950. and life should be a lot better.

951. - We're fully booked for the relaunch today,

952. and I'm nervous.

953. I've staked my reputation on Morgan's.

954. Key to my strategy is Phil's ability to cook my new menu.

955. But I'm still not convinced about him.

956. Right, chicken in, skin side down first, olive oil.

957. Why not butter?

958. - Butter, butter will burn on the pan, like.

959. - Yeah, mm-hmm.

960. He has to concentrate on getting the basics right.

961. If you can just slow down for me,

962. and fucking think a little bit harder,

963. we're fucking 90% of the way there, you know that?

964. - Yeah. - Yeah, do not get distracted.

965. Excellent.

966. Morning. - Morning.

967. - How are you? - Fine thanks, Gordon.

968. - You can come through, come through.

969. - What? - Come through.

970. - Oh right, let me put these down.

971. - Just going through two or three dishes.

972. Chicken with lentils, and then poached salmon

973. in an autumn broth,

974. and nice crispy skin.

975. - Mm, tasty, very tasty.

976. - You have got to realise the potential here.

977. - Okay. - 48 booked for tonight.

978. Normal restaurants are struggling to get fucking five in.

979. (gentle music) It's time for a pep talk,

980. and my ragtag team needs some help,

981. even from sensitive flowers.

982. Laura has finished sulking and has decided to lend a hand.

983. - Laura, welcome back. - Thank you.

984. - Concerned about assistant manager, manager,

985. or just concerned about running the place?

986. - Just concerned that the place is running smoothly.

987. - Good.

988. - I still expected him to roar, but for now,

989. I'm quite happy, I'm quite stable.

990. He unsettles me. (laughs)

991. - Fucking big night tonight, yeah?

992. Could be something quite major, don't fuck it.

993. When the shit hits the fan, we stay united.

994. We've all got our jobs to do with no interference.

995. No interference.

996. - I'm very happy, I'm very happy

997. (laughing) to take a back seat.

998. - The celebrities have taken the bait.

999. First in are Hollyoaks stars

1000. Sarah Dunn and Jennifer Biddall.

1001. - Hey.

1002. - The footballers' wives have come too,

1003. including Louise Owen, Michael's wife.

1004. And next in is Sheree Murphy.

1005. Where WAGs hang out, others will surely follow.

1006. My strategy has paid off. (diners chatting)

1007. Good to see you.

1008. Hungry? - Starving.

1009. - Yes, gonna eat desert as well?

1010. - Yes. - Yeah?

1011. There's no skinny minnies here, are there?

1012. We've got proper foodies.

1013. - Okay, who doesn't need to be behind the bar?

1014. There's no one on the floor,

1015. there's five people behind the bar.

1016. - Helen's cracking the whip

1017. and keeping Sandy and the waitresses in line.

1018. The new menu's going down well.

1019. - Can I get the roast chicken breast, please?

1020. - Table seven, one risotto, three chicken.

1021. - But Phil has a problem.

1022. - Laura, an order's been taken,

1023. you took it on table six,

1024. and there's no check in the kitchen

1025. and nothing on the top there.

1026. - An order has gone missing.

1027. and the customers are waiting.

1028. - They've been waiting 20 minutes.

1029. Can you go and sort it out, please.

1030. - Did you get a table six in?

1031. - No. - No, come on guys.

1032. - It was the smoked haddock.

1033. And smoked salmon for me, and chicken and lamb.

1034. - Starters out straight away, please, Em, yeah?

1035. It's not your fault, yeah, one haddock, one salmon,

1036. one chicken, one lamb, please, Phil, yeah.

1037. - No problem.

1038. - Try and push that table forward.

1039. - Yeah. - Fucking hell,

1040. a night like tonight, d'you know what I mean?

1041. Thank fuck the kitchen's solid, that's all I'm saying.

1042. (sighs) Oh God, two risottos, yes?

1043. - Yes. - Good man.

1044. Don't drop, yeah? - No.

1045. - Will Phil keep his concentration

1046. and cook my menu well enough

1047. to impress Woolton's glitterati?

1048. - This is doing my fucking nut in.

1049. It's very hard to keep fucking concentration.

1050. - Despite the cock up,

1051. everyone seems happy. (diners laughing)

1052. I just hope the customers want to bid for Sandy's antiques.

1053. - Sandy may be clueless about running restaurants,

1054. but when it comes to selling antiques, she's a natural.

1055. - Mr. Ramsay, what are you gonna start us off at?

1056. 20 pounds, right, somebody will help you, 20 pounds.

1057. (diners laughing) 20 pounds we're bid, 20.

1058. - I was gonna say a fiver. - 30 here.

1059. (diners laughing) Any advance on 40?

1060. - 50 pounds. - 50 pounds is bid.

1061. - One risotto, three chicken. (jaunty music)

1062. - 70 over there, 80, 90.

1063. 100 pounds, that's your bid,

1064. thank you. (gavel bangs)

1065. - Dirty chef's a happy chef.

1066. - Like a pig in shit.

1067. Let's go, we got table 10.

1068. - 45, thank you, we're selling at 45 pounds now.

1069. - I'll get it, I'll get it. - Ooh, 50 just in time.

1070. - Ooh. (diners laughing)

1071. - 50 pounds, 50.

1072. - The local celebrities are flashing their cash,

1073. but what do they think of the food?

1074. - It's very nice. (laughs)

1075. - It's delicious, actually, 'cause it's a bit crispy

1076. but it's also very tender as well.

1077. It's lovely, really, really nice, I'm really impressed.

1078. - I'd definitely come back again.

1079. - It's been somewhere that I've never actually come along to

1080. 'cause I've heard good and bad things about it,

1081. but yeah, I'd definitely come back.

1082. - Phil's cooked his heart out

1083. and not burnt a thing.

1084. - I feel more in control. (laughing)

1085. As he says that,

1086. he's just fucking knocked the salt over, fucking hell.

1087. (Emma laughs) What a twat.

1088. - Emma's played a vital role too.

1089. - I just think it's gone well today.

1090. It's been a pleasure to work today, actually.

1091. - Selling at 65 pounds. (gavel slams)

1092. - Morgan's is transformed.

1093. Just a week ago it was in chaos under dotty Sandy,

1094. serving up tasteless stodge from a supermarket.

1095. (gavel slams) - 140 pounds,

1096. thank you very much indeed.

1097. - Right, good, huh?

1098. - That's what I do, it's like—

1099. - Well, you're in your element, for God's sake,

1100. I've never seen you so fucking happy.

1101. (Sandy laughs) How much have you taken

1102. fucking selling antiques, what did we sell?

1103. - Five or 600 pounds. - Five or 600 pounds.

1104. - Fantastic. - Sorry, in 15 minutes?

1105. - Yeah. - That's fucking good news.

1106. Fucking hell. (both laugh)

1107. Tonight you found your role.

1108. Don't take that the wrong way,

1109. but that's what you're good at doing.

1110. - I agree with you.

1111. - And you have been the toughest nut

1112. I've ever attempted to crack, yeah?

1113. - Yeah. - Okay.

1114. Dining room, I just want you two to combine.

1115. No one's in competition with each other, you know,

1116. you both have an amazing fucking role, yeah?

1117. The kitchen, solid.

1118. I cannot tell you the difference from tonight

1119. in comparison to what went on seven days ago.

1120. It's extraordinary.

1121. And the minute you start changing it

1122. and reverting back to the old ways, you're fucked.

1123. I'm back in Liverpool.

1124. It's a month after I turned failing bistro Morgan's

1125. into a packed neighbourhood restaurant.

1126. But there's been a shocking development.

1127. Helen's told me that following a row, she's let someone go.

1128. I'm on the search for Phil.

1129. He's left Morgan's and he's set up camp here,

1130. so dying to get hold of him and find out

1131. what the fuck's going on really.

1132. Jesus, what the fuck are you doing here?

1133. How are you, mate? - Hi mate, great, how are you?

1134. - How are you? - Sound, I'm sound, sound.

1135. - Good to see you. - Feeling sound.

1136. - You're looking well. - I feel well.

1137. - What happened?

1138. - She said that she's had loads of complaints,

1139. so my services were not required no more.

1140. There's not a lot I can do about it now,

1141. so I've moved on and I aim to put my mark on here.

1142. - Without me there,

1143. Phil's concentration went again.

1144. But it's actually good news.

1145. Now as a sous chef, he'll train

1146. under an experienced head chef.

1147. - Just trying to stay focused, do what I'm supposed to do,

1148. listen, and concentrate more on my job.

1149. I just feel less stressed.

1150. Do you wanna take that, please?

1151. - It's for the best that Phil has left Morgan's,

1152. - Going with the scallops. - and I'm pleased for him.

1153. I'm off to the restaurant

1154. to find out the owner's side of the story.

1155. I'm worried about what's happened to my menu

1156. and just who's cooking it.

1157. Slightly nervous because it was a month ago,

1158. fucking hard work,

1159. and I came across an owner that was totally clueless

1160. when it came to running a business.

1161. Ladies.

1162. - Hello. - Hello, Gordon.

1163. - How are you, darling, well? - Fine, thank you.

1164. - Good to see you.

1165. Are you well? - Hello, yeah.

1166. - Nice to see you. - How are you?

1167. - Got that colour back on your cheeks again.

1168. How are you darling? - Welcome back to the family.

1169. Lovely to see you. - You've been

1170. in the hairdresser? - Oh yes, of course.

1171. - You're looking immaculate as ever.

1172. - Thank you very much,

1173. that's lovely. - Ah,

1174. so who's in the kitchen?

1175. Emma's still here, I hope? - Emma's now—

1176. - Emma's been— - Emma is now our head chef.

1177. - Is she? - Emma has been, yes.

1178. - That's fantastic news.

1179. My biggest worry about Phil

1180. was the level of his concentration.

1181. - We had to let him go.

1182. - We thought that, you know, where we wanna be,

1183. and Emma was the next step,

1184. and she's been there for us and dedicated, and 100%

1185. we've had from her, so. - Yeah.

1186. - Hello.

1187. So Emma, the dark horse of the kitchen,

1188. has been rewarded for all her hard work.

1189. Have you taken the reins?

1190. - Yeah, I've tried to.

1191. - Good for you, - I'm getting more confident.

1192. I remember you saying to me,

1193. "Come out of your corner, you're like a little mouse."

1194. yeah, - Yeah.

1195. - Everyone said to me,

1196. "Oh, Emma's got very authoritative in the kitchen."

1197. - I'm pleased, I'm so pleased.

1198. That means the whole place is being run by females.

1199. - By females.

1200. - Which is working fucking well.

1201. Well, I'm dying to eat, I can't believe

1202. how quiet this is. - Can't wait to feed you.

1203. - The beef looks fantastic out there with the celeriac mash.

1204. - The braised beef, yeah.

1205. - And braised with apricots?

1206. - Definitely not.

1207. - It's lovely, that sauce, now.

1208. Head chefs are predominantly male,

1209. and it's just good that I'm having a go,

1210. and someone's given me the chance to have a go.

1211. I think it's up to me to prove myself now.

1212. - So last week we took just under 4,000 pound.

1213. - Yeah.

1214. - Helen's computerised the accounts,

1215. a big contrast to Sandy's chaos.

1216. The week before I came here, you barely hit 1,500 pound.

1217. - We were losing, then we broke even,

1218. and now we're in profit,

1219. and we have done for three weeks, we've been in profit.

1220. - You seem a lot more confident than you did a month ago

1221. in terms of your role defined. - Yeah.

1222. Well, people have sort of had confidence in me,

1223. which is, you know, the first thing about,

1224. you can portray what you wanna do and put your foot down,

1225. and people don't listen to you.

1226. But once you've been given a defined role

1227. and people start believing in you,

1228. then it actually gives you power and wings

1229. to wanna fly and do what you're doing.

1230. - It's great to see the restaurant full.

1231. And Emma is so tuned into the menu

1232. that she's even added a dish of her own, braised beef.

1233. Thank you.

1234. Lovely, thank you.

1235. Look how tender that beef is.

1236. This is falling apart,

1237. almost like it's melting on your fork.

1238. Mm, wow.

1239. That's delicious. (laughs)

1240. Fucking hell.

1241. It's so upsetting, you know that,

1242. in comparison to the dinner I had last time I was here,

1243. you just cannot compare.

1244. This is delicious.

1245. Food was delicious. - Great.

1246. - Great. - Really good.

1247. Absolutely spot on.

1248. - I wanted to impress you.

1249. - Yeah, you certainly did that.

1250. Don't stop, yeah. - We won't.

1251. - Goodnight. - Goodnight.

1252. - Ladies. - Thank you.

1253. - Not a man in sight, fuck me. (all laughing)

1254. - Not a man in sight is just the way we like it.

1255. Thank you. - Not a man in sight,

1256. just the way we like it. (relaxed music)

1257. - Would you like to come through?

1258. - The ladies of Morgan's

1259. are now making money against all the odds.

1260. Girl power has saved this restaurant.

1261. - Would you like to see the wine list?

1262. - I'm happy Morgan's is now running

1263. as a neighbourhood restaurant.

1264. Helen's in control of the business.

1265. Emma clearly knows what the fuck

1266. she's doing in the kitchen,

1267. and she seems so much more confident.

1268. Happy customers, happy staff, and the food was delicious.

1269. Thank God for that.

1270. Morgan's has got it right.

1271. Thank fuck for that.