1. - I'm wrestling with a
titanic restaurant
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2. sinking into a
financial black hole.
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3. Right now The Granary is the
biggest shit-hole in Hampstead.
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4. The clueless owner's an
entrepreneur, not a
restaurateur.
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5. - This is how I run my fucking
restaurant, it's not true.
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6. - That's why you're in the
shit you fucking fat idiot.
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7. - No it's not!
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8. - There's a
couple of young offenders
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9. in the kitchen.
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10. - Witness intimidation, assault.
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11. - And the Head Chef
is more like a parole officer
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12. who just can't cope.
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13. - I really can't be
bothered with them.
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14. I don't like this and I
don't want to do it, mate.
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15. - Why did he walk out?
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16. - Why are you asking me?
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17. We're in rural Hampshire
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18. where I've just bought a really
nice, tiny country cottage,
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19. and from a chef's point of view,
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20. here you have some of
the most amazing produce
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21. anywhere in Britain so
I'm really looking forward
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22. to a nice, laid-back
British country lunch.
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23. I'm heading for The Granary.
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24. A huge 200 seater restaurant
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25. owned by businessman and
property
entrepreneur Nigel Nedew.
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26. He thinks his glam,
upmarket eatery
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27. should be earning him a fortune.
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28. - To my mind we've invested
in all the right things.
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29. It's a beautiful place.
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30. The quality of the food is
good, we've got great chefs.
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31. No, I'm at a bit of a loss,
to be honest,
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32. to understand why the
place isn't busier.
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33. - Nigel's
dream project is failing
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34. and it's an all too
familiar tale in my trade.
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35. Running a successful business
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36. doesn't mean you can
run a restaurant.
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37. - I've found myself in
the thick of it really
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38. and just basically doing
the best I can.
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39. We do feel vulnerable, I mean,
it's like who do you turn to?
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40. You can only keep digging
deeper and deeper yourself,
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41. but, you know, I suppose it was,
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42. well, that's why we
turned to Gordon.
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43. - Here we are.
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44. Despite haemorrhaging
four grand a week,
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45. Nigel likes the finer
things in life
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46. and he's offered to
show me the area.
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47. Are you a good pilot?
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48. - I'm not bad, I'm not bad.
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49. - Fuck me.
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50. - Can I just tell you
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51. about the area where
we are here?
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52. - Uh huh.
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53. - Gordon, this is a very
nice, very affluent area.
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54. - There seems to be
so many swimming pools here.
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55. Nigel convinced himself the
wealthy Hampshire locals
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56. would flock to a flash,
exclusive dining club.
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57. So he opened one in 2003
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58. and it cost up to two
grand to join.
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59. For the first night
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60. Nigel invited celebrity
guests like Jordan.
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61. - We thought we'd cracked it,
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62. the launch was so
incredibly well attended
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63. and everyone was so excited
by what was happening,
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64. the feedback was, wow, this
is the most amazing place,
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65. we're all going to be
coming here,
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66. and then none of them did.
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67. - When Nigel's
playboy project went bust
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68. he dropped the joining fee,
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69. reopened as The Granary,
but it was too late,
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70. it's local reputation was
shot to pieces.
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71. - Just down here to the
left here, Gordon,
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72. this is the restaurant.
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73. - Okay.
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74. - The, the kind
of cream building there
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75. with the nice lawn,
that's The Granary.
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76. - Yeah, it looks absolutely
beautiful from here.
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77. My god, it's so big.
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78. Just describe the style
of the restaurant, Nige.
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79. - We call it, sort of
modern British.
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80. - Nigel recruited
local boy Martin White
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81. to create his vision of
a modern British menu.
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82. So I'm expecting some
updated British classics
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83. using home-grown produce
from this Head Chef.
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84. - I especially love British food
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85. and I don't think there's
enough of it around these days,
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86. Toad in the Hole, Steak and
Kidney Pudding, Cornish Pasties.
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87. - But Martin's
got a hidden past,
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88. he served six months for
drug offences,
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89. and cooking was his salvation.
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90. - Went back into training
literally in the prison kitchens
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91. and there was some really
good, chef prison officers
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92. who took me under their
wing and, you know,
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93. I just kept out of trouble,
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94. and when I got out, you know,
I went straight back to work.
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95. - Because of his past,
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96. Martin wants to help
other teenage tearaways.
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97. He has two on his cookery
apprentice scheme.
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98. Cocky Pete is 18 and
is known to the police.
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99. - I've done a few naughty things
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100. and I got in trouble
with the law
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101. and now I've obviously
found my godsend
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102. which happens to be cooking,
which I'm very proud of doing
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103. and I enjoy it a lot
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104. and I'm with a good team
here at The Granary.
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105. - His partner
in crime is mouthy Paul,
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106. nickname Chav.
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107. He's 19 And been arrested more
times than he can remember.
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108. - Job definitely saved me,
it felt like,
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109. yes, this is, this is
fucking brilliant isn't it,
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110. I'm actually doing
this for myself.
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111. - They're great lads, they
do, you know, they work hard,
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112. they're really keen to learn
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113. and Martin's brought
them on fantastically.
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114. My biggest worry
probably is that
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115. unless things get a lot better
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116. I wouldn't be able to
keep 'em on anyway.
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117. - Nigel can only afford
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118. to stay open another six months
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119. because he's already
invested two million quid.
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120. Despite knowing nothing
about private members clubs,
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121. Nigel spent a fortune
turning The Granary
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122. into a swanky dining venue.
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123. Fucking hell.
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124. - We were aiming for sort
of Monty's or Soho House.
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125. - What is
that on there?
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126. - Leather.
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127. - Leather walls?
- Yeah.
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128. - Bloody hell.
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129. You were aiming for Monty,
that's the private club?
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130. - The sort of feel, yeah.
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131. - Rich and sumptuous and?
- Yeah.
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132. - God.
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133. - This is the Coach House
dining and function room.
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134. - I have to say, I know
I've only been here
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135. three or four minutes,
it's fucking stiff, no?
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136. - Do you think it's too stiff?
- It feels stuffy.
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137. - Nigel's got a thin skin and
doesn't take criticism well.
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138. - We're proud of what
we've done here.
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139. We get nothing but compliments
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140. about the interior of
the building
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141. and the decor and everything,
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142. and he's just come in and
rubbished the whole place,
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143. not a thing here he likes.
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144. - Nigel's joining me for lunch
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145. to discuss his
so-called British menu.
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146. It's packed with 60 dishes
from around the world.
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147. Do you get involved with
the food at all?
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148. - Yeah, I discuss
it obviously with Martin.
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149. - Incredibly, Nigel's fiercely
proud of this silly menu.
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150. So I'm gonna be brutally
honest with him.
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151. I'm going to have
the shark steak
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152. topped with tomato salsa
and mozzarella.
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153. - Okay.
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154. - Must be a bit of a Hampshire
thing going on there.
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155. Shark steak.
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156. My starter appears to
be from Africa.
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157. And this is Moroccan Chicken?
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158. Wrapped in filo paste, and
what's modern British in that?
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159. - What is modern
British on that?
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160. Nothing.
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161. - It's a bit spicy
though isn't it?
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162. - Well, it's Moroccan.
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163. - You seem
upset, what's the matter?
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164. You seem uptight?
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165. - I'm just waiting for
you to slate the meal
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166. like you've slated
everything else
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167. since you've come in the place.
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168. - Oh, dear, this is Nigel's idea
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169. of a modern British classic,
cheesy shark.
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170. What was the chef smoking
when he came up with that one?
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171. - Have you tried it?
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172. - Well, that is fucking ghastly.
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173. - There's a surprise.
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174. - Now, don't go all
defensive, I don't like it.
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175. How's your lamb?
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176. - Beautiful.
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177. - Honestly, really, do you
think the food is good?
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178. - Yeah, of course I do.
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179. - You're playing with
me aren't you?
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180. - No, I think you're
taking the piss Gordon,
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181. that's what's happening.
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182. - Sorry, shark and mozzarella.
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183. - Sorry.
- Is disgusting.
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184. - Let me go through your menu,
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185. let's see what you put together.
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186. It's easy to take the piss
out of other people's stuff.
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187. - We're going through
my menu now?
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188. The shark's half a
centimetre thick.
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189. It's cooked and then gratinated,
so it's cooked twice.
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190. It arrived with a plate
full of water
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191. so the fish was overcooked
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192. before it even got
anywhere near my mouth.
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193. So why are you trying
to be smart?
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194. If I said to you it
tasted shit, accept it.
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195. Not a great start.
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196. I want to try Nigel's
favourite, fillet of beef.
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197. - This is cooked by Peter.
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198. As you know what a great
experience it is
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199. at just 18 years old
to be cooking
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200. for one of the best chefs
in the, in the world.
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201. - Maybe we should ask Nigel
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202. what I'm gonna think
about it before we go.
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203. - I know what you're
going to think about it
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204. before you even try.
- Thank you.
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205. - How did you
find your steak?
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206. - It looked like someone
was sick on my plate.
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207. - There you
go, that's what I mean.
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208. - And apart from that the
steak was cooked nicely.
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209. - Well, at least I could
say this, you know,
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210. it can only get better
from here, can't it?
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211. - Uh, Christ, yeah, definitely.
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212. Nigel's kidding himself
the food is great
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213. and clearly doesn't
want my advice.
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214. I just hope the Head Chef
isn't as pompous as his boss.
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215. How are you, good to see you,
and this is?
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216. - Paul.
- Paul, nice to see you.
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217. - Hello, Peter.
- Peter.
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218. I had lunch with Nigel.
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219. Sadly, very disappointing.
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220. - In which way?
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221. - I just found it old-fashioned,
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222. very boring and when
you say modern British.
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223. - Yeah?
- Where was the beef from?
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224. - Where's the beef from, It's,
no, it's not British, no.
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225. - The steak was
cooked nicely.
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226. Pink, it didn't need all
the gunk around there.
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227. - Okay, and was the shark
cooked okay for you?
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228. - Oh, it was watery
and overcooked.
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229. - You thought it
was overcooked?
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230. - Where is it actually from?
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231. - Well, it'd be south sea,
Indian Ocean I believe.
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232. - And you buy it, guys,
do you want to listen or?
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233. - Yeah, we are listening.
- Show some respect.
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234. - Are you just gonna stand
around and piss your pants.
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235. I'm trying to have a
chat but it's.
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236. - Sorry, sorry, Gordon, speak,
show some fucking respect,
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237. all right?
- Sorry.
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238. - Sorry, Gordon, carry on.
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239. - Can't stand up or?
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240. What I'm trying to get
through is modern British.
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241. It's hard to identify anything
substantially modern British.
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242. So I'm here to help.
- Okay.
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243. - This man hasn't
understood that yet.
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244. I didn't enjoy my lunch, it
doesn't need to be that fancy.
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245. - It's probably
over the top, yeah.
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246. - And it is on the verge
of being pretentious,
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247. too much style and
insufficient flavour.
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248. The Granary, it's an
amazing location,
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249. but everything about it
is fucking wrong.
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250. The teenage asbos, they're
so full of themselves
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251. it's fucking embarrassing.
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252. The decor's flash and
pretentious,
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253. and the food, well, it can't
be any more further away
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254. from modern British.
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255. No wonder the fucking
locals aren't coming.
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256. Entrepreneur turned restaurateur
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257. Nigel Nedew's massive restaurant
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258. is in deep financial trouble.
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259. His Head Chef Martin
runs an apprentice scheme
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260. for out of control
teenage tearaways.
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261. The Granary has a
capacity for 200,
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262. but on a busy night they're
serving an average of 40 people.
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263. It's unsustainable.
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264. To survive we've got to
fill this place.
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265. Now, before I do
anything I need to see
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266. if they can cope when it's busy,
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267. so tonight I've got 90
locals coming in for dinner
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268. and I want to see how
they all handle pressure.
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269. - Yeah, no, it was, done 60
last night Mark, was it 60?
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270. 61, just me and Pete over here?
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271. - And the place is capable
of doing, what, 200?
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272. - Yeah, I think we can
do that quite easily.
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273. Especially with the
garden as well,
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274. no reason why we
couldn't do more.
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275. - How many
hours a week are you on?
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276. - This week's probably
about 60 to 65.
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277. - Good, healthy.
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278. - Could call it that.
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279. - Well, the harder you work
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280. the more fucking trouble
you stay out of, surely?
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281. - Yeah, so it's all good really.
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282. - I need to
know how Head Chef
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283. come probation officer,
Martin, and his lads
Copy !req
284. cope with lots of diners.
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285. - Two Moroccan Chicken, one
soup, one Parma ham ricotta.
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286. - Martin's
fiddly foreign dishes
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287. take ages to get out
of the kitchen.
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288. - Worcester sauce.
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289. - A prawn and sweet n'
sour.
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290. - We're only 30
minutes into the service
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291. and some of the food is
being sent back cold.
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292. - All right, Pete, so
we've got to do this again.
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293. Service please.
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294. - The restaurant
is filling up,
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295. but Martin is struggling
to keep up with the orders.
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296. - Right, I need one Brie
and one crevette starter,
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297. that's table 14, they
haven't had their starters,
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298. table 14, Brie and crevettes.
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299. - We've been here
since five, still waiting—
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300. - Yeah, is that
gonna be done, what's going on?
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301. - Service has got off
to a really bad start,
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302. customers are complaining,
there's one table there
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303. that have been waiting
for two hours.
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304. Food's been served twice
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305. and they are really
seriously pissed off.
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306. Nigel can't afford a
restaurant manager
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307. and runs the front of
house himself.
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308. His lack of experience is
causing chaos.
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309. - Boys, have
you got 22 on there.
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310. - I was wondering if
there was any chance
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311. we might get our starters?
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312. - Yeah, sorry, we're
having a meltdown in there.
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313. - It's not good fish, no,
it's a mullet,
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314. they've crossed it out,
it's a mullet.
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315. This has got to be the
worst day of my entire life
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316. to be honest.
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317. - What did you do to help
this gentleman?
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318. - We've taken his meals
off the bill.
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319. - Been here
three hours and we got,
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320. what is the time now,
I don't know?
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321. - Quarter to eight.
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322. - Yeah, we
got here at five o'clock.
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323. - Right.
- Joke, isn't it?
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324. - Martin said
he could cope with 200.
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325. But I've proved he
can't even cope
Copy !req
326. with half of that tonight.
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327. - It's never happened before
and I'm not happy about it.
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328. It's really been stitched up
tonight, I'm not doing this.
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329. Nige, I'm not doing
any more mate.
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330. - Well, who's
stitching who here?
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331. You can pull it back together,
can't you?
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332. - I really can't be bothered,
Gordon.
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333. I don't like this and I
don't want to do it, mate.
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334. I didn't want to do it
in the first place Nige.
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335. I'm out of it.
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336. - Martin, let's get this done.
- No, I'm going.
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337. - Let's get this done,
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338. We've got a lot of people
in there, mate.
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339. - I'm not doing
it, mate, this is bollocks.
Copy !req
340. - What's going on?
Copy !req
341. Neither Martin nor Nigel
Copy !req
342. accept responsibility for the
mess and want a scapegoat.
Copy !req
343. Unsurprisingly, Nigel
sees an opportunity
Copy !req
344. to get his own back.
Copy !req
345. - Really been
stitched up tonight.
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346. - I know we've
been stitched up.
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347. - I'm not happy about it.
- Oh come on, that's dreadful.
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348. - We've never had
Copy !req
349. a fucking night light this,
Gordon, I swear to god.
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350. - Lads, let's talk.
- I've got four.
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351. - Have we ever had
a night like this before?
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352. - Why are you shouting,
why are you shouting?
Copy !req
353. - Why have you done this to us?
Copy !req
354. - Why have I what?
Copy !req
355. - Why did you do this
to us tonight?
Copy !req
356. We've never had a
night like this,
Copy !req
357. never since we've been open.
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358. - Don't be so
ridiculous will you.
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359. Shit food, fucking red
mullet frozen from Thailand.
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360. The fact that we're
not performing,
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361. the servers are all
over the place,
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362. the customers are
fucking complaining.
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363. - Why did they
book 90 people
Copy !req
364. without giving us any notice.
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365. - There's still 50 you
haven't even fucking served,
Copy !req
366. so what are you
blaming me for this?
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367. - Still, there's
50 haven't been served.
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368. We haven't even had a chance.
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369. - Go and count now how
many's on the service.
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370. Go and count and come back.
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371. - We didn't
get a chance.
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372. - You're a weak man
'cause you just pick on—
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373. - Oh, fuck off Gordon,
don't call me a weak man.
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374. - You're a weak man.
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375. - Who the fuck
do you think you are?
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376. - Why don't you open your eyes,
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377. get your head out of your arse
Copy !req
378. and try to look at your
business objectively.
Copy !req
379. - How long on
the crevettes?
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380. - They clearly can't cook
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381. the existing menu,
they're struggling.
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382. There's nearly 60 customers
still on the board,
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383. they've barely cooked 25,
30 main courses,
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384. and all of a sudden I'm to
blame because they're busy
Copy !req
385. and they're not handling it.
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386. Thankfully Martin sees sense
and he's back in the kitchen.
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387. You can get this back together.
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388. - Yeah, we'll do it,
we'll do it.
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389. - They may have come at
the fucking same time,
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390. but Jesus Christ.
Copy !req
391. Come on.
Copy !req
392. - No, no, we'll do it mate,
no worry.
Copy !req
393. Just had a funny five
minutes there,
Copy !req
394. I felt like I was
letting myself down,
Copy !req
395. letting the team down, and
then if I was to walk out
Copy !req
396. I'd be letting them down
even more, and myself,
Copy !req
397. and I wouldn't live with myself
if I'd have done that, so.
Copy !req
398. - Not the sort of night
I'd like to repeat,
Copy !req
399. to be honest with you, it's
really quite devastating
Copy !req
400. to have to go round to
every single customer
Copy !req
401. in the place and apologise.
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402. I don't know,
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403. I know what he's doing
Copy !req
404. and I realise the reason
for why he did it tonight,
Copy !req
405. you know, he need to see
what would happen
Copy !req
406. if we were pushed past
breaking point I think.
Copy !req
407. - Well, let's just confirm
something shall we,
Copy !req
408. everybody, yeah?
Copy !req
409. You're fucked, yeah?
Copy !req
410. One thing we should never
do is fucking give up,
Copy !req
411. no matter how fucking
hard it gets out there
Copy !req
412. we never give up.
Copy !req
413. 'Cause if we give up the
customer suffers.
Copy !req
414. And let's be honest, this
business is in trouble
Copy !req
415. and if this doesn't work
Copy !req
416. they're all out of a
fucking job.
Copy !req
417. That's a big responsibility,
you know that?
Copy !req
418. - I do, yeah.
- Yeah, huge.
Copy !req
419. And we'll get it right, okay?
- Okay.
Copy !req
420. - The Granary doesn't attract
enough locals to survive.
Copy !req
421. Before I can work out a
solution I need to know why.
Copy !req
422. Have you been to The Granary?
Copy !req
423. - I have.
Copy !req
424. - And can you tell me
a little bit about it?
Copy !req
425. - It's a nice setting,
rubbish service.
Copy !req
426. - Yeah, it used to be a club
for private members only
Copy !req
427. but that didn't really
last that long.
Copy !req
428. - So it has a bad
reputation locally.
Copy !req
429. - Well, nobody ever goes there,
Copy !req
430. so I think if it was any good
Copy !req
431. all the people in the
village would go there.
Copy !req
432. - It's the things that I
heard about it
Copy !req
433. just sounded a bit out of
my league to be honest.
Copy !req
434. A bit too expensive, I'm afraid.
Copy !req
435. - Private before wasn't it?
Copy !req
436. - Yeah, and a little
bit off-putting.
Copy !req
437. - Yeah.
- Yeah.
Copy !req
438. - It's nice to go
into a restaurant
Copy !req
439. and try different
bits and pieces,
Copy !req
440. but I think they sort of
went a bit over the mark,
Copy !req
441. like with the shark and, and
things like that, you know.
Copy !req
442. People do want to try
different things
Copy !req
443. but I don't think that
works really.
Copy !req
444. - It's clear, Nigel's
silly pretensions of grandeur
Copy !req
445. have alienated the locals.
Copy !req
446. Exclusive clubs won't
work round here.
Copy !req
447. When you've a reputation
this bad the only thing to do
Copy !req
448. is create a delicious,
traditional menu
Copy !req
449. the locals can't resist.
Copy !req
450. Hampshire's awash with
independent farmers
Copy !req
451. producing fantastic
British staples
Copy !req
452. so I'm going to use that
fantastic produce
Copy !req
453. to help turn The Granary around.
Copy !req
454. Now, I've got to come
up with a menu
Copy !req
455. that Martin can cope with
Copy !req
456. that will seriously
appeal to the locals,
Copy !req
457. it's as simple as that.
Copy !req
458. This morning I'm taking the
lads to a local vegetable farm
Copy !req
459. to get them passionate about
using fresh ingredients.
Copy !req
460. This is vital if I'm ever
going to turn them into chefs.
Copy !req
461. Beetroot, yeah?
Copy !req
462. Okay, so, perfect size
we're looking for
Copy !req
463. is just above, yeah, a golfball.
Copy !req
464. This lot have only ever seen
their veg wrapped in clingfilm.
Copy !req
465. Come on Paul, put some
welly in there.
Copy !req
466. Pete, have you got anything yet?
Copy !req
467. - No. (laughs)
Copy !req
468. - No, oh, you're such
a, you're such a wimp, uh?
Copy !req
469. Instead of nicking cars
you're nicking carrots.
Copy !req
470. These reprobates are
going to learn how to cook
Copy !req
471. with the very stuff they're
pulling out of the ground.
Copy !req
472. Martin, excited?
Copy !req
473. - Superb, yeah,
brilliant.
Copy !req
474. - Amazing, a completely
different
take on vegetables, yeah?
Copy !req
475. I was also a bit of a
teenage tearaway
Copy !req
476. and crashed a car
whilst uninsured.
Copy !req
477. Cooking was my salvation then,
Copy !req
478. so I want to encourage
these lads in their careers.
Copy !req
479. I've got something in
common with you guys,
Copy !req
480. I started off in a very similar
position to both of you,
Copy !req
481. and you can stay focused.
Copy !req
482. And, like I said, my worry
is you stepping off that line
Copy !req
483. and fucking it up.
Copy !req
484. At the time when you got into
trouble what did you turn to?
Copy !req
485. - I suppose cooking,
Copy !req
486. I never wanted to be a
footballer
when I was a little kid.
Copy !req
487. Like, my mum and dad have
always got me enthusiastic
Copy !req
488. about food and trying new
things and that.
Copy !req
489. - Yeah, watching you both work,
Copy !req
490. the potential was phenomenal.
Copy !req
491. You don't have to be chippy
and you've got to stay excited
Copy !req
492. and Martin keeps you guys
on the straight and narrow?
Copy !req
493. - Yeah, he makes us know
Copy !req
494. that we can make
something of ourselves.
Copy !req
495. - Martin and his boys didn't
cope with 90 last night.
Copy !req
496. I'm going to show them tonight
Copy !req
497. how they can easily
serve that number.
Copy !req
498. It's a great British classic.
Copy !req
499. Roast Pork.
Copy !req
500. Each table gets its own joint
Copy !req
501. along with out
freshly picked veg.
Copy !req
502. This could really pull
in the locals
Copy !req
503. and ease the pressure
in the kitchen.
Copy !req
504. With the large tables
in for dinner tonight
Copy !req
505. I want to try
something different.
Copy !req
506. Loin of pork, shoulder
of pork, belly of pork,
Copy !req
507. gratin dauphinoise, and we
just cook for the table.
Copy !req
508. Where's the pork from?
Copy !req
509. - Hope it's British.
Copy !req
510. - Yeah, fucking down the road,
yeah, that's right, Romsey.
Copy !req
511. There's 90 in again tonight,
Copy !req
512. but service should be
easier is everyone
Copy !req
513. as helping themselves.
Copy !req
514. And I'm letting the lads
loose on the public.
Copy !req
515. - Go in there my big, brave boy.
Copy !req
516. - Gloucester Old Spot.
- Gloucester Old Spot Pork.
Copy !req
517. - Reared in Hampshire.
- Reared in Hampshire.
Copy !req
518. - You just went silent there.You
just went silent there.
Copy !req
519. In here, a mouth bigger than
the fucking Isle of Wight.
Copy !req
520. Out there, yeah, you
just go silent.
Copy !req
521. You weren't nervous out
there were you?
Copy !req
522. - No, I was, shitting myself
would be the correct terms.
Copy !req
523. - There's 1,700
quid in the till
Copy !req
524. and even touchy Nigel has
to admit I've got it right.
Copy !req
525. - Gordon's taken some of the
heat off us with his specials,
Copy !req
526. which has accounted for quite
a lot of the big tables.
Copy !req
527. - One good night won't
save The Granary,
Copy !req
528. only large numbers can do that.
Copy !req
529. I swear to god we've got a
fucking mountain to climb.
Copy !req
530. We are losing big time,
Copy !req
531. And tonight we're 82,
let's be honest,
Copy !req
532. if we pushed ourselves we
could have been a 150 tonight.
Copy !req
533. But there is a fucking
amazing bond in here, yeah,
Copy !req
534. and I was very fortunate enough
Copy !req
535. to work under Marco's
wing for three years,
Copy !req
536. and I went in there at 19 and
I got my fucking arse kicked.
Copy !req
537. And I went in there at the time
Copy !req
538. because things were going
slightly pear shaped at home,
Copy !req
539. so I lost myself, yeah?
Copy !req
540. If we're gonna do this
then fucking concentrate.
Copy !req
541. Everyone's got problems,
troubled past,
Copy !req
542. fucking shit to deal with,
Copy !req
543. but if you can let
your work shine
Copy !req
544. the shit takes care of itself.
Copy !req
545. The Granary's menu is changing.
Copy !req
546. But Nigel's inexperience
Copy !req
547. means front of house
service is dismal.
Copy !req
548. Today I've brought in
some birds for the lads.
Copy !req
549. I use their amazing eggs myself.
Copy !req
550. Yeah, underneath, yeah?
Copy !req
551. Underneath its breast,
that's it, nice.
Copy !req
552. Old Cotswold Legbars, they
are phenomenal,
Copy !req
553. okay, look after them.
Copy !req
554. You'll be surprised on the
amount of eggs they produce.
Copy !req
555. - They're fucking ugly
things though aren't they,
Copy !req
556. they are ugly?
Copy !req
557. - Right now these hens
are homeless.
Copy !req
558. This is a test to improve
Nigel's management skills.
Copy !req
559. He must build a hen house
Copy !req
560. by delegating work to
his waitresses.
Copy !req
561. - Nigel's going to give the
instructions, read them out.
Copy !req
562. Soon as it's together we
can release the chickens,
Copy !req
563. put them inside, yes?
Copy !req
564. I know entrepreneurs like
Nigel are strong individuals,
Copy !req
565. but to be a successful
front of house manager
Copy !req
566. you must be a team player.
Copy !req
567. - That's definitely up the
other way whatever happens.
Copy !req
568. Like that, that's it.
Copy !req
569. - They're roof panels.
Copy !req
570. - What are?
Copy !req
571. Those sides?
Copy !req
572. These are roof panels?
- Yep.
Copy !req
573. They're all waiting
for instruction
Copy !req
574. yet you're only
talking to yourself.
Copy !req
575. - I'm reading.
- Yeah, to them.
Copy !req
576. - No, I've got to
understand it first,
Copy !req
577. what am I gonna tell them
before I understand it?
Copy !req
578. - With his
prickly attitude
Copy !req
579. it's clear Nigel's no
team player.
Copy !req
580. - It's easy ain't it?
Copy !req
581. Fucking flat pack anchor, it
doesn't fucking fit does it?
Copy !req
582. - This is a worry ahead
of tonight's service
Copy !req
583. Just over 100 booked so if
that's how confident he is
Copy !req
584. at delegating a chicken
pen being put together,
Copy !req
585. what the fuck is he
going to be like
Copy !req
586. running the dining room?
Copy !req
587. I think Nigel's arrogance
Copy !req
588. means he can't take any
constructive criticism.
Copy !req
589. Nigel's management remains
a big headache,
Copy !req
590. but tonight's service is looming
Copy !req
591. and I have to teach the lads
a couple of British classics,
Copy !req
592. starting with
mushrooms on toast.
Copy !req
593. So we're sautéing the mushrooms.
Copy !req
594. Now, what are those chickens
producing out there,
Copy !req
595. what have we got?
Copy !req
596. - Eggs.
- Eggs.
Copy !req
597. - Excellent, beautiful eggs,
yeah?
Copy !req
598. So, on top of the mushrooms
Copy !req
599. we're going to have the most
amazing poached egg, yeah?
Copy !req
600. How long does it take to
softly poach an egg, Paul?
Copy !req
601. - Three minutes.
Copy !req
602. - Yeah, three, three and
a half minutes.
Copy !req
603. Just finish with a little
bit of mustard, yeah?
Copy !req
604. And go.
Copy !req
605. I think I've spotted
great potential in Pete.
Copy !req
606. I'm trusting him to cook the
locally sourced calves liver.
Copy !req
607. And just turn it over, good.
Copy !req
608. It's really important to cook
it quickly here, good, nice.
Copy !req
609. Liver on, yeah?
Copy !req
610. Bacon, little sprig
of watercress.
Copy !req
611. Liver and bacon.
Copy !req
612. All we've done is three
or four dishes
Copy !req
613. that are tasting naturally.
Copy !req
614. Really fucking focus
on that tonight, yeah?
Copy !req
615. That's a big ask
Copy !req
616. and a massive responsibility
on your shoulders, yeah?
Copy !req
617. And when the fucking shit
hits the fan I'm here,
Copy !req
618. but don't fucking lose it, okay?
Copy !req
619. - I won't lose it.
- Okay?
Copy !req
620. This is a crucial test of my
strategy to save The Granary.
Copy !req
621. Tonight we've got 100 booked,
including a party of 48
Copy !req
622. air traffic controllers
from the local airport.
Copy !req
623. - These professionals
know how to avert disaster.
Copy !req
624. I only hope I can do the same.
Copy !req
625. The kitchen's ready, but
Nigel and his waitresses
Copy !req
626. can't afford to screw
up in the restaurant.
Copy !req
627. I think the communication has
gotta be a lot better tonight.
Copy !req
628. The large party out there is 48,
Copy !req
629. don't bring them all in
together, make it work.
Copy !req
630. We need the tickets quickly,
okay?
Copy !req
631. - Okay.
- All right, yeah.
Copy !req
632. - Big test, let's go, good luck.
Copy !req
633. Nigel, what's the matter?
Copy !req
634. - Don't know, nothing
I'm aware of, honestly.
Copy !req
635. - No, but you were
flapping around
Copy !req
636. and looking like
you're fucking—
Copy !req
637. - No, I was just
getting the girls
Copy !req
638. organised into their teams.
Copy !req
639. - Okay, you've got a
young staff there
Copy !req
640. and they're not controlled.
Copy !req
641. Who's controlling them?
Copy !req
642. - Me.
- Good, do it.
Copy !req
643. - Right, okay.
- Let's go.
Copy !req
644. - So far very, very smooth,
very nice, very relaxed.
Copy !req
645. - Nigel, how are you?
Copy !req
646. Are the last tables
sitting down, the 50?
Copy !req
647. - I'd better go and check
with the girls.
Copy !req
648. - Okay, good,
it'd be nice to get
Copy !req
649. some of the orders in now, yeah?
Copy !req
650. Yeah, so they don't all
get swamped at once, yes?
Copy !req
651. - All right, mate, Pete, have
you got the full mushrooms on?
Copy !req
652. Yeah, lovely.
Copy !req
653. - The starters
Copy !req
654. for the air traffic
controllers are ready.
Copy !req
655. Service please.
Copy !req
656. Yeah, get going, yeah?
Copy !req
657. Unfortunately, the
waitress has taken
Copy !req
658. some food to the wrong table
and Nigel doesn't spot it.
Copy !req
659. - Two of us have got a starter
Copy !req
660. and nobody else has yet
got a starter
Copy !req
661. so where's the rest of
the food coming from?
Copy !req
662. Do we eat it now or do we not?
Copy !req
663. - Other customers are
sending their starters back.
Copy !req
664. - Touch that.
- 19.
Copy !req
665. - It's stone fucking cold.
Copy !req
666. Nigel's job is simply
to make sure
Copy !req
667. the waitresses do what
they're told.
Copy !req
668. - I'm now doing table 21, okay?
Copy !req
669. All you want to take
at this precise moment
Copy !req
670. is four mushrooms, okay?
Copy !req
671. That's 21.
Copy !req
672. - Martin
says explicitly
Copy !req
673. the mushroom dish is
for table 21,
Copy !req
674. but the waitress serves
it to the wrong table,
Copy !req
675. right under Nigel's nose.
Copy !req
676. - Anya, 21 he said.
Copy !req
677. - It went missing.
Copy !req
678. - Nigel knows a
table mistake has been made.
Copy !req
679. - This is not
what chef told you,
Copy !req
680. now take it to the
table he told you, yeah?
Copy !req
681. - But because
he's inexperienced,
Copy !req
682. Nigel doesn't make the waitress
Copy !req
683. take the dish to the
correct table,
Copy !req
684. making a fraught
situation even worse.
Copy !req
685. - Chef told you 21.
Copy !req
686. - The service is, either
the cooking or the service,
Copy !req
687. something is wrong, this
is absolutely appalling.
Copy !req
688. - Front of house has
really screwed us over.
Copy !req
689. - Yeah, it's been
screwed in that room.
Copy !req
690. It's been screwed in that room.
Copy !req
691. - Come on, you've got
to talk to me big boy.
Copy !req
692. - Yeah, okay, okay,
I'm going on 14.
Copy !req
693. - Thank you've got a team here
Copy !req
694. waiting for orders,
come on Mart.
Copy !req
695. - Right,
four forks going.
Copy !req
696. - Thank you,
don't go flat on me.
Copy !req
697. - Right, can I have straight
away, shush, everyone.
Copy !req
698. No, Sean five trout
straight away,
Copy !req
699. five trout from over there, go.
Copy !req
700. - Martin has
stepped up to the challenge,
Copy !req
701. but someone else hasn't.
Copy !req
702. - Okay, yeah, I need
breathing exercises I think.
Copy !req
703. - Just settle down, just relax.
Copy !req
704. - Do you want to sit
down for a minute?
Copy !req
705. - Yeah, can do.
Copy !req
706. - I'm not going back in there
Copy !req
707. till I've had a cigarette,
honestly, too stressed mate.
Copy !req
708. - It's a disaster,
Copy !req
709. Nigel's panicked and
lost control.
Copy !req
710. At least the new dishes
have gone down well.
Copy !req
711. - It's very nice.
Copy !req
712. It's taken forever to arrive,
Copy !req
713. it's completely all
over the place
Copy !req
714. but it's great food
now it's come.
Copy !req
715. In my eyes the buck stops
with the boss.
Copy !req
716. There's no way I'm going to
let Nigel get away with it,
Copy !req
717. he must accept responsibility.
Copy !req
718. That was unbelievable.
Copy !req
719. It was fucking embarrassing.
Copy !req
720. What went wrong?
Copy !req
721. Let me ask you first, you
own the place.
Copy !req
722. Truthfully now.
Copy !req
723. - I don't fucking know
Copy !req
724. is the honest answer to
what happened.
Copy !req
725. - You don't know?
Copy !req
726. - It was a, listen, two people
went to the wrong tables.
Copy !req
727. Now, I know for a
fact that Anya,
Copy !req
728. regardless of what
table she was told,
Copy !req
729. went and put it where she
fucking liked.
Copy !req
730. I don't know why she
did that but she did it.
Copy !req
731. That's all I know.
Copy !req
732. - Yeah, that's all you know.
Copy !req
733. I don't think you're capable
of fucking a running bath
Copy !req
734. Let alone a restaurant.
Copy !req
735. - Yeah?
Copy !req
736. - You're employing cheap
labour, no fucking training.
Copy !req
737. - Cheap labour?
Copy !req
738. - And you expect
them to get up to speed.
Copy !req
739. When was the last time
you trained a waitress?
Copy !req
740. - Enough.
Copy !req
741. I've got to go and look
after my customers.
Copy !req
742. This is nonsense, right?
Copy !req
743. I've told him what happened,
Copy !req
744. I've told him what
fucking happened.
Copy !req
745. - Talk to me.
Copy !req
746. - Why, 'cause you don't listen.
Copy !req
747. I'm in denial, I do
this all the time,
Copy !req
748. this is how I run my fucking
restaurant, it's not true.
Copy !req
749. - That's why you're in the
shit you fucking fat idiot.
Copy !req
750. - Don't call me fat, you're
a twat, do you know that?
Copy !req
751. - You stupid
jumped up idiot.
Copy !req
752. - You stupid fucking
silly little (bleep)
Copy !req
753. - This is how you run your
business is it?
Copy !req
754. - You're a
fucking nob, ah, fuck off.
Copy !req
755. - Are you gonna walk away now?
Copy !req
756. - Go and talk to my customers.
Copy !req
757. Go and talk to the fucking
regulars out there.
Copy !req
758. See if they've ever seen
a service like this?
Copy !req
759. - And what are
they gonna say to me?
Copy !req
760. - Go and ask a regular.
Copy !req
761. - You are the best host
in fucking Hampshire?
Copy !req
762. - Probably, some of them.
Copy !req
763. - Are you that fucking blind?
Copy !req
764. - I'm not saying that, that
there isn't massive improvements
Copy !req
765. that can't be made here,
Copy !req
766. but if you think that
this is the way I run it
Copy !req
767. and I can't run this,
you're wrong.
Copy !req
768. So fuck it, I've done my bit.
Copy !req
769. I don't need to talk
about this any more.
Copy !req
770. - Un-fucking-believable.
Copy !req
771. Last night Nigel's
lamentable leadership
Copy !req
772. caused a mid-air collision
Copy !req
773. for a party of air
traffic controllers.
Copy !req
774. But he denied responsibility.
Copy !req
775. Nigel's arrogance could
close The Granary for good.
Copy !req
776. Will he listen to me?
Copy !req
777. - Gordon may have found
me arrogant, but that,
Copy !req
778. in truth that would
only be a reaction
Copy !req
779. to the way he was treating me.
Copy !req
780. You know, when you've invested
four years of your life,
Copy !req
781. a huge amount of money,
into creating something
Copy !req
782. it's very personal.
Copy !req
783. I won't be spoken to
in that way,
Copy !req
784. even if it is Gordon Ramsay.
Copy !req
785. - The most important thing
is to get this right.
Copy !req
786. And sometimes when you
get defensive
Copy !req
787. on the back of criticism
Copy !req
788. it's almost as if you
can't take it.
Copy !req
789. All I want to see is some
form of maturity
Copy !req
790. in dealing with it,
Copy !req
791. and I'm not expecting
you to like what I say,
Copy !req
792. but let's agree to disagree
Copy !req
793. for now, draw a line
and move on.
Copy !req
794. - Right.
Copy !req
795. - Have you thought about
getting a restaurant manager
Copy !req
796. full time, 'cause I think
you need help.
Copy !req
797. We have issues with service
that needs to be controlled.
Copy !req
798. - I take your point, I mean,
you know,
Copy !req
799. I'm not a professional
restaurant manager.
Copy !req
800. You know, at the moment
I'm doing the best I can.
Copy !req
801. All I want to do is make the
place as good as it can be.
Copy !req
802. - Uh huh, okay.
Copy !req
803. I need a trick to lure the
locals back in,
Copy !req
804. who've been put off by The
Granary's exclusive reputation.
Copy !req
805. A fun event for parents and
kids could get them back.
Copy !req
806. We need to find a way to
get them out of the house
Copy !req
807. with their kids and come
and visit The Granary.
Copy !req
808. Have you seen what's
produced locally here?
Copy !req
809. - No.
Copy !req
810. - From the best tomatoes
to the best garlic
Copy !req
811. to the best mushrooms.
Copy !req
812. Why can't we have a
food fare day,
Copy !req
813. a way of announcing
that you're here?
Copy !req
814. - Brilliant, I think
that's a fantastic idea.
Copy !req
815. - Yeah.
Copy !req
816. - Let's go, time's not
our friend right now.
Copy !req
817. - I'll get right on it.
Copy !req
818. - Within 12 hours
the food fare is underway.
Copy !req
819. Instead of shark steaks we've
got great Hampshire produce.
Copy !req
820. The fare's designed to
secure future bookings
Copy !req
821. for the new look Granary.
Copy !req
822. The only exclusive thing here
is a petting zoo for the kids.
Copy !req
823. - I'll tell you what it's
lacking is cheese on toast.
Copy !req
824. - Really, I've gotta, I'm
gonna try that.
Copy !req
825. - I am sure it's mild, I'll
just give you a little bit.
Copy !req
826. - Right, Nige, happy?
Copy !req
827. Yeah?
Copy !req
828. - I'm absolutely over
the moon, this is a hub.
Copy !req
829. You've caught me pinching
all the chilli dips,
Copy !req
830. they're amazing.
- Do try our Piccalilli.
Copy !req
831. - Regular fun
food events like this
Copy !req
832. will get families filling
up the gigantic Granary
Copy !req
833. and help to establish a
more friendly reputation
Copy !req
834. for the restaurant.
Copy !req
835. - Absolutely amazing.
Copy !req
836. - I really
want to fire up
Copy !req
837. these young chefs
with a challenge.
Copy !req
838. They must create a salad using
Hampshire root vegetables,
Copy !req
839. the winner will go on
my new menu.
Copy !req
840. - A bit of colour
for the plate.
Copy !req
841. - Okay, good, so, eggs,
tomatoes,
Copy !req
842. look at the colour of
those yolks, lovely.
Copy !req
843. - Yeah, beautiful.
Copy !req
844. - Okay, Paul's looking nervous,
he's starting to sweat.
Copy !req
845. - Me?
- His gel's running.
Copy !req
846. - I'm starting to
sweat and sweat as well.
Copy !req
847. - I'm ready to rock 'n' roll.
Copy !req
848. - Right, what are they?
Copy !req
849. - Beetroot and roast parsnip
salad with chopped walnuts
Copy !req
850. and an English mustard dressing.
Copy !req
851. - What is it Paul?
Copy !req
852. - Mine is an egg and rocket
salad served with parsnip chips.
Copy !req
853. - Sean, what is it?
Copy !req
854. - Pan-fried parsnips in honey
and oil with a carrot coulis.
Copy !req
855. - Did you blanch them
first in boiling water?
Copy !req
856. - Yeah, I blanched them first.
Copy !req
857. - And then roasted, okay Mart,
I like all three of them.
Copy !req
858. And you?
Copy !req
859. - They're
all very good.
Copy !req
860. - And do you know what?
Copy !req
861. Let's get the customers
having a taste as well.
Copy !req
862. Forks down, describe what it is.
Copy !req
863. - This is the honey
roasted parsnips.
Copy !req
864. - At last these boys
have had a chance to shine.
Copy !req
865. Their enthusiasm can only
improve the menu further.
Copy !req
866. Whose dish is best?
Copy !req
867. - Which one would you prefer
to order off the menu?
Copy !req
868. - The second one.
Copy !req
869. - What's that?
- The second one.
Copy !req
870. - Peter's?
- Yes.
Copy !req
871. - Excellent.
- Five to one.
Copy !req
872. Congratulations.
- Thank you very much.
Copy !req
873. - Good, good good good.
Copy !req
874. - Just literally off the top
of my head come up with that,
Copy !req
875. and for them all to like
it as well is,
Copy !req
876. well, amazing really.
Copy !req
877. - What flavour have we
got here then?
Copy !req
878. - Smoked haddock and
leek potato.
Copy !req
879. - The stress of running a
failing business
Copy !req
880. has meant Nigel has taken
himself far too seriously,
Copy !req
881. he needs to relax and
drum up some new business.
Copy !req
882. How many bookings have
you got so far?
Copy !req
883. - So far from today?
- Yes?
Copy !req
884. - I don't know, the
girls have got the book,
Copy !req
885. but they're filling up fast.
Copy !req
886. - Okay, not enough, yeah?
Copy !req
887. Go upstairs.
- Yeah.
Copy !req
888. - Put this on, come down.
Copy !req
889. - You are joking me.
- Put this on. (laughs)
Copy !req
890. Have some fun with the
kids, relax a little bit,
Copy !req
891. I want to see you relaxed, yes,
Copy !req
892. - You are joking.
- Okay, off you go, yeah, go.
Copy !req
893. And, hey, get some more
reservations, yes?
Copy !req
894. Nigel, move your arse, yeah?
Copy !req
895. I always thought Nigel
was clucking mad.
Copy !req
896. - Well, there you go,
Copy !req
897. I mean, a chicken wouldn't
lie about good food would he?
Copy !req
898. - No. And he's trying
his hand as well.
Copy !req
899. - So, when would you
want to come in?
Copy !req
900. You know, me and Gordon have
been sort of at it like that.
Copy !req
901. But, you know, I do
understand the reasons
Copy !req
902. and I know he's very,
very passionate
Copy !req
903. and, you know, this is the proof
Copy !req
904. of how much he's
putting into this
Copy !req
905. to make sure that people
know about The Granary,
Copy !req
906. so, no, I just want to
get on board with it,
Copy !req
907. you know, get the job
done properly.
Copy !req
908. - It seriously, honestly
does look like
Copy !req
909. the penny has dropped.
Copy !req
910. He has got up to speed
Copy !req
911. with understanding the
importance of his locals,
Copy !req
912. get them on your side,
they're customers.
Copy !req
913. Without them you're fucked.
Copy !req
914. - I'm sorry.
Copy !req
915. - It's my last day.
Copy !req
916. Tonight we re-launch the
family friendly Granary.
Copy !req
917. I'm going to finally nail
Copy !req
918. Nigel's silly
pretensions of grandeur.
Copy !req
919. - Just think, people used to pay
Copy !req
920. two grand a year to come here.
Copy !req
921. Now, yeah, they don't
have to pay anything.
Copy !req
922. There you go.
- Wow.
Copy !req
923. Is that my new logo, the big,
fat chicken?
Copy !req
924. - No, I didn't say fat
chicken, that's a cock.
Copy !req
925. - Thanks very much.
Copy !req
926. - And that's what you've
been all fucking week.
Copy !req
927. I'm unconvinced that the
kitchen problems
Copy !req
928. are completely fixed
Copy !req
929. But the menu must change
for tonight's launch.
Copy !req
930. I've remodelled it with down
to earth British recipes,
Copy !req
931. like this new broad bean
and ham hock starter.
Copy !req
932. Fresh parsley and some
fresh chives, yeah?
Copy !req
933. And then just lift it up there.
Copy !req
934. So, and, look, it looks
like something, again,
Copy !req
935. straight out of the garden.
Copy !req
936. The haddock main is pan fried
Copy !req
937. then topped with a caper sauce,
Copy !req
938. all designed to make life
in the kitchen much easier.
Copy !req
939. Basically this is a nut
brown butter and,
Copy !req
940. look, on, over the haddock.
Copy !req
941. Again, I'm just
trying to keep it
Copy !req
942. as simple as possible, yeah?
Copy !req
943. If these guys fuck up tonight,
yeah, it's your fault.
Copy !req
944. I'm here with you and I'm
here with them,
Copy !req
945. but they've got to use their
own common sense as well,
Copy !req
946. you know that?
Copy !req
947. Pete's come a long way
Copy !req
948. but I have my doubts
about his boss, Martin.
Copy !req
949. Has he got his priorities right?
Copy !req
950. - It's difficult
sometimes 'cause, yeah,
Copy !req
951. sometimes obviously you're
trying to be a Head Chef
Copy !req
952. at all times, but at
the same time
Copy !req
953. you're trying to be a
father figure
Copy !req
954. stroke probation
officer to them,
Copy !req
955. and when you're trying to do
both sometimes it's difficult.
Copy !req
956. - I'm also worried about Nigel.
Copy !req
957. So I'm going to make sure
Copy !req
958. he gets some help
with the service.
Copy !req
959. Who is going to volunteer
to work alongside Nigel
Copy !req
960. and lead all three dining rooms?
Copy !req
961. Someone that's over everything.
Copy !req
962. - Yeah, I'll do it.
Copy !req
963. - Good, happy with that, Nigel?
Copy !req
964. - Yeah, yeah, top choice.
Copy !req
965. - So, okay, what's funny Pete?
- Nothing.
Copy !req
966. - Go on,
share the joke.
Copy !req
967. Go on.
Copy !req
968. - It's just—
Copy !req
969. - You may be 18 years of age
Copy !req
970. but you're not that fucking
old to get kicked out, okay?
Copy !req
971. - Yeah.
Copy !req
972. - So fucking calm down, yeah?
Copy !req
973. And show a little bit of
fucking respect, yeah,
Copy !req
974. and let your cooking
do the talking.
Copy !req
975. Okay, focus, enjoy it and
fucking put your heads down.
Copy !req
976. Don't go silent on me.
Copy !req
977. Do not go silent on me,
Copy !req
978. 'cause when you're silent
they're silent.
Copy !req
979. Got to control it, come out of
the traps, and those orders,
Copy !req
980. I need in quick, okay?
Copy !req
981. Good, let's go.
Copy !req
982. - Go boys,
are you ready?
Copy !req
983. - Yeah, yeah.
- Yeah.
Copy !req
984. - It's a
totally new menu.
Copy !req
985. Martin must rise to
the challenge
Copy !req
986. and keep these lads in line.
Copy !req
987. He seems overconfident to me.
Copy !req
988. - A couple of hours
it'll be all over
Copy !req
989. and we'll be sitting outside
smoking a big fat cigar.
Copy !req
990. Okay, two fish cakes and
a beetroot salad
Copy !req
991. to go to table 4 please.
Copy !req
992. - Out front Nigel is in control
Copy !req
993. with Laura keeping
him on his toes.
Copy !req
994. Okay, how is
everybody out there?
Copy !req
995. - Yeah, it's been good really.
Copy !req
996. - Well done.
Copy !req
997. Sean, stand by to go out
and carve the pork, yeah?
Copy !req
998. In and out.
Copy !req
999. The dining rooms are
much more relaxed,
Copy !req
1000. just right for eating
with the whole family,
Copy !req
1001. with the salads a
storming success.
Copy !req
1002. - We've got lovely food,
Copy !req
1003. and the kids have all
enjoyed themselves.
Copy !req
1004. Have you enjoyed it?
Copy !req
1005. - Yeah.
- Yeah!
Copy !req
1006. - But in the kitchen
Copy !req
1007. Martin's more like a
lily-livered probation officer
Copy !req
1008. than an assertive head chef.
Copy !req
1009. Come on, Martin, pick
it up a little.
Copy !req
1010. - Yeah, lovely. No
Copy !req
1011. Well, if I shout all the
time and scream
Copy !req
1012. people don't listen to me, so.
Copy !req
1013. - And no one's asking
you to scream and shout
Copy !req
1014. and look like an idiot,
I'm just trying to—
Copy !req
1015. - Yeah, I know, yeah, I know.
Copy !req
1016. - It's just it's all running it
Copy !req
1017. like we're on Blackpool beach
Copy !req
1018. trundling along with a
fucking Cornetto.
Copy !req
1019. Oh, dear.
Copy !req
1020. Looks like Martin's
already given up
Copy !req
1021. because he seems to have sunken
Copy !req
1022. and he's not inspiring
any of the cooks,
Copy !req
1023. and it's a great shame
because in 15 minutes time
Copy !req
1024. the guy's going to be
up to his neck in shit
Copy !req
1025. and he'll start
complaining and whinging.
Copy !req
1026. Yeah, we can't, we can't
serve that Mart.
Copy !req
1027. I mean, they're gonna
throw it back before you.
Copy !req
1028. - I'm not
happy with it.
Copy !req
1029. - No chance.
Copy !req
1030. - Come on, I need
starters for table 11,
Copy !req
1031. they've been waiting a
very long time.
Copy !req
1032. Kitchen's got, they've
got themselves
Copy !req
1033. in a bit of a pickle there.
Copy !req
1034. They are backed up there, yeah?
Copy !req
1035. So, I'm sorry, the rest
will be coming out
Copy !req
1036. just in a couple of minutes.
Copy !req
1037. - Martin isn't directing his
chefs, I've got to step in.
Copy !req
1038. Come on Paul, help them put
them on the plate as well.
Copy !req
1039. Come on Mart, you've got
to get talking to them,
Copy !req
1040. tell them what to do.
Copy !req
1041. When I say you've gone
flat as a pancake, man,
Copy !req
1042. I really mean it.
Copy !req
1043. The customers are backing
up, we're in the shit and.
Copy !req
1044. - There's too many hot starters,
Gordon.
Copy !req
1045. - Oh, come on, don't, don't
give me that limp dick excuse.
Copy !req
1046. - There is, I can't, I—
Copy !req
1047. - There's a fishcake
and mushrooms on toast.
Copy !req
1048. - Yeah, I know that.
- The soup's in a container.
Copy !req
1049. - Yeah, but when they're
ordering eight of them—
Copy !req
1050. - And can you shut
up a minute please, yeah?
Copy !req
1051. - They're not
ordering any—
Copy !req
1052. - You're not helping
us, you're giving us all this.
Copy !req
1053. - Sorry?
- You're not helping us.
Copy !req
1054. - Say that again.
- Ah, fuck off.
Copy !req
1055. - Did you just tell
me to fuck off?
Copy !req
1056. - No.
Copy !req
1057. - Is that the thanks you get?
Copy !req
1058. But listen, let me just tell
you something to your face.
Copy !req
1059. I know you think it's cocky
and smart and fucking hard.
Copy !req
1060. - No, it's nothin' to
do with that,
Copy !req
1061. I was just in a heated moment.
Copy !req
1062. - I'm talking to Martin
and you shout all over me,
Copy !req
1063. and you're saying, well,
all you'll hear is shouting.
Copy !req
1064. You've got a lot to learn.
Copy !req
1065. This is what happens when
the kitchen's not committed.
Copy !req
1066. I've got a chef that tells me
Copy !req
1067. that two hot starters
is too much.
Copy !req
1068. One fishcake to reheat,
mushrooms on toast,
Copy !req
1069. and the chippy little
(bleep) in the corner
Copy !req
1070. shouting his mouth off, yeah?
Copy !req
1071. You think someone would show
Copy !req
1072. a little bit more balls
than that, wouldn't you?
Copy !req
1073. - Will you just
calm down and listen.
Copy !req
1074. - Yeah, but it's not
making the work any easier.
Copy !req
1075. - I know, but with
you two arguing
Copy !req
1076. and not getting on
with the working,
Copy !req
1077. just concentrate on the work,
yes?
Copy !req
1078. - Martin has lost his
grip over the kitchen,
Copy !req
1079. but I was right to put
my trust in Pete
Copy !req
1080. who's shown he can deal
with pressure.
Copy !req
1081. - Right, well
done lamb, medium lamb.
Copy !req
1082. - Okay, have you got
eight pork in there?
Copy !req
1083. - Yes, eight pork loin,
there you go,
Copy !req
1084. that's table 18, that's eight.
Copy !req
1085. - Right, it's stone cold.
Copy !req
1086. That's the third dish I've
sent back now out of three.
Copy !req
1087. My egg was completely rock hard,
Copy !req
1088. my Yorkshire pudding was black.
Copy !req
1089. It's a shame.
Copy !req
1090. I was getting excited
about tonight.
Copy !req
1091. - This is
heartbreaking.
Copy !req
1092. Martin couldn't cope
with the numbers
Copy !req
1093. and he didn't handle his
kitchen tearaways well either.
Copy !req
1094. I'm speechless.
Copy !req
1095. - Yeah, it hasn't gone
too well at all.
Copy !req
1096. Hasn't gone too well at all.
Copy !req
1097. - I still think you could
have rose to the mark,
Copy !req
1098. I still think you could have
come out with the traps, bang.
Copy !req
1099. I'm seriously disappointed.
Copy !req
1100. - I was disappointed
with the way—
Copy !req
1101. - I turned round and said,
you know, you went quiet,
Copy !req
1102. you didn't delegate, you
didn't drive it,
Copy !req
1103. you didn't force it,
and you sunk.
Copy !req
1104. From a chef to chef's
point of view
Copy !req
1105. let's have a little bit
more balls together.
Copy !req
1106. - Alright, yeah, I am, I'm
fucking gutted, it didn't work,
Copy !req
1107. I will take full
responsibility for it,
Copy !req
1108. it didn't work for me
tonight, I wasn't, you know,
Copy !req
1109. no disrespect to anyone,
it just didn't work for me.
Copy !req
1110. - The menu?
Copy !req
1111. - There was too, too
much going in the ovens.
Copy !req
1112. - Do you want to go back
to the old shit?
Copy !req
1113. - No, I don't.
Copy !req
1114. - Well, okay, that's good news.
Copy !req
1115. - I'm really pleased with
what you've brought in,
Copy !req
1116. I'm really pleased with it.
Copy !req
1117. - Gordon, we're gonna
get this right,
Copy !req
1118. you know, we'll make it
work, we will make it work.
Copy !req
1119. When you get back here
Copy !req
1120. you're gonna see us firing
on all four cylinders.
Copy !req
1121. - We're going to be in here
first thing tomorrow morning
Copy !req
1122. and we're gonna have
sit down meeting,
Copy !req
1123. we're gonna discuss the menu,
Copy !req
1124. we're gonna get this
place rolling.
Copy !req
1125. Swear to god, if it
bloody kills me.
Copy !req
1126. - It's such a fucking
shame and so frustrating.
Copy !req
1127. I honestly thought that
both Nigel and Martin
Copy !req
1128. were gonna turn that
business around,
Copy !req
1129. but on the back of that
performance, no chance.
Copy !req
1130. But I hope for the sake of
everybody employed by The
Granary
Copy !req
1131. that I'm wrong.
Copy !req
1132. But I'm not holding my
fucking breath,
Copy !req
1133. 'cause that was embarrassing.
Copy !req
1134. It's been six weeks now since
I was last at The Granary,
Copy !req
1135. and when I left them they
had the perfect,
Copy !req
1136. locally sourced, real
rustic British menu,
Copy !req
1137. but the problem was that
Martin couldn't actually cope
Copy !req
1138. with the large numbers it
was gonna take
Copy !req
1139. to make The Granary
work financially.
Copy !req
1140. So I hope the hell that
guy's got his act together.
Copy !req
1141. Right, what in the fuck
am I gonna blamed for now?
Copy !req
1142. Here we go.
Copy !req
1143. Has Nigel gone back to
his old arrogant ways?
Copy !req
1144. Can I come in?
Copy !req
1145. - You can.
- Excellent, how are you?
Copy !req
1146. - Very good, thanks.
Copy !req
1147. - Yeah, good to see you.
- Very nice to see you too.
Copy !req
1148. - Are you well?
- Yeah, very good, thank you.
Copy !req
1149. - Good, I like that sound,
customers in the background,
Copy !req
1150. kitchen busy.
- Busy.
Copy !req
1151. - How many's booked for lunch?
Copy !req
1152. - We've got
about 45 today for lunch.
Copy !req
1153. - 45 for lunch.
Copy !req
1154. Now, that's good, in the
middle of Hampshire, yes.
Copy !req
1155. - That's very
good for us, very good.
Copy !req
1156. - Money in the till, yes or no?
Copy !req
1157. - Yeah. It's, it's picking up.
Copy !req
1158. I mean, we're, er, we're already
a bit busier than we were.
Copy !req
1159. - Staffwise
are you okay?
Copy !req
1160. - Pretty good, couple of
serious changes.
Copy !req
1161. Martin's leaving.
Copy !req
1162. - How you going?
- How are you you?
Copy !req
1163. I've been very well
thank you, how are you?
Copy !req
1164. - I'm very well thank you.
Copy !req
1165. - Yeah, well, you
look calm, you look relaxed.
Copy !req
1166. - Yeah, oh, I am, yes.
Copy !req
1167. - In comparison to the
last time I saw you.
Copy !req
1168. Yeah?
Copy !req
1169. - Well, I've got
some staff now, so, you know.
Copy !req
1170. That makes my life a lot easier.
Copy !req
1171. - What's this
I heard you're leaving?
Copy !req
1172. - Yes, I've, decided to move on.
Copy !req
1173. A lot of it's down to you,
really, you made me realise that
Copy !req
1174. maybe I should start up a
government funded workshop.
Copy !req
1175. Working with guys between
the ages of 14 and 16.
Copy !req
1176. - Hey, Pete, how are you buddy?
Copy !req
1177. - I'm fine, how are you?
Copy !req
1178. - Yeah, very well thank you.
Copy !req
1179. One's missing, Chav,
where is he?
Copy !req
1180. - Chav, he decided he wanted
to do a bit of travelling
Copy !req
1181. and he's gone to work with
an old trainee of mine
Copy !req
1182. who's got a hotel in
the Lake District now.
Copy !req
1183. - Pete, focusing?
Copy !req
1184. - Excellent, yeah, you know,
even more focused than he was.
Copy !req
1185. I know he had his moments, but,
yeah,
Copy !req
1186. he's really knuckled down.
Copy !req
1187. - Everything's relaxed.
Copy !req
1188. But I haven't forgotten the
disastrous last service.
Copy !req
1189. I'll see tonight if
they've improved.
Copy !req
1190. But what about the food?
Copy !req
1191. Okay, right, I'm hungry.
Copy !req
1192. Have we got a spare
little table for?
Copy !req
1193. - Your usual table, sir?
Copy !req
1194. - Yeah, let's get the
usual table, yeah.
Copy !req
1195. - Okay.
Copy !req
1196. - Let's go back, now,
Copy !req
1197. it would be nice to
actually sit and have lunch
Copy !req
1198. and not be blamed for
anything this time.
Copy !req
1199. Look at that, local lamb.
Copy !req
1200. I'm nervous about my lunch.
Copy !req
1201. These guys are really busy
today, but the menu's promising.
Copy !req
1202. - All fits in
now doesn't it?
Copy !req
1203. - Great news.
Copy !req
1204. Music to my ears, yeah?
- Thank you.
Copy !req
1205. - Can I just say, you're
one stubborn fucker.
Copy !req
1206. Cor, dear, oh, dear!
Copy !req
1207. - It takes a while
Copy !req
1208. to completely change your
thinking doesn't it, but.
Copy !req
1209. - Yeah, lovely, that looks nice.
Copy !req
1210. I've ordered a new dish,
local mullet broth.
Copy !req
1211. That's lovely, that, it's
like a little Minestrone.
Copy !req
1212. Listen, this is delicious.
Copy !req
1213. - Excellent.
Copy !req
1214. - Listen, yeah, this is
a million miles better,
Copy !req
1215. I'm telling you.
Copy !req
1216. Lovely.
Copy !req
1217. And without Martin, you know,
it's all down to you now,
Copy !req
1218. you know, it's all on
your shoulders.
Copy !req
1219. - You know, I'm happy with it,
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1220. I've still got a
great team here.
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1221. - And a million dollar question.
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1222. Even in front of 25
ladies having lunch,
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1223. would you accept that
you were wrong?
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1224. - Can I say it quietly?
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1225. - You can say it as
loud or as quiet as you wish.
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1226. - I was wrong.
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1227. - You were wrong. (laughs)
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1228. Wow, look at that.
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1229. The food's changed and
Nigel's attitude as changed.
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1230. So, yes, great news all round.
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1231. He's a little bit
more humble now
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1232. and it looks like he's got
rid of all those little dreams
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1233. on the private bar and
all that crap,
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1234. it's back to humble cooking
in a humble building.
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1235. And the red mullet, who's
idea was that then Mart?
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1236. - The red mullet, it was my idea
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1237. but Pete cooked the red
mullet for your lunch.
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1238. - Hope you liked it.
- It was delicious.
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1239. There was one problem with it,
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1240. and don't take this personally,
yeah,
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1241. the portion was too small.
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1242. - Oh. (laughs)
- I wanted more! (laughs)
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1243. I wanted more.
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1244. - Happy really, happy 'cause
he's happy for a change.
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1245. - The real test is to come.
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1246. Can Martin and the team
deal with a busy night.
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1247. I'm asking customers
to write comment cards
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1248. to see if The Granary has
restored its battered
reputation.
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1249. Locals, would you be so
kind to fill out
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1250. a customer comment card.
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1251. Would you be so kind to fill
out a customer comment card
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1252. and just tell us exactly
what you think?
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1253. - Service please.
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1254. - And more importantly,
for me and the restaurant,
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1255. please be honest
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1256. And your criticisms are crucial.
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1257. - So fried liver and a
well done lamb please.
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1258. - There you go, just give
us a line on the back
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1259. and tell me exactly
what you think.
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1260. Nervous about the comment cards?
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1261. - No, not at all.
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1262. - No, good, I like that
level of confidence.
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1263. - Lamb,
plaice and faggots.
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1264. - They're loving the food.
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1265. Hopefully if we can keep
the act together
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1266. on the service as well
we'll be fine.
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1267. - Seems very well organised
in there, nice and calmly run,
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1268. the boys are working
really well.
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1269. But now for me the most
important part
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1270. is the customer comment cards,
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1271. that's what I can't
wait to read.
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1272. Thank you, good, bad,
should I be nervous?
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1273. - Scared.
- Scared?
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1274. First customer comment card.
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1275. Really nice cooked food.
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1276. Great to see local produce.
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1277. Service friendly, relaxed,
wonderful atmosphere.
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1278. Well, smile then, bloody hell!
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1279. - Hooray!
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1280. - The second one, very tasty,
very well cooked, yeah,
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1281. always a pleasure.
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1282. Atmosphere, ambience,
cosy and warm.
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1283. I'd rather like the young chef,
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1284. can I have him cook me a steak.
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1285. What?
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1286. - Is there a
contact number on there?
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1287. - I wrote it you fucking dumbo.
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1288. Good news, locals love it,
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1289. great feedback from the
comment cards
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1290. and what more could you ask for?
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1291. Good, honest local
produce cooked simply.
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1292. That's it, The Granary is
graced by the locals finally.
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1293. Service, lovely, warm,
friendly service.
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1294. I'm very happy.
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1295. Overall, atmosphere cosy,
I'm coming back.
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1296. - Hooray!
- Hooray!
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1297. - Much better than
Gordon's food.
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1298. - Does it really say that?
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1299. - Yeah.
- Yeah!
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1300. - Jesus Christ.
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1301. I wrote it.
- No you didn't.
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1302. - I know I didn't.
- Yeah!
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1303. - Last one.
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1304. Nice soup, sexy bread,
tender pork.
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1305. Good, atmosphere, warm,
cosy and welcoming.
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1306. That is enough, yeah!
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1307. Finally, well done.
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