Ramsay's Kitchen Nightmares 5x8

1. - I'm wrestling with a titanic restaurant

2. sinking into a financial black hole.

3. Right now The Granary is the biggest shit-hole in Hampstead.

4. The clueless owner's an entrepreneur, not a restaurateur.

5. - This is how I run my fucking restaurant, it's not true.

6. - That's why you're in the shit you fucking fat idiot.

7. - No it's not!

8. - There's a couple of young offenders

9. in the kitchen.

10. - Witness intimidation, assault.

11. - And the Head Chef is more like a parole officer

12. who just can't cope.

13. - I really can't be bothered with them.

14. I don't like this and I don't want to do it, mate.

15. - Why did he walk out?

16. - Why are you asking me?

17. We're in rural Hampshire

18. where I've just bought a really nice, tiny country cottage,

19. and from a chef's point of view,

20. here you have some of the most amazing produce

21. anywhere in Britain so I'm really looking forward

22. to a nice, laid-back British country lunch.

23. I'm heading for The Granary.

24. A huge 200 seater restaurant

25. owned by businessman and property entrepreneur Nigel Nedew.

26. He thinks his glam, upmarket eatery

27. should be earning him a fortune.

28. - To my mind we've invested in all the right things.

29. It's a beautiful place.

30. The quality of the food is good, we've got great chefs.

31. No, I'm at a bit of a loss, to be honest,

32. to understand why the place isn't busier.

33. - Nigel's dream project is failing

34. and it's an all too familiar tale in my trade.

35. Running a successful business

36. doesn't mean you can run a restaurant.

37. - I've found myself in the thick of it really

38. and just basically doing the best I can.

39. We do feel vulnerable, I mean, it's like who do you turn to?

40. You can only keep digging deeper and deeper yourself,

41. but, you know, I suppose it was,

42. well, that's why we turned to Gordon.

43. - Here we are.

44. Despite haemorrhaging four grand a week,

45. Nigel likes the finer things in life

46. and he's offered to show me the area.

47. Are you a good pilot?

48. - I'm not bad, I'm not bad.

49. - Fuck me.

50. - Can I just tell you

51. about the area where we are here?

52. - Uh huh.

53. - Gordon, this is a very nice, very affluent area.

54. - There seems to be so many swimming pools here.

55. Nigel convinced himself the wealthy Hampshire locals

56. would flock to a flash, exclusive dining club.

57. So he opened one in 2003

58. and it cost up to two grand to join.

59. For the first night

60. Nigel invited celebrity guests like Jordan.

61. - We thought we'd cracked it,

62. the launch was so incredibly well attended

63. and everyone was so excited by what was happening,

64. the feedback was, wow, this is the most amazing place,

65. we're all going to be coming here,

66. and then none of them did.

67. - When Nigel's playboy project went bust

68. he dropped the joining fee,

69. reopened as The Granary, but it was too late,

70. it's local reputation was shot to pieces.

71. - Just down here to the left here, Gordon,

72. this is the restaurant.

73. - Okay.

74. - The, the kind of cream building there

75. with the nice lawn, that's The Granary.

76. - Yeah, it looks absolutely beautiful from here.

77. My god, it's so big.

78. Just describe the style of the restaurant, Nige.

79. - We call it, sort of modern British.

80. - Nigel recruited local boy Martin White

81. to create his vision of a modern British menu.

82. So I'm expecting some updated British classics

83. using home-grown produce from this Head Chef.

84. - I especially love British food

85. and I don't think there's enough of it around these days,

86. Toad in the Hole, Steak and Kidney Pudding, Cornish Pasties.

87. - But Martin's got a hidden past,

88. he served six months for drug offences,

89. and cooking was his salvation.

90. - Went back into training literally in the prison kitchens

91. and there was some really good, chef prison officers

92. who took me under their wing and, you know,

93. I just kept out of trouble,

94. and when I got out, you know, I went straight back to work.

95. - Because of his past,

96. Martin wants to help other teenage tearaways.

97. He has two on his cookery apprentice scheme.

98. Cocky Pete is 18 and is known to the police.

99. - I've done a few naughty things

100. and I got in trouble with the law

101. and now I've obviously found my godsend

102. which happens to be cooking, which I'm very proud of doing

103. and I enjoy it a lot

104. and I'm with a good team here at The Granary.

105. - His partner in crime is mouthy Paul,

106. nickname Chav.

107. He's 19 And been arrested more times than he can remember.

108. - Job definitely saved me, it felt like,

109. yes, this is, this is fucking brilliant isn't it,

110. I'm actually doing this for myself.

111. - They're great lads, they do, you know, they work hard,

112. they're really keen to learn

113. and Martin's brought them on fantastically.

114. My biggest worry probably is that

115. unless things get a lot better

116. I wouldn't be able to keep 'em on anyway.

117. - Nigel can only afford

118. to stay open another six months

119. because he's already invested two million quid.

120. Despite knowing nothing about private members clubs,

121. Nigel spent a fortune turning The Granary

122. into a swanky dining venue.

123. Fucking hell.

124. - We were aiming for sort of Monty's or Soho House.

125. - What is that on there?

126. - Leather.

127. - Leather walls? - Yeah.

128. - Bloody hell.

129. You were aiming for Monty, that's the private club?

130. - The sort of feel, yeah.

131. - Rich and sumptuous and? - Yeah.

132. - God.

133. - This is the Coach House dining and function room.

134. - I have to say, I know I've only been here

135. three or four minutes, it's fucking stiff, no?

136. - Do you think it's too stiff? - It feels stuffy.

137. - Nigel's got a thin skin and doesn't take criticism well.

138. - We're proud of what we've done here.

139. We get nothing but compliments

140. about the interior of the building

141. and the decor and everything,

142. and he's just come in and rubbished the whole place,

143. not a thing here he likes.

144. - Nigel's joining me for lunch

145. to discuss his so-called British menu.

146. It's packed with 60 dishes from around the world.

147. Do you get involved with the food at all?

148. - Yeah, I discuss it obviously with Martin.

149. - Incredibly, Nigel's fiercely proud of this silly menu.

150. So I'm gonna be brutally honest with him.

151. I'm going to have the shark steak

152. topped with tomato salsa and mozzarella.

153. - Okay.

154. - Must be a bit of a Hampshire thing going on there.

155. Shark steak.

156. My starter appears to be from Africa.

157. And this is Moroccan Chicken?

158. Wrapped in filo paste, and what's modern British in that?

159. - What is modern British on that?

160. Nothing.

161. - It's a bit spicy though isn't it?

162. - Well, it's Moroccan.

163. - You seem upset, what's the matter?

164. You seem uptight?

165. - I'm just waiting for you to slate the meal

166. like you've slated everything else

167. since you've come in the place.

168. - Oh, dear, this is Nigel's idea

169. of a modern British classic, cheesy shark.

170. What was the chef smoking when he came up with that one?

171. - Have you tried it?

172. - Well, that is fucking ghastly.

173. - There's a surprise.

174. - Now, don't go all defensive, I don't like it.

175. How's your lamb?

176. - Beautiful.

177. - Honestly, really, do you think the food is good?

178. - Yeah, of course I do.

179. - You're playing with me aren't you?

180. - No, I think you're taking the piss Gordon,

181. that's what's happening.

182. - Sorry, shark and mozzarella.

183. - Sorry. - Is disgusting.

184. - Let me go through your menu,

185. let's see what you put together.

186. It's easy to take the piss out of other people's stuff.

187. - We're going through my menu now?

188. The shark's half a centimetre thick.

189. It's cooked and then gratinated, so it's cooked twice.

190. It arrived with a plate full of water

191. so the fish was overcooked

192. before it even got anywhere near my mouth.

193. So why are you trying to be smart?

194. If I said to you it tasted shit, accept it.

195. Not a great start.

196. I want to try Nigel's favourite, fillet of beef.

197. - This is cooked by Peter.

198. As you know what a great experience it is

199. at just 18 years old to be cooking

200. for one of the best chefs in the, in the world.

201. - Maybe we should ask Nigel

202. what I'm gonna think about it before we go.

203. - I know what you're going to think about it

204. before you even try. - Thank you.

205. - How did you find your steak?

206. - It looked like someone was sick on my plate.

207. - There you go, that's what I mean.

208. - And apart from that the steak was cooked nicely.

209. - Well, at least I could say this, you know,

210. it can only get better from here, can't it?

211. - Uh, Christ, yeah, definitely.

212. Nigel's kidding himself the food is great

213. and clearly doesn't want my advice.

214. I just hope the Head Chef isn't as pompous as his boss.

215. How are you, good to see you, and this is?

216. - Paul. - Paul, nice to see you.

217. - Hello, Peter. - Peter.

218. I had lunch with Nigel.

219. Sadly, very disappointing.

220. - In which way?

221. - I just found it old-fashioned,

222. very boring and when you say modern British.

223. - Yeah? - Where was the beef from?

224. - Where's the beef from, It's, no, it's not British, no.

225. - The steak was cooked nicely.

226. Pink, it didn't need all the gunk around there.

227. - Okay, and was the shark cooked okay for you?

228. - Oh, it was watery and overcooked.

229. - You thought it was overcooked?

230. - Where is it actually from?

231. - Well, it'd be south sea, Indian Ocean I believe.

232. - And you buy it, guys, do you want to listen or?

233. - Yeah, we are listening. - Show some respect.

234. - Are you just gonna stand around and piss your pants.

235. I'm trying to have a chat but it's.

236. - Sorry, sorry, Gordon, speak, show some fucking respect,

237. all right? - Sorry.

238. - Sorry, Gordon, carry on.

239. - Can't stand up or?

240. What I'm trying to get through is modern British.

241. It's hard to identify anything substantially modern British.

242. So I'm here to help. - Okay.

243. - This man hasn't understood that yet.

244. I didn't enjoy my lunch, it doesn't need to be that fancy.

245. - It's probably over the top, yeah.

246. - And it is on the verge of being pretentious,

247. too much style and insufficient flavour.

248. The Granary, it's an amazing location,

249. but everything about it is fucking wrong.

250. The teenage asbos, they're so full of themselves

251. it's fucking embarrassing.

252. The decor's flash and pretentious,

253. and the food, well, it can't be any more further away

254. from modern British.

255. No wonder the fucking locals aren't coming.

256. Entrepreneur turned restaurateur

257. Nigel Nedew's massive restaurant

258. is in deep financial trouble.

259. His Head Chef Martin runs an apprentice scheme

260. for out of control teenage tearaways.

261. The Granary has a capacity for 200,

262. but on a busy night they're serving an average of 40 people.

263. It's unsustainable.

264. To survive we've got to fill this place.

265. Now, before I do anything I need to see

266. if they can cope when it's busy,

267. so tonight I've got 90 locals coming in for dinner

268. and I want to see how they all handle pressure.

269. - Yeah, no, it was, done 60 last night Mark, was it 60?

270. 61, just me and Pete over here?

271. - And the place is capable of doing, what, 200?

272. - Yeah, I think we can do that quite easily.

273. Especially with the garden as well,

274. no reason why we couldn't do more.

275. - How many hours a week are you on?

276. - This week's probably about 60 to 65.

277. - Good, healthy.

278. - Could call it that.

279. - Well, the harder you work

280. the more fucking trouble you stay out of, surely?

281. - Yeah, so it's all good really.

282. - I need to know how Head Chef

283. come probation officer, Martin, and his lads

284. cope with lots of diners.

285. - Two Moroccan Chicken, one soup, one Parma ham ricotta.

286. - Martin's fiddly foreign dishes

287. take ages to get out of the kitchen.

288. - Worcester sauce.

289. - A prawn and sweet n' sour.

290. - We're only 30 minutes into the service

291. and some of the food is being sent back cold.

292. - All right, Pete, so we've got to do this again.

293. Service please.

294. - The restaurant is filling up,

295. but Martin is struggling to keep up with the orders.

296. - Right, I need one Brie and one crevette starter,

297. that's table 14, they haven't had their starters,

298. table 14, Brie and crevettes.

299. - We've been here since five, still waiting—

300. - Yeah, is that gonna be done, what's going on?

301. - Service has got off to a really bad start,

302. customers are complaining, there's one table there

303. that have been waiting for two hours.

304. Food's been served twice

305. and they are really seriously pissed off.

306. Nigel can't afford a restaurant manager

307. and runs the front of house himself.

308. His lack of experience is causing chaos.

309. - Boys, have you got 22 on there.

310. - I was wondering if there was any chance

311. we might get our starters?

312. - Yeah, sorry, we're having a meltdown in there.

313. - It's not good fish, no, it's a mullet,

314. they've crossed it out, it's a mullet.

315. This has got to be the worst day of my entire life

316. to be honest.

317. - What did you do to help this gentleman?

318. - We've taken his meals off the bill.

319. - Been here three hours and we got,

320. what is the time now, I don't know?

321. - Quarter to eight.

322. - Yeah, we got here at five o'clock.

323. - Right. - Joke, isn't it?

324. - Martin said he could cope with 200.

325. But I've proved he can't even cope

326. with half of that tonight.

327. - It's never happened before and I'm not happy about it.

328. It's really been stitched up tonight, I'm not doing this.

329. Nige, I'm not doing any more mate.

330. - Well, who's stitching who here?

331. You can pull it back together, can't you?

332. - I really can't be bothered, Gordon.

333. I don't like this and I don't want to do it, mate.

334. I didn't want to do it in the first place Nige.

335. I'm out of it.

336. - Martin, let's get this done. - No, I'm going.

337. - Let's get this done,

338. We've got a lot of people in there, mate.

339. - I'm not doing it, mate, this is bollocks.

340. - What's going on?

341. Neither Martin nor Nigel

342. accept responsibility for the mess and want a scapegoat.

343. Unsurprisingly, Nigel sees an opportunity

344. to get his own back.

345. - Really been stitched up tonight.

346. - I know we've been stitched up.

347. - I'm not happy about it. - Oh come on, that's dreadful.

348. - We've never had

349. a fucking night light this, Gordon, I swear to god.

350. - Lads, let's talk. - I've got four.

351. - Have we ever had a night like this before?

352. - Why are you shouting, why are you shouting?

353. - Why have you done this to us?

354. - Why have I what?

355. - Why did you do this to us tonight?

356. We've never had a night like this,

357. never since we've been open.

358. - Don't be so ridiculous will you.

359. Shit food, fucking red mullet frozen from Thailand.

360. The fact that we're not performing,

361. the servers are all over the place,

362. the customers are fucking complaining.

363. - Why did they book 90 people

364. without giving us any notice.

365. - There's still 50 you haven't even fucking served,

366. so what are you blaming me for this?

367. - Still, there's 50 haven't been served.

368. We haven't even had a chance.

369. - Go and count now how many's on the service.

370. Go and count and come back.

371. - We didn't get a chance.

372. - You're a weak man 'cause you just pick on—

373. - Oh, fuck off Gordon, don't call me a weak man.

374. - You're a weak man.

375. - Who the fuck do you think you are?

376. - Why don't you open your eyes,

377. get your head out of your arse

378. and try to look at your business objectively.

379. - How long on the crevettes?

380. - They clearly can't cook

381. the existing menu, they're struggling.

382. There's nearly 60 customers still on the board,

383. they've barely cooked 25, 30 main courses,

384. and all of a sudden I'm to blame because they're busy

385. and they're not handling it.

386. Thankfully Martin sees sense and he's back in the kitchen.

387. You can get this back together.

388. - Yeah, we'll do it, we'll do it.

389. - They may have come at the fucking same time,

390. but Jesus Christ.

391. Come on.

392. - No, no, we'll do it mate, no worry.

393. Just had a funny five minutes there,

394. I felt like I was letting myself down,

395. letting the team down, and then if I was to walk out

396. I'd be letting them down even more, and myself,

397. and I wouldn't live with myself if I'd have done that, so.

398. - Not the sort of night I'd like to repeat,

399. to be honest with you, it's really quite devastating

400. to have to go round to every single customer

401. in the place and apologise.

402. I don't know,

403. I know what he's doing

404. and I realise the reason for why he did it tonight,

405. you know, he need to see what would happen

406. if we were pushed past breaking point I think.

407. - Well, let's just confirm something shall we,

408. everybody, yeah?

409. You're fucked, yeah?

410. One thing we should never do is fucking give up,

411. no matter how fucking hard it gets out there

412. we never give up.

413. 'Cause if we give up the customer suffers.

414. And let's be honest, this business is in trouble

415. and if this doesn't work

416. they're all out of a fucking job.

417. That's a big responsibility, you know that?

418. - I do, yeah. - Yeah, huge.

419. And we'll get it right, okay? - Okay.

420. - The Granary doesn't attract enough locals to survive.

421. Before I can work out a solution I need to know why.

422. Have you been to The Granary?

423. - I have.

424. - And can you tell me a little bit about it?

425. - It's a nice setting, rubbish service.

426. - Yeah, it used to be a club for private members only

427. but that didn't really last that long.

428. - So it has a bad reputation locally.

429. - Well, nobody ever goes there,

430. so I think if it was any good

431. all the people in the village would go there.

432. - It's the things that I heard about it

433. just sounded a bit out of my league to be honest.

434. A bit too expensive, I'm afraid.

435. - Private before wasn't it?

436. - Yeah, and a little bit off-putting.

437. - Yeah. - Yeah.

438. - It's nice to go into a restaurant

439. and try different bits and pieces,

440. but I think they sort of went a bit over the mark,

441. like with the shark and, and things like that, you know.

442. People do want to try different things

443. but I don't think that works really.

444. - It's clear, Nigel's silly pretensions of grandeur

445. have alienated the locals.

446. Exclusive clubs won't work round here.

447. When you've a reputation this bad the only thing to do

448. is create a delicious, traditional menu

449. the locals can't resist.

450. Hampshire's awash with independent farmers

451. producing fantastic British staples

452. so I'm going to use that fantastic produce

453. to help turn The Granary around.

454. Now, I've got to come up with a menu

455. that Martin can cope with

456. that will seriously appeal to the locals,

457. it's as simple as that.

458. This morning I'm taking the lads to a local vegetable farm

459. to get them passionate about using fresh ingredients.

460. This is vital if I'm ever going to turn them into chefs.

461. Beetroot, yeah?

462. Okay, so, perfect size we're looking for

463. is just above, yeah, a golfball.

464. This lot have only ever seen their veg wrapped in clingfilm.

465. Come on Paul, put some welly in there.

466. Pete, have you got anything yet?

467. - No. (laughs)

468. - No, oh, you're such a, you're such a wimp, uh?

469. Instead of nicking cars you're nicking carrots.

470. These reprobates are going to learn how to cook

471. with the very stuff they're pulling out of the ground.

472. Martin, excited?

473. - Superb, yeah, brilliant.

474. - Amazing, a completely different take on vegetables, yeah?

475. I was also a bit of a teenage tearaway

476. and crashed a car whilst uninsured.

477. Cooking was my salvation then,

478. so I want to encourage these lads in their careers.

479. I've got something in common with you guys,

480. I started off in a very similar position to both of you,

481. and you can stay focused.

482. And, like I said, my worry is you stepping off that line

483. and fucking it up.

484. At the time when you got into trouble what did you turn to?

485. - I suppose cooking,

486. I never wanted to be a footballer when I was a little kid.

487. Like, my mum and dad have always got me enthusiastic

488. about food and trying new things and that.

489. - Yeah, watching you both work,

490. the potential was phenomenal.

491. You don't have to be chippy and you've got to stay excited

492. and Martin keeps you guys on the straight and narrow?

493. - Yeah, he makes us know

494. that we can make something of ourselves.

495. - Martin and his boys didn't cope with 90 last night.

496. I'm going to show them tonight

497. how they can easily serve that number.

498. It's a great British classic.

499. Roast Pork.

500. Each table gets its own joint

501. along with out freshly picked veg.

502. This could really pull in the locals

503. and ease the pressure in the kitchen.

504. With the large tables in for dinner tonight

505. I want to try something different.

506. Loin of pork, shoulder of pork, belly of pork,

507. gratin dauphinoise, and we just cook for the table.

508. Where's the pork from?

509. - Hope it's British.

510. - Yeah, fucking down the road, yeah, that's right, Romsey.

511. There's 90 in again tonight,

512. but service should be easier is everyone

513. as helping themselves.

514. And I'm letting the lads loose on the public.

515. - Go in there my big, brave boy.

516. - Gloucester Old Spot. - Gloucester Old Spot Pork.

517. - Reared in Hampshire. - Reared in Hampshire.

518. - You just went silent there.You just went silent there.

519. In here, a mouth bigger than the fucking Isle of Wight.

520. Out there, yeah, you just go silent.

521. You weren't nervous out there were you?

522. - No, I was, shitting myself would be the correct terms.

523. - There's 1,700 quid in the till

524. and even touchy Nigel has to admit I've got it right.

525. - Gordon's taken some of the heat off us with his specials,

526. which has accounted for quite a lot of the big tables.

527. - One good night won't save The Granary,

528. only large numbers can do that.

529. I swear to god we've got a fucking mountain to climb.

530. We are losing big time,

531. And tonight we're 82, let's be honest,

532. if we pushed ourselves we could have been a 150 tonight.

533. But there is a fucking amazing bond in here, yeah,

534. and I was very fortunate enough

535. to work under Marco's wing for three years,

536. and I went in there at 19 and I got my fucking arse kicked.

537. And I went in there at the time

538. because things were going slightly pear shaped at home,

539. so I lost myself, yeah?

540. If we're gonna do this then fucking concentrate.

541. Everyone's got problems, troubled past,

542. fucking shit to deal with,

543. but if you can let your work shine

544. the shit takes care of itself.

545. The Granary's menu is changing.

546. But Nigel's inexperience

547. means front of house service is dismal.

548. Today I've brought in some birds for the lads.

549. I use their amazing eggs myself.

550. Yeah, underneath, yeah?

551. Underneath its breast, that's it, nice.

552. Old Cotswold Legbars, they are phenomenal,

553. okay, look after them.

554. You'll be surprised on the amount of eggs they produce.

555. - They're fucking ugly things though aren't they,

556. they are ugly?

557. - Right now these hens are homeless.

558. This is a test to improve Nigel's management skills.

559. He must build a hen house

560. by delegating work to his waitresses.

561. - Nigel's going to give the instructions, read them out.

562. Soon as it's together we can release the chickens,

563. put them inside, yes?

564. I know entrepreneurs like Nigel are strong individuals,

565. but to be a successful front of house manager

566. you must be a team player.

567. - That's definitely up the other way whatever happens.

568. Like that, that's it.

569. - They're roof panels.

570. - What are?

571. Those sides?

572. These are roof panels? - Yep.

573. They're all waiting for instruction

574. yet you're only talking to yourself.

575. - I'm reading. - Yeah, to them.

576. - No, I've got to understand it first,

577. what am I gonna tell them before I understand it?

578. - With his prickly attitude

579. it's clear Nigel's no team player.

580. - It's easy ain't it?

581. Fucking flat pack anchor, it doesn't fucking fit does it?

582. - This is a worry ahead of tonight's service

583. Just over 100 booked so if that's how confident he is

584. at delegating a chicken pen being put together,

585. what the fuck is he going to be like

586. running the dining room?

587. I think Nigel's arrogance

588. means he can't take any constructive criticism.

589. Nigel's management remains a big headache,

590. but tonight's service is looming

591. and I have to teach the lads a couple of British classics,

592. starting with mushrooms on toast.

593. So we're sautéing the mushrooms.

594. Now, what are those chickens producing out there,

595. what have we got?

596. - Eggs. - Eggs.

597. - Excellent, beautiful eggs, yeah?

598. So, on top of the mushrooms

599. we're going to have the most amazing poached egg, yeah?

600. How long does it take to softly poach an egg, Paul?

601. - Three minutes.

602. - Yeah, three, three and a half minutes.

603. Just finish with a little bit of mustard, yeah?

604. And go.

605. I think I've spotted great potential in Pete.

606. I'm trusting him to cook the locally sourced calves liver.

607. And just turn it over, good.

608. It's really important to cook it quickly here, good, nice.

609. Liver on, yeah?

610. Bacon, little sprig of watercress.

611. Liver and bacon.

612. All we've done is three or four dishes

613. that are tasting naturally.

614. Really fucking focus on that tonight, yeah?

615. That's a big ask

616. and a massive responsibility on your shoulders, yeah?

617. And when the fucking shit hits the fan I'm here,

618. but don't fucking lose it, okay?

619. - I won't lose it. - Okay?

620. This is a crucial test of my strategy to save The Granary.

621. Tonight we've got 100 booked, including a party of 48

622. air traffic controllers from the local airport.

623. - These professionals know how to avert disaster.

624. I only hope I can do the same.

625. The kitchen's ready, but Nigel and his waitresses

626. can't afford to screw up in the restaurant.

627. I think the communication has gotta be a lot better tonight.

628. The large party out there is 48,

629. don't bring them all in together, make it work.

630. We need the tickets quickly, okay?

631. - Okay. - All right, yeah.

632. - Big test, let's go, good luck.

633. Nigel, what's the matter?

634. - Don't know, nothing I'm aware of, honestly.

635. - No, but you were flapping around

636. and looking like you're fucking—

637. - No, I was just getting the girls

638. organised into their teams.

639. - Okay, you've got a young staff there

640. and they're not controlled.

641. Who's controlling them?

642. - Me. - Good, do it.

643. - Right, okay. - Let's go.

644. - So far very, very smooth, very nice, very relaxed.

645. - Nigel, how are you?

646. Are the last tables sitting down, the 50?

647. - I'd better go and check with the girls.

648. - Okay, good, it'd be nice to get

649. some of the orders in now, yeah?

650. Yeah, so they don't all get swamped at once, yes?

651. - All right, mate, Pete, have you got the full mushrooms on?

652. Yeah, lovely.

653. - The starters

654. for the air traffic controllers are ready.

655. Service please.

656. Yeah, get going, yeah?

657. Unfortunately, the waitress has taken

658. some food to the wrong table and Nigel doesn't spot it.

659. - Two of us have got a starter

660. and nobody else has yet got a starter

661. so where's the rest of the food coming from?

662. Do we eat it now or do we not?

663. - Other customers are sending their starters back.

664. - Touch that. - 19.

665. - It's stone fucking cold.

666. Nigel's job is simply to make sure

667. the waitresses do what they're told.

668. - I'm now doing table 21, okay?

669. All you want to take at this precise moment

670. is four mushrooms, okay?

671. That's 21.

672. - Martin says explicitly

673. the mushroom dish is for table 21,

674. but the waitress serves it to the wrong table,

675. right under Nigel's nose.

676. - Anya, 21 he said.

677. - It went missing.

678. - Nigel knows a table mistake has been made.

679. - This is not what chef told you,

680. now take it to the table he told you, yeah?

681. - But because he's inexperienced,

682. Nigel doesn't make the waitress

683. take the dish to the correct table,

684. making a fraught situation even worse.

685. - Chef told you 21.

686. - The service is, either the cooking or the service,

687. something is wrong, this is absolutely appalling.

688. - Front of house has really screwed us over.

689. - Yeah, it's been screwed in that room.

690. It's been screwed in that room.

691. - Come on, you've got to talk to me big boy.

692. - Yeah, okay, okay, I'm going on 14.

693. - Thank you've got a team here

694. waiting for orders, come on Mart.

695. - Right, four forks going.

696. - Thank you, don't go flat on me.

697. - Right, can I have straight away, shush, everyone.

698. No, Sean five trout straight away,

699. five trout from over there, go.

700. - Martin has stepped up to the challenge,

701. but someone else hasn't.

702. - Okay, yeah, I need breathing exercises I think.

703. - Just settle down, just relax.

704. - Do you want to sit down for a minute?

705. - Yeah, can do.

706. - I'm not going back in there

707. till I've had a cigarette, honestly, too stressed mate.

708. - It's a disaster,

709. Nigel's panicked and lost control.

710. At least the new dishes have gone down well.

711. - It's very nice.

712. It's taken forever to arrive,

713. it's completely all over the place

714. but it's great food now it's come.

715. In my eyes the buck stops with the boss.

716. There's no way I'm going to let Nigel get away with it,

717. he must accept responsibility.

718. That was unbelievable.

719. It was fucking embarrassing.

720. What went wrong?

721. Let me ask you first, you own the place.

722. Truthfully now.

723. - I don't fucking know

724. is the honest answer to what happened.

725. - You don't know?

726. - It was a, listen, two people went to the wrong tables.

727. Now, I know for a fact that Anya,

728. regardless of what table she was told,

729. went and put it where she fucking liked.

730. I don't know why she did that but she did it.

731. That's all I know.

732. - Yeah, that's all you know.

733. I don't think you're capable of fucking a running bath

734. Let alone a restaurant.

735. - Yeah?

736. - You're employing cheap labour, no fucking training.

737. - Cheap labour?

738. - And you expect them to get up to speed.

739. When was the last time you trained a waitress?

740. - Enough.

741. I've got to go and look after my customers.

742. This is nonsense, right?

743. I've told him what happened,

744. I've told him what fucking happened.

745. - Talk to me.

746. - Why, 'cause you don't listen.

747. I'm in denial, I do this all the time,

748. this is how I run my fucking restaurant, it's not true.

749. - That's why you're in the shit you fucking fat idiot.

750. - Don't call me fat, you're a twat, do you know that?

751. - You stupid jumped up idiot.

752. - You stupid fucking silly little (bleep)

753. - This is how you run your business is it?

754. - You're a fucking nob, ah, fuck off.

755. - Are you gonna walk away now?

756. - Go and talk to my customers.

757. Go and talk to the fucking regulars out there.

758. See if they've ever seen a service like this?

759. - And what are they gonna say to me?

760. - Go and ask a regular.

761. - You are the best host in fucking Hampshire?

762. - Probably, some of them.

763. - Are you that fucking blind?

764. - I'm not saying that, that there isn't massive improvements

765. that can't be made here,

766. but if you think that this is the way I run it

767. and I can't run this, you're wrong.

768. So fuck it, I've done my bit.

769. I don't need to talk about this any more.

770. - Un-fucking-believable.

771. Last night Nigel's lamentable leadership

772. caused a mid-air collision

773. for a party of air traffic controllers.

774. But he denied responsibility.

775. Nigel's arrogance could close The Granary for good.

776. Will he listen to me?

777. - Gordon may have found me arrogant, but that,

778. in truth that would only be a reaction

779. to the way he was treating me.

780. You know, when you've invested four years of your life,

781. a huge amount of money, into creating something

782. it's very personal.

783. I won't be spoken to in that way,

784. even if it is Gordon Ramsay.

785. - The most important thing is to get this right.

786. And sometimes when you get defensive

787. on the back of criticism

788. it's almost as if you can't take it.

789. All I want to see is some form of maturity

790. in dealing with it,

791. and I'm not expecting you to like what I say,

792. but let's agree to disagree

793. for now, draw a line and move on.

794. - Right.

795. - Have you thought about getting a restaurant manager

796. full time, 'cause I think you need help.

797. We have issues with service that needs to be controlled.

798. - I take your point, I mean, you know,

799. I'm not a professional restaurant manager.

800. You know, at the moment I'm doing the best I can.

801. All I want to do is make the place as good as it can be.

802. - Uh huh, okay.

803. I need a trick to lure the locals back in,

804. who've been put off by The Granary's exclusive reputation.

805. A fun event for parents and kids could get them back.

806. We need to find a way to get them out of the house

807. with their kids and come and visit The Granary.

808. Have you seen what's produced locally here?

809. - No.

810. - From the best tomatoes to the best garlic

811. to the best mushrooms.

812. Why can't we have a food fare day,

813. a way of announcing that you're here?

814. - Brilliant, I think that's a fantastic idea.

815. - Yeah.

816. - Let's go, time's not our friend right now.

817. - I'll get right on it.

818. - Within 12 hours the food fare is underway.

819. Instead of shark steaks we've got great Hampshire produce.

820. The fare's designed to secure future bookings

821. for the new look Granary.

822. The only exclusive thing here is a petting zoo for the kids.

823. - I'll tell you what it's lacking is cheese on toast.

824. - Really, I've gotta, I'm gonna try that.

825. - I am sure it's mild, I'll just give you a little bit.

826. - Right, Nige, happy?

827. Yeah?

828. - I'm absolutely over the moon, this is a hub.

829. You've caught me pinching all the chilli dips,

830. they're amazing. - Do try our Piccalilli.

831. - Regular fun food events like this

832. will get families filling up the gigantic Granary

833. and help to establish a more friendly reputation

834. for the restaurant.

835. - Absolutely amazing.

836. - I really want to fire up

837. these young chefs with a challenge.

838. They must create a salad using Hampshire root vegetables,

839. the winner will go on my new menu.

840. - A bit of colour for the plate.

841. - Okay, good, so, eggs, tomatoes,

842. look at the colour of those yolks, lovely.

843. - Yeah, beautiful.

844. - Okay, Paul's looking nervous, he's starting to sweat.

845. - Me? - His gel's running.

846. - I'm starting to sweat and sweat as well.

847. - I'm ready to rock 'n' roll.

848. - Right, what are they?

849. - Beetroot and roast parsnip salad with chopped walnuts

850. and an English mustard dressing.

851. - What is it Paul?

852. - Mine is an egg and rocket salad served with parsnip chips.

853. - Sean, what is it?

854. - Pan-fried parsnips in honey and oil with a carrot coulis.

855. - Did you blanch them first in boiling water?

856. - Yeah, I blanched them first.

857. - And then roasted, okay Mart, I like all three of them.

858. And you?

859. - They're all very good.

860. - And do you know what?

861. Let's get the customers having a taste as well.

862. Forks down, describe what it is.

863. - This is the honey roasted parsnips.

864. - At last these boys have had a chance to shine.

865. Their enthusiasm can only improve the menu further.

866. Whose dish is best?

867. - Which one would you prefer to order off the menu?

868. - The second one.

869. - What's that? - The second one.

870. - Peter's? - Yes.

871. - Excellent. - Five to one.

872. Congratulations. - Thank you very much.

873. - Good, good good good.

874. - Just literally off the top of my head come up with that,

875. and for them all to like it as well is,

876. well, amazing really.

877. - What flavour have we got here then?

878. - Smoked haddock and leek potato.

879. - The stress of running a failing business

880. has meant Nigel has taken himself far too seriously,

881. he needs to relax and drum up some new business.

882. How many bookings have you got so far?

883. - So far from today? - Yes?

884. - I don't know, the girls have got the book,

885. but they're filling up fast.

886. - Okay, not enough, yeah?

887. Go upstairs. - Yeah.

888. - Put this on, come down.

889. - You are joking me. - Put this on. (laughs)

890. Have some fun with the kids, relax a little bit,

891. I want to see you relaxed, yes,

892. - You are joking. - Okay, off you go, yeah, go.

893. And, hey, get some more reservations, yes?

894. Nigel, move your arse, yeah?

895. I always thought Nigel was clucking mad.

896. - Well, there you go,

897. I mean, a chicken wouldn't lie about good food would he?

898. - No. And he's trying his hand as well.

899. - So, when would you want to come in?

900. You know, me and Gordon have been sort of at it like that.

901. But, you know, I do understand the reasons

902. and I know he's very, very passionate

903. and, you know, this is the proof

904. of how much he's putting into this

905. to make sure that people know about The Granary,

906. so, no, I just want to get on board with it,

907. you know, get the job done properly.

908. - It seriously, honestly does look like

909. the penny has dropped.

910. He has got up to speed

911. with understanding the importance of his locals,

912. get them on your side, they're customers.

913. Without them you're fucked.

914. - I'm sorry.

915. - It's my last day.

916. Tonight we re-launch the family friendly Granary.

917. I'm going to finally nail

918. Nigel's silly pretensions of grandeur.

919. - Just think, people used to pay

920. two grand a year to come here.

921. Now, yeah, they don't have to pay anything.

922. There you go. - Wow.

923. Is that my new logo, the big, fat chicken?

924. - No, I didn't say fat chicken, that's a cock.

925. - Thanks very much.

926. - And that's what you've been all fucking week.

927. I'm unconvinced that the kitchen problems

928. are completely fixed

929. But the menu must change for tonight's launch.

930. I've remodelled it with down to earth British recipes,

931. like this new broad bean and ham hock starter.

932. Fresh parsley and some fresh chives, yeah?

933. And then just lift it up there.

934. So, and, look, it looks like something, again,

935. straight out of the garden.

936. The haddock main is pan fried

937. then topped with a caper sauce,

938. all designed to make life in the kitchen much easier.

939. Basically this is a nut brown butter and,

940. look, on, over the haddock.

941. Again, I'm just trying to keep it

942. as simple as possible, yeah?

943. If these guys fuck up tonight, yeah, it's your fault.

944. I'm here with you and I'm here with them,

945. but they've got to use their own common sense as well,

946. you know that?

947. Pete's come a long way

948. but I have my doubts about his boss, Martin.

949. Has he got his priorities right?

950. - It's difficult sometimes 'cause, yeah,

951. sometimes obviously you're trying to be a Head Chef

952. at all times, but at the same time

953. you're trying to be a father figure

954. stroke probation officer to them,

955. and when you're trying to do both sometimes it's difficult.

956. - I'm also worried about Nigel.

957. So I'm going to make sure

958. he gets some help with the service.

959. Who is going to volunteer to work alongside Nigel

960. and lead all three dining rooms?

961. Someone that's over everything.

962. - Yeah, I'll do it.

963. - Good, happy with that, Nigel?

964. - Yeah, yeah, top choice.

965. - So, okay, what's funny Pete? - Nothing.

966. - Go on, share the joke.

967. Go on.

968. - It's just—

969. - You may be 18 years of age

970. but you're not that fucking old to get kicked out, okay?

971. - Yeah.

972. - So fucking calm down, yeah?

973. And show a little bit of fucking respect, yeah,

974. and let your cooking do the talking.

975. Okay, focus, enjoy it and fucking put your heads down.

976. Don't go silent on me.

977. Do not go silent on me,

978. 'cause when you're silent they're silent.

979. Got to control it, come out of the traps, and those orders,

980. I need in quick, okay?

981. Good, let's go.

982. - Go boys, are you ready?

983. - Yeah, yeah. - Yeah.

984. - It's a totally new menu.

985. Martin must rise to the challenge

986. and keep these lads in line.

987. He seems overconfident to me.

988. - A couple of hours it'll be all over

989. and we'll be sitting outside smoking a big fat cigar.

990. Okay, two fish cakes and a beetroot salad

991. to go to table 4 please.

992. - Out front Nigel is in control

993. with Laura keeping him on his toes.

994. Okay, how is everybody out there?

995. - Yeah, it's been good really.

996. - Well done.

997. Sean, stand by to go out and carve the pork, yeah?

998. In and out.

999. The dining rooms are much more relaxed,

1000. just right for eating with the whole family,

1001. with the salads a storming success.

1002. - We've got lovely food,

1003. and the kids have all enjoyed themselves.

1004. Have you enjoyed it?

1005. - Yeah. - Yeah!

1006. - But in the kitchen

1007. Martin's more like a lily-livered probation officer

1008. than an assertive head chef.

1009. Come on, Martin, pick it up a little.

1010. - Yeah, lovely. No

1011. Well, if I shout all the time and scream

1012. people don't listen to me, so.

1013. - And no one's asking you to scream and shout

1014. and look like an idiot, I'm just trying to—

1015. - Yeah, I know, yeah, I know.

1016. - It's just it's all running it

1017. like we're on Blackpool beach

1018. trundling along with a fucking Cornetto.

1019. Oh, dear.

1020. Looks like Martin's already given up

1021. because he seems to have sunken

1022. and he's not inspiring any of the cooks,

1023. and it's a great shame because in 15 minutes time

1024. the guy's going to be up to his neck in shit

1025. and he'll start complaining and whinging.

1026. Yeah, we can't, we can't serve that Mart.

1027. I mean, they're gonna throw it back before you.

1028. - I'm not happy with it.

1029. - No chance.

1030. - Come on, I need starters for table 11,

1031. they've been waiting a very long time.

1032. Kitchen's got, they've got themselves

1033. in a bit of a pickle there.

1034. They are backed up there, yeah?

1035. So, I'm sorry, the rest will be coming out

1036. just in a couple of minutes.

1037. - Martin isn't directing his chefs, I've got to step in.

1038. Come on Paul, help them put them on the plate as well.

1039. Come on Mart, you've got to get talking to them,

1040. tell them what to do.

1041. When I say you've gone flat as a pancake, man,

1042. I really mean it.

1043. The customers are backing up, we're in the shit and.

1044. - There's too many hot starters, Gordon.

1045. - Oh, come on, don't, don't give me that limp dick excuse.

1046. - There is, I can't, I—

1047. - There's a fishcake and mushrooms on toast.

1048. - Yeah, I know that. - The soup's in a container.

1049. - Yeah, but when they're ordering eight of them—

1050. - And can you shut up a minute please, yeah?

1051. - They're not ordering any—

1052. - You're not helping us, you're giving us all this.

1053. - Sorry? - You're not helping us.

1054. - Say that again. - Ah, fuck off.

1055. - Did you just tell me to fuck off?

1056. - No.

1057. - Is that the thanks you get?

1058. But listen, let me just tell you something to your face.

1059. I know you think it's cocky and smart and fucking hard.

1060. - No, it's nothin' to do with that,

1061. I was just in a heated moment.

1062. - I'm talking to Martin and you shout all over me,

1063. and you're saying, well, all you'll hear is shouting.

1064. You've got a lot to learn.

1065. This is what happens when the kitchen's not committed.

1066. I've got a chef that tells me

1067. that two hot starters is too much.

1068. One fishcake to reheat, mushrooms on toast,

1069. and the chippy little (bleep) in the corner

1070. shouting his mouth off, yeah?

1071. You think someone would show

1072. a little bit more balls than that, wouldn't you?

1073. - Will you just calm down and listen.

1074. - Yeah, but it's not making the work any easier.

1075. - I know, but with you two arguing

1076. and not getting on with the working,

1077. just concentrate on the work, yes?

1078. - Martin has lost his grip over the kitchen,

1079. but I was right to put my trust in Pete

1080. who's shown he can deal with pressure.

1081. - Right, well done lamb, medium lamb.

1082. - Okay, have you got eight pork in there?

1083. - Yes, eight pork loin, there you go,

1084. that's table 18, that's eight.

1085. - Right, it's stone cold.

1086. That's the third dish I've sent back now out of three.

1087. My egg was completely rock hard,

1088. my Yorkshire pudding was black.

1089. It's a shame.

1090. I was getting excited about tonight.

1091. - This is heartbreaking.

1092. Martin couldn't cope with the numbers

1093. and he didn't handle his kitchen tearaways well either.

1094. I'm speechless.

1095. - Yeah, it hasn't gone too well at all.

1096. Hasn't gone too well at all.

1097. - I still think you could have rose to the mark,

1098. I still think you could have come out with the traps, bang.

1099. I'm seriously disappointed.

1100. - I was disappointed with the way—

1101. - I turned round and said, you know, you went quiet,

1102. you didn't delegate, you didn't drive it,

1103. you didn't force it, and you sunk.

1104. From a chef to chef's point of view

1105. let's have a little bit more balls together.

1106. - Alright, yeah, I am, I'm fucking gutted, it didn't work,

1107. I will take full responsibility for it,

1108. it didn't work for me tonight, I wasn't, you know,

1109. no disrespect to anyone, it just didn't work for me.

1110. - The menu?

1111. - There was too, too much going in the ovens.

1112. - Do you want to go back to the old shit?

1113. - No, I don't.

1114. - Well, okay, that's good news.

1115. - I'm really pleased with what you've brought in,

1116. I'm really pleased with it.

1117. - Gordon, we're gonna get this right,

1118. you know, we'll make it work, we will make it work.

1119. When you get back here

1120. you're gonna see us firing on all four cylinders.

1121. - We're going to be in here first thing tomorrow morning

1122. and we're gonna have sit down meeting,

1123. we're gonna discuss the menu,

1124. we're gonna get this place rolling.

1125. Swear to god, if it bloody kills me.

1126. - It's such a fucking shame and so frustrating.

1127. I honestly thought that both Nigel and Martin

1128. were gonna turn that business around,

1129. but on the back of that performance, no chance.

1130. But I hope for the sake of everybody employed by The Granary

1131. that I'm wrong.

1132. But I'm not holding my fucking breath,

1133. 'cause that was embarrassing.

1134. It's been six weeks now since I was last at The Granary,

1135. and when I left them they had the perfect,

1136. locally sourced, real rustic British menu,

1137. but the problem was that Martin couldn't actually cope

1138. with the large numbers it was gonna take

1139. to make The Granary work financially.

1140. So I hope the hell that guy's got his act together.

1141. Right, what in the fuck am I gonna blamed for now?

1142. Here we go.

1143. Has Nigel gone back to his old arrogant ways?

1144. Can I come in?

1145. - You can. - Excellent, how are you?

1146. - Very good, thanks.

1147. - Yeah, good to see you. - Very nice to see you too.

1148. - Are you well? - Yeah, very good, thank you.

1149. - Good, I like that sound, customers in the background,

1150. kitchen busy. - Busy.

1151. - How many's booked for lunch?

1152. - We've got about 45 today for lunch.

1153. - 45 for lunch.

1154. Now, that's good, in the middle of Hampshire, yes.

1155. - That's very good for us, very good.

1156. - Money in the till, yes or no?

1157. - Yeah. It's, it's picking up.

1158. I mean, we're, er, we're already a bit busier than we were.

1159. - Staffwise are you okay?

1160. - Pretty good, couple of serious changes.

1161. Martin's leaving.

1162. - How you going? - How are you you?

1163. I've been very well thank you, how are you?

1164. - I'm very well thank you.

1165. - Yeah, well, you look calm, you look relaxed.

1166. - Yeah, oh, I am, yes.

1167. - In comparison to the last time I saw you.

1168. Yeah?

1169. - Well, I've got some staff now, so, you know.

1170. That makes my life a lot easier.

1171. - What's this I heard you're leaving?

1172. - Yes, I've, decided to move on.

1173. A lot of it's down to you, really, you made me realise that

1174. maybe I should start up a government funded workshop.

1175. Working with guys between the ages of 14 and 16.

1176. - Hey, Pete, how are you buddy?

1177. - I'm fine, how are you?

1178. - Yeah, very well thank you.

1179. One's missing, Chav, where is he?

1180. - Chav, he decided he wanted to do a bit of travelling

1181. and he's gone to work with an old trainee of mine

1182. who's got a hotel in the Lake District now.

1183. - Pete, focusing?

1184. - Excellent, yeah, you know, even more focused than he was.

1185. I know he had his moments, but, yeah,

1186. he's really knuckled down.

1187. - Everything's relaxed.

1188. But I haven't forgotten the disastrous last service.

1189. I'll see tonight if they've improved.

1190. But what about the food?

1191. Okay, right, I'm hungry.

1192. Have we got a spare little table for?

1193. - Your usual table, sir?

1194. - Yeah, let's get the usual table, yeah.

1195. - Okay.

1196. - Let's go back, now,

1197. it would be nice to actually sit and have lunch

1198. and not be blamed for anything this time.

1199. Look at that, local lamb.

1200. I'm nervous about my lunch.

1201. These guys are really busy today, but the menu's promising.

1202. - All fits in now doesn't it?

1203. - Great news.

1204. Music to my ears, yeah? - Thank you.

1205. - Can I just say, you're one stubborn fucker.

1206. Cor, dear, oh, dear!

1207. - It takes a while

1208. to completely change your thinking doesn't it, but.

1209. - Yeah, lovely, that looks nice.

1210. I've ordered a new dish, local mullet broth.

1211. That's lovely, that, it's like a little Minestrone.

1212. Listen, this is delicious.

1213. - Excellent.

1214. - Listen, yeah, this is a million miles better,

1215. I'm telling you.

1216. Lovely.

1217. And without Martin, you know, it's all down to you now,

1218. you know, it's all on your shoulders.

1219. - You know, I'm happy with it,

1220. I've still got a great team here.

1221. - And a million dollar question.

1222. Even in front of 25 ladies having lunch,

1223. would you accept that you were wrong?

1224. - Can I say it quietly?

1225. - You can say it as loud or as quiet as you wish.

1226. - I was wrong.

1227. - You were wrong. (laughs)

1228. Wow, look at that.

1229. The food's changed and Nigel's attitude as changed.

1230. So, yes, great news all round.

1231. He's a little bit more humble now

1232. and it looks like he's got rid of all those little dreams

1233. on the private bar and all that crap,

1234. it's back to humble cooking in a humble building.

1235. And the red mullet, who's idea was that then Mart?

1236. - The red mullet, it was my idea

1237. but Pete cooked the red mullet for your lunch.

1238. - Hope you liked it. - It was delicious.

1239. There was one problem with it,

1240. and don't take this personally, yeah,

1241. the portion was too small.

1242. - Oh. (laughs) - I wanted more! (laughs)

1243. I wanted more.

1244. - Happy really, happy 'cause he's happy for a change.

1245. - The real test is to come.

1246. Can Martin and the team deal with a busy night.

1247. I'm asking customers to write comment cards

1248. to see if The Granary has restored its battered reputation.

1249. Locals, would you be so kind to fill out

1250. a customer comment card.

1251. Would you be so kind to fill out a customer comment card

1252. and just tell us exactly what you think?

1253. - Service please.

1254. - And more importantly, for me and the restaurant,

1255. please be honest

1256. And your criticisms are crucial.

1257. - So fried liver and a well done lamb please.

1258. - There you go, just give us a line on the back

1259. and tell me exactly what you think.

1260. Nervous about the comment cards?

1261. - No, not at all.

1262. - No, good, I like that level of confidence.

1263. - Lamb, plaice and faggots.

1264. - They're loving the food.

1265. Hopefully if we can keep the act together

1266. on the service as well we'll be fine.

1267. - Seems very well organised in there, nice and calmly run,

1268. the boys are working really well.

1269. But now for me the most important part

1270. is the customer comment cards,

1271. that's what I can't wait to read.

1272. Thank you, good, bad, should I be nervous?

1273. - Scared. - Scared?

1274. First customer comment card.

1275. Really nice cooked food.

1276. Great to see local produce.

1277. Service friendly, relaxed, wonderful atmosphere.

1278. Well, smile then, bloody hell!

1279. - Hooray!

1280. - The second one, very tasty, very well cooked, yeah,

1281. always a pleasure.

1282. Atmosphere, ambience, cosy and warm.

1283. I'd rather like the young chef,

1284. can I have him cook me a steak.

1285. What?

1286. - Is there a contact number on there?

1287. - I wrote it you fucking dumbo.

1288. Good news, locals love it,

1289. great feedback from the comment cards

1290. and what more could you ask for?

1291. Good, honest local produce cooked simply.

1292. That's it, The Granary is graced by the locals finally.

1293. Service, lovely, warm, friendly service.

1294. I'm very happy.

1295. Overall, atmosphere cosy, I'm coming back.

1296. - Hooray! - Hooray!

1297. - Much better than Gordon's food.

1298. - Does it really say that?

1299. - Yeah. - Yeah!

1300. - Jesus Christ.

1301. I wrote it. - No you didn't.

1302. - I know I didn't. - Yeah!

1303. - Last one.

1304. Nice soup, sexy bread, tender pork.

1305. Good, atmosphere, warm, cosy and welcoming.

1306. That is enough, yeah!

1307. Finally, well done.