1. Agreat little Italian restaurantCopy !req
2. in a wealthy town,
charming staff,Copy !req
3. top food, happy customers—Copy !req
4. well, that's the dream.Copy !req
5. But this is La Lanterna andit's going down the pan fast.Copy !req
6. Chef proprietor, Alex Scott isso worried about his businessCopy !req
7. that he hasn't slept
for four months.Copy !req
8. OK, she has.Copy !req
9. Bollocks.Copy !req
10. Fucking shit.Copy !req
11. GORDON RAMSAY
His bestCopy !req
12. mate Gavin runs front of house, but he hasn't got a clue.Copy !req
13. You as a
are fucking useless.Copy !req
14. The food's expensive, therestaurant is empty most nightsCopy !req
15. and Alex is losing more
than a grand a week.Copy !req
16. If I can turn this
business around,Copy !req
17. then the lights will go
out at Laterna for good.Copy !req
18. It's fucking wake up time.Copy !req
19. GORDON RAMSAY
Just 20Copy !req
20. miles north of
London, LetchworthCopy !req
21. is Britain's first Garden City.Copy !req
22. Slap bang in the middle
of town is Laterna.Copy !req
23. It's actually good.Copy !req
24. It'srun by British born and bred,Copy !req
25. Alexander Scott.Copy !req
26. From an early age, Alex
dreamt of being a chef.Copy !req
27. Squeeze a bit of lemonjuice on it and pour a bitCopy !req
28. of olive oil over it.Copy !req
29. Thenchildhood holidays in ItalyCopy !req
30. turned him into a self-confessedltalian ..Copy !req
31. So much so, he's taken tocalling himself Alessandro.Copy !req
32. I think I'm a
pretty decent chef.Copy !req
33. I know there's a lot worse.Copy !req
34. And I do take a lot
of pride in what I do.Copy !req
35. I'd like to get to
such where we'veCopy !req
36. got really good
reputation, where peopleCopy !req
37. would travel from
40, 50 miles, 60Copy !req
38. miles to come here for a meal.Copy !req
39. And we have got a really, reallygood name, like Gordon or JamieCopy !req
40. or one of these other fellows.Copy !req
41. GORDON RAMSAY
HelpingCopy !req
42. him realize his Italian dream isPolish sidekick, Aldona Novak.Copy !req
43. But she's got more
attitude than aptitude.Copy !req
44. Listen to me.Copy !req
45. , yeah?Copy !req
46. Yeah, yeah, yeah.Copy !req
47. Trolley, yeah?Copy !req
48. I tried to do everything I canto try and build the businessCopy !req
49. up, everything that I
can possibly think ofCopy !req
50. and it's just not worked.Copy !req
51. GORDON RAMSAY Employing friendsCopy !req
52. hostess girlfriend Emily hasproved to be a dangerous mixCopy !req
53. of business and pleasure.Copy !req
54. OK, let me cancel it.Copy !req
55. I've remortgaged my houseagain to inject some moneyCopy !req
56. into the business and tookout another personal loanCopy !req
57. and sort of beefed
up my credit cards,Copy !req
58. but how long can we last?Copy !req
59. GORDON RAMSAY
With debtsCopy !req
60. of more than 190,000pounds, Alex is on the vergeCopy !req
61. of losing everything he's got.Copy !req
62. It's quite nice
from the outside.Copy !req
63. GORDON RAMSAY That's why I'm here,Copy !req
64. to find out what's gone wrong.Copy !req
65. Chef.Copy !req
66. Morning, Chef.Copy !req
67. - How are you?
- Very well, thank you.Copy !req
68. Good.
And this is it?Copy !req
69. It is.Copy !req
70. - And god, it's small.
- Pokey.Copy !req
71. Yeah, very pokey.Copy !req
72. Al Scott, executive chef.Copy !req
73. I like those.Copy !req
74. So how many is in the team?Copy !req
75. In the kitchen?
Yeah.Copy !req
76. Two of us.
Two?Copy !req
77. So that's why you're
the executive.Copy !req
78. What's with the flags?Copy !req
79. Italian English.Copy !req
80. Italian English?Copy !req
81. And that's the
style of food is it?Copy !req
82. It is—
Italian.Copy !req
83. Italian.Copy !req
84. And you're from Italy?Copy !req
85. England.Copy !req
86. Oh, England?Copy !req
87. I've just always what's
in an Italian kitchen,Copy !req
88. so I just sort of learnedto learn the language,Copy !req
89. learn their style of cooking.Copy !req
90. So lots of
Italian ingredients.Copy !req
91. Where are the courgettes from?Copy !req
92. From my butcher from
London this morning.Copy !req
93. Courgettes from a butcher.Copy !req
94. And where are the peppers from?Copy !req
95. Tesco's.
Tesco's.Copy !req
96. They're cheaper.Copy !req
97. Oh,
they're cheaper?Copy !req
98. So courgettes from thebutcher, peppers from Tesco,Copy !req
99. lemons from Sardinian?
- Cash&Carry.Copy !req
100. So so far,I've seen fuck all Italian.Copy !req
101. It's Saturday, the only busynight at Lanterna, a chanceCopy !req
102. for me to take a
close look at Alex'sCopy !req
103. authentic Italian kitchen.Copy !req
104. What's that there?Copy !req
105. That's.Copy !req
106. GORDON RAMSAY Packet bechamel sauce—Copy !req
107. that reminds me of
my days as a hotelCopy !req
108. commis, back in the early '80s.Copy !req
109. A successful Italian kitchenhas to understand the secretCopy !req
110. of great Italian food—Copy !req
111. simple fresh
Italian ingredients.Copy !req
112. What does
do for service?Copy !req
113. Operate the microwave?Copy !req
114. In Alex's kitchen, all thevegetables are pre-cookedCopy !req
115. and blasted in the microwave.Copy !req
116. Oh look, they're everywhere, like Christmas treeCopy !req
117. decorations.Copy !req
118. What we need to do isstick her on the top shelf,Copy !req
119. we've got a furry.Copy !req
120. What turns you on about food?Copy !req
121. What makes you
excited about food?Copy !req
122. - Nothing really.
- Nothing.Copy !req
123. Fuck me.Copy !req
124. And what did you do in Poland?Copy !req
125. We're you working as a chef.Copy !req
126. I worked in a tax office.Copy !req
127. The tax office?Copy !req
128. Yeah.Copy !req
129. Yeah.Copy !req
130. That's nice.Copy !req
131. So why cooking?Copy !req
132. I don't know.Copy !req
133. I don't— I don't know.Copy !req
134. I don't actually cook.Copy !req
135. Great start—Copy !req
136. a Polish assistant whowon't cook and an EnglishCopy !req
137. chef who seemingly can't.Copy !req
138. I want one of the
course.Copy !req
139. GORDON RAMSAY But the menu promisesCopy !req
140. modern Italian cuisine.Copy !req
141. And at 30 quid a head, it's got to be good to keepCopy !req
142. the customers coming back.Copy !req
143. Nice.Copy !req
144. I feel like matchmakers.Copy !req
145. Maybe have a game of Domino's.Copy !req
146. GORDON RAMSAY
The packetCopy !req
147. grassini matches the decor—Copy !req
148. straight out of a 1980s
fake Italian trattoria.Copy !req
149. To see what Alex is madeof, I've asked him to serveCopy !req
150. me up some Italian classics.Copy !req
151. First up, fresh minestrone soup.Copy !req
152. This should be a star
hit on any Italian menu.Copy !req
153. God.Copy !req
154. Very, very greasy.Copy !req
155. Dirty, all stuck
around the outside.Copy !req
156. I'll pass on that one.Copy !req
157. What is that.Copy !req
158. Oh, it's parsley on the stalk.Copy !req
159. GORDON RAMSAY Next, salsiccia alCopy !req
160. gono— fresh Italiansausages baked in white wineCopy !req
161. and served on garlic bread.Copy !req
162. Oh dear.Copy !req
163. Dear, oh dear.Copy !req
164. And it looks like Poodle'spenises doused in parsley.Copy !req
165. I almost like feel I've goneback to sort of 1992, whereCopy !req
166. every other restaurant
on the high streetCopy !req
167. was an Italian ripoff.Copy !req
168. We're now in the 21st
century, and they'reCopy !req
169. still serving crap like this.Copy !req
170. I'm feeling disgusted.Copy !req
171. GORDON RAMSAY
Even worse,Copy !req
172. the amaretto cake is bought in.Copy !req
173. And unfortunately,
not quite defrosted,Copy !req
174. slightly frozen the center.Copy !req
175. Oh dear, dear.Copy !req
176. This is about as authentic asa fucking Chinese takeaway.Copy !req
177. Right, Alessandro.Copy !req
178. You talk passionatelyabout Italian ingredients,Copy !req
179. authenticity.Copy !req
180. I saw nothing Italian andnothing done with care.Copy !req
181. I'm concerned about
where you're going,Copy !req
182. how long this place
has got to lastCopy !req
183. and unfortunately
delivered fuck all.Copy !req
184. And that was way, way below par.Copy !req
185. Do you think this is funny?Copy !req
186. - No.
- No?Copy !req
187. No.Copy !req
188. OK, because I
didn't find it funny.Copy !req
189. That was upsetting, becausethat was fucking dire.Copy !req
190. GORDON RAMSAY Alex may thinkCopy !req
191. that I'm his worstnightmare, but this reallyCopy !req
192. is my idea of kitchen hell.Copy !req
193. He's in such meltdown,
he's even lettingCopy !req
194. the most basic standards
of hygiene slip.Copy !req
195. You think he'd of cleaned up.Copy !req
196. I mean, it's not as if hedidn't know I was coming.Copy !req
197. There's no excuse for
filth as bad as this.Copy !req
198. When was
the last time the placeCopy !req
199. was really properly clean?Copy !req
200. It get's cleaned
every Friday afternoon.Copy !req
201. Yeah?
Bullshit.Copy !req
202. When was the last time allthe fridges were pulled out?Copy !req
203. Pulled out?Copy !req
204. Um, that was done
about two weeks ago.Copy !req
205. What about all the bread rollsdown behind the fridge now?Copy !req
206. You can see them
from here— look.Copy !req
207. She throws
bread up into the—Copy !req
208. Oh, Aldona throws bread
up into the basket—Copy !req
209. To dry out.Copy !req
210. To dry out for bread crumbs.Copy !req
211. And she misses, so it all goesdown in the back of the fridge.Copy !req
212. Dirty lady.Copy !req
213. What about this
pile of shit here?Copy !req
214. What about them?Copy !req
215. With a kitchen in
this state, AlexCopy !req
216. risks further
damage to Lanterna'sCopy !req
217. already fragile reputation.Copy !req
218. Oh, fucking hell.Copy !req
219. That's never been used.Copy !req
220. What about these trays here?Copy !req
221. When were they done last?Copy !req
222. It could even be closed down.Copy !req
223. That— if we do that—Copy !req
224. the oven stops working
when we change that.Copy !req
225. Oh, fucking hell.Copy !req
226. Are you ever going
to tell me the truth.Copy !req
227. It does.Copy !req
228. Don't worry about the
oven breaking, yeah?Copy !req
229. That's replaceable.Copy !req
230. Giving a customer fuckingfood poisoning is not, yeah?Copy !req
231. Yeah.Copy !req
232. Look—
look at that in there.Copy !req
233. That is gross.Copy !req
234. That is fucking disgusting.Copy !req
235. Everywhere you turn
in this kitchen,Copy !req
236. there's another surprise.Copy !req
237. Look, mussels on the floor, stuff everywhere, produceCopy !req
238. just left going moldy again.Copy !req
239. And then there's a
pot noodle on there.Copy !req
240. Who the fuck is
eating pot noodles?Copy !req
241. All righty.Copy !req
242. There's 60 customers out there.Copy !req
243. I am so fucking glad they can'tsee where their food is comingCopy !req
244. from, how it's cooked andwhat the fuck is going onCopy !req
245. behind the scenes,
because it's a messCopy !req
246. and it's a fucking embarrassing.Copy !req
247. Fucking disgusting.Copy !req
248. Oh my god.Copy !req
249. That is taking the fucking piss.Copy !req
250. Fucking hell.Copy !req
251. GORDON RAMSAY It's my second dayCopy !req
252. at Lanterna, where I'm
trying to drag it backCopy !req
253. from the depths of despair.Copy !req
254. Alex has told me
he's tried everythingCopy !req
255. he can to save the business.Copy !req
256. With a new
head chef AlexanderCopy !req
257. promises exceptional
food and an enjoyableCopy !req
258. evening for every occasion.Copy !req
259. Lanterna, when onlythe very best will do.Copy !req
260. Fuck me. Only the very best will do.Copy !req
261. The kitchen is a fucking
dirty, filthy mess.Copy !req
262. Exquisite classic Italian food.Copy !req
263. God, what a fucking spook.Copy !req
264. Radio ad?Copy !req
265. It's going to take a lot
more than that to getCopy !req
266. this place back on track.Copy !req
267. When was the last time
the fridges were done?Copy !req
268. Last week.Copy !req
269. What is that.Copy !req
270. That's
from Saturday night.Copy !req
271. So that's just a special order.Copy !req
272. Jesus Christ.Copy !req
273. I'm shocked by the
levels of hygiene here.Copy !req
274. I wouldn't even serve
that to a fucking pig.Copy !req
275. You know that?Copy !req
276. Alex isn't even followingthe basic rules.Copy !req
277. It's got to be immaculateno matter what you do,Copy !req
278. from a bacon
sandwich to a fuckingCopy !req
279. tortellini or fucking
goat's cheese,Copy !req
280. you have to stay immaculate.Copy !req
281. Oven's shouldCopy !req
282. be cleaned after every service.Copy !req
283. The floor should be spotless.Copy !req
284. And leftover food should
be thrown away or storedCopy !req
285. in clearly labeled containers.Copy !req
286. Oh, fucking hell.Copy !req
287. Who's fingers have
been in there?Copy !req
288. I need to throw this stuffaway, because I'm nervous,Copy !req
289. you know that?
Yeah.Copy !req
290. Yeah?
Yeah.Copy !req
291. Fuck your shit.Copy !req
292. With standards this low, Alex'sauthentic Italian kitchenCopy !req
293. could be closed down.Copy !req
294. Who is that?Copy !req
295. EHO— environmental health.Copy !req
296. Morning.Copy !req
297. Environmental health?
No.Copy !req
298. No, damn.Copy !req
299. I just do the pest control.Copy !req
300. Pest control, fuck
me, do we need you?Copy !req
301. Come in.Copy !req
302. Yeah, heknows what he's got to do.Copy !req
303. He's just going
to check the rat—Copy !req
304. GORDON RAMSAY One saving grace—Copy !req
305. they've never had rats
or mice in this kitchen.Copy !req
306. But there is one pest I'd liketo control, and that's Alex.Copy !req
307. He's been scurrying around inhis own mess for far too long.Copy !req
308. Can you see where we are now?Copy !req
309. I've had a very
embarrassing dinner.Copy !req
310. I've come back into thekitchen, the place is in a mess.Copy !req
311. You've taken your eye off the ball, the passion is goneCopy !req
312. and we've really got to
get this thing back up.Copy !req
313. Let's get all that clean
without any bullshit.Copy !req
314. GORDON RAMSAY With a clean kitchen,Copy !req
315. I can focus on
the main problem—Copy !req
316. Alex's cooking.Copy !req
317. Quite frankly, it's clearlya really fraudulent imitationCopy !req
318. of 1970s Italian crap, becausewhen you walk into a kitchenCopy !req
319. and spot a bottle of LazyLemon, it means lazy bastard—Copy !req
320. nothing more.Copy !req
321. For me, I don't know where tofucking start with the food,Copy !req
322. because what I want to
do is try and installCopy !req
323. that kind of freshness
and give a senseCopy !req
324. of Italian style, influence.Copy !req
325. But Italian food wasn't builtup on fucking frozen foodCopy !req
326. run under water, yeah?Copy !req
327. Because quite frankly, alll've seen you do so farCopy !req
328. is reheat things.Copy !req
329. GORDON RAMSAY I know the food is rubbish,Copy !req
330. but I need to see how
he gets it on the plate.Copy !req
331. I've never seen a chef workat this break neck speedCopy !req
332. and yet achieve so little.Copy !req
333. God, fucking hell.Copy !req
334. That little fucker has gotall the energy in the world,Copy !req
335. but it's just channeled
in the wrong direction,Copy !req
336. because he's actually jumpingaround doing fuck all.Copy !req
337. He looks fucking busy, but he'sactually cooking shit badly.Copy !req
338. Fucking.Copy !req
339. How's my record?Copy !req
340. Witha diet of five Red Bulls a day,Copy !req
341. Alex is so wired, he
bashes out the food asCopy !req
342. though his life depends on it.Copy !req
343. Most of his food comes infrozen or from a packet,Copy !req
344. and I know why—Copy !req
345. he's lazy.Copy !req
346. Instead of getting
ready for his customers,Copy !req
347. he'd rather play golf
all day then rock upCopy !req
348. an hour before service
with his best mate—Copy !req
349. Gavin Squires.Copy !req
350. There's a woman come in sayingshe's got a table of sevenCopy !req
351. people— a course to seven.Copy !req
352. How many
it's got now, Gavin?Copy !req
353. Well, we'll need to doublecount again, because—Copy !req
354. Gavinis the restaurant manager—Copy !req
355. the face of Lanterna.Copy !req
356. Does he know what
he's doing out there?Copy !req
357. We'll have a walk up theroad, because we think weCopy !req
358. may have got the wrong place.Copy !req
359. GORDON RAMSAY
But itCopy !req
360. looks like the dining roomis operated with aboutCopy !req
361. as much finesse as the kitchen.Copy !req
362. You say you want to run itas the Italian restaurant.Copy !req
363. Well, maybe 30 years
ago, I could understandCopy !req
364. why this exists, but not now.Copy !req
365. And quite frankly, it's not going any further, is it?Copy !req
366. Nowhere near it.Copy !req
367. Not with those, yeah?Copy !req
368. That.Copy !req
369. Those, yeah?Copy !req
370. Well, I was taught
to cook by a veryCopy !req
371. well-respected Italian chef.Copy !req
372. Well, that'stotal bullshit, because thereCopy !req
373. is nothing Italian there—Copy !req
374. nothing anywhere.Copy !req
375. Alex tells me this
well-respected chefCopy !req
376. is still in the area.Copy !req
377. Maybe he can shed some
light on the sourceCopy !req
378. of Alex's inspiration.Copy !req
379. Are you Mario, the famous chef?Copy !req
380. Sort of.Copy !req
381. Yeah, you taught Alex
everything he knew?Copy !req
382. Is that right?
Yeah?Copy !req
383. And did you introduce
him to bechamelCopy !req
384. and demi-glace and Marsala?Copy !req
385. Yeah.Copy !req
386. So it was you?Copy !req
387. What?Copy !req
388. I'm the responsible one?Copy !req
389. Did something go wrong?Copy !req
390. Fucking hell, Mario— wheredo you want me to start, huh?Copy !req
391. It turns out Alex spent
his formative yearsCopy !req
392. with Italian born Mario, knowlocally as, Hartfordshire'sCopy !req
393. king of the trattorias.Copy !req
394. And obviously it went
very well, 'cause now,Copy !req
395. you're a taxi driver.Copy !req
396. No.Copy !req
397. It's.Copy !req
398. Right.Copy !req
399. If it doesn't work out forAlex, I suppose you canCopy !req
400. come and bring him to the rank?Copy !req
401. Yeah.Copy !req
402. Because he's food
is fucking rank.Copy !req
403. - Yeah.
- Yeah, see.Copy !req
404. But he's a lousy
driver as well.Copy !req
405. He's a lousy driver as well?Copy !req
406. Fucking hell.Copy !req
407. I'll let you get
back to your rank.Copy !req
408. Thank you very much.Copy !req
409. Very soft those hands, they're like babies bottoms.Copy !req
410. Get back in the kitchen.Copy !req
411. Ciao, Mario.Copy !req
412. Morning.Copy !req
413. It seems the extent
of Alex's knowledgeCopy !req
414. of authentic Italian
cuisine stretchesCopy !req
415. no further than Lutton.Copy !req
416. Alex needs to bite the
bullet and relaunchCopy !req
417. the restaurant with afresh identity of his own.Copy !req
418. But a new image costs money
and Alex is at the endCopy !req
419. of his tether financially.Copy !req
420. How do you pay yourself?Copy !req
421. I haven't paid myself
a wage for four months.Copy !req
422. Bloody hell.Copy !req
423. I mean, is your business reallyon the line of going bust?Copy !req
424. Oh, absolutely.Copy !req
425. It is very much on
the line, because I'llCopy !req
426. loose everything, the
house, everything—Copy !req
427. it's all tied up in business.Copy !req
428. So if it all goes wrong, I walkaway with absolutely nothing.Copy !req
429. GORDON RAMSAY Alex's past seems fullCopy !req
430. of bad financial decisions.Copy !req
431. After just two weeks
of running Lanterna,Copy !req
432. success went to his
head, and insteadCopy !req
433. of getting his cooker
fixed, he spentCopy !req
434. 46,000 pound on a new car.Copy !req
435. With no spare cash,
Alex can't affordCopy !req
436. to turn the business around.Copy !req
437. Can you fucking slow down abit please, I'm feeling sick.Copy !req
438. Fucking hell.Copy !req
439. Why on Earth did you buy it?Copy !req
440. Truthfully.Copy !req
441. I love cars.Copy !req
442. What
I'm trying to say is,Copy !req
443. do you think you've got
your priorities right?Copy !req
444. Look down at the number plate.Copy !req
445. Do you have a small
dick that you're—Copy !req
446. a big dick.Copy !req
447. You don't
need a car for transportCopy !req
448. to get to work.
No.Copy !req
449. No?You live above the restaurant?Copy !req
450. Yep. GORDON RAMSAY: New commitments.Copy !req
451. Yep.Copy !req
452. Big
responsibility.Copy !req
453. Absolutely.Copy !req
454. Fucking
big responsibility.Copy !req
455. Then you go and splash
out on a fucking car?Copy !req
456. Yeah.Copy !req
457. So we've got to
recuperate moneyCopy !req
458. back to get back
into the businessCopy !req
459. to keep the business open.Copy !req
460. Absolutely.Copy !req
461. So
we've got to sell it.Copy !req
462. I mean, if you had thechoice of keeping the carCopy !req
463. and closing the business,
because that's wasCopy !req
464. going to happen shortly.Copy !req
465. Lose the
call, keep the business.Copy !req
466. At last, he'sgot his priorities right.Copy !req
467. And with the car up for
sale on the internet,Copy !req
468. I've got him a good
deal on the new cooker.Copy !req
469. I need to get 38for it to clear the finance.Copy !req
470. Shit.Copy !req
471. Maybe I can ring around
and see if we canCopy !req
472. get rid of that number plate.Copy !req
473. Please do.Copy !req
474. Now let's think of afucking grade A, class A chef.Copy !req
475. Hi, Antony.Copy !req
476. Hi.Copy !req
477. I need some help, please.Copy !req
478. Everyone knows I have
a lot of respect for TVCopy !req
479. Chef Antony Worrall Thompson.Copy !req
480. Mm, notreally my cup of tea, Gordon.Copy !req
481. Not your cup of tea?Copy !req
482. I didn't think it would
be, you know that?Copy !req
483. And we know you're not inneed of a penis extension.Copy !req
484. ANTONY WORRALL
Well, quite.Copy !req
485. Exactly that.Copy !req
486. You're not interested.Copy !req
487. John Cristavelli,Copy !req
488. he's got a massive
ego, doesn't he though?Copy !req
489. John Cristavelli?Copy !req
490. I'll give it a call.Copy !req
491. Hey, JC, please, oh no, I'mtrying to— no, no, listen,Copy !req
492. I'm trying to sell it.Copy !req
493. I'm listening to you.Copy !req
494. You're going to kick my ass.Copy !req
495. I'm only asking— what's wrongwith a private plane then?Copy !req
496. GORDON RAMSAY With a car and the numberCopy !req
497. plate up for sale,
we can move forward.Copy !req
498. It's time to get Alex to dosomething he clearly hasn'tCopy !req
499. done for a very long time.Copy !req
500. I want him to start cooking.Copy !req
501. This
is a way of takingCopy !req
502. all your frustration out, yeah?Copy !req
503. In your.Copy !req
504. Alexneeds all the help he can getCopy !req
505. and I want to see if any
of this kitchen staffCopy !req
506. have hidden talents.Copy !req
507. I want each of you
to make a pizza.Copy !req
508. Whoever has the
best tasting pizza,Copy !req
509. we'll put it on the menu
tonight as a special.Copy !req
510. I've discovered that
Joe, the kitchen porter,Copy !req
511. has trained as a cook.Copy !req
512. Explain yours to me.Copy !req
513. Pepper, mushroom,
cheese ..Copy !req
514. Nice.Copy !req
515. Tomato sauce, mushrooms, onions, cheese.Copy !req
516. Chef Alex.Copy !req
517. Mine has four seasonings—
we have artichokes,Copy !req
518. spring peppers, black
olives and parmaCopy !req
519. ham with a little bit of basil.Copy !req
520. Flash bastard.Copy !req
521. OK, Joe.Copy !req
522. Here we go.Copy !req
523. Excuse me, do you want to comeinto our restaurant to tryCopy !req
524. some pizza we've just made?Copy !req
525. Thank you, here we go.Copy !req
526. Right— Joe, just explainto the lady what we've done.Copy !req
527. Have you got two seconds?- Yes.Copy !req
528. We've justmade these amazing pizzas.Copy !req
529. And this lady is
coming to taste them.Copy !req
530. Would you come in and
just taste them with us.Copy !req
531. You look like a man a little bit undernourished.Copy !req
532. Bring on the pizza, Alexander.Copy !req
533. I bet you're a vegetarian.Copy !req
534. I am.Copy !req
535. Well, there you go.Copy !req
536. Well, we have a
vegetarian pizza.Copy !req
537. How long have you
been a vegetarian?Copy !req
538. About 8 years.Copy !req
539. My god.Copy !req
540. GORDON RAMSAY What I didn't realizeCopy !req
541. was the Aldona put parma hamon the base of her mozzarellaCopy !req
542. and tomato pizza.Copy !req
543. Carla, which one did
you actually prefer?Copy !req
544. The last one I tried.Copy !req
545. The last one.Copy !req
546. I'd go for that one.Copy !req
547. The mozzarella one?Copy !req
548. Unfortunately, that's gotlots of mozzarella and tomato.Copy !req
549. But underneath that,
it's parma ham.Copy !req
550. Oh no, that was mean.Copy !req
551. No, no, I didn't know that.Copy !req
552. This is a lady who made them.Copy !req
553. Come forward.Copy !req
554. Aldona, come here.Copy !req
555. There you go.Copy !req
556. See, well done.Copy !req
557. I've never made
pizza in my life.Copy !req
558. You've never made
pizza in your life.Copy !req
559. You converted a
vegetarian, yeah?Copy !req
560. OK.Copy !req
561. Would you like some more?Copy !req
562. No, thank you.Copy !req
563. Oh, come on.Copy !req
564. There's nothing
wrong with you now.Copy !req
565. You haven't come
out in a big rash.Copy !req
566. I'll see you later.Copy !req
567. Take care.Copy !req
568. Good luck with the Vegemite.Copy !req
569. Thank you.Copy !req
570. GORDON RAMSAY Fresh food on the menuCopy !req
571. marks a new start for Lanterna.Copy !req
572. But it's going to be
a huge step for Alex.Copy !req
573. Good
bye,Copy !req
574. Jesus.Copy !req
575. Look at that in there.Copy !req
576. People were eating that.Copy !req
577. It's so strong, this demi-glace, it's not going down the sink.Copy !req
578. Look, it's all here.Copy !req
579. GORDON RAMSAY
I'm banningCopy !req
580. all traces of plasticsauces from the premises.Copy !req
581. Now, Alex will have
to cook from fresh.Copy !req
582. In an attempt to slowAlex down in the kitchen,Copy !req
583. I'm cutting his menu by half.Copy !req
584. Why have got threeCopy !req
585. chicken dishes.Copy !req
586. Just for variation.Copy !req
587. I'm trying to give
people more of a choice.Copy !req
588. Yeah, well, I've
seen all three of themCopy !req
589. and I think they're all
shit, you know that,Copy !req
590. because they're all cloggedwith the same fucking sauce.Copy !req
591. Two of them can go.Copy !req
592. And I'm not doing
that and sayingCopy !req
593. that to put you in the shit.Copy !req
594. But you are in a positionto regenerate, rejuvenateCopy !req
595. those customers and puta little bit of freshnessCopy !req
596. and a lot of excitement
to your customers.Copy !req
597. You know that?
- Yep.Copy !req
598. GORDON RAMSAY With a limited menuCopy !req
599. and some new dishes,
tonight is Alex'sCopy !req
600. big chance to prove
to me that he'sCopy !req
601. capable of cooking from fresh.Copy !req
602. It's something I'd expectone of my most junior chefsCopy !req
603. to pull off without a hitch.Copy !req
604. Check on— one prawn cocktail, two parmigiana, one soup.Copy !req
605. First table is sitting.Copy !req
606. So normally, Alex
goes like this.Copy !req
607. Jesus Christ. Then everyoneget's really dizzy.Copy !req
608. First table, oh shit.Copy !req
609. Damn.Copy !req
610. Fuck.Copy !req
611. Slow down, yeah?Copy !req
612. I want to really make sure thatyou stay nice and calm, yeah?Copy !req
613. Yeah.Copy !req
614. Let's show some
composure now, yeah?Copy !req
615. But the kitchen is
only half the story.Copy !req
616. For the evening to run smoothly, the dining room has got to beCopy !req
617. well managed by the Maitre d.Copy !req
618. Special's.Copy !req
619. Sorry, excuse me—Copy !req
620. GORDON RAMSAY But the Maitre dCopy !req
621. is Alex's best mate.Copy !req
622. It's Gavin's first job
as a restaurant managerCopy !req
623. and I don't think
he's got a clue.Copy !req
624. We have like
couple of portions left.Copy !req
625. Very nice.Copy !req
626. I did have that for
dinner before I started.Copy !req
627. Highly recommended.Copy !req
628. OK.Copy !req
629. GORDON RAMSAY
It doesn'tCopy !req
630. help that Gavin
supported front of houseCopy !req
631. by Emily, Alex's girlfriend.Copy !req
632. Their chicken was cold.Copy !req
633. It was 70 degrees
when I probed it.Copy !req
634. What do you want me to do?Copy !req
635. Anything?
- Nothing.Copy !req
636. It wasn't cold.Copy !req
637. GORDON RAMSAY Her only experienceCopy !req
638. of serving food comes fromseven years as an air hostess.Copy !req
639. That's why
I probe everything.Copy !req
640. You are the Maitre
d, aren't you?Copy !req
641. You're running the place.Copy !req
642. But you've got to getsome authority around you,Copy !req
643. you know that, you'vegot to get some presence.Copy !req
644. Look at those profiteroles
rolls over there.Copy !req
645. That's how big your bollocksshould be, that big.Copy !req
646. Now find them and
fucking use them.Copy !req
647. Just the drizzle.Copy !req
648. Enough.
- Alex.Copy !req
649. Yeah.Copy !req
650. Nice and calm?Copy !req
651. Oh, yes.Copy !req
652. GORDON RAMSAY Alex isn't doing too badly,Copy !req
653. but it's not long beforeGavin is way out of his depth.Copy !req
654. He shouldbe taking orders now, no?Copy !req
655. Huh?Copy !req
656. What is he doing out there?Copy !req
657. GORDON RAMSAY Gavin's managedCopy !req
658. to get 60 people
booked in for tonight,Copy !req
659. but he's allowed 40 of themto arrive at the same time.Copy !req
660. I think we'regoing to be in the shit in 10Copy !req
661. minutes time, you know that.Copy !req
662. We're going tobe in a fucking dog shit.Copy !req
663. GORDON RAMSAY Any manager worthCopy !req
664. his weight should know
he's got to staggerCopy !req
665. the bookings to keep a
steady flow of ordersCopy !req
666. coming into the kitchen.Copy !req
667. You're OK now?Copy !req
668. Yeah.Copy !req
669. Yeah, good.Copy !req
670. You don't look it.Copy !req
671. Fucking shit.Copy !req
672. Scrape off the little bitof overcooked ..Copy !req
673. Yeah, OK.Copy !req
674. Just need to put it up
there and call it out.Copy !req
675. What?Copy !req
676. Pull
it— what is it?Copy !req
677. Tell me what it is?
- pasta.Copy !req
678. Fucking hell.Copy !req
679. Here we go again.Copy !req
680. Oh—Copy !req
681. The
nightmare returns.Copy !req
682. There's still no one.Copy !req
683. Underpressure, all Alex's bad habitsCopy !req
684. come flooding back.Copy !req
685. , a long time ago.Copy !req
686. fucking order.Copy !req
687. First timein his entire career,Copy !req
688. he's actually had
to cook properly.Copy !req
689. And it's pretty
obvious he can't do it.Copy !req
690. Completely in the shit and lost it big time.Copy !req
691. Nothing together.Copy !req
692. And he's just clammed up.Copy !req
693. And I've got a good
mind to get that numberCopy !req
694. plate off that fucking car andstick it up his ass sideways.Copy !req
695. GORDON RAMSAY Alex and GavinCopy !req
696. are like two little boysplaying at running a restaurant.Copy !req
697. I've
never worked like this—Copy !req
698. I hate saying it, but
so close to cowboys.Copy !req
699. You know that?Copy !req
700. Quit now.Copy !req
701. Put the restaurant up for sale.Copy !req
702. GORDON RAMSAY I'm more than halfwayCopy !req
703. through my week at Lanterna, but last night's attemptCopy !req
704. at putting freshly
cooked food on the menuCopy !req
705. proved a total disaster.Copy !req
706. Alex has a long way to goif he's going to becomeCopy !req
707. a half decent Italian chef.Copy !req
708. And he's mate, Gavin, gives anequally pathetic performance.Copy !req
709. It's just so frustrating whenyou show them time and timeCopy !req
710. again the perfect
opportunity forCopy !req
711. a great, local Italian
eatery in the middleCopy !req
712. of a very wealthy town.Copy !req
713. And he can make such agreat business out of it,Copy !req
714. but I don't know
if they've got it.Copy !req
715. You jumped up little
fucking prick.Copy !req
716. Who the fuck do you think youare, because you as a MaitreCopy !req
717. d are fucking useless.Copy !req
718. I've done it to upset you, so you would come back to me.Copy !req
719. GORDON RAMSAY
I'm goingCopy !req
720. to have to teach Gavin how to get tough if he's goingCopy !req
721. to have any authoritative— Big deep breath.Copy !req
722. Tell me exactly
what you think rightCopy !req
723. now what's going through your head and get it off your chest.Copy !req
724. GORDON RAMSAY —with his staffCopy !req
725. and his customers.Copy !req
726. Get it out.Copy !req
727. I'm not ready for this.Copy !req
728. Look, there's no one
here for fucks sake,Copy !req
729. we're in the middle of a field.Copy !req
730. You've got to have authority.Copy !req
731. And customers have got towalk in there looking for you.Copy !req
732. And you've got to
get a reputation.Copy !req
733. At the moment, I just seethis sort of little lostCopy !req
734. boy moping around.Copy !req
735. And there's things that aregoing on in that dining roomCopy !req
736. that you should be aware of, yet you're totally clueless.Copy !req
737. So I'm really
nervous that you'reCopy !req
738. not supporting Alex properly.Copy !req
739. So what I want you to do
is start getting angry.Copy !req
740. Right.Copy !req
741. Why did you send that—Copy !req
742. Stop, that sounds like afucking dickhead in a choir.Copy !req
743. GORDON RAMSAY The golden ruleCopy !req
744. in any dinning room—Copy !req
745. you have to be in
control of staff.Copy !req
746. What the fuck do you think you're doing you fucking idiot?Copy !req
747. Like that—Copy !req
748. Andnot let your staff control you.Copy !req
749. Why was our food taking—Copy !req
750. Stop, that's not good enough.Copy !req
751. You sound like a right
fucking limp dick.Copy !req
752. What the fuck are you doingtaking the food to table 6,Copy !req
753. not table 7?Copy !req
754. You fucking idiot.Copy !req
755. You fucking idiot, can you notread the order in the kitchen.Copy !req
756. Excellent.Copy !req
757. GORDON RAMSAY
Gavin needsCopy !req
758. to gain the respect of his team, so they know who's the boss,Copy !req
759. then he can start running therestaurant with a bit of flair.Copy !req
760. Now, you've really
found your bollocks.Copy !req
761. OK.Copy !req
762. Give
it all this time.Copy !req
763. OK.Copy !req
764. What are you doing
you stupid idiot?Copy !req
765. Where's your fucking
brains tonight?Copy !req
766. Is it up your ass?Copy !req
767. GORDON RAMSAY During last night's service,Copy !req
768. Alex looked all right mess.Copy !req
769. One less thing Gordon
has to whinge at me for.Copy !req
770. Let's see if he notices.Copy !req
771. I think you're a dirty fucker.Copy !req
772. Show me your finger nails.Copy !req
773. Ew, fucking hell.Copy !req
774. I want you looking immaculate, smiling up, and just listingCopy !req
775. that whole sort of image.Copy !req
776. Any chance to give
him a quick clean up?Copy !req
777. Yes, that's fine.
Yeah.Copy !req
778. Just don't go too
close in case in bites.Copy !req
779. GORDON RAMSAY With a fresh, clean Alex,Copy !req
780. I want a fresh, clean
look for the menu.Copy !req
781. Alex has confessed that hedoesn't eat fresh fruit,Copy !req
782. vegetables or fish.Copy !req
783. If we're ever going tomake this restaurant work,Copy !req
784. I've got to get him to develop
a better sense of tasteCopy !req
785. for decent food.Copy !req
786. Get the fucking blindfolds on.Copy !req
787. GORDON RAMSAY I'm putting swordfishCopy !req
788. on the new menu and I wantAlex to choose the pastaCopy !req
789. that will be served with it.Copy !req
790. And you lookyounger with that gone today.Copy !req
791. You know that?
A lot younger.Copy !req
792. Right. So first one.Copy !req
793. Quite interesting one this one.Copy !req
794. GORDON RAMSAY We're startingCopy !req
795. with a strong blue cheese.Copy !req
796. There you go.Copy !req
797. Open wide, thank you.Copy !req
798. There you go.Copy !req
799. Nice fine noodles.Copy !req
800. Gavin?Copy !req
801. I have a hint of light,
like light pesto-y.Copy !req
802. Light pesto-y.Copy !req
803. Nutty?Copy !req
804. I think you're fucking nutty.Copy !req
805. You know that?Copy !req
806. This is intriguing
one the second one.Copy !req
807. You can actually
smell what's on their.Copy !req
808. You know that?Copy !req
809. Nextup, fresh herbs and olive oil.Copy !req
810. Definitely freshlychopped herbs in there,Copy !req
811. not dried.Copy !req
812. Fresh choppedherbs, that's interesting.Copy !req
813. Not dried?Copy !req
814. That's not bad.Copy !req
815. GORDON RAMSAY Finally, something ICopy !req
816. found lurking in Alex's larder.Copy !req
817. OK, this one, say spicy.Copy !req
818. So—Copy !req
819. That was very nice actually.Copy !req
820. Very tomato, is it?Copy !req
821. Uh huh.Copy !req
822. More saucy that the othertwo, but still very nice.Copy !req
823. Out of all three pastas, which one would youCopy !req
824. serve with a swordfish?Copy !req
825. I'd say the last one.Copy !req
826. The last one.Copy !req
827. Yeah, I'll take the last one.Copy !req
828. Oh, for fucks sake.Copy !req
829. GORDON RAMSAY Alex's taste budsCopy !req
830. had being sullied byplastic sauces for too long.Copy !req
831. The last one was a
fucking pot noodles.Copy !req
832. Was it?Copy !req
833. A curry pot noodle.Copy !req
834. Pot noodle.Copy !req
835. GORDON RAMSAY I've got to awaken his sensesCopy !req
836. and give him a standard
to aim towards.Copy !req
837. Since I first met him, Alex hasblamed everything but himselfCopy !req
838. for his lack of success.Copy !req
839. So I'm taking him to aneighborhood restaurant thatCopy !req
840. sustained a great
reputation for 14 yearsCopy !req
841. based on simple Italian cooking.Copy !req
842. The chef'sbeen here since the opening—Copy !req
843. Francesco.Copy !req
844. Morning, gentlemen.Copy !req
845. Morning.Copy !req
846. How are you?Copy !req
847. Very well, very well.Copy !req
848. Good to see you.Copy !req
849. Alex has got a small—Copy !req
850. how would you call it?Copy !req
851. Modern Italian?Copy !req
852. Plastic Italianrestaurant in Letchworth.Copy !req
853. For me, the most important
thing is just to lookCopy !req
854. at the size of this kitchen.Copy !req
855. This is smaller than yours.Copy !req
856. Yeah, you don't need a bigkitchen to prepare good food.Copy !req
857. No.
You got one stove there.Copy !req
858. One stove.Copy !req
859. What's the secret
behind Italian cuisine.Copy !req
860. What is it?
- Simplicity.Copy !req
861. Simplicity.Copy !req
862. Simplicity, freshness ofingredient— that's all.Copy !req
863. - And no pot noodles, no?- Nope.Copy !req
864. Nope.Copy !req
865. No, no, no, no.Copy !req
866. No frozen food either.
- No frozen food.Copy !req
867. Hm.Copy !req
868. These in
the oven in a moment.Copy !req
869. Oh, lovely, piglet, lovely.Copy !req
870. Very simple rosemary
garlic fennel seed.Copy !req
871. Nice.Copy !req
872. And how are you serving that?Copy !req
873. Just with roast potatoes.Copy !req
874. We do a very light gravy.Copy !req
875. And do you use
any bechamel sauce?Copy !req
876. No.Copy !req
877. No.Copy !req
878. I've been in here five minutes—Copy !req
879. I am absolutely starving.Copy !req
880. Thank you.Copy !req
881. I want Alexto taste the differenceCopy !req
882. between his frozen
bought in ravioliCopy !req
883. and something an Italiankitchen can be proud to serve.Copy !req
884. I want you to taste this.Copy !req
885. Yeah?Copy !req
886. Really nice fresh
flavor ..Copy !req
887. Clean.
Clean.Copy !req
888. Anything stuck to the
roof of your mouth?Copy !req
889. No.
- No.Copy !req
890. They there, areally nice sage butter.Copy !req
891. Are you thinking of doingsomething like this?Copy !req
892. Absolutely.Copy !req
893. But do you really
want to do it?Copy !req
894. I really
want to do it.Copy !req
895. Am I wasting my fucking time?Copy !req
896. Not at all.
Not at all.Copy !req
897. You will see a big difference.Copy !req
898. And it's been a big wake upcall the last couple of days,Copy !req
899. and it's going to get me intofocus, get the staff into focusCopy !req
900. and get things to
how it should be.Copy !req
901. And get things working again.Copy !req
902. But I'm quite nervous, because I think you'll letCopy !req
903. it fall through your fingers.Copy !req
904. It will work—
it's not an option.Copy !req
905. But if it doesn't work
and you don't wake up,Copy !req
906. what will you do?Copy !req
907. I will wake up.Copy !req
908. I will stick at it.Copy !req
909. I hope you do it, but
I don't think you will.Copy !req
910. And I'm telling
you that in orderCopy !req
911. for you to prove me wrong.Copy !req
912. Yeah, and I will
prove you wrong.Copy !req
913. And before we go, Imean, you're a great chef,Copy !req
914. aren't you?Copy !req
915. Nice car.Copy !req
916. Nice car.Copy !req
917. What about the number plate?Copy !req
918. Can I sell you the
number plate, A1 Chef?Copy !req
919. How much is it going for.Copy !req
920. The car?Copy !req
921. No, the fucking number plate?Copy !req
922. 1,800.Copy !req
923. 1800, so would you have
a private number plate?Copy !req
924. No.Copy !req
925. No.Copy !req
926. Even though you're an A1 chef?Copy !req
927. Yeah.Copy !req
928. You still wouldn't
have a plate?Copy !req
929. No.Copy !req
930. So what the fuck are youdoing with it on your car.Copy !req
931. Alex has had his
car number plate upCopy !req
932. for sale for the
last week and we'reCopy !req
933. praying for some good news.Copy !req
934. Shit.Copy !req
935. Unfortunately, your
item did not sell.Copy !req
936. I was rather hoping wecould get rid of it today,Copy !req
937. you know that, and
have a conclusive sale.Copy !req
938. It'snot the result Alex was hopingCopy !req
939. for, but with Lanterna indesperate need of a revamp,Copy !req
940. I wanted to show him it
was possible to changeCopy !req
941. the look of the restaurantwithout spending lots of money.Copy !req
942. The interior was designedby Alex's girlfriend, Emily.Copy !req
943. And then we've gotbrickwork done on the end.Copy !req
944. But her ideaCopy !req
945. seemed to be based
on dodgy hotelsCopy !req
946. she stayed in as a charterflight air hostess.Copy !req
947. For the price of a
couple of tins of paint,Copy !req
948. we can rid Lanterna of it's 1980s trattoria look.Copy !req
949. Chance, I don't think
you should touch it.Copy !req
950. Right, we'll go with Emily's—Copy !req
951. she's the—Copy !req
952. Who's restaurant is it?Copy !req
953. Is it yours and Alex?Copy !req
954. It's Alex's.Copy !req
955. It's Alex's restaurant.Copy !req
956. Because Emily's last
choice is ghastly,Copy !req
957. so I think she should haveless of an involvementCopy !req
958. next time around.Copy !req
959. You don't
trust me, because—Copy !req
960. Well, it's not because
I don't trust you.Copy !req
961. I think it needs to be a
substantial improvement.Copy !req
962. GORDON RAMSAY Emily, wants pale walls.Copy !req
963. Alex, it's your restaurant.Copy !req
964. Get your goodies
and make a decision.Copy !req
965. I'd like it to be darker.Copy !req
966. GORDON RAMSAY It's Lanterna's first birthdayCopy !req
967. tomorrow night and a
perfect opportunityCopy !req
968. to relaunch the restaurant.Copy !req
969. But in order to make it work, Alex has to be completelyCopy !req
970. committed to his kitchen.Copy !req
971. It's really excitingmaking nice homemade soups.Copy !req
972. And when you think of
Italian restaurants,Copy !req
973. you always think of
stuff being homemade.Copy !req
974. I'm replacingCopy !req
975. the disgusting minestrone soupwith a rich Tuscan bean soupCopy !req
976. instead.Copy !req
977. Can I have a quick
look at the menu?Copy !req
978. Yeah, Aldona, read the menu.Copy !req
979. GORDON RAMSAY I've slimmed down the menuCopy !req
980. from a three page
epic to a simple handCopy !req
981. full of classic Italian dishes, all freshly cooked by Alex.Copy !req
982. Now look at the color of it.Copy !req
983. Yeah?Copy !req
984. What did you think
of the prices?Copy !req
985. GORDON RAMSAY And I've cut his pricesCopy !req
986. to give value for money—Copy !req
987. not a concept Alex has
ever been familiar with.Copy !req
988. And that sets you up with15 to 20 portions of soup—Copy !req
989. about 4 pound a portion.Copy !req
990. 80 pound return.Copy !req
991. But you've got to put 12
15 minutes love into it.Copy !req
992. That's fuck all.Copy !req
993. You know that?Copy !req
994. I want Alex to have everychance of making it a success.Copy !req
995. That, we can get rid of.Copy !req
996. Just see how elegantthat is— nice and white.Copy !req
997. - Much prefer it in white.Copy !req
998. Thepaper table cloths costs nextCopy !req
999. to nothing, and the
paintings come courtesyCopy !req
1000. of a local art college.Copy !req
1001. Alex, what do you think?Copy !req
1002. Fucking bollocks, isn't it?Copy !req
1003. It just looks great.Copy !req
1004. Absolutely great.Copy !req
1005. GORDON RAMSAY With a fully booked restaurantCopy !req
1006. for the relaunch
comes Alex's chanceCopy !req
1007. to forge a new reputation.Copy !req
1008. OK, guys, big
night, new menu, yeah,Copy !req
1009. lots of exciting freshingredients, new dining room,Copy !req
1010. so walk around with
a little bit of graceCopy !req
1011. and put a bit of passion intoit, as if you really want it.Copy !req
1012. GORDON RAMSAY This is Lanterna'sCopy !req
1013. last bite of the cherry.Copy !req
1014. OK, Tuscanbean soup, very simple.Copy !req
1015. GORDON RAMSAY If Alex and his troopsCopy !req
1016. can remember what
I've taught them,Copy !req
1017. then there's just a chancetonight might be a success.Copy !req
1018. OK,
can we just highlightCopy !req
1019. the bottom of the menu
here very, very quickly.Copy !req
1020. Today's celebration,
first anniversaryCopy !req
1021. of Lanterna restaurant.Copy !req
1022. From now, Alessandra
Scott will not be usingCopy !req
1023. microwave or synthetic sauces.Copy !req
1024. And I so fucking mean that.You know that?Copy !req
1025. Yeah.Copy !req
1026. Yeah?Copy !req
1027. OK, ready?Copy !req
1028. Yep.Copy !req
1029. Let's go, good luck.Copy !req
1030. I just really
hope that I don'tCopy !req
1031. fuck up and make any mistakes.Copy !req
1032. I just really want
to get it right.Copy !req
1033. I just want Gordon to say, yeah, you did good, or OK.Copy !req
1034. OK is good.Copy !req
1035. Alex has got all
the right ingredientsCopy !req
1036. to make a bloody good business, but can he pull it off?Copy !req
1037. Fuck knows.Copy !req
1038. On order— one
sausages, one soup.Copy !req
1039. Main course is one, two swordfish.Copy !req
1040. Yeah, chef.Copy !req
1041. Yes, chef.Copy !req
1042. That's better.Copy !req
1043. Gently.Copy !req
1044. No, no, no, just
gently, gently, gently.Copy !req
1045. GORDON RAMSAY
We filledCopy !req
1046. the dining room with some ofLetchworth's local dignitaries.Copy !req
1047. But as the guests
start piling in—Copy !req
1048. One soup.Copy !req
1049. One— one soup—Copy !req
1050. GORDON RAMSAY —the cracks in Alex's cookingCopy !req
1051. begin to show.Copy !req
1052. So two
sausages, yeah?Copy !req
1053. Yeah?Copy !req
1054. Come on, guys.Copy !req
1055. Get the
ready, yeah.Copy !req
1056. But then start
doing the veg, yeah.Copy !req
1057. Start doing that.Copy !req
1058. Table 13.Copy !req
1059. I've got eight potatoes.Copy !req
1060. Yeah, how long?- I don't know how long.Copy !req
1061. Keep
it together, yes?Copy !req
1062. Laura, how's
everybody out there?Copy !req
1063. Fine.
- Yeah?Copy !req
1064. What are they saying
about the food?Copy !req
1065. I mean, we've been inhere now— hour and a half.Copy !req
1066. It's rather slow.Copy !req
1067. We're not very happy about thisat the moment, I don't think.Copy !req
1068. An hour and 15 minutes—we've had an olive.Copy !req
1069. Can we reorder and
have breakfast instead.Copy !req
1070. Bollocks.Copy !req
1071. Fucking shit.Copy !req
1072. GORDON RAMSAY Alex seems to beCopy !req
1073. falling at the first hurdle.Copy !req
1074. I need.Copy !req
1075. Alex.
Yeah.Copy !req
1076. Talk to Aldona.Copy !req
1077. Yeah, I'm a
bit lost at the moment.Copy !req
1078. I know, I know.Copy !req
1079. I know you're lost.Copy !req
1080. But you've just gone really, really, really quiet.Copy !req
1081. You know that?Copy !req
1082. Aldona.Copy !req
1083. What?Copy !req
1084. Can you find time, becausel keep repeating over you.Copy !req
1085. GORDON RAMSAY There's only one manCopy !req
1086. who can get us out
of this mess and helpCopy !req
1087. salvage Lanterna's reputation.Copy !req
1088. Can you
get me Gavin, please.Copy !req
1089. Gavin.Copy !req
1090. Hello?Copy !req
1091. Kitchen is in the shit,
that's pretty obvious.Copy !req
1092. It's a big night tonight.Copy !req
1093. A night we shouldn't
be in the shit.Copy !req
1094. Hello.Copy !req
1095. Yeah, how many
linguine have you sold?Copy !req
1096. Not many.- I don't think many at all.Copy !req
1097. Yeah, we
haven't sold one yet.Copy !req
1098. So in order to help the
kitchen, start pushingCopy !req
1099. the fucking linguine
a little bit, yeah,Copy !req
1100. so we can take a bit ofweight off Alex's shoulders.Copy !req
1101. And push the soup as well—something we can really flyingCopy !req
1102. to start us out, please, yeah?Copy !req
1103. OK, sure.
Let's go.Copy !req
1104. I want Gavin to show some bottle.Copy !req
1105. If he can motivate
his team and startCopy !req
1106. selling the ready
prepared specials,Copy !req
1107. then that will take
the pressure off AlexCopy !req
1108. and get the kitchen
back on track.Copy !req
1109. Well done, let
me just tell you.Copy !req
1110. So on this portion
here now, he justCopy !req
1111. sold another four portions.Copy !req
1112. Hey, well done.Copy !req
1113. Yeah, welcome back.Copy !req
1114. What did we discuss in
the field the other dayCopy !req
1115. about having what?Copy !req
1116. balls.Copy !req
1117. Yeah, profiterole balls.Copy !req
1118. That's exactly that.
And we found them.Copy !req
1119. Yeah. GORDON RAMSAY: Excellent.Copy !req
1120. Well done, yeah?Copy !req
1121. You just made therestaurant another 15 quid.Copy !req
1122. By Gavin pushing
the specials, it'sCopy !req
1123. given Alex some space
to calm down and startCopy !req
1124. cooking like a proper chef.Copy !req
1125. Parmesan.Copy !req
1126. One blue.Copy !req
1127. blue.Copy !req
1128. Get this one right, especiallyon a night like tonight, yeah?Copy !req
1129. Yeah.Copy !req
1130. After the last two and a halfhours of fucking mayhem, yeah?Copy !req
1131. GORDON RAMSAY With the right sortCopy !req
1132. of encouragement, he
might just pull it off.Copy !req
1133. I bet you overcook it.Copy !req
1134. No, I don't.Copy !req
1135. I bet you fucking do.Copy !req
1136. I'm apologizing now,
because Alex willCopy !req
1137. overcook the blue steak again.Copy !req
1138. OK?Copy !req
1139. Sorry.Copy !req
1140. That's it.Copy !req
1141. It'shardly dinner at the Cipriani,Copy !req
1142. but it's not bad.Copy !req
1143. No, this one— blue.Copy !req
1144. And yeah.Copy !req
1145. GORDON RAMSAY And the customersCopy !req
1146. are liking it too.Copy !req
1147. Nice.Copy !req
1148. Very nice.Copy !req
1149. GORDON RAMSAY I never thought I'd say it,Copy !req
1150. but thanks to Gavin's
new found confidence,Copy !req
1151. the Letchworth boys
have come good.Copy !req
1152. Try some more salt.Copy !req
1153. GORDON RAMSAY Rome wasn't built in a day,Copy !req
1154. but at least I've broughtAlex kicking and screamingCopy !req
1155. into the 21st century.Copy !req
1156. Very good.Copy !req
1157. It's excellent.Copy !req
1158. So far, very good.Copy !req
1159. But timings a little bit slow, but otherwise, very good.Copy !req
1160. Yeah, it's been excellent.Copy !req
1161. Tonight, there wassomething a bit different,Copy !req
1162. something a bit
different about it.Copy !req
1163. The sauce— you know—
it was excellent.Copy !req
1164. Happy first birthday.Copy !req
1165. May it's second be even better.Copy !req
1166. Emily, happy with
the dining room?Copy !req
1167. Yes.Copy !req
1168. That
is pathetic answer.Copy !req
1169. That means, no, I
fucking hate it.Copy !req
1170. I've asked Alex to make surethat you don't get a paintCopy !req
1171. brush in your hand again.- Stop it.Copy !req
1172. Yes?Copy !req
1173. Profiterole man.Copy !req
1174. I'll take you down
in the field again.Copy !req
1175. You know that?Copy !req
1176. All right, say it
to me once more.Copy !req
1177. What, the whole lot?Copy !req
1178. The whole fucking lot.Copy !req
1179. The whole fucking lot.Copy !req
1180. I'm positive.Copy !req
1181. In front of your colleagues.Copy !req
1182. Where's your
fucking brain tonight?Copy !req
1183. Is it up your fucking ass?Copy !req
1184. Why the fuck did you taketable 6's order to table 7,Copy !req
1185. you stupid wanker?Copy !req
1186. That's fantastic.Copy !req
1187. Ireally want them to succeed,Copy !req
1188. but it will take a
lot of commitmentCopy !req
1189. and hard work to makethis place a real success.Copy !req
1190. Cheers, guys.Copy !req
1191. Cheers.Copy !req
1192. Cheers.Copy !req
1193. Chin-chin.Copy !req
1194. Cheers.Copy !req
1195. Oh, you smooth bastard.Copy !req
1196. GORDON RAMSAY
Six weeksCopy !req
1197. later and I can't
wait to see howCopy !req
1198. things are going at Lanterna.Copy !req
1199. Very well, how are you?Copy !req
1200. Very well, thank you.Copy !req
1201. When she screamed, I thought, what's going on?Copy !req
1202. I had a dream about you
last night, seriously.Copy !req
1203. You had adream about me last night?Copy !req
1204. I killed you.Copy !req
1205. You're not wrong there.Copy !req
1206. You know that?Copy !req
1207. GORDON RAMSAY When I first visited,Copy !req
1208. I found chef proprietor AlexScott living in a dream world.Copy !req
1209. I don't know how long.Copy !req
1210. GORDON RAMSAY
He believedCopy !req
1211. he was a talented Italian chef, but his kitchen was filthy.Copy !req
1212. I wouldn't serve
that to a fucking pig.Copy !req
1213. You know that?Copy !req
1214. Thefood was dire and overpriced.Copy !req
1215. Fucking disgusting.Copy !req
1216. GORDON RAMSAY And to make matters worse,Copy !req
1217. his restaurant manager
Gavin was a wimp.Copy !req
1218. You as a Maitre d
are fucking useless.Copy !req
1219. GORDON RAMSAY
No wonderCopy !req
1220. Alex was drowning in
debt and about to loseCopy !req
1221. his home and his business.Copy !req
1222. I've never worked likethis, so close to cowboys.Copy !req
1223. You know that?Copy !req
1224. GORDON RAMSAY After a week of hard slog,Copy !req
1225. Lanterna was
reinvented and givenCopy !req
1226. the potential to become agreat neighborhood restaurant.Copy !req
1227. Look atthat swordfish— beautiful.Copy !req
1228. GORDON RAMSAY
Now I'mCopy !req
1229. back to see if my
time at LanternaCopy !req
1230. had any lasting effect.Copy !req
1231. Excuse me, you don't walk in—hey.Copy !req
1232. After the way you shouted atme, I thought, at least, you'dCopy !req
1233. fucking make a bit of presence.Copy !req
1234. How are you?Copy !req
1235. You all right?Copy !req
1236. - Yeah, no, louder.
- How are you?Copy !req
1237. You OK?Copy !req
1238. Bollock, that's crap.Copy !req
1239. Where the fuck have you beenthe last fucking two months?Copy !req
1240. We've been fucking hangingaround waiting for youCopy !req
1241. you lazy fucking bastard.Copy !req
1242. How are you?Copy !req
1243. I'm not too bad, thank you.Copy !req
1244. Good to see you as well.Copy !req
1245. That's better.Copy !req
1246. Excellent.Copy !req
1247. Where's Alonda's Christmastree of vegetables?Copy !req
1248. You know, that little stack?Copy !req
1249. They've all gone now.Copy !req
1250. We do
them all to order.Copy !req
1251. Everything is done to order.Copy !req
1252. Thankgod those revolting overcookedCopy !req
1253. vegetables are off the main.Copy !req
1254. Everyone, the wholestaff infusion was lifted.Copy !req
1255. And
you look cleaner.Copy !req
1256. Show me your nails.Copy !req
1257. Not bad.Copy !req
1258. Have you been stuck in acar wash for three weeks?Copy !req
1259. I feel refreshed, reinvented.Copy !req
1260. I'm happy about what I'm doing.Copy !req
1261. We clean— cooker gets
done every morning.Copy !req
1262. I can't believe what I'm seeing.Copy !req
1263. It
get's stripped down.Copy !req
1264. Open up them doors,Copy !req
1265. show me, surprise me, Alex.Copy !req
1266. That's not bad.Copy !req
1267. So what's that in there?Copy !req
1268. That's
my mixed ..Copy !req
1269. Fuck me.Copy !req
1270. Fuck me, serious.Copy !req
1271. GORDON RAMSAY I'm speechless.Copy !req
1272. Alex is actually cooking.Copy !req
1273. Got my pasidon here.Copy !req
1274. And we have it— ravioli filledwith mushrooms and walnut.Copy !req
1275. Jesus Christ.Copy !req
1276. Fucking hell.Copy !req
1277. You all right?Copy !req
1278. Yeah?Copy !req
1279. He surprised me.Copy !req
1280. He surprised me.Copy !req
1281. I'm, you know, a little
bit sort of in shock.Copy !req
1282. Thank you.Copy !req
1283. I didn't think you were capable of doing it.Copy !req
1284. The amount of time I spend in the kitchen now is like, I say,Copy !req
1285. about four hours more
to what I was doing.Copy !req
1286. And the more work and
effort and the more careCopy !req
1287. you put into food, the moreit hurts when it goes wrong.Copy !req
1288. Oh, absolutely.Copy !req
1289. So you know, it's aninteresting relationship.Copy !req
1290. And it looks like
you've now startedCopy !req
1291. to sort of really wake up andunderstand that bond with food.Copy !req
1292. Each time I make the ravioli,I'm improving every time.Copy !req
1293. Obviously, tasting the
food is better and usingCopy !req
1294. the fresh ingredients.Copy !req
1295. Well, we've talked the talk.Copy !req
1296. Now, we'll eat the fucking food.- OK, good.Copy !req
1297. Yeah.Copy !req
1298. Yeah.Copy !req
1299. GORDON RAMSAY
I hopeCopy !req
1300. his extra commitment
in the kitchenCopy !req
1301. is reflected in the
standard of his food.Copy !req
1302. You can close your
eyes and actuallyCopy !req
1303. count the flavors, the seps, the walnuts, the pasta.Copy !req
1304. Very good.Copy !req
1305. GORDON RAMSAY I'm pleased to see he stuckCopy !req
1306. to a small, very
simple Italian menu,Copy !req
1307. and everything's freshly cooked.Copy !req
1308. Mm, this is the kind offood he should be selling—Copy !req
1309. real hearty, rustic,
wholesome Italian food—Copy !req
1310. rich with tomatoes, nice
texture in the meatballCopy !req
1311. and a perfectly cooked linguine.Copy !req
1312. Lovely.Copy !req
1313. Fuck me.Copy !req
1314. Is Letchworth ready
for Alex Scott?Copy !req
1315. GORDON RAMSAY
Alex hasCopy !req
1316. come a long way since
he's plastic saucesCopy !req
1317. from just six weeks ago.Copy !req
1318. Last time, you were strugglingto sort of live, survive,Copy !req
1319. depending on credit cards?Copy !req
1320. Yeah.Copy !req
1321. In the shit?Copy !req
1322. Yeah.Copy !req
1323. I mean, Christmas, we basicallycleared off all our depths,Copy !req
1324. sold our business and personaldepths, starting afresh,Copy !req
1325. started a new year with aclear bank balance, paidCopy !req
1326. off all the back dated rent.Copy !req
1327. And we're standing
on our own two feetCopy !req
1328. and we're having a
good January comparedCopy !req
1329. to everyone else in the area.Copy !req
1330. Eventhough he's still got the car,Copy !req
1331. Alex has managed to clear20,000 pounds worth of debt.Copy !req
1332. It's a bit
, isn't it?Copy !req
1333. GORDON RAMSAY And can finallyCopy !req
1334. afford to pay himself a wage.Copy !req
1335. I might make him proud yet.Copy !req
1336. GORDON RAMSAY
But there'sCopy !req
1337. still one thing standing in the way of Alex's success—Copy !req
1338. and that's Alex.Copy !req
1339. I sincerely hope he doesn'ttry to run before he can walk.Copy !req
1340. I just Gordon to come
back in a years timeCopy !req
1341. and say, yes, Alex,
you are an A1 chef.Copy !req
1342. Last one up.Copy !req
1343. Gordalino.Copy !req
1344. Vegetable is delicious.Copy !req
1345. Unfortunately, just a
battered to fuck veal.Copy !req
1346. - I will pass it on.
- Please.Copy !req
1347. GORDON RAMSAY Between them, they'veCopy !req
1348. learned how to crack the egg.Copy !req
1349. Battered to fuck, literally.Copy !req
1350. He was hoping for like a nicebig piece of veal.Copy !req
1351. There was no texture.Copy !req
1352. But apart from that— very nice.Copy !req
1353. GORDON RAMSAY
But theCopy !req
1354. haven't yet made the omelet.Copy !req
1355. You've been cooking
now for six weeks,Copy !req
1356. because that's all
I'm going to say,Copy !req
1357. that you're cooking
properly for six weeks.Copy !req
1358. And it takes years.Copy !req
1359. You know that? ALEX SCOTT: Oh yeah, absolutely.Copy !req
1360. Please don't forget that.Copy !req
1361. Oh no, that's abig wake up call ..Copy !req
1362. Just really sort of
to whatCopy !req
1363. can be done on a small premisesusing fresh ingredients.Copy !req
1364. What you're saying
is that you'reCopy !req
1365. no longer a fucking cowboy?Copy !req
1366. Absolutely.Copy !req
1367. 100%.Copy !req
1368. So when you think that thingsare going perfectly rightCopy !req
1369. and you don't really
need to improve,Copy !req
1370. think back to the days
of powdered stock.Copy !req
1371. But
you always learn—Copy !req
1372. And put the shits upyourself, because there'sCopy !req
1373. going to be no one here in fiveminutes to do that for you.Copy !req
1374. Do it yourself now.Copy !req
1375. Yeah, absolutely.Copy !req
1376. Thank you for your help.Copy !req
1377. I really appreciate it.Copy !req
1378. Thank you.Copy !req
1379. Justone last thing before I go.Copy !req
1380. Hello.Copy !req
1381. Gary?
Yeah?Copy !req
1382. Hey mate, it's
Gordon, how are you?Copy !req
1383. Gordon!- Mate, listen, I need a favor.Copy !req
1384. I'm a little bit in
the shit to be honest.Copy !req
1385. NowGary Rose is truly an A1 chef.Copy !req
1386. I can give it to you
for 2,998 pounds.Copy !req
1387. You've got to be joking.Copy !req
1388. For that kind of money?Copy !req
1389. Look, I'll sell you mine,'cause we're both ..Copy !req
1390. Hold on a minute, you'vegot a number plate—Copy !req
1391. you haven't got
the same, have you?Copy !req
1392. I've got a 22 GR.Copy !req
1393. 22 GR.Copy !req
1394. There you go.Copy !req
1395. Fucking—Copy !req
1396. Give it to me for lessand I'll think about it.Copy !req
1397. 500 quid, I'll take it from you.Copy !req
1398. OK, mate, 500 quid.Copy !req
1399. 500.Copy !req
1400. 500 quid.Copy !req
1401. I'll go back to you on500 quid and hopefully weCopy !req
1402. sold the fucking thing.Copy !req