Ramsay's Kitchen Nightmares 2x5

1. People dream

2. of owning a restaurant in aquaint town like this, set

3. in beautiful countryside, cooking fresh, local produce,

4. serving loyal local, as wellas the tourists, a restaurant

5. to die for, surely.

6. But when I first visited The Glass House

7. it was in deep trouble.

8. Fucking partridge.

9. Fucking all right.

10. Do, yeah?

11. We're not losing it.

12. Oh, for fuck's sake.- No.

13. You've gotta stay.

14. GORDON RAMSAY The kitchen was in chaos,

15. and the customers were mighty unimpressed.

16. It was rare.

17. And the other half was just about cooked.

18. It was.

19. I mean, it was really disappointing.

20. Itwas losing money by the second.

21. And the owner was about to crack up.

22. I'd rather not be here.

23. I'd burn the bloody place down, you know.

24. Better not put that on camera.

25. GORDON RAMSAY He was at his wits end.

26. So he called me in to turn it around.

27. I had just one week to do it, and that was a tall order.

28. Garlic popcorn?

29. Don't take this the wrong way.

30. GORDON RAMSAY I was determined

31. to save Neil's restaurant.

32. But last night you had bad breath.

33. GORDON RAMSAY No feeble excuses, no hiding

34. place, and no bullshit.

35. - You're talking out your ass.- Can we go outside.

36. I'm not going anywhere.

37. You're talking out your fucking ass.

38. GORDON RAMSAY Neil Farrell has always

39. dreamt of owning a restaurant.

40. But in three years sincehe bought The Glass House,

41. his dream has turned into a nightmare.

42. He's deep in debt.

43. So many people are after him for money

44. that he's turned his mobile phone off.

45. He could go mad.

46. And he may even go bust.

47. When it's your own placeand it's your own money,

48. and you're the one that's, you know,

49. walking the tightrope, it's—

50. it's very different.

51. And that's my problem, thatwe haven't— we haven't worked

52. out which road we are taking.

53. GORDON RAMSAY At least

54. he's had the sense to call me in for help.

55. But if Neil's going to pullthis one out of a fire,

56. he's got to take some tough decisions.

57. I can't do that for him.

58. But of course I can encourage him.

59. First up, the kitchen, to see if the chefs

60. know what they're doing.

61. The head chef is 37, like me.

62. He trained at Claridge's before my time.

63. He's on 25 grand a year, so he'd better be good.

64. About the same amountas you did the other day.

65. Until he says I can callhim Gordon, he's Mr. Ramsay.

66. GORDON RAMSAY First I

67. need to watch him cook andsee how he runs his kitchen.

68. Morning.

69. Mr. Ramsay, extremely pleased to meet you.

70. Likewise. First name?

71. Richard.

72. Richard.

73. What do you think is going on?

74. It's a very difficult question.

75. We've been a bit many

76. a time what we're doing wrong.

77. Should we turn it into pizzeria?

78. Is what people want?

79. It's got to the stage now wherel just feel it ain't working.

80. And I'm questioning my ability.

81. GORDON RAMSAY To control his team

82. and inspire them, the head chef's

83. got to believe in himself.

84. Otherwise, forget it.

85. Two.

86. Jack, Caesar salad, buttered salmon.

87. GORDON RAMSAY Hello?

88. No communication.

89. Not a dicky bird.

90. No one even answers the head chef—

91. bad news.

92. No, oui, chef, no, nothing?

93. I have to ask for it.

94. Oh, you have to ask for it.

95. 9 times out of 10.

96. GORDON RAMSAY Time to test Richard's cooking.

97. I thought what would be a nice thing

98. to do just for today for me to go upstairs

99. and have a quick bit to eat.

100. ?

101. Just your favorites, your specialities.

102. I want three duck cake.

103. Put it in.

104. He's not having those.

105. He's having four fresh ones, of which he's going to eat two.

106. GORDON RAMSAY Richard's is proud of his duck

107. cakes with chili jam.

108. Exotic?

109. No— pretentious crap.

110. I don't like Scotch eggs.

111. A big camel's bollocks.

112. And someone's being very lazy in the kitchen

113. because I've got a bloody gone.

114. Mm, same.

115. I'll save that one for later.

116. GORDON RAMSAY Another of his private combos,

117. braised lamb shank with parsnip crisps.

118. It's very clumsy—

119. clumsy cooking and lazy elements.

120. The oil on these stink.

121. And it hasn't been changedin about three or four weeks.

122. Thewhole meal would set you back

123. nearly 30 quid, way too much.

124. OK, guys.

125. The food was disappointing.

126. Sadly, I did choke.

127. That was stuck at the back of my throat.

128. But however, I'm glad it wasme not a paying customer.

129. A restaurant owner's best investment

130. will always be in the chef.

131. And if you haven't got thatsort of major asset downstairs

132. in the kitchen, then forget it.

133. The guy's got to be a motivator.

134. He's got to be a leader.

135. He's going to make you money.

136. He's going to bring customers back.

137. And clearly, from what I've seen so far,

138. Neil hasn't got that in Richard.

139. That's pretty obvious.

140. Nextjob, to see how Richard runs

141. his brigade on a busy night.

142. Good head chefs get the bestout their team, no matter what.

143. Ian was a waiter but got bored serving food.

144. So now he's trying to cook it instead.

145. Ian's girlfriend, Claire, only works here part time,

146. as her main job is running a bookshop.

147. I suspect she's only here because he's

148. going out with Ian.

149. We've got wild animals that have nibbled at it,

150. but nothing.

151. GORDON RAMSAY Randal, the kitchen

152. porter, things we're related because we're

153. both from Scotland.

154. Craig— Craig's, in year twoat catering college and looks

155. pretty clueless to me.

156. But let's hope he proves me wrong.

157. A good team will always turn out good food,

158. whatever the pressure.

159. It's one of the busies niceyear, Saturday at half term.

160. So it's a perfect test.

161. What is that?

162. GORDON RAMSAY There are 106 customers booked.

163. If they're happy, they'll spend an average

164. of 30 quid each, plus wine.

165. And The Glass House will take over 4 grand.

166. But their biggest problem iscoping with lots of orders.

167. Fucking dumb fucksupstairs asses

168. non-existent table.

169. GORDON RAMSAY Neil did

170. tell me when the pressure's intense,

171. the kitchen collapses into chaos.

172. And you know what?

173. It's true.

174. Do you want to answer me?

175. GORDON RAMSAY He ends up giving meals away.

176. Things soon go from bad to very ugly.

177. No, it's not fucking all right.

178. Do, yeah?

179. What happened?

180. It's full of fat.

181. Customer said it's horrible.

182. It hasn't been trimmed.

183. Take it to Richard.

184. Jay, get on the phone now.

185. Find out where this fish is going.

186. The whole thing's gone pear shaped.

187. Everyone's running around likeheadless chickens ..

188. And just a massivebreakdown in communication.

189. Fucking partridge.

190. I need a bigger piece of sea bass.

191. Needs to come back.

192. And that needs to be cooked some more.

193. You want thisfucking partridge cooking more?

194. For fuck's sake.

195. I need another partridge, Claire.

196. Yeah.

197. right.

198. It's really grim.

199. My apologies, chef.

200. 36 have got their salads.

201. We've had the order in for 40 minutes.

202. Yes.

203. That's not good enough.

204. Where's that big?

205. Where's the big?

206. You burned your fucking balls, and

207. fucking rescue.

208. I'll tell you how you canrescue the restaurant.

209. Fucking buy it off me, mate.

210. And you'll do me the biggestfucking favor ..

211. I think someone'sabout to piss his pants.

212. GORDON RAMSAY I'd been

213. at The Glass House restaurantin Ambleside for just a day.

214. From what I've seen so far, it'sgoing to be bloody hard to turn

215. this place around in a week.

216. A month possibly, but now it's inquest time.

217. There's no question where to start—

218. that cocky chef.

219. , please.

220. Yeah.

221. chips.

222. It was going well.

223. Huh?

224. 10 past 9:00, I went outside to have

225. a quick chat with customers.

226. And all of a sudden, I started seeing

227. this food coming back/ huh?

228. Where do you think you broke down?

229. Fucked up not using the guys probably.

230. But the guys just fuckinglet go, as normal.

231. The things went downjust went fucking chaotic.

232. Same as every fuckingSaturday we've ever done.

233. It was exactly the same.

234. Maybe I shouldn't give a shit.

235. Maybe I should just say, fuck you.

236. Give us your money.

237. Thanks very much.

238. Then it wouldn't bother me.

239. And I could go home.

240. And it wouldn't matter ifl got a shit restaurant

241. because there's loads of them out there.

242. And the owners are drivingaround in bloody Porsches.

243. I'm driving a shitty Astrovan.

244. And I'm fucking close to tears.

245. Do you know what?

246. I think Neil'd rather throwhimself in Lake Windermere

247. than actually turn around andbe the bad guy with his staff.

248. It's not all kitchen's fault. But the kitchen's

249. the engine room, huh, Richard?

250. And if we're not firing onall pistons and we're not,

251. you know, on the ball—

252. Craig?

253. Yeah?

254. Come here.- ?

255. Yeah. - Coming.

256. The chef'sasking you a question.

257. What was the question?

258. The question was whathappened at 20 past 9:00?

259. Where did we go?

260. We were fucking.

261. You look like a sack of shite.

262. Well, at least have thebullocks to apologize to him.

263. He's standing there bawling his fucking eyes out.

264. Yeah.

265. Take your fucking hat off.

266. GORDON RAMSAY We've hit rock bottom.

267. Get upset.

268. Huh?

269. Mate?

270. I'm telling you.

271. I don't want you to get upset.

272. GORDON RAMSAY The team

273. will need a real boost if we'regoing to get back on track.

274. It was allgoing so fucking well.

275. GORDON RAMSAY But there's

276. still some problems to tackle.

277. It's my second day in theLake District trying to save

278. The Glass House restaurant.

279. And I'll tell you what, it's an uphill struggle.

280. Next battle, hygiene.

281. This place is about as cleanas a puppy's litter tray.

282. This secret film was taken last week.

283. They knew I'd send someone to check around,

284. but they didn't know it was Mark Sargeant,

285. my head chef at Claridge's.

286. And they didn't know he hada camera hidden in his hat.

287. MARK SARGEANT God, plastic containers.

288. The instantly tell me the food'snot as fresh as it should be.

289. Even the head chef's not sure.

290. This kitchen is filthy, straight from the dirty floor

291. until the.

292. It's supposed to be akitchen not a building site.

293. Gordon's gonna have their bullocks for this.

294. Morning.

295. Let's go.

296. Is that cleaned every night?

297. GORDON RAMSAY The cardinal rule of cooking,

298. your kitchen must be clean.

299. And by clean, I mean spotless.

300. The normalclean down, Richard,

301. is what, every Saturday night after service?

302. We do it throughout the week.

303. But you must have onebig clean in the week, no?

304. Just don't have the time.

305. bullshit.

306. It's not bullshit.

307. At the end of the night, the last thing I want to do

308. is look up.

309. End of the night?

310. Make time.

311. Clean kitchen, clean first.

312. Lazy kitchen porter, 45.

313. But it's not

314. just up to the kitchen porter.

315. Everyone should be responsible.

316. But they're not.

317. You've got to trust thebrigade that you're paying.

318. And secondly, you know, bring them on, involve them,

319. make them, keeping a hold of them,

320. motivating them, involving them.

321. Increasing the responsibilitiesand working on them.

322. think how much timewe spend together all day long.

323. Yeah. - It's exactly that.

324. we spend is ..

325. We spend more time togetherin the kitchen than we

326. at home.

327. Nothing more

328. I can do till they finish.

329. Time for Neil.

330. I do wish he'd turn on his mobile phone,

331. grow some bollocks, and act like a bloody boss.

332. There are too many customers tocope with on Saturday nights.

333. But the rest of the week, the place is deserted.

334. That's partly because no one can find it.

335. When I walkedpast for the first time,

336. coming down here from right-hand side,

337. I had no idea where the restaurant was.

338. And here we should have anice, plum, little sign—

339. Glass House Restaurant, witha menu board, beautifully lit.

340. to put some little bloody neon

341. lights or nice fancy lights around it

342. as an attraction and that lit.

343. See that sign there, The Glass House?

344. Yeah.

345. And with a new logo and a newprinting, just something that,

346. you know, speaks value, yeah?

347. It doesn't even say we'rea restaurant, does it?

348. It doesn't say you're a restaurant, exactly.

349. I want to see a bloodytelephone number on there.

350. Caesar salad.

351. Duck cakes.

352. GORDON RAMSAY Now for the menu.

353. A well-written menu shouldto entice customers inside.

354. At best, this one is confusing.

355. At worst, it's just bizarre.

356. I don't want to read popcorn.

357. Garlic popcorn.

358. Where the fuck did that come from?

359. Something— vegetariansalways say that they've got no—

360. there's no crunch or nobody in any of the dishes.

361. They've got no palate.

362. What are you worried about a vegetarian for—

363. Yes!

364. —for god's sake?

365. Vegetarianism is on the decline.

366. Large menu— two starters, toomany courses, and two puddings.

367. Yeah, I'm just wondering how many

368. people aren't going to comein for a two-course lunch.

369. Yeah.

370. But when we look at themenus two course,

371. and it has hearty, rustic countrified food,

372. then trust me.

373. Because I know you don't want to let go of the sandwiches,

374. and I totally understand that.

375. I want to let go.

376. I just don't want to let go of the revenue.

377. OK, guys.

378. Great.

379. Open mackerel sandwich.

380. down.

381. Good, man.

382. GORDON RAMSAY With a clean kitchen,

383. we can improve the food.

384. And I can find out exactlyhow the team works.

385. Gentle hand because they'revery, very, very fine.

386. And then Craig?

387. Yeah.

388. Taste it.

389. GORDON RAMSAY Craig looks scared stiff

390. of making a mistake.

391. He'll have to change thatif he wants to be a chef.

392. Less salt? GORDON RAMSAY: salt?

393. Yeah.

394. I haven't put it in yet.

395. Salamander.

396. If it's not a hot pan, whathappens to the fish in the pan?

397. It won't cook.

398. Not only that, smart, but it will boil.

399. So it will have no color on it.

400. Two more around the outsideand one in the center.

401. GORDON RAMSAY Ian's got some bad habits.

402. But he's only beencooking for three months.

403. And I think may make it one day.

404. How do you know when it's done right?

405. How do you know?

406. The whole thing's changing color.

407. And it's gets halfway, what does that mean?

408. Turn it over.

409. Turn it over, exactly.

410. But we're just going to finish on the bottom.

411. Good.

412. Good question.

413. You're a very, very good cook, yeah?

414. I don't know.

415. And no oneever taught you that before?

416. This restaurant is goingto be better than the BLT.

417. Up and over.

418. Different from a BLT?

419. Not as good as a Big Mac.

420. Not as good as a Big Mac.

421. , you know that?

422. GORDON RAMSAY In a well-run kitchen

423. everyone makes a contribution.

424. But Richard hasn't even asked his team what

425. they think the problems are.

426. Craig, what's your weak point in the kitchen?

427. When I get a lot of orders, I don't have them in front of me,

428. so—

429. like, they get shouted out once, and then I have to probably

430. check the ticket again.

431. Put it together in your ownmind, then just jot it down.

432. Saturday night's quite hard when

433. all the checks are coming on.

434. And I do kind of lose where I'm at

435. and how many steaks I'vegot on order and how many—

436. Mm-hmm.

437. When it goes quiet, it's kind of like it's

438. difficult to motivate yourself.It's difficult—

439. ?- Yeah.

440. , is that your third one?

441. Second.

442. Second one.

443. Jesus.

444. GORDON RAMSAY Neil's finally

445. agreed to a new lunch menu—

446. simple fresh food for a tenner, including

447. the new mackerel sandwich.

448. That's lovely.

449. We've just had a taste of each other's.

450. I'm glad you enjoyed it.

451. Atlast, some happy customers.

452. We've got a restaurant full of happy people.

453. Fantastic.

454. Chive, small amount.

455. Ian, treat it with a bit of love and care.

456. Place it in there gently, yeah?

457. And don't throw it in.

458. GORDON RAMSAY My god, the kitchen suddenly

459. sounds as if it's running well.

460. One salad, one sausage.

461. Yeah.

462. Check.

463. Claire, can you let me know when

464. that is coming?

465. Yes.

466. Three minutes, Claire.

467. Fantastic.

468. Within 30 seconds, every section of the kitchen's

469. talking to one another.

470. Good.

471. GORDON RAMSAY Everyone

472. in the team's responding.

473. But Richard's not working with them.

474. You want them to help you?

475. Are you sure?

476. Yeah?

477. establish, a quietlunch, not really that busy.

478. I just want to see you workingtogether even more now.

479. I know there's nothing new to do right now.

480. But there's— yeah?

481. I know it's painful, but getthem doing something for you,

482. please. - Yes, Chef.

483. Thank you.

484. And you, mate, ask him, can I do anything for you, Richard?

485. What do you need doing?

486. Sausages, where are they?

487. Mashed?

488. do?

489. Bring the brigade together.

490. Even Richard said to me, theguy that's got no

491. management skills, he's beenwatching you and the way

492. you are with the guys.

493. And you're bringing out the best in them.

494. You're bringing out the hunger.

495. That's what you pay 25 grand a year for.

496. I know.

497. So I'm I'm not being25 grand a year.

498. It's a lot of money. - I know.

499. But I've been stupid with them.

500. I've been cradling them.

501. My head was too far up my bloody ass to realize

502. what the hell was going on.

503. GORDON RAMSAY Neil needs

504. to get his head out hisass and focus on his job,

505. keeping customers happy and making

506. sure they spend their money.

507. The roasted pepper and tomato gazpacho—

508. GORDON RAMSAY He needs his customers

509. to bypass the cheap earlysupper menu that runs till 7:30

510. and eat a la carte.

511. And that's how he'll pay off his debts

512. and rebuild his reputation.

513. Let me just tell you something.

514. 15 portions of apple cake,15 portions of fondant,

515. and 15 portions of bloodyand

516. five nights a week is 125,000-pound-a-year

517. turnover on three itemsout of nearly 20 on a menu.

518. Yeah?

519. The last table just arrived, said

520. they're early, 15 minutesearly. So I want to make sure

521. that Neil doesn't give them theearly supper menu because when

522. we're going to find out whether or not they're

523. here for a bargain or not.

524. And I want to sell the a lacare, not the cheaper menu

525. because they look likethey've got a bit of money.

526. Now, you've got two menus on today.

527. You've got the a-la-carte menu.

528. We've also got the early supper menu.

529. And so you've got lots to choose from.

530. Table— um, that table justarrived and said they were

531. really early, 20 minutes early.

532. They're booked at 7:30.

533. So therefore don't give them the cheap menu.

534. The table of four?

535. - Yeah, just sat down. - Right.

536. - What did you give them?- I gave them both.

537. Yeah, damn.

538. GORDON RAMSAY Will he never learn?

539. Neil must work the tables, not worry about the kitchen.

540. If he only focused, he'd do a fine job.

541. Do you know what?

542. You are a phenomenal salesman.

543. You got the most amazing wine cellar.

544. You can take an order. You can take an order.

545. And you can keen in on the wine.

546. And the best of the food, the more money,

547. they're gonna spend on wine.

548. GORDON RAMSAY After three days,

549. things are looking up.

550. The guys upstairs arestarting to get the basics.

551. But my big worry is the kitchen.

552. Richard just isn't an inspirational leader.

553. It's the biggest problem with the Glass House.

554. But Neil just won't face the facts.

555. I'm gonna have to show himjust how well his kitchen

556. can run without his head chef.

557. Don't take this thewrong way, but I want you

558. to take the night off tonight.

559. And I want you to take the night off.

560. Now, I'd love both you to have dinner together.

561. What?

562. You—

563. - Don't have to eat here do we?- Yes.

564. Dobsey cheese?

565. Yeah.

566. Yes you are.

567. When was last time you guyshad dinner together truthfully

568. without any bullshit? - Well, it was about-

569. - About fi— - 2 and 1/2 years ago.

570. GORDON RAMSAY: 2 and 1/2 years ago.

571. Yeah, well, hey, hello, 2 and 1/2 years ago.

572. And when was the lasttime you sat and ate here?

573. No?

574. Never done it. GORDON RAMSAY: Will you do it?

575. Yeah, we'll do it.

576. Thank you.

577. There's only one conditionthat this takes place.

578. The kitchen downstairs don't know about it.

579. And I don't need a bit ofsupport from you guys as well.

580. No problem.

581. Yeah, 'causeit's be too exciting.

582. I've sent Richard home. - Yeah.

583. Theteam may not be up to this.

584. And if it goes wrong, Imight look a right tosser.

585. - Yeah. - Yeah.

586. Now we had that absolutenightmare last night.

587. I left you together for two hours.

588. And it was the biggest shit hole in Britain.

589. - Yeah.- We're gonna rectify that.

590. Yeah.

591. You're on the hot plate.

592. You're gonna be running the kitchen.

593. OK?

594. And then, if it's going really well,

595. I want to run the kitchenfor half and hour.

596. And God forbid, if it is going that well,

597. yeah, scratch your head. Scratch your bollocks.

598. I'm not interested.

599. I want you to run the kitchen—

600. Yeah.

601. —for half an hour, yeah?

602. All right.

603. Maybe from 1:30 to 2 o'clock in the morning.

604. I don't know yet.

605. Let's just really work for each other.

606. Let's not lose the plot.

607. And let's show him, yourchef, that you guys, ah—

608. We can do it.

609. —more talented than he believes you are.

610. - Yeah. - Yeah.

611. OK?

612. It's all gonna be OK.

613. We're gonna prove tothem, especially Richard,

614. that we can do it without him here.

615. Don't worry.

616. Don't worry about it.

617. OK Claire?

618. Yeah, no worries.

619. Yes. Ready?

620. Yeah.

621. GORDON RAMSAY Table 37 has arrived

622. and it's gone 7:30.

623. So they'll definitely get the a la carte menu.

624. Two.

625. Yeah.

626. Two lamb, one salmon, yes?

627. Toss the salad and I'll do the salmon.

628. Cheers mate.

629. Aye, cheers crocker.

630. I can only pray that they'll taste

631. the difference in the food.

632. Then over a nice glass of wine, he can give Rich what for.

633. In the center of the cut-out.

634. Think about what you doing.

635. Don't rush it.

636. Great.

637. What are you doing?

638. Ladling this stuff.

639. Ladling this stuff.

640. How about looking at the food and showing

641. a little bit of interestin what you're doing, OK?

642. Pea, leek tart, a little bit of asparagus,

643. and just glaze that round.

644. Thank you very much, sir.

645. This is fuckin' amazin'.

646. Have you tried that nut tart?

647. No, piss off, it's not mine.

648. Well try some.

649. If you don't eat that soon, mate, I am.

650. I told you I've had

651. a sexual experiencedownstairs in the kitchen

652. for the last three, four days.

653. Well done.

654. Well done.

655. Salmon.

656. Don't send it, Randal.

657. Don't send it.

658. Salmon dish.

659. Salmon, salmon, salmon.

660. Yes. Watch the hot fat.

661. Thank you. GORDON RAMSAY: That's lovely.

662. Thank you. GORDON RAMSAY: Well done.

663. Thank you.

664. Good, good, good, good, and bloody good.

665. Hey, Randal?

666. Yeah?

667. Away table 34, please.

668. When he's gone are you gonna be able to instill

669. what he's instilling in them?

670. Iain's now in chargeof the kitchen everybody.

671. Oi, right.

672. How many lamb in all are in, please?

673. One lamb, one loose pig, one beef well.

674. Good.

675. Watch.

676. You've got to sustain it now—

677. I don't know.

678. —forever.

679. Do you know what I mean?

680. Am shitting myself to produce this food.

681. I am really, really fuckin' scared.

682. But I'll die tryin'.

683. Get out that last mutt yeah?

684. I'll say.

685. Yeah.

686. Um, is that notbecause Richard's not here.

687. I'm not gonna say anything.

688. What do youmean you aren't gonna say?

689. We wouldn't have a job if we said that.

690. Yeah,

691. Well, let me ask you, you've got a pair of bollocks.

692. Has it gone well without Richard?

693. It's going smooth.

694. From the moment she pointed to him,

695. you know, I look at her asnot just a bullshit nanny.

696. And like last night whenyou were all havin' a drink,

697. that's why I had to go away.

698. We wanna have it out very quickly.

699. Let's get them out, yeah?

700. Don't worry.

701. Here we go.

702. Table 37, ah, thought thefood was absolutely fantastic.

703. Would like to come down and meetyou and the rest of the team.

704. Oh.

705. These are the chaps.

706. Last—

707. Nice table.

708. Well done.

709. Tres bien, Chef.

710. I mean that, well done.

711. Were you responsible for that food?

712. GORDON RAMSAY Neil looks delighted.

713. But has he had the bollocksto read Richard the riot act?

714. No seriously guys.

715. It really was nice.

716. It was absolutely beautiful.

717. You did well tonight.

718. We all did it in turns.

719. Gordon made us all do it.

720. We all just kept swapping sections.

721. Yeah, we did well.

722. We all workedworked together as a team.

723. And we all— we all really clubbed together.

724. It was great.

725. Tonight, for the firsttime in such a long time,

726. I went and had a meal that I can't complain about,

727. that's all.

728. Can't.

729. It— fuckin' sex on a plate, guys.

730. Remember you're my boys, my girls.

731. At the end of the time, mine.

732. But I need to know in the next two days

733. what you're gonna do in your shop.

734. Jesus Christ. I don't know, Richard.

735. I fuckin' don't know.

736. If you wanna go and sit in a bookshop

737. so you can fuck off for the rest of your life,

738. that's your decision.

739. I said it was your decisionwhen you wanted to buy—

740. But you know the bookshop's good for my degree.

741. I can get my degree there.

742. Got me short and curlies that shift.

743. The team performed bloodywell tonight without Richard.

744. And Neil should look really close at that.

745. Because that is a bad investment.

746. GORDON RAMSAY I'm more than halfway

747. through my week at the Glass House.

748. The good news is, the kitchenteam are doing really well.

749. Last night, they cooked withouttheir head chef, Richard

750. and did a great job.

751. I put these in.

752. GORDON RAMSAY But Richard's still strugglin'

753. and Neil the owner isn't toughenough to get rid of him.

754. And plus—

755. Do you think he takes advantage of you

756. because you're such a nice guy to work with?

757. Sometimes yeah.

758. But then I think everyonetakes advantage of me.

759. He gets paid a fair amount of money—

760. - Yeah, I know. —most every month.

761. - I know.- And it's a bloody good salary.

762. But there doesn't seem to beany onus on, you know, evolving.

763. Let's get better. - He's gotta make money.

764. This is your livelihood.

765. It's a business.

766. This is— this is—

767. I know it is. GORDON RAMSAY: This is your-

768. I know it it.

769. Your lease, your livelihood, your family.

770. Yeah. - Your money.

771. And if this goes tits up—

772. If this go—

773. Then they've all buggeredoff and got a new job.

774. I know that.

775. And you're sat here in the shit.

776. So you're takin' a bit out for service, yeah?

777. GORDON RAMSAY Myself, I'd never put

778. Richard back in the kitchen.

779. Without him it's a happierplace serving better food.

780. But it's Neil's decision.

781. Yeah.

782. But you now realize how much talent's in here.

783. - Yeah, the guys— - Because—

784. —I've got and what I wassayin' to them last night,

785. at the end of the day we are a family.

786. And we've gotta work it out.

787. We're gonna have problems.

788. Well, you're their leader.

789. Yeah, I'm dad.

790. You're the big guy, the big inspiration.

791. I want them to come on.

792. If this slides back down, they'll slide back down.

793. Now, it's not gonna—

794. But they're not—

795. —back down.

796. GORDON RAMSAY My next challenge,

797. to relaunch the menu by the end of the week

798. so the Glass House can startto win back it's customers.

799. Maybe Richard will finallyshow me he can run the kitchen.

800. As far as I'm concerned, it's his last chance.

801. Garlic.

802. For the team,

803. it's another opportunity to prove themselves.

804. Yeah, good.

805. And that's the mostimportant thing about being

806. a talented cook, you know that?

807. Having that inner strength toturn around and say no, stop.

808. That's not good enough. - I'm—

809. And what didwe talk about yesterday,

810. mistakes staying where? - In the kitchen.

811. - In the kitchen. - Yeah.

812. Every time.

813. And the minute you break thatcardinal's rule, when you start

814. sending those mistakes, 'cause you

815. think the chef won't see it.- Yeah.

816. I'm gonna cane your ass, you know that?

817. Yeah, aye.

818. And youknow, like you said, they—

819. GORDON RAMSAY First step of the relaunch

820. is to cut down the menu.

821. That's why I give it

822. a little bit of twist on there. NEIL FARRELL: Yeah.

823. And when I went through the menus last night,

824. late last night, 85 to 90 dishes.

825. Yeah.

826. How on earth we get tocontrol that, you know, over?

827. You know, it's a lot of gear on there.

828. And no, I've not actually down and counted it.

829. Uh-huh.

830. If the menu is reduced, if you've got six starters, six

831. main courses, and five, six puddings,

832. we're gonna sell more of them. NEIL FARRELL: Yeah.

833. Yeah.

834. And so the more we sell of them,

835. the cheaper it comes to make.

836. Yeah.

837. Especiallywhen doing the lamb shanks.

838. - Yeah. - Hot fat.

839. Yeah.

840. Vegetables in.

841. GORDON RAMSAY As well as reducing the menu,

842. we have to make sure the food's top quality.

843. That's the team's job.

844. What we haven'tdone is color them enough.

845. - Right. - So roast them—

846. GORDON RAMSAY Main course, local lamb.

847. I've no doubt Claire canimprove on the fatty lamb shank

848. I had when I first ate here.

849. That's what we're lookin' for there.

850. Right.

851. That'sexactly what I'm looking for.

852. OK.

853. But I wantit all the way round.

854. Full strength. - Put this on the top.

855. Hurry up.

856. Then we're gonna make somebread and butter puddings, yes?

857. GORDON RAMSAY The bread

858. and butter pudding they usedto serve here was pure starch.

859. My version should beperfect for the new menu.

860. I put Craig in charge of the recipe.

861. Hope to God he's up to it.

862. What will you flavor it with this time?

863. - Ah, vanilla. - Bailey's.

864. Bailey's.

865. So as it cooks the wholething is not becoming dry, yeah?

866. OK, there we go.

867. And my spies told me lastweek that we didn't even wash

868. this lettuce for Caesar salad.

869. Here.

870. I don't want hands in there yet.

871. GORDON RAMSAY And a dish,

872. they could become famous for.

873. Let it go around itself.

874. GORDON RAMSAY A classic Caesar salad.

875. That's one for a year.

876. Now toss those salad so it lies.

877. Look at the contour of the plates goin' round.

878. So I'm puttin' the top part of the salad around the outside

879. of the plate.

880. In the center, Parmesan, crispybacon, and then nice crispy

881. croutons round the outside.

882. There you go, the newGlass House Caesar salad.

883. Ah, fingers off.

884. Look, here, wipe it.

885. Yeah.

886. Yeah.

887. GORDON RAMSAY A brand

888. new menu and a fresh start.

889. If all goes well tonight, we'llsee the Glass House reborn.

890. 70 local people have beeninvited to try the new food.

891. Everything, everywherehas got to be just right,

892. and I mean right.

893. I mean perfect.

894. Don't take this the wrong way.

895. Yeah.

896. And I mean, don't take this wrong way.

897. - OK, yeah, Gordon.- Last night you had bad breath.

898. OK.

899. Yeah, and when we're standing there

900. talkin' to customers and you'retrying to sell them something,

901. yeah?

902. It doesn't smell good.

903. Even Richard

904. seems to realize theimportance of tonight's launch.

905. Listen, I'm fired up.

906. It's fuckin' gonna work.

907. Yeah?

908. Yeah.

909. Let's scream it.

910. Let's fuckin' shout chef whenl call a check out, yeah?

911. Yeah.

912. Wait for the end of the check.

913. Yes Chef.

914. Yeah.

915. We'll get one.

916. Oui Chef.

917. We're good.

918. Lookin' atreducin' the menu, Richard,

919. and having them slash the prices,

920. this is not an expensivedish to put together is it?

921. Not— no, not at all.

922. Fresh fish, seasonal—

923. GORDON RAMSAY I've designed the menu

924. especially for Richard.

925. Everything is cooked in advance so there's

926. no chance of a mistake.

927. And the haddock cost absolutely nothing

928. this morning.

929. What was it, 70 pence a pound? Yeah?

930. Yeah.

931. And it smells lovely.

932. Sex on a spoon.

933. Um, who have we got in that we know tonight?

934. I've got a table in of allthe people locally, they've got

935. B&B's, bed and and breakfast.

936. There's quite a few in the media.

937. Yeah.

938. We've got one of the head guys from tourism.

939. Mm-hm.

940. They want to contact you.

941. So make yourself available.

942. I'm gonna recharge me mobile, which

943. I turned off many months ago.

944. Thank you.

945. GORDON RAMSAY Hallelujah.

946. Neil's behaving like a proprietor

947. with balls, proud of his restaurant.

948. The old—

949. You all right? NEIL FARRELL: Yeah, I'm fine.

950. GORDON RAMSAY He's even

951. booked the guests in shifts so there's

952. less pressure on the kitchen. NEIL FARRELL: Good to see ya.

953. GORDON RAMSAY Progress at last.

954. How you doin'?

955. We just got everybody in by the 8 o'clock

956. so we've got 25 minutes.

957. This is easy.

958. The waiters are— Hello.

959. Hello.

960. We have never met.

961. And in two minute's time, our hour of silence starts.

962. Claire. Yeah?

963. Yes.

964. If the kitchen's quiet, everyone can concentrate.

965. Then it should be impossible to confuse orders.

966. Go that,

967. Much needs to be made up wait.

968. Yes, that.

969. Partridge.

970. We and one of your risotto.

971. You know how toca— oh, no come one, Randal.

972. Randal? Yeah?

973. Come here.

974. We're supposed to beworking together on this.

975. Chef.

976. Richard's calling out orders and you're

977. tipping cutlery upside down.

978. Got to at least waituntil we finish first, no?

979. Yeah.

980. Then once he's finished talking to his brigade,

981. yes, we can give him an answer.- Yes, Chef.

982. Oh this lamb'sdefinitely better off the bone,

983. it really is.

984. Yes.

985. Just melts in your mouth.

986. With parsnip.

987. Roast parsnip, your fav— your favorite.

988. That's really good.

989. Very, very smooth, so hopefully

990. towards the rest of thenight it will be even better.

991. Iain? ?

992. Chef. Yeah?

993. They've swapped tables.

994. You still have three Caesarsalad, one pressed ham.

995. Richard'sback in charge of the kitchen.

996. No dairy.

997. GORDON RAMSAY There's only food to reheat

998. and salads to dress.

999. So it comes here.

1000. Let's eat.

1001. The dressing's missing, that's all.

1002. Apart from that it looks lovely.

1003. Do you mind if we— if we start?

1004. Two pieces pancetta please.

1005. GORDON RAMSAY Iain's distraught.

1006. But it is Richard's job to check everything

1007. before it leaves the kitchen.

1008. Not movin'.

1009. That's not movin'.

1010. On your toes now.

1011. Yes? Yeah.

1012. Oi.

1013. Good lads, good lads, come on.

1014. It's our good time guys.

1015. It's started, lift.

1016. GORDON RAMSAY He's makin' a little noise.

1017. Two lamb at the front.

1018. GORDON RAMSAY But he's not leading the team.

1019. Quick, quick, quick.

1020. Ready Chef.

1021. Ah, Neil, tables 49 and 21 that.

1022. GORDON RAMSAY Orders are piling up again.

1023. Chef, we gotta—

1024. we gotta speed this up.

1025. We're looking bad.

1026. Not tonight, please.

1027. Not tonight.

1028. You're not losin' it.

1029. Oh, for fuck sake.

1030. Come on, Randal, quicker.

1031. 5 fish pies, 2, 3, 4, 5, 6, 6 total.

1032. Two at the front, Claire.

1033. Fifteen.

1034. No, that's them.

1035. Don't really know what thehell's goin' on in there.

1036. But you know let me just say, for the last three

1037. or four minutes bein' inthere, it looks shockingly bad.

1038. Where's check on, Claire?

1039. 49, it's up in the tub.

1040. No, don't— it's— go.

1041. 49, yeah, you got the number?

1042. They really have managedto fuck it up properly again.

1043. And they don't have to cookanything except dress the salad

1044. and talk to each other.

1045. They can't even do that so thisis a fuckin' embarrassment.

1046. Wait, one second, listen.

1047. Yeah, that's fine.

1048. Take one Caesar salad out, please.

1049. Oui, Chef. - Yes.

1050. Get the salad out.

1051. Change table number to 51.

1052. Oui Chef, 51.

1053. Next.

1054. I'm not takin' any prisoners anymore.

1055. I'm seriously not.

1056. People don't pull theirweight, they're out of here.

1057. Because I'm not fucking about.

1058. I want table 12.

1059. What's that there for, Rich, three—

1060. GORDON RAMSAY Neil may

1061. say he won't take prisoners.

1062. But surely he can see Richard can't cut it.

1063. But instead of pluckin' upthe courage to sack his chef,

1064. he moans about my Caesar salad.

1065. Not

1066. Plate is too big.

1067. Too big? - Mm-hm.

1068. Bigger partsare what you're serving.

1069. Yeah, I know what we were serving.

1070. The sauce with that, it's actually beautiful.

1071. The dressing was very rich.

1072. Absolutetotal bollocks.

1073. That is a proper Caesar salad done.

1074. What I haven't done is crush the lettuce.

1075. And the shit I saw last week with cooks

1076. jumping on the salad—

1077. I'm not—

1078. —and squashin— no, let mefinish, squashing the salad

1079. up the side of the bowl.

1080. And you're telling me that's too big.

1081. That is fresh salad, beautifully washed,

1082. and I haven't even put my hands in it to dress it.

1083. I've let it dress itself in the bowl.

1084. So what you are telling me is absolute bollocks.

1085. And I'm ready for afuckin' argument right now.

1086. You talkin' out your ass.

1087. If you want an argument— if you want an argument.

1088. You're talkin' out your ass.

1089. Can we go outside out in the car park.

1090. I'll go anywhere.

1091. You're talking' out of your fuckin' ass.

1092. Rather than in themiddle of the restaurant.

1093. Can you stop talkin'--

1094. You're talking out your ass.

1095. There's no point intalkin' to him if he's gonna

1096. use that language.

1097. GORDON RAMSAY Oh really?

1098. Amazing.

1099. He's got big enoughbollocks to stand up to me.

1100. But he can't tell his ownchef he's paid 25 grand a year

1101. that it's time he took his P45.

1102. Yes, haddock could never go quiet.

1103. GORDON RAMSAY We survived

1104. the evening but only just.

1105. I shouldn't care.

1106. But I do like these guys.

1107. And I want to place to be a success.

1108. All right there's a fish pie here.

1109. I am so distraught with Richard tonight.

1110. He couldn't organize it, couldn't control it.

1111. And you know what?

1112. He had nothing to bloody cook.

1113. It'smy last day at the Glass House.

1114. Hey, it's red tree time.

1115. Oui.

1116. Yeah, how far it it from here?

1117. It's around the corner, about two minutes.

1118. Yeah.

1119. GORDON RAMSAY The most important

1120. thing now is to tell the real workers

1121. they've done a great job.

1122. I didn't think I was actuallycapable of doing this work

1123. until you actually came.

1124. Uh-huh.

1125. But now I think that I'mstartin' to get the hang of it.

1126. Mm-hm.

1127. And we will keep the standardsup 'cause you've really

1128. done a lot for the kitchen.

1129. And you've done a lot forme personally as well.

1130. You've done that for yourself.

1131. All I've done is drawn it out of you, that's all.

1132. You got it here. - Yeah, yeah.

1133. That's it. GORDON RAMSAY: That's all.

1134. You've done it.

1135. It's like I felt like todaywhen I had my little time

1136. for myself, I just couldn't helpbut just stand there and just

1137. go, bloody hell, this is me.

1138. Mm-hm.

1139. No, I don't sleep.

1140. You haven't had any sleep—

1141. No.

1142. —since last night?

1143. No.

1144. My God, why aren't you sleeping?

1145. Just adrenaline, just the rushor the job, sir,

1146. The rush of the job?

1147. Oh yeah.

1148. Inspiration I got from you.

1149. You honestly haven't slept?

1150. No, I've not slept none.

1151. Bloody hell, Randal.

1152. This is not an SAS course, you know that.

1153. Randal, you gotta get some sleep big boy.

1154. He hasn't slept—

1155. GORDON RAMSAY So fired up he hasn't slept.

1156. God, maybe we are related after all.

1157. Wood, wood, wood, wood, wood, wood, wood, three.

1158. You have a natural touchwith food, you know that?

1159. You walk around akitchen like a ballerina.

1160. I don't know.

1161. It's just the way you position yourself.

1162. You're agile, you're on your toes.

1163. I'm not gonna put it that way.I mean—

1164. And I still can't believe you've

1165. been cooking for three months.

1166. - Right. - Don't just stop.

1167. Just get it. - OK.

1168. You add add a little bit—

1169. I'mreally going to miss Claire.

1170. Because your strength over the last seven

1171. days has been inspirational.

1172. I think I'm gonna sell my shop.

1173. And I'm gonna get back into thekitchen as soon as possible.

1174. I think that's a good idea.

1175. Gordon Ramsay thinks I'm a really good chef.

1176. Oh my God.

1177. Neil had a word.

1178. But you guys have a workevery night after service.

1179. What did he say last night?

1180. He gave me the options, three options,

1181. and took the third one.

1182. What were the options?

1183. Well, one to leave, two to take a pay

1184. cut and drop down the ladder, and three

1185. to stay, work me ass off, develop the guys,

1186. carry on with what we've beendoing over the last few days

1187. and go for it.

1188. Are you confident that you can become

1189. the new Glass House chef?

1190. Yeah.

1191. Truthfully, how long will you

1192. give him to pull his socks up?

1193. A month.

1194. A month then.

1195. Yeah.

1196. Just promise me one thing.

1197. Yeah.

1198. You make the fuckin'decision and you stick to it.

1199. Oh, I want more than anything in my heart for Richard

1200. to prove me wrong.

1201. And I hope he does.

1202. GORDON RAMSAY To convince Neil of his worth

1203. Richard's come up with abrand new signature dish.

1204. This is risotto with teleggio cheese and pomegranate.

1205. So you'vecrunchy pomegranate seeds—

1206. Yeah.

1207. —mixed in risotto?

1208. Yeah.

1209. Sounds fuckin' revolting.

1210. Oh, fuck me.

1211. Never let your mistakes leave your kitchen.

1212. Randal, I want you to hang that up.

1213. Put a bit of pride and passion.

1214. And I want that to replace that disgusting,

1215. dingy, horrible, yellow, smelly, clock downstairs.

1216. Comin'.

1217. Hey.

1218. How's that, Chef?

1219. Fantastic.

1220. GORDON RAMSAY A year ago I, spent a week

1221. at the Glass House Restaurant trying

1222. to rescue it from disaster.

1223. Oh, signs everywhere, signthere, sign there, sign there.

1224. Last time I came, couldn't even see a sign.

1225. Two courses, 12 pound 50.

1226. Now I'm back, but is it justthe signs that have changed?

1227. Hello.

1228. Where is he?

1229. Ah, hi.

1230. Hello there.

1231. Hello, how you doin', mate?

1232. Hey.

1233. Had no problem findin' the place.

1234. Did you not?

1235. You're lookin' well.

1236. No—

1237. You're lookin' very well.

1238. I'm very happy, fantastic.

1239. Yeah?

1240. Got meself a set of bollocks and—

1241. How big?

1242. Huge, absolutely huge, mate.

1243. First thing I noticed outside was just

1244. how attractive the prices were.

1245. Considering the prices have been slashed.

1246. Yeah.

1247. We had a lot morepeople through the doors.

1248. Fantastic.

1249. You know, and for the firsttime in four bloody years—

1250. Mm-hm.- I'm actually enjoyin'--

1251. Mm-hm.

1252. —goin' round thetable chattin' to people.

1253. You sound like an owner.

1254. Yeah.

1255. A proud owner, someone's onthe ball, knows his customers

1256. and enjoys his job. Mm.

1257. It's the bollocks, I'm tellin' ya.

1258. World of difference.

1259. It's a big different from last time we met.

1260. GORDON RAMSAY Things were

1261. really grim when I came here.

1262. And by grim, I mean catastrophic.

1263. Seen caught over and that wasstuck in the back of my throat.

1264. The whole place was a shambles.

1265. He's calling out orders and you're

1266. tipping cutlery upside down.

1267. You're talkin' out your ass.

1268. Can we go outside in the villa car park?

1269. I'll go anywhere.

1270. Rather than in the middleof the fuckin' restaurant.

1271. You're talkin' out you're fuckin' ass.

1272. GORDON RAMSAY Head Chef

1273. Richard was desperate togain respect from his team.

1274. Remember, you're my boys, my girls, mine.

1275. Good line—

1276. GORDON RAMSAY But his future

1277. as the leader of the Glass Housekitchen was in serious doubt.

1278. Started.

1279. How long will yougive him to pull his socks up?

1280. A month.

1281. GORDON RAMSAY I certainly

1282. didn't think Richard had it in him

1283. to tempt the customers back.

1284. Oh, for fuck sake.

1285. I'll die tryin'.

1286. And the bigquestion, who's the chef?

1287. Well, Richard's still down there.

1288. Richard?

1289. Your mate, Richard Collins, head chef.

1290. Fantastic. So you kept him.

1291. Yeah, yeah.

1292. - Might be nice. - Chef.

1293. You all right? - Yeah, very well.

1294. Thank you. Yourself?

1295. You look different?

1296. Ah, do I?

1297. You lost weight?

1298. You got burns on your arms.

1299. You got short-sleeved jackets.

1300. You're cakes in shit everywhere. That means you've been grafted.

1301. I know, I'm changing this.

1302. Yeah, but no it's been some graft this August.

1303. Hello.

1304. Bookshop gone?

1305. Bookshop gone. - Yes.

1306. - It sold. - All gone?

1307. All gone.

1308. GORDON RAMSAY Nice to see second chef

1309. Claire is still in the kitchen.

1310. But fellow Scott Randal and trainee Chef Craig

1311. have moved on.

1312. That's beautiful salmons there.

1313. Yeah, it's fantastic.

1314. GORDON RAMSAY Junior chef Iain, however,

1315. is now running his own section.

1316. A wise move on Richard's part.

1317. And you look like a chef

1318. who's been in the kitchen for 10years now running around, huh?

1319. Whole kitchen smells nice.

1320. Mm, food.

1321. So Neil seems

1322. pretty confident in Richard.

1323. Me, I'm gonna keep an open mind on this one.

1324. I'll soon find out how good he is

1325. when the food starts goin' out and I'm

1326. gonna put him under pressure.

1327. When I first got here, abusy Saturday like tonight

1328. would cause complete meltdown in the kitchen.

1329. Time to see if things really have changed.

1330. And tonight they're all nervous

1331. 'cause Gordon's down there.

1332. GORDON RAMSAY I did give Richard

1333. a lot of grief last time.

1334. So tonight I'm gonna give hima chance to get his own back.

1335. And for the next three hours,I'm gonna be your commis.

1336. My personal?

1337. Your personal commis.

1338. You tell me what section you want me to run,

1339. tell me where you want to go.

1340. You're the chef, you decide.

1341. The fireplace.

1342. GORDON RAMSAY His biggest

1343. problem was communication.

1344. If he can order a hard ass like me around,

1345. he's definitely got it licked.

1346. Give me a timein on filet beef well done,

1347. medium well chef special.

1348. GORDON RAMSAY But it's not long

1349. before the shit hits the fan.

1350. It's not ready yet.

1351. fuckin' hell.

1352. What's the matter?

1353. Risotto's fucked.

1354. Some of it'scooked and some of it's raw.

1355. Fuckin' typical.

1356. I can't serve this— servethat risotto for 10 minutes.

1357. It's fucked.

1358. Right, start from scratch.

1359. Would that have gone out if I wasn't here?

1360. No.

1361. Truthfully.

1362. It was— no, you can't send shit out like that.

1363. Because if you send shit out, it takes the restaurant down.

1364. And I don't know to do that anymore.

1365. All right, Blake, risotto 18.

1366. Oui.

1367. GORDON RAMSAY Richard seems to be exercising

1368. some quality control at last.

1369. No one's had a bad risotto tonight.

1370. We knew he'd made a mistake, but nobody else did.

1371. I couldsell the risotto finishing—

1372. GORDON RAMSAY Communication has definitely,

1373. definitely improved.

1374. There's only one member of his team he's not talking to.

1375. I'm fuckin' bored.

1376. I get bored.

1377. Richard, you don't like meas your commis chef do you?

1378. What else can I do?

1379. What else can you do?

1380. Go downstairs, get mesome baby carrots and some

1381. Need some more doing.

1382. Or I willdo by the end of the evening.

1383. Yes, Chef.

1384. Top shelf.

1385. Carrots.

1386. GORDON RAMSAY 17 years

1387. experience in a kitchen andhe's got me peeling carrots.

1388. I still don't really likethe way this guy cooks.

1389. But the food and servicehas definitely got better.

1390. Gone up a notch, eh?

1391. I like to think so.

1392. I like to think so.

1393. But you can see a difference, yeah?

1394. Yeah, no I feel a difference as well.

1395. GORDON RAMSAY And the people that count

1396. seem happy.

1397. I've had the lamb.

1398. That was really nice.

1399. Didn't really need to use the knife on there,

1400. it just fell apart.

1401. The there of us had the filetof beef, that was beautiful.

1402. Oh, I had the goat's cheese to start with.

1403. It was delicious as usual.

1404. GORDON RAMSAY Customer numbers

1405. are up by a whopping 30%.

1406. And in spite of a significantreduction in prices,

1407. Neil's takings have increased by 20%.

1408. On order, one goat's cheese, follow one chef special—

1409. GORDON RAMSAY I've got to hand it to Richard.

1410. He succeeded in building a strong brigade.

1411. But next week it's all change.

1412. Claire and Iain, Richard's two key players

1413. are leavin' the Glass House to broaden

1414. their experience in Londonto work in my restaurants.

1415. I think an apology may be in order.

1416. I don't mean to pinch yourstaff, Richard, you know that.

1417. Hey, Gordon, I'm more than

1418. happy for you to have them.

1419. Hey, as a head chef, you'llbe happy to see them progress.

1420. Too right. GORDON RAMSAY: And guess what?

1421. When they walk into the kitchenguess what I'm gonna say?

1422. You're mine, you're all fuckin' mine.

1423. That should be Ricky Gervais' moment.

1424. You, you, you, you, you, you're mine.

1425. Oh, here we go.

1426. Here we go.

1427. GORDON RAMSAY As good a talent spotter

1428. as Richard is, so far Iainand Claire's only replacement

1429. is Gareth who until six weeks ago was a bouncer.

1430. At least he'll be able to dowith any aggro in the kitchen.

1431. No limes.

1432. Check on one Caesar salad, one parfait—

1433. GORDON RAMSAY So Richard

1434. muster the balls to inspire a brand

1435. new brigade who will take the Glass

1436. House up strength to strength.

1437. I still have my doubts.

1438. I fuckin' asked you tonight at 6 o'clock

1439. to tell me what to do as a commis.

1440. Come on.

1441. And for the first time, holdon, hold on, hold on, whether

1442. you told me to sweep the fuckin'floor or roast a filet of beef

1443. or whatever you wanted, youcame back to me and told

1444. me to peel fucking carrots.

1445. And that pissed me off.

1446. Because I wanted to see you standing

1447. fucking strong within your ownbrigade telling me what to do.

1448. And you didn't do it.

1449. So next time you get that opportunity, you

1450. fuckin' take it.

1451. I missed my opportunity.

1452. 'Cause I'mnot fuckin' coming back.

1453. Is that a promise, Gordon?

1454. I promise.

1455. Future plans?

1456. Future plans?

1457. Ah, do you know just to carry on and improve

1458. and improve, just not tosit, not just to stand still.

1459. Because that, you know, you stand still.

1460. You get complacent.

1461. And then you get a littlebit fed up, you know.

1462. Apathy sets in.

1463. And that's what happened last time.

1464. So it's not gonna be long before you

1465. start driving a Porsche?

1466. I'll wait and see.

1467. You know, I think I'll keep my Astra van.

1468. Everyone goes on about it now.

1469. So I'm stuck with an Astra van for life.

1470. Well done.

1471. Cheers, I really mean that.- Thank you.

1472. Well done. And I'm really happy here.

1473. - Good. - Well done.

1474. Thank you very much.

1475. The initialreaction with the program

1476. was I hated the logo.

1477. Why did I swear more than Gordon?

1478. I went in the bank the next day, oldie is standing next to me.

1479. Well, I won't be going to Glass House anymore.

1480. Your language is disgustin'.

1481. I says, well, bugger off and eat somewhere else.

1482. Walking aroundTescos and this guy's mouth

1483. just drops open.

1484. You're a chef.

1485. Literally every table was Caesar salad, Caesar

1486. salad, Caesar salad, you know.

1487. Yeah.

1488. And pomegranate bloody risotto.

1489. Hey, can youremember that order we got.

1490. A big Scottish guy,

1491. can he order two pomegranate pizzas.

1492. But, yeah, we goteveryone asking for that.

1493. We actually put it back on as a special.

1494. And it sold really well.