1. People dream
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2. of owning a restaurant in aquaint town like this, set
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3. in beautiful countryside, cooking fresh, local produce,
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4. serving loyal local, as wellas the tourists, a restaurant
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5. to die for, surely.
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6. But when I first
visited The Glass House
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7. it was in deep trouble.
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8. Fucking partridge.
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9. Fucking all right.
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10. Do, yeah?
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11. We're not losing it.
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12. Oh, for fuck's sake.- No.
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13. You've gotta stay.
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14. The kitchen was in chaos,
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15. and the customers were
mighty unimpressed.
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16. It was rare.
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17. And the other half
was just about cooked.
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18. It was.
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19. I mean, it was
really disappointing.
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20. Itwas losing money by the second.
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21. And the owner was
about to crack up.
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22. I'd rather not be here.
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23. I'd burn the bloody
place down, you know.
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24. Better not put that on camera.
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25. He was at his wits end.
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26. So he called me in
to turn it around.
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27. I had just one week to do it, and that was a tall order.
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28. Garlic popcorn?
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29. Don't take this the wrong way.
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30. GORDON RAMSAY I was determined
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31. to save Neil's restaurant.
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32. But last night
you had bad breath.
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33. No feeble excuses, no hiding
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34. place, and no bullshit.
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35. - You're talking out your ass.- Can we go outside.
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36. I'm not going anywhere.
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37. You're talking out
your fucking ass.
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38. Neil Farrell has always
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39. dreamt of owning a restaurant.
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40. But in three years sincehe bought The Glass House,
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41. his dream has turned
into a nightmare.
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42. He's deep in debt.
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43. So many people are
after him for money
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44. that he's turned his
mobile phone off.
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45. He could go mad.
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46. And he may even go bust.
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47. When it's your own placeand it's your own money,
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48. and you're the one
that's, you know,
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49. walking the tightrope, it's—
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50. it's very different.
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51. And that's my problem, thatwe haven't— we haven't worked
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52. out which road we are taking.
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53. GORDON RAMSAY
At least
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54. he's had the sense to
call me in for help.
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55. But if Neil's going to pullthis one out of a fire,
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56. he's got to take
some tough decisions.
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57. I can't do that for him.
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58. But of course I
can encourage him.
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59. First up, the kitchen,
to see if the chefs
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60. know what they're doing.
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61. The head chef is 37, like me.
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62. He trained at Claridge's
before my time.
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63. He's on 25 grand a year,
so he'd better be good.
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64. About the same amountas you did the other day.
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65. Until he says I can callhim Gordon, he's Mr. Ramsay.
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66. GORDON RAMSAY
First I
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67. need to watch him cook andsee how he runs his kitchen.
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68. Morning.
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69. Mr. Ramsay, extremely
pleased to meet you.
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70. Likewise.
First name?
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71. Richard.
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72. Richard.
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73. What do you think is going on?
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74. It's a very
difficult question.
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75. We've been a bit
many
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76. a time what we're doing wrong.
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77. Should we turn it into pizzeria?
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78. Is what people want?
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79. It's got to the stage now wherel just feel it ain't working.
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80. And I'm questioning my ability.
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81. To control his team
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82. and inspire them,
the head chef's
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83. got to believe in himself.
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84. Otherwise, forget it.
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85. Two.
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86. Jack, Caesar salad,
buttered salmon.
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87. GORDON RAMSAY
Hello?
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88. No communication.
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89. Not a dicky bird.
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90. No one even answers
the head chef—
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91. bad news.
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92. No,
oui, chef, no, nothing?
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93. I
have to ask for it.
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94. Oh, you have to ask for it.
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95. 9 times out of 10.
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96. Time to test Richard's cooking.
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97. I thought what
would be a nice thing
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98. to do just for today
for me to go upstairs
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99. and have a quick bit to eat.
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100. ?
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101. Just your favorites,
your specialities.
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102. I want three duck cake.
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103. Put it in.
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104. He's not having those.
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105. He's having four fresh ones, of which he's going to eat two.
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106. Richard's is proud of his duck
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107. cakes with chili jam.
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108. Exotic?
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109. No— pretentious crap.
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110. I don't like Scotch eggs.
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111. A big camel's bollocks.
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112. And someone's being
very lazy in the kitchen
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113. because I've got a bloody gone.
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114. Mm, same.
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115. I'll save that one for later.
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116. Another of his private combos,
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117. braised lamb shank
with parsnip crisps.
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118. It's very clumsy—
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119. clumsy cooking
and lazy elements.
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120. The oil on these stink.
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121. And it hasn't been changedin about three or four weeks.
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122. Thewhole meal would set you back
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123. nearly 30 quid, way too much.
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124. OK, guys.
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125. The food was disappointing.
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126. Sadly, I did choke.
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127. That was stuck at the
back of my throat.
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128. But however, I'm glad it wasme not a paying customer.
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129. A restaurant owner's
best investment
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130. will always be in the chef.
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131. And if you haven't got thatsort of major asset downstairs
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132. in the kitchen, then forget it.
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133. The guy's got to be a motivator.
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134. He's got to be a leader.
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135. He's going to make you money.
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136. He's going to bring
customers back.
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137. And clearly, from
what I've seen so far,
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138. Neil hasn't got that in Richard.
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139. That's pretty obvious.
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140. Nextjob, to see how Richard runs
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141. his brigade on a busy night.
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142. Good head chefs get the bestout their team, no matter what.
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143. Ian was a waiter but
got bored serving food.
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144. So now he's trying
to cook it instead.
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145. Ian's girlfriend, Claire, only works here part time,
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146. as her main job is
running a bookshop.
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147. I suspect she's only
here because he's
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148. going out with Ian.
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149. We've got wild animals
that have nibbled at it,
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150. but nothing.
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151. Randal, the kitchen
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152. porter, things we're
related because we're
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153. both from Scotland.
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154. Craig— Craig's, in year twoat catering college and looks
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155. pretty clueless to me.
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156. But let's hope he
proves me wrong.
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157. A good team will always
turn out good food,
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158. whatever the pressure.
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159. It's one of the busies niceyear, Saturday at half term.
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160. So it's a perfect test.
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161. What is that?
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162. There are 106 customers booked.
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163. If they're happy,
they'll spend an average
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164. of 30 quid each, plus wine.
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165. And The Glass House
will take over 4 grand.
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166. But their biggest problem iscoping with lots of orders.
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167. Fucking dumb fucksupstairs asses
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168. non-existent table.
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169. GORDON RAMSAY
Neil did
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170. tell me when the
pressure's intense,
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171. the kitchen
collapses into chaos.
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172. And you know what?
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173. It's true.
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174. Do you want to
answer me?
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175. He ends up giving meals away.
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176. Things soon go from
bad to very ugly.
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177. No, it's not
fucking all right.
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178. Do, yeah?
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179. What happened?
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180. It's full of fat.
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181. Customer said it's horrible.
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182. It hasn't been trimmed.
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183. Take it to Richard.
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184. Jay, get on the phone now.
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185. Find out where
this fish is going.
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186. The whole thing's
gone pear shaped.
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187. Everyone's running around likeheadless chickens ..
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188. And just a massivebreakdown in communication.
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189. Fucking partridge.
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190. I need a bigger
piece of sea bass.
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191. Needs to come back.
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192. And that needs to
be cooked some more.
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193. You want thisfucking partridge cooking more?
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194. For fuck's sake.
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195. I need another
partridge, Claire.
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196. Yeah.
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197. It's really grim.
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198. My apologies, chef.
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199. 36 have got their salads.
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200. We've had the order
in for 40 minutes.
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201. Yes.
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202. That's not good enough.
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203. Where's that big?
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204. Where's the big?
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205. You burned your fucking
balls, and
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206. fucking rescue.
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207. I'll tell you how you canrescue the restaurant.
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208. Fucking buy it off me, mate.
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209. And you'll do me the biggestfucking favor ..
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210. I think someone'sabout to piss his pants.
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211. GORDON RAMSAY
I'd been
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212. at The Glass House restaurantin Ambleside for just a day.
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213. From what I've seen so far, it'sgoing to be bloody hard to turn
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214. this place around in a week.
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215. A month possibly, but
now it's inquest time.
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216. There's no question
where to start—
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217. that cocky chef.
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218. , please.
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219. Yeah.
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220. chips.
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221. It was going well.
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222. Huh?
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223. 10 past 9:00, I
went outside to have
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224. a quick chat with customers.
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225. And all of a sudden,
I started seeing
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226. this food coming back/ huh?
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227. Where do you think
you broke down?
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228. Fucked up not using
the guys probably.
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229. But the guys just fuckinglet go, as normal.
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230. The things went downjust went fucking chaotic.
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231. Same as every fuckingSaturday we've ever done.
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232. It was exactly the same.
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233. Maybe I shouldn't give a shit.
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234. Maybe I should
just say, fuck you.
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235. Give us your money.
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236. Thanks very much.
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237. Then it wouldn't bother me.
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238. And I could go home.
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239. And it wouldn't matter ifl got a shit restaurant
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240. because there's loads
of them out there.
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241. And the owners are drivingaround in bloody Porsches.
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242. I'm driving a shitty Astrovan.
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243. And I'm fucking close to tears.
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244. Do you know what?
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245. I think Neil'd rather throwhimself in Lake Windermere
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246. than actually turn around andbe the bad guy with his staff.
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247. It's not all kitchen's
fault. But the kitchen's
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248. the engine room, huh, Richard?
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249. And if we're not firing onall pistons and we're not,
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250. you know, on the ball—
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251. Craig?
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252. Yeah?
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253. Come here.- ?
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254. Yeah.
- Coming.
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255. The chef'sasking you a question.
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256. What was the question?
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257. The question was whathappened at 20 past 9:00?
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258. Where did we go?
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259. We were fucking.
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260. You look like a sack of shite.
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261. Well, at least have thebullocks to apologize to him.
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262. He's standing there bawling
his fucking eyes out.
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263. Yeah.
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264. Take your fucking hat off.
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265. We've hit rock bottom.
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266. Get upset.
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267. Huh?
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268. Mate?
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269. I'm telling you.
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270. I don't want you to get upset.
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271. GORDON RAMSAY
The team
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272. will need a real boost if we'regoing to get back on track.
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273. It was allgoing so fucking well.
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274. GORDON RAMSAY
But there's
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275. still some problems to tackle.
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276. It's my second day in theLake District trying to save
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277. The Glass House restaurant.
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278. And I'll tell you what,
it's an uphill struggle.
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279. Next battle, hygiene.
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280. This place is about as cleanas a puppy's litter tray.
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281. This secret film
was taken last week.
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282. They knew I'd send
someone to check around,
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283. but they didn't know
it was Mark Sargeant,
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284. my head chef at Claridge's.
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285. And they didn't know he hada camera hidden in his hat.
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286. God, plastic containers.
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287. The instantly tell me the food'snot as fresh as it should be.
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288. Even the head chef's not sure.
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289. This kitchen is filthy, straight from the dirty floor
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290. until the.
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291. It's supposed to be akitchen not a building site.
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292. Gordon's gonna have
their bullocks for this.
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293. Morning.
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294. Let's go.
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295. Is that cleaned every night?
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296. The cardinal rule of cooking,
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297. your kitchen must be clean.
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298. And by clean, I mean spotless.
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299. The normalclean down, Richard,
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300. is what, every Saturday
night after service?
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301. We do
it throughout the week.
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302. But you must have onebig clean in the week, no?
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303. Just don't have the time.
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304. bullshit.
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305. It's not bullshit.
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306. At the end of the night, the last thing I want to do
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307. is look up.
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308. End of the night?
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309. Make time.
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310. Clean kitchen, clean first.
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311. Lazy kitchen porter,
45.
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312. But it's not
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313. just up to the kitchen porter.
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314. Everyone should be responsible.
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315. But they're not.
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316. You've got to trust thebrigade that you're paying.
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317. And secondly, you know, bring them on, involve them,
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318. make them,
keeping a hold of them,
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319. motivating them, involving them.
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320. Increasing the responsibilitiesand working on them.
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321. think how much timewe spend together all day long.
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322. Yeah.
- It's exactly that.
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323. we spend
is ..
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324. We spend more time togetherin the kitchen than we
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325. at home.
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326. Nothing more
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327. I can do till they finish.
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328. Time for Neil.
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329. I do wish he'd turn
on his mobile phone,
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330. grow some bollocks, and
act like a bloody boss.
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331. There are too many customers tocope with on Saturday nights.
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332. But the rest of the week, the place is deserted.
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333. That's partly because
no one can find it.
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334. When I walkedpast for the first time,
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335. coming down here
from right-hand side,
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336. I had no idea where
the restaurant was.
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337. And here we should have anice, plum, little sign—
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338. Glass House Restaurant, witha menu board, beautifully lit.
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339. to put
some little bloody neon
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340. lights or nice fancy
lights around it
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341. as an attraction and that lit.
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342. See that sign there,
The Glass House?
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343. Yeah.
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344. And with a new logo and a newprinting, just something that,
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345. you know, speaks value, yeah?
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346. It doesn't even say we'rea restaurant, does it?
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347. It doesn't say you're
a restaurant, exactly.
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348. I want to see a bloodytelephone number on there.
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349. Caesar salad.
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350. Duck cakes.
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351. Now for the menu.
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352. A well-written menu shouldto entice customers inside.
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353. At best, this one is confusing.
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354. At worst, it's just bizarre.
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355. I don't want to read popcorn.
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356. Garlic popcorn.
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357. Where the fuck
did that come from?
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358. Something— vegetariansalways say that they've got no—
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359. there's no crunch or nobody in any of the dishes.
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360. They've got no palate.
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361. What are you worried
about a vegetarian for—
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362. Yes!
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363. —for god's sake?
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364. Vegetarianism is on the decline.
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365. Large menu— two starters, toomany courses, and two puddings.
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366. Yeah, I'm just
wondering how many
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367. people aren't going to comein for a two-course lunch.
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368. Yeah.
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369. But when we look at themenus two course,
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370. and it has hearty,
rustic countrified food,
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371. then trust me.
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372. Because I know you don't want to let go of the sandwiches,
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373. and I totally understand that.
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374. I want to let go.
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375. I just don't want to
let go of the revenue.
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376. OK, guys.
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377. Great.
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378. Open mackerel sandwich.
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379. down.
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380. Good, man.
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381. With a clean kitchen,
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382. we can improve the food.
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383. And I can find out exactlyhow the team works.
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384. Gentle hand because they'revery, very, very fine.
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385. And then Craig?
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386. Yeah.
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387. Taste it.
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388. Craig looks scared stiff
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389. of making a mistake.
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390. He'll have to change thatif he wants to be a chef.
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391. Less salt? GORDON RAMSAY: salt?
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392. Yeah.
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393. I
haven't put it in yet.
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394. Salamander.
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395. If it's not a hot pan, whathappens to the fish in the pan?
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396. It won't cook.
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397. Not only that, smart,
but it will boil.
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398. So it will have no color on it.
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399. Two more around the outsideand one in the center.
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400. Ian's got some bad habits.
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401. But he's only beencooking for three months.
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402. And I think may make it one day.
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403. How do you know
when it's done right?
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404. How do you know?
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405. The whole thing's
changing color.
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406. And it's gets halfway,
what does that mean?
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407. Turn it over.
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408. Turn it over, exactly.
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409. But we're just going to
finish on the bottom.
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410. Good.
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411. Good question.
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412. You're a very, very
good cook, yeah?
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413. I don't know.
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414. And no oneever taught you that before?
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415. This restaurant is goingto be better than the BLT.
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416. Up and over.
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417. Different from a BLT?
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418. Not as good as a Big Mac.
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419. Not as good as a Big Mac.
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420. , you know that?
Copy !req
421. In a well-run kitchen
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422. everyone makes a contribution.
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423. But Richard hasn't even
asked his team what
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424. they think the problems are.
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425. Craig, what's your weak
point in the kitchen?
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426. When I get a lot of orders, I don't have them in front of me,
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427. so—
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428. like, they get shouted out once, and then I have to probably
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429. check the ticket again.
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430. Put it together in your ownmind, then just jot it down.
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431. Saturday night's
quite hard when
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432. all the checks are coming on.
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433. And I do kind of
lose where I'm at
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434. and how many steaks I'vegot on order and how many—
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435. Mm-hmm.
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436. When it goes quiet,
it's kind of like it's
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437. difficult to motivate yourself.It's difficult—
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438. ?- Yeah.
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439. , is
that your third one?
Copy !req
440. Second.
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441. Second one.
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442. Jesus.
Copy !req
443. Neil's finally
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444. agreed to a new lunch menu—
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445. simple fresh food for
a tenner, including
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446. the new mackerel sandwich.
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447. That's lovely.
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448. We've just had a
taste of each other's.
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449. I'm glad you enjoyed it.
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450. Atlast, some happy customers.
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451. We've got a restaurant
full of happy people.
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452. Fantastic.
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453. Chive, small amount.
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454. Ian, treat it with a
bit of love and care.
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455. Place it in there gently, yeah?
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456. And don't throw it in.
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457. My god, the kitchen suddenly
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458. sounds as if it's running well.
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459. One
salad, one sausage.
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460. Yeah.
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461. Check.
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462. Claire, can you
let me know when
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463. that is coming?
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464. Yes.
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465. Three minutes, Claire.
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466. Fantastic.
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467. Within 30 seconds, every
section of the kitchen's
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468. talking to one another.
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469. Good.
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470. GORDON RAMSAY
Everyone
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471. in the team's responding.
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472. But Richard's not
working with them.
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473. You want them to help you?
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474. Are you sure?
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475. Yeah?
Copy !req
476. establish, a quietlunch, not really that busy.
Copy !req
477. I just want to see you workingtogether even more now.
Copy !req
478. I know there's nothing
new to do right now.
Copy !req
479. But there's— yeah?
Copy !req
480. I know it's painful, but getthem doing something for you,
Copy !req
481. please.
- Yes, Chef.
Copy !req
482. Thank you.
Copy !req
483. And you, mate, ask him, can I do anything for you, Richard?
Copy !req
484. What do you need doing?
Copy !req
485. Sausages, where are they?
Copy !req
486. Mashed?
Copy !req
487. do?
Copy !req
488. Bring the brigade together.
Copy !req
489. Even Richard said to me, theguy that's got no
Copy !req
490. management skills, he's beenwatching you and the way
Copy !req
491. you are with the guys.
Copy !req
492. And you're bringing
out the best in them.
Copy !req
493. You're bringing out the hunger.
Copy !req
494. That's what you pay
25 grand a year for.
Copy !req
495. I know.
Copy !req
496. So I'm I'm not being25 grand a year.
Copy !req
497. It's a lot of money.
- I know.
Copy !req
498. But I've been stupid with them.
Copy !req
499. I've been cradling them.
Copy !req
500. My head was too far up
my bloody ass to realize
Copy !req
501. what the hell was going on.
Copy !req
502. GORDON RAMSAY
Neil needs
Copy !req
503. to get his head out hisass and focus on his job,
Copy !req
504. keeping customers
happy and making
Copy !req
505. sure they spend their money.
Copy !req
506. The roasted pepper
and tomato gazpacho—
Copy !req
507. He needs his customers
Copy !req
508. to bypass the cheap earlysupper menu that runs till 7:30
Copy !req
509. and eat a la carte.
Copy !req
510. And that's how he'll
pay off his debts
Copy !req
511. and rebuild his reputation.
Copy !req
512. Let me just tell you something.
Copy !req
513. 15 portions of apple cake,15 portions of fondant,
Copy !req
514. and 15 portions of bloody
Copy !req
515. five nights a week is
125,000-pound-a-year
Copy !req
516. turnover on three itemsout of nearly 20 on a menu.
Copy !req
517. Yeah?
Copy !req
518. The last table
just arrived, said
Copy !req
519. they're early, 15 minutesearly. So I want to make sure
Copy !req
520. that Neil doesn't give them theearly supper menu because when
Copy !req
521. we're going to find out
whether or not they're
Copy !req
522. here for a bargain or not.
Copy !req
523. And I want to sell the a lacare, not the cheaper menu
Copy !req
524. because they look likethey've got a bit of money.
Copy !req
525. Now, you've got
two menus on today.
Copy !req
526. You've got the a-la-carte menu.
Copy !req
527. We've also got the
early supper menu.
Copy !req
528. And so you've got
lots to choose from.
Copy !req
529. Table— um, that table justarrived and said they were
Copy !req
530. really early, 20 minutes early.
Copy !req
531. They're booked at 7:30.
Copy !req
532. So therefore don't give
them the cheap menu.
Copy !req
533. The table of four?
Copy !req
534. - Yeah, just sat down.
- Right.
Copy !req
535. - What did you give them?- I gave them both.
Copy !req
536. Yeah, damn.
Copy !req
537. Will he never learn?
Copy !req
538. Neil must work the tables, not worry about the kitchen.
Copy !req
539. If he only focused,
he'd do a fine job.
Copy !req
540. Do you know what?
Copy !req
541. You are a phenomenal salesman.
Copy !req
542. You got the most
amazing wine cellar.
Copy !req
543. You can take an order.
You can take an order.
Copy !req
544. And you can keen in on the wine.
Copy !req
545. And the best of the
food, the more money,
Copy !req
546. they're gonna spend on wine.
Copy !req
547. After three days,
Copy !req
548. things are looking up.
Copy !req
549. The guys upstairs arestarting to get the basics.
Copy !req
550. But my big worry is the kitchen.
Copy !req
551. Richard just isn't an
inspirational leader.
Copy !req
552. It's the biggest problem
with the Glass House.
Copy !req
553. But Neil just won't
face the facts.
Copy !req
554. I'm gonna have to show himjust how well his kitchen
Copy !req
555. can run without his head chef.
Copy !req
556. Don't take this thewrong way, but I want you
Copy !req
557. to take the night off tonight.
Copy !req
558. And I want you to
take the night off.
Copy !req
559. Now, I'd love both you
to have dinner together.
Copy !req
560. What?
Copy !req
561. You—
Copy !req
562. - Don't have to eat here do we?- Yes.
Copy !req
563. Dobsey cheese?
Copy !req
564. Yeah.
Copy !req
565. Yes you are.
Copy !req
566. When was last time you guyshad dinner together truthfully
Copy !req
567. without any bullshit?
- Well, it was about-
Copy !req
568. - About fi—
- 2 and 1/2 years ago.
Copy !req
569. GORDON RAMSAY: 2
and 1/2 years ago.
Copy !req
570. Yeah, well, hey, hello,
2 and 1/2 years ago.
Copy !req
571. And when was the lasttime you sat and ate here?
Copy !req
572. No?
Copy !req
573. Never done it. GORDON RAMSAY: Will you do it?
Copy !req
574. Yeah, we'll do it.
Copy !req
575. Thank you.
Copy !req
576. There's only one conditionthat this takes place.
Copy !req
577. The kitchen downstairs
don't know about it.
Copy !req
578. And I don't need a bit ofsupport from you guys as well.
Copy !req
579. No problem.
Copy !req
580. Yeah, 'causeit's be too exciting.
Copy !req
581. I've sent Richard home.
- Yeah.
Copy !req
582. Theteam may not be up to this.
Copy !req
583. And if it goes wrong, Imight look a right tosser.
Copy !req
584. - Yeah.
- Yeah.
Copy !req
585. Now we had that absolutenightmare last night.
Copy !req
586. I left you together
for two hours.
Copy !req
587. And it was the biggest
shit hole in Britain.
Copy !req
588. - Yeah.- We're gonna rectify that.
Copy !req
589. Yeah.
Copy !req
590. You're
on the hot plate.
Copy !req
591. You're gonna be
running the kitchen.
Copy !req
592. OK?
Copy !req
593. And then, if it's
going really well,
Copy !req
594. I want to run the kitchenfor half and hour.
Copy !req
595. And God forbid, if it
is going that well,
Copy !req
596. yeah, scratch your head.
Scratch your bollocks.
Copy !req
597. I'm not interested.
Copy !req
598. I want you to run the kitchen—
Copy !req
599. Yeah.
Copy !req
600. —for half an hour, yeah?
Copy !req
601. All right.
Copy !req
602. Maybe from 1:30 to 2
o'clock in the morning.
Copy !req
603. I don't know yet.
Copy !req
604. Let's just really
work for each other.
Copy !req
605. Let's not lose the plot.
Copy !req
606. And let's show him, yourchef, that you guys, ah—
Copy !req
607. We can do it.
Copy !req
608. —more talented than
he believes you are.
Copy !req
609. - Yeah.
- Yeah.
Copy !req
610. OK?
Copy !req
611. It's all gonna be OK.
Copy !req
612. We're gonna prove tothem, especially Richard,
Copy !req
613. that we can do it
without him here.
Copy !req
614. Don't worry.
Copy !req
615. Don't worry about it.
Copy !req
616. OK Claire?
Copy !req
617. Yeah, no worries.
Copy !req
618. Yes.
Ready?
Copy !req
619. Yeah.
Copy !req
620. Table 37 has arrived
Copy !req
621. and it's gone 7:30.
Copy !req
622. So they'll definitely
get the a la carte menu.
Copy !req
623. Two.
Copy !req
624. Yeah.
Copy !req
625. Two lamb, one salmon, yes?
Copy !req
626. Toss the salad and
I'll do the salmon.
Copy !req
627. Cheers mate.
Copy !req
628. Aye, cheers crocker.
Copy !req
629. I can only pray that they'll taste
Copy !req
630. the difference in the food.
Copy !req
631. Then over a nice glass of wine, he can give Rich what for.
Copy !req
632. In the center of the cut-out.
Copy !req
633. Think about what you doing.
Copy !req
634. Don't rush it.
Copy !req
635. Great.
Copy !req
636. What are you doing?
Copy !req
637. Ladling this stuff.
Copy !req
638. Ladling this stuff.
Copy !req
639. How about looking at
the food and showing
Copy !req
640. a little bit of interestin what you're doing, OK?
Copy !req
641. Pea, leek tart, a
little bit of asparagus,
Copy !req
642. and just glaze that round.
Copy !req
643. Thank you very much, sir.
Copy !req
644. This is fuckin' amazin'.
Copy !req
645. Have you tried that nut tart?
Copy !req
646. No, piss off, it's not mine.
Copy !req
647. Well try some.
Copy !req
648. If you don't eat that
soon, mate, I am.
Copy !req
649. I
told you I've had
Copy !req
650. a sexual experiencedownstairs in the kitchen
Copy !req
651. for the last three, four days.
Copy !req
652. Well done.
Copy !req
653. Well done.
Copy !req
654. Salmon.
Copy !req
655. Don't send it, Randal.
Copy !req
656. Don't send it.
Copy !req
657. Salmon dish.
Copy !req
658. Salmon,
salmon, salmon.
Copy !req
659. Yes.
Watch the hot fat.
Copy !req
660. Thank you. GORDON RAMSAY: That's lovely.
Copy !req
661. Thank you. GORDON RAMSAY: Well done.
Copy !req
662. Thank you.
Copy !req
663. Good, good, good,
good, and bloody good.
Copy !req
664. Hey, Randal?
Copy !req
665. Yeah?
Copy !req
666. Away table 34, please.
Copy !req
667. When he's gone are you
gonna be able to instill
Copy !req
668. what he's instilling in them?
Copy !req
669. Iain's now in chargeof the kitchen everybody.
Copy !req
670. Oi, right.
Copy !req
671. How many lamb in
all are in, please?
Copy !req
672. One lamb, one loose
pig, one beef well.
Copy !req
673. Good.
Copy !req
674. Watch.
Copy !req
675. You've got to sustain it now—
Copy !req
676. I don't know.
Copy !req
677. —forever.
Copy !req
678. Do you know what I mean?
Copy !req
679. Am shitting myself
to produce this food.
Copy !req
680. I am really, really
fuckin' scared.
Copy !req
681. But I'll die tryin'.
Copy !req
682. Get out that last mutt yeah?
Copy !req
683. I'll say.
Copy !req
684. Yeah.
Copy !req
685. Um, is that notbecause Richard's not here.
Copy !req
686. I'm not gonna say anything.
Copy !req
687. What do youmean you aren't gonna say?
Copy !req
688. We wouldn't have
a job if we said that.
Copy !req
689. Yeah,
Copy !req
690. Well, let me ask you, you've got a pair of bollocks.
Copy !req
691. Has it gone well
without Richard?
Copy !req
692. It's going smooth.
Copy !req
693. From the moment
she pointed to him,
Copy !req
694. you know, I look at her asnot just a bullshit nanny.
Copy !req
695. And like last night whenyou were all havin' a drink,
Copy !req
696. that's why I had to go away.
Copy !req
697. We wanna have it
out very quickly.
Copy !req
698. Let's get them out, yeah?
Copy !req
699. Don't worry.
Copy !req
700. Here we go.
Copy !req
701. Table 37, ah, thought thefood was absolutely fantastic.
Copy !req
702. Would like to come down and meetyou and the rest of the team.
Copy !req
703. Oh.
Copy !req
704. These are the chaps.
Copy !req
705. Last—
Copy !req
706. Nice table.
Copy !req
707. Well done.
Copy !req
708. Tres bien, Chef.
Copy !req
709. I mean
that, well done.
Copy !req
710. Were you responsible
for that food?
Copy !req
711. Neil looks delighted.
Copy !req
712. But has he had the bollocksto read Richard the riot act?
Copy !req
713. No seriously guys.
Copy !req
714. It really was nice.
Copy !req
715. It was absolutely beautiful.
Copy !req
716. You did well tonight.
Copy !req
717. We all did it in turns.
Copy !req
718. Gordon made us all do it.
Copy !req
719. We all just kept
swapping sections.
Copy !req
720. Yeah, we did well.
Copy !req
721. We all workedworked together as a team.
Copy !req
722. And we all— we all
really clubbed together.
Copy !req
723. It was great.
Copy !req
724. Tonight, for the firsttime in such a long time,
Copy !req
725. I went and had a meal that
I can't complain about,
Copy !req
726. that's all.
Copy !req
727. Can't.
Copy !req
728. It— fuckin' sex
on a plate, guys.
Copy !req
729. Remember you're
my boys, my girls.
Copy !req
730. At the end of the time, mine.
Copy !req
731. But I need to know
in the next two days
Copy !req
732. what you're gonna
do in your shop.
Copy !req
733. Jesus Christ.
I don't know, Richard.
Copy !req
734. I fuckin' don't know.
Copy !req
735. If you wanna go
and sit in a bookshop
Copy !req
736. so you can fuck off for
the rest of your life,
Copy !req
737. that's your decision.
Copy !req
738. I said it was your decisionwhen you wanted to buy—
Copy !req
739. But you know the bookshop's good for my degree.
Copy !req
740. I can get my degree there.
Copy !req
741. Got me short and
curlies that shift.
Copy !req
742. The team performed bloodywell tonight without Richard.
Copy !req
743. And Neil should look
really close at that.
Copy !req
744. Because that is
a bad investment.
Copy !req
745. GORDON RAMSAY I'm more than halfway
Copy !req
746. through my week at
the Glass House.
Copy !req
747. The good news is, the kitchenteam are doing really well.
Copy !req
748. Last night, they cooked withouttheir head chef, Richard
Copy !req
749. and did a great job.
Copy !req
750. I put these in.
Copy !req
751. But Richard's still strugglin'
Copy !req
752. and Neil the owner isn't toughenough to get rid of him.
Copy !req
753. And plus—
Copy !req
754. Do you think he
takes advantage of you
Copy !req
755. because you're such a
nice guy to work with?
Copy !req
756. Sometimes yeah.
Copy !req
757. But then I think everyonetakes advantage of me.
Copy !req
758. He gets paid a fair
amount of money—
Copy !req
759. - Yeah, I know.
—most every month.
Copy !req
760. - I know.- And it's a bloody good salary.
Copy !req
761. But there doesn't seem to beany onus on, you know, evolving.
Copy !req
762. Let's get better.
- He's gotta make money.
Copy !req
763. This
is your livelihood.
Copy !req
764. It's a business.
Copy !req
765. This is— this is—
Copy !req
766. I know it is. GORDON RAMSAY: This is your-
Copy !req
767. I know it it.
Copy !req
768. Your lease, your livelihood, your family.
Copy !req
769. Yeah.
- Your money.
Copy !req
770. And if this goes tits up—
Copy !req
771. If this go—
Copy !req
772. Then they've all buggeredoff and got a new job.
Copy !req
773. I know that.
Copy !req
774. And you're sat
here in the shit.
Copy !req
775. So you're takin' a bit
out for service, yeah?
Copy !req
776. Myself, I'd never put
Copy !req
777. Richard back in the kitchen.
Copy !req
778. Without him it's a happierplace serving better food.
Copy !req
779. But it's Neil's decision.
Copy !req
780. Yeah.
Copy !req
781. But you now realize how
much talent's in here.
Copy !req
782. - Yeah, the guys—
- Because—
Copy !req
783. —I've got and what I wassayin' to them last night,
Copy !req
784. at the end of the
day we are a family.
Copy !req
785. And we've gotta work it out.
Copy !req
786. We're gonna have problems.
Copy !req
787. Well, you're their leader.
Copy !req
788. Yeah, I'm dad.
Copy !req
789. You're the big guy,
the big inspiration.
Copy !req
790. I want them to come on.
Copy !req
791. If this slides back down, they'll slide back down.
Copy !req
792. Now, it's not gonna—
Copy !req
793. But they're not—
Copy !req
794. —back down.
Copy !req
795. My next challenge,
Copy !req
796. to relaunch the menu
by the end of the week
Copy !req
797. so the Glass House can startto win back it's customers.
Copy !req
798. Maybe Richard will finallyshow me he can run the kitchen.
Copy !req
799. As far as I'm concerned,
it's his last chance.
Copy !req
800. Garlic.
Copy !req
801. For the team,
Copy !req
802. it's another opportunity
to prove themselves.
Copy !req
803. Yeah, good.
Copy !req
804. And that's the mostimportant thing about being
Copy !req
805. a talented cook, you know that?
Copy !req
806. Having that inner strength toturn around and say no, stop.
Copy !req
807. That's not good enough.
- I'm—
Copy !req
808. And what didwe talk about yesterday,
Copy !req
809. mistakes staying where?
- In the kitchen.
Copy !req
810. - In the kitchen.
- Yeah.
Copy !req
811. Every time.
Copy !req
812. And the minute you break thatcardinal's rule, when you start
Copy !req
813. sending those
mistakes, 'cause you
Copy !req
814. think the chef won't see it.- Yeah.
Copy !req
815. I'm gonna cane your
ass, you know that?
Copy !req
816. Yeah, aye.
Copy !req
817. And youknow, like you said, they—
Copy !req
818. First step of the relaunch
Copy !req
819. is to cut down the menu.
Copy !req
820. That's why I give it
Copy !req
821. a little bit of twist on there. NEIL FARRELL: Yeah.
Copy !req
822. And when I went through
the menus last night,
Copy !req
823. late last night,
85 to 90 dishes.
Copy !req
824. Yeah.
Copy !req
825. How on earth we get tocontrol that, you know, over?
Copy !req
826. You know, it's a lot of gear on there.
Copy !req
827. And no, I've not actually
down and counted it.
Copy !req
828. Uh-huh.
Copy !req
829. If the menu is reduced, if you've got six starters, six
Copy !req
830. main courses, and
five, six puddings,
Copy !req
831. we're gonna sell more of them. NEIL FARRELL: Yeah.
Copy !req
832. Yeah.
Copy !req
833. And so the more
we sell of them,
Copy !req
834. the cheaper it comes to make.
Copy !req
835. Yeah.
Copy !req
836. Especiallywhen doing the lamb shanks.
Copy !req
837. - Yeah.
- Hot fat.
Copy !req
838. Yeah.
Copy !req
839. Vegetables in.
Copy !req
840. As well as reducing the menu,
Copy !req
841. we have to make sure
the food's top quality.
Copy !req
842. That's the team's job.
Copy !req
843. What we haven'tdone is color them enough.
Copy !req
844. - Right.
- So roast them—
Copy !req
845. Main course, local lamb.
Copy !req
846. I've no doubt Claire canimprove on the fatty lamb shank
Copy !req
847. I had when I first ate here.
Copy !req
848. That's what
we're lookin' for there.
Copy !req
849. Right.
Copy !req
850. That'sexactly what I'm looking for.
Copy !req
851. OK.
Copy !req
852. But I wantit all the way round.
Copy !req
853. Full strength.
- Put this on the top.
Copy !req
854. Hurry up.
Copy !req
855. Then we're gonna make somebread and butter puddings, yes?
Copy !req
856. GORDON RAMSAY
The bread
Copy !req
857. and butter pudding they usedto serve here was pure starch.
Copy !req
858. My version should beperfect for the new menu.
Copy !req
859. I put Craig in
charge of the recipe.
Copy !req
860. Hope to God he's up to it.
Copy !req
861. What will you flavor
it with this time?
Copy !req
862. - Ah, vanilla.
- Bailey's.
Copy !req
863. Bailey's.
Copy !req
864. So as it cooks the wholething is not becoming dry, yeah?
Copy !req
865. OK, there we go.
Copy !req
866. And my spies told me lastweek that we didn't even wash
Copy !req
867. this lettuce for Caesar salad.
Copy !req
868. Here.
Copy !req
869. I don't want hands in there yet.
Copy !req
870. GORDON RAMSAY
And a dish,
Copy !req
871. they could become famous for.
Copy !req
872. Let
it go around itself.
Copy !req
873. GORDON RAMSAY A classic Caesar salad.
Copy !req
874. That's one for a year.
Copy !req
875. Now toss those
salad so it lies.
Copy !req
876. Look at the contour of
the plates goin' round.
Copy !req
877. So I'm puttin' the top part of the salad around the outside
Copy !req
878. of the plate.
Copy !req
879. In the center, Parmesan, crispybacon, and then nice crispy
Copy !req
880. croutons round the outside.
Copy !req
881. There you go, the newGlass House Caesar salad.
Copy !req
882. Ah, fingers off.
Copy !req
883. Look, here, wipe it.
Copy !req
884. Yeah.
Copy !req
885. Yeah.
Copy !req
886. GORDON RAMSAY
A brand
Copy !req
887. new menu and a fresh start.
Copy !req
888. If all goes well tonight, we'llsee the Glass House reborn.
Copy !req
889. 70 local people have beeninvited to try the new food.
Copy !req
890. Everything, everywherehas got to be just right,
Copy !req
891. and I mean right.
Copy !req
892. I mean perfect.
Copy !req
893. Don't
take this the wrong way.
Copy !req
894. Yeah.
Copy !req
895. And I mean, don't
take this wrong way.
Copy !req
896. - OK, yeah, Gordon.- Last night you had bad breath.
Copy !req
897. OK.
Copy !req
898. Yeah, and when
we're standing there
Copy !req
899. talkin' to customers and you'retrying to sell them something,
Copy !req
900. yeah?
Copy !req
901. It doesn't smell good.
Copy !req
902. Even Richard
Copy !req
903. seems to realize theimportance of tonight's launch.
Copy !req
904. Listen, I'm fired up.
Copy !req
905. It's fuckin' gonna work.
Copy !req
906. Yeah?
Copy !req
907. Yeah.
Copy !req
908. Let's scream it.
Copy !req
909. Let's fuckin' shout chef whenl call a check out, yeah?
Copy !req
910. Yeah.
Copy !req
911. Wait for the end of the check.
Copy !req
912. Yes Chef.
Copy !req
913. Yeah.
Copy !req
914. We'll get one.
Copy !req
915. Oui Chef.
Copy !req
916. We're good.
Copy !req
917. Lookin' atreducin' the menu, Richard,
Copy !req
918. and having them
slash the prices,
Copy !req
919. this is not an expensivedish to put together is it?
Copy !req
920. Not— no, not at all.
Copy !req
921. Fresh
fish, seasonal—
Copy !req
922. GORDON RAMSAY I've designed the menu
Copy !req
923. especially for Richard.
Copy !req
924. Everything is cooked
in advance so there's
Copy !req
925. no chance of a mistake.
Copy !req
926. And the haddock cost
absolutely nothing
Copy !req
927. this morning.
Copy !req
928. What was it, 70 pence a pound? Yeah?
Copy !req
929. Yeah.
Copy !req
930. And
it smells lovely.
Copy !req
931. Sex on a spoon.
Copy !req
932. Um, who have we got
in that we know tonight?
Copy !req
933. I've got a table in of allthe people locally, they've got
Copy !req
934. B&B's, bed and and breakfast.
Copy !req
935. There's quite a
few in the media.
Copy !req
936. Yeah.
Copy !req
937. We've got one of the
head guys from tourism.
Copy !req
938. Mm-hm.
Copy !req
939. They want to contact you.
Copy !req
940. So make yourself available.
Copy !req
941. I'm gonna recharge
me mobile, which
Copy !req
942. I turned off many months ago.
Copy !req
943. Thank you.
Copy !req
944. GORDON RAMSAY
Hallelujah.
Copy !req
945. Neil's behaving
like a proprietor
Copy !req
946. with balls, proud
of his restaurant.
Copy !req
947. The old—
Copy !req
948. You all right? NEIL FARRELL: Yeah, I'm fine.
Copy !req
949. GORDON RAMSAY
He's even
Copy !req
950. booked the guests
in shifts so there's
Copy !req
951. less pressure on the kitchen. NEIL FARRELL: Good to see ya.
Copy !req
952. Progress at last.
Copy !req
953. How you doin'?
Copy !req
954. We just got everybody
in by the 8 o'clock
Copy !req
955. so we've got 25 minutes.
Copy !req
956. This is easy.
Copy !req
957. The waiters are—
Hello.
Copy !req
958. Hello.
Copy !req
959. We have never met.
Copy !req
960. And in two minute's time, our hour of silence starts.
Copy !req
961. Claire.
Yeah?
Copy !req
962. Yes.
Copy !req
963. If the kitchen's quiet, everyone can concentrate.
Copy !req
964. Then it should be impossible
to confuse orders.
Copy !req
965. Go that,
Copy !req
966. Much needs to be made up wait.
Copy !req
967. Yes, that.
Copy !req
968. Partridge.
Copy !req
969. We and one of your risotto.
Copy !req
970. You know how toca— oh, no come one, Randal.
Copy !req
971. Randal?
Yeah?
Copy !req
972. Come here.
Copy !req
973. We're supposed to beworking together on this.
Copy !req
974. Chef.
Copy !req
975. Richard's calling
out orders and you're
Copy !req
976. tipping cutlery upside down.
Copy !req
977. Got to at least waituntil we finish first, no?
Copy !req
978. Yeah.
Copy !req
979. Then once he's finished
talking to his brigade,
Copy !req
980. yes, we can give him an answer.- Yes, Chef.
Copy !req
981. Oh this lamb'sdefinitely better off the bone,
Copy !req
982. it really is.
Copy !req
983. Yes.
Copy !req
984. Just melts in your mouth.
Copy !req
985. With parsnip.
Copy !req
986. Roast parsnip, your
fav— your favorite.
Copy !req
987. That's really good.
Copy !req
988. Very, very
smooth, so hopefully
Copy !req
989. towards the rest of thenight it will be even better.
Copy !req
990. Iain?
?
Copy !req
991. Chef.
Yeah?
Copy !req
992. They've swapped tables.
Copy !req
993. You still have three Caesarsalad, one pressed ham.
Copy !req
994. Richard'sback in charge of the kitchen.
Copy !req
995. No dairy.
Copy !req
996. There's only food to reheat
Copy !req
997. and salads to dress.
Copy !req
998. So it comes here.
Copy !req
999. Let's eat.
Copy !req
1000. The dressing's
missing, that's all.
Copy !req
1001. Apart from that it looks lovely.
Copy !req
1002. Do you mind if we— if we start?
Copy !req
1003. Two pieces pancetta please.
Copy !req
1004. Iain's distraught.
Copy !req
1005. But it is Richard's
job to check everything
Copy !req
1006. before it leaves the kitchen.
Copy !req
1007. Not movin'.
Copy !req
1008. That's not movin'.
Copy !req
1009. On your toes now.
Copy !req
1010. Yes?
Yeah.
Copy !req
1011. Oi.
Copy !req
1012. Good lads, good lads, come on.
Copy !req
1013. It's our good time guys.
Copy !req
1014. It's started, lift.
Copy !req
1015. He's makin' a little noise.
Copy !req
1016. Two lamb at the front.
Copy !req
1017. But he's not leading the team.
Copy !req
1018. Quick, quick, quick.
Copy !req
1019. Ready Chef.
Copy !req
1020. Ah, Neil, tables
49 and 21 that.
Copy !req
1021. Orders are piling up again.
Copy !req
1022. Chef, we gotta—
Copy !req
1023. we gotta speed this up.
Copy !req
1024. We're looking bad.
Copy !req
1025. Not tonight, please.
Copy !req
1026. Not tonight.
Copy !req
1027. You're not losin' it.
Copy !req
1028. Oh, for fuck sake.
Copy !req
1029. Come on, Randal, quicker.
Copy !req
1030. 5 fish pies, 2, 3,
4, 5, 6, 6 total.
Copy !req
1031. Two at the front, Claire.
Copy !req
1032. Fifteen.
Copy !req
1033. No, that's them.
Copy !req
1034. Don't really know what thehell's goin' on in there.
Copy !req
1035. But you know let me just
say, for the last three
Copy !req
1036. or four minutes bein' inthere, it looks shockingly bad.
Copy !req
1037. Where's check on, Claire?
Copy !req
1038. 49, it's up in the tub.
Copy !req
1039. No, don't— it's— go.
Copy !req
1040. 49, yeah, you got the number?
Copy !req
1041. They really have managedto fuck it up properly again.
Copy !req
1042. And they don't have to cookanything except dress the salad
Copy !req
1043. and talk to each other.
Copy !req
1044. They can't even do that so thisis a fuckin' embarrassment.
Copy !req
1045. Wait, one second, listen.
Copy !req
1046. Yeah, that's fine.
Copy !req
1047. Take one Caesar
salad out, please.
Copy !req
1048. Oui, Chef.
- Yes.
Copy !req
1049. Get the salad out.
Copy !req
1050. Change
table number to 51.
Copy !req
1051. Oui Chef, 51.
Copy !req
1052. Next.
Copy !req
1053. I'm not takin' any
prisoners anymore.
Copy !req
1054. I'm seriously not.
Copy !req
1055. People don't pull theirweight, they're out of here.
Copy !req
1056. Because I'm not fucking about.
Copy !req
1057. I want table 12.
Copy !req
1058. What's that there
for, Rich, three—
Copy !req
1059. GORDON RAMSAY
Neil may
Copy !req
1060. say he won't take prisoners.
Copy !req
1061. But surely he can see
Richard can't cut it.
Copy !req
1062. But instead of pluckin' upthe courage to sack his chef,
Copy !req
1063. he moans about my Caesar salad.
Copy !req
1064. Not
Copy !req
1065. Plate is too big.
Copy !req
1066. Too big?
- Mm-hm.
Copy !req
1067. Bigger partsare what you're serving.
Copy !req
1068. Yeah, I know what
we were serving.
Copy !req
1069. The sauce with that,
it's actually beautiful.
Copy !req
1070. The dressing was very rich.
Copy !req
1071. Absolutetotal bollocks.
Copy !req
1072. That is a proper
Caesar salad done.
Copy !req
1073. What I haven't done
is crush the lettuce.
Copy !req
1074. And the shit I saw
last week with cooks
Copy !req
1075. jumping on the salad—
Copy !req
1076. I'm not—
Copy !req
1077. —and squashin— no, let mefinish, squashing the salad
Copy !req
1078. up the side of the bowl.
Copy !req
1079. And you're telling
me that's too big.
Copy !req
1080. That is fresh salad,
beautifully washed,
Copy !req
1081. and I haven't even put my hands in it to dress it.
Copy !req
1082. I've let it dress
itself in the bowl.
Copy !req
1083. So what you are telling
me is absolute bollocks.
Copy !req
1084. And I'm ready for afuckin' argument right now.
Copy !req
1085. You talkin' out your ass.
Copy !req
1086. If you want an argument—
if you want an argument.
Copy !req
1087. You're
talkin' out your ass.
Copy !req
1088. Can we go outside
out in the car park.
Copy !req
1089. I'll go anywhere.
Copy !req
1090. You're talking' out
of your fuckin' ass.
Copy !req
1091. Rather than in themiddle of the restaurant.
Copy !req
1092. Can you stop talkin'--
Copy !req
1093. You're talking out your ass.
Copy !req
1094. There's no point intalkin' to him if he's gonna
Copy !req
1095. use that language.
Copy !req
1096. GORDON RAMSAY
Oh really?
Copy !req
1097. Amazing.
Copy !req
1098. He's got big enoughbollocks to stand up to me.
Copy !req
1099. But he can't tell his ownchef he's paid 25 grand a year
Copy !req
1100. that it's time he took his P45.
Copy !req
1101. Yes, haddock could
never go quiet.
Copy !req
1102. GORDON RAMSAY
We survived
Copy !req
1103. the evening but only just.
Copy !req
1104. I shouldn't care.
Copy !req
1105. But I do like these guys.
Copy !req
1106. And I want to place
to be a success.
Copy !req
1107. All right there's
a fish pie here.
Copy !req
1108. I am so distraught
with Richard tonight.
Copy !req
1109. He couldn't organize
it, couldn't control it.
Copy !req
1110. And you know what?
Copy !req
1111. He had nothing to bloody cook.
Copy !req
1112. It'smy last day at the Glass House.
Copy !req
1113. Hey,
it's red tree time.
Copy !req
1114. Oui.
Copy !req
1115. Yeah, how far it it from here?
Copy !req
1116. It's around the corner,
about two minutes.
Copy !req
1117. Yeah.
Copy !req
1118. The most important
Copy !req
1119. thing now is to tell
the real workers
Copy !req
1120. they've done a great job.
Copy !req
1121. I didn't think I was actuallycapable of doing this work
Copy !req
1122. until you actually came.
Copy !req
1123. Uh-huh.
Copy !req
1124. But now I think that I'mstartin' to get the hang of it.
Copy !req
1125. Mm-hm.
Copy !req
1126. And we will keep the standardsup 'cause you've really
Copy !req
1127. done a lot for the kitchen.
Copy !req
1128. And you've done a lot forme personally as well.
Copy !req
1129. You've done that for yourself.
Copy !req
1130. All I've done is drawn it out of you, that's all.
Copy !req
1131. You got it here.
- Yeah, yeah.
Copy !req
1132. That's it. GORDON RAMSAY: That's all.
Copy !req
1133. You've done it.
Copy !req
1134. It's like I felt like todaywhen I had my little time
Copy !req
1135. for myself, I just couldn't helpbut just stand there and just
Copy !req
1136. go, bloody hell, this is me.
Copy !req
1137. Mm-hm.
Copy !req
1138. No, I don't sleep.
Copy !req
1139. You
haven't had any sleep—
Copy !req
1140. No.
Copy !req
1141. —since last night?
Copy !req
1142. No.
Copy !req
1143. My God, why
aren't you sleeping?
Copy !req
1144. Just adrenaline, just the rushor the job, sir,
Copy !req
1145. The rush of the job?
Copy !req
1146. Oh yeah.
Copy !req
1147. Inspiration I got from you.
Copy !req
1148. You honestly haven't slept?
Copy !req
1149. No, I've not slept none.
Copy !req
1150. Bloody hell, Randal.
Copy !req
1151. This is not an SAS
course, you know that.
Copy !req
1152. Randal, you gotta get
some sleep big boy.
Copy !req
1153. He hasn't slept—
Copy !req
1154. So fired up he hasn't slept.
Copy !req
1155. God, maybe we are
related after all.
Copy !req
1156. Wood, wood, wood, wood, wood, wood, wood, three.
Copy !req
1157. You have a natural touchwith food, you know that?
Copy !req
1158. You walk around akitchen like a ballerina.
Copy !req
1159. I don't know.
Copy !req
1160. It's just the way
you position yourself.
Copy !req
1161. You're agile,
you're on your toes.
Copy !req
1162. I'm not gonna put it that way.I mean—
Copy !req
1163. And I still can't
believe you've
Copy !req
1164. been cooking for three months.
Copy !req
1165. - Right.
- Don't just stop.
Copy !req
1166. Just get it.
- OK.
Copy !req
1167. You add add a little bit—
Copy !req
1168. I'mreally going to miss Claire.
Copy !req
1169. Because your strength
over the last seven
Copy !req
1170. days has been inspirational.
Copy !req
1171. I think I'm
gonna sell my shop.
Copy !req
1172. And I'm gonna get back into thekitchen as soon as possible.
Copy !req
1173. I think
that's a good idea.
Copy !req
1174. Gordon Ramsay thinks
I'm a really good chef.
Copy !req
1175. Oh my God.
Copy !req
1176. Neil had a word.
Copy !req
1177. But you guys have a workevery night after service.
Copy !req
1178. What did he say last night?
Copy !req
1179. He gave me the
options, three options,
Copy !req
1180. and took the third one.
Copy !req
1181. What were the options?
Copy !req
1182. Well, one to leave,
two to take a pay
Copy !req
1183. cut and drop down
the ladder, and three
Copy !req
1184. to stay, work me ass
off, develop the guys,
Copy !req
1185. carry on with what we've beendoing over the last few days
Copy !req
1186. and go for it.
Copy !req
1187. Are you confident
that you can become
Copy !req
1188. the new Glass House chef?
Copy !req
1189. Yeah.
Copy !req
1190. Truthfully, how long will you
Copy !req
1191. give him to pull his socks up?
Copy !req
1192. A month.
Copy !req
1193. A month then.
Copy !req
1194. Yeah.
Copy !req
1195. Just
promise me one thing.
Copy !req
1196. Yeah.
Copy !req
1197. You make the fuckin'decision and you stick to it.
Copy !req
1198. Oh, I want more than anything
in my heart for Richard
Copy !req
1199. to prove me wrong.
Copy !req
1200. And I hope he does.
Copy !req
1201. To convince Neil of his worth
Copy !req
1202. Richard's come up with abrand new signature dish.
Copy !req
1203. This is risotto with teleggio
cheese and pomegranate.
Copy !req
1204. So you'vecrunchy pomegranate seeds—
Copy !req
1205. Yeah.
Copy !req
1206. —mixed in risotto?
Copy !req
1207. Yeah.
Copy !req
1208. Sounds fuckin' revolting.
Copy !req
1209. Oh, fuck me.
Copy !req
1210. Never let your mistakes
leave your kitchen.
Copy !req
1211. Randal, I want you
to hang that up.
Copy !req
1212. Put a bit of pride and passion.
Copy !req
1213. And I want that to
replace that disgusting,
Copy !req
1214. dingy, horrible, yellow, smelly, clock downstairs.
Copy !req
1215. Comin'.
Copy !req
1216. Hey.
Copy !req
1217. How's that, Chef?
Copy !req
1218. Fantastic.
Copy !req
1219. GORDON RAMSAY A year ago I, spent a week
Copy !req
1220. at the Glass House
Restaurant trying
Copy !req
1221. to rescue it from disaster.
Copy !req
1222. Oh, signs everywhere, signthere, sign there, sign there.
Copy !req
1223. Last time I came, couldn't even see a sign.
Copy !req
1224. Two courses, 12 pound 50.
Copy !req
1225. Now I'm back, but is it justthe signs that have changed?
Copy !req
1226. Hello.
Copy !req
1227. Where is he?
Copy !req
1228. Ah, hi.
Copy !req
1229. Hello there.
Copy !req
1230. Hello,
how you doin', mate?
Copy !req
1231. Hey.
Copy !req
1232. Had no problem
findin' the place.
Copy !req
1233. Did you not?
Copy !req
1234. You're lookin' well.
Copy !req
1235. No—
Copy !req
1236. You're
lookin' very well.
Copy !req
1237. I'm very happy, fantastic.
Copy !req
1238. Yeah?
Copy !req
1239. Got meself a set
of bollocks and—
Copy !req
1240. How big?
Copy !req
1241. Huge, absolutely huge, mate.
Copy !req
1242. First thing I noticed
outside was just
Copy !req
1243. how attractive the prices were.
Copy !req
1244. Considering the prices
have been slashed.
Copy !req
1245. Yeah.
Copy !req
1246. We had a lot morepeople through the doors.
Copy !req
1247. Fantastic.
Copy !req
1248. You know, and for the firsttime in four bloody years—
Copy !req
1249. Mm-hm.- I'm actually enjoyin'--
Copy !req
1250. Mm-hm.
Copy !req
1251. —goin' round thetable chattin' to people.
Copy !req
1252. You sound like an owner.
Copy !req
1253. Yeah.
Copy !req
1254. A proud owner, someone's onthe ball, knows his customers
Copy !req
1255. and enjoys his job.
Mm.
Copy !req
1256. It's the bollocks,
I'm tellin' ya.
Copy !req
1257. World of difference.
Copy !req
1258. It's a big different
from last time we met.
Copy !req
1259. GORDON RAMSAY
Things were
Copy !req
1260. really grim when I came here.
Copy !req
1261. And by grim, I
mean catastrophic.
Copy !req
1262. Seen caught over and that wasstuck in the back of my throat.
Copy !req
1263. The whole place was a shambles.
Copy !req
1264. He's calling out
orders and you're
Copy !req
1265. tipping cutlery upside down.
Copy !req
1266. You're talkin' out your ass.
Copy !req
1267. Can we go outside
in the villa car park?
Copy !req
1268. I'll go anywhere.
Copy !req
1269. Rather than in the middleof the fuckin' restaurant.
Copy !req
1270. You're talkin' out
you're fuckin' ass.
Copy !req
1271. GORDON RAMSAY
Head Chef
Copy !req
1272. Richard was desperate togain respect from his team.
Copy !req
1273. Remember, you're my
boys, my girls, mine.
Copy !req
1274. Good line—
Copy !req
1275. But his future
Copy !req
1276. as the leader of the Glass Housekitchen was in serious doubt.
Copy !req
1277. Started.
Copy !req
1278. How long will yougive him to pull his socks up?
Copy !req
1279. A month.
Copy !req
1280. GORDON RAMSAY
I certainly
Copy !req
1281. didn't think Richard
had it in him
Copy !req
1282. to tempt the customers back.
Copy !req
1283. Oh, for fuck sake.
Copy !req
1284. I'll die tryin'.
Copy !req
1285. And the bigquestion, who's the chef?
Copy !req
1286. Well, Richard's
still down there.
Copy !req
1287. Richard?
Copy !req
1288. Your mate, Richard
Collins, head chef.
Copy !req
1289. Fantastic.
So you kept him.
Copy !req
1290. Yeah, yeah.
Copy !req
1291. - Might be nice.
- Chef.
Copy !req
1292. You all right?
- Yeah, very well.
Copy !req
1293. Thank you.
Yourself?
Copy !req
1294. You look different?
Copy !req
1295. Ah, do I?
Copy !req
1296. You lost weight?
Copy !req
1297. You got burns on your arms.
Copy !req
1298. You got short-sleeved jackets.
Copy !req
1299. You're cakes in shit everywhere. That means you've been grafted.
Copy !req
1300. I know, I'm changing this.
Copy !req
1301. Yeah, but no it's been
some graft this August.
Copy !req
1302. Hello.
Copy !req
1303. Bookshop gone?
Copy !req
1304. Bookshop gone.
- Yes.
Copy !req
1305. - It sold.
- All gone?
Copy !req
1306. All gone.
Copy !req
1307. Nice to see second chef
Copy !req
1308. Claire is still in the kitchen.
Copy !req
1309. But fellow Scott Randal
and trainee Chef Craig
Copy !req
1310. have moved on.
Copy !req
1311. That's
beautiful salmons there.
Copy !req
1312. Yeah, it's fantastic.
Copy !req
1313. Junior chef Iain, however,
Copy !req
1314. is now running his own section.
Copy !req
1315. A wise move on Richard's part.
Copy !req
1316. And
you look like a chef
Copy !req
1317. who's been in the kitchen for 10years now running around, huh?
Copy !req
1318. Whole kitchen smells nice.
Copy !req
1319. Mm, food.
Copy !req
1320. So Neil seems
Copy !req
1321. pretty confident in Richard.
Copy !req
1322. Me, I'm gonna keep an
open mind on this one.
Copy !req
1323. I'll soon find
out how good he is
Copy !req
1324. when the food starts
goin' out and I'm
Copy !req
1325. gonna put him under pressure.
Copy !req
1326. When I first got here, abusy Saturday like tonight
Copy !req
1327. would cause complete
meltdown in the kitchen.
Copy !req
1328. Time to see if things
really have changed.
Copy !req
1329. And tonight
they're all nervous
Copy !req
1330. 'cause Gordon's down there.
Copy !req
1331. GORDON RAMSAY I did give Richard
Copy !req
1332. a lot of grief last time.
Copy !req
1333. So tonight I'm gonna give hima chance to get his own back.
Copy !req
1334. And for the next three hours,I'm gonna be your commis.
Copy !req
1335. My personal?
Copy !req
1336. Your
personal commis.
Copy !req
1337. You tell me what section
you want me to run,
Copy !req
1338. tell me where you want to go.
Copy !req
1339. You're the chef, you decide.
Copy !req
1340. The fireplace.
Copy !req
1341. GORDON RAMSAY
His biggest
Copy !req
1342. problem was communication.
Copy !req
1343. If he can order a hard
ass like me around,
Copy !req
1344. he's definitely got it licked.
Copy !req
1345. Give me a timein on filet beef well done,
Copy !req
1346. medium well chef special.
Copy !req
1347. But it's not long
Copy !req
1348. before the shit hits the fan.
Copy !req
1349. It's not ready yet.
Copy !req
1350. fuckin' hell.
Copy !req
1351. What's the matter?
Copy !req
1352. Risotto's fucked.
Copy !req
1353. Some of it'scooked and some of it's raw.
Copy !req
1354. Fuckin' typical.
Copy !req
1355. I can't serve this— servethat risotto for 10 minutes.
Copy !req
1356. It's fucked.
Copy !req
1357. Right, start from scratch.
Copy !req
1358. Would that have gone
out if I wasn't here?
Copy !req
1359. No.
Copy !req
1360. Truthfully.
Copy !req
1361. It was— no, you can't
send shit out like that.
Copy !req
1362. Because if you send shit out, it takes the restaurant down.
Copy !req
1363. And I don't know
to do that anymore.
Copy !req
1364. All right, Blake, risotto 18.
Copy !req
1365. Oui.
Copy !req
1366. Richard seems to be exercising
Copy !req
1367. some quality control at last.
Copy !req
1368. No one's had a
bad risotto tonight.
Copy !req
1369. We knew he'd made a mistake, but nobody else did.
Copy !req
1370. I couldsell the risotto finishing—
Copy !req
1371. Communication has definitely,
Copy !req
1372. definitely improved.
Copy !req
1373. There's only one member of his team he's not talking to.
Copy !req
1374. I'm fuckin' bored.
Copy !req
1375. I get bored.
Copy !req
1376. Richard, you don't like meas your commis chef do you?
Copy !req
1377. What else can I do?
Copy !req
1378. What else can you do?
Copy !req
1379. Go downstairs, get mesome baby carrots and some
Copy !req
1380. Need some more doing.
Copy !req
1381. Or I willdo by the end of the evening.
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1382. Yes, Chef.
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1383. Top shelf.
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1384. Carrots.
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1385. GORDON RAMSAY
17 years
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1386. experience in a kitchen andhe's got me peeling carrots.
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1387. I still don't really likethe way this guy cooks.
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1388. But the food and servicehas definitely got better.
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1389. Gone up a notch, eh?
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1390. I like to think so.
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1391. I like to think so.
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1392. But you can see
a difference, yeah?
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1393. Yeah, no I feel a
difference as well.
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1394. And the people that count
Copy !req
1395. seem happy.
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1396. I've had the lamb.
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1397. That was really nice.
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1398. Didn't really need to
use the knife on there,
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1399. it just fell apart.
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1400. The there of us had the filetof beef, that was beautiful.
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1401. Oh, I had the goat's
cheese to start with.
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1402. It was delicious as usual.
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1403. Customer numbers
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1404. are up by a whopping 30%.
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1405. And in spite of a significantreduction in prices,
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1406. Neil's takings have
increased by 20%.
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1407. On order, one goat's cheese, follow one chef special—
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1408. GORDON RAMSAY I've got to hand it to Richard.
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1409. He succeeded in building
a strong brigade.
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1410. But next week it's all change.
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1411. Claire and Iain, Richard's two key players
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1412. are leavin' the Glass
House to broaden
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1413. their experience in Londonto work in my restaurants.
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1414. I think an apology
may be in order.
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1415. I don't mean to pinch yourstaff, Richard, you know that.
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1416. Hey,
Gordon, I'm more than
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1417. happy for you to have them.
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1418. Hey, as a head chef, you'llbe happy to see them progress.
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1419. Too right. GORDON RAMSAY: And guess what?
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1420. When they walk into the kitchenguess what I'm gonna say?
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1421. You're mine, you're
all fuckin' mine.
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1422. That should be
Ricky Gervais' moment.
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1423. You, you, you, you,
you, you're mine.
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1424. Oh, here we go.
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1425. Here we go.
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1426. As good a talent spotter
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1427. as Richard is, so far Iainand Claire's only replacement
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1428. is Gareth who until six
weeks ago was a bouncer.
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1429. At least he'll be able to dowith any aggro in the kitchen.
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1430. No limes.
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1431. Check on one Caesar
salad, one parfait—
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1432. GORDON RAMSAY
So Richard
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1433. muster the balls
to inspire a brand
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1434. new brigade who
will take the Glass
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1435. House up strength to strength.
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1436. I still have my doubts.
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1437. I fuckin' asked you
tonight at 6 o'clock
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1438. to tell me what
to do as a commis.
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1439. Come on.
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1440. And for the first time, holdon, hold on, hold on, whether
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1441. you told me to sweep the fuckin'floor or roast a filet of beef
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1442. or whatever you wanted, youcame back to me and told
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1443. me to peel fucking carrots.
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1444. And that pissed me off.
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1445. Because I wanted
to see you standing
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1446. fucking strong within your ownbrigade telling me what to do.
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1447. And you didn't do it.
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1448. So next time you get
that opportunity, you
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1449. fuckin' take it.
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1450. I missed my opportunity.
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1451. 'Cause I'mnot fuckin' coming back.
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1452. Is
that a promise, Gordon?
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1453. I promise.
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1454. Future plans?
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1455. Future plans?
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1456. Ah, do you know just
to carry on and improve
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1457. and improve, just not tosit, not just to stand still.
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1458. Because that, you
know, you stand still.
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1459. You get complacent.
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1460. And then you get a littlebit fed up, you know.
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1461. Apathy sets in.
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1462. And that's what
happened last time.
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1463. So it's not gonna
be long before you
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1464. start driving a Porsche?
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1465. I'll wait and see.
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1466. You know, I think I'll
keep my Astra van.
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1467. Everyone goes on about it now.
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1468. So I'm stuck with an
Astra van for life.
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1469. Well done.
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1470. Cheers, I really mean that.- Thank you.
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1471. Well done. And I'm really happy here.
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1472. - Good.
- Well done.
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1473. Thank you very much.
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1474. The initialreaction with the program
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1475. was I hated the logo.
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1476. Why did I swear
more than Gordon?
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1477. I went in the bank the next day, oldie is standing next to me.
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1478. Well, I won't be going
to Glass House anymore.
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1479. Your language is disgustin'.
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1480. I says, well, bugger off
and eat somewhere else.
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1481. Walking aroundTescos and this guy's mouth
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1482. just drops open.
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1483. You're a chef.
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1484. Literally every table
was Caesar salad, Caesar
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1485. salad, Caesar salad, you know.
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1486. Yeah.
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1487. And pomegranate
bloody risotto.
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1488. Hey, can youremember that order we got.
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1489. A
big Scottish guy,
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1490. can he order two
pomegranate pizzas.
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1491. But, yeah, we goteveryone asking for that.
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1492. We actually put it
back on as a special.
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1493. And it sold really well.
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