Ramsay's Kitchen Nightmares 2x6

1. When I first arrived,

2. The Walnut Tree was in trouble.

3. Stop now. OK?

4. You take over— - OK.

5. —and see if we can pullourselves together a little bit

6. and get ourselves out of thisshit because in 15 minutes,

7. this place is going to be thebiggest shit hole in Wales.

8. The head chef had quit

9. and the kitchen was a joke.

10. Cockroaches are on the floor.

11. You're not a fucking cockroach.

12. Easy with the hairstyle.

13. You're still not a cockroach.

14. The customers had fled

15. and the owner was so broke, he had to sell his house.

16. So he asked me to help him out.

17. I had just one week to find out what happened

18. and to turn it around.

19. You, shut it, OK?

20. Back in your corner and listen what's going on.

21. Did you hear what I said?- Yeah.

22. Do it.

23. I was determined to show the owner

24. where he was getting wrong.

25. Welcome back.

26. Welcome back.

27. - Where the fuck have you been?-

28. I'm doing

29. everything I could to help him.

30. And if he doesn't get his prices

31. and listen, well, quitefrankly, he's on his own.

32. Fuck it.

33. Hundreds of restaurants

34. open in Britain every year, but over 2/3

35. close in the first 12 months.

36. The Walnut Tree in Abergavenny has

37. been one of Britain's most famous restaurants

38. for nearly 40 years.

39. Set in beautiful Welsh countryside,

40. it's the proud holder of a coveted Michelin star.

41. Itowes its outstanding reputation

42. to this man, Franco Taruschio.

43. He was one of the first celebrity chefs.

44. People came from far and wide

45. to taste his food, and he wassaid to take over 30,000 pounds

46. a week.

47. Three years ago, FrancescoMattioli, another Italian,

48. bought the Walnut Tree.

49. I know him well.

50. He's managed some ofLondon's best restaurants.

51. Need an answer, guys.

52. Sohe should know what he's doing.

53. I've come to find out how in just three years,

54. he's managed to mess it all up.- Good morning, sir.

55. - How are you? - How are you?

56. All right?

57. Man, you're losing weight again.

58. No, I'm not losing weight.

59. What's the smallest numbersyou've done in three years?

60. Zero.

61. Zer— for lunch.

62. For dinner once.

63. It was a Thursday night and—

64. Michelin star.

65. Michelin star, and it didn't happen.

66. Simple as that.

67. Shit.

68. And yeah, that was bad.

69. Every kitchen just has

70. to have a head chef running it.

71. Since Francesco lost his, he's been

72. trying to do the job himself.

73. That's I'll take this.

74. Are you gonna serve it?

75. Yes because Jesus.

76. Cook, serve, cook, serve, cook, serve.

77. It's a big mistake.

78. Francesco's not a trained chef and he

79. shouldn't be in the kitchen.

80. Keep on going.

81. Heshould be out in the dining

82. room charming his customers.- Hello.

83. How are you?All right?

84. After all, there

85. are more staff in the bloodykitchen than there are

86. customers in the diningroom, and not one of them

87. seems to be doing anything.

88. So you're just cooking potatoes here.

89. Yeah.

90. This huge section—

91. —and all you're cooking is spuds.

92. You're out of order.

93. Yes.

94. Francesca doesn't

95. trust anyone to do anything.

96. Right, on 11 and 12 right now.

97. Octopus.

98. Another three he said.

99. Ciao, all the best. Thank you very much.

100. After you.

101. Talk about headless chicken.

102. Bye.

103. No wonder

104. he's lost weight and customers.

105. You— you'reworking like a donkey.

106. I mean, you hear it everywhere and— and—

107. and trying to run it overall.

108. You're the most amazing host.

109. You can charm the pants off anyone.

110. And— and you can sell good wine.

111. In the short period of timel've been in here today,

112. one thing, you know, I'vecome to terms with is you've

113. got to get out of the kitchen.

114. The Walnut Tree got aMichelin Star after Francesco

115. had been here for a year.

116. That's given to a restauranton the back of the consistency,

117. the freshness of the ingredients,

118. keeping it seasonal, andindividual flair of the chef.

119. But Francesca has lost

120. the chef who won the award.

121. If his standards have slipped, inspectors will soon take away

122. that precious Michelin start.

123. Time to check out the food.

124. Because I, um, saw lunchtoday from the kitchen,

125. I'm a go in the dining room now—

126. Yes.

127. —and have a— a bite to eat.

128. And I'd like you not to present the menu

129. but to show me three dishes—

130. Or representing the Walnut Tree Inn.

131. With a Michelin star,

132. you can charge top notch prices but only

133. if you provide top notch food.

134. I'm pretty confident he'll like it.

135. Porcini and parm ham lasagna

136. was always a favorite here.

137. Boring— very boring.

138. You got to move on.

139. You got to search and you'vegot to evolve, develop,

140. and create excitement constantly when

141. you're charging these prices.

142. Main course?

143. Fish stew.

144. Thank you.

145. But the mussels

146. haven't even been cleaned.

147. When you serve mussels

148. in a self-contained stew, they've

149. got to be clean because whenyou're serving them like this,

150. you can hear the bottom.

151. There's a lot of grit and sand.

152. So it's just like eating a bowel of clay

153. seasoned with sand that is constantly

154. grinding between your teeth.

155. 28 pounder main course hassomewhat taken the mickey.

156. Because if someone servedthat in my restaurant,

157. I'd go fucking berserk.

158. OK, um, I asked you earlier for your best—

159. the best— the best of Wales.

160. The big build-up was for theclassic Italian fish stew.

161. And sadly, when it arrives, everything in that dish

162. was overcooked.

163. And while you piss off for a three hour

164. break to style your hair and have a kip,

165. clean the fucking mussels.- .

166. So we've hit rock bottom. STAFF MEMBER: OK.

167. Yeah, Welcome to the real world.

168. Sure.

169. Tomorrow, we'regonna pick ourselves back up

170. and start off with a clean slate.

171. It'smy second day in Wales, where

172. I'm trying to help theowner save the famous Walnut

173. Tree restaurant.

174. It's got all sorts of problems, but it does

175. still have a Michelin star.

176. And you don't get that without a top chef.

177. But Francesca's lost his.

178. We need to find another one fast.

179. Head chef criteria.

180. Head chef criteria— young, enthusiastic—

181. Ambitious.

182. —firm, ambition.

183. Yeah.

184. Someone who will keep you outof the kitchen ..

185. Somebody who keepsme out of the kitchen and—

186. Hello, Ross.

187. Good day, Mr. Ramsay.

188. We've got a list of ingredients.

189. We're just going to ask to go through and cook

190. up something very simple.

191. Yeah, thanks for the surprise, lads.

192. It's all right.

193. Always a surprise with me.

194. Here's your clams.

195. Salary— starting salary.

196. Starting salary, I would say 23.

197. Always aninteresting question when

198. you interview a young chef.

199. What salary are you looking for?

200. And— Yes

201. —tell you in 30 seconds— Of course.

202. —what they're about.

203. What would you be happywith as a starting salary?

204. I'd be happy with 30.

205. GORDON RAMSAY: 30 as a starting salary.

206. Fuck off out of here.

207. 15 minutes? - Yeah,

208. Yeah?

209. Interesting to see if he usesall the ingredients, whether he

210. puts the clams with thehaddock with the onions or he

211. does a nice tomato, a rocket salad.

212. Something plain and simple.

213. Your mother could make that.

214. It's just eating raw pasta ..

215. Yeah, boring.

216. The sort of kind of thingl expect the missus to do.

217. Yeah, I thought it waslittle bit plain Jane boring

218. and certainly not worth 30grand a year, that's for sure.

219. No, but like, that's theingredients you were given.

220. Don't start blaming your tools.

221. No, no, no. No?

222. No.

223. Take it on the chin.

224. I wouldn't— I wouldn't change it, no?

225. Next up

226. is Santaroso, second in commandat the Holiday Inn in Swindon.

227. Could be a bandito.

228. Could be a big bandito.

229. Let's shoot the bandito.

230. What do you think,

231. Santo, go on. Take a seat.

232. Very well experienced man.

233. - Yeah. - Yeah?

234. Yeah, I like cooking.

235. You like cooking.

236. Yeah, I can see that, yeah.

237. What you know about the Walnut Tree?

238. Nothing. GORDON RAMSAY: Nothing at all.

239. Nothing at all.

240. Don't knowabout the history or—

241. No.

242. —reputation.

243. No.

244. The Michelin star.

245. No.

246. No, so if you don't know

247. nothing about the Walnut Tree—

248. —why did you come for the job?

249. Because it's— it's time for me to change.

250. Right, and what's thecurrent menu at the Swindon?

251. We have some steak.

252. Yeah

253. chicken, and a lot of microwave.

254. - A lot of— - Microwave.

255. Microwave.

256. A lot of microwave.

257. Think of something magical.

258. Keep it simple.

259. Oh yeah.

260. And enjoy it.

261. OK, thank you.

262. And while I'm thinking, wow, what kind of flavor I want to—

263. I want to come up with, you know?

264. And let's see.

265. I tell you like that can cook.

266. Hm.

267. It's a fantastic one.

268. And just explain what they are, please.

269. Yes.

270. This— I call it pasta fresca.

271. Pasta fresca.

272. Pasta fresca— fresh pastawith in salata.

273. Mm-hm, thank you.

274. With the lemon juice.

275. Mm-hm.

276. Just nice and clean.

277. Just

278. That is—

279. black pepper, yeah.

280. Black pepper. Thank you—

281. Enjoy. - Thank you very much.

282. Felt like sneezing with allthat pepper ..

283. Jesus Christ.

284. No, that's just a pile of starch.

285. There's nothing in there, is there?

286. You said—

287. yeah.

288. You said to say some that isalso a complement

289. Yeah, I—

290. I found it miles away from what we wanted—

291. Yeah, yeah.

292. —and a little bit embarrassing, really.

293. Yeah.

294. Because it was below average.

295. Yeah.

296. GORDON RAMSAY: 22,000 pounds—

297. I wouldn't even pay him 23,000 lira.

298. Even with the Michelin star,

299. it's going to be hard to find a head

300. chef in the middle of Wales.

301. But I'm still banning Francescofrom the kitchen right now.

302. water. Where's Francesco?

303. Yes, sir.

304. I really wouldappreciate it if you don't

305. come anywhere near the kitchen.

306. I know how stubborn you are.

307. Don't dare step over that line.

308. Stay that side.

309. Yeah.

310. Thank you.

311. This way, I'll

312. get to know the team basically.

313. Blakey's the most junior.

314. He just came off a buildingsite because the weather

315. is too cold.

316. Spike, he's here on work experience.

317. Kevin is a waiter and handyman.

318. He's been here since the old days

319. and knew the Walnut Tree in its prime.

320. - Hello, Kevin. - Hello,

321. How are you? - Yeah,

322. Obviously with that accent, local boy.

323. Yeah, very local.

324. Abergavenny?

325. Yes. yeah, man.

326. or—

327. Ah, no, I just— yeah, I just love hard work.

328. Definitely.

329. be evil.

330. No.

331. Gary's a local boy—

332. very ambitious and keen to get home.

333. But Francesco says he's not a team player.

334. So that's my secret.

335. I'll stay back on there, put a padlock on that.

336. And Stefan

337. is the most experienced chef.

338. Francesco won't let him run the kitchen.

339. But I want to see what made of, so I'm

340. going to put him in charge.

341. it's a normal lunch service.

342. And Francesco wife, Enrica, has brought some friends

343. in for a bite to eat.

344. The kitchenis in your hands now.

345. You're going to come out.

346. You're going to start talking and start

347. propelling the brigade and bring it together.

348. No, no.

349. Turn round, address the brigade.

350. one chickenplus chips for four kids,

351. one, one endive, to follow one loin of pork,

352. two chicken, and one rocket.

353. I need some chips for these chickens, yeah.

354. too quiet.

355. The only person I can hear now is Gary

356. and you're running the kitchen.

357. Let's go.

358. OK,

359. Where the fuck's Blakey?

360. Blakey.

361. What are you doing?

362. yes?

363. I need an answer, guys.

364. No wonder Francesco's

365. back in the kitchen.

366. His family are still waiting for their lunch.

367. —what to do.

368. GORDON RAMSAY: Everything's out there now.

369. Everyone's standing staring at their food and two

370. people who haven't got it.

371. Come on.

372. Come on, Stef.

373. Let's go.

374. This is a fucking disaster.

375. Stefano, how long?

376. Chips. Yeah.

377. Do you know this is for the—

378. A minute, all right.

379. It's for the boss's wife.

380. You know that.

381. nice and hot this time.

382. Send it.

383. Daddy,

384. The food is late and cold.

385. Stefano can't organizechips for a four-year-old.

386. OK, right. Come here.

387. Just stop, everybody. I mean stop.

388. Come here, you.

389. Come here.

390. Shut up.

391. Shut up.

392. I'm talking.

393. That was a disaster, complete disaster.

394. The food's standing, hanging around the pass,

395. nothing happening.

396. And you're over there and just—

397. I'm sorry, but it's not good enough.

398. You're not— nothing's coming out, OK?

399. Stop now, OK?

400. You take over and see if wecan pull ourselves together

401. a little bit and get ourselvesout of this shit because in 15

402. minutes, this place is going to be

403. the biggest shit hole in Wales.

404. You, shut it, OK?

405. Get back in your corner andlisten to what's going on.

406. Did you hear what I said?

407. Yeah.

408. Do it.

409. Right, let's go.

410. A little clear down.

411. Yeah, clear down first.

412. OK, Gary, know where we are, Yes?

413. And the grill.

414. And you decide exactly

415. what you want doing your mind.

416. address.

417. You turn around, address the brigade,

418. tell them exactly what you want.- Yep.

419. - Yeah. - Yep.

420. And one braised beef, one venison sausage,

421. one brill, one tuna away.

422. Hey, let's keep it together.

423. a team.

424. And I don't want him backin here telling us we

425. can't fucking do it again, OK?

426. So a bit of teamwork now yeah?

427. If he can't hear you, then scream for that, OK?

428. Because we're not a one man band.

429. Check on, two covers— one pigeon, one oysters,

430. to follow rib eye, one duck.

431. Next, can you go with the scallops?

432. One cooked salmon and one risotto,

433. and send them now, please.

434. Gary is a real arrogant little fucker,

435. but at least he can speak—

436. unlike Stefano that can'teven run a fucking bath

437. let alone a fucking kitchen.

438. I need the tuna plate first, please.

439. and three chips, yeah?

440. Yeah.

441. We need three chipsand one tomato salad, please.

442. Wait.

443. Yeah.

444. Thank you.

445. Good, well done.

446. Good. OK, well done.

447. Well done. Hey, hey, main course.

448. It's bloody difficult toget out like that, you know?

449. Well done, yes?

450. We drew in a few more people.

451. How'd it go for you?

452. I'm overworked.

453. Thank you for being honest.

454. I thought it went terrible.

455. Huh?

456. - Really bad.

457. You really do have a problemtalking to individuals.

458. You know.

459. And today was a disaster.

460. And so we got to now work onthis the next couple of days

461. and stop you being a cook andlook at the important role

462. of becoming a chef.

463. There are

464. still problems in the kitchen.

465. I just don't understand whythere's so few customers.

466. These days, they servearound 300 customers a week.

467. The previous ownerFranco used to serve 800.

468. I'd love to know whathappened to the missing 500.

469. Have you heard of the Walnut Tree?

470. Yes, oh yes.

471. When was the last time you were there?

472. It was Franco's last meal.

473. Yeah.

474. Just before he went ..

475. Yeah.

476. Have you ever heard of the Walnut Tree?

477. It's overpriced.

478. Overpriced.

479. And how many times were you there?

480. Oh, very, very frequentlywhen he was there

481. because he was open all hours?

482. Mm-hm?

483. You could turn up at 11 o'clock at night

484. and be assured of a very good welcome.

485. Do you think he's missed now,

486. now that he's no longer there?

487. I think so.

488. They're not just.

489. Not recently sinceit's been taken over, no.

490. Since Francesco

491. took over the WalnutTree, nine new restaurants

492. have opened nearby.

493. If people think his place is too expensive,

494. they've got plenty of cheaper alternatives.

495. Morning, ladies.

496. So we've been Franco.

497. Mm-hm.

498. He seems to be everyone'sfavorite in Abergavenny, Franco

499. and Anne.

500. They always seem to be thedarlings of Abergavenny.

501. Yet no one's been since Francesco

502. took over three years ago.

503. Yeah, well, I came to sort of ask

504. some locals about theWalnut Tree and Abergavenny.

505. I end up finding AinsleyHarriott's book, 3 pound 60.

506. Jesus Christ, he's going to be pissed off

507. when he finds out 3 pound 60.

508. They can't believe it's so fucking expensive!

509. Still,

510. maybe there's a lesson to belearned from Ainsley's book.

511. If your customers won't paytop whack, cut your prices.

512. Otherwise, they'll eat elsewhere.

513. Jesus, is that a typing error?70 quid.

514. It's somewhat a little bit intimidating

515. because it's so expensive, which puts people off.

516. And have we gone up in priceover the last three years?

517. Have we got more expensive?

518. Yeah, probably.

519. The was 55, 60.

520. 60, wasn't it?

521. 60.

522. And then I push it to 65.

523. And only in the last two months, I

524. put it to 70 because the priceof the fish is going up and up.

525. As usual,

526. Francesco thinks he knows best.

527. But I won't give him a bollocking

528. in front of his team.

529. Anyway, just now, I've got other fish to fry.

530. There's still no head chef.

531. So far, I think Stefano andGary are the best candidates.

532. But Francesco just won't consider them.

533. He's got to be realistic.

534. He's in the middle of Wales, not London.

535. —straightforward.

536. And if we don't find anyoneas god as Gary or we don't find

537. anyone as good as Stefano, then, you know,

538. we're going to look atwhat we've got internally.

539. Ah.

540. Well, no, I think that—

541. I think we need somebody really from outside.

542. Inside— internally, I can only be the one.

543. Francesco just doesn't see it.

544. But Gary and Stefano have talentand I'm going to show him.

545. The only way I'll get him to try their food

546. is to make him believe that I've cooked it.

547. Really important tomorrow night.

548. Yep.

549. It's your half hour.

550. So have you thought about your dishes?

551. I'm think of an oyster starter—

552. Mm-hm.

553. —with like a herb crustof gratin on the top.

554. Mm-hm.

555. For main course, I wasthinking a meat of some sort,

556. like a filet with some shallots.

557. Mm-hm, so important.

558. We'll do service.

559. Then at the end of service, we'll sit them down.

560. And bang, you let rip.

561. Sure

562. Fuck, you let rip big time.

563. Right, Stefano, let's go.

564. The crap in the kitchen about the delegation,

565. the lack of direction—yeah, we can work on that.

566. That's workable.

567. But this is your half hour of magic.

568. All right.

569. Then we'llsit him down for dinner.

570. And we say, eat the following.

571. This is me.

572. This is me on a plate, yeah?

573. All right.

574. Hard on material.

575. How do you say erection in Italian?

576. Erection.

577. OK.

578. fuck me.

579. Posh word for an erection.

580. Aswell as preparing their meals,

581. Gary and Stefano must dothe normal kitchen duties.

582. Straight away, Stefanostarts working with the team.

583. But Gary, he's onlyinterested in his own meal.

584. Even I think that's too ambitious.

585. Uh, Gary, two seconds.

586. You've had a bit more time on your hands

587. this morning to get ready.- Yes.

588. And he hasn't done anything for tonight.

589. So we swoop over, yeah? - Yeah.

590. OK.

591. So once all this vegetable's cooked,

592. then I want you in the kitchen.- Sure.

593. Concentrate on tonight's service.

594. Concentrate on the canap sfor tomorrow night.

595. Yeah.

596. And then you take— two hours?

597. - Yeah. - Enough?

598. - Yeah. - Yeah?

599. Yeah.

600. Two hours to getorganized for tonight, yeah?

601. OK.

602. I really thoughtGary had great potential

603. to be a good head chef, butquite honestly, he doesn't

604. give a fuck about his team.

605. He just cares about himself.

606. And selfish individualsdon't make great head chefs.

607. Francesco and Enrica

608. think I'm the chef tonight.

609. If Gary and Stefano haven't prepared,

610. it'll be my reputation that suffers.

611. What's in it? Bread crumbs.

612. Huh?

613. Cheese— Parmesan cheese, parsley.

614. Tastes nice nice.

615. Yeah.

616. And Stef, what have you got?

617. Ravioli.

618. Mm-hm?

619. yeah, you

620. concentrate on your own food.

621. little rivalry there.

622. It's not a competition.

623. Eh, it's not a competition at all.

624. Don't be silly.

625. OK, inside is what?

626. It's duck and chestnuts.

627. Duck and chestnuts.

628. Yeah.

629. Stefano's duck and chestnutravioli shows real imagination.

630. I like the—

631. the sweet.

632. You feel— you can taste something sweet.

633. That's nice.

634. Chestnuts.

635. Mm-hm.

636. I like the way it's presented.

637. And Francesco

638. approves of Gary's oysters.

639. - Very nice. - Stefano.

640. Yeah. - Gary.

641. Yeah.

642. Look.

643. So far, so good.

644. Clean plate, for me, is a sign of—

645. - Yeah. —happiness, yes?

646. Clean plates— good.

647. For the main course,

648. Gary's cooked fillet steak.

649. And Stefano— sea bass.

650. Nice.

651. Both of you, well done.

652. Happy?

653. - Yeah.

654. Happy?

655. Yeah.

656. Huh, still can't even talk to me yet.

657. Right, go.

658. Kevin, whatever you do, don't drop those.

659. OK, well done, guys. Yes?

660. red wine soup.

661. I like the colors.

662. And I'm sure I like the taste.

663. Hey, I've never seen you so happy.

664. Yeah?

665. It's about bloody time, huh?

666. Hi, guys.

667. Stefano.

668. OK?

669. - Yes.

670. Yes? Supper?

671. Supper.

672. I really liked the ravioli.

673. Of duck and chestnut.

674. Yes. Mm-hm.

675. And I liked everything else.

676. Interesting.

677. For me, yes.

678. I would say most of the dishes were exciting.

679. I was interested in the ravioli, which,

680. again, I found it exciting andvery good, very nicely done.

681. And the beef?

682. And the beef, I would have liked half

683. dauphinois underneath the beef.

684. Some form of potatoes.

685. Some form of potatoes that

686. would have thedishes up and balanced it out.

687. Don't take this the wrongway, but I didn't cook any dish.

688. Right.

689. Oysters, beef, sorbet—

690. Yeah.

691. —was his menu 24 hours ago, yes?

692. Duck, ravioli, sea bass, and pancakes were Stefano's.

693. And because they weren't beinginterviewed during the week

694. because I think Francesco doesn't think they're

695. good enough, I wanted them tocook three dishes each for you

696. both to have dinner tonight.

697. So I didn't touch anything.

698. Thank you very much, for your comments.

699. Thank you

700. Thank you.

701. OK, Gary, two seconds.

702. Stefano.

703. Well, that was interesting tonight.

704. Yeah.

705. All the dishes that you both done—

706. Yeah.

707. —they said was capable of going on the menu.

708. Oh, great.

709. Becausefor me, it went very well.

710. Both you came up trumps.

711. And if he wasn't going toconsider you for the job,

712. then I was.

713. Yeah.

714. It's day four.

715. I'm halfway through my time at the Walnut Tree.

716. Francesco, the owner, has been stubbornly

717. resisting my suggestions.

718. We still need to find a head chef.

719. And with a 70 pound main course on the menu,

720. I'm determined to make him lower his prices.

721. If it continues being as quiet as it is,

722. are you going to look to try andbring the prices down a touch

723. to create something new about the Walnut Tree

724. to get people back in here?

725. I don't want to go down on— on— on the cheap

726. side because—

727. fucking choice.

728. I'm not talking aboutasking you to open the doors

729. and become a happy eater.

730. They spent 37 years getting thebusiness to where it is today.

731. Of course.

732. You're spending three years, and it's sadly on the decline.

733. What I'm trying to say isyou bring in new traffic

734. coming through the door. - Yeah.

735. And you tweak the pricesto establish the confidence.

736. And once you get the confidence, then

737. over a period of five or six years,

738. yes, you turn the volume up on the justification

739. of what you're doing.

740. Not convinced.

741. I will say I'm not convinced.

742. Sorry. It's me.

743. Youshouldn't be so stubborn.

744. - Try it. - I'm just saying.

745. It's

746. Jesus Christ!

747. If you've got the food and those custom—

748. customers are comingthrough the door and they're

749. generating sales, the asset—

750. Is the— is the wine.

751. —is the wine, which, who can sell that?

752. Me.

753. Excellent.

754. So the chances are far greater to do

755. it that way than to do it theway you're doing it currently.

756. In a way, yes, yes.

757. Fucking Hallelujah.

758. Welcome back.

759. Welcome back.

760. Where the fuck have you been?

761. Well,

762. Fuck me.

763. Please try it. I'll do it.

764. I'll do it, man.

765. - Please? - No problem.

766. Thank God.

767. Francesco's finallyagreed to one of my ideas.

768. And there's more good news.

769. At last, a candidate for the head chef's

770. job with a good pedigree.

771. And youfeel now at the age of 26

772. that you've worked in the last two establishments

773. as a sous chef, you're now readyfor your first head chef's job.

774. Yeah, I'm sort of getting to the point

775. where I'm in the kitchen.

776. I've got my own ideas, theway I want to run things.

777. OK, Gorgonzola, green mustard, garlic.

778. See you in 15 minutes. - OK.

779. Thank you, Spencer.

780. Bed of tomato salad with a tagliatelle

781. of mushroom, sort of likecarbonara almost, the linguine.

782. And now I'm thinking likelight roquefort and rocket

783. salad on top if I've got time.

784. Spencer Ralph has traveled

785. all the way from London.

786. This will be his first head chefs job.

787. But he has worked in aMichelin starred restaurant.

788. He looks strong.

789. Yeah, impression is good, yes.

790. I like the ideaof being 26— someone young,

791. someone vibrant, something you can push.

792. Certainly. Yeah, definitely.

793. So— so at 26 if he's not hungry now, when?

794. He's never going to be.

795. Yeah.

796. Thank you.

797. It's a— a rocket and tomato salad—

798. Mm-hm.

799. —with mushroom carbonaraand poached haddock.

800. Mm-hm, thank you.

801. Very much.

802. It looks neat.

803. Yeah.

804. Yeah.

805. flavor is there.

806. Mm-hm.

807. Tagliatelle looks nice.

808. It's not— looks beautifully cooked.

809. It's not stuck together.

810. It's not congealed.

811. He's listen to the brief. He's kept it simple.

812. Yeah, yeah.

813. What he has shown in the last15 minutes is the guy can cook.

814. No, the flavors are there.

815. Flavors are there.

816. Exactly there.

817. Sit down, Spense.

818. How do you feel running an establishment

819. with a Michelin star?

820. It's a little bit daunting, right, the first time.

821. Does it scare you?

822. Yeah, a little bit, but I—

823. I'm also— you know, it's whatl've always sort of aimed for.

824. It's always what I wanted.

825. You know, I sort of felt confident as well as

826. scared at the same time.

827. Thank you very much. - Thank you.

828. With a Michelin guy due out in a month's time,

829. I really hope Spencer accepts the job.

830. Gracias, Spencer.

831. If he can start soon,

832. there's just a slim chance the Walnut

833. Tree can save its coveted star.

834. Almost everyone is looking happier.

835. And it's so important to find the right person

836. to gel with those twoguys, especially Gary, huh?

837. Uh-huh.

838. Because they've got one little ballsy rottweiler

839. that really wants this job and you're not prepared to give him

840. the opportunity.

841. No.

842. I hope

843. we found a great head chef.

844. Now I want to change theatmosphere in the dining room.

845. It's too cold and formal.

846. We need to bring back some of the rustic charm

847. that people loved in the old days.

848. Let's hope Francesco agrees.

849. The first reaction, I would say no.

850. But I'm flexible.

851. In the kitchen,

852. I want to see more energyand more get up and go.

853. Stay on focus. So we go.

854. Once I say something to you, you're

855. up here listening ready to sayyes or no, not on the floor.

856. Cockroaches live on the floor.

857. You're not a fucking cockroach.

858. Even with that hairstyle, you're still not a cockroach.

859. Hang on.

860. Shallots first.

861. Lightly seasoned.

862. Everyone needs

863. to know when the food is good enough to leave

864. the kitchen, even Blakey.

865. GORDON RAMSAY: taste nothing

866. like in and out of a microwave

867. like an absolute fucking donkey.

868. But not cooked— you weren'tactually tasting anything.

869. You're just pressing buttons, taking it

870. out, putting in on the plate.

871. It's got a Michelinstar, this establishment.

872. You have to learn how to tasteproperly and understand what

873. a balance of flavor is about.

874. We're gonna make a chef of you. You know that?

875. Yeah.

876. If it kills me, we're gonna make

877. a chef of you you know that. Yes.

878. How the fuck how, I don't know.

879. But I'm thinking about it now, yeah?

880. Kevin's been here years.

881. So he can tell me if the atmosphere

882. is more like it used to be.

883. This looks nice.

884. And—

885. Just breaking it up, and it'snot just a dull, old, boring—

886. Yeah, less starchy.

887. It's been like it for years.

888. done any— oh yeah?

889. Yes, yes yep.

890. Apparently people

891. used to come for lunch and stay for hours,

892. spending even more money.

893. We need to get back that relaxed family feeling.

894. God, what a difference!

895. A big difference.

896. And cozy, which is the most important thing.

897. And that's what was missing. Welcome.

898. Yeah, more welcoming, yes.

899. Looks fantastic.

900. We gonna be ready on time?

901. It will be, yes.

902. Yeah?

903. The dining room

904. needs one last touch torestore the old traditions put

905. in place by its previous owner.

906. And do you know what I think the entrance need?

907. A picture of you and Frankie.

908. No, the old generation passed iton to the— the new generation.

909. GORDON RAMSAY I think Francesco

910. is finally seen the light.

911. But it's been a tough few days, and the team

912. could do with a night off.

913. Kevin's been trying to gethis all down to his local

914. since I arrived.

915. Now I see why.

916. I'm too sexy for my shirt.

917. Too sexy for my shirt.

918. Too-

919. GORDON RAMSAY I've heard of The Naked Chef,

920. but this is the first timel've ever seen a naked waiter.

921. On the catwalk, yeah!

922. Do I look tan on the catwalk?

923. I'm too sexy for this song.

924. Daysix, and despite the hangovers,

925. it's straight back to business.

926. Today is a big day.

927. The Walnut Tree is 40 years old this month

928. and Francesco's thrown a party.

929. I think he should invite Francoand Anne, the previous owners.

930. They're a vital part of the restaurant's history.

931. There is one thing I want you to do for me—

932. Yes.

933. —which you're not going to like.

934. I don't know you're not gonna like

935. because you're gonna disagree, but I

936. really think it's important.

937. I want you to bring Franco back, and I want you to talk to him.

938. I can see already in yourface you don't want to do it.

939. I don't have to say anything.

940. My expression says—says everything, I think.

941. The first minute Francowalks in here, it will silence

942. the rumors and it'll cut the bullshit out

943. and it will start encouragingthe locals to come back.

944. The message is telling him that you want

945. to maintain what he's built.

946. That's what I'm fighting for.

947. I'm fighting for thereputation of the Walnut Tree

948. more than mine.

949. - Thank you,- Thank you.

950. Franco andAnne we're here for 37.

951. Yep.

952. Yep. - Yes?

953. Francesco's been here for three.

954. 37 plus 3 is 40, yeah.

955. Massive celebration— huge celebration.

956. 40 years of history.

957. Yes.

958. We're gonna put itback on the map, lift it.

959. And alongside, I think it's80, 90 guests coming along.

960. They've got some some really nice, exciting canap s.

961. Stefano.

962. Yep.

963. Can you put out?

964. Can you put out?

965. Give me an answer straight away.

966. Don't take two.

967. - Not that nice, but I— - Not that nice.

968. Well, you're gonna learn again.

969. Right, watch.

970. Quick as you can.

971. In, twist it, spin round.

972. Before it cools down, yeah?

973. Before it cools down.

974. And then heat the chocolatemousse on the back

975. of the palm of your hand again.

976. Yeah?

977. And then it slides off

978. OK, Stefano, let's go.

979. Go first.

980. Not bad. Not bad.

981. Not bad. Not bad.

982. For a first time, not bad.

983. Not bad.

984. A little bit too much on there. Again?

985. Again? Oh.

986. Over the last few days,

987. I've realized that Stefanois really talented.

988. It's a shame he's just so shy.

989. that's good!

990. That's very good.

991. Right,

992. In and out.

993. Too slow.

994. Missed it.

995. And again.

996. Italian so early.

997. In and out again.

998. So far, Stefano's beating you.

999. On the other hand,

1000. Gary thinks he's the dog's bollocks,

1001. but he's not nearly as good a cook.

1002. Gary, if you wouldn't be somind— if you would be so kind.

1003. Yep.

1004. Please don't put your things on ..

1005. coming through.

1006. Stay there.

1007. And I've done— I got this hatmade special, you know that?

1008. Now you're at home.

1009. Now you can cook your heart out.

1010. Your hair is perfect, all nice and spiky.

1011. And all the girls still want to shag you.

1012. Tonight's party

1013. is make or break for Francesco.

1014. He's on the verge of goingbust and he must start

1015. filling the restaurant again.

1016. A bit.

1017. You know, becauseobviously it's going to be

1018. a very emotional evening—

1019. Uh huh.

1020. —for— for me and— and the rest

1021. of the customers that's going to come

1022. here and for one especially—

1023. Franco and Anne.

1024. And—

1025. Work it. Work them.

1026. I will.

1027. It's your place this time and you're proud to show this off.

1028. Certainly am. Huh?

1029. After all this, yes.

1030. Francesco's

1031. invited 80 of the great and good of Abergavenny.

1032. Everyone's just got to love everything.

1033. And if they tell all their friends

1034. the food is as good as ever, then

1035. Francesco could soon serve 800 people a week

1036. just like the good old days.

1037. Right, just run it through me.

1038. Run it through me. Mm-hm.

1039. tart.

1040. Stefano.

1041. Like, get out there! Get out!

1042. Get out!

1043. Get out!

1044. on board and—

1045. Yeah.

1046. have lots of people.

1047. Yeah?

1048. What's the feedback?

1049. They're all loving it.

1050. - They're all loving it. - Yeah.

1051. Yeah?

1052. We've all beenwaiting for Franco and Anne

1053. to arrive.

1054. Hopefully this will prove that Francesco

1055. is carrying on the traditions Iestablished at the Walnut Tree.

1056. Oh, we'd love to going out to dinner tonight.

1057. So—

1058. One more.

1059. I'm very glad that you came here, both of you,

1060. and to celebrate thisspecial event for both of us.

1061. Thank you.

1062. For all of us.- Thank you.

1063. - Shall we do it together?- Yes.

1064. Happy birthday.

1065. Happy birthday.

1066. Hey, let's go, Franco.

1067. It's been a terrific night.

1068. I just hope it marks the startof the Walnut Tree's revival.

1069. I just wanted to saythank you very much, everybody,

1070. because without you, it wouldn't have happened,

1071. and I really appreciate your hard work.

1072. Thank you. - Thank you.

1073. Thank you all.

1074. thank you.

1075. The following morning,

1076. a phone call to Spencer Ralphbrings another breakthrough.

1077. Hi, Spencer.

1078. It's Francesco here from the Walnut Tree.

1079. How are you?

1080. OK, Spencer.

1081. Thank you very much indeed.

1082. He'saccepted the job as head chef.

1083. He sounded excited?

1084. Yes, very much so, yes.

1085. And I'm excited to see.

1086. Fantastic.

1087. That's quite refreshing.It's a relief, yeah.

1088. - Huh? - Yeah.

1089. I was very happy, very happy.

1090. Excellent, good.

1091. There's only one more thing

1092. Francesco needs to sort out.

1093. With Spencer arriving as head chef,

1094. there can only be one second chef—

1095. Stefano or Gary.

1096. One can stay, but one must go.

1097. Gary's so ambitious.

1098. I'm not sure he'd giveSpencer the support he needs.

1099. How would you feel if webrought in a new head chef now?

1100. , Well I mean, like I saidbefore, I'm not upset about it.

1101. But if Francesco feels a need to do it,

1102. then I'm grateful to learnfor whoever comes in if they

1103. got something to teach me.

1104. But then again, if— ifthey— if they're no good

1105. or if they're just a or awkward

1106. to work with in Stefano, then I'm

1107. just going to push on, still get ahead of him,

1108. and prove him wrong, pretty much.

1109. And so evenif a new chef came in—

1110. I'm still going to give hima run for their money, yeah.

1111. Franco—

1112. WhatSpencer needs in a number two

1113. is a chef who combinesteamwork and cooking ability.

1114. It is clearly obvious thatboth you and Gary can't stay.

1115. One of you will have to go.

1116. And I think you should stay.

1117. Well, I have to say that—

1118. And when the new head chef arrives,

1119. I think it's going to bea good recipe for success.

1120. But we need to keep the authenticity

1121. of that Italian style, thatrustic feel of the Walnut Tree.

1122. That's you.

1123. Don't know what will ..

1124. You want to stay her,e don't you?

1125. Well, I would like to stay here

1126. something change, yeah.

1127. It's a hard decision.

1128. Though Gary and Stefano bothhave things going for them,

1129. I'm convinced Stefano wouldmake a better second chef.

1130. But will Francesco agree?

1131. I doubt it.

1132. Well, that was interesting.

1133. Yeah.

1134. One thing I havelearned over the last few days

1135. is they can't work together.

1136. Uh-huh.

1137. Total impossibility.

1138. Yeah. - OK.

1139. Definitely, definitely not.

1140. But one will have to go.

1141. One definitely has to go.

1142. My— my— my big concern

1143. is Gary's not a team player.

1144. But someone like Stefano wouldsit and be a great number two.

1145. You've Worked with him both.

1146. Yeah.

1147. Which one wouldyou have to get rid of?

1148. Well, in this case, I have to go for Gary.

1149. At last, Francesco and I agree on something.

1150. Stefano should stay as Spencer'snumber two and Gary should go.

1151. One soup, one mozzarella, two chicken.

1152. Spencer has brought

1153. new hope to the kitchen.

1154. GORDON RAMSAY I'm convinced he'll

1155. improve the standard of food.

1156. Has he managed to stay out of the kitchen?

1157. Yes.

1158. on?

1159. Not yet.

1160. Woo!

1161. That's good news.

1162. But there's

1163. also a huge disappointment.

1164. Disillusioned with all the changes,

1165. Stefano, with his unique Italian influence,

1166. has quit, leaving Gary to slither quickly

1167. into the role of second chef.

1168. Was that you who pushed him out?

1169. No, it wasn't me that pushed him out, no.

1170. I see it as if Spencer'sbeen given the opportunity

1171. to do whatever he likes.

1172. Does that upset you?

1173. It hasn't upset me so much.

1174. I think it's upset Stefano more than me.

1175. Mm-hm, but you're stronger than Stefano.

1176. Yes, some of us got tosurvive others.

1177. So there's no room.

1178. The head chef's arrival

1179. has created a new buzz in the air,

1180. and business is already picking up.

1181. But just a couple of weeks later, bad news.

1182. The Walnut Tree Inn has lostits precious Michelin star.

1183. Sorry to hearabout the Michelin star.

1184. Yeah.

1185. Big blow that one.

1186. We'll get it back.

1187. Change is afoot,

1188. but is it too little, too late?

1189. Some time ago, I spent a weekin Wales at the Walnut Tree

1190. trying to turn its fortunes around.

1191. Let me tell you, it was a hell of a week.

1192. You, shut it, OK?

1193. Back in your corner.

1194. The Walnut

1195. Tree was desperately trying tocling on to its Michelin star.

1196. Jesus Christ!

1197. But it had two big problems—

1198. no head chef—

1199. Boring, very boring.

1200. Don't you dare step over that line.

1201. Stay that side.

1202. GORDON RAMSAY —and a stubborn Italian owner,

1203. Francesco.

1204. I can see already in yourface you don't want to do it.

1205. Hisoverpriced, unimaginative food

1206. was putting the customers off.

1207. Jesus, is that a typing error?

1208. 70 quid.

1209. The arrival

1210. of Spencer Ralph as headchef brought renewed hope

1211. to the beleaguered kitchen.

1212. vibrant!

1213. looks lovely, huh?

1214. —salmon lunch—

1215. But getting Francesco

1216. to lower his prices was like pulling canines

1217. from a sabre tooth tiger.

1218. And if he doesn't cut his prices

1219. and listen, well, quitefrankly, he's on his own.

1220. Fuck it.

1221. All that was in December 2003.

1222. Hello, Kevin.

1223. I'm just

1224. hoping that the transformationof the Walnut Tree

1225. runs deeper than a coat of whitewash.

1226. Good to see you. I'm a lover,

1227. you know what I mean, on the catwalk.

1228. And that Francesco has finally

1229. acted on some of my advice.

1230. - How are you? - Yeah, good to see you.

1231. - Good to see you.

1232. How's business?

1233. It's being.

1234. You can't— you can't do—

1235. one day, you do two.

1236. One day, you do 70. You can't—

1237. Yeah.

1238. —predict it.

1239. - And today, how many for lunch?- Eight.

1240. Eight.

1241. And tonight?

1242. Tonight, eight, nine.

1243. Nine.

1244. So business

1245. is depressingly static.

1246. I'm surprised because Spencer's clearly

1247. had a positive influenceon the quality of the food.

1248. And Francesco claims to have dropped his prices.

1249. So why are the people of Abergavenny still

1250. not flocking in to eat at the Walnut Tree?

1251. I'm— I'm still under theimpression that he's very high

1252. priced in comparison— and we got some

1253. super restaurants around here.

1254. Interesting.

1255. I did think about going there.

1256. Then I had a few reports backthat they said, oh, it was OK,

1257. but it was— Yeah.

1258. —a bit average.

1259. And it was a bit expensivefor what you were getting.

1260. You've got to come up with something

1261. a lot better, haven't you— And move on.

1262. —to encourage people. - Encouragement.

1263. Everywhere— everywherearound here now has to be good.

1264. Yes.

1265. Or people won't patronize it.

1266. They won't be ripped off. GORDON RAMSAY: No.

1267. Not in Abergavenny.

1268. I think everyone thinksit's expensive, of course.

1269. For some bizarre, stubborn reason,

1270. clearly, obvious, he hasn't bought his prices

1271. down to sort of encourage everyone

1272. on this high street to get backin there and se how good it is.

1273. Francesco's always

1274. been a hard nut to crack.

1275. So I'm going to presenthim with some hard facts.

1276. I thought I'd got you tounderstand the importance

1277. of creating traffic, a healthy business,

1278. and a positive cash flow.

1279. 68% of everybody that I spoke to this morning

1280. won't go anywhere near that place

1281. because it's rumored to be too expensive.

1282. We need the customers.

1283. I think I can't lower the price

1284. down more than what I can—

1285. what I've done so far because—

1286. Your main courses are five pounds

1287. more expensive than anywhereelse within a 10 mile radius.

1288. No.

1289. For somebizarre reason in your mind,

1290. you think that you have to lower standards

1291. to bring the prices down.

1292. I can't lower my standard more than this.

1293. No, we don't haveto lower the standards down.

1294. It's clearly obvious to why they're

1295. not coming back in here— because it's

1296. too fucking expensive.

1297. So how do you— how doyou want me to juggle it?

1298. Flexibility.

1299. We've been flexible.

1300. We've been flexible. Bullshit.

1301. No. There's no bullshit.

1302. Bullshit. No.

1303. Well, the next time I go down the high street

1304. Abergavenny, you fucking comewith me and walk with me.

1305. I'm not interested to listen to them.

1306. I'm not interested at all.

1307. Well, that's wrong.

1308. No, it's not wrong.- That' attitude stinks.

1309. Come with me.

1310. I'm proud of what I am.

1311. I'm proud.

1312. Please, if you want to come, the door is open.

1313. If you don't want to come, fine.

1314. I'm— I'm going to—I'm going to paint with Kevin.

1315. I'll get a—

1316. Francesco

1317. is still peddling the wrongway down a one way street.

1318. Good.

1319. Buthis business is on the edge,

1320. and he's clearly too scared to take his feet off the pedals.

1321. When you drive a Ferrari, you drive a Ferrari.

1322. You don't drive a.

1323. GORDON RAMSAY I'm confident Spencer's

1324. a talented head chef, but he could

1325. be doing more to help Francescobring his prices down.

1326. He won't listen, OK?

1327. I want to spend a little bit oftime in here and have a look.

1328. Two examples— now they look expensive.

1329. They are.

1330. Why don't you cook one?

1331. Yep.

1332. Tell Francescol'll pay for it, OK?

1333. No, I don't want you to giveme a fucking ..

1334. I'll buy the dish, OK?

1335. I'm going

1336. to illustrate just how easy it is with his most

1337. expensive starter.

1338. Just some grilling up—

1339. Griddled

1340. scallops and babyvegetables are on the menu

1341. at nearly 14 pounds.

1342. That's a phenomenal portion.

1343. It's a huge portion.

1344. Already I knowl could take one scallop out

1345. and cut the rest into three.

1346. I would say there's key dishes

1347. that are my flamboyant dishes.

1348. I like to go and get ingredients, you know,

1349. just for me to enjoy myself.

1350. But it's not about you.

1351. It's not about me and It's not about him.

1352. It's about what? - Customers.

1353. Customers, that's right.

1354. And without them, we're what?

1355. Not working.

1356. We're fucked.

1357. And the reason why we don't sell any pudding

1358. is because the start of themain courses are too big.

1359. Spencer

1360. needs to start being a bitmore cunning with his dishes.

1361. By cutting the enormous scallopsinto three instead of two,

1362. I can use one less.

1363. So serve this to Francesco, OK?

1364. Yeah.

1365. And I'm using big vegetables

1366. instead of poncey baby ones.

1367. They're not only tastier and a lot cheaper—

1368. they'll give this dish that rustic Italian feel

1369. that Spencer's current menu is lacking.

1370. carrots? Yeah.

1371. And you got some nice wild mushrooms

1372. from out in the garden.

1373. Yep.

1374. And there's not a baby veg in sight.

1375. Allthis without any compromise

1376. in quality.

1377. A little seasoning on there,a little bit of lemon juice.

1378. Thank you.

1379. So you'd never feel hard done by that, would you?

1380. Now I know we used two big scallops—

1381. This new dish

1382. can go on the menu at asignificantly lower price

1383. without any loss in profit for Francesco.

1384. And if he sell just one moreas a result of this price drop,

1385. that he's already made money.

1386. OK, got two minutes?

1387. Yes, sir.

1388. OK, something I want you to taste please.

1389. Yes sir.

1390. Does the portion look small?

1391. No, looks big.

1392. It looks big.

1393. We're one scallop less already.

1394. We got rid of the baby veg.

1395. The dish has been taken down by four

1396. pounds in cost per portion.

1397. I would love you to go upstairsand put this on the menu

1398. at 9 pound 50 for tonight.

1399. No.

1400. What I'm trying to dois highlight the easiness

1401. of the flexibility.

1402. You can now start restructuringyour menu cheaper without going

1403. down in quantity because that'swhat pissed me off this morning

1404. because you said I'll bring my prices down,

1405. I'm going down in quantity.

1406. And I've just proved you, from a chef's point of view—

1407. fromyour chef point of view.

1408. But I got in my pocket—

1409. What?

1410. The scallops at that price can sell.

1411. No.

1412. The guy can sell.

1413. You're missing my point.

1414. No, no, I—

1415. You're missing the point.

1416. I'm trying to hear—

1417. Yeah, but you're picking on the most

1418. expensive bloody thingsthat there is in the menu.

1419. That's right.

1420. And I don't have any problem to sell it.

1421. Let me—

1422. I don't have any problem to sell it.

1423. Let me just tell you why.

1424. I don't have my—

1425. my— my first order was a scallop.

1426. So what are you telling me?

1427. That I'm doing something fucking wrong?

1428. No. GORDON RAMSAY: Let me tell you.

1429. No, I'm not doing fucking anything wrong.

1430. If we can put the price down, I said I take

1431. your concept inside myself.

1432. OK, you haven't taken a fucking thing—

1433. No.

1434. —because you're so fucking stubborn.

1435. You're not interested.

1436. I'm just trying to explainyou're in the middle of—

1437. If you're drinkingchablis, you're not drinking

1438. the house wine,

1439. If you're buying , you're

1440. not buying the.

1441. Are you stupid? No, I'm not.

1442. - Are you thick or something?- No I'm not.

1443. You are. - No.

1444. What you're telling me—GORDON RAMSAY: —fucking stupid.

1445. No.

1446. So the future of the Walnut Tree is rosy,

1447. and you've got nothing to worry about.

1448. I don't— I don't want the future

1449. of the Walnut Tree being rosy after three

1450. and a half years that I'm here.

1451. What I want— the future of theWalnut Three to be progressive.

1452. Mm-hm.

1453. Um, he's clearly happy with what he's got.

1454. And if that's all he has got, then it's not going to work.

1455. He needs to wake up.

1456. Nothing's sinking in.

1457. If this doesn't succeed, I just—

1458. I— - I don't blame you.

1459. Go home.

1460. No, I just—

1461. I don't want you to blame me.- No, I don't blame you.

1462. Say what you like.

1463. I tried my best, but nothing's working—

1464. —because it's like talkingto a fucking breeze block.

1465. Well, then we are the same because you don't

1466. understand what I'm doing here.

1467. I'm the same as you.

1468. No.

1469. Now you're dreaming even more now.

1470. I'm the same as you.

1471. - No, mate. - Kiss my bollocks.

1472. No. GORDON RAMSAY: I'm the same—

1473. I think like you.

1474. I think like you.

1475. Let's change the subject.

1476. I'll fuck off home and you continue struggling.

1477. Let's leave it at that.

1478. Fine.

1479. Stubborn fucker.

1480. Fuck me are you Italian, aren't you?