Gordon Ramsay Encounters the Worst Food He Ever Tasted on Hotel Hell

Wings are for you served with a homemade huckleberry barbecue sauce. Wow, thank you. Are the wings fresh? I believe they come frozen. Gina and you are still coming, right? Mhm. Yeah, you can't buy fresh chicken locally, yeah? Being served frozen food wasn't the start I was looking for. It looks like it's been dipped in elk's blood. In fact, the food just kept getting worse. Pulling back that ribeye is like pulling back that duvet on my mattress, blood stain and Wow, that's strong in alcohol. This is a good wine for this, right?

Gina claims her hands are tied in the kitchen. So, at this point, I don't know who to blame. And rice is mush. Who cooked that? That got me on. What the [__] Idaho rainbow trout with the herb risotto. Jesus. What's all the scratchy bits around the outside? Those are all the sauces. All the sauces? Yeah. Yeah, seriously. Yeah. Ah, is that risotto or some of the plaster that your dad left over from building the new lodge?

It's still got the scales on it as well. Why would you leave the skin that soggy like some used condom? That has to be the worst trout I've ever seen in my entire career. Wow. Does mama get to see this food? Do they come and have dinner? They hate everything. They hate the dish or Everything. They don't like the way that she does anything. Then why is she here? Near the heat of the season, we kind of just take what we can get.

You can't keep on changing your chef every year. I agree. We do it every year. [__] hell. If this place wasn't run by your parents, would you work here? Hell no. Not for a second. I don't want to run a restaurant. How keen are you to get out? I'm desperate. And if you got a job tomorrow, would you be off? Yeah, I feel like I've kind of done my part, the part that I told him that I would do. You're obviously concerned and you're doing it more out of affection as opposed to you really want to be here.

Sounds like your mind's made up. Mhm. [clears throat] Wow. Let's get them out, please. Would you both come out, please? All of us? Would you come out? Both of you. What if I don't want to? Chef Ramsay, nice to meet you. Likewise. Good to see you, too. Wow. Uh so, I'm lost for words. What feedback did you get throughout my lunch? I didn't say anything throughout the meal.

Nothing at all. Not yet. Course by course. You didn't even talk to them. Why not? I figured that was what you're going to do when we were done. I was hoping at least you're going to say something to them so they can up the game, no? I actually expected you to say something and I thought, well, should I ask her? I kept thinking, okay, it must be okay. I haven't heard any comments. Don't you want the truth? Oh, absolutely. Do you know the owners hate your dishes? No. You don't know the owners hate your food.

No, I did not know that. You've got no idea that Didi can't stand the curry? No, I never knew that. I feel like people have been lying to me. Do you know I don't blame her. Let me I'm going to be frank. The ribeye was overcooked. It looked like we'd opened up the bottom of the dishwasher and that plug was blocked with bits of floating grease. You may find it funny, but you're not a chef. was funny the way you just described it. No, but ah I mean No, I'm not trying to laugh about the ribeye. but [__] hell.

Sauerkraut and maktig. And are these uh edible flowers or not? They are. Chrysanthemums. Okay, great. Thank you. All right. They are terrible. I mean, food is so dangerous. It's extraordinary. They're like a pair of camel's bollocks. This I have here is the mushroom cream. Delicious. Tarragon cream, wow. What a [__] mess. There she is. [__] hell. Val. Yes. Delicious. I mean, you're kidding me. No, no, I'm [__] delicious. Seriously. Really good. Now, the flowers I'm all about.

Ah, you had me going there for a whole second. I thought it was all about the food. I Maybe next course. Jonathan, the flowers are absolutely delicious. The flowers? And this menu doesn't change every decade. It's the same menu that's been on for 13 years. Jonathan doesn't change much. Oh, sorry. I asked you a question. Lisa always answers. Go on, you Jonathan doesn't change much. Oh, Jesus Christ. I'm sorry.

No, you answer Melissa's question first, then I'll go back to Melissa. You said this doesn't change but once a decade, and I said Jonathan doesn't change much. Right. Um, you've been here a long time. You've seen the place uh in decline. Um, what's the big issues here? A little disorganization. Um, things aren't clear. Yeah. Nothing consistent. Yeah. And you know, one puts the other on edge, and we get the brunt end of it.

Lisa's listening to every word you're saying. I can barely hear you. No, no, I was just talking to Melissa. Okay, I'm sorry, Lisa. No, no, do whatever you need to do. Um, what's the worst thing she's ever done to you? Uh, smack me on the back of the head in front of the customers. Seriously? In front of the customers? Not hard, but still uh demeaning. Yeah, I'll say. them. So, there was under-seasoned?

Over-seasoned? Under-seasoned. Patty, which? Everything. Wow. Um where's Lisa? I will grab her for you right away, Mr. Gordon. And grab Jonathan, too, as well, will you, please? yeah. And anybody else in the kitchen, please. Okay. Excuse me, Lisa, Jonathan. Yes. Can we meet up in front with Gordon? That's the most edible thing in here. Uh right. Ooh la. Um first impressions. I look outside, historic inn. Unfortunately, you've misspelled that. It's prehistoric. Everything's so dated. I go up to the room, and the room's shoddy. Jonathan, do you not think it's a bit weird that A, my door's open adjacent to your bedroom, but your wife's clothes are in my closet?

I never thought of it that way, but I guess that is weird. That was shocking. You just served me one of the worst lunches I've ever eaten. And it was that bad, I started eating the edible flowers. You can't be proud of what you've just served me and charged me. Absolutely not. You're correct. You clearly have given up. It tastes like it, and it feels like it. What do you think we should do? Close, because your heart's not in it. And I think your head's just in with the clouds.

It's embarrassing. Caught me off guard completely. I mean, you knew he was coming. I did. And all this stuff outside, is that fridge outside? That's our um kitchen products. Outside? Outside. Yes. Um this fridge here? That is for the owner's stuff. They keep their food in there. Stop it. No. Look, he's going to go. Oh my god. Stop. Let me move this. Seriously? Oh, I'm scared. What is that? I have no idea. Jesus. I don't know. That is gnarly, huh?

Gnarly? You said that's gnarly? So, you have your own personal fridge as well? Yeah. Outside? Well, there's no room inside. Yeah. Okay, what's that over there? What's in there? Yeah. This is where we store our produce. This is for the restaurant? Yes. Seriously? Look at that. Oh. Oh, man. I can show you the receipts that we buy. But I'm not interested in receipts. Fresh every week or every season.

Every week. I don't want to touch it. You don't want to touch it, but you want to serve it. Carolyn, look, it's disintegrating in my hands. to touch it. More fridges down there? This way. Bloody hell, man. How old are they freezers? This one is about 3 years old. No. When was the last time it was defrosted? I don't know. Bloody hell. All this stuff stays outside? Yeah. Jesus. What's over here? that's a fridge. Um so, that's more like a fridge. So, it's a fridge operating a fridge. But there's more bread in here.

Yeah. Uh this is how much we need. We keep running out of stuff. You do not need all this. Absolutely impossible. What's that? the egg rolls. Egg rolls? Mhm. But you're just hoarding stuff, Carolyn. And that. Do you smoke? I don't. I've never smoked. Me, neither. I tried when I was 17. Sausages, brats. This is insane. You've never smoked cigarettes. Anything else? I would graduate from high school in '67 and that kind of marijuana, but I took one puff and it made me sick and I just All right.

Um, you know, I was hungry, but I've sort of uh lost my appetite. appetite? Let's start off with mac and cheese. Okay. What else? The fiesta stew? Okay. Uh, let's all try as well. The try? Okay. Thanks. I'll get that going. Right back. Oh my god. Okay, here's his ticket. Okay, look. That's how he ordered it. The mac and cheese? Are these yours? Yes. Why bought them? Oh, from my store. From your store? Okay. No wonder Phil I like them.

Oh. So, mac and cheese? Thank you, ma'am. The mac and cheese? That's mac and cheese. That's the mac and cheese. Uh, why is it all split on top? It looks like a soup. It was in the fridge. And then they microwaved it. He's scared to eat it. That is the weirdest and the most plastic looking mac and cheese I've ever seen in my entire life. There's no seasoning in there. There's no salt. Please. Absolutely. I deserve to put it under the bed. Mac and cheese? He said it needs to be put under the bed. Yeah. There you go.

Thank you. Now we're off to fiesta stew. Fiesta stew? So, we have a Mexican themed stew. Correct. And um, when was the fiesta stew made? I can go ask. Please. Oh, [__] hell. Hey, Jill. When was the fiesta stew made? What's the date on it? Let me check. 11 1. Okay. Let's have a cut. And the pate's is Actually tastes frozen. But please don't tell It does come frozen. So, it says fresh and it's not anywhere near. $13 for that.

Oh, this is brutal. Oh, the food coming out is very good. This is the um turkey melt. Thank you. And what's this here? That is the broth for the turkey. The broth? Mhm. If you want to put the sandwich in it. Holy [__] What is that? It's a little upsetting. Wow. It's so salty. Yes, it does. bad. It's salty and bitter. Jesus. You want to taste this, actually. He had me taste it. Oh, yeah, it's really salty.

Really salty? Yeah. Holy [__] This here is the teriyaki chicken burger. The nearly famous burger. What is that? What was he dusted in? Teriyaki over cheese. Ugh. Nearly famous. This is about to be famous to send me to the bathroom. Yeah. I mean, I'm not even going to go there. Nope. I'll just have a coffee. Thank You bet. Right. Let's get reviewing. Wow. Headline: Do not go here. If you want mediocre overpriced food, this is the place for you. Unfortunately, not my dig. Holy hell. Wow, this is terrible.

Oh, it's awful. I mean, look at the headlines. What an odd place. The owner badmouthed another local place at our table. Do not go here. Run far away. Horrible service, horrible food, and stupid expensive. Owners are jerks who are rude and don't support their staff. They don't welcome kids. No wonder this place is empty. That bad? It is. It's very awkward. You know, after we said they don't listen to this. These are customers. They're all negative. And FYI, no samples allowed. That's right. He's a tight bastard. Yeah. Is he really stingy?

Absolutely. Is he? Yeah. And the lack of, you know, children or And they do have a um teenage daughter. So, they have a teenage daughter, but they don't welcome kids. Yes. He goes on holiday for a week on his own, suns himself, gets nice and bronzed, and she joins him for the second week, but he wants a week on his own. Oh. It's the sign of a Oh, wow. total arse. I had not heard that. Yeah. What a creep. Yeah. If I did that to my wife, she'd kick me in the nuts.

Yes. I'm at a loss. This place is depressing. Mhm. I'd like to um get the owners down here. Let's have a little debrief, shall we? Okay. Thank you. Wow. Jesus Christ. They want us? He does. Yeah. Let's go. It's okay. Can you please don't say anything? Do not make like fun. Oh, no. You think that is not fun. Stop it. Okay. I'm at a loss. The biggest kick in the balls for me is that on the menu it states homemade fresh daily changing soup of the day.

Your soup of the day Mhm. Brent, it's frozen. Can you make minestrone soup? Yes. How much does it cost to make a liter? Uh couple bucks. Tell the owner. And you have the nearly famous burger. I'd like to congratulate you because it's now famous as the most disgusting bit of [__] between a bun I've ever seen. You have a slice of red onion that's thicker than your pate. It was frozen, and you're charging 13.95 for it. I ordered a couple of items. The French onion soup, which was tasteless. That's so bad.

Terrible. So, I opted for something with a little more flavor. Mhm, that tastes better. Mhm. Then I ordered something I've never heard of before, a cauliflower steak, which by name I should have known better. That is a mess. Who put it on the menu? Brenda. And a crab sandwich, which maybe I would expect to be frozen, but not from a can. Product of China. Fresh. Mhm. Seriously, are we done? Is there a Did I You've got your burger still. Do you know what? Cancel it. Absolutely. Cuz if it's coming from the same kitchen, forget it. Yeah, tell the chef I travel light. I haven't got that many [__] pairs of knickers. Thank you.

Oh my gosh. We're freaking out. Cancel everything else. No more. He said enough. [snorts] Uh take me to the kitchen. Introduce me to the team. Place is huge. Kitchen is massive. Uh so, where's the chef? Hello. Chef Leo? I'm not the chef. You're not the chef? I am not. Nice to meet You are a chef though. You've got a jacket on. Yes, sir. That's how chefs tend to dress. Yes. Chef Leo. Nice to meet you. Barry, it was good to meet you, too. And this is Barry.

Barry sexy. Barry, so you're the chef? I'm not the chef. No, you're the chef. A chef, but not the chef. A chef. There's two of them. The other one's uh Well, where's the head chef? Well, we have both of them in charge. No such thing. Your set of rules doesn't benefit the customer. I'll come back to the food in a minute. I'm in shock. Before I got here, I met a dozen of your ex-employees. Okay. I couldn't believe the amount of staff that have left this building in the last 2 years. Why are you going through so many staff?

I don't know. You don't know? I think I hire people and uh Oh, so it's them not good enough for you? Yes. When you have a young member of staff that is owed money and they won't leave the building until you pay them and you call the police on them, what kind of business are you running here? Who said that? Are you saying now that they're lying? Please. I don't know because Are you saying they're lying? Simple, yes or no? I cannot tell people I It's inaccurate, though. I do accurate? Yes. I have witnessed Verrinder call the cops on a number of people. She has a close relationship with the Newtown Police Department.

Do you care about this hotel? It's not funny. I mean, I am not here to laugh. Let's get that right. Let's move on to my reception when I walked in and there's dust and [__] everywhere. When I say dust, I'm talking dust that's been embedded for years. And there's mold on the carpet. I'm a little bit lost for words. Have you ever sat down in the restaurant and had dinner? No. Right. Top of your menu, it's fresh, seasonal, local. Table for you right here. Excellent, thank you. May I? Uh, please.

I'm excited for the fresh fish. This is so surreal, bro. Gordon Ramsay in the dining room. What's with the name tags? I mean, you're the owner, right? I think I should lead by example, so I like to wear mine. That way, if I tell them that they need to wear them, then they can't say, "Well, Brian, you don't wear yours." Right. I'm starving. I'm going to get you some food right away. I'm going to get you a great server. Okay, great. How are you?

Nice to see you. Likewise. Kelly. Kelly, how long you been here? Um, I've been here about a year. Nice. Mhm. And um, why do the staff have to buy their t-shirts? Um, I don't I was never told. Even our first shirts, our name tags. You bought your name tag as well? Yeah. We have to pay like $8. Never seen that before. $8 for a name tag, $12 for a t-shirt. That's $20 for me to come to [__] work. Wow. As I look at the menu, I notice it's absolutely massive. So, I decided to order the chicken wings, which honestly, I wasn't surprised when they were dry.

Then, I had the lobster mac and cheese, which technically isn't mac and cheese because they use penne pasta. But, the worst part of my lunch was the tuna burger, which I knew wasn't quite right. Is that fresh? It is frozen. Oh, it's frozen. Yes. Hold on. You said it's fish market, fresh fish daily. Frozen fish, fresh fish. What's going on? We use frozen sometimes, sure. And you have a fish market that you buy from. Yeah. Yep. Yeah. Um I'm confused. Ever since about 4 months ago, everything was fresh, everything. I ran up a little bit of a bill with my brother. So, we cut back and started

ordering some of the frozen stuff from some of the purveyors. And what's the feedback? We get some negative feedback. Hi. You are Jimmy. I'm Jimmy. Good to see you. Nice to meet you. Just spoke to him earlier. You let me introduce you to uh two very special guests, Roxanne Hi there. Nice to meet you, Roxanne. And Eric. And Eric, nice to meet you as well. Um so, do you have a chef jacket or I do. Did you ever wear it or Um when only when I deliver food. Deliver? Like bring food out to people.

Oh, I see. Just put the jacket on to carry food. Yeah, so I look fancier. So, you normally wear a t-shirt to cook. Yeah, and pants. Yes. That's very kind of you. Yeah. Yes. Anything you'd recommend? I mean, try to sell it a little bit to the bride and groom. Um There's certain things on there I've never made before. So, uh that probably won't Stop. 2 seconds. Yeah. You've got things on your menu that you've never made before.

Well, no one's ever ordered them. But you run a restaurant here. Yes. That's not a buffet. No, you I should definitely know how to make them. I agree. Yeah. I've never cooked a filet mignon before. You've never cooked a filet mignon? No. Who cooks it? We've never sold one. [__] hell. So no one's ever had a wedding and ordered filet? Not since I've been here. Not for me. You've got things on here you've never cooked before. You've never cooked a filet.

Correct. So just out of interest, filet mignon comes on. You're going to go to culinary school? What happens? Maybe Google how to do it exactly. Google? Yes. I mean, I could do that. Jesus. Google a filet? Yeah. Just to watch a video? Uh yes. Our wedding food is really good. Well, I can't wait to taste it. Let's have a look at this and you I'll see you later. Sounds good. Wow, okay. Well, sorry about that. After learning Jimmy gets his recipes from the internet, I'm starting to feel like I made a mistake inviting the bride and

groom to have their wedding here. Should we have a stuffed chicken? To give some options for Roxanne and Eric, I told Jimmy to prepare a selection of dishes. Up first, a chicken dish that I couldn't believe was smothered in soggy cheese. Look at that with there. It's like my granddad's foreskin. Not good. No wonder grandma used to get upset at night. Okay, over medium heat, add olive oil, let it get hot. While Jimmy surfed the internet for how to cook a filet mignon, Let the filets heat a hot pan. we were served a salmon dish. I mean,

wouldn't feed that to my cat. It is bland. It's undercooked. Simply raw in the middle. Yeah. And knowing Jimmy had never cooked a filet mignon, trust me, my expectations weren't high. The steak is terrible. It's overcooked. You'd cook better than that at home, wouldn't you? Yeah. Now I know why there's no tastings available. I mean, terrible. Terrible, terrible, terrible. I'm embarrassed and I just want to apologize. I was expecting it way better than this. Yeah. Me, us too, I think. Be patient. Let me get to the bottom of this, okay? Okay.