25:10
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'd 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, how long have you been here? Um, I've been here about a year. Nice. And um, why do the staff have to buy the t-shirts? Um, I don't I was never told. Even our first shirts, our name tags. You buy your name tags 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 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 this 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. He hasn't had one nice thing to say. I know. It's a blow to the ego, but You knew it was going to be something. it was going to be everything. Um explain this monstrosity. What in the [__] is going on here? This is our kiosk. And after that, products for all sorts of people. So, beach towels, Volleyballs. Uh bean bags. stick bags.
How busy is this? How was it going? I honestly uh it doesn't do that good. How many beach towels have you sold? Not too many beach towels. Nice. Show me one. All right, here you go. Okay, love to see it. one Please. What a [__] disaster. We're on the beach and we don't have towels. What is wrong with this picture? How was lunch? Okay. Okay is not good enough. Ah, thought we lost you. Thank you very much. Whenever you're ready to go to the beach. Whenever I'm ready to go to the beach. Wow.
How many do you have in stock? One. Ah. You got it. That's the one. Okay, can you charge that to my room, please? Yes, I will. So, we're sold out now. Yes. Yeah. Wow. Jeez. Zack, please. Excuse me. Thank you, Zack. My pleasure. Thank you very much. Wings are for you, sir, with the homemade huckleberry barbecue sauce. Wow, thank you. Are the wings fresh? I believe they come frozen. Gina knew I was 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 stained and Wow, that's strong in alcohol. This is a good wine for this, right? Or Gina claims her hands are tied in the kitchen. So, at this point, I don't know who to blame. And this rice is mush. Who cooked that? That oatmeal. What the [__] I had a whole rainbow trout with the herb risotto. Jesus.
What's all the uh squiggly bits around the outside? Those are all the sauces. All the sauces? Yeah. Yeah, seriously. Yeah. Uh 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's soggy like some used condom? That has to be the worst trout I've ever seen in my entire career.
Wow. Does mom and dad 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. And why is she here? When you're in 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. How keen are you now? 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. Wow. Let's get them out, please. Would you both come out, please? Both 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 say a word. There's nothing at all. Not yet. Course by course, you didn't even talk to them. Why not? I figured that was what you were going to do when we were done. I was hoping at least you were going to say something to them so they can up their game, no? I actually expected you to say something and I
thought, well, should I ask or I kept thinking, okay, it must be okay. I haven't heard any comments. Don't you want the truth? Oh, absolutely. 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 river 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 I was funny the way you just described it. No, but I mean No, I'm not trying to laugh about the food. but [__] hell. Look where we sat, though. If you phoned me on my telephone in the car and asked me, what do you think I'm going to be having? I would have never mentioned those dishes. Oh, man. But I can show you the receipts that we buy But I'm not interested in receipts. Fresh every week where we season. Don't touch it. I don't want to touch it. You don't want to touch it, but you want to serve it. Karen, look, it's
disintegrating in my hands. touch it. More fridges down there. This way. Bloody hell, man. How old are these freezers? This one's 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 up here? a fridge. So, that's more like a fridge. So it's a fridge operating a fridge. But there's more bread in here. Yeah. 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? But you're just hoarding stuff, Karen. And that?
Do you smoke? I don't. You never smoked a cigarette? You need to 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. Lost your appetite? Let's start off with mac and cheese. Okay. What else? The fish tacos, too? Okay. Uh, let's have a trout as well.
A trout? Okay. Great. I'll get that going. Right back. My god. Okay, here's his ticket. Okay, look. That's how we ordered it. So, mac and cheese? Yeah. Are these yours? Yes. Well, I 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. And 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. No peas. Absolutely. to be put 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. So we have a Mexican themed stew. Correct. And um when was the fiesta stew made?
I can go ask. Please. I can help. Hey Jill, when was the fiesta stew made? What's the date on it? Let me check. 11 1 Okay. November 1st And today's the 6th. Yes. So nothing's ever fresh. Um never. That's terrible. Do you want some hot sauce? No, no, I'm fine. Yeah, I'll move on to the next course. I'm going to be take that away. Okay. When was this uh caught? Yesterday, I caught it 9 miles out.
Yeah, yeah. All right, trout. And Jeff said he caught it yesterday. So he caught it from the frozen food section. Correct. Wow. It's just watery. How sad is that? Okay. Yeah. That's a disaster. All right. Disaster trout. It's disaster trout. What's wrong with it? It's watery and he knows it wasn't caught yesterday or today. Have you seen any of this stuff going on here?
Do you have any idea what's going on? What's this? Pre-cooked bacon Pre-cooked from when? It's dated. They do it every day just about, right? No, they don't. When was that cooked? That's not today. Yes, they did. Honestly, let's see what it says. 10 31 We're in November the 6th now. This is insane. Look at that in there. Don't you drain that or it just sits there in his blood? And in here? That's all freezer. What do you mean? What is that? Hey Karen, you've got no idea that this is going on like this? What is that in there? That's dishwater.
No, that's french fries in there. French fries? Why is the water so dirty? Nobody didn't change it. Sorry? Nobody didn't change it, sir. But you're cooking fries in there tonight in that water. I saw them fill up the fryer twice. This sucks. Where'd you get the ham from? She bought it at the store. Holy crap. It's a spiral cut. They cut it and put it in here. And then uh use it for side of ham for breakfast. When was the last time this was cleaned? Uh last year when I cleaned this shelf. Last year when we cleaned the oven. We're in November. I asked Karen, I said, "Karen, we need to shut down so we got to do maintenance."
Look at the mess. Why'd you let it go like this? I didn't know that they were doing things that were not Karen, you No, but let listen to me, Jeff. Just stop bullshitting a guy, okay? Let's tell them the truth here, okay? I asked for some new equipment. I can't get no new equipment. Why not? I've been here for 4 years. I've been asking for new equipment. I can't work with this [__] here. Look. Look at that. What [__] piss. I've been asking for the I asked for new equipment. How long do you think this shit's going to last? It ain't going to last forever.
I'm just so [__] fed up with every damn thing. I can't get no help. Me and Jill pulled you out of this. And now I ask for some help with the equipment that you can't spend no money with. But this is working and that's working. Look at this [__] Look at this. Tired of the damn line. Should I sit here or You can sit right here. Thank you. Can you sit wherever you prefer? Boom, boom, boom. Let's get some food out. Let me go and get some food out. Yeah. Sit here. Jesus. Lisa. There's junk everywhere. Mhm. Yeah, I know. Everywhere. Is the whole house packed like this? Of course it is. Why?
It's crazy. Have you always been this bad? It's a new thing I'm coming to terms with. What? It's just a But you do have a problem with it. Actually, no. I think I've actually gotten rid of a lot of things in the past couple years. Don't have a problem with everything I've just seen in the last 10 minutes. Wow. Oh well. Here you go. Right, let's Oh jeez. Um do you know how to say all these? How do you pronounce that? Siskot?
Um You've been here a long time. You must know the lingo. Suf gardoffel. A lot of people must point to what they want to order, right? Or just pick up the last line. How do you pronounce that? Uh Konigsberger Klopse. Wow. But how long's this menu been running like this? Uh since the beginning. Oh, 13 years ago. Stop. Seriously. Uh let's start off with go for the scallops. Okay. Let's do the beer battered the Yeah, let's go for that. And throw the vegetarian mushroom ravioli in as well. Wonderful. Okay, great. I'll keep hold of the menu for now. Okay. Thank you, honey. Sear it in first.
Woah. Yeah. Almost lost it. Regroup. Where is Missy? I'll bring it right out. Ramsay's first. Red pepper beurre blanc. Yes, sir. Our seared diver scallops with a red pepper beurre blanc. Wow. Thank you. And scallops are normally round, right? Yes, they are. We have beautiful sea scallops. I'm not sure why they cut it up today. Ah, no worries. Oh, well. Excellent. Okay. Thank you very much. Looks like the dogs chewed them. I mean, seriously. That's rancid. I'll serve it that way, then. Excuse me?
Would you like me to give you any comments back to the chef? Comments? Yeah, they're [__] Thank you. Terrible. We'll have Val take care of it for you. Who's Val? Me. I like the way you talk about yourself in the third person. Seared diver scallops. Tastes like [__] really? Well, okay. Any specific kind of [__] or just [__] No. Diarrhea. Diarrhea [__] Oh. These here are the sauerkraut and bakhteg. And are these uh edible flowers or not? They are. Chrysanthemums. They are. Mhm. Okay, great. Thank you.
All right. Mhm. They are terrible. I mean, the food is so dated. It's extraordinary. They're like a pair of camel's bollocks. Mhm. This I have here is the mushroom cream. Delicious. Tarragon cream. Wow. I mean, what a [__] mess. There she is. [__] hell. Ow. 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 it'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. I've changed this place. I'm sorry. you answer Melissa's question first and I'll go back to Melissa. You said this doesn't change but once a decade and I said 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. Hi. Nice to meet you. I'm Tammy. Gordon. Good to see you. Nice to meet you. Um and you're Sales and event coordinator at The Brick.
Rumor has it you do a lot of events. Do How many a week on average? About 350 a year. It sounds like this is the oxygen that's keeping this place alive. Unfortunately, that's the truth. Wow. What other problems are there? Help me. Uh staffing is terrible. Why are there so many staff going through the door? What is it? Uh Lorraine our owner is firing them. Often I'll come in on a Monday and see who didn't make it through the weekend. She's very tough to work for. The bottom line is the problem is the owner. Yes, there's nobody else here. Starts at the
top. I appreciate your honesty. Well, we appreciate you being here. After learning the hotel's revenue is strictly from events, I want to see how bad the food really is. Seasonal, local, fresh. Mm. 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. 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 Did I You've got your burger still. Do you have Cancel it. Absolutely. 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. He's freaking out. Cancel everything else. No more. He's had 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. d, that's you? I'm not the chef. You're not the chef. I am nice to You are a chef though, you've got a jacket on. Yes, sir. That's how chefs tend to dress. Yes. Maitre d. Nice to meet you. Barry, it was good to meet you, too. And this is Barry Sexton. 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. There's two The other one's uh But where's the head chef? Well, we have both of them in charge. No such thing. Your set of rules, your set of rules, doesn't benefit the customers.
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 they're You cannot tell. lying. It's inaccurate, though. I do Yes. I have witnessed Veranda 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. I was just going to have a glass of wine and hoping to get something local having just driven through those amazing vineyards, but there's nothing local here. No. I mean, New Zealand Sauvignon Blanc. How weird is that? What would you recommend for lunch? What's the soup today? The soup is a minestrone. Oh, that's good. Yeah. Uh BC's bacon burger, yeah?
Okay. Let's do a pizza as well. The hot meat, right? I'm sorry, actually we don't do the pizzas any longer. I don't know why the page is not taken out. Wow, okay. Uh anything else that's not on? We are out of the pork stir-fry and we do not have chili. Uh no chili. Wow. Let's do a prime rib as well, without shall we? Um I believe we're out of prime rib. All right, we're we're out I believe so, yeah. The um turkey ciabatta dip is usually a good one. Let's Let's do a turkey dip. Okay.
Um Hold on a minute, breaking news. BC's soon-to-be-famous teriyaki steak. What the [__] does that mean? When someone says soon-to-be-famous, who writes this [__] on the menu? Soon-to-be-famous. Why would that be on the menu? I think we should try it. Let's go. Um I think we're done. Okay. Yeah? Sure. Yeah. Thanks. Thank you, love. Okay, do you need help? You said it's any soup, right? Correct. Thanks. Wow. That doesn't even taste homemade. It's frozen.
Frozen? Yes. Frozen minestrone soup? Yeah. Okay. This is terrible. We've got the BC bacon burger. Wow. Jeez. I can't think what this is. My onion ring's thicker than the my patty. Huh? Where are they from? I'll find out that answer. On the hamburgers, it says on the menu certified Angus beef. Where do we get that? Are they fresh or frozen? No, we always come back as frozen. $12.95? Let's have a Coke. And the patty's bland. It actually tastes frozen. But please tell me. It does come frozen. So, it says fresh and it's not anywhere near. $13 for that?
Oh, this is brutal. Oh, this food coming up is very good. This is the um turkey milk. Thank you. And what's this here? That is the broth for the turkey. The broth? Mhm. If you want to interfere, sandwich in it. Holy [__] What is that in there? Just have a little sip. Wow. So salty. Yes, it does. bad. 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 the [__] What is that? What was he doused in?
Teriyaki over cheese. Oh. Nearly famous. This is about to be famous to send me to the bathroom. Yum. I mean, I'm not even going to go there. No. I'll just have a coffee. Thank you. Okay. You got it. 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. Bloody hell. Well, this is terrible. This is terrible. Oh, it's awful. We're going to take a seat. We're going to do some tastings and I'd like to see a menu.
Um don't worry. Okay. Get this sorted. Okay. You go that way, my darling, please. Thank you. got too many set here. Take a seat, please. Before we do any tasting, is the owner's son here? Jimmy, he's the he's in charge. Can we have a quick chat? Yeah, sure. Okay. Yeah. Uh color's dreadful. Reception lobby, awful. The linens don't even match. There's white and ivory. There's a lot going on at the on the bar, too. I'm not sure if that's the Dover from another wedding. Dreadful.
Jimmy? Yeah. Uh Chef would he'd like to meet you. Okay. Hi. You are Jimmy? I'm Jimmy. Good to see you. Nice to meet you. Spoke to Mom earlier. You must introduce me to uh two very special guests, Roxanne Hi there. Nice to meet you, Roxanne. and Eric. Eric, nice to meet you. well. Um so, do you have a chef jacket? I do. Do you ever wear it or Um when only when I deliver food. Deliver? Like bring food out to people. Oh, so you 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. And pants? Yes. That's very kind of you. Yeah. Yes. Anything you recommend? I mean, try to sell it a little bit to the bride and groom. Um there are certain things on there I've never made before. So, uh that probably doesn't Stop 2 seconds. Yes. 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 that. 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 said it's a filet. Correct. So, just out of interest, filet mignon comes on. You're going to go to a culinary school? What happens? Maybe Google how to do it exactly. Google? Yes. I mean, I could do that. 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. Uh let's have a look at this and you know, 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. So, we have a stuffed chicken here. 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 weird 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 and 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 boiled in water. almost slimy, almost. 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 just expected it way better than this. Yeah. Me, us two, I think. Be patient. Let me get to the bottom of this, okay? Okay. It's clear the castle standards are low. And with only two days to put together a wedding, I'm feeling a lot of pressure and I don't want to disappoint Roxanne and Eric.
