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Oh, hello. Good morning and welcome to Arbor View Cuisine. I'm Hannah. How are you? Good. Hi, Bonnie. Nice to meet you, too. Wow, he has a really firm handshake and he's much taller than I expected. Man, it's busy out there. The hustle and bustle is crazy. My God, this place is huge. Good morning, ladies. I'm Sherri. Sherri, and you are? Haley. Haley, nice to meet you. Uh wow, what a place.
Is it normally this quiet? Yes. Yes, we don't have a lot of customers. Wow. Walk me around. Tell me what we've got. So, we have a courtyard down here. Where's all that water coming from? Is that leaking from the air conditioning? can't sit right there. You don't serve here? We try not to cuz it leaks really bad. Right. The fountain leaks or the ceiling leaks? They both leak. Holy. So, the courtyard inside a restaurant, literally right by the front door, that no one uses. Yes, sir. Okay. These colors, who designed all this?
My partner designed the colors. Is he a interior designer? What does he do? No, he's a physician. Specializing in? Infectious disease. Wow. Well, there's two down there straight away. Oh my God, man, this place is huge. What's this up here? Every Friday night we have live music and my partner will play the piano. And do customers come in waiting for his performance? No. Okay. Oh, we got a customer. He's just come from the bathroom. Is this a customer? No, that's our cook. Oh. That is Nate.
Sorry. How you doing, Chef Ramsey? Hi, good to meet you. First name is? You as well, Nate. Nate, good to see you, mate. You as well. Where are you from? Uh here. Where did you go to culinary school? Nowhere. I'm not a chef. No, but hold on. You're not a chef, but you're in charge of the kitchen. Yes, sir. So, what is your real job? Oh, I used to be a apprentice plumber. A professional plumber. Apprentice. So, just let's get this straight. Your background is a I'm a nurse.
Go on. Lifeguard. I'm a nurse who's her friend. I help out. got a nurse, a nurse, a plumber, a lifeguard. I worked in restaurant industry. Okay. Thanks for that. Nate, what would you recommend? Uh gumbo. Um actually, I wouldn't recommend the gumbo. You wouldn't recommend the gumbo? Not right now, no. Hold on a minute. Why not today? It was a little greasy last night. Let's make this easy for you. Seeing as nobody else in the restaurant, I'll just take one of everything.
Yes, sir. I'm like oh Down thinking Nate and Sammy are used to somebody ordering one of everything. Before Nathan started working at Iverville, I didn't even know he could cook. He's a baby at this. Shall we? Yeah. You want to take a seat over here? Hold on. Is there a leak there? No, there is no leak over Stay with me. The leak, you can help the leak first. No? No, there is no leak over here. Oh, man. Nobody told me it was Gordon Ramsay. Yeah, it's Gordon Ramsay. I'm not a trained chef, but I'm prepared. I'm ready for Chef Ramsay.
Anything he throws at me. I'm trying. We trying. Fried alligator bites. With some boudin balls. Man, we're in for a party today. Wait, so he want a captain platter or mother everything. Everything, Sammy. Cooking for one of the best chefs in the world, I'm feeling like really nervous about that. Bloody hell. I have not been properly trained. I don't even cook for myself at home. I just warm something up in the microwave.
How do you buy iceberg lettuce that all ready wilted? It's margarine. It's cheaper than real butter. It's terrible. My team I'm working with their hands tied. Doesn't look very fresh. Using cheap frozen food. Why? Yards of cooking in contaminated conditions. It should be covered. They're gone. The whole place is dirty, dysfunctional. What's this in here for? I'm crawling with cockroaches. This restaurant is festering. And the staff have had enough. You're running a diseased business. Stop.
Stop. Get all those customers out of here. And apologize. Unfortunately, we will no longer be having any more service tonight. Do you have anything to say, Bonnie? I do apologize. We are barely holding on to any reputation. And with a lucrative Super Bowl coming to town, it's going to take everything I've got to get them whipped into shape in time. You can't be a silent partner that comes in and complains about this, that. Are you in or you're out? I am in. Then prove it.
Now get your restaurant clean. Everything that's open throw away. Bonnie's nowhere to be found. I think they left. Yes. So Camille has left. Camille left. If nothing changes about them, I'm gone. So is everybody in this restaurant. Last night, I left a whole team cleaning. Now the massive task of getting this sinking ship back on course begins. Oh my lord. Morning. Good morning. How are you feeling?
A little tired, but good. A little tired. Good. We ended up cleaning by ourselves. What? Mhm. Well, they played in their phones in their office. Who's they? Bonnie and Camille. Last night, Bonnie and Camille weren't here cleaning. They don't help. Bonnie was a nurse. Camille was a doctor. They were probably great at that. But like you're trying to run a restaurant that you've never ran before, no experience. It's a big difference. Is the kitchen clean? We stayed here scrubbing it. I appreciate that. What time did you get out last night?
Like 1:30. 1:30? And was Bonnie and Camille still here? No, they left at like 11:00. Bonnie wiped something and then they turned everything off and then Bonnie left. Where is she? Somewhere. Maybe in the office. About to get real. Bonnie, how are you? I'm physically a little weak cuz I had to go grocery shopping last night Hi. and Camille was here till 1:30 this morning and you left around 11:00. Mhm. Did you see the kitchen that we cleaned it? I got two hours of sleep earlier and I was trying to get some sugar. Two hours sleep?
How can we run on two hours sleep? I'm trying to do it all on my own and because Camille is not rolling his leave up. When I go home I still have to do the paperwork and answer all the emails. Bonnie, we have to get together. Let's sit down for two minutes. Okay. You told me when we first met you know every aspect of this business, but I don't believe you. Forget the excuses. What do you know about running a restaurant? Not enough. Oh, now the food was supposed to get into my steak. I've never ever sent food back because I can't cut into it.
Could you ask her to cut that out for me? Oh my god. $34? He broke his fork. I need this cut. Oh lord. And he's saying it's not medium rare. I know how to cook a steak. New Orleans rare. You know, like nothing. I did not appreciate Chef Ram just pointing out, "This is bad. This is bad." I don't need you on me. Everything over there. All right. Okay. B Y R S bring your own fork. Do you see this? Don't order nothing else. Let me catch up.
You order another ticket, you're going to come back here cook it yourself. What's going on in there? No more tickets. Don't order nothing else. I do apologize, but it is coming up. Ma'am. What happened to the chicken? I talked to them three times. They didn't tell me nothing. I'm checking on my customer first. I got one sitting here been waiting for an hour, Malika. I have four people that just sat down with me.
They didn't get all of their appetizers. I've already blamed them from burning up something. I put it on the kitchen and said they burnt their food. I have to make excuses because our kitchen is screwing up. It's Michiko's fault. Because Michiko doesn't admit to anything about being wrong in the kitchen. She wants the food out when she wants it out. I need to step outside. Y'all know I need to decompress. You okay? Nope. I'm not. What's your problem, Mama Key? Ma'am. Why Key walked out?
Key walked out. Who was the hostess? I'm doing my job. I'm doing everything I possibly can. And if the tickets don't turn in up there, what am I supposed to do? I lied and blamed it on the kitchen and said that the food was burnt. I'm apologizing to these people. What do you want me to tell them? It's every night. Mhm. It's every night. What happened? She feels like she keeps making excuses for the kitchen. Right. And she's been back to the table three to four times. When you serve half the table, it's really frustrating but it's for you because they're standing staring at you. I can see the biggest
problem. I'm here to help, okay? Man, this place is beyond dysfunctional. It's a mess. Ticket times are ridiculous. The owner is just in a spin. The one saving grace in there is that for me there's passion. But they've forgotten how to run a business. What's that? I suppose that's the uh that's the flounder. Lydia, have we seen the freezers? No, I have not. No, let me just show you something. We have 100 items on the menu and 90% of them are in the freezer. We're literally a couple hundred meters from the river and this is what we get. Lydia, it's sad. I've got a young chef in there that's trying to match his father's standards. He's not allowed out the gate. I've got a I've got an owner of a
restaurant that's literally so stuck in his ways. I totally agree. He hasn't been happy since we've been here. What are these? Breakfast. It's like an imitation dog's turd. Oh my god, it's cooked and then frozen and then he defrosts it and sends it. Basically, it's not fresh. Just lying. Hamburger steak, easy peasy. What's that thing? That's our hamburger steak. You want me to cook it like a medium well? That's a hamburger steak?
Yeah. Talk with me. 2 seconds. Just yes or no. Is that the same hamburger steak? Yes or no? I saw it come out the microwave. It wasn't cooked fresh. There's um What you just put in the pan, is that a frozen steak? Yes or no? Yeah, it was frozen before, yeah. Yeah, I know. I don't know if they're saying it right. My God. This is a show. It's obvious now where this guy's issues are. He's just lifted his entire menu from the past in the feet and 90% of it is in the freezer.
You cannot blame the locals. Not good. What's all that about? I discover three massive freezers packed with food. Yeah. Well, we did like that cuz it used to take so long to cook. You make everything fresh. You have a freezer. There's barely 10% of that stuff fresh. Exactly. Without that microwave and without that fryer, we'd be That's not normal in there. I'm going to tell you what pushed it back a bit is when we didn't we cooked the hamburger steak fresh. You just wanted to say that cooking fresh food is actually harder than cooking frozen food.
Takes longer. I've never in my career been told that cooking frozen food is quicker and better than it is cooking fresh food. said it was better. You just said. Well, stay there. I'm going to shut this place down. Stay there. Man. Sorry, ladies. We're shut down. Thank you. So sorry. That's okay. You can go now. Frank is not somebody that you can lean on for management. He is not good at doing things quickly. Uh I'm probably the most lackadaisical person I've ever met.
Frank, can you get the dishes when you get a second? No. I would say that I give 64 to 72% mentally. Sometimes Frank works at Frank speed, but Frank is always there for me, and we've been friends for a very long time, and I can count on him. Nachos, ding. Caroline depends a lot on Frank, and that may be a little unwarranted. I think Frank does kind of the bare minimum. Things are just incredibly disorganized. I look at this restaurant sometimes and feel like it's a hoarder situation, and it's getting worse by the day. Hi there, folks. How are you doing? Pretty much everything was inedible. The future is pretty grim, and I think that Chef Ramsay is the only hope.
What's going on in there? It sucks. I've never been so financially strapped for cash, and so I'm overwhelmed and stressed all the time. I cry at the drop of a hat. I am starting to wonder if I'm even capable of being successful. I don't want my vegan restaurant to close. I see potential in the restaurant. I just don't know how to get there. I'm in the Uptown district of New Orleans. Look at this area. It's affluent. The houses are stunning. There's something quite exciting about vegan restaurants, vegan food. It's healthy, it's clean. The demand is off the charts, but more importantly, it's
such a healthy, exciting way of eating. Restaurants like Kindred should be packed, and I'm dying to find out why it's not. How are you? I'm fine. Can't complain. I'd like to try the vegetable rolls. Okay. It's a vegan restaurant, so why not go through the garden, cuz I'm sure it's going to be full of fresh vegetables. Oh my gosh. Fresh vegetables, my ass. Could be a beautiful little terrace, but it's like a junkyard. What the hell? Cigarette butts. What a mess.
What the hell is uh Oh my god. What in the hell? What is this? This cannot be true. Pots, pans, mixers. They're seriously using this? What a mess. This is the color of everything. It's so dirty. Could you grab spring rolls? One order of spring rolls. How are you? I'm fine. How are you? Nice to see you. I'm Holly. Holly, good to see you. Yeah. I'm just like, oh my god. Gordon Ramsay's here at my restaurant.
Like, it's you know, it's very intimidating. What in the hell's going on in there? Um I'm not sure. I try to avoid that room, to be honest. Avoid it? Come here. Let me just show you. All the Here. Who does it belong to? I guess Caroline. So, there's this room, and uh we call it the hell hole. I do know the freezer is in there, but I try not to go in there. If anybody asked me to get anything from the freezer, I just say I don't know where that is. I don't want to go in there. Oh my god. So, everything uh towards the front half is pots.
The second half is air fryer. It's all the way down to the back. Oh my good god. She's bought stuff in advance. 50,000. I know where that 50 grand could have been better spent. You know that, and I know that. Mhm. Sales for the cook were ranged anywhere from zero to I would say zero. Storing the products is about $300 a month. Even if we sell everything, won't recoup that money. The penny's dropped. We've got to strip back all this paraphernalia, this sort of glory hunting, and get back to the core. This is crazy.
Nelson's revelation has shocked me, but back at the restaurant, I'm hoping tonight's service will reveal if Chef Blake still has the fire to turn things around. So, tonight I want to prove to Chef that I have the potential to run an empire, create this legacy, be this woman that I know I can be. They already going to say something about them cans. We'll put them right back. Hi, welcome. Table for three? All righty. Come on in. Let's seat you here then. Thank you. Hi, welcome in. We'll be right back with some water. Hi.
Table for two? Let me put you over here in the corner. I'm concerned that Blake's been spreading herself too thin, financially and personally, and cutting corners. All right. I'm sticking around for tonight's dinner service to get a first-hand look at how Blake runs things and see how I can help fix it. All right, walking in. So, domain, one ribeye medium rare. And the possum hands, ask for what you'd like. Nothing. I haven't sold nothing today.
How much did you put in there? Not a lot. I didn't want to hear that it was selling anything. I made a little sale, that's it. What can I do for you tonight? We'll have the barbecue shrimp. Yeah. And all of the crab. What's that before? Yeah. That's for all of us all for the crab cakes. Got it. Sauce up. Sauce up for the domain. Her. And for you. Can I take your sign out of the way? Yeah. Can you lift your elbow for me and I'll take this out from under? That sauce tastes much the same both of them was almost right.
I feel like the fish and the shrimp Very salty. All right, walking in. Crab cake, rib eye, babe. Crab cake, rib eye, babe, her side. Okay, very salty. Very sorry. This is a little too salty. I mean, it's way too salty. I got a rib eye medium. Crab cake is salty. Yeah. Yep. How was that? I want you to make one for me. Make something. Yeah, the fish is salty. That sauce was too salty. Salty and salty.
Damn, and my apologies. Thank you for your patience. I don't understand what he's saying about the fries are soggy. Yeah, Blake does not take criticism well. Blake has this wall that she puts up. Chill. I am chill. Do I look chill? No. Ah, you're Nelson. How are you? Ah, pleasure meeting you. How was everything? Yeah, um not good. Um I saw you busting tables there. Do you just pop in from time to time? Yeah, I just pop in and whatever's needed I'll take care of.
Your full-time job is a photographer studio owner. Amazing. Yes. Well, I'm going to make my way through the menu and we'll catch up later somewhere. Okay, thank you. Yeah, good to meet you. Straighten up. Kristoff, do me a drink. I can't wait to see how this about to go. Hey, look at this. There you go. Welcome to your domain. It comes like this? It comes like that for uh pictures and then we take it away.
Oh, he's taking a picture of the sign. Blake loved that sign, man. [clears throat] It's a play on New Orleans. Oh, it's a little gimmicky. The bread is so salty. What is the sauce? So, on the actual like we know the fettuccine at the bottom, that is an alfredo sauce. Is it so spicy? My guess is it's going to be the seasoning. We use the chef Blake's seasoning blends. Why is it so salty?
Okay. Do you want me to taste that? Yeah. It's really salty. Chef Ramsey would like you to taste this. Wow, what is it? He believes that's over seasoned. It's too spicy and salty. Okay. Delicious to me. All right, sounds good. Too salty. Won't he come back here and cook the pasta then? So, uh the chef did taste it. Tasted fantastic to them. But that's how we send it and serve it. Well, it's good to know. Thank you. Make everything bland. No seasoning or nothing. Every dish from now on bland. What? I know that my food tastes good, but I think he may not have the taste palette for New Orleans real cuisine. All right,
catfish platter walking. All right. Okay, here we go. All right, so we have our catfish. Thank you. Oof. Wait. I mean, of all the things that needs the spice and the heat and the lift is the catfish, but there's nothing on there. Um Yes, I believe that was our chef's choice. Normally, it is got the same seasonings, but she decided not to season it for you. There's a difference between lightly seasoning and over seasoning. All right. Not a good call about not seasoning the catfish. She's like it's bland, it has no flavor.
Everybody loves the fish, which is seasoned to perfection. First, you say something is over seasoned, then you say it's under seasoned. I'm just confused at this point. If anything needed to be seasoned, it was the catfish. Not a good call about not seasoning the catfish. If anything needed to be seasoned, it was the catfish. It's a slap in the face. I love the fish. Everybody loves the fish. Blake. I'm about to go if you're going to play like that. Would you like me to bring everybody out or would you like me to send somebody? them out. bring the ketchup? Yeah, they're ready.
I can No. My mom, as soon as she found out, she shut down and was at the hospital. She did not leave until they allowed me to leave. She just took off whole weeks from work. No profit. Wow. She was paying her workers. You know, she wasn't getting income to pay those workers. That was income strictly just out of her pocket. To shut that restaurant down for that length of time. Indeed. Rents, the lights, the overheads, the staff, the labor costs. It's uh it's expensive. And what worries you the most?
Yeah, I say her physical health. Kind of hard to be everything in a restaurant. You know, she puts her body to work a lot. I don't think she could keep up coming in every day and trying to make everything happen on her own. It's starting to take her down. It's definitely. And do you ever try and tell mom to slow down or talk? Do you ask her to sort of delegate? We ask her a lot, but my mom is somebody who's going to have herself at the end of the line. She's been doing everything on her own, you know.
Putting everybody first and herself last. Yes, sir. She's sacrificed a lot. She's put her life into this restaurant. Definitely. So, if it was to fail I feel like that restaurant is kind of, you know, her whole personality at this point. For her to fail, I mean, that'll have to be devastation. I'm here to help. I'm going to get into the restaurant and see what I've got to work with, but more importantly, uh I appreciate the catch-up with my Thank you. Yeah, I'll see you later. Thank you. Sounds like Gabby's mom's got the weight of the world on her shoulders. For any woman to shut their business down for a month and be by his bedside, that says a lot. But, now's time to find out more before it's too late.
Right, let's go. Three Southern girls, who are they? Good morning. Wow, this place is tiny, Heather. You good? How was lunch? Nothing good. Doesn't taste very fresh. Chef Gordon walks through the door, I am more nervous than I was expecting. So, I'm telling myself, "Hey, keep your composure." Mac and cheese, oh my god, I love mac and cheese. Anthony. First name? Anthony. Anthony, good to see you, man. I wasn't expecting like cocky and mean. And you are?
I am Tia. Tia, nice to see you. Well, for some reason I thought round. Okay. Why do I love him? I'm just I'm convinced I love him. He a vote. He and I are in the room. Right. Oh my lord, it's busy here. I'll get my food to go, please. Okay. All right. Thank you. Let's go for the fresh cornbread, right? Is the cornbread baked here? Yes. Amazing. Love that. Um let's do Oh, mac and cheese.
Okay. Um how can we not do gumbo? Okay. Um and then the smothered shrimp with okra, please. Give us a little bit. We'll be right with you. Thank you so much. No problem. I'll make you out of the car. Just set my table up. Is that okay? Yeah, how long do you think it will be? I'd say about 12 minutes. 12 minutes, okay. Um that's Gordon's order. That's coming up now. I seen a name on the ticket.
It scared me. But I am a good chef, and my customers do like my food. Restaurant is full, so we improvise. Carl, this is supposed to be a medium. It's too pink for that. good luck, Carl. I mean, it's not too pink. It's It's raw. Do it. It's raw, definitely. Yeah. Thank you. How you cooking that, Michael? But that's raw in the middle. You know what I mean? You want to run this to you one? All right, I got the ticket up. Let me wipe that. Right now I'm stressed because I was super convinced that lunch service was just bad service. We could turn it around, and uh we're doing the same thing, if not worse.
That's going to be the best you get. Thank you. Makes us look like idiots in Gordon Ramsay's eyes. All right. I think so. Appreciate it. Which side you want to go on? Let's go right in there. Enjoy. Thank you. Wait, is that a problem? All right, all right, all right. How's the pork chop? Uh not good. You know, it was Yeah. Sorry. My apologies. No, no worries. My apologies. Hey, is there any way you can actually give me the container of the lamb meat from the cooler?
The whole container? Yeah, yeah. I don't have any over here. Ay, ay, ay. What's in there, uh, Carl? Uh, lamb mints. What's that? Lamb mints. Yeah. What's that for? That's for the shepherd's pie. When was that made? Uh, 2 days ago. Where did you get that container from? Is there a walk-in? Show me, please. He's going to the walk-in. There's a walk-in here? Wow, thank you. What the is in here?
Is this a beer room or a food room? I mean, that's expensive right there. Just big bits of cod just sat there, not dried out, on a bag of ice. I mean, I'll be fascinated to see how much they throw out. There is everywhere. Get me Karen, please. Next ticket, D3. Karen. Gordon needs you. I'm in absolute panic. You know, I have a world-renowned chef in the house, and I'm so embarrassed that we just messed everything up. This is the beer fridge in here. Yeah. How long have we sticking food in here? You know we can't mix it, right? Beer and food.
These bags are all defrosting, but what worries me more than anything is you've got What's that? That's probably ham something. Yeah, pastrami? Yeah. Yeah, on top of raw freaking pork. They've never ever done that before. I don't understand what's going on. Well, suppose if you're never here, then you never going to see it, but we should not be functioning like this.
Yeah, I agree. So, at this stage, I'm just embarrassed that I even had the idea of opening a restaurant. What was I thinking? Man, good evening. Yeah, it's it's so disorganized in there. They're making such fundamental mistakes. Honestly. Raw meat, cooked meat in the beer fridge. I mean, what is going on? Did you know that Connie had no experience? Yes. Right. And you still did it. Yeah. You built a house of cards. Yeah, if I can pull it back.
Yeah. If you can't turn it around, then we have to pull it down. All right, thank you. Yes, sir. Well, we pretty much always get complaints about the Monte Cristo. It's hit or miss. Hey, your wings are down. Yes, sir. What's that? She doesn't listen to you anyway. Oh, she's always been like that. So, what is she actually doing now? Whatever she want. Connie will come in the kitchen and she'll jump in on the line, help the cooks, she's washing dishes, she's out front, she's seating and greeting. She will bounce around everywhere. She doesn't know where to stay in one place.
Mom, Mom. Yeah. It's not going to toast right there, for one. I know we're in the middle of service, but why don't you ask, "Hey, Aaron, Justin, what do you need doing?" Because you're just going back and forth. Right. I'm helping put out tickets, get the food up for the customers. I think I am helping. I'm not really sure why no one else seems to think that I'm helping. Did you really put these in the fryer like that, Connie? What's happened? Do you see the hair on the wing? Surely you can spot that stuff now.
I didn't spot that. Now, Connie, it's very clear the kitchen lacks any organization. And now the restaurant is filling up. All righty, I got you. The orders are quickly coming in. Are they all new tickets? Yes, sir. And who calls out the orders? I do. I do, sir. You do? Yeah. But who's in charge? Nobody's in charge. I thought you were the head chef. I try to Kitchen manager.
I try to be. Kitchen manager? I don't manage it though. He don't do nothing. He stands here and cooks. That's it. It is hard working with Justin. Prior to me getting hired, her boyfriend was working here. It was always contentious, so I try to stay quiet in kitchen so I don't piss her off. Kitchen manager. What a joke. What's that? What is that? A potato? Oh. How does that get over there? Is that egg? It's egg. How did an egg get up there? That's a good question. And what's that thing there for? That's That's grease that I have to pour in the grease thing outside.
It's from the oven? Yes. Bloody hell. That's a health hazard. With a bucket of bacon fat also a potential fire hazard, I'm now convinced there could be other health code violations in this kitchen. Oh my. All right, this is stinking. It's slimy, it's greasy. Well, how long's that been in there? I don't know. They've been trying to buy this stuff at the reduced prices. Reduced prices? Yeah. So, who eats that? This is absolutely disgusting. Everywhere. What is that? Oh my They're still moving.
Stop right now. Stop right there. Ladies and gentlemen, please stop eating. All of you, please stop eating. First of all, I'd like to apologize. I can't for a minute longer just stand here and watch this restaurant in disarray serving you disgusting food. Out-of-date produce sat in the fridge rotten. Cockroaches. I project the next 6 months or 12 months trading, you're going to be up to a million dollars in debt. Fred let me just get an enema.
We need a call one. We need help. Cuz we don't know what we're doing. It's crazy. It's not even close to working. I know. We are looking at trying to slow down and reduce what we're doing. And the plan was to retire as soon as possible. But um yeah, we just under underestimated the costs. You've got your own future on the line. At your age, it's not a chance to de-risk and get rid of all your assets to keep this thing open. That's why we needed a guardian angel to come in and kind of look at everything and see what's going on. It's really difficult listening to the truth. Mhm. It is absolutely terrifying. You know, we don't have a lot of working years left to dig our way out of this debt.
Calum, can you get the team out of the kitchen? Sure. Let's have a chat together now. Yeah, we don't know what to do. We don't know how to do it. Hey Michael, Carl. We're having a meeting with chef. I've been here about 6 months and this is the first time that we've really had like an all staff meeting. And first name? Uh Michael. It feels like we're in the principal's office and then we're all in trouble. Listen, first of all, I'm here to help. Let's get that absolutely clear. But I'm in shock just to how far gone the food is.
There's no flavor anywhere. And I'm trying to hold on to the positives. I started off with the sausage rolls. That's the kind of stuff we grew up with, right? Yes. But the sausages were cooked to hell. There was no sausage in there. Chef, give me an insight to what your knowledge of British cuisine and have you ever worked in a gastropub or British pub? Uh no, chef. This is my first time. How did you come up with those dishes? The recipes are were handed to me in the beginning uh right from the owner. From where? Okay, right.
These are my recipes. They come from me. but you've never worked in a restaurant in your life. No, chef. I'd love to take you all to an amazing quintessential British pub. You'd be shocked how exciting, delicious, rich, savory the food is. Simple, but done brilliantly. Are you tasting any of this food? Uh yes, sir. Are you critiquing any of this food? Uh yes. And yourself critique, I mean you've been to culinary school, right? Uh a long time ago, yeah. Good, man. I was there a long time ago, but surely you must know that's wrong. Uh yes. So, I'm feeling frustrated cuz I don't know much about the British cuisine. I never actually been to England. It's not
my forte, but I know I can take it to the next level. Uh I just need the right pointers and the right guidance. Now, we are we're down. Clearly not out, but what worries me is the fact that we haven't been open 12 months and a unique opportunity to be the only British gastropub within a 20-mile radius. This is a beautiful area. I know. I love this place. This place should be packed. Financially, our backs are up against it. And we're in for a lot of money. You spent a fortune getting here. And I've never come across two owners
that have bought something and never been in it from day one.
