Gordon Ramsay Revisits The Glasshouse | Kitchen Nightmares

people dream of owning a restaurant in a quaint town like this set in beautiful countryside cooking fresh local produce serving loyal locals as well as the tourists are russian to die for surely but when i first visited the glass house it was in deep trouble [ __ ] partridges [ __ ] all right yeah for not losing the kitchen was in chaos and the customers were mighty unimpressed it was rare the other half was just about caught in the center and it was really disappointing it was losing money by the second and the owner was about to crack up i'd rather not be here i'd burn the bloody place down you know don't put that on camera he was at his wit's end so he called me in to turn it around i had just one week to do it and that was a tall order garlic popcorn don't take this the wrong way i was determined to save neil's restaurant last night you had bad breath no feeble excuses no hiding place and no [ __ ] i'll go anywhere you're talking [Music] [Music] neil farrell has always dreamt of owning a restaurant but in three years since he bought the glass house his dream has turned into a nightmare he's deep in debt so many people are asking for money that he's turned his mobile phone off he could go mad and he may even go bust when it's your own place and it's your own money and you you're the one that's you know walking the tightrope it's it's it's very it's very different and that's my problem that we haven't we haven't worked out which road we're taking at least he's had the sense to call me in for help but if neil's going to pull this one out of the fire he's got to take some tough decisions i can't do that for him but of course i can encourage him first stop the kitchen to see if the chefs know what they're doing the head chef is 37 like me he trained at claridges before my time he's on 25 grand a year so he'd better be good about the same amount as you did like the other day until he says i can call him gordon he's mr ramsey first i need to watch him cook and see how he runs his kitchen morning mr ramsey extremely pleased to meet you likewise first name richard richard where do you think it's going wrong it's a very difficult question we've been bit ahead against many a time what we're doing wrong should we turn it into a pizzeria is that what people want i just got to the stage now where i just feel it ain't working and i'm questioning my ability to control his team and inspire them the head chefs got to believe in himself otherwise forget it two cloths check caesar salad battered salmon hello no communication not a dicky bird no one even answers the head chef bad news no no we chef no nothing i have to ask for it oh you have to ask for it nine times out of ten time to test richard's cooking i thought what would be a nice thing to do um just for today we're gonna go upstairs and have a quick bite to eat for yourself just your favorites your specialities i want three duck cake putting in he's not having those he's having four fresh ones of which he's gonna eat two richard's proud of his duck cakes with chili jam exotic no pretentious crap i don't know scotch eggs when someone's been very lazy in the kitchen because i've got a bloody bone so i'll say that one for later another of his favorite combos braised lamb shank with parsnip crisps it's very clumsy clumsy cooking and lazy elements the oils on these stink and it has been changed about 3-4 weeks the whole meal would set you back nearly 30 quid way too much okay guys the food was disappointing sadly i did choke obviously saw the law but that was um stuck at the back of my throat but however you know i'm glad it was me not a pain customer a restaurant owner's best investment will always be in the chef and if you haven't got that sort of major asset downstairs in the kitchen and forget it the guy's going to be a motivator he's going to be a leader he's got to make you money he's got to bring customers back and clearly from what i've seen so far neil hasn't got that in richard that's pretty obvious next job to see how richard runs his brigade on a busy night good head chefs get the best out their team no matter what ian was a waiter but got bored serving food so now he's trying to cook it instead [Music] ian's girlfriend claire only works here part-time as her main job is running a book shop i suspect she's only here because she's going out with either got wild animals in the nibble that nothing randall the kitchen porter things were related because we're both from scotland [Music] craig craig's in year two at catering college he looks pretty clueless to me but let's hope he proves me wrong a good team will always turn out good food whatever the pressure it's one of the busiest nights of the year saturday at half term so it's a perfect test [Music] there are 106 customers booked if they're happy they'll spend an average of 30 quid each plus wine and the glass house will take over four grand but their biggest problem is coping with lots of orders [ __ ] dumb folks upstairs that's what's good for us it's a second [ __ ] call away from non-existent table as well neil did tell me when the pressure's intense the kitchen collapses into chaos and you know what it's true he ends up giving meals away things soon go from bad to very ugly no it's not [ __ ] all right do our towel yeah [Music] it's horrible it hasn't been trimmed take it to richard jay get on the phone now find out where this fish was going the whole thing's gone pear-shaped everyone's running around like headless chickens um eye off the ball and um just a massive breakdown in communication [ __ ] partridge i need a bigger piece of sea bass stewie give a side door that's gone up needs to come back and that needs to be cooked some more do you want this [ __ ] party's cooking water we've had the order in 40 minutes yes that's not good enough where's that big check where's the big chair you break your [ __ ] balls and you really go for it yeah [ __ ] why let's go rescue you can buy it off me mate and you'll do me the biggest [ __ ] favor you could i think someone's about to piss his pants i think he's just gone there i've been at the glasshouse restaurant in ambleside for just a day from what i've seen so far it's gonna be bloody hard to turn this place around in a week a month possibly but now it's inquest time there's no question where to start that cocky chef please yeah 10 11 chips it's going well huh 10 past nine i went outside um have a quick chat with customers and all of a sudden i started seeing this food coming back huh where do you think it broke down using the guys properly but the guys just [ __ ] let go as normal and things were coming down they just went [ __ ] chaotic say every [ __ ] saturday we've ever done is exactly the same maybe i just shouldn't give a [ __ ] maybe i should just say [ __ ] you give us your money thanks very much then it wouldn't bother me and i could go home and it wouldn't matter if i've got a shitty restaurant because there's loads of them out there and the owners are driving around in bloody porsches i'm driving a shitty astro van and i'm [ __ ] close to tears do you know what i think neil would rather throw himself in lake windermere than actually turn around and be the bad guy with his staff it's not all kitchen's full but you know the kitchen's the engine room yeah richard yeah if we're not firing all pistons and we're not you know on the ball craig yeah come here you elderberry on one yeah come in the chef's answer your question what was this question the question was what happened to 20 past nine where did we go we were [ __ ] motoring you look like a sack of shite well at least have the bollocks to apologize to yeah he's standing there balling his [ __ ] eyes out yeah take your [ __ ] hat off [Music] we've hit rock bottom don't get upset huh hey i'm telling you i don't want to get upset the team will need a real boost if we're going to get back on track it was all going so [ __ ] well but there's still some problems to tackle it's my second day in the lake district trying to save the glasshouse restaurant and i tell you what it's an uphill struggle [Music] next battle hygiene this place is about as clean as a puppy's litter tray this secret film was taken last week they knew i'd sent someone to check around but they didn't know it was mark sergeant my head chef at claridge's and they didn't know he had a camera hidden in his hat girl plastic containers they instantly tell me the food's not as fresh as it should be even the head chef's not sure rather me this kitchen is filthy straight from the dirty floor into the pesto it's supposed to be a kitchen not a building site gordon's gonna have their bollocks with us let's go jesus look at the [ __ ] it's that clean every night the cardinal rule of cooking your kitchen must be clean and by clean i mean spotless the normal clean down which is what every saturday night after service we do throughout the week but we must have one big clean a week now just don't have the time randall don't [ __ ] it's not [ __ ] yeah the last thing i want to do is look up end of the night make time clean kitchen clean food lazy kitchen porter p45 randall but it's not just up to the kitchen porter everyone should be responsible but they're not you've got to trust the brigade that you're paying and secondly and you know bring them on evolve them make them talented keeping hold of them motivating them um evolving them increasing the responsibilities working on them let me think how much time you spend to go in the kitchen all day long yeah it's exactly that we spent it's the first time because we spend more time together in the kitchen than we do at home nothing more i can do until they finish time for neil i do wish you'd turn on his mobile phone grow some bollocks and act like a bloody boss there are too many customers to cope with on saturday nights but the rest of the week the place is deserted that's partly because no one can find it when i walk past for the first time coming down here from the right hand side i had no idea where the restaurant was yeah and here we should have a nice prominent sign glass house restaurant with a menu board beautifully lit and whether you want to put some little bloody neon lights or nice fancy lights around it it's an attraction right and and that lit see that sign there yeah yeah and with a new logo and the new printing just something that you know um speaks value right yeah it doesn't even save at a restaurant does it doesn't say you're a russian exactly i want to see a bloody telephone number on there um duck cakes now for the menu a well-written menu should entice customers inside at best this one is confusing at worst it's just bizarre i don't want to read popcorn guys where the [ __ ] did that come from so something the vegetarians always say that they've got no there's no crunch or no body in any of the dishes you've got no palette um lunch menu two starters two main courses and two puddings yeah i'm just wondering how many people are gonna come in for a two course lunch yeah um we're gonna look at the menus the two course and if that's hearty rustic country-fried food then trust me because i know you don't want to let go of the sandwich and i totally understand i want to let go i just don't want to let go of the revenue okay guys craig yeah open mac with sandwich work down good man with a clean kitchen we can improve the food and i can find out exactly how the team works time flowers genuinely because they're very very very fine and then craig yeah yeah taste it there's your spoon craig looks scared stiff of making a mistake he'll have to change that if he wants to be a chef yeah that's good up salamand yeah if it's not hot pan what happens to the fish in the pan what cook yeah i'll know that's my boil so we've got no color on it two more around the outside one in the center ian's got some bad habits but he's only been cooking for three months and i think he may make it one day how do you know the whole thing's changing color and if he gets halfway what does that mean turn it over exactly but we're just gonna finish on the bottom okay good good question you're a very very good cook yeah i don't know anyone ever told you that before this restaurant is going to be better than the blt yeah up and over you know different from a blt yeah not as good as a big one [Laughter] in a well-run kitchen everyone makes a contribution but richard hasn't even asked his team what they think the problems are craig what's your um weak point in the kitchen this is when i get a lot of orders on i don't have them in front of me so i like it they get shouted out once and then i have to probably check the ticket again put it together in your own mind then just jot it down saturday night's quite hard when all the checks are coming on and i do kind of lose where i'm at and how many stakes have got on order and how many but when it goes quiet it's kind of like it's difficult to motivate yourself it's different yeah manuel is that your third one second one jesus nils finally agreed to a new lunch menu simple fresh food for a tenner including the new mackerel sandwich we've just had a taste of each other's as well this is thanksgiving i'm glad you enjoyed it at last some happy customers we got a restaurant full of happy people fantastic chive small amount treat it with a bit of lovely care place it in there gently yeah and you don't throw it in oh my god the kitchen suddenly sounds as if it's running well one salmon one sausage yeah wait [Music] within 30 seconds every section the kitchen's talking to one another [Music] everyone in the team's responding but rich is not working with them do you want him to help you um [Music] that's all i've got yeah this is what i want to get established quite alone it's not really that busy i just want to see us working together even more now i know there's nothing for you to do right now but yeah i know it's painful but get him doing something for you please thank you and you hey [Music] ask him can i do anything for you richard yeah what are you doing doing okay where are they mashed ready source what can i do bring the brigade together even richard said to me the guy that's got no man management skills he's been watching you and the way you are with the guys and you're bringing out the best in them yeah you're bringing out the hunger that's what you're paying 25 grand a year for i know that i'm not so i'm not being funny or pissing around with 25 grand a year a lot of money but i've been stupid with them i've been cradling them my head was too far off my bloody ass to realize what the hell was going on neil needs to get his head out of his ass and focus on his job keeping customers happy and making sure they spend their money the roasting pepper and tomato is he needs his customers to bypass the cheap early supper menu that runs till 7 30 and eat a la carte and that's how he'll pay off his debts and rebuild his reputation let me just tell you something 15 portions of apple cake 15 portions of fondant and 15 portions of bloody gratin dough finois five nights a week is 125 000 pound a year turnover hey on three items out of nearly 20 on a menu yeah and the last table just arrived said they're early 15 minutes early so i want to make sure that neil doesn't give them the only supper menu because we're going to find out whether or not they're here for a bargain or not and i want to sell the a la carte not the cheapo menu because they look like they've got a bit of money now you've got two menus on today you've got the a la carte menu we've also got the early supper menu uh so you've got lots to choose from that table has arrived and said they're really early 20 minutes early they're booked at 7 30. so therefore don't give them the cheap menu the table of four yeah just sat down right what did you give him i gave him both damn will he never learn neil must work the tables not worry about the kitchen if you're only focused you'll do a fine job do you know what you are a phenomenal salesman you got the most amazing wine cellar and you can take an order you can take an order and you can cane it on the wine and the better the food the more money they're gonna spend on wine after three days things are looking up the guys upstairs are starting to get the basics but my big worry is the kitchen richard just isn't an inspirational leader it's the biggest problem in the glass house but neil just won't face the facts i'm gonna have to show him just how well his kitchen can run without his head chef don't take this wrong way but when you take the night off tonight and i want you to take the night off now i'd love both you to have dinner together all right don't you have to eat here do we [Laughter] yes it is yes you are when was the last time you guys had dinner together truthfully without any [ __ ] i went to guerilla about two five years ago two and a half years ago yeah hello two and a half years ago and when was the last time you sat on it here no never done it we do it yeah we can do it thank you there's only one condition that this takes place the kitchen downstairs don't know about it and i need a bit of support from you guys as well yeah could be too exciting i've sent richard home the team may not be up to this and if it goes wrong i may look at the right tosser yeah yeah we had an absolute nightmare night last night i left you together for two hours and it was the biggest [ __ ] hole in britain yeah i'm gonna rectify that yeah you're on the hot plate you're gonna be running the kitchen okay and then if it's going really well i want you to run the kitchen for half an hour and god forbid if it is going that well yeah scratch your head scratch your bollocks i'm not interested i want you to run the kitchen yeah for half an hour yeah right maybe from 1 30 to 2 o'clock in the morning i don't know yet let's just really work for each other yeah let's not lose the plot and let's show him your chef that you guys are more talented than he believes you are yeah okay so it's not going to be okay and we're going to prove to them especially richard that we can do it without him don't worry don't worry about it okay yeah no worries table 37 has arrived and it's gone 7 30. so they'll definitely get the account menu yeah two main ones coming yes i can only pray that neil tastes the difference in the food then over a nice glass of wine you can give richard what for the center of the cutter think about what you're doing don't rush it craig what are you doing labeling this tub how about looking at the food and show a little bit of interest what you're doing okay pee lick tart a little bit asparagus and just blaze that round [Music] downstairs in the kitchen for the last three four days well done well done okay stamina don't send it randall don't send it [Music] someone sell it thank you welcome thank you good good good good good randall 34 please when he's gone are you gonna be able to instill what he's instilled in he is now in charge of the kitchen everybody all right right now how many lemonade please one lamb one most pig one day from our good you've got to sustain it now forever no you know what i mean i am [ __ ] myself to produce this food i am really really scared but i'll die trying a lot better than last night so far yeah also yeah um is that not because rich is not here let me ask you you've got a pair of bottles has it gone well without richard it's gone smooth from a monetary point of view and you know i look at that as not just a [ __ ] night and like last night when you're all having a drink that's why i had to go away you want to handle that very quickly to get them out yeah sure here we go table 37 uh thought the food was absolutely fantastic i'd like to uh come down and meet you and the rest of the team i mean that well done are you responsible for that food neil looks delighted but has he had the bollocks to read richard the riot act no seriously guys it really was nice it was absolutely beautiful you did one tonight ariel did it intense good made us all do we all just kept swapping sections we all went together as a team and we all really clubbed together it was great tonight for the first time in such a long time i went and had a meal that i can't complain about that's all can't [ __ ] sex on a plate guys remember you're my boys my girls at the end of the end of the time mine but i need to know in the next two days what you're going to do in this shop jesus christ i don't know you want to go and sit in a bug shop doing [ __ ] all for the rest of your life that's your decision i said it was your decision when you won you know the bookshop's good for my degree i can get my degree there got me by the shop and curly zesha the team performed bloody well tonight without richard and neil should look really close at that because that is a bad investment and more than halfway through my week at the last house the good news is the kitchen team are doing really well last night they cooked without their head chef richard and did a great job but richard's still struggling and neil the owner isn't tough enough to get rid of him do you think he takes advantage of you because you're such a nice guy to work with sometimes yeah but then i think everyone takes advantage of me he gets paid that amount of money every month and it's a bloody good salary but there doesn't seem to be any onus on you know evolving let's get better it's got to make money it's your livelihood this is this i know it is this is yours your lease your livelihood your family your money and if this goes did this go and you're sat here in the [ __ ] so you're taking a bit out for service yeah myself i'd never put richard back in the kitchen without him it's a happier place serving better food but it's neil's now realize how much talent's in here yeah the guys i've got and what i was saying to him last night at the end of the day we are a family and we've got to work it out um you're the big guy the big inspiration my next challenge to relaunch the menu by the end of the week so the glasshouse can start to win back its customers maybe richard will finally show me he can run the kitchen as far as i'm concerned it's his last chance for the team it's another opportunity to prove themselves good and that's the most important thing about being a talented cook you know that having that inner strength to turn around and say no stop that's not good enough and what are we talking about yesterday mistakes staying where in the kitchen yeah every time and the minute you break that cardinals rule when you start sending those mistakes because you think the chef won't see it yeah i'm gonna pain the menus last night late last night 85 to 90 dishes yeah how on earth we get to control that you know over you know it's it's a lot of a lot of gear on there and no i've not actually sat down and counted it if the menu is reduced and we've got six star to six main courses and five six puddings we're gonna sell more of them yeah so the more we sell of them the cheaper it comes to make yeah especially when you do the lamb shanks yeah hot fat vegetables in as well as reducing the menu we have to make sure the foods top quality that's the team's job main course local lamb i've no doubt claire can improve on the fatty lamb shank i had when i first head here [Music] the bread and butter pudding they used to serve here was pure starch my version should be perfect for the new menu i've put craig in charge of the recipe i hope that [Music] so as it cooks the whole thing is not becoming dry yeah okay very good and my spies told me last week that we didn't even wash this lettuce for season salad i don't want hands in there yet and a dish they could become famous for a classic caesar salad that's one for a year look at the contour of the plates going around so put the top part of the salad around the outside of the plate in the center parmesan crispy bacon and then nice crispy croutons around the outside there you go the new glass house caesar salad pass fingers off look here wipe it a brand new menu and a fresh start if all goes well tonight we'll see the glass house reborn 70 local people have been invited to try the new food everything everywhere has got to be just right and i mean right i mean perfect don't take this the wrong way yeah and i mean don't take this wrong way yeah last night you had bad breath okay yeah and when we're standing there talking to customers and you're trying to sell them something yeah it doesn't smell good even richard seems to realize the importance of tonight's launch it's [ __ ] going to work yeah yeah let's scream it let's [ __ ] shout chef when i call a check out yeah wait for the end of the check yes chef yes looking at reducing the menu richard and having um slashed the prices this is not an expensive dish to put together is it not no not at all i've designed the menu especially for richard everything's cooked in advance so there's no chance of a mistake and the haddock cost absolutely nothing this morning was it 70 pence a pound yeah yeah and it smells lovely sex on a spoon um who we got in uh that we know tonight i've got a table and of all the people locally that have been bees been breakfast there's quite a few in the media you've got the one of the head guys from tourism they want to contact you so make yourself available i'm going to recharge my mobile which i uh turned off many months ago hallelujah neil's behaving like a proprietor with balls proud of his restaurant yeah i'm fine he's even booked the guests in shifts so there's less pressure on the kitchen progress at last we've just got everybody in by the eight o'clock so we've got 25 minutes this is and in two minutes time our hour silence starts claire yes if the kitchen's quiet everyone can concentrate then it should be impossible to confuse orders [Music] oh no come on randall randall come here we're supposed to work together on this aren't you rich is calling out orders and you're tipping cutlery upside down can at least wait to be finished first no so once he's finished talking to his brigade yes we can give him an answer oh this slam's definitely better off the bone i got parsnips it's really good very very smooth so hopefully touch wood less tonight that'll be even better you still have three caesar salad and one pressed ham richard's back in charge of the kitchen there's only food to reheat and salad's the dress [Music] the dressing's missing that's all apart from that it looks lovely two pieces punched please ian's destroy but it is rich's job to check everything before it leaves the kitchen let's start moving on your toes now yes yeah good luck good luck come on let's not go down guys it's starting [Music] orders are piling up again chef we've not tonight please not tonight i'm not losing it oh for [ __ ] sake come on randall quicker five fish pies two three four five six six total two at the front fifteen no that's them don't really know what the hell's going on in there but you know let me just say for the last three or four minutes uh being in there it looks shocking where's check on claire 49 it's up in the top no don't go 49 yeah you got the number they really have managed to [ __ ] it up properly again and they don't have to cook anything except dress the salad and talk to each other they can't even do that so uh this is a [ __ ] embarrassment wait one second listen take one caesar salad out please i'm not taking any prisoners anymore i'm seriously not people don't pull away they're out of here because i'm not [ __ ] about i won table 12. um what's that there for ridge neil may say he won't take prisoners but surely he can see richard can't cut it but instead of plucking up the courage to sack his chef he moans about my caesar salad not good at all too big big compared to what are you serving yeah i know what we were serving but the sauce with that is absolutely beautiful the dressing but it's very rich total absolutely that is a proper caesar salad done what i haven't done is crushed the lettuce and the [ __ ] i saw last week with cooked jumping on the salad i'm not squashing it now let me finish squashing the salad up the side of the bowl and you're telling me that's too big that is fresh salad beautifully washed and i haven't even put my hands in it to dress it i'll let it dress itself in the bowl so what you're telling me is absolute bollocks and i'm ready for a [ __ ] argument right now you're talking about your own argument if you want an argument you're talking about your arms can we go outside i'll go anywhere you're talking now you're in the middle of the restaurant you're talking about your ass there's nobody talking to me oh ready amazing he's got big enough bollocks to stand up to me but he can't tell his own chef who's paid 25 grand a year at his time he took his p-45 we survived the evening but only just i shouldn't care but i do like these guys and i want the place to be a success time here i am so distraught with richard tonight he couldn't organize it couldn't control it and you know what he had nothing to bloody cook it's my last day at the glass house it's red tree time yeah how far is it from here about two minutes yeah the most important thing now is to tell the real workers they've done a great job i didn't think i was actually capable of doing the sweeps until you actually came but now i think that i'm just starting to get the hang of it and we will keep the standards up because you've really done done a lot for the kitchen and you've done a lot for me personally as well you've done it for yourself all i've done is drawn it out got it in here yeah yeah that's it that's you've done it so i felt like today when i had my little time myself i just couldn't couldn't help but just stand there and just go bloody hell this is me you haven't had any sleep you know it was last night my god why aren't you sleeping here just adrenaline just the rush of the job the russian job oh yeah so fired up he hasn't slept god maybe we are related after all what would woodward woodwork through you have a natural touch with food you know that you walk around the kitchen like a ballerina and just the way you position yourself your agile on your and i still can't believe you've been cooking for three months all right dodge yourself just get it okay yeah a little bit i'm really going to miss claire because your strength over the last seven days has been inspirational i think i'm gonna sell my shop and i'm going to get it back into the kitchen as soon as possible i think that's a good idea boredom thinks i'm a really good chef oh my god [Music] neil had a word well you guys have a word every night after service what did he say last night he gave me the options three options and took the third one what were the options well i want one to leave two to take a pay cut and a drop down the ladder and three to stay work my ass off develop the guys carry on with what we've been doing over the last few days and and go for it are you confident that you can become the new glass house chef yeah truthfully how long will you give him fully salsa a month a month yeah just promise me one thing yeah you make the [ __ ] decision and you stick to it i want more than anything in my heart for richard to prove me wrong and i hope he does to convince neil of his worth rich has come up with a brand new signature dish this is risotto cheese pomegranate so we've got a crunchy pomegranate seeds yeah mixed in risotto yeah sounds [ __ ] revolting oh [ __ ] me never let your mistakes leave your kitchen randall i want you to hang that up with a bit of pride and passion and i want that to replace that disgusting dingy horrible yellow smelly clock downstairs come on hey how's that shirt fantastic a year ago i spent a week at the glass house restaurant trying to rescue it from disaster signs everywhere sign there sign there sign there last time i came couldn't even see a sign two courses 12 pound 50. now i'm back but is it just the signs that have changed hello where is he hey had no problem finding the place did you know you're looking well you're looking very well i'm very happy fantastic yeah got myself a set of bollocks and uh how big huge absolutely tonight first thing i noticed outside was just how attractive the prices were considering the prices have been slashed um we had a lot more people through the doors but you know and for the first time in four bloody years i'm actually enjoying going around the tables chatting to people you sound like an owner yeah a proud owner someone's on the ball knows these customers and enjoys his job he's the bollocks i'm telling her world of difference it's a big difference the last time we met things were really grim when i came here and by grim i mean catastrophic law but that was um stuck at the back of my flow but the whole place was a shambles and you're tipping cutlery upside down you're talking about your arms i'll go anywhere you're talking now head chef richard was desperate to gain respect from his team remember my boys my girls mine but his future as the leader of the glass house kitchen was in serious doubt how long will you give him fully salsa a mum i certainly didn't think richard had it in him to tempt the customers back i'll die trying and the big question who's the chef got richard still down there richard you mate richard collins hey chef yesterday sue captain yeah yeah [Music] right be nice chef you're right yeah very well thank you so yeah you look different uh do i just wait you've got burns on your arms you've got short sleeve jackets you're catering [ __ ] everywhere that means you're grafting changing this yeah but no it's uh it's been some graph this august all right bookshop goal bookshop gone yeah all gone nice to see second chef claire is still in the kitchen but fellow scott randall and trainee chef craig have moved on that's beautiful seminar yeah it's fantastic junior cheffian however is now running his own section a wise move on richard's part and you look like a chef that's been in the kitchen for 10 years now running around huh whole kitchen smells nice mmm food so neil seems pretty confident in richard me i'm gonna keep an open mind on this one i'll soon find out how good he is when the food starts going out and i'm gonna put him under pressure when i first got here a busy satellite tonight would cause complete meltdown in the kitchen time to see if things really have changed and tonight they're all nervous because gordon's down there i did give rich a lot of grief last time so tonight i'm gonna give him a chance to get his own back and for the next three hours i'm gonna be your commie my personal your personal comment you tell me what section you want me to run tell me where you want to go um you're the chef you decide his biggest problem was communication if you can order a hard house like me around he's definitely got it licked give me a time in on philip peak well done medium well chef special but it's not long before the [ __ ] hits the fan [ __ ] typical i can't serve this uh risotto for 10 minutes it's [ __ ] right start from scratch would that have gone out if i wasn't here no truth you can't send [ __ ] out like that because if you send [ __ ] out it takes a restaurant now and i don't want to do that anymore right blake risotto 18. rock and roll richard seems to be exercising some quality control at last no one's had a bad risotto tonight we knew we'd made a mistake but nobody else did okay the the risotto communication has definitely definitely improved there's only one member of his team he's not talking to i'm [ __ ] bored richard you don't like me as your comedy chef do you what else can i do what else can you do go downstairs get me some baby carrots i need some water need some more do it or i will do by the end of the evening yes sure top shelf carrots 17 years experience in a kitchen and he's got me peeling carrots i still don't really like the way this guy cooks but the food and service has definitely got better nice gone up a notch like think so i think so you can see a difference you yeah no i feel different as well and the people that count seem happy i've had the lamb that was really nice didn't really need to use the knife on that just fell apart three of us had the fillet of beef that was beautiful oh i had the girl's juice start with delicious as usual customer numbers are up by a whopping 30 and in spite of a significant reduction in prices meals takens have increased by 20 percent on order one goes cheese follow one shot got to hand it to richard he succeeded in building a strong brigade but next week it's all change claire and ian richard's two key players are leaving the glass house to broaden their experience in london to work in my restaurants i think an apology may be in order i didn't mean to feature starfish did you know that hey ah gordon i'm more than happy for you to have today as a head chef you'll be happy to see them progress too right guess what when they walk into the kitchen guess what's going to say you're mine you're all [ __ ] laughing that's the ricky's moments as good a talent spot as richard is so far ian and claire's only replacement is gareth who until six weeks ago was a bouncer at least we'll be able to deal with any aggro in the kitchen no limes check on one caesar so can richard muster the balls to inspire a brand new brigade who will take the glasshouse from strength to strength i still have my doubts i [ __ ] ask you tonight at six o'clock to tell me what to do as a commie and for the first time hold on hold on whether you told me to sweep the [ __ ] floor or roast a fillet of beef or whatever you wanted you came back to me and told me to peel [ __ ] carrots and that pissed me off because i wanted to see you standing [ __ ] strong within your own brigade telling me what to do and you didn't do it so next time you get the opportunity you [ __ ] take it i miss my opportunity because i'm not [ __ ] coming back is that a promise i promise future plans future plans ah do you know just to carry on and improve and improve just not not to sit not just to stand still because that you know you stand still you get complacent and then you get a little bit fed up you know um apathy sets in and that's what happened last time so it's not gonna be long before you start driving a porsche i will wait and see you know i think i'll keep me astron everyone goes on about it now so i'm stuck with an astro van for life well done cheers thank you well done and i'm really happy good well done thank you very much the initial reaction where the program went out was i hated a lot of you why did i swear more than gordon you

Channel: Kitchen Nightmares

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Keywords: Gordon Ramsay kitchen nightmares, Gordon Ramsay best insults, kitchen nightmares full episodes, kitchen nightmares online, kitchen nightmares watch online, kitchen nightmares HD, kitchen nightmares best moments, Gordon Ramsay, Kitchen Nightmares

Id: unoOQ9A4JHQ

Length: 48min 22sec (2902 seconds)

Published: Fri Jul 31 2020