Gordon Ramsay Teaches Owners How To Carve A Roast Chicken | Kitchen Nightmares FULL EPISODE

[Music] Asia in the Home Counties full of stockbrokers ladies who lunch and golfers 35,000 rounds of golf or played every year on Asia's more plays golf course that should be more than up to keep the attached restaurant thought but none of the golfers ever go nor does anyone else I've never seen such a sorry-looking dining room I have just a week to turn the place around and that's a tall order Jesus the biker monstrosity um first impressions year and I turn it into an open prison for young offenders because it looks [ __ ] ghastly I think this could be my toughest job yet [Applause] I've come to try out the food or purple everywhere for the place is deserted looks like I'm dining alone not a good sign god knows what they go to serve me deep-fried camembert have I gone back in time they'll order we're about to receive may I not be poisoned for the fourth time in four months our men Jesus fare among their fermented fish fingers that's disgusting thank God have got some wine to wash it down it absolutely stinks it's caught where is everybody still at least I can be sure no one's watching me next up huge duck are there arms I have gone back in time it's the culinary equivalent of flared trousers all right it's that tastes like you grew up in the 1970s there's not exactly [ __ ] tender there's a popular dish duck along yeah have a little taste it's quite tough no no surely always below it's still in there horrible food no wonder this place is in trouble clueless completely clueless but on the verge of being embarrassing so what do you think about you mean tonight well over they all say I'm lost for words liova well at least that wasn't poisoned I've come back to me the owners of this 1970s nightmare trying to do nice place Richard Hudson and Nick white house of sunk all their money into this place it's been a disaster it's like an old country house hotel is things go this empty room will be costing them nearly a hundred pounds an hour for staff and overheads potentially this is fantastic there's got character it used to be a successful Bernie in in the days when states were posh I used to do 200-250 covers a day here valet parking for the last time it took his real money was gonna be the only restaurant no hostages yeah partly ashamed to be still serving the same food from the burning in days I spent 15 years in the license trades Richard sacrificed everything to buy this place if I can't help him his family can be homeless I should have done this in my 20s when I didn't have children and didn't have a huge mortgage in it and everything else we both sat there and thought shall we do it shall we do it and a few dark nights when we thought maybe it's a bit risky and there's a lot of risk involved for his both [ __ ] put everything he's got into the business as well running a restaurant is completely different from selling drinks no wonder the kitchen is such a nice I hope Smith herve was a French head chef when they took over but no one liked his cooking including me we gave people some shocking experience nothing except to say well we're talking about the extremes of life it can be quite emotional about food and you've ruined my life and that type of thing I know how they feel that's me the rest of the kitchen team Mark Robinson calls himself the Executive Chef whatever that means so you're head chef somewhere else as we came here I trained as a chef and then became very disillusioned and went off the gun I'd seen business degree gave up cooking for a business degree it doesn't sound very passionate about food to me he was brought in to sort things out but all he's done is spent thousands of pounds on microwaves and fryers and piss away off a French man he doesn't like you there are two people in the dining room let's see if their lunch is as bad as my dinner almost everything seems to be deep-fried and the oil smells like it hasn't been changed for months the first thing the smell is like a tainted for the rights of my fried smell it was a little bit like hospital food yes chef why do they want Jovi felicitous salad this was like how many you played his round only one one new potato yeah [ __ ] out for nine pound 50 any olives huh nothing's ready here Oh beans cooked no eggs let's go wrong are we just in this [ __ ] because we've got a few customers for lunch this kitchen is a nightmare Matt was brought in to update the food but I can't see what he's done how can he get away with a menu like this and how would you how would you describe the style food and the other cart stuff that we do it's very it's very much here's a statement three sources you can have with it it's not a great it's not a massive detraction for what they were serving before here and three sources are what brandy and mushrooms Stilton and bacon Jesus those three sources sound a little bit burning ish well they are I mean this is the thing it's a bit it's a bit in 1976 you could say that again no nukes or straight out the microwave Stilton the most recent insult to cookie Oh in the back damn no one do we need somebody [ __ ] microwaves oh they thank [ __ ] I'm not hungry parsley I come on move it aside we have passed Gilmore get it on there you go good old Bernie I know you love you parsley I'm so [ __ ] they need a [ __ ] arauco they're ours because they continue the way they are doing now it's gonna go down like a sack of [ __ ] and quite frankly I don't think they actually care about customers and every dining room needs to care about customers otherwise they don't come [ __ ] back it's my second day in Asia where I'm trying to help them more place restaurant and Golf Club the food's stuck in the 70s as usual there are no customers today I was good for lunch nothing and tonight so no we did have someone come in to look at the restaurant it's either here or tGI's I'd rather go to TJ eyes Marat Burson the Executive Chef should be tearing his hair out he's taking the day off chickens but you look different out your whites you look like a monk on leave [Laughter] Thanks I meant to play golf later heads around don't play golf you're supposed to be running and it's arresting to get it off the ground to get it moving towards something semi decent at least he knows there's something wrong because he's hired a new head chef now they're obviously talked about too many girls ones are joke Frenchmen the other stuck in the 70s I hope and each hour in the 20 guns blazing look what's going on Andy [Music] [Music] is a microwave frozen places he's gonna desire you're being a little [ __ ] again how could we have a Frenchman here we're buying French dressing I mean press so far down I say seems keen to make changes on this and they put it on the menu is Brussels pate Brussels with chicken it's just plastic crap yeah now they're definitely burning it frozen Yorkshire pudding oh and he could be the chef of you do them and that means I can get out of the kitchen and work with the owners it looks like they're deceased Bridget look why spend ten thousand pound plate under building a horrible colour nothing on improving the food the reason for doing it was to show people that the place had changed under that it was very different we lighted up with purple lighting it looks fantastic very videos probably alienated some of our old core business most important thing is to focus on the food and get the food up to where it should be what we should be offering local how we should be selling the food and bringing in a bit of a bit of a bargain I'm taking Richard down the high street to find out where his ex customers are eating can't believe how close together will suffice three features made up of wealthy city types ladies at lunch and surprisingly thousands of Americans are work for a big conglomerate in the area drinking champagne yes they've been silenced 15 at Jenny 15 20 quid but these churning all the time you know there's a good example Richard's a businessman and I want him to see how much money these places are taken there are 23 restaurants on the high street so competition is fierce I think these trips are all desires to the potential is own restaurant give me an idea for the new the plan is to give the ration a new direction and get people talking about more place the deep-fried [ __ ] has to go and the parsley round the plates and the chopped tomato and that that's [ __ ] seventies crap at its best no desire to spend the rest of my working day smelling of fat there's you know thousands of Americans that live locally that isn't the most amazing market to tap into there's no reason why you can't have not an American themed restaurant but an American influence but get the place famous for two or three dishes when someone's driving past it oh Christ look there's no place you know they've got the best burger in Asia yeah because it's a Tong point where there's the best burger is it's the best chowder it doesn't matter but as usual mark has a problem my concern is how that would go down with any of the older clientele would have got a comment is that king of the business afloat no no no disrespect the unguarded directions before where everyone be nervous about the existing old farty boring bastards that sit there and take a two-week holiday between courses and dribble throughout the viagra coming with a coffee we're looking for new vibrant young exciting customers that are going to be loyal to this place for the next 10 years can we [ __ ] off in the kitchen now stay focused one direction american-style cafe upbeat friendly service bloody good food and stick to it and if mark bangs on again about the justification to why I should accept that he cooks ninety-nine percent of his food in a [ __ ] big fat fryer until why do I spend what twelve nine thousand pound on six [ __ ] microwaves I'll put one up he's our sideways [Music] whatever do cover burgers at full average they lick my organic burger made with totally fresh ingredients in miles away from the fight [Music] and it's cheaper to make them bought in silicon implants tomato chutney it's a nice raw cherry tomato chutney results put a little bit of parmesan on taste it the celebration burger lovely so far Nick and rich enough sure little interesting food they're serving [Music] what's the verdict [Music] that's fantastic absolutely brilliant tonight it's just us a talking point - that's it more place than the burgers are awesome you gotta go there and have fresh because burgers are traditionally so badly done what an opportunity to really excel I can almost see them counting the money they can make with my American themed burgers and corned beef hash pecan pie Peach Melba smoked haddock chowder the most important thing about this particular soup this is it yeah we've done up in the morning clam chowder made up we're using potatoes the clam juice thicken it we've done a little step further and poached and quails eggs and pour the chana over the haddock over the clams right next to my son running inside something but you take this very big the food is really coming together this is a corned beef finish with hollandaise finish before monie mustard [Music] finally we're getting somewhere now we need to some customers 35,000 golfers use this place m3p through there so the idea now let's go down there stalk them a little bit on the green and I used to come down on a Sunday and we booked a breakfast yeah TV booked and it just took so long to get breakfast well we're to teal for not to leave the breakfast I've been in there since the computer can't keep an empty restaurant going forever we have to fill the dying room and make customers come back this is a beautiful mini hamburger with a nice fresh tomato chutney on top there charcoal-grilled would you be so kind to have a quick taste and just get inside yeah this is war juice White's gonna go mad now nobody stood all down your job back I wonder how many of these golfers are a customer toaster Bryan dinner just trying to get people into the restaurant I like your food there's a theme to your menu chowder great burgers corned beef hash beautiful rose Knickerbocker glorious would you come back to the Russian [Music] three days of the year investments however back off for New Year's Eve Valentine's night and Mother's Day [Music] that's a good point it's Mother's Day this Sunday and it could be from the table from others hopefully we've enticed some disgruntled customers back and made some new converts my next task to sort out the waiters it's Friday night and time is running out for practicing on customer big band is night off and so Mart's running the kitchen it's not square so why is he in the darkness I just want them straight tonight I want to save the well then came one corned beef hash let's pass on the space next time okay which is a soup it's with come on Peter is what other fishes the customers know more than God they've ordered the camembert just okay you're Jack look so shall I just if I'm not sure he wouldn't cook at the same time never mind selling your menu now things are going wrong in the kitchen as well mark can't even make the deep-fried camembert as first I thought it was his speciality every son's arrived cheese now the chef's go into the dining room that's pretty much one member of staff for every two customers and they need my help to serve them how they ever going to manage with more than nine customers everything we have touched so far seeming [ __ ] over comes undercooked unripened defied camembert I'm really worried this dining room will be full on Sunday there could be as many as a hundred and fifty customers we don't stand a chance if you continue to go like it is now they'll be more [ __ ] caliber inside the pop pants shop I mean really [ __ ] shopping dining room absolutely crucial we can't do without you and you can't do without us and we've got to establish that teamwork and we've got to come together as a team and think together as a team and then never forget the most important person is the customer so it's a very straightforward exercise Nick and I are gonna arrive in the dining room for the first time we've got a table booked for 1:30 for lunch today ready sit me down present the menu and sell me this restaurant Peter's been here for 15 years so he should know what he's doing well he gives me the waitress for five years his child has no training a bit bitter okay the lamb perhaps I've been here a week he knows nothing really nothing where's the problem thank you um Oh super the day yes special from the pond on the ninth three days less than 48 hours to master the new menu and be able to sell it to the customers see me a seafood soup is guys got some whitefish there focus focus goggles this is gonna be harder than the kitchens I used to work as a waiter but I'm sure I can show them how it's done its motor chatter people pea soup dance reflects a Pope's monk kind of finished with a wonderful post growling so let's be charter Beach other definitely got clam chowder the chowder if Charlie's a very nice very nice letter nice short descriptive idea with a special clam chowder very strong tasting I'm telling [ __ ] great nothing sharp tasting but a special twist West Wales egging it's a quail's dating it much brother Quayle said in it really did be my pubes are going great garnished with the Oaks of haddock flake and so garnish it cook now this whole thing is theater and this freshman has to become a showcase and each and every customer is going to eat in here on Sunday gearing up for a bloody busy day has to remember you yes I remember you and we serve good food boy are they gonna come back one last chance for Zach this one I can feel in my bones I can see how relaxed you are you're looking good you're cool you're dude give it to me Charlie's a very nice dish it has a nice creamy fishy garnished with flakes and a nice smoked haddock [Music] it would be funny speech I've got 20 I'm more than halfway through my time on what place the food's better the waiters have improves but there are three days of the year when every ration should be full even purple ones New Year's Eve Valentine's Day a Mother's Day and Sunday is Mother's Day Richard Nick I'll be taking bookings trying to call back some money I should be pleased but from terrified I thought we'd struggle with a hundred and fifty but 181 it's making me feel worse good ambitious but just you know what we're trying to do and turn this place around the division yeah yeah and getting customers in here but and what worries me is that you know they still not turned on I'm as worried as Andy but I have an idea roasted chicken just like your mother used to make but with a twist Carver the table to take pressure off the kitchen before you change the book you've got a chicken before many many many easy chicken each JC you thought you were coming down here for a round of golf no you're not I want you to do a chicken perfectly yeah I brought in JC one of my best mates of DS he knows everything there is to know about service and about carving into one of sessile classic we do first cut off the legs then separate the drumstick from the thigh next cut along the breastbone keep the knife post the characters and take off the rest I will I will just see mr. Messer so today the skin is accustomed it and do it what you want [Music] turn the chicken over I'll remove the succulent poisoning believe everyone to practice first of you which is the legs off first and then you go to the bread the chicken has to be carved in three minutes the rest of food would have gone cold [Music] beautifully cut the dough off you've got the fire there tomorrow I have to carve them from the customers and I'll have to look better on this [Music] tactic the chickens are coming on and it'll be so nice to have chickens carve at the table and the waiters to take some pressure off her [ __ ] shoulders and Sunday with Gratton dough from walls in the bowl yeah fresh Peas it was just coming to see so that's the major selling points instead of being positive about Mother's Day mars worrying about old customers are expecting the 1970s menu he's already sent out the people are booked have seen this yeah as long as they know they're gonna get the beef lamb display graces they may have seen the menu with every [ __ ] tasted it yeah absolutely big [ __ ] relief for me straight away I've lady one bar to be right behind the changes they respected how many we got booked we're gonna be in the [ __ ] beat again and if you're looking in theis 25 percent of these customers on Sunday to return you know that you've got them the simple truth is that Nick and Richard have gone greedy and overbooked they have to learn to care for their customers do you think you're both now capable of running a restaurant as you've said before as we've not made any bones about we're not food experts but not restaurant operators our backgrounds drink so we've undoubtedly got lots and lots to learn and I think we need to be in here you said in the short to medium term we need to keep the food in that capability if you are gonna go in division and take it from strength to strength you have to get further I do every day this is the part of me that things Christ you nasty bastard and now that you guys have physically hands-on I mean really hands-on it'd be so good to keep control of it hold time to those [ __ ] reigns if Richard a Nick are serious about getting stuck in we could still get through Mother's Day I've gotta take them at their word and give them some real work to do I really wish I could be painted or tomorrow but at least I can do something about the inside confused whether permit the customers are in danger I'm getting lost on the way to the dining room and then we can hear such a lovely area here and what does thinking sectioned off and it just gives a nice smooth clear flow through if you don't catch them they often feel familiar around here it's like it's almost a place orientated yeah come through this door walk in first see you soon horrible plastic so the area outside the restroom just as important as inside I see more intriguing excellent weather always just down here on the right is that natural everything is ready from just one last test so you've Richard can carve the chicken in less than three minutes [Music] [Music] he's done it which is ready to face his customers to ms-20 well done God you say that we've got 50 roast chickens for tomorrow to sell let me think that's 100 [Music] bali guys the big day has arrived and if you're going to give the diners and mother's day to remember as well as roast chicken and he's cooking a ribeye beef with all the trimmings and oh they he's in charge of the option puddings you cannot make Yorkshire pudding like this not exactly how your mother made them they like bullets maybe have to cook them longer as well and to start off with just to get them rising warning are your 15 chickens be nice you could do 10 of them what me personally yeah thanks I'm gonna start to think about chicken [Music] biggis trust if my yorkshire puddings rise the kitchen will be almost ready just one last pep talk for the waiters I just want you to stop crashing around move around the dining room like a ballerina and see that wonderful floor out there you just treat that like it's Swan Lake in and out all the tables will really take off okay [Music] [Music] [Music] please look that's what I've explained that's it y'all should put in that's a pile of [ __ ] yes right where's that fresh little [ __ ] come here all right and the story okay 50 minutes again first I was aware of your total colleague from the kitchen yeah I think and starters smoked haddock chowder there's a creamy fish soup garnished with oak smoked haddock main courses roast chicken half they say less than C you guys push which again traditional rice beat donkey booty and obey Christ me think this time last week we read from to 280 for lunch though so I'm gonna be in the dining room right behind and give them a little bit of support because I think the kitchens pretty much set with a time students at least about a two cities and so we worked for six hours straight after Zak's performance with the chowder put him on bar juice Kim Nick Richard and Peter will be working with law and ease in charge of the kitchen [Music] or is the chicken forward for the executive-chef well yeah is in charge of crockery okay [Music] will do NIC the world of good to me some customers the photos are selling well but put enough chickens just two or three of you want the chicken for the table actually sell one chicken the rest of the diamond we'll start to see it's a little bit exciting it'll be a magic happening around the table so the little star Old English then within an hour we'll run out which is now it's a nice birds coming out of room sounds really happy [Music] [Applause] [Music] this man which should be on the table [Music] a bit of age [Music] it's great to see the dinosaur I feel the buzz we're on the second sitting the other bookies causing a problem there are just too many people there's a total of 19 under 7 of 15 and a 14 pretty much at the same time it's not very good when you've got at once because the kitchen make them feel really charming the customers just won't work they want to eat remember unhappy customers destroy deputations 50 people at one time yeah [Music] the food was very good the rest of it structure the organization they were sitting down talking to their mates in the conservatory there and there any left two people serving everybody else in here let's hope rich in an egg learn their lesson the dining room is empty now but has been full for the first time in a long time and the vast majority of customers went away happy one chicken left oh ho well done thank you yes happy yeah it's good yeah will you use my recipe for Yorkshire puddings French the day before the mark right yeah yeah you know you said earlier - no I just exactly before you and the waiters did a great job I'm really impressed with the way everyone pulled together that was fantastic and you really went crazy they like pow [ __ ] wow this is full they seize Heatley missus buzzing hey I'm running it I'm happy as Larry you since we started we've never added daylight we've had today and you know what the quarters are 12 lunchtime either that you got to do because I didn't think any you were good enough to do one complaint was the fact that the food was taking too long and the rest of the complains were just customers arriving again still not happy with her bloody color purple monstrosity let's hope do some more place back on the map when I first arrived at more place I found a restaurant in crisis to marry cific but it felt more like a rest home deep fried microwave or after a packet that's [ __ ] 70s crap at its best too many cooks are not one of them any good and I meant possibly the worst waiter the world by the end of the week things that started to improve now practice II was changed it's still purple apart from the whole that cloud that my biggest product was with the executive chef you know wearing a chef's jacket but staying out of the queue home and II miss you already yeah right it's the first day of Angie's new menu what a guys how are you still happy as ever let me need this she's got girl time chicken marinating stars I've taken some of your ideas and added some of my own ideas as well they've got the haddock chowder ward-off said they'll be done a Mother's Day burger how's that going there's cam favor favor oh yeah that's it that's it yeah don't you start forgetting you say potatoes and stuff you want to do never see how somebody changes Peters still good to see you being the ultimate pain in the ass these look nice apple tart it's a guava taste one customer I hope you can taste the difference in the fresh food isn't that better than that frozen shipping or so month ago this place just not only looks different it smells different you think the front still purple other staff causing any problems nobody seems to be working out right it's been negative once you show him how to do something and see you get him on your way thing then he can see the improvements of your bullet mark oh yeah today oh good how's that doing smoke had a channel okay do it to me sell it to me garnished with the flakes of Oaks haddock and a nice quality in the middle my god we can do it let's hope others and change the menu too soon thanks Zack okay menu a new start and is exactly on this place enhance more place burger we have seared salmon and it's on a champ mash he cooked for 181 guests on Mother's Day and everyone went away happy apart from a table of 19 I hope rigid and neck I've learned from that so twos threes four sixes there's no 19's or anything like that it's all nice good easiest of 27 whether there's 20k 200 for service or dr. Minister food let's keep it nice was right it's one last thing it really breaks my heart when I've put sauce and everything on the plate and the waiters come along and they throw the plates up their arms the sauces not a [ __ ] burning in know - chicken Maryland's one french fries one [ __ ] who you got a new head chef who started about four weeks ago hopefully your stay is better seen the engagement customer so more bets any would you recommend I have a dinner a quality laughs I like this sign of the salmon as well special yeah we sold [Music] enjoy their jobs getting excited about the new food service nice tonight yeah really nice buzz presentation looks nice it's simple unfussy I've never been a big fan of five leagues but that's a garnish are you both happy so far with this sort of American wrestler but a theme beside to the food happy yes yeah a mother to see farmer homes all season I think the biggest thing for me has been we've actually got someone in the kitchen that cares as much as we do about the isness the stuff said on Sunday it was probably the first time they'd ever taken food out that they knew wasn't coming back real assets we never ever pretending to be the restauranteurs we're not used to guys I've got a potentially go all the way providing you remove yourself from the best mates and iron with the staff I start taking the screws and open you guys are smart pin smart then I get [ __ ] up walking with a [ __ ] scruffy t-shirt on and a pair of jeans look at now that table just really was a circumstance I look [ __ ] off have it go get a shirt on because you do look like a sack of [ __ ] this is about discipline Richard and it's very hard to implement this and when you're so close to these guys the restaurant will every night how the chicken turns and ready on HSN hundred guests goes through a day six days a week turning eighteen twenty grand a week alone I swear to god you guys I've got a [ __ ] goldmine on your hands can I just show you one more thing we'll show you a [ __ ] golf would you put some film on the pond so when it splashes in their own area it's great to see the tank easy and get the money at last if Nick and Richard can attract new customers or they get on of course then more place can be a big success you

Channel: Kitchen Nightmares

Views: 1,937,386

Rating: 4.91008 out of 5

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Id: ZLMWqM3Uq-M

Length: 47min 28sec (2848 seconds)

Published: Fri Mar 06 2020