Gordon Revisits The Chef Who Gave Him A Rancid Scallop | Kitchen Nightmares

[Music] when i first visited bonaparte's the restaurant was in dire straits new owner sue ray had sunk everything into it it's frustrating the hell out of it because it's going nowhere the customers were nowhere to be seen how many is booked non-garden nothing at all no chances of walking perhaps kitchen was down to two staff and the money had nearly run out i went in to identify the problems to find out if the market was there how would you pay [Music] impact on bonaparte's honeymoon's over got to start making profit now next to its posh neighbors ilkley and skipton sits silson a little working-class town yet to make his mark on the cunnery map of britain lots of fish bars cafes quite a quaint little place a little small yorkshire town bonaparte's wine bar and restaurant on the high street was taken over by its current owner just over two years ago in her time surrey has sold everything from donkey rides to cavity wall insulation [Music] but the wrestling business is totally new to her and so far the locals aren't biting good afternoon good afternoon sue it is yes come on please meet you so how's it going quieter today how many do you having for lunch about two two ready that's it and last night last night i think we did 22 again that's all two customers the whole because i missed a whole night yeah unfortunately let's just die to death the stark truth is that two-thirds of russians don't survive past their first birthday and as things stand sue's in danger of adding to those statistics as a last resort she's placed all her trust in a 21 year old head chef together they believe that fine dining will guarantee bonaparte's a brighter future it's like being an artist you know i mean you just start from from nothing and create something so i think that's why i love being a chef from a humble start five years ago washing dishes tim has had a meteoric rise obviously i would like a couple of restaurants maybe three being leeds in london new york you know wherever just big cities you know so that's my main ambition and obviously to make a lot of money tim's ultimate dream is to become a tv chef you put parmesan through this stuff but for now he's embracing his first opportunity to run his own kitchen and how did you find tim uh he found me um he knew i'd been struggling with chefs and uh lack of them and he's very ambitious he must be [ __ ] good if he's a headshot 21 though either that or he's a [ __ ] good bullshitter it's a pleasure to meet you sir likewise and just pleasure lee lee so you're the head chef yeah and you're the well you're obviously gonna be the second chef he's looking two of you busy lunch no no absolutely not no one i didn't think so were you standing there twiddling your thumbs no sue's food takings are a dismal 200 pound a week she should be clearing at least 10 times that but she's not even covering tim's wages let alone food costs and overheads chefs can't get excited unless there's customers to cook for i'll never know how good they are unless there's any customers in the [ __ ] restaurant uh tim hammy's booked non-garden nothing at all no chances of walk-ins perhaps slim i want to see you on a little bit of pressure tonight right it's five to six i want you to get out on the street go knock on a few doors and invite some locals to dinner get your coats on and [ __ ] off for some customers if the customers won't come in off their own free will these two young chefs are going to have to go and drag them in excuse me we'd like to invite you for free fine dining requires the ultimate presentation surroundings and service you've just had one but most of all it requires faultless food you just need the people coming in now it's like a big cake you've got all the ingredients and you can mix it you're just gonna find like consistency to make it rise okay i'll see you there the reputation of this place can't be that great even with free food from the fine dining menu on offer they've only managed to pull in 11 guests for any head chef this would be a walk in the park first order two pigeon main course one venice one bro where do the tickets go um well i'll just put them there because we never really get enough to worry about it oh [ __ ] me that's nice who's doing one who's doing the fish i'll do the fish what would you like to do tonight uh i'll do venison what i'm trying to say is how the [ __ ] do you organize your kitchen take care of the hot starters i'll do the cold start did you do the fish i'll do the meat we jump on the puddings stand here and i'll do this one right just when when i'm not doing anything then i'll just jump on and help you know how to organize within reason within reason okay here we go where did you put red bard lee with the first orders in now i can really see what's going on in the kitchen what was that i just trashed a load of balls i'm never mind fine dining they can't even get the bread right it's [ __ ] frozen get it back in the oven are the pigeons ready yes we're about to put them in the bin because the bread's frozen pigeons are cooked and the [ __ ] bread's not even out there and if you toss that [ __ ] cabbage once more i'm gonna ram up your ass okay even when the kitchen's busy you should be looking to get the starters out within 10 minutes of receiving the order thank you very much these poor souls have waited half an hour for the pigeon breast with mushroom ravioli and that's not the only problem tim you made it over here yes it's burnt can you not taste that man smell it then you honestly can't taste that burn but no you point it out yeah get that [ __ ] in the bin this is really worrying a head chef who can't even taste his own foods burnt he's not going to win any prizes for his control of the kitchen either and there's only two of them in here can you hear oh no they're buzzing in the background that's the veg of the microwave that should have gone with the main course four minutes ago come on tim get the [ __ ] things out desperate to keep her staff costs down sue has got her hands full running the bar upstairs and seems blissfully unaware of the farce that has taken place in the basement kitchen's a disaster a disaster beyond belief the blind leading the blind the left arm not knowing what the right arm is doing and you want 50 or 60 seats filled down there and they've got 11 customers in for dinner and up to eyeballs and [ __ ] i mean real [ __ ] i don't know all i know is i'm not making money so i don't know what they're at or where they're coming from but it's sue's business and she should be in charge look at the [ __ ] mess huh i would have seen such hard work for 11 guests doesn't make you feel good does it no not really i've got just one week to make a constructive impact on bona parts but by day two i'm clutching at straws to find any positives to build on sue lacks focus and has clearly lost control the kitchen such a tip is a health hazard and worst of all the head chef and his mate just aren't up to scratch i must be missing something um gentlemen tim sings a dish scallops scarves can't wait to see it nearly every successful restaurant has a dish that is renowned for i'm hoping that by cooking his tim will produce something truly memorable something truly worthy of a place on a fine dining menu that's your signature dish which is um scallops with uh deep fried powder and black pudding sauce certainly looks okay what do you think it's gotta be sick he's only going giving me a rancid scallop someone get him a drink [ __ ] how can you eat that if you knew they were off what didn't you say no i didn't i didn't know they were off they're [ __ ] minging do not taste that i do now yeah it took a while i know what it means i feel sick myself now it's um it's grim it's [ __ ] grim and it's out of order well i didn't realize you were [ __ ] off so i suppose it's my fault really in the two days i've spent at bonaparte's i've witnessed total incompetence in the kitchen a lack of direction from the management and last but not least they've tried to kill me with a rotten scallop and what the [ __ ] you playing at sorry well it's not about being [ __ ] sorry you shouldn't be in a [ __ ] kitchen if you don't know what's right and what's wrong in that sense and this is basic [ __ ] cooking you know that i need to check if there's any more surprises lurking in tim's kitchen let's look in here where are they from uh saturn saturday would you use them today no no what the [ __ ] they doing in the fridge it looks like rabbit [ __ ] that one that's just some lentils oh this one's stuck to the [ __ ] glass it looks like sheep's turd that's been infested with ants we've got [ __ ] fur on [ __ ] potatoes when's that from i can't tell you what we're doing with them from bin throw them in bin but you keep them in the fridge for two days before you throw them in a bin do you see i'm trying to get at you yeah does it make [ __ ] sense yes or no no it's all this [ __ ] fridge is jam-packed with [ __ ] and we're standing here saying gonna put a bin i'll get them in the [ __ ] bin this whole kitchen is disgustingly filthy in allowing things to fester tim's putting sue's business at risk can we get that one cleaned out as well yeah yes just one bad thing can contaminate a whole fridge a health inspector would have a field day you know what i'm [ __ ] gobsmacked yeah i've got a good [ __ ] mind to get hold of [ __ ] sue and just tell her to [ __ ] close the place for me you know that because this is the [ __ ] pits you should be ashamed rock bottom i've never seen anything like this in my entire [ __ ] life you know that because this is a [ __ ] embarrassment to catering let alone [ __ ] ringed out fine dining let's move her not the best start it could have been were it to be honest [ __ ] like sorry i saw the pitch is becoming painfully clear tim's completely unqualified to do this job he's blagged his way in and sue's been naive enough to take him on all this ingredients in there and no customers to send it to and yet none of them have been communicating with each other you know that's got to go tomorrow can we turn that into a fish pie can we do something with it but no they're blindly and they're blind and every bloody ingredient in that fridge um is money your money sue seems to have no idea what's going on in her own kitchen the key to any successful restaurant is regular communication between the management and the head chef i really need to get these two talking everyone just had a word with me and said he's not very impressed we need to keep the place clean and everything tidy otherwise i can be sued in which case i'm out of business and you're out of a job i realized yeah i know and i've technically had to take it on board as well fair enough she had a little dig [ __ ] you know what i mean relations between tim and sue clearly aren't healthy lee yeah goggles gloves before we do any [ __ ] cooking in here now i want the place absolutely spotless goggles on please that's it show me you handsome bastard it's not just the kitchen as a fault here any clued up restauranteur knows it's damn stupid to attempt fine dining in a basement let alone one that's beneath a busy bar sue's panic is obvious when you see the weird mix of fine dining menus and handwritten boards advertising tv name cabarets bonaparte's image has clearly confused potential customers she was trying to think to do too many things to be all things to all people so she was trying to have you know live music and have an internet cafe i don't think she's going to attract the people that she wants to attract it's not as nice as the one that's something to cross the road the newly opened competition just 200 yards away has been fully built since it opened so the pandas are definitely out there it's time to find a clear identity for bonaparte and make a clean start valentine's night is just four days away it's one of the most important nights of the russian calendar if we're going to reinvent bonaparte's image we've got to do it now it's clearly not going to work as a fine dining experience does tim know how much pressure you're under financially i say flippantly you know i'll end up going bankrupt if you're not careful but doesn't realize how true that is yeah we have close eye in real terms in real terms um probably i've got probably three months maximum jesus you know i'm willing to take constructive criticism and it's not working is it otherwise we'd have more people in the basics are wrong i mean the basics are so so wrong and it's you know it's embarrassing it's going to go back to comfort rustic easy-going food it's gonna become more of a bistro because the place oozes that kind of style i know sue's convinced but if i'm to flush out tim's potentials to fine dining once and for all i need to provide him with evidence that he can't fail to take on board gentlemen tim right this is a sea of scallops with a baby black pudding with a nice hollandaise cayenne pepper sauce and a bit of deep fried parmesan it looks like potato but i'm not sure first time you had a scallop and this is a beef and all pie i love a bit of baked i'm a pastry man yeah beautiful the scallops and the black pudding and the ham how much did you pay for that well i wanted to pay a lot would you rather well i don't know anyway out there so 850 850. what another one what would you pay for the pie oh my eight pound about eight pounds 7.95 oh i'm not far off an 8.95 well done which one would you prefer well i like the pie personally well i like i like the meat and the left feel their meat thank you gentlemen thank you one nail you [ __ ] follow up tim needs to learn a few basic russian rules if you don't know your mind you'll never get bums on seats i would probably go with this one two [ __ ] nil next please oh you've got two seconds here's another one have you got two seconds russians without customers will go bust you don't like scallops excuse me put another way tim needs to start producing food the people of silson won't be able to resist that is gorgeous i'm delicious are you listening i am listening be true that's where we're going yeah fine dining who's going in for it it's not bad news you know that it's [ __ ] good news yeah and it's it's clearer the writing's on the wall she's come to the end of the title up there that's pretty obvious that yeah she's she's had enough huh yeah is that clear yeah it's clear yeah and you know you're [ __ ] cocky with her you know that yeah yeah and she pays your [ __ ] salary are you mad how much have you put in here yeah not a [ __ ] penny not a single penny we've taken from haven't you yep so now it's time to give back absolutely and not cooking for egos get rid of it back to basics you know that what i want you two to do just to confirm that you do know the basics both at the same time cook me a [ __ ] omelet show me something that i can eat and be happy with anomaly is probably one of the first things you learn to cook at catering college was the last time you cooked it i hadn't cooked one before i've known i've never cooked an omelet before oh don't be stupid look inside what is that telly um slightly overcooked slightly it tastes like [ __ ] rubber i'm both overcooked that was [ __ ] by any standard you're a head chef you're taking the pistol you know that you are taking the piss you know that yes garden gives you nothing back and the whole idea of telling him off is to sort of help train him and educate him but clearly not used to being told what to do right make me another omelette [ __ ] it let's go any chef worthy soul should be able to source good quality ingredients at a good price the locals already think bonaparte's is too expensive they want value for money for sue to start making any sort of profit tim needs to be clever about what he buys i have two rare banking summaries please and two cups of tea he needs to wake up to the real world he's clearly in need of some inspiration for his new bistro style menu thanks daddy thank you that's your one that one you've got a table of four in i want you okay dubai starter main course and pudding 20 quid 5 quid per head right i want to see how clever you are with that money all right [Music] i'm making french onions right we're making some french onion soup today so we're looking for some like sort of rustic like baguettes can i have a look at that clearly tim's never bought anything from a market before in his life discount for the trade any discount for the trade it's always worth before you know that so when you're on the telephone in the morning you're checking with your suppliers and you want to know how much the fish is you can always bargain with them i bet you don't seize money this way do you i will do now i'm [ __ ] right you will tim's menus are packed with expensive fish and meat cuts he needs to open his eyes to the tasty less expensive option on offer yeah what would you do with a brazen i don't know steak maybe barbecue it's quite nice on barbecue you know and when she gets them going raisin steak means [ __ ] braising so it's telling you what to do with it so what would you do with it where is it like a stew can't put it on the [ __ ] barbecue just look for some chicken breasts it's a nice blessing yes there you go look we've shown you nice check it out have a look how much is that how much is chicken per breast four of them please any uh discount for trade discount for trade how much was it that's my boy i do for me cheers can i have a bill please uh uh a receipt with the 80. with the ait you'd come again yeah absolutely the more they see you the more banter you have with them the more bargains you get with them and the cheaper it becomes yeah yeah oh definitely then the restaurant starts to make a bit of [ __ ] money yeah get the picture yeah i get it thanks for that how much do we spend just over 12 quid 12 quid fantastic for four portions brilliant okay french on your suit it costs 75 pence to make a portion okay how much does it go on the menu for you times by four and that should cover everything 295 for a bowl of soup and we've made money on that and one thing we're not gonna do with the ingredients we bought this morning is waste anything with the valentine's extravaganza just two days away i'm under no illusions as to what we're up against [ __ ] dick in the kitchen you know give you some [ __ ] energy [ __ ] 21 for god's sake you should be getting [ __ ] 12 hard-ons a day not what a [ __ ] mum let's go lee's got a bit of now we've got to hold tim's hand every step of the way are you sure you want to be a chef yes you are yeah in right into the center this is our one chance to see if tim can cope with his new bistro style food throw the knife out put it back in and bring it to the edge there yeah yeah gently gently ginger gently make love to it don't [ __ ] it outside leaves yeah what do you do with them you throw them away yeah we usually throw them away yeah but before we let them loose on the pain customers i've asked them to cook for four special people in the privacy of their own home what i haven't told him is for his own family he's like stir it into it hard no you leave it dangling on top so it gets perfect of course you let it [ __ ] stir inside we've got soup chicken lemon pie yeah let's go and surprise mum and dad shall we let's go around to their house and you cook their tea okay create a jew sauce for the chicken kiev um i don't i don't really i'm asking you yeah i i don't i don't think so good hello madge how are you surprised i hate to use tim's folks as guinea pigs but with the three-course meal already prepared all tim needs to do is reheat the soup and cook the kievs let's get cracking where's granddaddy he was always in the kitchen as a boy wanting to help bake because he loves talking about it doesn't he yes yeah but then he decided whilst he was at school that that's what he wanted to do and he got himself a job in the kitchen and it just went on from there told me that he was going to be a chef and he was going to the good food show to meet gary rhodes and off he went fantastic look what's happened burn it don't burn it here we go sorry you're waiting that's quite all right he's ready let's not forget tim is a head chef [Music] don't forget your croutons he's managed to [ __ ] man without his grands house ladies first this is some french onion soup minus the croutons what torched on the outside and pink in the middle as for the lemon meringue pie you would get a better reception if you threw it at them tim's family wouldn't dream of criticizing him but the paying customers on valentine's night won't be as forgiving we've got 44 books for saturday night and you [ __ ] it for four what chance have you got for 44 i'm now starting to [ __ ] myself it's my fourth day at bonaparte's tim's first attempt at cooking a simplified bistro meal may have impressed his granny but he and i both know the awful truth it was a spectacular flop you're paid as a head chef aren't you yeah do you think you should be a head chef not really thank [ __ ] for that don't start crying i'm not well you look you're about to [ __ ] bubble okay so you're delighted with that booking's for tomorrow night valentine's cabaret are piling in with the restaurant nearly booked to capacity i'm trying my hardest to stay positive that's fine i'm sure you'll enjoy it but with just a day to go it'll take more than high energy drinks for these two to pull it off when someone's been told off the first thing you do in a kitchen is come back at 100 mile now and this guy disintegrates every time you tell him something he just disappears into oblivion and loses all sense of concentration that little short span that he has why don't you swap the rolls around tomorrow why don't you become the sous chef and lee becomes the head chef for tomorrow night no answer whatever you want to do guys you're supposed to say bollocks no i'm the [ __ ] chef my name's tim graham he's me on the menu no yes or no yes maybe it's me i should try the softly softly approach we've got a big night saturday night it's full and it's the first time since you've both been here that the place is full okay and whilst i'm here you're not shafting me as well at the same time you know that yeah we're gonna work together over the next 15 20 minutes i want you both to think of something really simple menu wise three starters three main courses and three puddings one definitely soup yeah by passing some of the decision-making back to tim i'm hoping to build up his confidence and install some pride in his food it's hard to write a simple menu when you've had your head up your ass for so long doing trying to make fancy silly food that's the kind of stuff we're going for in it so what have they come up with main classes liver and onions mashed potato macaroni cheese fish and chips mushy peas lemon shot what language hot pot that sounds nice can you come up with the ideas together yeah well we'll just flick through some books and thought what what's simple and you know basically thought what did we used to have at school what did we like at school and i'm not forgetting where are we in yorkshire in devising this new menu i'm aiming to take most of the pressure off tim and lee during service 90 of the food can be prepared and perfected a day in advance let's go see if you can show me you can handle two pans at once as long as it's made well they can't fail to be a hit with the customers there should be 15 things going on there all the same time coordination understanding medium pink is it well done onions roasted in short bonaparte's new bistro menu is designed to be idiot-proof definitely identify them as vegetarians yeah let's go come on so far tim's attitude towards soon has been that of a stroppy teenager rather than a respectful and supportive employee i'm gonna go on um tomato soup rustic tomato soup yeah that's probably a first he's actually come to us i've had to run down and chase all the time then i need this and then oh yeah yeah yeah yeah it'll come late i need it now basically you just put them through some butter crush them up today seems a lot better don't know what he's been doing to him down there but he's certainly improving in the week i've been here i've hardly seen tim or lee sample or season anything they've made no wonder their tasteless food is failing to woo the customers everything we do in this kitchen has to be tasted i don't care if it's a [ __ ] bread roll a lemon meringue pie or a chicken kiev you have got to start tasting things from now on bland is off the menu and to teach these two a lesson they'll never forget i'm resorting to dirty tactics you know what a medium steak tastes like yes that taste like a sirloin t-bone steak or is it a rump steak a sirloin sirloin it tastes like salad [ __ ] you meal here we go now for the pork open up okay tell me whether it's medium or is that well done medium hand well well done none of you got that right yes yes pork and [ __ ] lamb [ __ ] it now you don't you don't realize until someone blindfolds and feeds you that your palace saw not active could have been worse could have been chicken then we wouldn't look like [ __ ] idiots oh [ __ ] tim's had a week of non-stop grief from me put the ball down this boy has really tested my patience all right how do we know they're ready now you can lift them upside down yeah there you go and i really don't know if any of it sunk in do well i'd love to just get it but with more than 40 guests expected in just over two hours time he'll soon be tested to his absolute limits no no don't tell me it was the mud can't even take a [ __ ] penalty i'll say this for tim he's no quitter and i don't want to see him fail but now he's got to prove he's master of his own kitchen we're not leaving this there's a draw you know that hey been cooking nobody draws ever one thing's for sure tonight he'll either sink or swim [Music] another two upstairs possibly okay good news good news another two so we're up to 50 48 now sue's never had so many bookings she's having to move furniture out right ready to fit more tables in you happy with that chicken kiev we roasted vine tomatoes t-bones stay with homemade chips because there's so many involved for dinner i wouldn't stall them upstairs for too long you're really gonna dump us in it big time prawn cocktail three bean salad with mustard dressing what do you think ooh very bistro yes i like it i hardly dare say it but this place has got a real buzz about it there's one thing missing what do you like on all your menus oh name's not ah bingo where should you put that on the back or my name on it we work as a team and it's a giant effort and bistro you know that's it that's the most sensible thing you've said to me all [ __ ] wee you know that thank you every decent restaurant in the country is full on valentine's night the competition down the road is packed to the rafters and for once so is bonaparte's in a small town like silson business thrives on world of mouth and if tonight's a disaster it could break soon i have got a fear that he will not be able to cope with the numbers especially when he's saying that eleven's busy i don't think so so we'll see what he's made of tim has got to get this right two front stairs two soup two chicken okay hey six o'clock first order's in okay hello chef yes well why is i'll give it to scott scott first order in hey are we gonna let the kitchen border call out the tickets or are you gonna call them out come on another two soup two chicken one creme brulee one treat called tart blue chef let's go soup's made get on to boil scotty put some water in it please something's burning what's that burning it's just on the air it's on the grill thing it's not the croutons there no it's not the crew on don't burn the croutons i'm not burning your soup's on you yeah i know for the chicken not yet no i think we should put the pan on first you have to start the chicken and as they're eating the soup the chicken's cooking yeah yeah are you all right yeah yeah first order it's upstairs you're okay well the pan's not on for the chicken yeah don't burn the croutons okay all right [Music] what the [ __ ] are you doing by the way young man what are you doing slow down talk to him lee can you send the two suit please wait look at the croutons charcoal again oh god it's the first [ __ ] order what's the matter nothing no well you're you're cooking like an absolute [ __ ] you know that yeah just take your time big deep breath and talk to lee a little bit you're just on your own spinning around round and round and just creating a [ __ ] bedlam yeah calm down get yourself organized yeah and control yourself now [ __ ] come back to me a little bit come back to me a bit yes go on to me fresh start or we're gonna go down like a sack of [ __ ] better lee look at him look hey nice and bright give us a smile it's well done isn't it yeah yeah come on team work two minutes later it's got it can have two ovals out of there mate please on order three prong cocktail one soup and one sirloin medium one t-bone medium one sirloin medium so i don't rush the stars got a lot of stuff [Music] [Music] yep [Music] well done one lemon one brulee all right scottie to what he can have two ovals on me please good that's it there you go the whole brigade now now you're talking to the team which is fantastic keep it going yes whenever you stop talking we're gonna go we're gonna go down yeah yeah hey it's not quite right but at least it's moving yeah medium with salad that's a medium on it so without salad and that's a rare yeah without salad give it together yeah yeah yeah let's not get nervy food was was excellent yeah very enjoyable it's what we expected to have really it's really tasty and really enjoyable it's nice how many more to come please sue uh there's another four four i over booked actually the local competition tonight it's got 46 booked if we do this last four we've beaten them yeah what is yeah does that not just lift the morale up a little bit absolutely [Music] please uh scotty take it away one t-bone steak medium and one chicken kia please and that's all going on twelve times please [Music] what's a pastry please pies first veg [Music] medium it's not finished yet but yeah well done tim's grand and grandad are celebrating their 44th wedding anniversary [Music] at last tim can repay them for the rubbish he served up a couple of nights ago with a delicious well-cooked meal [Music] it was lovely that stick it was beautiful too [Music] did it yeah hey do you hear what granddad said yeah it's really brought [Music] you really surprised me tonight and i'm really seriously over the moon that you didn't [ __ ] it i'm serious sir yeah because the first 15 minutes of six o'clock you acted like the biggest [ __ ] in britain you know that all over the shop and you pulled it back together and that wasn't me that was you and the feedback from them out there has been brilliant what does that tell you what does that what does that put in there i had a service like that for a long time and these stupid [ __ ] illusions of grandeur all this stupid fine ironing crap that you're trying to do it's gone do you understand yeah exactly where you are now yeah yeah totally obviously do you understand what you're capable of doing within this restaurant yes stop trying to take it beyond something it's never gonna be you'll [ __ ] the restaurant and you'll [ __ ] yourself big time to never forget tonight [Music] tonight sue's takens are a record two thousand pounds [Music] i thought the guys downstairs are absolutely brilliant it's up to you now not to allow it to go back to where it was i've been too soft you have to be yeah i'm glad you're saying that because that's exactly what we'll say next and i've also um allowed him to have his head too yes i also think you've been confused to what you want because you haven't been focused on one direction for the restaurant and that's wrong and now tonight clearly evident exactly what you need to do from this day onwards and if he changes anything i'll pick his nuts when i first arrived at bonaparte's in february 2004 it literally had no customers head chef tim was a liability [Music] i didn't realize you were [ __ ] off he couldn't even cook an omelet you're taking the pista in one grueling week we attempted to transform bonaparte from a failing fine dining restaurant into a buzzing bistro with tim sending out quality food to nearly 50 contented customers on valentine's night [Music] a month later i discovered sue had already given tim two written warnings so i returned unannounced to find out what was going on [Music] my god what's going on chilling chilling it's friday night it's 7 30. how many's booked four four wesley he's upstairs on bath he's in bar what the [ __ ] is that in their muscles you're not serving them are you yeah what the fridge is like god what is that [ __ ] in there there's mold and fur dear oh dear so you haven't changed have you oh [ __ ] you now a whole week drumming into their thick skulls and it comes to this holy [ __ ] this is a living [ __ ] nightmare nobody in this place is taking control and in this state a health inspector would close them down without a second thought i think i better just close and put due to refurbishment and you should bear out gracefully you know just been giving him another chance and another chance that's that's i can't tolerate that it's just going to end up well it's professional suicide isn't it it's beyond recognition really you know how [ __ ] stupid that someone could be i mean it's a dogma and who is that someone tim no that would be me pretty much yeah that night sue and tim parted company restaurant owner hits back after tv nightmare since then bonaparte's russian has hit rock bottom sue's made several rather public complaints about us cooked up ramsay's kitchen nightmares whilst i'm genuinely gutted it has worked out for her i wholeheartedly deny the allegations [Music] i'm heading back to silsdown to see for myself just what's gone wrong it's a great shame when restaurants don't succeed figures state that two out of three restaurants close within the first 12 months of business imagine how hard it is if you've never ran a restaurant before in your life like sue lunch time and there's no sign of life at bonaparte's when i ring the number all i get is a recorded message thank you very much for calling maybe the people of silsdon can help me find out what's happened here i don't know actually i've heard they've just converted it to a bar actually it's just been converted to a bar oh you're gonna close down who am i gonna close down hello excuse me why do you want to hit me because you're fit my mate so you don't think it was fair or justified uh oh i think it'd be fierce well thank you for being so honest i'd have been there i would hit you there and then you don't look like a violent man i'm determined to speak to sue but in the meantime i've tracked down her ex-head chef extraordinaire well there's nothing burning tim gray hello tim how's it going are you well yes you're looking brown yeah you've lost weight yep oh it smells nice and fresh so they're not serving any food now no nothing she said she can't trust chefs and she don't know what she's looking for in a chef or all like that so she's not gonna bother at all but remember that night valentine's day yeah you pulled it off they had some bloody good food and if they'd stuck along those lines spent a bit of money on the kitchen cleaned up their act um it would have worked my god so you haven't changed have you this is a living [ __ ] nightmare i think if the team i'm not going to say a certain individual either being myself or anyone else if the team had listened and acted upon the advice we were given bonaparte's had every chance but because the team flushed that information down the toilet and went straight back to then you know that's it you know it could have worked yeah tim's drawn a line under his life as a chef and is pursuing other career possibilities including jobs in television are you sure you've made the right move it seems like i have i think definitely you know i was fighting a losing battle with it with it before you know but you were so proud of him in the house last time i still am are you happy very happy yeah very happy finally i get hold of sue she's agreed to meet me but when i turn up she decides she doesn't want the camera sue told me that it's in the hands of an insultancy company and she'd narrowly escape bankruptcy sue is looking for a buyer for the site it shouldn't be too hard i always thought it had great potential i asked sue about her comments in the press and while she's still convinced that we'd set her up she was unable to back up any of her allegations you know sometimes you have to admit defeat and this one definitely defeats me let's get out of here we've got a couple of minutes so want to make sure you're still on the ball yeah so what you've been up to working on a tv program in jersey doing what um no running like for a stage management team so you stopped cooking all together i don't care [Music] i will spank your ass oh timmy you've just fought well you

Channel: Kitchen Nightmares

Views: 3,360,212

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, ramsays kitchen nightmares uk, ramsays kitchen nightmares, ramsays kitchen nightmares full episode, ramsays kitchen nightmares uk full episode

Id: xG4_4vGs63o

Length: 49min 1sec (2941 seconds)

Published: Fri Aug 21 2020