Gordon Shocked at Bankrupt Chef's Expensive Ingredients | Kitchen Nightmares UK

roko has gone way past it Hell by date I mean pretentious food stuffy service and ridiculous prices even for London ridiculous prices before I can drag Nick into the real world I want to find out how he runs his kitchen so I've arranged to meet him and his suf Tim Sanford before tonight's service how are you today I'm very well nice to see you good to see you too hello hello Chef how are you I'm okay are you Gordon Yeah Tim you're the suit obviously the suit chef chef is the only show have you ever worked for of this caliber yes what was it like last night dead as a Dodo absolutely no one no one in at all no F me that's extraordinary how do you leave the boredom how do you stimulate yourself in terms of coming up with new ideas this sounds absolutely Dreadful but sometimes I do watch Ready Steady cook I pick up little things on that yeah me I know it's Dreadful you're the first chef I've ever ever met that's becoming that's become excited and stimulated on the back of Ready Steady um just take me through your fridges like meat Frid where would that be so I have my my duck my lamb good look at the sausages they sound nice to lose are they actually from too yes they are amazing this is basically fish trimming Scarlet corals for fish soup rice pudding mhm meline mix ni Nick's fridges are packed with the best ingredients but no one's coming to eat it all is he mad you have the most extraordinary ingredients you know that and if you don't sell it you eat it yeah things like you know Meat and Fish so really it's a big Advantage the rest being empty cuz you live like a king amazing no sty food here Tim must be extraordinary it is huh yeah well you look well on it thank you me if Nick's in trouble he could be buying cheaper produce on his doorstep so why isn't he with things like the shrimps in the freezer yeah and you're on a you're on an EST you know 20 miles we we struggle to get them fresh we always used to be able to get them fresh no seriously you mustn't forget I have been doing my homework I've been here I know how many boats the fish Fleet the I tell you what they caught on Saturday I can tell you what's in the market tomorrow morning trust me okay oh me I get the feeling Nick's having me on he's in cookon L everything has to look Immaculate with the best of cheese and the best of sausage and the best of rack of lamb he's in kingslin yeah not sat in the Harbor of Monaco and every customer hasn't got five grand to blow on a bottle of wine before I tackle the business I need to see what Tim and Nick are capable of and so I want to watch them in action during a busy service but things have sunk so low at roko the only way we've been able to fill the place tonight is by rounding up Nick's friends and some local business people and when you opened 91 was the food the same then no the duck egg with wild mush I thought that was part of the history in terms of been on the menu for a decade wasn't from the very beginning but it was a a dish that sort of came along probably not yeah not long after 94 something like that so 12 years and not 10 years Nick's menu belongs in a museum not a restaurant but I suppose with 12 years of practice service should be a dodle baby veg is such a throwback to the 90s but Nick's obviously very attached to them okay that's finished y [Music] well is this slow or is it me is this normal pace of service yeah Nick's so busy pring and preening he seems to have forgotten the whole point of being a chef beating your customers sorry about the delay that's not normal for that to sit there so long like that is it no up I forgot the black pudding and I dropped the pom puree into the uh sauce for the h of it hard work everything just seems soical so love winded kitchen's soulless there's no atmosphere there's no no oomph for someone who's earned these Stripes Nick's making a hash out of tonight's service I just lost my red wine reduction I'm beginning to think this is a man who's lost the plot salad's died in the heat like it's Creator so how was that for you absolutely horrendous is that the normal way to work it's certainly the way that i' work yeah I'm worried because there's so much around that goes on that is so unnecessary you're screwing yourselves painful it's like open heart surgery without an aesthetic it's piling crap on top of crap and using crap on crap everything is so over tweaked in a way that you've just gone past any form of normality with food you think that the more I add and put in it's just going to get better it's not less is more ran up to every table and said hello my name's [Music] Nino

Channel: Kitchen Nightmares

Views: 4,590,059

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Id: 2woG3iTaB9Y

Length: 5min 4sec (304 seconds)

Published: Wed May 24 2017