Gordon Ramsay Baffled By Tiny Club Sandwich | Kitchen Nightmares FULL EPISODE

This week I return to Inverness to see what has become of the Riviera. Oh, this looks fascinating. Two years ago I told head chef Lewis to simplify his menu and he would get a Michelin star. Have you changed your habits? Now it's a strange hybrid. of scotch biscuit franco new dishes on the menu marinade squid potato foam salted peanut ice cream and I would love to see a Scottish offal home of the brave home also of meats and rags haggis and the fried mars bar but in inverness there is a restaurant with the mission to bring sophisticated French cuisine to my compatriots.

Okay, send me two questions right now. Please is the vision of French chef Louie Le Faire, trained in some of the best

kitchen

s in France. I went to work for the president of France, mr. brother of the poster in Montpellier and are three mission stars that I can't wait to meet a young chef with such an impressive pedigree. Hello, and this is the team that will help you make his dream come true. Luix care

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y chose an impeccably trained brigade. Sous-chef Jeffrey has worked on Russians with one and two stars from Michigan. You worked? with in France no, no, I basically came here because it's a very good opportunity to work with some of the Free Machine staff.

Regis is also a Michelin star with a studied background. How long have you been cooking for eight years in France and in different countries? You know, okay? So does the junior of the team Nicola and Nicola, where are you in France? Are you from Great Britain? Brittany is not a good football team. Yes, but now you support Celtic or Rangers FC. Not his previous works were Michelin star level. Do you have a Scottish girlfriend? Yes, my friend Axan, it is a good point fourteen hundred miles from the French Riviera. Luiken has created a mini French stronghold in Indonesia and there is no one Scottish in the

kitchen

.

No, no, no, no, there were some, but not anymore, you fired them, no, no, no. The first time I entered the kitchen I turned off the microwave, put it in a parking lot and three days after being alone I received a message that yes, because they were using the microwave all the time, powder for broth, frying everything, even the potatoes fondant. So I can build a new team, which is good. Lewis decided that his dream team would give him his own Michelin star, like Roman Abramovich, when he wanted to get the premiership, he turned around and got the best coach, the best football players. and then brought them to Chelsea, yeah, fantastic, everything from pop, that's good, yeah, all done, I think if you can get a Michelin star that should be great for us, we're looking to get a Michelin star to start with, why not two? you know this is new, even the refrigerator is the best walking refrigerator in the league, now look at its size, it's like a one room apartment and the products are the best flying vegetables arrived from France, they are superior even for me, but the store.

The seafood is truly top notch. They are amazing when they come to London. They are definitely not as fresh. I can assure you that it is incredible. They have the best of everything here. I mean, really the best of all. Someone must be paying. a small fortune to run this place and that someone is billionaire barry larsen hot his 600 acre private hunting estate made his fortune from the cage business but it wasn't exactly a good dinner tomorrow julie how are you? This is the man who brought Kentucky fried chicken, Wimpy and Harry Ramsden, to Scotland and has now spent almost two million pounds trying to prove he can make a scrumptious dinner sound amazing, the kind of team of dreams you've put together, yes, a little worried about the expenses involved.

That's because streaming equipment isn't cheap, you don't have gray hair, so I have some, yeah, well, you're hiding them very well unless you die. No, no, I'm not dying yet, no, um, but no. It's expensive, you know what school is, have you owned hotels? No, I haven't joined her. No, no, I haven't owned hotels before. We have had several restaurants. Fast food chains we have built. Family restaurants and sold out. which we still run, but obviously on a completely different level, I mean fast food restaurants miles away from anything to do with good food, yes, but you know you still want to produce quality food for the expense, It sounds fantastic but this place is costing Barry over £8,000 a week in food and staff costs alone and they seem to have forgotten the three most important things in the restaurant business.

Customers. Customers. Customers. Four days a week. The restaurant is dead and empty every night. It's another big dent in Barry's. investment and luigi is anxious sometimes you get zero really yes it must be difficult that when it is zero no yes especially all these teams here it is a nightmare for us does it hurt a little? yeah you got the equipment but you wanna play you ready to go but oh yeah that's hard like we're like dogs you know when they gon' shoot yeah hungry for success but the locals ain't biting do me a favor can you read that to me?

Oh God, I can't say that Bollinger. Jerusalem artichoke Do what is a look at the menu and I think I have detected the problem before even trying the food. I'm not sure I'd turn down salmon. That sounds good. How are your fools? That doesn't sound very appetizing. I will do that. I'd probably order that, what do you think it means this food may appeal to connoisseurs from the south of France but this is the smallest town in Scotland? Very good, yes, yes, would you eat that? I would eat it. Thank you so much. Nice to meet you, Barry. and lueck want michelin level success but i'm afraid they've lost sight of the basics you're an impatient bastard yes you want it you want it you want it and you want your shopping trolling go ahead and get that and get that and you, I can see it in your eyes.

You've had a lot of success beforehand in putting all of these things together. It's not the perfect recipe for an instant hit. I'm just worried that you don't fall into the same trap. I did that and lost a lot of money. It was a proud day for me when I opened Amaryllis in my home city of Glasgow. We got off to a great start and during our first year we won a Michelin star, but as the menu became more elaborate the diners began to dwindle. The food was so fancy it put off the locals who stopped coming and I was forced to close amaryllis.

It's a bit like deja vu for me and I'm worried that you might be running too fast too soon you know you're in danger I'm going too far that happened to me after 12 years at the top I saw it sir there's no doubt about Luig's talent it's his lack of experience what worries me about the three colorful ones is their first head. The chef's job, as always, is a big trap that they fall into. Have we seen it well? They tried to do too much too soon and almost try to be somewhat competitive and think that what they saw in their previous kitchen, which was at a three mission star, has to be better than that and that's where a lot of young chefs fail for me, you name it and everything, hey, it's my second day at the Riviera, an upscale restaurant with no customers, so if the locals aren't eating here, where are they eating? busy for lunch, 5.95 for two courses, starter and Maine, Inverness is a fast growing city and the restaurant market is clearly thriving, 795 is cheap, isn't it now?

Early dinner menu, two courses, 9.95. I asked Louis to serve me dinner from his à la carte menu which costs £34 for two courses with that equipment there and the produce in the fridge is to die for so it should be a great dinner. I'm looking forward to this one, a scallop followed by a duck and the pink breast yes this is your cannabis you have an olive medallion and banana canapés with cheese and a pre-starter this is an ambitious meal for London let alone soup Inverness potato with um wasabi hmm very creamy very, very delicious yes, I'm excited about the food but I don't feel comfortable center here you are like a painter you need you don't need a good eye you know how the paint will put something like black here and not here because for he doesn't look good okay, let's go one scallops table nine very complicated a lot of flavor combinations for me the golden rule is to always keep it simple you're trying a broad bean and white asparagus and citrus vinaigrette coffee tomato fennel seeds fennel flowers salad of parmesan chervil there There must be 20 things on this plate and then yeah, it looks fantastic, but the next duck in the service, this is a duck leg, decided to make it into a ravioli in the collection, a good 10 to 12 flavors in the dish again, it's just confusion and your mind is working overtime to try to understand what's going on, okay, service please, a main dish served in two parts, which is just pretentious, almost like someone, um, was uncontrollable and almost like he's a little carried away and um, too excited and without saying anything, he just stops coming.

Back it's all for me, yes Luigi seems desperate to impress, next he'll tell me how to eat it, if I can, recommend ordering, first you have the tiramisu please, then the floating island, yes, then you'll have the soufflé. the sobe finally the carnito with marilyn yes one of bolognese the next one we told him which direction to urinate because of the salmon in the river technically the flavors were amazing the scallops were delicious the light vinaigrette yes and I needed the parmesan no I need the flowers and you need so many flavors To make it work.

I won't change anything about the taste. I think the way we work the product gives guests the flavors I want. Your personality has to feel comfortable on the plate. I see a lot of concern on the plate. I don't know if you're confident enough in what you're doing and I have to be very honest because this is very crucial, but this has to work, Barry, what are you doing? When you think about it, you think it's probably right that he has to find his own style. Barry acts more like a sugar daddy in love than a boss Lewis.

You face someone like that and you are facing him because of his abilities and his ambition. and you know, the last thing I want to try to do is curb that ambition and what he's doing I'm not, you know, I'm not a chef and I couldn't do what he does, I'm not really in a position to criticize once you break one grill, but yo, this place isn't even breaking even and yet barry is paying four and a half thousand dollars a week just for the staff, that's no way to run a successful business, barry is in love with you, uh, no, no, no, no, but no, he's in love with your food, um, yeah, I see you like it, yeah, he'll never be your critic and what I have to understand is where your critic is coming from, who It tells you to stop, that's it, send it when.

I think he is fine, don't touch him anymore, no wonder his food is over the top. Now I want to see how he handles his kitchen forceps as each plate travels through the kitchen. Each of these seven chefs adds another flourish and all of this is unnecessary. Complaining is wasting time and money, hurry up, yes, that's it, there are so many hands in the kitchen, the dish is normal for everyone, can't they finish anything? My sauce is the same for the lobsters and in my sauce, okay? you put the plate under the grill and I saw, okay, one missing, no, no, okay, okay, sorry, okay, oh, it feels like we've made 250 and we've cooked in the last two and a half hours and ten zombies, please.

I felt like I just wanted to say enough, what you have at the beginning was enough for me, something simpler, simpler, because the ingredients you have are phenomenal. You need to let your food speak for itself. Their approach feels dated and pretentious. Is it easier if we cook a dish and cook the scallops and look at the difference and go over it together that way right now? What should we do with the scallops? Now, whatever. I have some things to do. Alright? guest tonight and I'll be with you, okay, if the restaurant was

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I could understand his arrogance, but he's losing cash and no one seems to care, it's almost like the barricades are up and you know nothing is going to happen because everything What I want What we do is prepare the dish together and see the different stages we are eliminating to make it more attractive, but it doesn't seem to sink in.

I don't want to be part of the team, just let me be tough. The ass is, you know, nice, but when you're in this situation with overly complex food and no direction, I would pick up on that kind of information if I were in his place, the owner trusts me completely. I can do whatever I want, whatever I want. it was the deal between us carter blanche and whatever luke does he's behaving like a spoiled brat so as a last resort i'll try his brigade is there anything you can know working closely with louis yeah he can't make you feel too complex can you help us I'm also sure I want to help yes, definitely let me in yes first I'm going to address the language barrier I'm going to have to make you think of scotch paste fluently no, before it's ready it's coming doctoryou little bastard Sorry he's fluent in Scots now so when someone bothers him on the high street dirty remastered oh peace pizza don't be mad peace out of my way oh yeah it's my third now day, but I don't understand anything.

Surely Luit can't ignore the evidence if it's staring him in the face this isn't a meal for six this is all a dinner for one on the riviera it looks like a banquet for King Henry VIII it's quite interesting when you start from one end and work your way up the end the end helps identify where you can just step back a little bit and look at the whole balance of exactly what you're doing and people have to understand and they're here to enjoy it, so they have to spend a little more time at the table . like just saying okay, we have two and a half hours, yeah, to enjoy it.

I couldn't eat all that. I would have to stop halfway. I think I would stop halfway through. Yes, I don't know. If it wasn't. What Luik can't understand in his stubborn French brain is that refusing to trust these ingredients is not only putting off his customers but also putting off Michigan inspectors. Maybe he can convince Barry to which is their money, after all, recommend me a whiskey. I'll try to explain it in terms that any warm-blooded Scotsman will understand and I'm very pleased because obviously Barry is paying because there's a touch of ice in there please chef yes thank you.

Do you ever touch the surgeon? Please don't, because you're going to ruin the complicated thing. Drinks. Are you suggesting or telling me? You're absolutely right, you don't do it with things that are good and the first thing I said is to live it about food, when you have quality ingredients, let them speak for themselves and when you have something as good as that. It says a lot, it doesn't need anything else, no parsley, no shovel, no bailiff, no garden, nothing, just take it out, do you understand? Yes, I do. Barry seems to be getting it and I have an idea that might convince his chef of the sanjac dish.

I want you to cook I'm going to cook a dish of sanjac with you there are many ways to do it like yes, no, no, no, that's what of course you know, it's just that I'm 38, I'm 10 years older than you. I know, yes, and it's not because it's 10 times better. I just want to make you understand how I think, yeah, okay, okay, what Luke doesn't know is that I've invited inspector xaa David Young to judge the dishes for himself and what. he won't know who his who is my dish sanjac has only four simple ingredients besides the scallops it has cauliflower puree and caper dressing and you spend how much time for you uh 30 seconds Luke's dish has at least 14 different flavors for you I have the new season asparagus, white asparagus with roasted scallops, you have an artichoke funnel and anise ju and I mix it with the fennel milk, okay, you have the parmesan fries and you have the broom, it's time to leave it.

Luic in my little secret, I have arranged for the inspector, the guy, to come and try our food. Thank you very much, like a competition. Food inspectors are feared and revered by chefs across the country if they judge your food to be worthy of missionary stars or a.a rosettes the reward is a place on the gastronomic map thank you very much, thank you very much and ideally customers will make their way to your door. Will you prefer Louie's elaborate dish or my simpler interpretation? This one in particular has much more visual impact. I have the feeling that the dish.

It's going to taste exactly what they described to me, whereas this one seems a little garnished and there's a little bit of a mix-up of different types of flavors. Inspectors like David can make or break a restaurant's reputation by introducing Louie if Luke is going to win. a coveted michelin star your food really needs to be worthy of four rosettes how difficult is it david to get four rosettes a.a well it is very difficult because to put it in context as at the moment there are only two four zero restaurants in scotland in the hall of scotland in all of scotland is a four star dish what have you eaten this garden yes no no this particular dish would be between two and three rosettes while this fish would probably have four rosettes but the combination of the cauliflower and caper puri simply elevated the dish to a different dimension, whereas in this one, some of the flavors were a little too complicated to be honest and it may just be a case of sometimes less is actually more.

Louis has taken the news badly. He thinks I've sewn it up Anglo-French relations have reached their lowest point but time is running out on the Riviera it has to work, doesn't it? It is your first portrait work that you cannot afford that I will ever do Princes outside this colony of frogs. Hell, it costs nothing in Scotland. I'm coming to the end of my week on the Riviera and I don't know if Lueck is still talking to me last night. He reacted badly when an aia. The inspector confirmed that his food was too fussy. What was the first thing he thought about this morning after yesterday with the inspector?

What was the message he learned? Now I received advice from him. I also received advice from him. So he can do it. let's say maybe it's wrong two uh you start taking care of that maybe I'm wrong so it's hard to accept the French franc has finally fallen it's been hard for Louis but he's already changing his game plan he came up with a new strategy idea simplest for the scallop dish it looks bright and what I can identify now I know there's apple because you left the green one there I know there's arugula I know there's pumpkin seeds and it makes me feel comfortable because I know what I'm about to do eat Yes I can identify what you are doing that is delicious everything that goes on the plate has to have a reason not for this but for here you have the palette and what you just made there Louis you have given your food clear to see, okay , do you understand that it's not three, four, five or is it that for me I would be happy eating that anywhere, you know, where is that inspector?

Now, hallelujah, I've just taken France, now Luke has finally swallowed his pride, we can begin. Moving forward with his team behind him may have a chance of achieving his ultimate goal. You told me you wanted a Michelin star and at first I didn't think it was possible. You know it from how things got so complicated, but with this here there are no two ways about it, it's definitely worth starting. I respect the lyrics for taking it into account because it's a difficult lesson, a very difficult lesson, but you know it has to work, right? It's your first portrait job, you can't. allow yourself that crucial you have the right training now you have the perfect position to do it but winning the kitchen is only half the battle caroline is the maitre d' and she is also Louie's girlfriend, she is responsible for writing the elaborate menus and I have already discovered that the Locals have no idea what they mean.

It's time to turn the tables. Read that to me. Crispy dotted with mustard tatties. Nice color to prove a point. I've given you a menu of classic Scottish dishes. i think it's something sexy uh something um spicy tatties luke what do you think one is there this here rudy's four four and the winter in barbecue salad no idea at all what is maritime queen and caramel shake rambo crunchy do you have any idea what i'm dealing with to say it's impossible to choose something you don't understand exactly that's exactly it's difficult to make a decision when you have this because it's yes, it's difficult for Scotland to understand you yes, that's what I'm trying to say yes, same thing, yes, so it's less intimidating if you have a variety of salmon, you know, a selection of tangerines, you understand what I'm trying to say, I'm finally getting somewhere, just look at what you're bringing to the table and you know it's like you're a librarian , you should see what it's like when the table is seated and six of them are looking here, you've lost everyone, yeah, yeah, there's no more dinner because everyone's behind a brick wall, you can simplify the It's all just a beautiful card open, main courses, so everything that happens there is simplified and it's not just the menus that need to be illuminated.

Smile, he looks much better when he smiles. Smile. Hell, it costs nothing in Scotland. Well, it's true. now throw it in the river we are supposed to be in a restaurant not in a sunday school church service where my bible is barry has caught hold of the nettle and has radical plans to transform the dining room im going to remove this column yes i am let's remove it the raised area at the rear on that side, so we have a cost of £35,000. We're going to square the arches over the doors, yes, and then everything will be parallel around some nice works of art. it doesn't look that bad and it doesn't look that bad I don't think it looks particularly yes it's not glamorous but it's not glamorous it's shit no but it just isn't I just think it doesn't look good but I I have a low cost idea that I think will give the Riviera a unique selling point.

I would like you to start thinking about having a table in the kitchen where you have locals come, sit and eat. Yeah, that starts to divide the guy. wall art that you know you sometimes have when you come to a strange new country, as I discovered that having a chef's table in the kitchen is a great way to attract customers into your world and keep the chefs on their toes and this would be the first restaurant in Scotland that has one. I think this would be the best place. Yes, definitely, yes, right around the corner and you'll see everything, everything, and it can help create something exciting in Vanessa.

Imagine the hustle and bustle in the city. The chef's table could be a way to show off and establish your reputation here and be the first, yeah, you know, it's an exciting idea, yeah, it is, yeah, yeah, I mean, for once you'll see how people really react. to your food if it's not good, i.e. just throw it away, yes I hope they don't, but everything costs money and although the chef's table is a great investment until they have customers, they need to make savings elsewhere, foie hand-made crab gras and scallops, which are real scallops. so I mean the Rolls Royce of ingredients, I mean it's all here, Louis needs to do what I did when I started, learn how to use good cheap cuts to put together an inspiring menu.

Making something exquisite with a leg of beef or an oxton takes a lot. of skill and it's a great way to identify talent, right, oxtail, you, you and you, let's reduce the competition a little, I want you to cook a dish, come up with something really exciting and then luic and I will watch it and the dish tastiest and most delicious we will find. I'll put out a lunch menu and to me the most important thing about this is always a sign that a very, very good cook turns something very, very cheap into something quite special, so Regis takes it to bed and thinks about it for a while.

The next morning. I'm pleased to see that young chefs have taken the oxtail challenge seriously, yes, yes, rolling it up, returning it to its external shape from the beginning, it's a good idea, reduce the juice, reduce, uh, yes, a glass like a frog, yes, the oxtail dishes for the lunch menu are almost ready and each one has cost about a pound to prepare, so it's crazy, stay awake with a breeze of winter vegetables, Not only are gymnastic dishes like these very profitable, but combining great Scottish produce with a French twist is a winning formula and just a little bit of Australia, yes it tastes delicious with the white root vegetables, made it feel earthy and together, yes who is next, and despite what Louis thinks, simplifying their dishes will make them more likely to win prizes they've never heard of and sesame seeds together before the mission.

Inspectors never reveal their criteria, but I know from experience that well-cooked food is not enough. Inspectors look for good quality ingredients, ideally regional and definitely seasonal, and I put in carrots and celery. This idea is excellent and the balance of flavors is crucial. Its very good. It needs a salad yes because it is quite delicious and what I like is that you put the salad right next to it and not on a plate so you can choose but above all don't confuse the palette of a Michelin inspector by putting too many ingredients on the plate I never expected that no Frenchman would think of a jack and a potato.

Thanks, the simpler the better. What do you think the flavors are very good? What you have achieved is to highlight the true flavor of oxtail. Good thank you. mel gibson any of these dishes would be worthy of a spot on the lunch menu but let's just pick one i want to see if luke and i agree on the winner i'm going to play my dish that i would like on the lunch menu can you touch the plate after three? Yes, okay, one, two, three, it was real, authentic Scottish food. Yeah, I think he really understood where we want to go, with Lueck leading the way.

We are ready to relaunch the restaurant. For me, it is a critical stage for any restaurant to have a complete lunch and if our customers enjoy a nice lunch, they are likely to return for a more expensive a la carte dinner when they leave with a great lunch. Good prices, I can guarantee it. It's five in the afternoon. You know, I've been told that 100 people are going to dine there because I had a fantastic lunch. Want to see if we can delay this first main course and dessert by an hour, as well as the new oxtail dish.

The menu will include mackerel, pheasant and ravioligoat cheese, venison from Barry's farm, tuna and the cheapest cut of creamed pork. Sometimes they are afraid of having a belly and think that fat is greasy. We have removed the fat, rolled it and seasoned it on a bed of spinach. It's caramelized. onion puree, try it if you like and I have other ideas for giving a modern twist to traditional Scottish dishes. This is a suit that doesn't look pretty but tastes amazing. They wouldn't expect the Frenchman to make a coke. soup, which is a very nice way to put your ID on it. just an idea for rice pudding we grew up with this type of food, so we can go a little further, caramelize pineapple, mango or even marinate the prunes in a good little whiskey.

The kitchen is finally producing the kind of food that I know definitely attracts the locals and even the waiters have promised to try to smile, but there is one more thing to complete the transformation. You have to come with me now because we will become even more Scottish. Any ideas you have taken so far. Take off your panties first, no, there's no chance of aimlessly flashing your scotch balls. Okay, it's time for Luke and his little colony of French comrades to surrender to the Scots. You know the things I will do to make the arrogant French turn a little more.

The Scotsman is amazing, do you know what his name is, what do you say? We don't wear punks under our house, that's wonderful, it's very hot, it's very sexy, 25 very important guests are coming to lunch, yes, but there is very good news. They are all very powerful women. women, if they can impress 25 influential local business women, they will be the talk of the town, okay, finally the Lewis team is starting to dance to a different tune, the food looks great, clean and simple, it's the first time I've seen a The real taste of Scotland in this timeless kitchen, right after this we have to go to Luke on his way to the top of the Premier League and judging by the reaction of his fans, he definitely scored absolutely divine, just perfect, absolutely perfect, beautiful presentation, you couldn't.

I really imagine this type of food would be talking about at least a couple of hours for lunch, but to get something like this in that time scale is brilliant, it's beautiful, excuse me, what do I think is a great chef and what is that? Believe me, I've got a good pair of nonsense, yes, thank you, yes. Louis and his team have come a long way this week and if you stick to my mantra keep it simple and I think the riviera could be on the right track for a michelin star outside just so the regal ladies understand that they really are part of scotland now we're all going around on my last visit to the riviera chef lueck had simplified his meal by reducing the amount of ingredients barry had arranged in the dining room, the restaurant was packed, i left it with every chance of becoming a success and get that elusive Michelin star in the two years since I was last here.

The Riviera has been renamed abstract. I wonder what else has changed. Squid marinated in the Chinese way. Potato. salted peanut foam ice cream sounds like the menu is backwards is that a dessert or a starter me how are you very good thing how are you not too bad are you fine yes veroni thank you this looks nice and new omg it's lunch time but the summary is empty, what's up and how many were booked for lunch, lunch, uh, we're not open for lunch here now, we just opened next door, so you actually opened a new restaurant there, yeah , we open the contrast in um about the end of the The second week of June this year is just a brasserie, so it's to try to give us a balance between good food and something simpler and more strange rather than serving simple lunches here , as I advised Barry's to open a brand new restaurant we thought.

We are doing lunches there, there is a lot of work there, yes, we will close this one. Barry says online turnover is down 27% in the last year, although it is popular at night. The big Michigan Star question we never got it and that was it, we just moved on. working hard and seeing what happens this year I thought that by simplifying the menu I would put them on the path to a star is Louis on elaborating in the kitchen again how are you feeling? Yes, it's good to see you, yes, I'm sorry to hear it. about the michelin star i thought there would be uh that's like uh it came a year ago you've done well without the star and business is going very well new dishes on the menu marinated calamari a la chinese potato foam salted peanut ice cream yes, dear This must be a vegetarian delight.

A giblet

club

sandwich

. What's that offal mash in Inverness now, not Edinburgh, London or New York? If you told someone you knew they'd like a

club

sandwich

, you know they'd expect chicken, tomato mayonnaise, where? You got these ideas from I Don't Want to Be Like My Neighbors I Feel Like I'm Just Preparing Lunch for the Silence of the Lambs Brown Hair and Black Pudding Pig's Trotter Capacitor Sounds Like Everything Has Intensified Tenfold I'm Just Waiting for Something from Luke's Menu to Come In It seems very strange, in fact it's more Frankenstein than Scottish Frankish, so that's the club sandwich, thank you.

We then served it with the rusty partridge, cleverly risotto with plum and white mushrooms and just a normal juice. It's a shame he's a talented chef, but he's still trying. tough and it's only one or two bites at the end of the plate, you're satisfied because you didn't eat much. I can guarantee there won't be anywhere near Europe that will do the trick. the gibbet club sandwich so you can relax on that front if lewis keeps this up he can forget the michelin star maybe the brazilian isn't the only reason the shots are down in the abstract luek tells me his customers like the club sandwich gibbet but I surely won't let him loose on the streets of Inverness.

Yes, of course, honey, that is what it is. Yes, it's a giblet club sandwich. giblet club sandwich, would you order it if you saw it on a restaurant menu? Absolutely not, I don't know, it sounds disgusting, offal, you wouldn't order it, you'd like to try some. jubilant club sandwich, jubilee club sandwich, think about No, ma'am, who's unemployed, it's strange because I feel a little sorry for him as a chef because he's so talented, but he doesn't know where to draw that line. However, Luigi is doing something right. Finally he followed my advice about simple food, but not in the abstract, he is doing it here in the brasserie and the place is packed, it is better now yes, how many tables can we seat 70 people and what style of food is simpler, more simple food cheap, obviously, you have become simple, yes, no, yes, you can do something, no. can be simple and modern sometimes 5.95 for lunch two course lunch 5.95 5.95 fresh produce only that's amazing what kind of things are on the menu 505 you have very good plaid lingerie tower of mongfish £12 yes, I wonder how busy we still are.

Making good money but keeping people coming back at night. The contrast offers great value dishes made with fresh ingredients. I wish I had done this aside in the abstract. So what did you have for dinner? Pork belly and how many times you've been. here twice lovely, I've had about 16. really yes I like it wow that's great I think it's beautiful how many times you've been abstract once how long have you been oh about a year ago why don't you go back there? I'll be honest but I felt it was a bit stiff, it's very relaxing here yes, nice and informal, yes yes and you come for the value, yes this is probably the 7th time here and I have also recommended it, you should be in the payroll.

He always made it pretty clear from day one that lunch was his headache because he couldn't meet the good food standard for the lunch menu. They didn't want to eat simple food. Well, they do because this place is a big hit on Saturdays. November 4, another hundred for dinner. The contrasting success is striking with a turnover of a quarter of a million pounds in its first four months, but why didn't Barry do this in the abstract and save 80 grand by building a new brasserie? It's been phenomenally busy, but "There's something really strange going on because there are abstractly fewer people there and the contrast seems to be the draw.

I'm leaving this morning, but Barry and Lueck have dropped a bombshell: they're opening a third restaurant together in Edinburgh following your model." I've guessed it in short, this is the first time for you in terms of investment in the business in terms of partnership, yes, uh-huh, yes, and the expense probably you already know we are around four hundred thousand, you know we will probably buy it in another hundred thousand opening fees and things like that, half a million dollars, yes, in Edinburgh terms, and it was a difficult market. I would play it safe, play it safe, play it safe, play it safe, whereas it's really exciting to go and play with the Edinburgh greats in a major country. know the city, if I were in your place I would be doing something simple, I would use a sophisticated version of contrast, not abstract, I want it to work, you know if you stick to those lines you will be a huge great success for sure we will have to simplify to simplify we know, yeah, now we have your advice on your opinion on it, which I think is great and you know Louise and I have a chat about it, perfect, good luck, yeah, thank you. man barry thanks once again i appreciate it its so little you know if they keep it simple and win the mystery star they have every chance of making their business really successful but forget about extravagance no russian can have success with a giblet. club sandwich anywhere in the world, let alone Scotland