Gordon Ramsay Served Un-Refrigerated, Vacuumed Sealed Lamb Shanks | Kitchen Nightmares

week and I'm there every day now that you've been so I'll be sorry for the argument what did he say? He said he won't feel the same from me again, I think right now he's feeling depressed because he feels like you know this is what I wanted to get the business off his back completely and I mean it's not rational thinking at all for me, the most important thing is that you face it because the only way we are going to progress, let's hope mick decides to put his family instead of his pride first, it's launch day, mick calms down and is back.On the other aside, I've got a big change coming from the Martin family and I hope it reminds Mick where the strength of his business starts, what it means, so we've got a family bistro, yeah, so we're happy with the word. bistro okay yeah that works great but one thing you haven't done properly yeah in six years is use this it's really nice great so you're going to need all three of them to run it now yeah bistro yeah , and represents each and every one of you and this unites you as a family, the beginning, yes, of a new chapter.

Thank you very much, I can't think of a better way, holy spirit, jesus christ of the mighty, it looks lovely, huh, isn't it so nice? The changes inside the bistro are even more dramatic, the room now has a warm and welcoming feel. Television tonight is the big night. 60 people come to dinner. The family has to come together. This has been one of the most difficult weeks of my culinary career. Yes, it wasn't about. turning this restaurant around is about turning around a family and tonight we are relaunching martin's bistro make it work tonight all my changes to the mixed menu are complete and I have created three new dishes mussels in white wine and chicken garlic kyiv and salmon and smoked fish cakes.

I've managed to keep Mick out of the

kitchen

and found him a new role. From now on, he'll be running the house and here we go, big night. First order. Please check table ten and four first. We've booked two sessions in the dining room, so the team will be under more pressure than ever, but if mick and mo are going to start paying off their huge debt, this can't be a one-off and I won't do it. play anything you're going to be there I'm standing here yes and now I'm yes from seven and one minute your communist chef is leaving well and in the little charlie constantly michelle is calm, calm and in control the first courses are gone Get out quickly, that's a great tip to start with, it's been up for seven minutes, you send four incoming monkeys and the food is hitting the spot.

The sauce I collect is homemade, which is good because I don't like bottled Marie Rose sauce, it's often too much. spicy too vinegary this is very well done good with this that's what I imagine real chicken kyiv tastes like and so it was and it was simply the most delicious dinner ever the relaunch is going well but mick is about to get feedback from a mate . too full and the food looks so rubbish tonight but as the russians fill up mick starts to stagger around stressed very stressed don't work here and then be expected to do this and that.

I go out, the night is getting busier and I need mick. to maintain control 8 15 is going well, yes, remove these first tables back to the bar, we start the relay, yes, and this is good, the first session we break even in the second session we start making money, we go on the second session of diners, you have already arrived. I wish my name wasn't there. Everyone meh, Nick can't keep up, he's stressing out over nothing. You know, and if these get stressed, everyone will get stressed. You know I got here. I was relieved to get Mick out. the

kitchen

which was a huge pain they removed them put them in the dining room it's like having a wisdom tooth you're trying to get out without any anesthetic tonight michelle was brilliant moe was a rock and the bistro won two thousand quid unfortunately mick left that his family is downstairs and he's too stubborn to admit it to me tonight it went well so you had control of the dining room tonight yeah it was total control what you were flapping I think it was a big hit up there tonight let's go here because?

You always think people are picking on you I'm trying to tell you something objectively Good night, I'm not going to argue with you, okay Mick, yeah, good night, wow, we were on top, weren't we affectionate? If before. I'll go anywhere if any of that comes back here and he tries it. I won't leave it. I know it's the beginning of the end. It is the beginning of the end. Well, he says quietly tonight, you know, I'm not even happy. with the room a lot of customers didn't like the room I love you thank you okay stay strong definitely yeah I won't let you down don't let yourself down yeah stay together certainly you're playing gold thank you man I just think The room looks boring now, plain and simple.

Right now I'm more worried about Michelle and Moe because they're going to have to fight really hard to keep him on track and he's a dominant guy and I don't know how much. pressure he's going to put them both under to be able to get back into the kitchen and dining room six weeks later, back in Oakhampton, on the way to Martin's, I can't wait to find out what's going on and what they've done. Last month because we have to go back to basics with this and start almost as if we were opening a new restaurant from the beginning, I left Michelle in charge of the kitchen.

She has potential but she lacks experience, so while I was away, I arranged for her to have some additional training and an excellent effort in a restaurant. You can feel it funny. Just remember that it will break. You can use too many questions. Now I'm about to find out if our new skills are paying off at the bistro. Ladies, how are you? Hello both, it's a pleasure to see you, it's a pleasure to see you in terms of numbers, how many numbers cover the 24th this Saturday the 24th, quite a few walk-ins, which is really good because we've had a lot of inquiries about anniversaries, birthday parties, Well.

I'm completely off the menu, which is ideal. Everything taken has gone up and they are going up every week and after the work experience I organized for Michelle, the sky is the limit, this Monday she just went away. I actually had to kill a live lobster. Great news, how was that? It was pretty fun It was a lot of fun I didn't care Yes, you have something more important to support with Mom and something that means a lot to the longevity of this place I love you now, okay, go and do something for me, Yes, thinking about what you learned in Exeter, thinking about what you've implemented here and make me something not on the menu to eat while Michelle fights me, I want to know how Mick feels about my changes now that business is up and running.

Well how are you? Yes, it's frustrating if you haven't been in the kitchen. No, I miss it, but now I'm not as stressed. I can honestly say that we will be the only place around here that we will do. 100 100 homemade and fresh, that's what will help this family restaurant. I never could have done it. Yeah, well, it's very honest that you have the guts to say it and admit it. I'm so glad to hear that Mick finally got it. the message and that he's behind the new bistro and that must be good news for Mo, he doesn't have any money on him at any time and if he wants something you can come get it, yeah that's my girl, yeah I'm converted. louder and even mick said um you've changed so much i said mick i let you walk on me for too long i can kiss ass it's time to try my chef's new creation ok what's up salmon fillet , it's good, pretty simple. with pea puree, lovely, eh, you cooked the salmon with the skin on, yes, yes, how did you get the skin so crispy?

What did you put there? Olive oil, just a little hot pan, very hot pan, very well cooked, nice and pink, nice and Dear, it's delicious, right, one more dish, one more dish, just kidding, it's good to see you coming here . That's exactly all here tonight. Martin's bistro is packed. There are 48 guests booked, but I managed to get a table. I need to think. at rest and check that mixed and nasty

lamb

shanks

are well and truly a

lamb

shank look at the difference in that little mackerel, I mean the difference is night and day, it actually looks and smells delicious just by looking at it , you can see how it falls off the bone almost like some kind of lady taking her stockings off her legs, everything just slides off that bone, I mean, delicious local, yeah, the only local thing about the last leg of lamb was It was cash and take away treats, it's lovely. yes, absolutely beautiful, fresh ingredients, you can tell the difference we have had before, it was good, but this is excellent, that's how we feel it, this is what it's all about, really, very nice here, so we will definitely come back, the significant jump in a short period of time is phenomenal, here's the thing, okay, not every night will be a huge success, you have to constantly tell yourself that you are running a new business, it will happen, yes, we are still a team , we are still a family, I can see it tonight, well done. chef good night good night continue yes and I mean continue yes and you just yeah you're you're just you're a rock well done yeah to be honest it will be the creation of michelle martin's bistro because she's a young girl 20 years old but a head serious in her combine that with the determination of my Christ that is the recipe for success