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

Roko is over it. I'm talking pretentious food, stuffy service and ridiculous prices even for London. Ridiculous prices before I can drag Nick into the real world. I want to know how he handles his cooking, so I'm meeting him. and the suf of him Tim Sanford before the service tonight How are you today? I'm very well, it's a pleasure to see you. I'm glad to see you too. Hello, hello Chef, how are you? I'm fine, are you, Gordon? Yes, Tim, you are the suit, obviously, the

chef

in the suit.

chef

is the only show you've ever worked for of this caliber yeah what was it like last night dead like a Dodo absolutely no one no one at all no F to me that's extraordinary how you stop boredom how you stimulate yourself in terms of thinking of new ideas, this sounds absolutely terrible, but sometimes I watch Ready Steady cook, I pick up little things about it, yes I know it's terrible, you're the first chef I've ever met who is getting excited and energized. on the back of Ready Steady um just take me through your refrigerators like meat Frid, where would that be?

I've got my duck, my lamb, look at the sausages, it sounds nice to lose them, they're actually from too, yeah, they're amazing, this is basically it. fish trimmings Scarlet corals for fish soup rice pudding mhm meline mix ni Nick's refrigerators are full of the best

ingredients

but no one comes to eat it all. He is angry. You have the most extraordinary

ingredients

. You know it and if you don't sell them. eat it, yeah, things like, you know, meat and fish, so it's really a big plus, the rest is empty because you live like a king. Amazing food, no styes here, Tim must be extraordinary, he is, uh, yeah, well, you look good, thanks yeah Nick.

In trouble, he could be buying cheaper goods at his doorstep, so why isn't he with things like shrimp in the freezer? Yeah, and you're on an EST, you know, 20 miles, we struggle to get them fresh. I always used to be able to get them fresh no, seriously, you shouldn't forget I've been doing my homework. I have been here. I know how many boats the fish fleet has. I'll tell you what they caught on Saturday. I can tell you what there is. the market tomorrow morning, trust me, it's fine, I have a feeling that Nick is having me, he's at cookon L, everything has to look immaculate with the best cheese, the best sausages and the best rack of lamb, he He's in Kingslin, yeah, he didn't sit down. the Port of Monaco and each customer does not have five thousand dollars to spend on a bottle of wine before approaching the business.

I need to see what Tim and Nick are capable of and so I want to see them in action during a busy service, but things have fallen so low at Roko that the only way we've been able to fill the place tonight is by getting Nick's friends together. and some local businessmen and when you opened '91 the food was the same and then it wasn't, the duck egg with wild porridge. I thought it was part of history in terms of it having been on the menu for a decade, it wasn't from the beginning, but it was a dish that appeared, probably not, yeah, not long after 94, something like that, so 12 years and not 10. years old Nick's menu belongs in a museum, not a restaurant, but I guess with 12 years of practice, service should be a piece of cake, it's a throwback to the 90s, but Nick is obviously very attached to them, okay, it's over, well, is it that slow or not?

I'm this normal pace of service, yes, Nick is so busy preening that he seems to have forgotten the point of being a chef hitting on his customers. Sorry for the delay. It's not normal for that to sit there for so long. It is not like this? I forgot about the blood sausage and dropped the pom pom puree into the sauce to enjoy the hard work. Everything seems social, so love, breathless cooking, has no soul, no atmosphere, no enthusiasm for someone who has earned these Stripes. Nick is making hash of it tonight. service I just lost my red wine reduction.

I'm starting to think this is a man who lost the plot. The salad died in the heat as if he were the Creator. How was that absolutely horrendous for you? It's just that the normal way of working is certainly the way I'm working, yes, I'm worried because there are so many things happening that are so unnecessary that it's getting screwed up. It's painful, it's like open heart surgery without aesthetics. You are piling rubbish on rubbish and using rubbish on rubbish, it's all over. modified in a way that you've just surpassed any form of normality with food and you think the more I add and put in it's going to get better, it's not less, it's more, he ran to each table and said hello, my name is Nino.