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Chef Uses Orange Squash For Sauce | Ramsay's Kitchen Nightmares

Mar 16, 2024
I'm on the 1140 train heading to Oakhampton, a busy tourist town in the heart of rural Devon. The perfect restaurant here would be something of a little jewel in the crown and in the center of the city in terms of produce for a

chef

. a dream, you have the most amazing lamb, beef, dairy products, look at the environment, you could wish for better, absolutely amazing for six years, mick martin and his wife, mo, have run a successful cafe with the help of his 19-year-old adopted daughter, Michelle. But their luck has taken a turn for the worse since former truck driver and burger guy Mick decided to transform the room above the cafe into a bistro with disastrous results.
chef uses orange squash for sauce ramsay s kitchen nightmares
He could have made this room cheap and unpleasant at the end of the day that he wanted. to be the best restaurant in Oaky Mick is especially proud of their psychedelic wallpaper, a bit garish, everyone said no that's not going to work but the more I put it up the more I liked it. His specialties are ducklerange made with

orange

pumpkin. This is really sweet. look, and the year old lamb legs are served in a packet, if I used to bake them myself you'll always get a fatty one where I buy these, you can never go wrong with them on sunday afternoon in oakhampton mix opened their bistro especially for make myself some lunch my food is blowing my own trumpet if I had gone to university when I was young unfortunately Oakhampton doesn't agree the locals aren't biting the mixed volley it has put the family into an $80k debt that until a month it was kept hidden from moe and i was so shocked and angry very angry i could have walked i have to be honest now moe cut off the credit cards but dreamer mick plans to keep spending i'm just going to keep going and carry on even if i have to go into debt every once again.
chef uses orange squash for sauce ramsay s kitchen nightmares

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chef uses orange squash for sauce ramsay s kitchen nightmares...

It's all up to this business to save my marriage and everything, let's see what this ex-truck driver can do. A gastronomic experience. You must try the steaks. Local products. Chicken dishes. Legs of lamb. All delicious. all the food is freshly made hi hi michelle michelle nice to see you nice to meet you your blouse matches the wallpaper i feel like i'm going crazy i never touched this but i feel like i've swallowed shit compared to the horrible wallpaper the menu It's very attractive simple food freshly cooked in paper It looks delicious

orange

pumpkin A spoonful of rich, meaty

sauce

It's called clay Many of them say it's the best thing they've ever had It can't be that bad, right? first mix house special duck with orange

sauce

excellent ok, there are the potatoes, omg do I need sunglasses?
chef uses orange squash for sauce ramsay s kitchen nightmares
What is that sauce? I think maybe it's the orange

squash

he

uses

. Did you really say orange

squash

? It looks like someone dropped a lemon pie on it. the plate gives it color ah, that me, Jesus Christ, that is worse than benelli. Next is the lamb shank, who will love lamb shanks. Now it's okay, excellent, thank you, there is local lamb. They are actually vacuum packed. In fact, they can last approx. a year, just say that again, you buy, you vacuum pack lamb legs and they actually have a shelf life of about a year and you don't need to keep them refrigerated.
chef uses orange squash for sauce ramsay s kitchen nightmares
Holy yeah, wait a minute, where? Has that been going around? It's alone in a box. They are kept in a box in a hot

kitchen

. Yes, I have to tell the truth. Can't. Don't know. I respect your honesty well. I, for the first time, admit it. I'm not going to try it, okay, it might be the worst food I've ever known. The prankster who did it might be beyond my help. Hello, in 21 years of cooking, I have never refused to try the dish and when the leg of lamb arrived on the table. I was told it has a shelf life of 12 months.
It doesn't need refrigeration and Dad didn't cook it. How on the tin do you charge £11 for that? Tell me most pubs around here use the same thing. kind of a system mick you're running a bistro where's the leg of lamb that's the last one oh gordon that's their famous leg of lamb mick what's inside the leg of lamb and how long does it last has cooked so that a dish is never refrigerated, but it is all chemicals chemicals e number two e6134 e627e262 thickener e415 e4112 Fancy having a boat? thanks, I didn't eat it sugar flavorings color e 150d spices emulsifier e 322 yeast extract come on, mick I'm surprised you haven't killed Half the population of Oakhampton will be safe.
I don't know, they wouldn't sell them. Mick has even lied to his clients. All our food is freshly made. Your patience would be greatly appreciated even during busy times. We believe that quality comes first. speed, this reflects our style and our care, guys sir, I mean me, yes, but Gordon, we can't cook lamb legs and firm them up every day if we don't have customers, look for our books, that's not good enough Excuse me, should we talk about that? the duck, yeah, go on, what did you put in that sauce? It's like science fiction sperm. Sci-fi sperm.
Yeah, where's the orange juice? So it's an orange pumpkin. Yes, I concentrate. Yes, you know all the people reports we do. I love the source, you know, I thought I'd be as honest as a restaurateur, whatever you want to kill yourself, your responsibility is to give them at least something new and especially 11 pounds, okay, four times, help, well, he's stubborn. a stubborn one, I'll be the first to admit it, but we desperately need your help and I'm sorry, I'm going to get emotional, I don't want to be angry because my husband is being sentenced to death and we work. very hard for this business and it's killing us and I don't deny that you guys work hard, I can see it in his face, I can see it in his daughter, well, I just don't know what to say.
Some fresh air. The most shocking thing about this was Mick's indifference, how he has that level of arrogance that he can get away with anything. It doesn't look like he can cook anything, so my biggest nightmare right now is Mitch, the dubco bistro aspect. convicted, the man in charge, mick martin, is recklessly pursuing his pipe dream and has already sold his family's four bedroom house to keep it afloat, he continues to lose money and his family is on the brink, yes, i have worked very hard all my life and I didn't have much when I was a kid and I always dreamed of a beautiful house and that's what I had, it was a dream you know, I took it away now, mick and mick live in a small apartment on the premises, even now mick stays I'm cutting through the darkness on their finances, so I'm going to try to figure out how much money they have left, damn it, but it's a big step down to a four-bedroom house, so the bistro wasn't Moe's idea, the bistro was yours. idea because you always wanted to move forward here all the time I'm starting to understand that now it doesn't matter what my wife says if I have a dream in my head well I'm sorry that's selfish I may be selfish but that's old fashioned stubbornness and selfishness at best, well that's why I've kept everything from you because I'm the guy who's more stubborn than I thought, if you don't stop spending you'll lose the business and your family could be homeless in a few months what's left in the coffers what do you have hidden well, I have a car, I can hit four grandmothers, so you don't know about that one that's for a rainy day, this is getting worse.
I've made this room and I'm proud of it, but I don't have it the way I want it and I'm going to keep nibbling at it until I do or if I can lose too much, I can't right now. I think my ears are confusing his wife and in the middle of a credit crisis he is risking the future of his family, the situation is terrible and I don't think he has grasped the reality in terms of what it is like and he said well, if it closes, it closes , but it's everyone else he's dragging with him through his own stubbornness.
Can you ask about table nine? Could you let me know when table 9 is almost ready? Thank you before I can start fixing this restaurant. I need to see how bad things really are, so tonight. I'm filling the beast with 30 locals and going to see the Martin family in action. Do you have peas? No, so I'll put them on. That's what I'm saying. Talk to me and then I know what you want Mick to wear. have a burger van and you can tell he's working alone and leaving the engine, guess what he's doing mick is there any chance you could talk to Mo for a bit, if at least she could help you a little more if you open up and ask him?
No, if I say something, if you forget, then what's the point, you love, well, whatever, as long as you make me look small, you're happy, well, if you made all your side dishes and vegetables, I'd know where . I am, but I'm also doing that for your damn job tonight it's like a one man band there, like he's back in his burger van cooking in and out of the microwave and totally backwards, I mean, no mo In the

kitchen

, we have only been in service for an hour and a half, but there is already a large backlog of orders, a mixture began to fall apart.
I don't want them not to send food until I tell you it's okay, not to send food until he says it's okay, no more food. How long do I have no more orders? Wait until he says if I send one thing they'll rip my head off. Don't know. This is ridiculous. If Mick can't handle shipping prepared meals, he shouldn't be running. he Joe's cooking I really don't care what anyone says I can only do what I can do I'd rather you didn't take it out with me because I'm just asking. I had to delay two tables so I have plastic upstairs michelle is awesome she is the only person here who is in control unfortunately she now has to face the consequences of her father's incompetence yes I have been waiting too long to be fair I have lost count of the minutes and we are desperately hungry those meals made it out of the kitchen now they are being sent back we have a phone there to communicate don't come down here and try to make a scene because you're on camera oh you're the one doing it Can you help me please?
You're going to have to keep working with my outfit like this for longer. I'll go and fix it. I'm so sorry, but the beast always closes. My husband's big dream is a complete fart. Where did he go? I don't know, Gordon, I don't care, okay, come on, I can't, I'm not going to have a heart attack over this. I don't want you to have a heart. I don't want you to have it. a heart attack from this boom, I just don't want him, I'm his daughter and he talks to me like I'm a mom, you know, and that's his wife, you know, he thinks he does it because he thinks he gets his way, he can.
I can't get my way, I can take the punches, so I think I tried to take all the punches for everyone, but even I have a breaking point. 18 clients were not fed tonight. I'm not going to let Mick get away with this. I respect that she took the shit tonight. I would appreciate it if you would come up and apologize to the customers. I'm not one of the words. Oh, come on, Mick, now give me a little more than that, Jesus Christ, come on. I already finished all the food and I apologize, you are a restaurant, you can't just say we're not going to eat, I could do it right, I won't die, no, when you have paying customers, this is the first time.
For me, I'm trying to fix a family and a restaurant. I have to communicate some truth to Mick. I'm surprised these two are still here at the end of the day. They know I love them. It's no big deal. what to do with that and I always say you know that's not the passport to treat them as you are, yes, but it's not my intention, ah, you do it and unfortunately you don't even know how bad it is because you haven't taken a step. I went out and saw what they are experiencing when you are angry about it.
I see tonight is the first time I've seen it, but I never thought I'd hear that, Gordon, no, so far there's mental torture. there's a psychological moe head there he's running around like he's a little, a little rag up his butt, it's not fair, it's not normal and it's not, it's not the right way to run a kitchen. I am deeply concerned about mick's ability to run this family bistro of his. start working not against his wife and daughter if he doesn't I am convinced this business will fail and the family will fall apart the only thing they have got right so far is the concept oh Camden is crying out for something really good An intimate family friendly little bistro from the neighborhood, but before we can begin, these guys need to get back to the basics, cooking fresh ingredients.
From now on, I'll make sure it's a team effort. I need to change the menu from fake to fresh. and took the whole family to a dairy farm just 20 minutes from their door to teach them the importance of quality ingredients. I'm going to show you what to feed your clients. You visit cash and carry a minimum of three times a week. four minutes four times a week so you can cut back on the miles, yeah, so what I wanted to do was not just bring you, but bring everyone here and get you a little bit closer to where the food starts, yeah, get in contact with Duncan, how?
You are very good? Good to see you. Excellent. You have bought a lot of milk. Don't have many plastic gardens but have never milked one? You're getting close to that ass, you got itbusiness let alone a marriage without being open and honest moe had enough and decided not to let mick off the hook you are I'm not used to me standing up to you, I let you walk all over me like a fucking doormat and I won't do it anymore. My business is wrapped up in my marriage and the way I look at it is that you are your cat. work with your heart and soul down and this is my dream, no one says you haven't earned Wednesdays, Thursdays and Sundays off every week and down there every day now you're being so, so, so childish, which I'm going to do.
Sorry for the discussion. What did he say? He said he won't feel the same way about me again. I think right now he feels depressed because he is. feeling like you know this is what I wanted to get the business off my back completely and I mean it's not thinking at all that comes naturally to me, the most important thing is that you face it because it's the only way we're going to go. To make progress, you know, let's hope Mick decides to put his family instead of his pride first. It's launch day. Calm down and he's at it again.
I have a big change coming from the Martin family and I hope it reminds Mick where. the strength of your business is that we have a family bistro, yes, so we are happy with the word bistro, okay, yes, that works very well, but one thing you haven't done correctly, yes, in six years is use This is really nice, excellent. so it's going to take you three running now, yeah, bistro, yeah, and it represents each and every one of you and brings you together as a family, the beginning, yeah, of a new chapter, thank you very much, uh, I can't think of a better way holy spirit jesus christ of the mighty does it look lovely, yes, not so nice, huh, lovely, the changes inside the bistro are even more dramatic, the room now has a warm and cozy feel, the television is has turned off and so are the tail clots tonight? 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 was not about changing this restaurant but about changing a family and tonight we are relaunching martin's bistro make that work michelle will be in charge of the kitchen with moe as her assistant we can do it easier with you i can do anything darling i will see you later tonight all my changes to the mixed menu are complete and i have created three new dishes mussels in white wine and garlic chicken kyiv and salmon and fish cakes with smoked haddock.
I have managed to keep mick out of the kitchen and found him a new role from now on he will be running the house and here we go mo big night first order exhale please first check the table ten four covers we have booked two sessions in the dining room so the team is under more pressure than ever, but if mick and mo are going to start paying to pay off their huge debt, this can't be a one-time thing and I'm not touching anything, you'll be there, I'm standing here, yeah , and now I'm, yes, that's from seven and one minute, you're coming,

chef

. ready, set, and in the elevator, big charlie, please, michelle is calm, calm and in control, the first courses are gone quickly, that's a great start, the chicken has been on for seven minutes, we sent four starters, mom You can cross that out 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 spicy and vinegary it's very well made this is what i imagined real chicken kyiv should taste like and it did . and it was simply the most delicious dinner ever.
The relaunch is going well, but Mick is about to get feedback from a colleague. It's a lot of fun and the food is looking for trash tonight, but your cooking tops everything tonight. I wish you would tell yourself that those lamb legs. he became furious, oh they are lovely 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 leave the night. The night is getting busier and I need Mick to stay. in control 8 15 going well, yes, remove these first tables back at the bar, we start the relay, yes, and this, hey, first session, we break even, second session, we start making money, come on, in The second session, the diners have arrived, but Mick collapsed, you know?
I wish my name wasn't there. Mick mcmick of all. Mick can't keep up as he is stressing over nothing. You know, and if he gets stressed, everyone will get stressed. I was relieved to get Mick out of the kitchen. He was a he A big headache was eliminated. Put them in the dining room. It's like having a wisdom tooth that you're trying to get out without anesthesia. Tonight. Michelle was brilliant. Moe was a rock and the bistro made two thousand pounds. Unfortunately, Mick let his family down and he's too much of a pig. -I'm determined to admit it, tonight went well, so you had control of the dining room tonight, yes, it was total control that you were running around, I think it was a great success there tonight, let's leave it at that, why what do you always think? that people pick on you when I try to tell you something objectively oh good night I'm not going to argue with you okay mick yeah good night well we were at the top weren't we honey?
Yes, before I go. anywhere if any of that comes back here and he tries to oh wait, wait, I know it's the beginning of the event, it's the beginning of the end, well, he says quietly tonight, you know, I'm not even very happy with the room. Many of the customers didn't like the well done room, thank you ok stick with it definitely yeah I won't let you down don't let down yeah keep together excellent get 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'll put on both of them. to make your way back into the kitchen and dining room six weeks later I'm back in Oakhampton on my way to Martin's Bistro I can't wait to find out what's going on and what they've been up to the last month because we've got to get back to basics with this and Starting almost as if we were opening a new restaurant from scratch, I left Michelle in charge of the kitchen.
She has potential but lacks experience so whilst I was away I arranged to have some further training at a top restaurant in Devon now you may find it fun just remember it will break now I'm about to find out if our new skills are paying off at the bistro, ladies, how are we both doing? Hello, it's good to see you. see you in terms of numbers how many numbers cover 24 this saturday the 24th is good quite a few walk ins which is really good we have had a lot of inquiries for anniversaries birthday parties well everything off the menu which is ideal .
Everything taken has gone up and is going up every week and after the work experience I organized for Michelle, the sky is the limit, this Monday just disappeared. I actually had to kill a live lobster. Great news. How was that pretty funny? It was quite 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 want you now, okay, go and make me something, yeah, thinking about what you learned at Exeter, thinking about what you've put here and make me something that's not on the menu to eat while Michelle fights me with something.
I want to know how Mick feels about my changes now that business is increasing. How are you? Right? It's frustrating if you're not in the kitchen. No, I miss it, but now I'm not so stressed. I can honestly say we will be the only place around here. What we will do 100 100 homemade and fresh, that's what will help. this family restaurant, right, could never have done that, yeah, well, it's very honest that you have the balls to say it and admit it. I'm so glad to hear that Mick finally got the message and that he is behind the new bistro.
And that has to 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. Yes, that's my girl. Yeah, I've gotten tougher and even Mick said, "You've changed." i said so much mick i've let you walk all over me for too long i can kiss it it's time to try my chef's new creation ok what's up salmon fillet it's delicious simple with pea puree lovely , uh, you cooked the salmon. On the skin, yeah, yeah, how did you get the skin so crispy? What did you put there?
Olive oil just a little hot pan very hot pan nice cooked with spoonfuls nice and pink and that, my dear, is delicious, right, one more dish, one more dish, joking It's good to see you coming here tonight. Martin's bistro is packed. There are 48 guests booked, but I managed to get a table. I need to rest and check that the nasty mixed lamb shanks are well and truly out of the way at a glance. What a 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 it falling off the bone, almost like it's some kind of young lady that's remove the stockings from the legs. everything just slides off that bone, I mean, delicious, local, yes the only local thing about the last lamp holder was that it was cash and carried delicious, it's lovely, yes, absolutely beautiful, the fresh ingredients even notice the difference like We have been before, it was good. but this is excellent, that's how we feel about it, this is what it's really about, very nice here and we will definitely be back, the significant jump in a short period of time is phenomenal, this is what's okay, not every night will be a great success. constantly telling themselves that they are running a new business, it will happen, yes, we are still a team, we are still a family, I can see that tonight, well done, chef, good night, good night, carry on, yes, and I mean , continue, yes, and you, yes, yes, yes. you're new to rock, well done, yes to be honest it will be the creation of michelle martin's bistro because she is a young 20 year old, but she has a serious head that combines that with the determination of mo, christ, that's the recipe for your success

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