The Walnut Tree Inn Struggles To Take Gordon's Advice | Ramsay's Kitchen Nightmares Full Episode

very expensive, which puts people off. Have we increased the price in the last three years? more and more expensive, yes, probably the plateau for the mayor was 55 60 16 60 and then I raised it to 65 and only in the last two months I put it at 70 because the price of fish continues to rise as always, francesco."Do you think that "He knows better, but I won't beat him up in front of his team anyway. Now I have other things to worry about. There is still no head chef so far. I think Stefano and Gary are the best candidates, but Francesco just won." .

I don't consider them, it has to be realistic, it's in the middle of Wales, not London, and if we don't find anyone as good as Gary, we don't find anyone as good as Stefano, then you know we're going to look. What we have internally good, no, I think we need someone really from the outside and from the inside internally, it can only be me, Francesco just doesn't see it, but Gary and Stefano have talent and I'm going to show it to them. The only way to get him to try your food is to make him believe that I cooked it very important tomorrow night.

Yes, it's your half hour. Have you thought about your dishes? I think of an oyster starter as a crushed herb. On top of the main dishes, thinking of a meat of some kind like a Philip, there are some shallots so important that we will do the service and then at the end of the service we will sit them down and hit them. Oh right, Stefano, let's go to the

kitchen

about the delegation, the lack of direction, yes, we can work on that, that's doable, but this is your half hour of magic, okay, then we'll sit him down for dinner and say that eat. next up this is me this is me on a plate yes, of course, hard on the material, how do you say erection in Italian, correction, the money, okay, alexioni, me, fancy word for an erection, in addition to preparing your meals , Gary and Stefano must do their normal tasks in the

kitchen

.

Stefano immediately starts working with the team, but Gary is only interested in his own food, although I think he is too ambitious. Gary, two seconds, you've had a little more time this morning to prepare. Yes, he hasn't done anything. for tonight, so we'll switch, yeah, okay, okay, once all these vegetables cook, I want you in the kitchen, focus on the service tonight, focus on the marquees for tomorrow night, yeah , and then you will

take

two hours, yes, enough, yes, hours, I really thought. Gary had great potential to be a good head chef but he honestly didn't give a damn about his team, he only cares about himself and selfish people don't make great head chefs. francesco and enrique think i'm the chef tonight if gary and stefano haven't prepared it it will be my reputation that will be affected stefano's duck and chestnut ravioli show real imagination now i like the um the sweet you're sorry can you taste something It's sweet, it's very good, it's chestnuts.

I like whispers, right? and francesca are gary oyster crews very nice stefano yes gary yes so far so good clean place for me it is a sign of yes happiness yes it is clean it is good for main course gary it is called filet philip and sea bass stefano nice both well done happy hello yes happy still can't talk to me yet right go kevin whatever you do don't leave those guys well well done yes I like the colors I'm sure I like the taste hey I've never seen you so happy yes it was already time, uh, hey guys, okay, yeah, dinner, dinner, I really like the contestants' ravioli, yeah, and I liked everything else interesting to me, yeah, I would say most of the dishes were exciting.

I was interested in the Indian ravioli, which again I found exciting and very good, very well done and the meat and the meat, I would have liked half the finaise under the meat, some potatoes with foam, potatoes that would have hit the dishes and they would balance it, don't

take

this the wrong way. way, but I didn't cook any dishes, right, oysters, meat sorbet, yes, it was their menu 24 hours ago, yes, duck ravioli, sea bass and pancakes, they were Stefanos and why were they not interviewed during the week because I think Francesco did not believe that they.

They are good enough. He wanted them to cook three dishes each for the two of you. Have dinner tonight, so I didn't touch anything. Thank you so much. Leave your comments. Thank you. Okay, Gary, two seconds, Step Island. Well, that was interesting tonight, yes, all the dishes. that they have both done this he said that he was able to go to the menu oh great because for me it went very well they both came out triumphant and if he wasn't going to consider them for the job then I would, it's the fourth day. I'm halfway through my time at Walnut Francesco the owner has been stubbornly resisting my suggestions, we still need to find a head chef and with a £70 main course on the menu I'm determined to make him lower his prices if he continues being as quiet as it is, are you going to try to lower the prices a little to create something new in the Walmart

tree

to get people to come back here?

No I don't want to fall on the cheap side because that's a choice, I'm not talking about asking you to open the doors and become a happy diner, yes it took 37 years to get the business to where it is today of course you are going on three years and sadly it's on the decline. What I'm trying to say is you bring new traffic in the door and you change your pricing to establish trust and once you have trust, over a five or six year period, yes, you increase volume with justification. of what you're doing is not convinced always saying I'm not if you have the food and those customers walk through the door and are generating sales, the acid, so the chances are much greater of doing it that way than of doing it is the way you are currently doing it anyway yes yes hallelujah welcome back come back where have you been where has no one gone in the morning please try it I will do it I will friend please no problem thank god francesco you finally agreed to one of my ideas and there is more good news finally a candidate for the position of head chef with a good pedigree and now, at 26 years old, you feel that you have worked and in the last two establishments as a sous chef Now I am ready for your first job of head chef.

Yes, I'm getting to the point where I'm in the kitchen. I have my own ideas about the way I want to do things. Okay, obviously, some mushrooms, arugula, green gorgonzola. mustard garlic see you in 15 minutes thank you spencer bed of tomato salad the mushroom tagatelli something like carbonara almost the liguini and now I'm thinking like rockford and arugula salad on top if I have time Spencer ralph has traveled from London, this would be his first I work as a head chef, but has worked in a Michigan-style restaurant. He looks strong in impressionism. Yes, I like the idea of ​​being 26 years old.

Someone young. Someone vibrant. if you're not hungry now then when you'll never be here yes, thank you it's an arugula and tomato salad with mushroom carbonara and poached haddock thank you very much it looks clean yes, it looks nice it's not um it's very well cooked it's not stuck it's no frozen um have you heard the report have you kept it simple yes yes what has been shown in the last 15 minutes the guy can cook no the flavors are there the flavors are there exactly like that sit down how do you feel running the establishment um with a michelin star is a little daunting now to do it the first time, yes, a little, but I'm also, you know, it's what I've always aimed for, it's always what I wanted, you know, and in a way I feel confident and scared at the same time thank you very much thank you with a michelin guide coming out in a month i really hope spencer takes the job excellent suspension if you can start soon there is a small chance that

walnut

can save his coveted star almost everyone seems happier and it is very It's important to find the right person to fit in with those two guys, especially Garria, because here you have a spunky little Rottweiler who really wants this job and you're not prepared to give him the chance.

I hope we have found a great head chef now I want to change the atmosphere in the dining room. It's too cold and formal. We need to bring back some of the rustic charm that people loved in the old days. Let's hope Francesco agrees. It's just the first reaction. Flexible. in the kitchen I want to see more energy and more get up and stay focused so when Gary wants to say something buddy, you're here listening ready to say yes or no no on the floor cockroaches live on the floor you're not a cockroach even with that hairstyle you're still not a can of cockroaches she locked him up the first few seasons everyone needs to know when the food is good enough to leave the kitchen, even Blakey that's why she doesn't take much time microwaving like an absolute donkey but not cooked you weren't actually tasting anything you're just pressing buttons taking it out put it on the plate it has a michelin star this establishment you're going to have to learn to taste properly understand what the flavor balance of us is I'm going to make a chef out of you you know yeah yeah yeah that kills me, let's do a shepherd, you know how it came out, I don't know, but I'm thinking about it now, yeah, Kevin's been here for years so he can tell me yes. the vibe is more like it used to be uh this looks nice and it's just breaking down and it's not just boring yeah less starches it's been like here for years have you done anything? oh yeah, yeah, yeah, yeah, apparently people used to come over for lunch. and stay for hours spending even more money, we need to get that relaxed family feeling back, yes, God, what a difference, big difference and cozy, which is the most important thing and that's what was missing, welcome, yes, more welcome here, yes, It looks fantastic, it will really be over time it will be yes, yes, the dining room needs a final touch to restore the ancient traditions established by its previous owner and you want to think that the angels need a photo of you and candid, no, the whole generation passes to the new one. generation I think Francesco has finally seen the light, but it has been a difficult few days and the team could use a night off.

Kevin has been trying to get us all to his place since I got here. Now I understand why I've heard about the naked chef. But this is the first time I've seen a naked waiter Yes, I'm too sexy for this song On the sixth and despite the hangovers we go back to work Today is a great day El Nogal turns 40 this month and Francesco is having a party I think I should invite Franco and Anne. The previous owners are a vital part of the restaurant's history. There's one thing I want you to do for me. Yes, you're not going to like it.

I know you're not going to lie because you won't agree, but I really believe. which is important. I want you to bring Franco back and I want you to talk to him. I can already see in your face that you don't want to do it. I do not have to. Say anything, my inspiration says it all. I think the first minute Frankie walks in here he will silence the rumors, he will cut off communication and start encouraging the locals to return. The message is to tell him that you want to maintain what he has built. that's what I'm fighting for I'm fighting for the world's reputation in three more than mine thank you thank you franco and we're here for 37. yes, yes, francesca has been here for three 37 plus three is 40 yes, massive celebration big celebration 40 years of history yes I'm going to put it back on the map put it up and along with that I think 80 90 guests will come they have really nice and exciting marquees stefano can you cornell? can you quenelle? give me an answer right away don Not taking two weeks of vacation is not nice, well it's not that nice, let's learn again, yeah, look as fast as you can to spin the spoon before it gets cold here four goals there and then heat the chocolate mousse on the back of the parmesan hand again yes and then slide yes classic okay step one, go first no, not bad, not bad, not bad, not bad for the first Maybe, not angry, not bad, a little too much, but again in the last few days.

I have realized that Stefano is very talented, it is a shame that he is so shy until now. Stefano is beating you, on the other hand, Gary thinks he's the dog bowler, but he's not that good of a cook, yes, he'll be very nice, yes please. don't put your thing in now you can cook with all your heart your hair is perfect all nice and spiky and all the girls are never ready they still want hairy tonight's party is a hit or miss for francesco he's about to burst and It should start to fill the restaurant a little bit again, you know, obviously it will be a very emotional evening for me and for the rest of the customers who will come here and for one person especially Francoise, I work there, it's your place this time and you're proud to show This, of course, after all these yeses, Francesca invited 80 of Abigail's great and good.

Everyone must love everything and if they tell all their friends that the food is as good as ever, then Francesco could soon serve 800 people a week, just like the old days, okay, just pass me one it's for me What was that ricotta? um we've all been waiting for Franco and hope

full

y he'll arrive. This will show that Francesco continues the traditions they established in the

walnut

meI'd love to because I'm going out to dinner tonight. I'm so glad you both came here and uh to celebrate this special event for both of you for everyone. Thank you so much.

A pleasure. do it together yeah, happy birthday, happy birthday, I wish it had been a wonderful night. I just hope it marks the beginning of the walnut

tree

's resurgence. I just wanted to say thank you all so much because without you this wouldn't have happened and I really appreciate your hard work, thank you, thank you The next morning our phone call to Spencer Ralph brings another breakthrough. Hi Spencer, I'm Francesco, here since the 13th. How are you, Spencer? Thank you very much, in fact, he accepted the job as head chef. Goodbye for now. you sounded excited, yes, very much, so yes, and I'm very excited, fantastic, that's quite refreshing, that's a relief, yes, oh yes, it was very happy, excellent, well, there's just one more thing Francesco needs to figure out with the arrival of spencer as head chef he can only be a sous chef stefano or gary one can stay but must leave gary is so ambitious i'm not sure he'll give spencer the support he needs how would you feel if i brought a new head chef now?

Well, I mean, I could say before I'm not upset about it but um if Francesco feels the need to do it I'm going to learn so whoever comes in has something to teach me but then if they're not good or if they're just as calm or uncomfortable with the Stephanos . I'm going to keep going and still get ahead of them and prove them wrong, so even if a new chef comes in, I'll still try. For the money, yes, yes, under Franco, what Spencer needs in a number two is a chef who combines teamwork and cooking ability.

It's clearly obvious that both you and Gary can't stay. One of you will have to go and I think you should stay well. Seeing that when the new head chef arrives I think it will be a good recipe for success, but we have to maintain that authenticity of that Italian style, that rustic feel of the walnut. That's right, you don't know what will happen. Stay here, right? I would like to stay here. Something has changed here. It's a difficult decision, although Gary and Stefano have things going for them. I'm convinced his father would make a better sous chef, but will Francesco agree?

I doubt it. That was interesting, yes, one thing I have learned in the last few days is that they cannot work together, it is totally impossible, okay, definitely not, but one will have to go, definitely, my big concern is that Gary is not a team player, but someone like Stefano would. sit down and be a great number two you have worked with both yes which one would you have to get rid of well in this case i have to finally try francesca and i agree on something stefano should stay as spencer's number two and gary should go for mozzarella Spencer .

He has brought new hope to the kitchen. I am convinced that he will improve the standard of the food. Did he manage to stay in the kitchen? Yes, and he didn't come in with his jacket. That's good, but there's also a big disappointment, disillusioned with all the changes, stefano with his unique italian influence has stopped letting gary slide so quickly into the role of sous chef that you ousted him, no you didn't actually oust him, Now I look at it like um Spencer would have been if he's been given the opportunity to do whatever he wants, that bothers you, that doesn't bother me that much, I think he's upset, so if I don't want to see you, but you're stronger than Stefano Yes, the arrival of the head chef has created a new stir. in the era and business is already improving, but just a couple of weeks later, bad news, the Walnut Tree Inn has lost its precious Michelin star.

I'm sorry about the mission staff. Yes, it is a big blow that we are going to receive when we return. foot, but is it too little too late? Some time ago I spent a week in Wales at the walnut tree trying to change its luck and let me tell you it was an incredible week, you locked it in well, back in your car, the tree was desperately trying to hold on to its Michelin star it had two big problems there is no chef very boring don't you dare cross that line stay on that side and a stubborn italian owner francesco I can already see it in your face you don't want to do it his expensive and unimaginative food was putting off the customers, Jesus is what to write the Spencer Ralph's arrival has Jeff bringing renewed hope to the beleaguered vibrant conference kitchen Hey, that looks lovely, but getting Francesco to lower his prices was like pulling canines out of a saber tooth. tiger and if he doesn't reduce the prices on him and listen well, frankly, he will be alone in everything he was in December 2003.

Hi Kevin, I just hope the transformation of the walnut is deeper than a coat of white wash. to see I'm a lover you know what I mean on the catwalk and that Francesco has finally followed some of my

advice

how are you? yeah, it's good to see you, it's good to see you, hey again, how's business going, it's been precarious, you can't, I can't, you know, one day you do two, one day you do seventy, you can't, you know, predict it and today I'm lost lunch at eight there tonight, tonight, eight nine, sure, so business is depressingly static.

It surprises me because Spencer clearly had a positive influence on the quality of the food and Francesco claims to have lowered the prices on him, so why aren't Abigail Veni's people still flocking to eat at Nogal? I still have the impression that the price is too high. In comparison, we have some super restaurants around here, interesting, they are taking your breath away. I thought about going there and then I got some reports there. They said it was okay but it was a bit average and it was a bit expensive for what you were getting, you have to think of something much better, haven't you encouraged people, yeah, yeah, everywhere, everywhere around here Now it has to be good, yes, or people won't patronize it, will they?

No, no, in Abigail, I think everyone thinks it's expensive, of course, for some strange and stubborn, clearly obvious reason, she hasn't lowered her Pisces to encourage everyone on this high street to go back there and see how good it is. . Francesca has always been a tough nut to crack, so I'll present some hard facts to her. I thought she could make you understand the importance of creating traffic, a healthy business, and positive cash flow. 68 of all the people I spoke to. Until this morning I won't go anywhere near the place because it is rumored that it is too expensive.

We need clients. I think I can lower the price more than I would have done before because their main dishes are five pounds more expensive than anywhere else within a 10 mile radius, so sometimes I think in your mind that you think you have to lower standards to lower prices. I can't lower my standard any lower than this. No, we don't have to lower standards. It's clearly obvious why they won't come back here because it's too expensive, so how do you want me to juggle flexibility and have we been flexible? We have been flexible. No, there is nothing good next time I go. down main street at a big event you come with me and walk with me I'm not interested in listening to you I'm not interested at all well that's wrong no, it's not wrong that attitude sucks come with me I'm proud of what I am, I'm proud, please, If you want to come, the door is open, if you don't want to come, well, I'm Francesco, he's still selling the wrong way on a one-way street, but his business is at the limit and he's clearly too scared to take his feet off the pedals. when you drive a ferrari you drive a ferrari you don't drive i'm sure spencer is a talented chef but he could be doing more to help francesco lower his prices eh he won.

Don't listen, okay, I want to spend a little time with you and take a look at two examples. Now they seem expensive. They are. Why don't you cook one? Yes, tell Francesca I'll pay for it. Okay, no, don't give it to me. It's a tough time, I'll buy the dish, okay, I'll illustrate how easy it is with your most expensive starter, there are only pan-seared scallops and baby vegetables on the menu, they weigh almost 14 pounds, it's a phenomenal portion, that's it A huge portion, I know. You could take one academic pound and divide the rest into three.

I would say there are key dishes that are my extravagant dishes. I like to go get ingredients, you know, just to enjoy, but it's not about you, it's not about me and it's not about him, it's about the customers, the customers, that's right and without them we are what we don't work on and the reason we don't send any audiences is because the start of the mains is too big, Spencer needs to start being. a little craftier with these dishes by cutting the huge scallops into three instead of two, I can use one less so we'll serve it to Francesca okay, and I'm using large vegetables instead of small ones, not only are they tastier and Much cheaper, they will give this dish that rustic Italian feel.

Spencer's current menu, carrots, yes, scenario, and you have some good wild mushrooms from the garden, yes, and if not, some tender greens inside, all this without compromising quality. season with a little lemon juice thank you, you would never feel difficult if you do, now I know we have used two important places. This new dish can be included on the menu at a significantly lower price without any loss of profit. Francesco and if he sells just one more as a result of this price drop then he has already made money. okay, I have two minutes, yes sir, okay, something I want you to try, please, yes sir, does the portion seem small? no, it looks gloomy, it looks big.

We already have one less scallop, we have already gotten rid of the tender vegetables. The cost of the dish has been reduced by four pounds per serving. I'd love for you to go up and put this on the menu at nine pounds fifty for tonight. Don't look at what I do. What I'm trying to do is highlight the ease of flexibility. Now you can start restructuring your menu cheaper without lowering the quality because that's what made me angry this morning because you said I would lower my prices. I'm lowering the quality. and I will show you from the point of view of a chef that you appreciate it from the point of view of your participation I have in my pocket what scallops at that price can sell now so I can sell that you are missing a point, no, I don't you're missing a point and you're trying, yes, but you're messing with the most expensive damn things on the menu, that's right, I have no problem selling it, no I have no problem saying, leave it.

I'm just telling you why I don't have my first order was a scallop. So what are you telling me? I am doing something wrong? No, let me tell you, you are not doing anything wrong if we can lower the price. I said, I take your concept inside me, you haven't taken anything, no, because you are so stubborn, you are not interested, I am just trying to explain, you are in the middle, if you are drinking, you are not drinking. the one at home, right? If you're buying a Mercedes, you're not buying a fear, aren't you stupid, no I'm not, are you stupid or something?

You're telling me that the future of warhead trees is rosy and you have nothing to worry about. No, I don't want the future of the three injured to be rosy after three and a half years that I have been here. The future of the Warner tree will be progressive. um, he's clearly happy with what he has and that's all he has, so it won't work, he needs to wake up, he won't realize anything if this doesn't succeed, I just don't blame you. no, I just don't want to blame myself no, don't blame yourself, say what you want, I tried my best but nothing works and I do it because I like to talk to a breeze block, well then you're the same because he doesn't understand what I'm doing doing here I'm the same as you no now you're dreaming even more now I'm the same as you know me kisses I don't think like you don't know I think like you let's change the subject I'll go home and you'll keep fighting, let's leave it at that.

Very stubborn, you are Italian, right?