First Ever Episode of Kitchen Nightmares with Gordon Ramsay | Watch in Full

Bonaparte's restaurant is in dire straits, new owner Sue Ray has ruined

ever

ything, it's frustrating, I don't know what, the customers are nowhere to be seen now that she's booked, there's no garden, there's no chance of the Under walking sleep, my

kitchen

s are reduced to two employees and the money is almost gone. I'm going in to identify the problems. I'll find out if the markets there, if a team is joining, thanks for your penalty and if the head chef is tough enough, you're pissing yourself. I know I only have one week to turn this restaurant into a viable business.

Honeymoons over. Gotta start making profits now alongside its posh neighbors Ilkley and CID seller Skipton, a small working class town that has yet to make its mark on the market. culinary map of Britain many fish bars, cafes alongside a quaint little place a small Yorkshire town Bonaparte wine bar and basement Richmond in High Stream was acquired by its current owner just over a year ago in her time, Sue Reyes sold

ever

ything from donkey rides to cavity wall insulation, but the restaurant business is totally new to her and so far the locals aren't biting any bullshit, so how's it going?

How many had lunch and last night two again? So two customers, although that was all night. death absolute death the harsh truth is that two-thirds of restaurants do not survive beyond their

first

birthday and, as things stand, Susan risks increasing those statistics as a last resort, she has put all her trust in a boss cooking for 21 years, together I think that good food will guarantee Bonaparte a better future. It's like being kind, you know, I mean, you just start from nothing and create some things. I think that's why I love being a chef from humble beginnings.

Five years ago, washing dishes. Tim has had a meteoric rise, obviously I'd like a couple of arresting jobs, maybe three as leads in London, New York, you know, wherever you know the big cities, so that's my main ambition and obviously, make lots of money. Tim's biggest dream is to become a television chef. but for now he's taking advantage of his

first

opportunity to run his own

kitchen

, how did you find Tim? that or it's a great pleasure to meet you, sir, in the same way and late, so you are the head chef, yes, and you are the we will also be the sous chef.

Looks like lunch is too busy, no, absolutely, I didn't think about it. Standing there, twiddling my thumbs, no suits, food income is dismal, £200 a week, I should be earning at least ten times more, but it doesn't even cover Tim's salary, let alone food costs and expenses In general, chefs couldn't be less enthusiastic about this custom of cooking for me. I'll never know how good they are unless there are customers at the Tim Ham restaurant, you haven't booked anything in the garden, nothing, it's out of the question, no chance of walk-ins, maybe they're slim, I don't want to see you with a little pressure tonight, right, it's 5 to. 6 Don't wait to go out on the street, knock on some doors and invite some locals to dinner, take off and take off your coats for some customers that way if the customers don't come in of their own free will these two young chefs are going to have to go and drag them, excuse me, we would like to dine fine, it requires the ultimate in presentation, setting and service, but above all it requires impeccable food, it just made people come now, it's like a big cake.

You have all the ingredients and you can mix them, you just find the right consistency, make it rise. This place's reputation can't be that good, even with free food from a fine dining menu they've only managed to get out. at 11 I guess for any head chef this would be a walk in the park that's for a tip motor main course a venison a brother waiter the tickets get good I only put them there because we never have enough to worry about who is moving the fish tonight I will do 20 sighs house/funk to organize your kitchen oh please, okay, the hot starters I will do the cold start, the fish smells good to meet your model, please, because here then we will stay here and me I'll do this right just when I'm not doing anything I'll just get on an album yeah I'd put together a winning run within reason okay here we go Red Bartley with the first orders now I can really see what's going on.

In the kitchen I just hit a lot of balls, never mind the good food, they can't even get the bread right now. The fish is ready. Yeah, we're about to put them in a little bit because frozen breads, pigeons are cute, and Fred's. not around if you throw that cabbage one more time on the edge of your ass, okay, yeah, all delivered, let's go, even when the kitchens are busy, you should be looking to get the shocks out within ten minutes of receiving the order, These poor souls are waited for half an hour. Time for the pigeon breast with mushroom ravioli and that's not the only problem Tim, you made it here yes, it tastes burnt, that man smells like that.

Do you want to see the talent burn? but no, no, you point out, yes, this is really worrying. chef who can't even taste his own burnt food, won't win any awards for his control of the kitchen either and there are only two of them here humming in the background, that's the vision, the microwave that shouldn't go with the main course. four minutes ago and getting things out for some lets wait is too desperate to keep staff costs down Sue has her hands

full

manning the bar upstairs she seems bliss

full

y unaware and the quickest thing has happened in the basement kitchens a disaster disaster beyond belief the blind leading the blind the left arm not knowing if I'm doing the arms and you 150 60 seats full have 11 customers for dinner and even the eyes in emergencies and I mean, real, yeah, everything goes in these cutters, so It's something strange.

The reason they think Rings is the ultimate kind of dining experience, but I can't seem to understand what the hell is going on there. I know I'm not making any money so I don't know what they're up to, welcome. cover but it's Sue's business and she should be in charge look at the mess I've ever seen such hard work 4:11 I guess it doesn't make you feel good I only have one week to have a constructive impact on Bonaparte, but For the second day, I'm grasping at straws to find something positive to build on. He lacks concentration and has clearly lost control of the kitchen.

A tip like that is a health hazard and, worst of all, the head chef and his maid are simply not up to the task. I must be missing something tense, it's a dish Scott scoffs at, he can't wait to sit down. Almost every successful Russian has a famous dish. I hope that your Tim's cooking produces something truly memorable, something truly worthwhile elsewhere. -Dinner menu, exclusive special dish that are ambits with its different pattern, Dutch blood sausage sauce, mmm it certainly looks good, what do you think is going to be sick? It's just going to give me a stale scallop, gamma drink, elgyn, how could you eat that if you knew?

They're off, don't you say no? I didn't know they were turned off. Ming on you don't know that. Now yes, it took a while. I know what it means. I don't feel well. In some ways, it's um, it's bleak. gloomy and out of order why didn't I notice they were gone, but I guess it's my father Elia. He could kill someone. That is the end result of the two days I spent in Bonaparte. I have witnessed total incompetence in the kitchen. lack of direction from management and last but not least they have gone out of their way to kill me with a rotten scallop.

You're doing well socially, it's not about regret, you shouldn't be in the kitchen if you don't know what's right. and what's wrong with that, I mean, this is basic cooking, you know, I need to check if there are any more surprises lurking in Tim's kitchen, when are they from Saturday? Would you use them today? No, that's what they seem to do in the refrigerator. rabbit that's just some lentils oh this one stuck to the glass looks like sheep droppings that's been infested with ants we have fur on the potatoes from when is that come tell you what we do with them he's probably been throwing a pen at me but you keep them in the future two days before throwing them in the trash.

You see, I'm trying to get up. Yes, does that make sense? Yes or no. No, that's all this fridge is full of and we're standing here, so you're going to throw out the trash. I'll throw them in the trash, this whole kitchen will be disgustingly dirty, and I'll allow things to rot. Tim is putting Sue's business at risk. Shall we clean that one too? Yes, yes, just one bad thing can contaminate an entire refrigerator. Tim might as well throw it away. money out the window a health inspector would have fun doing what I'm stunned yeah I have a good mind to get back soon just say it just close a place or where you know because these are the pits you should be in. ashamed to the core, I have never seen anything like this in my entire life, you know that because this is a disgrace for catering let alone calling fine dining, move on, it's not the best, it could have been where, to be honest, I'm sorry, I'm sorry, oh it's become painfully clear that Tim is completely unqualified to do this job, he's a black DS and Sue is naive enough to deal with it when you put so much hard work into creating things and then you know that you know how to use it, then both are welcome.

Soccer is played, we know a soccer ball, they just run around, what's pong or sell their butts, after a while that's how all these ingredients are there and no customer came down to sue and yet , none of them have been communicating with each other. I know it has to go away tomorrow. Can we make it into a fish cake? Can we do something with it? But no, the blind lead the blind and every damn ingredient in that refrigerator is money. Your money demands. You have no idea what's going on in your own kitchen faucet. For any successful restaurant it is regular communication between management and the head chef.

I really need these two to talk. We need to keep the place clean and everything tidy. Otherwise, they can sue me, in which case I'm out of business and so are you. No job, realize, yeah, I know, when I took this, I gotta keep that in mind too, oh, just close the label, our insurance company we're going to say, I told you so, so that's what she was doing, yeah , there you know what it has. a small penis, you know me, the relations between Tim and Sue are clearly not healthy, please, yes, glasses, gloves before cooking, here now, on the spot, absolutely flawless glasses, please, that's all, show me , you handsome bastard, it's not just the kitchen as a thought here, any digression hint that turns your nose is very stupid to try to have fine dining in a basement let alone one that is under a busy bar.

Suz's panic is obvious when you see the strange mix of fine dining menus and ham-written boards announcing the cow's name on TV. Brains Bonaparte's image has clearly confused potential customers. She was trying to think about doing too many things to be all things to all people, so she was trying to get you to know live music and have an internet cafe and also the impression she got when she walked in and she would be shuffling around in our tights and her slippers. . I don't think she's going to attract the people she wants to attract. It's not that she's now the one crossing the street in the newly inaugurated competition, just two. hundred meters distance has been fully booked since opening, so the punters are definitely there.

It's time to find a clear identity for Bonaparte and make a clean start. The name Valentine's Day is just four days away. It is one of the most important nights in the Russian calendar. can make or break a new venture if we are going to reinvent the image of Bonaparte, we have to do it now, but accept the drastic change of direction I am about to propose, it clearly will not work as you know a system of fine dining experiences. how much pressure are you under financially I say lightly you know I'll end up going bankrupt if you're not careful but you don't realize how true that is yes I may have clothes I'm sorry in real terms in real terms I probably have I probably have three months at most Jesus, you know?

I am willing to accept constructive criticism. Is not working. Otherwise we would have more people in the basics. to comfort the rustic and calm food, it will become more of a bistro because the place loses that type of style. I know Sue is convinced, but if I want to eliminate Tim's pretensions to fine dining once and for all, I need to provide him with evidence that I can't help but accept, gentlemen, Tim, okay, this is for sure, bourbon black pudding scarves with a nice cayenne pepper hollandaise sauce and a fried bear, mate, um, he looks dead.

I'm not going to go first, ah, you had it. a scallop you and this is a meat pie and beer hmm yes, beautiful onesI think we should put the panel first, yes, start the chicken and while they are eating the soup, the chicken is cooking, are you okay, yes, yes, first? Irene is upstairs and you are fine, well, it depends. Let's go for the chicken, yes, don't burn the croutons. Okay, what the hell is that soup. 45 seconds, what are you doing, by the way, young man? nothing, no William, you're cooking like an absolute twice, you know, that's it, yeah, take your time, take a deep breath and talk to Lee for a bit, you're on your own, wandering around and grading, yeah, calm down, me gay. -organized yes and control yourself now come back to me a little come back to me a little yes come to me just surprised we're going to fall like a psychopath that's better Lee look at it look hey nice and bright here's a smile it's well done, right?

Yes, two minutes at the end so we can have two ovals of his name, please, Bernardo, three-tip cocktail, a soup, a medium sirloin, medium ribeye, how long will I need you for the vegetables? 1 per hour, yes, yes. in our thinking, a shrimp, a bean, he doesn't care which sirloin, well done, well, lemon, a brulee, I see two, I can take out, the two ovals are done, now you are talking to the team, which is fantastic, here we go, yeah, medium, solid, that's a medium. it's own without a bad mood, that's weird, yes, we came out of the sun, yes.let's not be nervous famous with excellent we very fun well we were hoping to have really tasty ramen have more to come please demand there is another one for the local competition I have 46 reserved If we do these last four we have defeated them if one is dead, so don't raise them a little, I will bring something festive Vanya, good service, please, Scotty, a medium ribeye and a chicken kyiv, please, and all that will go to table 12, but the brownies are cooked when they are black, friends, which one is it? place for the weak - so much time to know you dr.

Shephard, yes, Tim's grandparents are celebrating their 44th wedding anniversary, Tim can finally repay them for the trash you served a couple nights ago with a delicious welcome meal. You really surprised me tonight and I'm so happy you did, didn't you? Seriously, yeah, because the first 15 minutes are six o'clock, you act like Britain's 20 Greatest, you know it all over the store and you got it back and that wasn't me, that was you and their comments have been brilliant, what does that tell you? What does that tell you? What does that mean? Put another service guy in there for a long time and these stupid illusions of grandeur, oh, all this stupid haute cuisine crap you're trying to go away?

Do you understand exactly where you are now? Yes, yes, totally understand what you are capable of doing inside this restaurant. Yes, stop trying to take it further. Something will never be. You will be the restaurant and you will be great. time - never forget tonight you know with that shot with Sue's winnings tonight our record of 2,000 pounds - yes, I also think you've been confused - what you want because you haven't focused on a direction for the restaurant because you've been and so it is, and now tonight it is clearly evident exactly what you must do from this day forward and if you change anything when I arrived at Bonaparte a month ago, I literally had no customers, the head chef Tim Gray was a drag, realize who left, he couldn't.

I don't even cook an omelet, you're kidding me, oh you know, in one grueling week we transformed my failure with a Bonaparte fine dining restaurant into a lively bistro with Tim sending quality food to almost 50 satisfied customers on the night of Valentine's Day, but since I left, who has given Tim written warnings about his attitude? Now I'm back unannounced to find out what's going on, my God, what's going on Chile Chile, it's for tonight, it's 7:30, how many books are there for four and you have the music at full volume, yes, Wesley. It's upstairs, in the bathroom, there's no bar, what's that you're not serving there?

Yeah, well, the refrigerator is like, well, you're with a wife, why is there mold in there? It hasn't changed, you've been drumming in their thick skulls for a whole week and it's about this holy shit, this is a living nightmare, no one in this place is taking control and in this state a health inspector would shut them down without a second thought, so we're going to show you this because it's part of your responsibility and this is your mistake, yes you didn't see this, no I didn't touch it, that didn't get heated to 10news, it was fine, you seem fine for the first three days. and then he said, no, this is not right, this is miles away, this is a nightmare, you know, because it's pretty much on top of more leaks and more leaks and more mold, that's what I'm worried about because you need touch what you need. to rub your finger in it you need to go to a chip you need to season something you put your finger in this tomato soup and then you just contaminated the whole place and that's what really worries me this kitchen is no good for cooking something right now and that's it your problem.

I think I'd better close it and put it up because of the remodel. Now you should burn our store. Yes, he's been giving it another chance and another chance. I can't tolerate it. It's just going to end. After that it's career suicide, isn't it? He's quietly simple, I honestly don't think he did it deliberately. I don't think it's an unpleasant job. I just think he lived in his world with Walter Mitty. I'm starting to think he just talked himself into being honest with God from the night of Valentine's Day until now. It's not even fun this for long without thinking that I went home to bed or whatever feeling in a better and happier state of mind and tonight.

I don't think I've forgotten to bet on a worse one, beyond recognition, really an hour, because it's stupid that anyone could be, that'll be me, yeah, at least the bars are busy, that's a saving grace, but really Thank God it closed. that kitchen downstairs because it was disgusting I mean really horribly bad surprisingly bad before you called me all aggressive I'll come in with your fine I'll respect you by giving you all the light, gentlemanly, bloody things I could do and then they shot you I don't pump dope until it hits me If the floor is still dirty it doesn't matter yes, I feel like it does.

I think we have established our appearance, yes, the floor is worse.