Kitchen Nightmares UK - S01E01 - Bonapartes

Bonaparte's Russian is in dire straits, new owner Sue Ray has sunk everything, it's frustrating, I don't know what, the customers are nowhere to be seen now, their books, no chance of a garden, walking paths, slip the

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counter to the staff and the money has almost run out. it's over I'm going in to identify the problems I'll find out if the markets there if a team is coming together they get a penalty and if the head chef is honest enough I have only one week to turn this restaurant into a viable business honeymoons over I have to start making profits now alongside its posh neighbors Ilkley and Skipton is located in a small working class jungle town that has yet to make its mark on Britain's culinary map many fish bars, cafes buy a quaint little place a little small The Bonaparte wine bar and cellar in the Yorkshire town of Richmond in High Stream was acquired by its current owner just over a year ago, at a time when Surya was selling everything from donkey rides to insulation of hollow walls, but the restaurant business is totally new to her and until now. the locals don't bite, so how are they doing, how many had lunch and last night, so two customers all night, yes, unfortunately, it's just dying, absolutely, the harsh truth is that two thirds of restaurants don't survive beyond her first birthday and As Things Are, Susan is in danger of increasing those stats as a last resort.

She has put all the trust of her and a 21-year-old head chef together. They believe that good food will guarantee Bonaparte a better future. It's like being kind. You know, I mean, you just start. out of nothing and I create some things which I think is why I love being a chef from humble beginnings five years ago washing dishes Tim has had a meteoric rise obviously I would like a couple of restaurants maybe three beans in London, New York, you know, wherever. just big cities, you know, that's my main ambition and obviously making a lot of money.

Tim's biggest dream is to become a TV chef, but for now he's taking his first chance to burn down his own

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. How did you find? He found me. I mean. you, I've been fighting with chefs and I'm ambitious, you must be good if he's ahead, I'm sure that's what you want, although that or he's good and thin, so you're the head chef, yeah, and you're the one place where you will always be. the sous chef seems too busy with lunch no, no, I didn't think about it so he's standing there twiddling his thumbs not sued sued the earnings are a dismal two hundred pounds a week she should be earning at least ten times that amount but neither It doesn't even cover Tim's salary. just food costs and overhead chefs can't get less excited about their customers to cook, I'll live in our good, they are unless there are customers in the restaurant.

Tim hammies booked not in the garden, nothing, it's outside, no chance to walk, maybe the sling won't do it. I want to see some pressure tonight, it's five to six, don't wait to go out on the street, knock on some doors and invite some locals to dinner, put on and take off coats for some customers, if the customers want. They don't come of their own free will, these two young chefs will have to go and drag them. Excuse me, we like good food, it requires the best presentation, setting and service, but above all it requires impeccable food, you just need people to come. like a big cake, you have all the ingredients and you can mix them together, it just comes out right, just the right consistency, make it rise, the reputation of this place can't be that good, even with free food from a great menu they offer.

I only managed to get 11 guesses for any head chef this would be a walk in the park therefore palomar the main course a venison a brother doesn't think is good well I just put them in there because we never really tried to make the fish What I'm trying to say is how to organize your kitchen, oh, okay, the hot starters, I'll do the cold starters, the fish, everything good, the meat, can we, Monica, please, because here, then, Leo, stand here and I'll be this right when I'm not going to do anything with the first few orders now I can really see what's going on in the kitchen.

I only touch the water balls. The person you, yes, you don't care, has a good dinner. They can't even get bread. The fish is ready. yeah, we're about to put some on them because frozen buns, pigeons are coots and Fred's not even there if you throw that cabbage one more time on the edge of your ass, okay, everything, even when the kitchens are busy , you should be careful. He brings out the shocks within 10 minutes of receiving the order, these poor souls are waiting half an hour for the pigeon breast with mushroom ravioli and that is not the only problem that Jimmy made here, yes, it has a burnt flavor that smells like it, the only plant that burns but no, no, you will find out, yes, this is really worrying for a chef who can't even taste his own burnt fruits.

He's also not going to win any awards for his control of the kitchen and there's only two here, which are the vegetables, the microwave. that shouldn't go with the main course four minutes ago, bring things out for some and as the wait is too desperate to keep staff costs down, the sewers are too busy manning the bar upstairs, it seems blissfully unaware of the quickest that he has taken. place in the basement unbelievable disaster the blind leading the blind the left arm not knowing if I'm doing the arms and you want 50 or 60 seats occupied they have 11 customers for dinner and even the eyes on er, I mean, real, yeah, everything is They go to these cutters for some strange reason, they think rings are the ultimate kind of online dining experience, but look, I don't understand what the hell is going on.

I know, I'm not making any money, so I don't know what its real value is. Welcome, but it's Sue's business and she should be in charge of the mess. She had never seen such hard work. Let me guess, it doesn't make you feel good. I only have a week to make a constructive impact on Bonaparte, but by The second day of grasping at straws to find something positive to build on he lacks concentration and has clearly lost control of the kitchen. Advice 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. something missing ten things a plate scarves scarves can't wait to sit down almost every successful restaurant has a dish famous for I hope that cooking your Tim produces something truly memorable, something truly worthy of a place on a fine dining menu special signature dish which are the scopes with their different pattern hollandaise blood sausage mmm it certainly looks good what do you think has to be sickly? I'm just going to get a stale scallop some gamma drink how can you say that if you knew they were out don? Don't you say no in I didn't know they were out of that Ming in you don't know I do it now yeah, it took a while, I know what it means, I feel bad, so now it's gloomy, it's gloomy and it's out of order I didn't realize they were off, but I guess it's my fault Ella.

She might kill some. That is the end result of the two days I spent in Bonaparte. I have witnessed total incompetence in the kitchen. Total lack of direction for the management and last but not least they have done everything possible to kill me with a rotten scallop. You're so well behaved, it's not about lamenting that we shouldn't be in a kitchen if you don't know what's right and wrong in it. Sense, 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? He would use them today, no, that's what we're doing in the refrigerator, it looks like rabbit, that was just some lentils, oh.

This one is stuck to the glass, yes, it looks like sheep droppings that have been infested with ants. We have fur on the potatoes. When does it come from? I'll tell you what we do with them. We've probably been throwing them in the trash, but you save it for two days in the future before throwing them away. I've been trying to get it, yeah, does that make sense, yes or no, it's all this refrigerator is full and we're standing here so you're going to put the trash. I'll put them in the trash, all this kitchen arguing about how dirty it can be. things for Fester Tim is putting Sue's business at risk just one bad thing can contaminate an entire refrigerator Tim might as well just throw money out the window a health inspector would have a field day still I'm stunned yellow I have a good I'd like to get in touch soon, just tell him to close a place where you know that because this is the worst, you should be ashamed of the bottom.

I've never seen anything like it in my entire life. You know this because this is a shame for catering. it just sounded like a good dinner, let's know better to move I could have been where to be honest, sorry SIA the tone is becoming painfully clear, Tim is not fully qualified to do this job, it's a black DS and Sue has been naive enough to face it when you put a lot of hard work into creating things and then you don't know how to use it like playing soccer balls, we know there's soccer in them, they're just running around while spying or selling their asses after a while, like that is all this like? ingredients there and there are no customers to send it to and yet none of them have been communicating with each other.

You know, we'll try that tomorrow. Can we make it into a fish cake? Can we do something with it, but not the blind leading the blind? every damn ingredient in that refrigerator is money, your money, so who has no idea what's going on in his own kitchen? The key to any successful restaurant 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 I might get sued, in which case I'm out of a job and you out of a job, yes I know mine, I've taken this, I have to keep it in mind count too, oh, just close the orange sticker. you're going to say I told you so that's what she was doing yeah there's a little penis so the relationships between Tim and Sue are clearly not healthy Lee yeah glasses and gloves before cooking here now on the place, absolutely impeccable glasses, please. that's it, show me you handsome bastard, it's not just the kitchen as a thought here, any hint of digression makes one's nose very stupid trying to dine well in a basement let alone one that is under a busy bar.

Suz's panic is obvious when you see the strange mixture of good. dining room menus and boards written with sloppy ham appetizing television can incur brains Bonaparte's image has clearly confused the potential clients she was trying to hear into thinking about doing too many things to be all things to all people, so I was trying to introduce you to live music and an internet cafe and also the impression you got when you walked in was that 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 so that wasn't something to cross the road.

The recently opened competition just two hundred meters away has been fully booked since opening so punters are definitely There it is 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 and can make or break a new venture. If we are going to reinvent Bonaparte's image, we have to do it now, but we will accept the drastic change of direction I am about to make. proposing is clearly not going to work out as a good dining experience Tim, you know how much pressure you're 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 it is, yes, we.

I have + re in real terms in real terms I probably have probably three months at most Jesus, you know I'm willing to accept constructive criticism, it's not working otherwise we'd have more people on the basics, they're wrong, I mean the basics It's so bad and it's embarrassing that it's going to go back to being comfortable, rustic, quiet dining, it's going to become more of a bistro because the place whose style is that, I know Sue is convinced, but if I have to eliminate Tim's pretensions to fine dining once and for all I have to provide you with proof that you can't help but accept, gentlemen, Tim, right, this is seared scallops with black pudding with a nice cayenne pepper hollandaise sauce and a fried bear's arm, it seems. like we did it first, ah, you made us come up and this is a meat pie and beer mmm, yes, beautiful scallops, blood sausage and Parma ham, how much do you pay for that?

Would you pay for pine, but a panel? 795 to ninety -five well done, whatever you prefer, well Tim needs to learn some basic Russian rules, if you don't know your market you will never get your butts in the seats, I would probably choose this one for the next one please, well , you already havenew or we're going to fall like a sack of that, it's better Lee, look at it, it looks good, nice and bright, it's a well-made smile, isn't it? Yes, in the end two minutes so we can have two ovals from there, Nate, please, Bernardo, three shrimp cocktails, a soup, a gentleman, medium line on ribeye, medium will surely mean Allen for vegetables, one per hour, oh no . they won't Rob Zombie's 1kf won't survive well done lemon Breeland I'm starting to erase the two ovals lately now you're talking to the team which is fantastic yeah medium we said it's a medium so we come out grumpy and that that's all. here we are, solar, yeah let's not get nervous, which is great for us, it's a lot of fun, we were hoping to have more to come, please sue, there's another one for the local competition.

I've got 46 books, we're doing these last four, we've beaten them, yeah, what is it? dead so don't just raise them a little half half Hotel take a vacation Vanya great service please copy a medium ribeye and once you cook here please and everything will go to the table, but the brownies are cooked when they are black, it is what needs to be done. play sweet things: sirloin steak always ends, yes, Tim Graham and his grandmother are finally celebrating their 44th wedding anniversary. Tim can pay them back for the trash you served a couple nights ago with a delicious welcome meal.

It was beautiful, hey, yeah, we're good. members, you guys really surprised me tonight and I'm really glad you didn't. Seriously, yes, because the first 15 minutes are six o'clock, you guys act like Britain's biggest twenty, you know it all over the world. You bought it and rebuilt it and that wasn't me, it was you and the feedback from them has been brilliant. What does that tell you? What does that mean? What does that mean? I have known the service for a long time and these stupid illusions of grandeur disappear. Stupid haute cuisine crap you're trying to make.

It's over. You understand? Yes, exactly where you are now. Yes, you 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 it will be a great time to never forget tonight. You know, with that photo, Sue's earnings tonight are a record two thousand pounds. I think so too. I've been confused about what you want because you haven't zeroed in on a direction for the restaurant and now tonight it's clearly evident exactly what you should do from this day forward if he changes anything when I arrived at Bonaparte a month ago, live .

I have no customers, head chef Tim Gray was a drag, I realized we were out, I couldn't even cook an omelette, are you kidding me, oh you know, in one exhausting week we transformed Bonaparte, who couldn't fail with a fine dining restaurant, in a lively bistro with Tim sending it. a quality meal for almost 50 satisfied customers on Valentine's night, but since I left, who gave Tim written warnings about his attitude? Now I'm back unannounced to find out what's going on, oh my God, what's going on. Chile Chile it's 49 it's 7:30 How many books for four and you have the music at full volume?

Yes, Wesley is upstairs, the bad thing is not a bar. What is it that you are not serving there? Yeah, well, the refrigerator is like my, you're in a white guy. There's mold and fur in there dear oh dear so you haven't changed you've been drumming on their thick skulls for a whole week and it comes to this this is a life you know no one in this place is taking control and in this state a health inspector I would close them without a second thought, so I have to show you this because it is part of your responsibility and this is your mistake, there you go, just look at this, look, no, I didn't say mr.

Tim, it was okay, you seem okay for the first three days and then he said, no, this is not okay, this is miles away, this is a nightmare, you know because it's more, less, plus more losses and more losses. and more mold, that's what worries me because you have to touch, you have to rub your finger, you have to go to a chip, you have to season something, you put your finger in this tomato soup and then I just contaminated the whole thing. place and that's what really worries me. This kitchen is not suitable for cooking anything at the moment and therein lies your problem.

I think I'd better close and put it away due to the remodel. Now you should burn the store. Yes, he's been giving her another one. opportunity and another opportunity I can't tolerate that it's just falling, that's career suicide, isn't it, it's as simple as that. Honestly, I don't think he did it deliberately. I don't think it's an unpleasant job, I just think. I lived in a small Walter Mitty world. I'm starting to think he just talked himself into being honest to go from Valentine's Day night to this, it's not even fun, so along with ah, I don't think I went home. to bed or whatever feeling in a better, happier state of mind and tonight I could often have gone to bed in a worse situation beyond recognition really now because stupidly that'll be me yeah at least the bars are busy . a saving grace, but really, thank God, she closed that kitchen because it was disgusting, I mean, really shockingly bad, surprisingly bad before you called me, very aggressive.

I'll do it with me. Are you OK. I will respect it. You give it all like a bloody knight so far