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Gordon REFUSES To Eat This DISG… — Gordon Ramsay shadowing | TryShadowing
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Gordon Ramsay
Gordon REFUSES To Eat This DISGUSTING Food | Hotel Hell | Gordon Ramsay
Gordon REFUSES To Eat This DISGUSTING Food | Hotel Hell | Gordon Ramsay
Gordon Ramsay
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29:31 · May 23, 2026
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0:00
Table for you right here?
0:01
Excellent.
0:01
Thank you.
0:02
May I?
0:03
Uh, please.
0:04
I'm excited for the fresh fish.
0:06
This is so surreal, bro.
0:07
Gordon Ramsay in the dining room.
0:09
What's with the name tags?
0:10
I mean, you're the owner, right?
0:11
>> I think I should lead by example,
0:13
so I I I'd like to wear mine.
0:14
That way if I tell them that they need to wear them,
0:16
then they can't say, "Well, Brian, you don't wear yours."
0:18
Right.
0:19
I'm starving.
0:20
I'm going to get you some food right away.
0:22
I'm going to get you a great server.
0:23
Okay, great.
0:27
How are you?
0:28
Nice to see you.
0:29
Likewise.
0:30
Kelly, how long have you been here?
0:31
Um, I've been here about a year.
0:32
Nice.
0:33
And um, why do the staff have to buy the t-shirts?
0:36
Um, I don't I was never told.
0:37
Even our first shirts, our name tags.
0:39
You buy your name tags as well?
0:40
Yeah.
0:41
We have to pay like $8.
0:43
Never seen that before. $8 for a name tag, $12 for a t-shirt.
0:47
That's $20 to come to work.
0:52
Wow.
0:52
As I look at the menu, I notice it's absolutely massive.
0:56
So, I decided to order the chicken wings, which honestly,
0:59
I wasn't surprised when they were dry.
1:02
Then, I had the lobster mac and cheese,
1:04
which technically isn't mac and cheese because they use penne pasta.
1:08
But the worst part of my lunch was the tuna burger,
1:11
which I knew wasn't quite right.
1:13
Is that fresh?
1:15
It is frozen.
1:16
Oh, it's frozen?
1:17
Yes.
1:18
Hold on.
1:18
You said this fish market, fresh fish daily.
1:22
Frozen fish, fresh fish.
1:23
What's going on?
1:24
We use frozen sometimes, sure.
1:25
And you have a fish market that you buy from.
1:30
Yeah.
1:31
Yep.
1:31
Yeah.
1:33
Um, I'm confused.
1:35
Ever since about 4 months ago, everything was fresh, everything.
1:38
I ran up a little bit of a bill with my brother,
1:40
so we cut back
1:42
and started ordering some of the frozen stuff from some of the purveyors.
1:45
And what's the feedback?
1:47
We get some negative feedback.
1:51
He hasn't had one nice thing to say.
1:53
I know.
1:54
It's a blow to the ego,
1:55
but You knew it was going to be something. >> it was going to
1:58
be everything.
1:59
Um explain this monstrosity.
2:01
What in the is going on here?
2:04
This is our kiosk.
2:05
>> Kiosk.
2:06
And after that, products for all sorts of people.
2:08
>> So, beach towels, Volleyballs.
2:10
Uh uh bean bags. >> stick bags.
2:13
How how busy is this?
2:15
How was it going?
2:16
I honestly uh it doesn't do that good.
2:19
How many beach towels have you sold?
2:21
Not too many beach towels.
2:22
>> Nice.
2:22
Show me one.
2:23
All right, here you go.
2:24
Okay, love to see it. one >> Please.
2:27
What a disaster.
2:37
We're on the beach and we don't have towels.
2:38
What is wrong with this picture?
2:40
How was lunch?
2:42
Okay.
2:43
Okay is not good enough.
2:47
Ah, thought we lost you.
2:49
Thank you very much.
2:50
Whenever you're ready to go to the beach.
2:52
Whenever I'm ready to go to the beach.
2:53
Wow.
2:54
How many do you have in stock?
2:56
One.
2:57
Ah.
2:58
You got it.
2:59
That's the one.
3:00
Okay, can you charge that to my room, please?
3:02
>> Yes, I will.
3:02
So, we're sold out now.
3:04
Yes.
3:05
Yeah.
3:09
Wow.
3:09
Jeez.
3:09
Zack, please.
3:11
Excuse me.
3:12
Thank you, Zack.
3:13
My pleasure.
3:15
Thank you very much.
3:18
Wings are for you, sir, with the homemade huckleberry barbecue sauce.
3:20
Wow, thank you.
3:21
Are the wings fresh?
3:23
I believe they come frozen.
3:27
Gina knew I was coming, right?
3:28
Mhm.
3:28
Yeah, you can't buy fresh chicken locally, yeah?
3:32
Being served frozen food wasn't the start I was looking for.
3:35
It looks like it's been dipped in elk's blood.
3:39
In fact, the food just kept getting worse.
3:43
Pulling back that ribeye is like pulling back that duvet on my mattress,
3:46
blood stained and Wow, that's strong in alcohol.
3:50
This is a good wine for this, right?
3:52
Or Gina claims her hands are tied in the kitchen.
3:56
So, at this point, I don't know who to blame.
3:59
And this rice is mush.
4:01
Who cooked that?
4:03
That oatmeal.
4:04
What the I had a whole rainbow trout with the herb risotto.
4:09
Jesus.
4:10
What's all the uh squiggly bits around the outside?
4:13
Those are all the sauces.
4:14
All the sauces?
4:15
>> Yeah.
4:16
Yeah, seriously.
4:17
Yeah.
4:18
Uh is that risotto
4:20
or some of the plaster
4:21
that your dad left over from building the new lodge?
4:25
It's still got the scales on it as well.
4:27
Why would you leave the skin that's soggy like some used condom?
4:34
That has to be the worst trout I've ever seen in my entire career.
4:41
Wow.
4:41
Does mom and dad see this food?
4:42
Do they come and have dinner?
4:43
>> They hate everything.
4:45
They hate the the dish or Everything.
4:49
They don't like the way that she does anything.
4:51
And why is she here?
4:53
When you're in the heat of the season,
4:54
we kind of just take what we can get.
4:56
>> You can't keep on changing your chef every year.
4:58
I I agree.
5:00
We do it every year.
5:01
How keen are you now?
5:03
If this place wasn't run by your parents, would you work here?
5:06
Hell no.
5:08
Not not for a second.
5:10
>> >> I don't want to run a restaurant.
5:11
How keen are you to get out?
5:13
I I'm desperate.
5:15
And if you got a job tomorrow, would you be off?
5:18
Yeah, I feel like I've kind of done my part,
5:20
the part that I told him that I would do.
5:22
You're obviously concerned and you're doing it more out of affection
5:25
as opposed to you really want to be here.
5:27
Sounds like your mind's made up.
5:34
Mhm.
5:34
Wow.
5:34
Let's get them out, please.
5:37
Would you both come out, please?
5:39
Both of us?
5:39
>> Would you come out?
5:41
Both of you.
5:42
What if I don't want to?
5:45
Chef Ramsay, nice to meet you.
5:46
Likewise.
5:47
Good to see you, too.
5:49
Wow.
5:49
Uh So, I'm lost for words.
5:53
What feedback did you get throughout my lunch?
5:56
I didn't say anything throughout >> say a word.
5:57
There's nothing at all.
5:58
>> Not yet.
5:59
>> Course by course, you didn't even talk to them.
6:01
Why not?
6:02
I figured that was what you were going to do when we were done.
6:04
I was hoping at least you were going to say something to them
6:06
so they can up their game,
6:07
no?
6:07
I actually expected you to say something and I thought, well,
6:10
should I ask or I kept thinking, okay, it must be okay.
6:13
I haven't heard any comments.
6:17
Don't you want the truth?
6:19
Oh, absolutely.
6:20
Absolutely. >> know the owners hate your dishes?
6:23
No.
6:24
You don't know the owners hate your food.
6:27
No, I did not know that.
6:29
You've got no idea that Didi can't stand the curry.
6:33
No, I never knew that.
6:35
I feel like people have been lying to me.
6:37
Do you know, I don't blame her.
6:38
Let me I'm going to be frank.
6:41
The river was overcooked.
6:42
It looked like we'd opened up the bottom of the dishwasher
6:44
and that plug was blocked with bits of floating grease.
6:49
>> >> You may find it funny,
6:50
but you're not >> I was funny the way you just described it.
6:53
>> No, but I I mean No,
6:54
I'm not trying to laugh about the food. >> but hell.
6:58
Look where we sat, though.
7:00
If you phoned me on my telephone in the car and asked me,
7:03
what do you think I'm going to be having?
7:04
I would have never mentioned those dishes.
7:07
Oh, man.
7:08
But I can show you the receipts
7:09
that we buy >>
7:10
But but I'm not interested in receipts.
7:12
Fresh every week where we season.
7:14
Don't touch it.
7:15
I don't want to touch it.
7:16
You don't want to touch it, but you want to serve it.
7:17
Karen, look, it's disintegrating in my hands. >> touch it.
7:20
More fridges down there.
7:22
This way.
7:23
Bloody hell, man.
7:26
How old are these freezers?
7:27
>> This one's about 3 years old.
7:29
No.
7:30
When was the last time it was defrosted?
7:32
I don't know.
7:33
Bloody hell.
7:34
All this stuff stays outside.
7:37
>> Yeah.
7:37
Jesus.
7:38
What's up here?
7:39
>> a fridge.
7:40
So, that's more like a fridge.
7:43
So it's a fridge operating >> a fridge.
7:45
But there's more bread in here.
7:48
>> Yeah.
7:48
This is how much we need.
7:49
We keep running out of stuff.
7:51
>> You do not need all this.
7:52
Absolutely impossible.
7:53
What's that?
7:54
>> the egg rolls.
7:55
Egg rolls?
7:57
But you're just hoarding stuff, Karen.
8:00
And that?
8:02
Do you smoke?
8:03
I don't.
8:04
You never smoked a cigarette?
8:05
>> You need to I tried when I was 17.
8:07
Sausages, brats.
8:10
This is insane.
8:14
You've never smoked cigarettes?
8:17
Anything else?
8:18
I would graduate from high school in '67 and that kind of marijuana,
8:22
but I took one puff
8:24
and it made me sick
8:25
and I just All right.
8:32
Um, you know, I was hungry, but I've sort of uh, lost my appetite.
8:35
>> Lost your appetite?
8:36
Let's start off with mac and cheese.
8:38
Okay.
8:38
What else?
8:39
The fish tacos, too?
8:40
Okay.
8:41
>> Uh, let's have a trout as well.
8:42
>> A trout?
8:43
Okay.
8:43
Great.
8:44
I'll get that going.
8:45
Right back.
8:48
My god.
8:49
Okay, here's his ticket.
8:50
Okay, look.
8:52
That's how we ordered it.
8:53
>> So, mac and cheese?
8:56
>> Yeah.
8:56
Are these yours?
8:57
Yes.
8:57
Well, I bought them.
8:58
Oh, from my store.
8:59
>> From your store?
9:00
Okay.
9:01
No wonder Phil I like them.
9:04
Oh.
9:04
So, mac and cheese?
9:06
Thank you, ma'am.
9:09
The mac and cheese.
9:11
That's mac and cheese?
9:12
>> That's the mac and cheese.
9:13
And why is it all split on top?
9:15
It looks like a soup.
9:16
>> It was in the fridge and then they microwaved it.
9:20
He's scared to eat it.
9:24
That is the weirdest
9:25
and the most plastic-looking mac
9:27
and cheese I've ever seen in my entire life.
9:29
There's no seasoning in there.
9:30
There's no salt.
9:31
No peas.
9:33
Absolutely. >> to be put under the bed.
9:34
Mac and cheese?
9:35
He said it needs to be put under the bed.
9:37
Yeah.
9:39
There you go.
9:41
Thank you.
9:43
Now we're off to fiesta stew.
9:45
Fiesta stew.
9:46
So we have a Mexican themed stew.
9:49
Correct.
9:50
And um >> >> when was the fiesta stew made?
9:53
I can go ask.
9:57
>> Please.
9:57
I can help.
9:58
Hey Jill, when was the fiesta stew made?
10:02
What's the date on it?
10:03
Let me check.
10:05
11 1 Okay.
10:09
November 1st And today today's the 6th.
10:13
>> Today's the 6th.
10:15
Yes.
10:16
>> So nothing's ever fresh.
10:18
Um never.
10:21
That's terrible.
10:21
Do you want some hot sauce?
10:22
No, no, I'm fine.
10:24
Yeah, I'll move on to the next course.
10:25
>> I'm going to be take that away.
10:26
Okay.
10:28
When was this uh caught?
10:33
>> >> Yesterday, I caught it 9 miles out.
10:35
Yeah, yeah.
10:36
All right, trout.
10:38
And Jeff said he caught it yesterday.
10:40
So he caught it from the frozen food section.
10:49
>> Correct.
10:49
Wow.
10:49
It's just watery.
10:50
How sad is that?
10:51
Okay.
10:52
Yeah.
10:53
That's a disaster.
10:54
>> Disaster.
10:55
All right.
10:56
Disaster trout.
10:57
It's disaster trout.
10:59
What's wrong with it?
11:00
It's watery and he knows it wasn't caught yesterday or today.
11:06
Have you seen any of this stuff going on here?
11:08
Do you have any idea what's going on?
11:10
What's this?
11:12
Pre-cooked bacon Pre-cooked from when?
11:15
It's dated.
11:16
They They do it every day just about, right?
11:18
No, they don't.
11:19
When was that cooked?
11:21
That's not today.
11:22
Yes, they did.
11:23
Honestly, let's see what it says.
11:25
10 31 We're in November the 6th now.
11:29
This is insane.
11:31
Look at that in there.
11:33
Don't you drain that or it just sits there in his blood?
11:38
And in here?
11:40
That's all freezer.
11:42
What do you mean?
11:45
What is that?
11:48
What's that noise?
11:49
That's the fan.
11:53
What a noise.
11:56
Hey Karen, you've got no idea that this is going on like this?
12:02
What is that in there?
12:03
That's dishwater.
12:05
No, that's french fries in there.
12:06
French fries?
12:08
Why is the water so dirty?
12:11
Nobody didn't change it.
12:13
Sorry?
12:13
Nobody didn't change it, sir.
12:15
But you're cooking fries in there tonight in that water.
12:18
I saw them fill up the fryer twice.
12:21
This sucks.
12:24
Where'd you get the ham from?
12:26
She bought it at the store.
12:28
Holy crap.
12:29
It's a spiral cut.
12:30
They cut it and put it in here.
12:33
And then uh use it for side of ham for breakfast.
12:37
When was the last time this was cleaned?
12:40
Uh last year when I cleaned this shelf.
12:43
Last year when we cleaned the oven.
12:45
We're in November.
12:49
Last year?
12:49
Yes, sir.
12:52
I asked Karen, I said, "Karen,
12:53
we need to shut down
12:54
so we we we got to we got to do maintenance."
12:59
Look at the mess.
13:02
Why'd you let it go like this?
13:06
I didn't know that they were doing things that were not Karen, you >> No,
13:11
but let listen to me, Jeff.
13:12
Just stop bullshitting a guy, okay?
13:15
Let's tell them the truth here, okay?
13:17
I asked for some new equipment.
13:20
I can't get no new equipment.
13:21
Why not?
13:22
I've been here for 4 years.
13:23
I've been asking for new equipment.
13:25
I can't work with this here.
13:27
Look.
13:27
Look at that.
13:29
What piss.
13:31
I've been asking for the I asked for new equipment.
13:34
How long do you think this shit's going to last?
13:36
It ain't going to last forever.
13:38
I'm just so fed up with every damn thing.
13:42
I can't get no help.
13:44
Me and Jill pulled you out of this.
13:46
And now I ask for some help with the equipment
13:49
that you can't spend no money with.
13:52
But this is working and that's working.
13:55
Look at this Look at this.
14:05
Tired of the damn line.
14:07
Should I sit here or >> You can sit right here.
14:09
Thank you.
14:10
Can you sit wherever you prefer?
14:12
Boom, boom, boom.
14:13
Let's get some food out.
14:14
Let me go and get some food out.
14:17
Yeah.
14:17
Sit here.
14:19
Jesus.
14:20
Lisa.
14:21
There's junk everywhere.
14:22
Mhm.
14:25
Yeah, I know.
14:26
Everywhere.
14:29
Is the whole house packed like this?
14:30
>> Of course it is.
14:31
Why?
14:32
>> It's crazy.
14:33
Have you always been this bad?
14:34
>> It's a new thing I'm coming to terms with.
14:36
What?
14:37
It's just a >> But you do have a problem with it.
14:38
>> Actually, no.
14:39
I I I think I've actually gotten rid of a lot of things in
14:42
the past couple years.
14:43
>> Don't have a problem with everything I've just seen in the last 10 minutes.
14:48
Wow.
14:48
Oh well.
14:49
Here you go.
14:51
Right, let's Oh jeez.
14:53
Um do you know how to say all these?
14:55
How do you pronounce that?
14:56
Siskot?
14:58
>> >> Um >> You've been here a long time.
14:59
You must know the lingo.
15:00
Suf gardoffel.
15:01
A lot of people must point to what they want to order, right?
15:04
Or just pick up the last line.
15:05
How do you pronounce that?
15:06
Uh Konigsberger Klopse.
15:08
Wow.
15:09
But how long's this menu been running like this?
15:11
>> Uh since the beginning.
15:12
>> Oh, 13 years ago.
15:13
Stop.
15:14
Seriously.
15:15
>> Uh let's start off with go for the scallops.
15:18
Okay.
15:19
Let's do the beer battered the Yeah, let's go for that.
15:22
And throw the vegetarian mushroom ravioli in as well.
15:25
Wonderful.
15:26
Okay, great.
15:26
I'll keep hold of the menu for now.
15:27
>> Okay.
15:28
Thank you, honey.
15:29
Sear it in first.
15:31
Woah.
15:32
Yeah.
15:32
Almost lost it.
15:33
Regroup.
15:35
Regroup.
15:35
Where is Missy?
15:37
I'll bring it right out.
15:38
>> Ramsay's first.
15:39
Red pepper beurre blanc.
15:40
>> >> Yes, sir.
15:43
Our seared diver scallops with a red pepper beurre blanc.
15:46
Wow.
15:46
Thank you.
15:47
And scallops are normally round, right?
15:48
>> Yes, they are.
15:49
We have beautiful sea scallops.
15:50
I'm not sure why they cut it up today.
15:52
Ah, no worries.
15:53
Oh, well.
15:54
Excellent.
15:54
Okay.
15:55
Thank you very much.
15:56
Looks like the dogs chewed them.
15:57
I mean, seriously.
16:01
That's rancid.
16:03
I'll serve it that way, then.
16:04
Excuse me?
16:05
Would you like me to give you any comments back to the chef?
16:07
Comments?
16:07
Yeah, they're Thank you.
16:09
Terrible.
16:10
We'll have Val take care of it for you.
16:12
Who's Val?
16:13
Me.
16:14
I like the way you talk about yourself in the third person.
16:16
Seared diver scallops.
16:17
Tastes like Tastes like really?
16:20
Well, okay.
16:21
Any specific kind of or just >> No.
16:24
Diarrhea.
16:25
>> Diarrhea Oh.
16:27
These here are the sauerkraut and bakhteg.
16:31
And are these uh edible flowers or not?
16:33
>> They are.
16:33
Chrysanthemums.
16:34
>> They are.
16:34
Mhm.
16:35
Okay, great.
16:35
Thank you.
16:36
>> All right.
16:40
Mhm.
16:40
There we go.
16:44
They are terrible.
16:45
I mean, the food is so dated.
16:47
It's extraordinary.
16:49
They're like a pair of camel's bollocks.
16:55
Mhm.
16:55
This I have here is the mushroom cream.
16:59
>> Delicious.
16:59
Tarragon cream.
17:00
Wow.
17:02
I mean, what a mess.
17:08
There she is. hell.
17:09
Ow.
17:11
Val.
17:11
Yes.
17:12
Delicious.
17:14
I mean, you're kidding me.
17:15
No, no.
17:15
I'm delicious.
17:16
Seriously. really good.
17:18
Now, the flowers I'm all about.
17:19
Ah, you had me going there for a whole second.
17:21
I thought it was all about the food.
17:23
I I Maybe next course.
17:25
Jonathan, the flowers are absolutely delicious.
17:28
The flowers?
17:29
And this menu doesn't change every decade.
17:32
It's the same menu it's been on for 13 years.
17:33
Jonathan doesn't change much.
17:35
Oh, sorry.
17:36
I asked you a question.
17:36
Lisa always answers.
17:37
Go on, you you Jonathan doesn't change much.
17:39
>> I've changed this place.
17:40
I'm sorry. >> you answer Melissa's question first and I'll go back to Melissa.
17:43
You said this doesn't change
17:44
but once a decade
17:45
and I said doesn't change much.
17:50
>> Right.
17:50
Um you've been here a long time.
17:52
You've seen the place uh in decline.
17:54
Um what's the big issues here?
17:56
A little disorganization.
17:58
Um things aren't clear.
17:59
Yeah.
17:59
Nothing consistent.
18:00
Yeah.
18:01
And you know, one puts the other on edge
18:02
and we get the brunt end of it.
18:12
Hi.
18:12
Nice to meet you.
18:12
I'm Tammy.
18:13
>> Gordon.
18:14
Good to see you.
18:15
Nice to meet you.
18:15
Um and you're >> Sales and event coordinator at The Brick.
18:18
>> Rumor has it you do a lot of events.
18:20
Do a lot of events.
18:21
>> How many a week on average?
18:22
About 350 a year.
18:23
It sounds like this is the oxygen that's keeping this place alive.
18:27
Unfortunately, that's the truth.
18:29
Wow.
18:30
What other problems are there?
18:31
Help me.
18:31
Uh staffing is terrible.
18:35
Why are there so many staff going through the door?
18:36
What is it?
18:37
>> Uh Lorraine our owner is firing them.
18:38
Often I'll come in on a Monday
18:39
and see who didn't make it through the weekend.
18:41
She's very tough to work for.
18:43
The bottom line is the problem is the owner.
18:46
Yes, there's nobody else here.
18:48
Starts at the top.
18:49
I appreciate your honesty.
18:50
>> Well, we appreciate you being here.
18:52
>> >> After learning the hotel's revenue is strictly from events,
18:56
I want to see how bad the food really is.
18:58
Seasonal, local, fresh.
19:00
Mm.
19:00
I ordered a couple of items.
19:02
The French onion soup, which was tasteless.
19:05
That's so bad.
19:06
Terrible.
19:08
So, I opted for something with a little more flavor.
19:14
Mhm, that tastes better.
19:17
Then, I ordered something I've never heard of before, a cauliflower steak,
19:22
which by name I should have known better.
19:24
That is a mess.
19:25
Who put it on the menu?
19:26
Brenda.
19:27
And a crab sandwich, which maybe I would expect to be frozen,
19:31
but not from a can.
19:32
Product of China.
19:34
Fresh.
19:35
Mhm.
19:35
Seriously, are we done?
19:37
Is there Did I >> You've got your burger still.
19:39
Do you have Cancel it.
19:42
>> Absolutely. >> coming from the same kitchen, forget it.
19:43
Yeah, tell the chef I travel light.
19:45
I haven't got that many pairs of knickers.
19:47
Thank you.
19:48
Oh my gosh.
19:49
Oh my gosh.
19:50
He's freaking out.
19:51
He's freaking out.
19:52
Cancel everything else.
19:54
No more.
19:55
No more.
19:56
He's had enough.
20:00
>> >> Uh, take me to the kitchen.
20:02
Introduce me to the team.
20:04
Place is huge.
20:07
Kitchen is massive.
20:10
Uh, so where's the chef?
20:12
Hello. >> d, that's you?
20:13
I'm not the chef.
20:13
You're not the chef.
20:14
I am nice to You are a chef though, you've got a jacket on.
20:17
>> Yes, sir.
20:17
That's how chefs tend to dress.
20:19
>> Yes.
20:19
Maitre d.
20:20
Nice to meet you.
20:21
Barry, it was good to meet you, too.
20:22
And this is Barry Sexton.
20:23
Barry, so you're the chef.
20:25
I'm not the chef.
20:26
No, you're the chef.
20:27
A chef, but not the chef.
20:29
A chef.
20:30
There's two of them.
20:31
There's two of them.
20:32
The other one's uh But where's the head chef?
20:34
Well, we have both of them in charge.
20:36
No such thing.
20:37
Your set of rules, your set of rules, doesn't benefit the customers.
20:41
I'll come back to the food in a minute.
20:42
I'm in shock.
20:44
Before I got here, I met a dozen of your ex-employees.
20:49
Okay.
20:50
I couldn't believe the amount of staff
20:53
that have left this building in the last 2 years.
20:56
Why are you going through so many staff?
20:59
I don't know.
21:01
>> You don't know.
21:01
I think I hire people and uh Oh,
21:04
so it's them not good enough for you?
21:07
Yes.
21:09
When you have a young member of staff
21:13
that is owed money
21:16
and they won't leave the building until you pay them
21:19
and you call the police on them.
21:20
What kind of business are you running here?
21:23
Who said that?
21:24
Are you saying now that they're lying?
21:28
Please.
21:28
I don't know because >> Are you saying they're lying?
21:31
Simple, yes or no?
21:32
>> I cannot tell people they're >> You cannot tell. >> lying.
21:33
It's inaccurate, though.
21:35
I do >> Yes.
21:37
I have witnessed Veranda call the cops on a number of people.
21:40
She has a close relationship with the Newtown Police Department.
21:45
Do you care about this hotel?
21:47
It's not funny.
21:48
I mean, I I I am not here to laugh.
21:50
Let's get that right.
21:52
I was just going to have a glass of wine
21:53
and hoping to get something local having just driven through those amazing vineyards,
21:56
but there's nothing local here.
21:59
No.
21:59
I mean, New Zealand Sauvignon Blanc.
22:02
How weird is that?
22:03
What would you recommend for lunch?
22:04
What's the soup today?
22:05
The soup is a minestrone.
22:06
Oh, that's good.
22:07
Yeah.
22:08
Uh BC's bacon burger, yeah?
22:10
>> Okay.
22:10
Let's do a a pizza as well.
22:12
The hot meat, right?
22:13
I'm sorry, actually we don't do the pizzas any longer.
22:16
I don't know why the page is not taken out.
22:18
>> Wow, okay.
22:19
Uh anything else that's not on?
22:21
We are out of the pork stir-fry and we do not have chili.
22:24
Uh no chili.
22:27
Wow.
22:27
Let's do a prime rib as well, without shall we?
22:31
Um I believe we're out of prime rib.
22:33
All right, we're we're out I believe so, yeah.
22:36
The um turkey ciabatta dip is usually a good one.
22:39
Let's Let's do a turkey dip.
22:41
Okay.
22:43
>> Um Hold on a minute, breaking news.
22:44
BC's soon-to-be-famous teriyaki steak.
22:47
What the does that mean?
22:49
When someone says soon-to-be-famous, who writes this on the menu?
22:52
Soon-to-be-famous.
22:53
Why would that be on the menu?
22:54
I think we should try it.
22:56
Let's go.
22:57
Um I think we're done.
22:58
Okay.
22:58
>> Yeah?
22:59
Sure.
22:59
Yeah.
23:00
Thanks.
23:00
Thank you, love.
23:04
Okay, do you need help?
23:05
You said it's any soup, right?
23:07
Correct.
23:07
Thanks.
23:08
Thanks.
23:12
Wow.
23:12
That doesn't even taste homemade.
23:14
It's frozen.
23:19
Frozen?
23:19
Yes.
23:19
>> Frozen minestrone soup?
23:20
Yeah.
23:21
Okay.
23:21
This is terrible.
23:25
We've got the BC bacon burger.
23:30
Wow.
23:30
Jeez.
23:30
I can't think what this is.
23:31
My onion ring's thicker than the my patty.
23:35
Huh?
23:35
Where are they from?
23:36
I I'll find out that answer.
23:39
On the hamburgers, it says on the menu certified Angus beef.
23:42
Where do we get that?
23:43
Are they fresh or frozen?
23:45
No, we we always come back as frozen.
23:47
$12.95?
23:50
Let's have a Coke.
23:52
And the the the patty's bland.
23:53
It actually tastes frozen.
23:55
But please tell me.
23:56
>> >> It does come frozen.
23:59
So, it says fresh and it's not anywhere near. $13 for that?
24:05
Oh, this is brutal.
24:07
Oh, this food coming up is very good.
24:10
This is the um turkey milk.
24:12
Thank you.
24:12
And what's this here?
24:14
That is the broth for the turkey.
24:16
The broth?
24:17
Mhm.
24:20
If you want to interfere, sandwich in it.
24:23
Holy What is that in there?
24:25
Just have a little sip.
24:30
Wow.
24:31
So salty.
24:32
Yes, it does. >> bad.
24:34
Salty and bitter.
24:35
Jesus.
24:36
You want to taste this, actually.
24:38
He had me taste it.
24:39
Oh, yeah, it's really salty.
24:41
Really salty?
24:42
Yeah.
24:43
Holy This here is the teriyaki chicken burger.
24:48
The nearly famous burger.
24:50
What the What is that?
24:54
What was he doused in?
24:56
Teriyaki over cheese.
25:00
Oh.
25:00
Nearly famous.
25:02
This is about to be famous to send me to the bathroom.
25:05
Yum.
25:06
I mean, I'm not even going to go there.
25:09
No.
25:09
I'll just have a coffee.
25:10
Thank you.
25:10
>> Okay.
25:11
You got it.
25:13
Right.
25:13
Let's get reviewing.
25:17
Wow.
25:18
Headline, do not go here.
25:19
If you want mediocre overpriced food, this is the place for you.
25:22
Unfortunately, not my dig.
25:24
Bloody hell.
25:25
Well, this is terrible.
25:28
This is terrible.
25:28
Oh, it's awful.
25:29
We're going to take a seat.
25:30
We're going to do some tastings and I'd like to see a menu.
25:33
Um don't worry.
25:35
Okay.
25:36
Get this sorted.
25:36
>> Okay.
25:37
You go that way, my darling, please.
25:38
Thank you. >> got too many set here.
25:39
Take a seat, please.
25:41
Before we do any tasting, is the owner's son here?
25:43
Jimmy, he's the he's in charge.
25:45
Can we have a quick chat?
25:47
Yeah, sure.
25:47
Okay.
25:47
Yeah.
25:49
Uh color's dreadful.
25:51
Reception lobby, awful.
25:53
The linens don't even match.
25:55
There's white and ivory.
25:57
There's a lot going on at the on the bar, too.
26:00
I'm not sure if that's the Dover from another wedding.
26:03
Dreadful.
26:04
Jimmy?
26:05
Yeah.
26:05
Uh Chef would he'd like to meet you.
26:08
Okay.
26:10
Hi.
26:11
You are Jimmy?
26:12
I'm Jimmy.
26:12
Good to see you.
26:13
Nice to meet you.
26:14
Spoke to Mom earlier.
26:15
You must introduce me to uh two very special guests, Roxanne Hi there.
26:18
Nice to meet you, Roxanne. and Eric.
26:21
Eric, nice to meet you. >> well.
26:22
Um so, do you have a chef jacket?
26:25
>> I do.
26:26
Do you ever wear it or >> Um when only when I deliver food.
26:29
Deliver?
26:29
Like bring food out to people.
26:31
>> Oh, so you just put the jacket on to carry food?
26:33
Yeah, so I look fancier.
26:35
So, you normally wear a t-shirt to cook?
26:37
Yeah, and pants.
26:39
And pants?
26:39
>> Yes.
26:40
That's very kind of you.
26:41
Yeah.
26:42
Yes.
26:42
Anything you recommend?
26:43
I mean, try to sell it a little bit to the bride and groom.
26:45
Um there are certain things on there I've never made before.
26:50
So, uh that probably doesn't Stop 2 seconds.
26:52
>> Yes.
26:53
You've got things on your menu that you've never made before.
26:56
>> Well, no one's ever ordered them.
26:57
But, you run a restaurant here.
26:59
>> Yes.
26:59
That's not a buffet.
27:00
No, you I should I should definitely know how to make that.
27:03
I agree.
27:04
Yeah.
27:05
I've never cooked a filet mignon before.
27:08
You've never cooked a filet mignon.
27:10
>> No.
27:10
>> Who cooks it?
27:11
We've never sold one. hell.
27:13
So, no one's ever had a wedding and ordered filet?
27:15
>> Not since I've been here.
27:17
Not for me.
27:17
You've got things on here you've never cooked before.
27:19
You said it's a filet.
27:20
Correct.
27:21
So, just out of interest, filet mignon comes on.
27:23
You're going to go to a culinary school?
27:25
What happens?
27:25
>> Maybe Google how to do it exactly.
27:30
Google?
27:30
Yes.
27:31
I mean, I could do that.
27:34
Google a filet?
27:36
Yeah.
27:36
Just to watch a a video?
27:38
Uh yes.
27:40
Our wedding food is really good.
27:41
>> Well, I can't wait to taste it.
27:43
Uh let's have a look at this and you know, I'll see you later.
27:46
>> Sounds good.
27:46
Wow.
27:47
Okay.
27:48
Well, sorry about that.
27:49
After learning Jimmy gets his recipes from the internet,
27:52
I'm starting to feel like I made a mistake inviting the bride
27:54
and groom to have their wedding here.
27:56
So, we have a stuffed chicken here.
27:58
To give some options for Roxanne and Eric,
28:00
I told Jimmy to prepare a selection of dishes.
28:03
Up first, a chicken dish that I couldn't believe was smothered in soggy cheese.
28:08
Look at that weird there.
28:09
It's like my granddad's foreskin.
28:12
>> >> Not good.
28:12
No wonder grandma used to get upset at night.
28:14
Okay.
28:15
Over medium heat, add olive oil and let it get hot.
28:17
While Jimmy surfed the internet for how to cook a filet mignon,
28:21
Let the filets Let the filets heat a hot pan.
28:27
We were served a salmon dish.
28:29
I mean, Wouldn't feed that to my cat.
28:32
It is bland.
28:33
It's undercooked.
28:34
Simply boiled in water. >> almost slimy, almost.
28:37
And knowing Jimmy had never cooked a filet mignon, trust me,
28:41
my expectations weren't high.
28:43
The steak is terrible.
28:44
It's overcooked.
28:45
You'd cook better than that at home, wouldn't you?
28:47
Yeah.
28:47
Now I know why there's no tastings available.
28:50
I mean, terrible.
28:51
Terrible, terrible, terrible.
28:53
I'm embarrassed and I just want to apologize.
28:55
I just expected it way better than this.
28:57
Yeah.
28:58
Me, us two, I think.
29:00
Yeah.
29:00
Be patient.
29:01
Let me get to the bottom of this, okay?
29:03
Okay.
29:05
It's clear the castle standards are low.
29:08
And with only two days to put together a wedding,
29:10
I'm feeling a lot of pressure
29:11
and I don't want to disappoint Roxanne
29:13
and Eric.
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