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1
00:00:05,080 --> 00:00:08,760
Just sat down Liam and investors.
Two to come but we'll get drinks.
2
00:00:08,800 --> 00:00:12,239
We've just had a load of walk-ins,
so the place is rammed. Cool.
3
00:00:12,279 --> 00:00:13,879
Who've you got looking
after Liam's table?
4
00:00:13,919 --> 00:00:15,839
I'm going to put Robyn on it
but I am floating.
5
00:00:15,879 --> 00:00:17,760
Yeah, good. I need your eyes
on it tonight.
6
00:00:17,800 --> 00:00:20,079
Everything needs to be perfect.
They're my VIP's.
7
00:00:20,120 --> 00:00:22,639
Everyone's a VIP, Dean.
"Everyone's a VIP, darling!"
8
00:00:22,680 --> 00:00:25,079
Right we're going to
smash it, come on.
9
00:00:25,120 --> 00:00:29,120
This programme contains
strong language.
10
00:00:29,160 --> 00:00:32,360
Check on, table eight - one scouse,
two cod, one pork. Yes, Chef.
11
00:00:32,400 --> 00:00:34,720
All right guys, guys can
you listen up!
12
00:00:34,760 --> 00:00:36,319
Our special guests have just
arrived
13
00:00:36,360 --> 00:00:38,479
and we've had a load of
walk-ins, so we are full.
14
00:00:38,519 --> 00:00:40,680
Oh, all right, then. Now word is getting out there
15
00:00:40,720 --> 00:00:42,879
and that is because of every
single one of you guys.
16
00:00:42,918 --> 00:00:45,519
Your food, your dedication,
your passion on those plates.
17
00:00:45,559 --> 00:00:47,159
I am so proud of you.
18
00:00:47,199 --> 00:00:49,959
So keep pushing forward
and let's do what we do.
19
00:00:50,000 --> 00:00:52,760
ALL: Yes, Chef! Yes, come on!
20
00:00:52,800 --> 00:00:54,680
Ah, sorry about that.
Where we at?
21
00:00:54,720 --> 00:00:56,519
Er, scouse and terrine, table 14.
22
00:00:56,559 --> 00:00:58,519
Watch your back. Oxtail.
23
00:00:58,559 --> 00:01:01,239
Service, please.
So, where's this new CDP?
24
00:01:01,279 --> 00:01:03,519
He said he's on his way.
You sure? Yeah.
25
00:01:03,559 --> 00:01:05,160
Carly, we can't have another no-show.
26
00:01:05,199 --> 00:01:06,599
We're going to be screwed tonight.
27
00:01:06,639 --> 00:01:08,879
Look, even if he doesn't show,
we're sweet.
28
00:01:08,919 --> 00:01:10,760
It's me and you. Dream team.
Are we, yeah?
29
00:01:10,800 --> 00:01:13,279
Yes. Come on.
All right, I trust you. You should.
30
00:01:13,319 --> 00:01:15,760
Camille! Terrine!
Yeah, one minute.
31
00:01:15,800 --> 00:01:19,120
Chef, is this new kid coming in or,
or are we getting stood up again?
32
00:01:19,160 --> 00:01:21,919
Oh, no, we're not talking about your
love life here, Bolton. Oh, wow!
33
00:01:21,959 --> 00:01:25,160
Wow, do you know what it is, right,
yous are just jealous cos
34
00:01:25,199 --> 00:01:27,959
I've got a bird and I'm seeing her
tonight and you're going home alone.
35
00:01:28,000 --> 00:01:30,040
Oh, my God, Bolt,
are you seeing her again?
36
00:01:30,080 --> 00:01:32,480
I am seeing her again, yeah.
Is that not twice in one week?
37
00:01:32,519 --> 00:01:34,720
It is twice in one week. Nah, you're not, shut up.
38
00:01:34,760 --> 00:01:37,559
Yeah, I am! That's a lot.
Can't keep her hands off me.
39
00:01:37,599 --> 00:01:39,680
Camille watch them croquettes, lad, yeah?
40
00:01:39,720 --> 00:01:42,720
You watch you croquettes, lad.
Camille! Yes? Terrine!
41
00:01:42,760 --> 00:01:46,440
OK, OK. Gis your best Scouse accent, Camille. What?
42
00:01:46,480 --> 00:01:48,279
I said gis your best Scouse accent.
43
00:01:48,319 --> 00:01:50,160
"Gis your best Scouse accent."
44
00:01:50,199 --> 00:01:52,480
That's better, that's all right,
that's not bad.
45
00:01:54,440 --> 00:01:56,360
Just say, "Finger lickin' chicken."
46
00:01:56,400 --> 00:01:58,360
What? Finger lickin' chicken.
47
00:01:58,400 --> 00:01:59,879
LAUGHTER
48
00:01:59,919 --> 00:02:02,959
You guys... Nearly, nearly. It was all right, that.
49
00:02:03,000 --> 00:02:05,199
Terrine. Thank you.
50
00:02:05,239 --> 00:02:08,040
Chef, this is Johnny.
He's here for his first shift.
51
00:02:08,080 --> 00:02:10,639
I'm sorry. Nice of you to actually
turn up, by the way lad, thank you.
52
00:02:10,680 --> 00:02:13,080
Let him in the door first. Really
sorry, there was a lot of traffic.
53
00:02:13,120 --> 00:02:15,879
Yeah, yeah, yeah.
No, no, no, it's fine.
54
00:02:15,919 --> 00:02:17,239
Sorry, yeah.
55
00:02:17,279 --> 00:02:19,319
OK, look, we're going to have to
dive straight in
56
00:02:19,360 --> 00:02:20,879
because it's madness out there.
57
00:02:20,919 --> 00:02:25,160
Er, I don't have time to do
a full talk. So, quick intros.
58
00:02:25,199 --> 00:02:27,959
This is our incredible
sous, Freeman.
59
00:02:28,000 --> 00:02:29,720
I'd be lost without him.
60
00:02:29,760 --> 00:02:33,599
Over here we have the wonderful
Camille on starters and garnish.
61
00:02:33,639 --> 00:02:36,360
Johnny.
Nice to meet you.
62
00:02:36,400 --> 00:02:39,480
Literal Earth angel Emily,
head of pastry.
63
00:02:39,519 --> 00:02:42,519
You all right, darling, how
you doing? Yep, not bad.
64
00:02:42,559 --> 00:02:46,400
And one of our rising stars
of the kitchen, Jamie, demi CDP.
65
00:02:46,440 --> 00:02:50,839
And here we have Scouse -
sorry, Bolton, meat and fish.
66
00:02:50,879 --> 00:02:53,319
Do I not get
any, like, adjectives, no?
67
00:02:53,360 --> 00:02:55,480
Mm, grumpy?
Err, handsome.
68
00:02:55,519 --> 00:02:57,800
Debatable. Talented.
Mm, hairy?
69
00:02:57,839 --> 00:03:00,800
Fair enough,
I'll go along with that one.
70
00:03:00,839 --> 00:03:04,239
Bolton is our master baster.
ALL: Ohhh!
71
00:03:04,279 --> 00:03:06,480
Get on, Chef,
get on the jokes, there.
72
00:03:06,519 --> 00:03:08,279
No, crack on, lad, crack on.
73
00:03:08,319 --> 00:03:12,360
Erm, so here we have Holly and Jake,
our KPs and general life-savers.
74
00:03:12,400 --> 00:03:14,360
Nice to meet you, bro. All right?
75
00:03:14,400 --> 00:03:16,440
Cool, so that's our merry band.
OK.
76
00:03:16,480 --> 00:03:18,839
The staffroom is over there
if you want to pop your whites on,
77
00:03:18,879 --> 00:03:21,279
come straight back.
Oh, erm, hold on a sec.
78
00:03:21,319 --> 00:03:23,519
Camille, how we doing on
hollandaise?
79
00:03:23,559 --> 00:03:25,239
Like, six portions left.
80
00:03:25,279 --> 00:03:27,680
Cool, so when you come back, I want
you to jump straight onto that.
81
00:03:27,720 --> 00:03:29,680
About two litres,
beef fat, not butter.
82
00:03:29,720 --> 00:03:31,519
OK. Yeah? Beef fat, not butter.
83
00:03:31,559 --> 00:03:34,239
Yeah, you got it? Yeah, cool, cool.
Err, "Yes, Chef."
84
00:03:34,279 --> 00:03:36,720
Sorry! Yes, Chef. All right, OK. Quick, quick.
85
00:03:41,160 --> 00:03:43,720
Service! BELL RINGS
86
00:03:43,760 --> 00:03:46,360
PHONE CHIMES
Search hollandaise recipe.
87
00:03:48,160 --> 00:03:51,239
AUTOMATED VOICE: I found this on the
web for hollandaise recipe.
88
00:03:51,279 --> 00:03:53,480
Egg yolk, tarragon...
89
00:03:57,199 --> 00:03:59,080
Oh, hi.
Hey, how you doing?
90
00:03:59,120 --> 00:04:01,239
You OK? You lost?
No, I'm Johnny.
91
00:04:01,279 --> 00:04:04,519
Sorry, um, Chef told me to come in
here to get changed, so...
92
00:04:04,559 --> 00:04:06,680
OK, well... I'm Robyn,
nice to meet you.
93
00:04:06,720 --> 00:04:08,279
Nice to meet you.
94
00:04:08,319 --> 00:04:10,760
MUSIC AND CLAMOUR
95
00:04:20,279 --> 00:04:23,839
Hey, how's the food?
How is everything? Lovely thank you.
96
00:04:23,879 --> 00:04:26,400
Amazing. Can I get you a glass of
wine? No, I'm good, thank you.
97
00:04:26,440 --> 00:04:28,559
OK, I'll take this for you, then.
Thank you.
98
00:04:28,599 --> 00:04:30,720
Excuse me! Hi. Can I have some more
pepper, please?
99
00:04:30,760 --> 00:04:32,559
Yeah, I'll get that now.
100
00:04:34,680 --> 00:04:35,959
Are you all right?
101
00:04:36,000 --> 00:04:37,238
No, I'm not.
102
00:04:39,160 --> 00:04:41,480
Ah-ah! Hi. You need to stop that.
103
00:04:41,519 --> 00:04:43,760
What did I do? You need to stop that right now.
104
00:04:43,800 --> 00:04:45,959
I didn't do anything. You did, and you know you did.
105
00:04:46,000 --> 00:04:47,800
And then the problem is that I get frisky,
106
00:04:47,839 --> 00:04:49,959
and I get told off for it, even though it's your fault.
107
00:04:50,000 --> 00:04:51,440
Sounds like your problem.
108
00:04:51,480 --> 00:04:54,238
Hey, Billy, leave her alone.
She started it.
109
00:04:55,800 --> 00:04:58,559
Hi. Table six asked for their bill
about ten minutes ago
110
00:04:58,599 --> 00:05:00,599
and this is me
just telling you. Great.
111
00:05:00,639 --> 00:05:02,720
Well, I'll do that now, then.
Soz, pal.
112
00:05:03,800 --> 00:05:06,360
Those aren't the drinks for Liam.
Mus?
113
00:05:06,400 --> 00:05:08,160
Mus, Mus, Mus, Mus, Mus, Mus, Musa.
114
00:05:08,199 --> 00:05:10,360
Musa. Yes, my love?
Liam's table, please.
115
00:05:10,400 --> 00:05:12,720
Go. Liam's table.
Be charming.
116
00:05:12,760 --> 00:05:14,199
I don't have any.
117
00:05:14,238 --> 00:05:17,120
You can do it. You can do it, come
on. It's Liam's table, man.
118
00:05:24,000 --> 00:05:25,480
Here we are.
119
00:05:26,720 --> 00:05:31,839
That's your very special negroni. OK. Thank you.
120
00:05:31,879 --> 00:05:33,800
And two old-fashioned. Lovely.
121
00:05:33,839 --> 00:05:35,519
For you, sir, and for you, sir.
122
00:05:37,360 --> 00:05:39,639
And, by the way, sorry there was a bit of delay,
123
00:05:39,680 --> 00:05:42,639
but I'm sure it's going to be worth it, yeah? Perfect.
124
00:05:42,680 --> 00:05:45,199
Err, shall I call Robyn to take the rest of your order?
125
00:05:45,238 --> 00:05:47,360
Oh, no, we're still waiting on a couple of people. Yeah.
126
00:05:47,400 --> 00:05:49,199
Um, so if you could let Carly know for me?
127
00:05:49,238 --> 00:05:51,720
Yeah, of course. And if we could have some of those olives?
128
00:05:51,760 --> 00:05:55,238
That'd be great. Olives? Perfect.
Olives. Yes, boss.
129
00:05:57,000 --> 00:05:58,800
Kit, are you going to the kitchen?
130
00:05:58,839 --> 00:06:00,000
Yes, sir.
131
00:06:00,040 --> 00:06:02,680
So Liam's bank buddies, the rest of them haven't arrived yet.
132
00:06:02,720 --> 00:06:04,879
So let them know, so they can chill.
OK.
133
00:06:04,919 --> 00:06:07,519
And they want olives.
134
00:06:07,559 --> 00:06:09,599
OK. Yeah, olives? Yeah, I know.
135
00:06:09,639 --> 00:06:11,559
Does olives make you smile?
136
00:06:15,559 --> 00:06:18,519
Um, Carly, some of Liam's rich friends have not turned up,
137
00:06:18,559 --> 00:06:20,599
so the order's going to be a bit delayed.
138
00:06:20,639 --> 00:06:23,959
But can they have some olives, please? Olives?!
139
00:06:24,000 --> 00:06:25,599
OK, all right, all right.
140
00:06:25,639 --> 00:06:28,120
Er, gum, bin. Yeah. Sink.
Wash your hands.
141
00:06:28,160 --> 00:06:29,440
Sorry.
142
00:06:29,480 --> 00:06:31,720
OK, Chef, shall I just get started on the sauce, yeah?
143
00:06:34,040 --> 00:06:36,440
Yeah, just roll
your sleeves up for me.
144
00:06:36,480 --> 00:06:38,599
Sorry? Sleeves.
Oh, sorry. Roll up.
145
00:06:38,639 --> 00:06:41,080
Um, everything you need should be
in the dry store at the back.
146
00:06:41,120 --> 00:06:43,080
If you've got any problems, just
shout one of the team.
147
00:06:43,120 --> 00:06:44,440
Yes, Chef. Yeah?
148
00:06:44,480 --> 00:06:46,199
TIMER BEEPS
149
00:06:46,238 --> 00:06:48,000
PAN SIZZLES
150
00:06:48,040 --> 00:06:50,000
Sorry, is it all right if I work over here?
151
00:06:50,040 --> 00:06:52,080
Hmm? Oh, yeah, of course.
152
00:06:52,120 --> 00:06:55,080
Erm, do you know where the mixing bowls are?
153
00:06:55,120 --> 00:06:56,800
Yeah.
154
00:06:56,839 --> 00:06:58,000
Just down here.
155
00:06:58,040 --> 00:07:00,120
Thank you.
You're welcome.
156
00:07:04,000 --> 00:07:05,720
Jake, Holly, hot pan over here.
157
00:07:05,760 --> 00:07:08,319
All right, one cod, two salmon,
one beef, one pork.
158
00:07:08,360 --> 00:07:10,279
Table seven.
Yes, Chef!
159
00:07:15,040 --> 00:07:16,199
Oh, you all right, love?
160
00:07:16,239 --> 00:07:19,400
Yeah, um, I'm just getting started on the mayonnaise.
161
00:07:19,440 --> 00:07:22,160
The... Sorry.
Hollandaise!
162
00:07:22,199 --> 00:07:23,839
The hollandaise, hollandaise.
163
00:07:23,879 --> 00:07:27,440
Can you pass me those
piping bags, please, darling?
164
00:07:27,480 --> 00:07:30,239
Oh, no.
The blues ones.
165
00:07:30,279 --> 00:07:32,440
Oh, sorry, piping bags.
166
00:07:32,480 --> 00:07:34,639
And you'll get used to that
lot out there. Yeah, I know.