Ramsay's Kitchen Nightmares
Saison 1 Épisode 7 - Walnut Tree Revisited
Télé-réalité
The Walnut Tree Inn was in big trouble - there was no head chef, the customers had dwindled, and the owner had been forced to sell the family home to keep the business afloat.
Set in beautiful Welsh countryside, The Walnut Tree Inn was a successful business for 37 years and became a national institution. But when Francesco bought the place 3 years ago he made the mistake of turning the warm and welcoming country inn into a cold and stark London-style restaurant. And when things went wrong he tried to run the kitchen as well as the front of house.
With its Michelin star in jeopardy, Ramsay's first job was to recruit a new head chef so the owner could concentrate on customers. But has Francesco managed to follow Ramsay's advice and stop meddling in the kitchen?
Sous-titres: English
Avec:Gordon Ramsay
Réalisé par:Christine Hall
Saison 1
S01:E01 - Bonapartes
When 21 year old chef Tim sold "fine dining" to Bonapartes bistro, they assumed he could cook. Ramsay discovers the true skills of the wannabe TV chef when he tastes his food and vomits in the gutter.
S01:E02 - The Glasshouse
At The Glass House in Ambleside, Ramsay finds the restaurant owner close to tears as yet another Saturday night goes tits up. The head chef has a lot to explain as Ramsay decides he's the weak link.
S01:E03 - Walnut Tree
Ramsay's got his work cut out to restore the reputation of The Walnut Tree Inn in Wales. When he arrives he finds the owner chef-less and broke and desperate to get the place back on it's feet.
S01:E04 - Moore Place
Moore Place in Esher looks more like a rest home than a restaurant so it's no wonder the dining room's empty. Owners Nick and Richard are relying on Ramsay to fill it with customers on Mother's Day.
S01:E05 - Bonapartes Revisited
The episode that has gone down in TV history. Tim Gray was the 21 year-old Head Chef at Bonaparte's in Silsden, West Yorkshire. Claiming to specialise in "fine dining", he had ambitions to be a TV chef and dreamed of opening restaurants in London, Paris and New York. Unfortunately, Tim couldn't even cook an omelette and his trademark scallops made Ramsay throw up. A true kitchen nightmare if ever there was one.
With no customers and a fridge full of fancy ingredients, Bonaparte's was losing money fast. Ramsay soon established that what the people of Silsden really want to eat is Beef and Ale Pie and Treacle Tart. Ramsay soon had the restaurant chocker block but what state is it in now?
S01:E06 - The Glasshouse Revisited
Saturday night at The Glass House Restaurant in Ambleside was a disaster. Orders in the kitchen were mixed up, the food wasn't cooked properly and the customers were complaining. Not only was the chef in tears, but the owners were on the brink of bankruptcy.
A few months on, there have been some departures from the Glass House. Who is in charge of the kitchen now? And, more importantly, is Ramsay's Caesar salad still on the menu?
S01:E07 - Walnut Tree Revisited
The Walnut Tree Inn was in big trouble - there was no head chef, the customers had dwindled, and the owner had been forced to sell the family home to keep the business afloat.
Set in beautiful Welsh countryside, The Walnut Tree Inn was a successful business for 37 years and became a national institution. But when Francesco bought the place 3 years ago he made the mistake of turning the warm and welcoming country inn into a cold and stark London-style restaurant. And when things went wrong he tried to run the kitchen as well as the front of house.
With its Michelin star in jeopardy, Ramsay's first job was to recruit a new head chef so the owner could concentrate on customers. But has Francesco managed to follow Ramsay's advice and stop meddling in the kitchen?
S01:E08 - Moore Place Revisited
Nick and Richard are self-confessed restaurant virgins. They've both had successful careers in the brewery business so when they bought Moore Place they believed they could make it an instant success. What they hadn't realized was just how difficult it would be to fill the 90-seater oak-paneled restaurant and how hard it would be to find a chef who could cook decent food.
Has Ramsay's fast-track guide to restaurant success helped these brewery whiz-kids transform their failing ex-Berni Inn into a profitable business? And is the building still painted that disgusting shade of purple?
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