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BRITCOM 3
  • 2 days ago

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00:00There is nowhere for these guys to hide.
00:02To uncover the fatal flaws of a once successful restaurant.
00:07This place is on its last legs.
00:09We're dying.
00:09With the help of my insider,
00:11give your head down and speak the truth.
00:13I'll restore the restaurant.
00:14Let's get cooking.
00:14From the inside out.
00:16This is where it starts.
00:17We can't wait for something to break.
00:19We've got to do it now before it's too late.
00:21Come on.
00:21I got it, I got it.
00:22Oh my God, thank you.
00:30I'm on my way to Parthenon.
00:37Now this restaurant's been a staple Greek restaurant
00:40in the neighborhood for years,
00:42but my insider's been updating me and, oh boy.
00:46This place is in a rapid decline.
00:52Sadly, when everyone knows I'm coming,
00:53they're on their best behavior.
00:55They clean up.
00:56So I have no choice but to go in later.
01:00at night, early hours of the morning, under cover.
01:02And really snip around.
01:03Really have a good look at how they operate.
01:09Okay.
01:10My insider has sent me some instructions.
01:15Let's go.
01:22My insider left me a key.
01:26Great.
01:30Man, that's stuck.
01:36Jason, come in.
01:38Quick, come in, close the door.
01:39This place is roasting.
01:41It is so hot in here.
01:43Look at the state of this kitchen.
01:45Always good to start with the black light,
01:50because it's the stuff you don't see to the naked eye.
01:54Oh my goodness me.
01:56Freshly cooked food is served off of this.
01:59I don't think this thing's been cleaned for months.
02:00That is so gross.
02:03Finally, I get to see for the first time
02:05the problems that everyone tries to hide from me.
02:10My insider has told me that this place
02:13has been running for 36 years.
02:16Back in the day, the White House, Congress,
02:18they all frequented this restaurant.
02:20It had an amazing reputation for great Greek food.
02:23But it clearly lost its way.
02:29Look at this.
02:31What a freaking mess.
02:33And there's so much heat coming from here.
02:36It's still on.
02:38The whole thing is on.
02:40There's food in there as well.
02:43My goodness me.
02:44I mean, that has to be one of the biggest fire hazards.
02:50Damn.
02:53Right.
02:54Let's see the basement.
02:57I think the carpet's from 1989 as well.
03:00Oh boy.
03:01This is a bandsaw.
03:03They slice protein on here.
03:05These are so old-fashioned.
03:07Mate, that's dirty.
03:08Oh my goodness me.
03:11That is disgusting.
03:12Now this is an ATP test.
03:14This is going to give me an indication of live bacteria.
03:19This is so gross.
03:21Now, figure-wise, under 30 is acceptable.
03:26A dirty toilet seat will go to 1,400.
03:30Oh my goodness.
03:325,550.
03:36I've never seen that.
03:37It's harboring so much bacteria.
03:40In fact, I'm going to take another swab
03:42so I can take a closer look later.
03:44What's in here?
03:48Oh, the smell.
03:51Oh, the chickens just sat there
03:54bathing in that congealed blood.
03:57Oh, oh.
03:58What you're smelling here, it breathes vermin.
04:04Now, this camera, I'm going to set up underneath the bench.
04:07I guarantee there's going to be rats down here.
04:10The size of my grandma's cats.
04:12Look at this.
04:13Look at this.
04:15A hodgepodge of a dining room.
04:18Mitch, Mitch, cheers.
04:20Honestly, what a mess.
04:23What's that?
04:24Are you happy?
04:26No, nor am I.
04:27Oh, my goodness.
04:31It's obvious at one point when this restaurant first opened
04:33just under four decades ago,
04:35it was thriving and it was the pillar of the community.
04:38But it's like someone has given up.
04:41It's such a shame.
04:43Man.
04:44Now I'm going to come back first thing tomorrow morning
04:46and really see how this place operates.
04:49Let's go.
04:55Jump in, Jay.
04:59That was horrible.
05:01Obviously, my insiders said that things are bad,
05:04but I do think they actually understand themselves
05:07how bad things really are in there.
05:19Just quick comms check.
05:37We've got you loud and clear.
05:39Each and every one of these members of staff
05:40are under the impression they're on a restaurant refresh show.
05:44Awesome, Mike.
05:44I am Mikey, and this is Restaurant Refresh.
05:49So the first time ever, I've got a 360-degree insight
05:53to this restaurant from every corner in the kitchen
05:55to every table in the dining room
05:56to cameras even downstairs in the basement.
06:01For that, I've got the incredible information
06:03from my insider, someone that reached out for help.
06:07However, it's a painful position for them to be in.
06:10Truthfully, working in a restaurant is a tight-knit environment
06:13and calling out problems, I promise you, can be tough.
06:18And here we go.
06:20So what I saw last night was frightening.
06:24And you can see how dirty the kitchen is
06:26and some of the bad practice is.
06:28Guys, ready to go?
06:30That's Pete, the owner there.
06:31Okay, my name is Pete,
06:36and I'm the owner of the Parthenon restaurant.
06:38I was born in Zakythos, a small island west part of Greece,
06:42and I left there after I was 18.
06:44Okay, first I have to put the water here.
06:46Yeah, I know.
06:47I'm just getting all this stuff out.
06:48Come on, man.
06:49I opened the restaurant 36 years ago.
06:51There was no Greek restaurants around here,
06:53so it was unique, and it was really exciting.
06:55But then we started losing business.
07:00F***ing water here.
07:01It's leaking somewhere here.
07:04I'd be really devastated if the restaurant fails.
07:09You know what you should have on the tables?
07:13It's coffee cups.
07:15That is Susie, Pete's wife.
07:18No, because not everybody drinks coffee.
07:20Since when?
07:21The Parthenon has meant a lot to us.
07:23It's our livelihood.
07:25It's our future.
07:27It's my son's future.
07:28But I worry that it will shut down.
07:32Do you have a little broom or something?
07:34Let me do this first at the ground.
07:36Pete is very stubborn.
07:37This place is his baby,
07:39so he doesn't believe that Mikey can step up and take over.
07:44And he doesn't listen.
07:45It goes in one ear, out the other,
07:47because he's old school.
07:49Where is all the rice?
07:51One by one.
07:52I know how to do it.
07:54Camera eight.
07:54That is Mikey, Pete, and Susie's son.
07:59Do we have more spinach than this?
08:02Do we have more spinach than this?
08:03I know.
08:03What do I know?
08:05Working with my dad.
08:06Man, how can you put this without insulting anybody?
08:09It has its ups and its downs.
08:11You put it here.
08:13Huh?
08:13You put it first to water.
08:14Yeah, well, boil it.
08:15You boil it first.
08:16No, no, it is there.
08:17You can't do it that way.
08:19No, no, you don't do it that way.
08:20So we've got the same menu for over 36 years now,
08:23and I've thrown tons of ideas to my father.
08:30But change is hard for him.
08:33It's like, don't fix it if it's not broke.
08:34What a mess.
08:39I do give some responsibility to my son, but I feel I have to be here to make sure that
08:45things are right.
08:47Michael, potatoes.
08:48Potatoes.
08:48I'm going to.
08:51Camera eight, please.
08:52You good to let people in in 20 minutes?
08:58Yeah, we will be.
08:5820 minutes, 4.15, it's still okay?
09:00I said yes, we will be.
09:01I'm asking Pete.
09:03That lady there is Stella, married to Mikey.
09:06Is this good enough?
09:07Yeah, those are nasty.
09:09Mikey has worked so hard for this place for so many years.
09:13He's really given it his blood, sweat, tears.
09:16Pete, we cannot.
09:19They're nasty inside.
09:20All seeds.
09:20Just leave it, Mikey.
09:21We don't know what's going on now.
09:22And Mikey's saying, throw them away, and Pete's arguing, saying, no, they're fine, but
09:25it's a bloody cucumber, for God's sake.
09:28Get rid of it.
09:29I think he's ready to take the Parthenon over from Pete.
09:32He deserves it.
09:33That's our one.
09:33I just tried it.
09:34Just keep it here.
09:35I said there would be a good other one.
09:37Put it together on the side.
09:38We have two kids.
09:40There is a future relying on this place, and it needs to have some changes now so that
09:44that future is there for them.
09:46Dad, where are the eggs?
09:47Where are the eggs?
09:49Over here.
09:49That is Stephanie, the daughter of Pete.
09:53Being the mediator of the family can be kind of stressful, but I am no therapist, and sometimes
09:59I get frustrated, too.
10:01Put that in a sink that's empty over there.
10:04Do I think my dad will ever be able to let the restaurant go?
10:07I don't think that we're there yet.
10:09Now it's time to see how these individuals actually work and run this restaurant.
10:17How are you?
10:20How are the three of you?
10:21Yes.
10:22Hi.
10:22I'm ready to cook.
10:24Is this your first time dining with us?
10:26Yes.
10:26Okay.
10:28Let me cook.
10:29What can I get for you?
10:30Uh, the broiled dog.
10:31Absolutely.
10:32The flambe.
10:33Second Nike flambe?
10:34Sure.
10:35All right.
10:35Kalamari.
10:36Broiled dog, the purse.
10:37What's your vloggy?
10:38Yeah, yeah.
10:38Make sure it's hot, then.
10:39Michael?
10:40I'm going.
10:40Pete can't help himself.
10:43How disruptive must that be for Mikey because he's sort of running it, but he's not running
10:49it, and he's got Pete watching him every turn.
10:53All right, the broiled dog, the purse is ready.
10:55Broiled.
10:58Zoom in on the basement camera, please, Paul.
11:02That's Pete downstairs.
11:04My big worry is the potential vermin.
11:07Hey, Paul, our director, can you just quickly sit through that footage I left under the table
11:12last night to see if there's any rodents?
11:14Should be there for you now.
11:17Oh.
11:18Oh, look at the size of that thing.
11:20Paul, that's disgusting.
11:22I mean, that is one fat rat.
11:26And another one.
11:28Oh, my goodness me.
11:29There's another one just popped down.
11:31Five rats.
11:33A live version of ratatouille.
11:37Oh, no, that's the bandsaw.
11:41This is what I swabbed last night.
11:44Look at that.
11:45I want to know more about those samples I took.
11:49Hi, bud.
11:50How are you, sir?
11:51Doing well.
11:52Good to see you.
11:52Good to see you.
11:52Science set up for you.
11:54Please, sit down.
11:56And how powerful is this?
11:57This goes up to 100x.
11:59100x.
12:00So, first one there.
12:01Oh, my goodness me.
12:03I swabbed that early hours this morning on that blade.
12:07That thing's never been cleaned for weeks.
12:09Definitely not.
12:10Anything moving, any of these little microorganisms might be a bacteria.
12:14Yeah.
12:14That is disgusting.
12:15Oh, man.
12:19Not good.
12:21If bacteria has access to food and water, it can just continue to multiply.
12:24And one of the other things you get sick of from bacteria is it produces waste like every
12:29living thing.
12:29And that waste is toxic.
12:31And if it's growing in large amounts, even if you cook it and kill the actual bacteria,
12:34you still have all the waste left behind.
12:36Oh, my Lord.
12:37It's confirmed my worst suspicion.
12:40My goodness.
12:42That's made me feel sick.
12:44The lamb, the bacteria growth, that's appalling.
12:47And then seeing multiple rats is shocking.
12:52My insider was right.
12:54He may be running this restaurant for nearly four decades, but this place is a mess.
13:06I need a calamari, all of Ginsburg.
13:24Calamari, Ginsburg.
13:26Small Greek salad.
13:27And I'll do try the octopus also.
13:29Absolutely.
13:30Camera eight, please.
13:31Paul.
13:31Let's be there for you now, chef.
13:32Zoom in.
13:33All right, calamari, broiled octopus, mushroom.
13:36Crab meat.
13:37Kitchen's getting slammed.
13:38Mikey, I need two small Greek salads, please.
13:40She doesn't like the tomato sauce and the vegetable.
13:43Chop, chop.
13:44They say they have to be out by 1.30.
13:46Apparently, we got 20 minutes.
13:48There's only two cooks in that kitchen.
13:50Mikey, do I have a best off upcoming claim?
13:53You can see Mikey's just lost his voice.
13:56There is no leadership.
13:58It's certainly not coming from Pete.
14:00He's just, he's milling around.
14:02Just causing mass disruption.
14:07The chicken was a little, mine was a little tough, though.
14:10The standards are gone.
14:12I think about the clean presentation that Greek cuisine should exemplify.
14:17This food here just looks sloppy.
14:20Even the customers are starting to see it.
14:23This saganaki was underwhelming.
14:26Yes.
14:26My secret insider is pivotal in this.
14:33And they are giving me vast amounts of knowledge all the time.
14:39But I want someone I can trust, that can taste the food and give me some honest feedback.
14:43All right, salmon.
14:44My undercover diners, Sammy and Rock.
14:48That's Rock Harper, a prolific chef.
14:51He runs multiple restaurants.
14:53Sammy, one of the most up-and-coming cooks on the West Coast.
14:57They're powerful chefs and restaurateurs, and they really know their stuff.
15:03I'm going to be honest.
15:03We've got to work it out.
15:05What I saw last night was appalling.
15:07Look at the grill, for instance.
15:08Oh, my God.
15:08Ew.
15:08There's a bandsaw downstairs that they're cutting all the lamb.
15:13It's never been cleaned.
15:14That's Pete, the owner.
15:15He's got no protection.
15:17So one slip.
15:18Oh, no.
15:19What the f***ing would this go?
15:21My big worry, nothing's moved on.
15:23He doesn't let go.
15:24You guys are my eyes and ears, and I depend heavily on you.
15:26Yeah.
15:27You have an earpiece?
15:28So we will be able to communicate.
15:29You've got your body cam all set up?
15:31Yes.
15:31Tread and eat with caution.
15:33Let's go, guys.
15:34All right.
15:36Thanks.
15:36Oh, God.
15:39My stomach's already, like, in knots.
15:41Hello.
15:42Hi.
15:42How are you?
15:43Yes, please.
15:44Okay.
15:45This way.
15:45Okay.
15:47Our first impressions of the dining room, Sammy, how would you describe it?
15:50I would say this dining room is kind of dated.
15:53Yeah.
15:55All right.
15:55Do you all have any questions about anything?
15:58Can we start with the cold appetizer for two?
16:01We'll get the lamb chops.
16:02How would you like them cooked?
16:03I'm more of a medium guy.
16:04Great.
16:05Did you see the size of that menu?
16:07Massive.
16:07Yeah.
16:08If you've got a big brigade, it's fine.
16:09But there's two of them.
16:11I have one lamb chops.
16:12Can I get a cold appetizer for two, please?
16:15And, Paul, can you just zoom into that raw lamb on top of the grill, please?
16:18So he cuts it frozen.
16:19That's how he's defrosting it.
16:20The worst thing you can do, knowing that the bacteria growth and you stick it on a warm
16:24grill, oh, come on.
16:28You finish that cold appetizer?
16:30I've got to take that out.
16:31All right.
16:31Cold appetizer for two.
16:33Excuse me.
16:34All right.
16:36All right.
16:36Yes.
16:37Cold appetizer.
16:39Yeah.
16:39Party.
16:40How's it tasting?
16:41That's tzatziki.
16:43That's funky.
16:44What kind of funky in that?
16:47Ew.
16:48Is it bubbly?
16:49Is it fizzy?
16:50Yeah, it tastes like fermented.
16:52Oh, put it out, darling.
16:54Oh, my God.
16:57It's literally bubbling in my mouth.
17:00Yeah, tell them.
17:01Excuse me?
17:02I think this tastes like a little sour.
17:05Sour?
17:05Yeah.
17:05Tzatziki?
17:06Yeah.
17:07I'll be right back.
17:08Why didn't he take it?
17:10He didn't even take the plate?
17:12What a ****.
17:13Pete, they're complaining that the tzatziki is sour.
17:16Oh, my goodness.
17:19No, the tzatziki is not sour.
17:20That's the way it is.
17:22What's that?
17:23The tzatziki?
17:23Uh-huh.
17:24That's the way it is.
17:25No, it tasted like bubbly in my mouth, like it was like fermenting.
17:29Um, I mean, uh, that's the way it is.
17:32That's the way it is.
17:33Oh, my goodness me.
17:34Okay, how's my lamb chops?
17:35Almost ready.
17:37Okay, one minute.
17:38He's refused to apologize as a restaurateur in denial.
17:42Can I take these lamb chops?
17:43Please.
17:44Oh, my goodness me.
17:48Everything else is coming right out.
17:50Oh, sweet.
17:50Lamb chops right now, and everything else is coming.
17:52Both of you, please do not eat that lamb.
17:55It's infected with bacteria from the bandsaw.
17:57No, no, no, no.
17:58I've seen enough.
17:59I'm on my way.
18:00Stand by.
18:10Hi.
18:12Holy.
18:13Oh, my God.
18:14Gordon Ramsay is here.
18:15Stop what you're doing.
18:16Yes.
18:17Right now.
18:19Chef Ramsay walked in, and I was in utter shock.
18:23I cannot believe what I've just been watching.
18:41Mike.
18:41Yes, sir.
18:41Mike.
18:42Stop.
18:42You can pull that down.
18:45I need you to stop what you're doing.
18:46Yes, sir.
18:47I'm in shock.
18:49I cannot believe what I've just been watching.
18:52Trying our best.
18:53You're trying your best.
18:54I smell .
18:55I am scared to see Chef Ramsay get into the kitchen.
18:59Leigh houses are frustrated.
19:02Turn this off.
19:03Turn it off.
19:04Because you didn't do last night.
19:06And they have wags for him to just go by.
19:13He's right behind you.
19:13He's right behind you.
19:14Seriously?
19:15Yeah, that's seriously.
19:18I can't turn around.
19:20Oh, yeah.
19:21Oh, my God.
19:21Oh, my gosh.
19:25Ladies and gentlemen, kindly gather your things and exit the restaurant, please.
19:31Yeah.
19:33Thanks.
19:34Crazy.
19:35Have a great day, guys.
19:36Thank you so much.
19:40Have a great day.
19:41Chef Ramsay's here at the Parthenon, and someone needs to pinch me.
19:47All of you need to know something really important.
19:50You thought you were on a restaurant renovation show.
19:54I'm sorry.
19:55It's not real.
19:56I've been undercover and given insider knowledge.
20:01I've been watching you carefully for days.
20:07I'm terrified.
20:09I've seen everything, and I am shocked.
20:13That's a traditional Greek food.
20:16That's not traditional Greek food.
20:18I'm not here to kick you down, but I'm not here to be ****.
20:21Definitely, I don't agree with the same rap sequence.
20:23I'm probably accomplished, you know, in 36 years.
20:26No complaining, a lot of food, you know.
20:28You think this is fair?
20:29Fair to who?
20:30To customers.
20:32How fresh is your ingredients?
20:33It's all fresh.
20:34It's all fresh?
20:35Stay there.
20:39If he's going down into the kitchen downstairs, I'm scared.
20:43What's that?
20:53Chicken.
20:54What are you saying?
20:55Are you **** blind?
20:56That's in blood.
20:57Yeah.
20:58Bubbling.
20:58Festering.
21:00Do you know what really shocks me?
21:02A bandsaw.
21:04When was the last time that was cleaned?
21:05I don't know.
21:06Six months?
21:07No.
21:07I did an ATP test.
21:10When you swab the blade for bacteria, live bacteria, that starts a food poisoning.
21:17The reading should be 30.
21:19Max, anything over 30, it's sort of danger zone.
21:21Do you know what a meter read?
21:235,550.
21:26My heart went into my stomach.
21:28It's a kitchen where standards have dropped massively.
21:32Vermin everywhere.
21:33It's like a **** party down there.
21:35I felt bad for my dad, but at the same time, it was like, how can this be so careless?
21:42Mikey, you're running the line.
21:44Why are you cooking like that?
21:46I'm limited to what I can do here.
21:48This is his baby.
21:50Stella, is that right?
21:51I cannot believe Shiv Ramzino's my name.
21:54That is crazy.
21:55His hands are tied.
21:57I don't know if the trust is not there.
22:00Come on.
22:02It's his son.
22:04Absolutely.
22:05Pete, do you not want to see change?
22:11When my father's quiet, it's because he doesn't want to show anger.
22:16It's a thin line for him.
22:18You're taking the restaurant down, and each member of your family down with you.
22:24Breaking news.
22:26We're screwed.
22:27Do you think I'm ****?
22:30No, no, no.
22:31I've had a connection with an insider.
22:35That has confirmed everything.
22:37To think of someone kind of feeding information, it's wild.
22:42The insider is someone you know.
22:44So, cut the ****.
22:46I need to wash my ****.
22:47The hands, they stink.
22:48I'm dying to know who the heck it is.
22:50I want to know who this insider is.
22:51Is somebody working here?
22:52I don't know.
22:52Can I just have a word with him?
22:54On my own.
22:55With the owner.
22:55There's an insider giving Chef Ramsay some information about us.
23:01I don't know what they're spilling, and it's kind of scary.
23:05Are you the insider selling?
23:06Yeah, I'm the insider.
23:07Could be anybody.
23:08My mom, my brother.
23:10I don't know.
23:11You think there's really an insider?
23:12A hundred percent.
23:13It might be Mikey himself.
23:14Maybe he is so fed up and so ready for change that he wanted Chef Ramsay to come here and
23:19shake things up.
23:20You never know.
23:22Sit down.
23:24What's happened?
23:26Truthfully.
23:27I really don't know.
23:30I've got an insider that's told me everything, so you need to come clean.
23:35I'm clean.
23:36It starts with you.
23:37Yes.
23:38Controlling.
23:39Why can't you trust them?
23:40I'm afraid they're going to be not doing the right thing.
23:45Okay.
23:45So you don't think they can live up to your standard?
23:48Right.
23:49Wow.
23:49I run a hundred restaurants.
23:51I know.
23:51And the most important thing on my menu is trust.
23:54But I teach, and then I trust.
23:56You've obviously taught them, but you can't trust them.
23:59Mikey, can you not see how much he wants it?
24:02Can you not see?
24:03Yeah, yeah, he wants it.
24:04So that's my plan.
24:05Now I'm 72, so I'm hoping a few years ago I might give the place to Michael.
24:10It's 45 years of age.
24:13Yeah.
24:14You need to get your head out of your ass.
24:16Otherwise we're f***ing.
24:21F***ing hell.
24:28Pete is sort of, he's stuck in the past.
24:31A man clearly that hates change, hates competition, but most importantly he's sort of swimming in his own mess.
24:40And yet looks at everybody else as the problem rather than within.
24:43What are you thinking?
24:50Come on, Pete.
24:51Say something, please.
24:53All this was disgusting.
24:54What the hell?
24:56This is an embarrassment.
24:57It's also a huge menu to prep for.
25:00It's a lot.
25:00And it's not being modernized.
25:03Come on, Pete.
25:04If there's one guy that should be speaking up, now it's him.
25:07Think about the future, Pete.
25:08For me and Stephanie.
25:09For our families.
25:11I'm not going to change because I'm the boss.
25:13As long as I'm in charge here, I don't want to change this.
25:17Think about, can this restaurant be the way it is right now in another 36 years?
25:21Oh, hell no.
25:21That's what we have to think.
25:22Not even another year.
25:24Oh, my God, Mom.
25:26Oh, okay.
25:27Don't discredit him.
25:29This is so sad.
25:35I want to know who this insider is.
25:36That's what I'm really curious about.
25:38How do we know it's not you?
25:39That ain't me.
25:42Okay.
25:45Susie, you guys have been married for how long?
25:4833 years.
25:49I love him.
25:51And I want him to succeed.
25:54I'm not the one you should be telling.
25:56You've been 24-7 in here seven days a week.
26:00I know your business is very important.
26:05But I just want you to spend time with me.
26:11Love me.
26:15I just feel like a restaurant widow.
26:21I just want you to spend time with me.
26:47Love me.
26:48I just feel like a restaurant widow.
26:55This is serious, Pete.
26:57No restaurant, no business is worth this.
26:59No.
26:59And who's benefiting?
27:01Nobody.
27:02Nobody.
27:02Nobody.
27:03Nobody.
27:04One piece of knowledge that my insider shared with me is that your family are treated not
27:11like family.
27:12Well, I wish that I've done me.
27:17But definitely I feel betrayal of my staff.
27:21Mike, are you okay?
27:22Yeah.
27:22What's happened, bud?
27:27It's just a lot.
27:29Yeah.
27:30I'm convinced about their desperate need to change.
27:35Sadly, I'm not convinced about you.
27:36However, I am moving forward.
27:43Let's start now.
27:44Let's get this place stripped, please.
27:46Okay, yes.
27:47Let's try to wipe it in the kitchen and get that place.
27:48Empt it.
27:49Everything else.
27:51Yes, chef.
27:51Oh, boy.
27:52While the family reflect, my team have moved in to modernize the tired restaurant and give
28:00the kitchen an industrial clean.
28:11The only way I'm going to get a real perspective as to why Parthenon is struggling is to get
28:17away from the restaurant.
28:18So, I've asked Pete and Mikey to meet me here in Alan Park.
28:23Off you go, Mikey.
28:25Nice.
28:26Great cast.
28:27Now, Pete, let me tell you something.
28:29I can change the restaurant, the food, the menu.
28:33We can do all that.
28:34But it doesn't bear any relevance unless you can change.
28:38Because you have to fix the relationship for this restaurant to work.
28:41Just based on what I know from my inside and watching the way you run that restaurant,
28:53it's hard for me to hear you snap and go after Mikey.
28:58You got a praise as well.
28:59Well done.
29:00Great job.
29:00You know what I've learned over the years?
29:02If I hear nothing, then I'm doing okay.
29:07A little affirmation is all I need.
29:10Or I'm proud of you.
29:11It gives me more of a purpose.
29:15When was the last time you told him that you loved him?
29:19Never.
29:19Come on, Pete.
29:23I have three sons.
29:25Every day I tell them how much I love them.
29:28You had a tough upbringing, right?
29:30Right.
29:30Okay.
29:30So did I.
29:32And the most important thing for me was to change what I experienced growing up.
29:36So as when my kids don't get to see what I saw with my father.
29:40And so you have to change that now.
29:43You have to embrace your son.
29:47Mike is committed.
29:49But the reason why it's not changed is you.
29:54It does feel nice to be heard for once.
29:57It feels validated.
29:59Pete needs to let go.
30:01What he's got incorrectly is the balance.
30:03And he needs to find that balance quickly.
30:05He's in danger of suffocating his family and the restaurant through his own stubbornness.
30:11And that's tragic.
30:13We've got to change.
30:15We have got to change.
30:17Definitely will change.
30:17Is there anything you'd like to say to Mikey before we go back to the restaurant?
30:21Do continue what you're doing.
30:23Be good with the people, with the customers.
30:25And try to make it.
30:27Learn as much as I can.
30:28Yeah, absolutely.
30:32I might not have to tell you all these years.
30:38But you know I love you.
30:39I want to be a good father.
30:46I want to be love you and I care about you.
30:49I'm starting for the day.
30:51Let's go forward.
30:53Set a new example.
30:54You're right.
30:55It feels good to be able to let it go.
31:08Moving forward, working with my dad, I think it will take some time for it to evolve.
31:15But this restaurant is in desperate need of help.
31:19And can he change?
31:21Sure.
31:22Will it be easy?
31:23No.
31:24I think he's realizing it now, for sure.
31:26How good does that dye in you look?
31:48Oh my goodness.
31:51Okay.
31:52Go in.
31:53Oh gosh.
31:54Here we go.
31:55I never get to see this level of excitement.
31:57So to see it from this point of view, it's actually exciting for me as well.
32:01This family walking back into the restaurant, walk back to life.
32:04It's just incredible.
32:08Oh wow.
32:09Oh wow.
32:10Oh.
32:11Oh.
32:12What?
32:14Wow.
32:15Oh my.
32:15Look at those lights.
32:17Oh my God.
32:20Oh.
32:21Look at their faces.
32:22Oh my God.
32:23Look at here.
32:24And chairs.
32:24We've got all those stuffy gray bits of linen from the table.
32:29The mismatch of those chairs.
32:30We have turned the outdated dining room into a beautiful modern taverna.
32:35Oh my God.
32:36I love it.
32:37Coming into something that feels fresh and new.
32:40Look at Dad.
32:41How are you feeling, Dad?
32:43Is it beautiful?
32:44Beautiful.
32:45Pete is speechless.
32:48Say something, Pete.
32:49He can't.
32:50He can't.
32:50He's lost my words.
32:51He's crying.
32:52Look, look.
32:52That's beautiful.
32:53Right now, I think he feels he's dreaming.
32:56Wow.
32:56You're in shock, aren't you?
32:58I'm in shock.
32:59Yeah.
32:59Walking to the dining room, that's just unbelievable.
33:02Oh my God.
33:03What?
33:05The band saw has been cleaned to keep the rats and bacteria at bay.
33:08And I'll be honest, 36 years in, it's about time.
33:10Oh my.
33:11And the kitchen is now fully equipped with brand new chopping boards, incredible knives,
33:16Hexlad pans, you name it, they've got them.
33:19Look at this.
33:21Oh my God.
33:21Look at the pot.
33:22Look at the pots and pans, man.
33:23He's so excited.
33:24How beautiful are those plates?
33:28Look at this picture.
33:29Ozarkythos.
33:30Look at the picture Ozarkythos, your homeland.
33:32So he can recognize the monastery.
33:34He can recognize the bell tower, obviously the beach.
33:37I love these murals.
33:39Look at them.
33:39I mean, I was shocked.
33:41I mean, I couldn't believe it.
33:43That's where I grew up.
33:44That's mean a lot, you know.
33:46It's extraordinary.
33:47Right, I've got to go in and see this for myself.
33:50Is this the...
33:51Welcome to Parthenon 2.0.
33:54Come on.
33:56How beautiful is this?
33:57Where is he?
33:58Come here, you.
33:59Come here, you.
34:01Are you going to hug me?
34:02Seriously?
34:03You good?
34:04Thank you so much.
34:05It's beautiful.
34:06Really, really unbelievable.
34:07You have a new taverna.
34:08A taverna, exactly.
34:09I know it's been hard to embrace change, but this is going to carry us into the fourth,
34:16the fifth, the sixth decade, supported by your family.
34:20Definitely.
34:21I have no words to say to thank you.
34:23There's more.
34:24There are lots of complex pieces to this puzzle.
34:27With the decor updated, it's time to focus on the new menu.
34:32Sit down.
34:33We'll be back in a minute.
34:33I'm going to rust up some dishes with Mikey.
34:36Right, Captain, let's go, big boy.
34:38It's just the beginning, young man.
34:39Right?
34:40You've got to bang the drum, Mikey.
34:42Yeah.
34:42Do you know what I mean?
34:43And don't be scared about that.
34:44You know that.
34:45Yes?
34:45Yes, sir.
34:46Seriously, you can do this.
34:47Come on.
34:48Let's get cooking.
34:49Let's get some dishes out there.
34:50I know the plate, Dad.
34:51We need some more of the arugula.
34:53Arugula, that's right.
34:54There you go.
34:54That looks delicious.
34:55You good?
34:56Good man.
34:57Cooking alongside Chef Ramsay is nuts.
35:01I never in my life would have ever imagined that.
35:05When you give that a little quick saute, this gets kissed in the pan.
35:07Well done.
35:08If there's one thing I need to hear tonight, I need to hear your voice tonight.
35:11Yes, sir.
35:11You bring out the fish and then the moussaka.
35:15Yeah?
35:15Yes, chef.
35:16Great.
35:17Well done.
35:18Mmm.
35:19First of all, I'll be for lamb's shoulder.
35:22All of my restaurants have clean, focused menus.
35:25That's what I've done for Pete and Parthenon.
35:28Those potatoes are banging.
35:30But more importantly, Mikey can now make this his own.
35:34I think there's like 18 items on there now.
35:36Looks amazing.
35:37The moussaka, excellent.
35:39The lamb's unbelievable.
35:41This is wiping the slate and starting over.
35:44I don't have to cook at home anymore.
35:45And it feels good to just have a new beginning.
35:49Well, you guys, I need to apologize to all of you.
35:56I don't want to listen to you.
35:59I'd like to thank you all for understanding.
36:04And I want to apologize to my wife, to everybody, which I don't know.
36:09Be more focused on the family and do the right things.
36:14I saw the tears in his eyes.
36:16I'm hoping he's accepting the fact that he's got to have faith with Michael to move forward with his business so we can have a life.
36:26Right, there's one more thing I need to talk to you about, quite seriously.
36:33I've been given the most amazing insider knowledge.
36:38Oh, gosh.
36:39And this individual has struggled because they felt disloyal because at the heart of all this, the insider was desperate to keep the family together.
36:55I could be the insider, honestly.
36:59Like, I have a lot at stake here.
37:01It's the future for my family.
37:03It's the future for my husband.
37:05Maybe my wife, maybe.
37:07I have a feeling it could be my brother.
37:09No way.
37:11Would the insider reveal themselves?
37:14Would you like to say hello to the insider?
37:33Yeah.
37:33Please.
37:38Would the insider reveal themselves?
37:44The insider was me.
37:46Oh!
37:47Wow.
37:48Wow.
37:49I knew it!
37:54Chef Ramsay heard me.
38:00Hi, Susie.
38:01Hi.
38:01And I'm glad I was the insider.
38:04Please take a seat.
38:05Okay.
38:06This place is on the verge of shutting down.
38:10I'm scared.
38:11You know, you've never seen your husband.
38:12He's worked all these hours.
38:14When was the last time you two had a vacation together?
38:17Truthfully.
38:19I really can't recall.
38:22Wow.
38:22And when do you think Pete's going to hand the reins over?
38:25He's not.
38:26He's not.
38:27He's very stubborn.
38:28And he's hard on Michael.
38:31I appreciate your insights and your honesty.
38:33I know how hard this is for you.
38:34You know that.
38:35Oh, God, you have no idea.
38:36I'm worried that he's going to divorce me.
38:38This is going to be a bumpy road, but I'm here to help.
38:42I appreciate it so much.
38:45I just want to commend you for taking the risk.
38:48So thank you, my darling.
38:49You know, thank you, Chef Ramsay.
38:51Without you, this would never have happened.
38:56I was scared our family would fall apart.
38:59And I'm glad someone heard me.
39:09I'm very proud of Susie.
39:10It took a lot for her to say exactly how she feels.
39:14But I'm grateful that she did.
39:17I'm sorry, honey.
39:18I'm sorry.
39:19You know, I've been trying very hard to have you understand me.
39:25I owe everything to you.
39:27I will never forget you.
39:29Thank you, my darling.
39:30Fine.
39:35Now, as Susie, I know she did that because she tried to wake me up.
39:40I am ready to listen to her.
39:42So I need to cut down on time here.
39:44We'll go on vacation somewhere.
39:46I have to change.
39:47My kids were the best to make this place better than it was.
39:50I feel excited what happened in the restaurant.
39:55Okay.
39:56Shall we get cracking?
39:56Yes.
39:57Let's go.
39:58Let's go.
39:59Let's go, guys.
40:02Just quick comms check.
40:03Van is online, Chef.
40:04Over to you.
40:05Here we go.
40:08Right now, ready.
40:11I'm hoping that Pete is ready to hand that baton over.
40:15The new generation.
40:16This way, please.
40:18Tonight, Mikey's going to be in the kitchen.
40:21Pete is from the house.
40:22Good evening.
40:23How are you?
40:25She probably wants to try the big fella.
40:26I know the big fella.
40:27The big fella?
40:28Is that what you want?
40:29Okay.
40:29I'll take the homemade hummus, please.
40:31All right.
40:31Order in.
40:32One hummus with lamb, one big feta, one porkero.
40:36Hummus with lamb, porkero.
40:38Mikey's got a controlling, assertive, strong voice.
40:42The moussakao will be two minutes.
40:44And the good news for me, Pete is staying out of Mikey's way.
40:47What are you thinking, ladies?
40:49It's a new restaurant here.
40:51It's very nice.
40:52I see my dad handling these changes right now with open arms, which is good.
40:58But he sees me working hard and caring for this place.
41:01It means a lot.
41:04I got it here.
41:07Wow, it looks so fresh.
41:09Awesome.
41:10It's extraordinary.
41:12Right.
41:12I'm going to go in and see this for myself.
41:18One horta, one Greek salad.
41:20I just need fries here.
41:22Hello.
41:23How are you?
41:24Good.
41:24Lefty co, which side?
41:26Who wants it?
41:26Are we good?
41:27Yes, chef.
41:28Moussakao.
41:29Mikey, I love the fact you use your voice.
41:31If it's too fast, you tell them to slow down.
41:33Yes, chef.
41:34Table 41 for the trip.
41:35Mikey, put the tray down where with two hands, twice as quick.
41:38When you bring that over here like that, when you bring that over here like that, look,
41:42just put the plate there.
41:44Bang.
41:44Go.
41:45And then you're not dripping.
41:46And then you're keeping everything nice and tidy.
41:47It's good.
41:48Yes, chef.
41:48I can't put in the words what this whole experience has meant to me.
41:52I'm excited.
41:54I'm excited to see what the future holds.
41:58Customers are loving the food, huh?
41:59Oh, yeah, yeah.
41:59Loving the food.
42:00It's so good.
42:01How are you feeling?
42:02What's not to love?
42:03Think of everything you sacrificed and everything you worked for.
42:06You now need to enjoy it.
42:08Yes.
42:09Okay?
42:09Chef Ramsey is just my life.
42:11I don't have enough words to say.
42:12How good, how nice he was.
42:20There's one tiny thing we need to do for a new beginning.
42:24He hit me hard, but with a reason to wake me up.
42:28So I don't want to thank him for the rest of my life.
42:31You know what to do, right?
42:35Oh, yes.
42:35Yes?
42:36Oh, yes.
42:36Oh, wow!
42:41Thank you so, so, so much.
42:44Appreciate it.
42:46Take care.
42:46Thank you so much.
42:47Take care.
42:48And stop smashing plates.
42:50They're expensive.
42:50When I arrived, the heart of Parthenon, honestly, was broken.
43:04Pete was unwilling to make any changes whatsoever, and he couldn't even trust his own family, and
43:10it was causing them all to suffer.
43:12But now, thanks to Susie for reaching out, Pete has really seen the errors of his own ways.
43:18If Pete can step back and put faith into his son, I promise you, the Parthenon will continue
43:24to flourish for many years to come.
43:31Those four tickets too much for you?
43:32Shut up.
43:33Oh, man.
43:34You should be ashamed.
43:35I'm not ashamed of the 4.6 Google rating I have.
43:38I don't feel like his wife.
43:39I feel like an employee when I'm here.
43:40Chop, chop.
43:41That needs to change, Patrick.
43:42We can't wait for something to break.
43:44We've got to do it now before it's too late.
43:46But that means you need to change.
43:48Where's that on your f***ing 4.6 Google rating?