Oh God, here comes the Chef.

-Where's Al? -There.

Come in, please.

-So, this is? -Archie.

-And this is? -Terence.

-Yes, sir. -Good to see you, buddy.

-And this is? -Terell.

Come over here so I can see you.

-And this is? -Kelvin.

Kelvin, right. Another chef, come through.

-Joe. -Joe.

So, who's the head chef?

Does anyone know?

I don't do the cooking but I...

-You don't do the cooking? -No, sir, but I, smoke meat.

Something not quite right here.

What do you do here?

I smoke some meat.

Was there anything I tasted today that was smoked today?

Um... brisket.

This piece of shit here was smoked today?

No, not today.

Does that look appetising?

No, sir.

That was not. When was that cooked?

On Saturday.

On Saturday? So today's Tuesday.

Do you honestly think that customers would walk through that door, thinking that you're smoking meat, 3 to 4 days before eating them?

-How are you eating them? -Microwave them.

Microwaving them. Come on, it's disgusting, for God's sake!

Is there anything today that I ate, that wasn't microwaved?

The salad.

The salad? You fucking doughnut.

Of course you don't put a fucking salad...

No, but that's all that wasn't heated.

Guys I'm not laughing, I'm seriously disappointed.

And, Natalie, you don't need me here to tell you that brisket is like dog shit.

If my parents named a restaurant after me, I'd make sure that was the fucking best smoked brisket.

My daughter doesn't do what needs to be done to get this restaurant back in shape.

It's just, I don't have the words for it right now.

I don't know what to say. I'm lost for words.

After a lunch that was almost entirely microwaved, Chef Ramsay braced himself for a first observation on the dinner service.

Good evening, welcome to Michon's.

-And for you, sir? -I'm going to do the chicken breast.

Alright, Joe, let's go for round two!

-What's that noise? -The microwave.

Fucking hell, the microwave.

-What is that? -They're seafood

That's how they do things.

They just stuff it in the microwave and it's ridiculous!

-Geez, what are that? Rib tips.

What's all that with the bag stuff?

They wash everything and put them in bags.

It's just madness, you're not even cooking you're just re-heating.

I don't know, that's not how we've been re-heating it.

Have you been to another restaurant, have you seen...

-I haven't been to another kitchen. -You haven't been to another kitchen?

It's tearing me up inside, I've never seen anything like this, ever.

Chef Ramsay is criticising every single things that we do. Just because he doesn't like it doesn't mean it's wrong.

Show me the smokers, please.

Wow, look at them, I mean, you know what hurts more than anything?

The fact that we have the most amazing equipment, and yet the product is shit.

Briskets, turkey, chicken, smoked in this, then we, slice it, bag it, chill it then we re-heat it in the microwave.

Does that make sense?

Show me it, please.

Wow, look at that, how long have they been in?

How long it's been cooking?

So they went in, two and half hours ago, so we're ready for dinner?

Yeah we're ready.

Please, we'll taste it, now. That's delicious, that's what I'm screaming for, they're ready, they're delicious!

We're re-heating yesterday's fucking wings, and they're just immaculate.

Natalie, don't open the door and disappear, I need to talk to you urgently.

So we have some smokers here, pretty amazing.

And you got these, they're literally minutes off the smoker.

And yet we can't hold them and serve?

That's what we were trying to figure out.

It's a no brainer.