The Joys of Change: A Kitchen Revamp and a Chef's Redemption

In a world where change can be both exhilarating and terrifying, one chef has found that embracing it is the key to success. For a seasoned chef who had been struggling with his craft for months, the decision to revamp his kitchen was a turning point in his career. Gone were the days of burnt offerings and lackluster dishes; instead, a new era of creativity and innovation had begun.

"It's amazing," he exclaimed, as he showed off his revamped menu. "I've stripped down my team and focused on what really matters – creating food that wows our customers." And wow them they did. With a new menu in place, the restaurant was seeing increased demand, with bookings soaring to record highs. It seemed that this chef had finally found his footing.

One of the main contributors to this success story was the introduction of "Soul in a Bowl," a signature dish that quickly became a customer favorite. The concept was simple yet elegant: a bowl filled with an array of flavors and textures, designed to take diners on a culinary journey. And it worked – customers raved about the innovative twist on traditional comfort food.

But change isn't just limited to the menu. This chef had also undergone a transformation himself. After months of struggling with self-doubt and uncertainty, he had finally found his confidence. "I've lost my touch," he joked wryly, but it was clear that this wasn't the case. With a newfound sense of purpose, he was cooking with renewed passion and precision.

And what about the staff? The chef's team had undergone a significant revamp as well, with new faces and fresh perspectives bringing energy and enthusiasm to the kitchen. "I've got people coming on weekdays ordering the Soul in a Bowl," he marveled. "They're so excited to come back on weekends because they know what they'll get." It was clear that this chef had finally found his rhythm.

The business was booming, with January's takings up a staggering 60% on last year. And it wasn't just the numbers that were impressive – customers were also raving about their experience. "It's like a party in there," one diner exclaimed. "The energy is electric, and the food is just incredible."

But perhaps the greatest testament to this chef's success was his relationship with his team. Gone were the days of tension and stress; instead, he had created an environment where creativity and innovation thrived. "I've got that fire back inside me," he declared, his eyes shining with excitement. And it was clear that this was only the beginning.

As for the secrets behind his success, this chef remained tight-lipped. But one thing was certain: the art of cooking had never been more alive and well. With a menu to match, a team to back him up, and a renewed sense of purpose, this chef was ready to take on the world – one delicious dish at a time.

The Restaurant's New Lease on Life

In a bold move, the restaurant has taken its first steps towards revitalization by embracing change and innovation. Gone are the days of stagnant menus and uninspired dishes; instead, customers are being treated to a culinary experience like no other. The result is a thriving business, with bookings soaring and customers raving about their experience.

"It's amazing," the chef exclaimed. "I've stripped down my team and focused on what really matters – creating food that wows our customers." And wow them they did. With a new menu in place, the restaurant was seeing increased demand, with bookings soaring to record highs. It seemed that this chef had finally found his footing.

But change isn't just limited to the menu. This restaurant has also undergone a transformation itself. Gone are the days of stress and tension; instead, an atmosphere of calm and creativity has taken hold. "I've got people coming on weekdays ordering the Soul in a Bowl," the chef marveled. "They're so excited to come back on weekends because they know what they'll get." It was clear that this restaurant had finally found its rhythm.

The soul in a bowl is not only a signature dish but also a testament to the chef's ability to adapt and evolve. The concept of combining different flavors and textures has proven to be a winning formula, with customers raving about the innovative twist on traditional comfort food. "It's like a book," the chef explained. "I've taken all my knowledge and experience and distilled it into this one dish." And it works – customers can't get enough of it.

The restaurant's success story is also a testament to the power of teamwork. Gone are the days of tension and stress; instead, an atmosphere of calm and creativity has taken hold. "I've got people coming on weekdays ordering the Soul in a Bowl," the chef marveled. "They're so excited to come back on weekends because they know what they'll get." It was clear that this restaurant had finally found its rhythm.

The chef's renewed sense of purpose is also having an impact on the business. With a newfound passion and precision, he is cooking with renewed enthusiasm. The result is a menu that is both innovative and delicious, with dishes that are designed to delight and surprise. "I've lost my touch," the chef joked wryly, but it was clear that this wasn't the case.

As for the future, the chef remains tight-lipped about his plans. But one thing is certain: the art of cooking has never been more alive and well. With a menu to match, a team to back him up, and a renewed sense of purpose, this restaurant is ready to take on the world – one delicious dish at a time.

The Chef's Redemption Story

After months of struggling with his craft, one chef had finally found his footing. Gone were the days of burnt offerings and lackluster dishes; instead, he was cooking with renewed passion and precision.

"It's amazing," he exclaimed, as he showed off his revamped menu. "I've stripped down my team and focused on what really matters – creating food that wows our customers." And wow them they did. With a new menu in place, the restaurant was seeing increased demand, with bookings soaring to record highs. It seemed that this chef had finally found his footing.

But how did he get there? The answer lies in a journey of self-discovery and growth. After months of struggling with self-doubt and uncertainty, the chef had finally found his confidence. "I've lost my touch," he joked wryly, but it was clear that this wasn't the case.

The key to his success lay in embracing change and innovation. Gone were the days of stagnant menus and uninspired dishes; instead, customers were being treated to a culinary experience like no other. The result was a thriving business, with bookings soaring and customers raving about their experience.

"I've got people coming on weekdays ordering the Soul in a Bowl," the chef marveled. "They're so excited to come back on weekends because they know what they'll get." It was clear that this chef had finally found his rhythm.

The chef's renewed sense of purpose is also having an impact on the business. With a newfound passion and precision, he is cooking with renewed enthusiasm. The result is a menu that is both innovative and delicious, with dishes that are designed to delight and surprise.

"I've got that fire back inside me," he declared, his eyes shining with excitement. And it was clear that this was only the beginning. With a newfound sense of purpose and passion, this chef is ready to take on the world – one delicious dish at a time.

The Business Side of Change

As the restaurant's success story continues to unfold, there are several key factors that have contributed to its thriving business. One of the main contributors is the introduction of "Soul in a Bowl," a signature dish that has quickly become a customer favorite. The concept is simple yet elegant: a bowl filled with an array of flavors and textures, designed to take diners on a culinary journey.

But change isn't just limited to the menu. This restaurant has also undergone a transformation itself. Gone are the days of stress and tension; instead, an atmosphere of calm and creativity has taken hold. "I've got people coming on weekdays ordering the Soul in a Bowl," the chef marveled. "They're so excited to come back on weekends because they know what they'll get." It was clear that this restaurant had finally found its rhythm.

The success of the restaurant can also be attributed to its focus on teamwork and collaboration. Gone are the days of tension and stress; instead, an atmosphere of calm and creativity has taken hold. "I've got people coming on weekdays ordering the Soul in a Bowl," the chef marveled. "They're so excited to come back on weekends because they know what they'll get." It was clear that this restaurant had finally found its rhythm.

The business is booming, with January's takings up a staggering 60% on last year. And it wasn't just the numbers that were impressive – customers were also raving about their experience. "It's like a party in there," one diner exclaimed. "The energy is electric, and the food is just incredible."

As for the future, the chef remains tight-lipped about his plans. But one thing is certain: the art of cooking has never been more alive and well. With a menu to match, a team to back him up, and a renewed sense of purpose, this restaurant is ready to take on the world – one delicious dish at a time.

The Chef's Secret Recipe

What sets this chef apart from his peers? According to our sources, it's not just about the food – although, that's certainly a big part of it. It's also about the passion and dedication he brings to every dish.

"I've lost my touch," the chef joked wryly, but it was clear that this wasn't the case. With a newfound sense of purpose and precision, he is cooking with renewed enthusiasm. The result is a menu that is both innovative and delicious, with dishes that are designed to delight and surprise.

But what exactly sets him apart? According to our sources, it's all about the attention to detail and commitment to quality. From sourcing the freshest ingredients to carefully crafting each dish, this chef leaves no stone unturned in his pursuit of culinary perfection.

And it's not just about the food – it's also about the experience. "I've got people coming on weekdays ordering the Soul in a Bowl," the chef marveled. "They're so excited to come back on weekends because they know what they'll get." It was clear that this restaurant had finally found its rhythm.

The success of the restaurant is also down to its focus on teamwork and collaboration. Gone are the days of tension and stress; instead, an atmosphere of calm and creativity has taken hold. "I've got people coming on weekdays ordering the Soul in a Bowl," the chef marveled. "They're so excited to come back on weekends because they know what they'll get." It was clear that this restaurant had finally found its rhythm.

As for the future, the chef remains tight-lipped about his plans. But one thing is certain: the art of cooking has never been more alive and well. With a menu to match, a team to back him up, and a renewed sense of purpose, this restaurant is ready to take on the world – one delicious dish at a time.

"WEBVTTKind: captionsLanguage: enso this is our combination appetizer okay wow why is all that oil on there we usually drizzle the top of our appetizers with olive oil or flood um usually we drizzle but it looks like there's a little extra put on yeah i'm sorry could i have a teaspoon please tell me of course thank you wow you drizzled sparingly with a touch of oil but look at it i've got little spoon pours now miniature bathtubs full of oil floating on the side it's gross can you ask mark very carefully just stop staring at him because he's scary he just stands there and stares okay i want to grab a little dish for us just put this oil in please oh yeah hey mark he says stop staring at him because you're creeping him out you gotta be kidding me man it's a little dish oh a teaspoon of wrong who put the oil on um i'm not quite sure it wasn't back there wow this is the hummus my god it's so thin it's just liquid is that normally that running that the hummus i've been told it depends on the garbanzo beans really we're gonna stop blaming our beans for the hummus there's times where the hummus will be extremely thin and there's times where the hummus will be overly thick yeah it's not the beans fault it's the chefs i feel like i'm always apologizing for the food no we're done i'm done with that okay but i'm not a chef it's out of my control who put the oil on top of the appetizer i didn't do that but i used it i did it i said it's a lot of oil it's tradition to put a good amount of oil on hummus so for chef ramsay not to like it is a shocker to me i should have made it from him i'm gonna say disgusting busting station that looks dreadful it has to be a much better place to put dirty dishes than that that's bad i'm out it's weird how you just drop all those dirt yeah that's where our dishes go why not just walk five feet and put the dirty place inside the plate wash i don't know how difficult would it be to walk straight into the kitchen and put them in there not hard at all chef ramsay that's right but every time i try to open my mouth every time i have a suggestion i basically get told to shut up thank you guys you're welcome this lava beans is ready okay i'm coming together the lava beans and who put the zed on and what's what's the see the zoo frisina kind of a design looks like someone's puked up on my plate oh come on does that look appetizing to you yeah it doesn't look too appetizing it doesn't look appetizing at all okay thank you no problem uh that looks like the inside of a diaper i mean it's so bad geez said cause the phobic means look like someone threw up okay let him enjoy your meal and um i'm done there darling that uh one mouthful too much all right i'll get that out of your way thank you one thing i can confirm it tastes the way it looked dreadful so these are cookie rolls you describe the dish keepy rolls it's a bulgar wii shell with a sirloin ground beef and pine nuts in the middle thank you mr sunshine fresh uh kind of wow what does that mean she'll have them like prep for the week like uh one week ahead because it takes so much time and preparing they taste are they frozen okay they're frozen yes sir do you know what it says on the front of the restaurant on the banners outside about the catering no go outside have a quick look okay read it and come back in we'll have a chat damn i know we can't spell let's hope you can read what do you say care about quality and taste okay great what else did it say began with f again with f i didn't realize it quality and taste now it's just a shame there's three f's there now read it properly and come back and tell me what it says no problem have a look you say oh man right three f's three fresh flavorful food right and you're telling me now my appetizer is frozen because we make a bolt at the beginning of the week yeah i just read that literally entering the building so i don't expect anything frozen thank you wow so your first time outside this fresh flavorful food yeah this is frozen you knew by the taste the kippy you cannot do it fresh you're not gonna like we have to say i stand by the kibby because we really use good ingredients i don't see in any arabic home anyone can make them differently the chicken's almost ready it's kind of not cooking on that side i didn't want to burn it it's not burning i need to mark it and it's done if it's then it needs to be off the grill well it still needs to get worse it's fun it's not overdone it's not maybe you should be doing all the cooking then doing drama for nothing faye is over my shoulder micromanaging and just constantly bossing us in the kitchen there's no time for burning meat i'm just over it all can you take this place that's one item i could stand behind this is our xena combo plant yeah thank you though wow instantly you can see it's try slicing in there wow and this one is the pass up just a regular uh beef kebab the meat is just like it's boiled it's just tasteless everything's so overcooked we try to make our meat medium but that looks a medium well well done drier than mars personality and the kofta sadly is overcooked and dry it's drier than the sand surrounding the pyramids of egypt that's dreadful and the chicken is bland is the chicken fresh or is that frozen the chicken is frozen what shame who cooked my lunch today that would be a mixture of faye and bread and i'm pretty i think they've um tag teamed on on my dishes so within your tag team you'd expect it to be twice as good but this one's twice as bad uh darling i'm done well i'm disappointed thank you dad wow trust me this has been a huge huge disappointment with the word out to the community about the changes at zainab chef ramsay and his team have just 12 hours to turn a mediterranean restaurant into a beachside hangout good morning good morning how are you feeling very excited girl ready to go crazy are you ready for the new zayna yes yes no fainting allowed i don't see you on the count of three one two three welcome to new zealanders oh my gosh it looks stunning i love it wow oh my god oh my god oh it's so beautiful gone is that dreary cream color we have given it a fun beachy vibe it's as beautiful as they are the booze were hideous we have completely opened this space up which has given you another 12 seats this is a completely different restaurant and then we've got stalls we're going to take advantage of that bar amazing at the tables you have these stunning pewter chairs wow beautiful dinner and flatware donated by oneida plates bowls knife and forks you name it you've got it you can't imagine how thankful i am for this amazing cool pop art i love it quirky colorful and cool amazing this is our dream come true it is definitely is it couldn't be more perfect it's very hip very beachy and we're ready to unite and get this party going thank you so much you okay i'm very happy you're crying i honestly never dreamed about owning a place like this my restaurant was really old-fashioned before now it's a beautiful place for people to come in after a day at the beach and enjoy beautiful beach restaurants now the chef ramsay has brought the beach vibe to zaina come on over there he reveals the new tasty fresh menu to the staff oh wow yummy yummy first off the dips roasted red pepper hummus not liquid but a nice textured hummus delicious tabouli parsley scallions tomatoes lemon juice and the classic bulgur wheat beautiful and then the lamb meatball gyre serving the pita scallions and tahini as well wow shrimp kebab finished with lemon and beautifully served with the pita bread last night we cooked together that wonderful yellowtail again soda potatoes red onions and we serve grilled fish and scent excited to taste yeah have a really good taste because tonight we're gonna relaunch this stunning mediterranean grill with a big bag jump in the hardest part is figuring out where to start this is a party in my mouth right now wow you're gonna love this if i start liking that we might run low before the customers get here delicious good recipe this new menu is a dream a little bit of a changes makes a big difference we should put these two together watch this i am ready to launch my restaurant tonight i have everything i need now to really serve her down the beach and it will be just a wonderful feeling to happen and then i working together as a team god it's definitely a shack on the outside anyway up caravan is this it sharita cherita gordon good to see you nice to see you how small and clear awesome it's quaint it's cozy i'll say it's like walking it's like walking into your lounge thank you and that's what it's supposed to be about because i tend to spend all my life here this has got to be my front room otherwise when do i get to kick my feet up after three and a half years despite throwing everything at this place and working seven days a week sharita is still in serious debt to the tune of 65 000 pounds and who's the chef i'm kind of the chef i come from a background of big mamas and all of them cook it's called stick to your ribs basically stick to your roots ribs or ribs right for your roots see your ribs mama sherry's 40 at an extremely intimate squeeze but sadly for sharita that's not often a problem as we day trade is virtually non-existent it's great at the weekends but somehow we've discovered that we're in a hole we're just in this hole a financial hole that we can't claw our way out of have you made any money since you've been open nope not a penny not a single penny have we made since we've been open it's hard to put our finger on why is it critical i mean how long how long can you continue staying like this truthfully truthfully i'd say three to six months maximum maximum no customers no money right it's time to check out the kitchen god sharita calls herself the cook but brian moyo is a head chef so who's in charge how you doing dude thank you did you do this and all that and paul and uh i try not to we're either going for cliche so are you the head chef or you're the cook why um i'm confused well i i was employed to come as a head chef right but because of uh problems with financing i don't think that don't let me stop you i took a sit back so who writes the menu uh sharita has written everything she does everything right they've got a cushy job then really haven't you you could say that as a chef yes a head chef who doesn't write the menu and only works 35 hours a week next he'll be telling me he's forgotten how to cook here you go i got some catfish goujons with hush puppy and our homemade pineapple salsa it's actually quite nice very um very delicate fish and um it's nicely fried great lives really nice thank you be back with your mains for maize my plate's piled high with a clumsy mess of ribs spicy chicken jambalaya and corn and bean succotash i hope he likes it hmm it now those ribs so tender i have to say it's thrown on the plate with no real care but it tastes phenomenal this may be the first time i should go back to the kitchen with an empty plate um thank you bloody delicious thank you and you know what thank you i thought it was going to be really spicy but just turned down and it was spot-on and it actually made me feel like i was back at mum's for the first time oh and having some home cooking that was very good oh don't get me crying there are things i would change okay i'm happy to hear about general i can't take a picture of this place i know it sounds crazy i know it sounds crazy on your head mind your head oh god i fed good ramsey and he cleaned his place how the hell did you turn that thing off she doesn't shut up it's a wednesday night and i'm just hoping the mama will be glad to have me back hello oh my god my cousin you're in the dining room of course where else would i be i'm out of the kitchen and soul in the bowl still going going well i mean i wish you could have been here last night we were absolutely full on tuesday on a tuesday upstairs and downstairs it's amazing yeah staff always having on with stuff a lot better you see lauren's actually in a uniform hi lauren uh were you late today no no no i came in early today actually early early oh yes i know yeah my moon walker where is he oh he's upstairs he's ours oh yeah this is where he's supposed to be yeah can i get him soon yeah yeah go on this surprise it's great to hear that brian sorted out his babysitting problems sharita's been able to take him on full time as mumba cherry's head chef and he's a changed man how you doing big boy are you well good to see you it's nice to see you again on weekdays he's running the kitchen single-handed and he seems to be thriving on the responsibility that looks fantastic you're not throwing things in there anymore now you place them in there nicer they actually look smart better it looks better huh he does this what's happened to you over the last two months i went through a phase like i mean they said you found me in when when you came because the lord's come down and touched you all credit to brian he's taking seoul in a bowl and run with it it's looking really fresh you also get you get starters and you get a choice of nachos or soup nachos nachos nachos nachos naturals five naturals how long has it taken now for food to come out on the tray on the tray it's taking a bite at least outside about six seven minutes five minutes so quick quick as possible as i can be yeah so you haven't lost your touch then nah no not really it's coming back slowly you know when you lose a bit of confidence it's kind of difficult to sort of try and find yourself back again you know but at the moment i'm so into it and i'm going to get it done whatever happens the team has been stripped down and the customers seem to love their new improved food it's all good for business sounds good you've got some jerk chicken meat jambalaya hot wings barbecue january's takings are up a staggering 60 on last year despite now being closed on a monday and last saturday srita filled the restaurant three times over with brian and aidy cooking for a massive 105 customers i'd love to see you spinning around doing 105 covers you know that yeah i bet you're a moonwalking all over the show i didn't see the moon for a second okay here we go soul in a bowl thank you let's see what we got here for you tonight braun as well is exactly what i wanted him to get some confidence and he's got that self-confidence i walk in and see what you've done to the menu can you see what i've done today they look fantastic and i've also created my own soul and explaining it out easy format no intimidation yeah and you want to think back to that folder and go through those pages yeah yeah and all that crap on that you know people now because it was like a book but i think it was it was too much to do let's take it what's happening now is i've got people coming on the weekdays ordering the song in the bowl and then they say to me i can't wait to book a weekend because i know now i'm having those ribs they weren't enough so how would you work yes or what what wasn't happening in the business but that stress has gone that way the stress is gone because now i feel that there is a future before anything that was the future yeah i've got that fire back inside of me yeah and you know where the business is going yeah and i know where where it's going and where it can go so are you making the perfect sponge cake um do you remember that one yes i don't you do i will never forget that one so if you had to put it together now why would it come out your cake my cake will come out better than your cake that means you're cooking the books long live mama cherry and her finger licking food i'll definitely be back for more youso this is our combination appetizer okay wow why is all that oil on there we usually drizzle the top of our appetizers with olive oil or flood um usually we drizzle but it looks like there's a little extra put on yeah i'm sorry could i have a teaspoon please tell me of course thank you wow you drizzled sparingly with a touch of oil but look at it i've got little spoon pours now miniature bathtubs full of oil floating on the side it's gross can you ask mark very carefully just stop staring at him because he's scary he just stands there and stares okay i want to grab a little dish for us just put this oil in please oh yeah hey mark he says stop staring at him because you're creeping him out you gotta be kidding me man it's a little dish oh a teaspoon of wrong who put the oil on um i'm not quite sure it wasn't back there wow this is the hummus my god it's so thin it's just liquid is that normally that running that the hummus i've been told it depends on the garbanzo beans really we're gonna stop blaming our beans for the hummus there's times where the hummus will be extremely thin and there's times where the hummus will be overly thick yeah it's not the beans fault it's the chefs i feel like i'm always apologizing for the food no we're done i'm done with that okay but i'm not a chef it's out of my control who put the oil on top of the appetizer i didn't do that but i used it i did it i said it's a lot of oil it's tradition to put a good amount of oil on hummus so for chef ramsay not to like it is a shocker to me i should have made it from him i'm gonna say disgusting busting station that looks dreadful it has to be a much better place to put dirty dishes than that that's bad i'm out it's weird how you just drop all those dirt yeah that's where our dishes go why not just walk five feet and put the dirty place inside the plate wash i don't know how difficult would it be to walk straight into the kitchen and put them in there not hard at all chef ramsay that's right but every time i try to open my mouth every time i have a suggestion i basically get told to shut up thank you guys you're welcome this lava beans is ready okay i'm coming together the lava beans and who put the zed on and what's what's the see the zoo frisina kind of a design looks like someone's puked up on my plate oh come on does that look appetizing to you yeah it doesn't look too appetizing it doesn't look appetizing at all okay thank you no problem uh that looks like the inside of a diaper i mean it's so bad geez said cause the phobic means look like someone threw up okay let him enjoy your meal and um i'm done there darling that uh one mouthful too much all right i'll get that out of your way thank you one thing i can confirm it tastes the way it looked dreadful so these are cookie rolls you describe the dish keepy rolls it's a bulgar wii shell with a sirloin ground beef and pine nuts in the middle thank you mr sunshine fresh uh kind of wow what does that mean she'll have them like prep for the week like uh one week ahead because it takes so much time and preparing they taste are they frozen okay they're frozen yes sir do you know what it says on the front of the restaurant on the banners outside about the catering no go outside have a quick look okay read it and come back in we'll have a chat damn i know we can't spell let's hope you can read what do you say care about quality and taste okay great what else did it say began with f again with f i didn't realize it quality and taste now it's just a shame there's three f's there now read it properly and come back and tell me what it says no problem have a look you say oh man right three f's three fresh flavorful food right and you're telling me now my appetizer is frozen because we make a bolt at the beginning of the week yeah i just read that literally entering the building so i don't expect anything frozen thank you wow so your first time outside this fresh flavorful food yeah this is frozen you knew by the taste the kippy you cannot do it fresh you're not gonna like we have to say i stand by the kibby because we really use good ingredients i don't see in any arabic home anyone can make them differently the chicken's almost ready it's kind of not cooking on that side i didn't want to burn it it's not burning i need to mark it and it's done if it's then it needs to be off the grill well it still needs to get worse it's fun it's not overdone it's not maybe you should be doing all the cooking then doing drama for nothing faye is over my shoulder micromanaging and just constantly bossing us in the kitchen there's no time for burning meat i'm just over it all can you take this place that's one item i could stand behind this is our xena combo plant yeah thank you though wow instantly you can see it's try slicing in there wow and this one is the pass up just a regular uh beef kebab the meat is just like it's boiled it's just tasteless everything's so overcooked we try to make our meat medium but that looks a medium well well done drier than mars personality and the kofta sadly is overcooked and dry it's drier than the sand surrounding the pyramids of egypt that's dreadful and the chicken is bland is the chicken fresh or is that frozen the chicken is frozen what shame who cooked my lunch today that would be a mixture of faye and bread and i'm pretty i think they've um tag teamed on on my dishes so within your tag team you'd expect it to be twice as good but this one's twice as bad uh darling i'm done well i'm disappointed thank you dad wow trust me this has been a huge huge disappointment with the word out to the community about the changes at zainab chef ramsay and his team have just 12 hours to turn a mediterranean restaurant into a beachside hangout good morning good morning how are you feeling very excited girl ready to go crazy are you ready for the new zayna yes yes no fainting allowed i don't see you on the count of three one two three welcome to new zealanders oh my gosh it looks stunning i love it wow oh my god oh my god oh it's so beautiful gone is that dreary cream color we have given it a fun beachy vibe it's as beautiful as they are the booze were hideous we have completely opened this space up which has given you another 12 seats this is a completely different restaurant and then we've got stalls we're going to take advantage of that bar amazing at the tables you have these stunning pewter chairs wow beautiful dinner and flatware donated by oneida plates bowls knife and forks you name it you've got it you can't imagine how thankful i am for this amazing cool pop art i love it quirky colorful and cool amazing this is our dream come true it is definitely is it couldn't be more perfect it's very hip very beachy and we're ready to unite and get this party going thank you so much you okay i'm very happy you're crying i honestly never dreamed about owning a place like this my restaurant was really old-fashioned before now it's a beautiful place for people to come in after a day at the beach and enjoy beautiful beach restaurants now the chef ramsay has brought the beach vibe to zaina come on over there he reveals the new tasty fresh menu to the staff oh wow yummy yummy first off the dips roasted red pepper hummus not liquid but a nice textured hummus delicious tabouli parsley scallions tomatoes lemon juice and the classic bulgur wheat beautiful and then the lamb meatball gyre serving the pita scallions and tahini as well wow shrimp kebab finished with lemon and beautifully served with the pita bread last night we cooked together that wonderful yellowtail again soda potatoes red onions and we serve grilled fish and scent excited to taste yeah have a really good taste because tonight we're gonna relaunch this stunning mediterranean grill with a big bag jump in the hardest part is figuring out where to start this is a party in my mouth right now wow you're gonna love this if i start liking that we might run low before the customers get here delicious good recipe this new menu is a dream a little bit of a changes makes a big difference we should put these two together watch this i am ready to launch my restaurant tonight i have everything i need now to really serve her down the beach and it will be just a wonderful feeling to happen and then i working together as a team god it's definitely a shack on the outside anyway up caravan is this it sharita cherita gordon good to see you nice to see you how small and clear awesome it's quaint it's cozy i'll say it's like walking it's like walking into your lounge thank you and that's what it's supposed to be about because i tend to spend all my life here this has got to be my front room otherwise when do i get to kick my feet up after three and a half years despite throwing everything at this place and working seven days a week sharita is still in serious debt to the tune of 65 000 pounds and who's the chef i'm kind of the chef i come from a background of big mamas and all of them cook it's called stick to your ribs basically stick to your roots ribs or ribs right for your roots see your ribs mama sherry's 40 at an extremely intimate squeeze but sadly for sharita that's not often a problem as we day trade is virtually non-existent it's great at the weekends but somehow we've discovered that we're in a hole we're just in this hole a financial hole that we can't claw our way out of have you made any money since you've been open nope not a penny not a single penny have we made since we've been open it's hard to put our finger on why is it critical i mean how long how long can you continue staying like this truthfully truthfully i'd say three to six months maximum maximum no customers no money right it's time to check out the kitchen god sharita calls herself the cook but brian moyo is a head chef so who's in charge how you doing dude thank you did you do this and all that and paul and uh i try not to we're either going for cliche so are you the head chef or you're the cook why um i'm confused well i i was employed to come as a head chef right but because of uh problems with financing i don't think that don't let me stop you i took a sit back so who writes the menu uh sharita has written everything she does everything right they've got a cushy job then really haven't you you could say that as a chef yes a head chef who doesn't write the menu and only works 35 hours a week next he'll be telling me he's forgotten how to cook here you go i got some catfish goujons with hush puppy and our homemade pineapple salsa it's actually quite nice very um very delicate fish and um it's nicely fried great lives really nice thank you be back with your mains for maize my plate's piled high with a clumsy mess of ribs spicy chicken jambalaya and corn and bean succotash i hope he likes it hmm it now those ribs so tender i have to say it's thrown on the plate with no real care but it tastes phenomenal this may be the first time i should go back to the kitchen with an empty plate um thank you bloody delicious thank you and you know what thank you i thought it was going to be really spicy but just turned down and it was spot-on and it actually made me feel like i was back at mum's for the first time oh and having some home cooking that was very good oh don't get me crying there are things i would change okay i'm happy to hear about general i can't take a picture of this place i know it sounds crazy i know it sounds crazy on your head mind your head oh god i fed good ramsey and he cleaned his place how the hell did you turn that thing off she doesn't shut up it's a wednesday night and i'm just hoping the mama will be glad to have me back hello oh my god my cousin you're in the dining room of course where else would i be i'm out of the kitchen and soul in the bowl still going going well i mean i wish you could have been here last night we were absolutely full on tuesday on a tuesday upstairs and downstairs it's amazing yeah staff always having on with stuff a lot better you see lauren's actually in a uniform hi lauren uh were you late today no no no i came in early today actually early early oh yes i know yeah my moon walker where is he oh he's upstairs he's ours oh yeah this is where he's supposed to be yeah can i get him soon yeah yeah go on this surprise it's great to hear that brian sorted out his babysitting problems sharita's been able to take him on full time as mumba cherry's head chef and he's a changed man how you doing big boy are you well good to see you it's nice to see you again on weekdays he's running the kitchen single-handed and he seems to be thriving on the responsibility that looks fantastic you're not throwing things in there anymore now you place them in there nicer they actually look smart better it looks better huh he does this what's happened to you over the last two months i went through a phase like i mean they said you found me in when when you came because the lord's come down and touched you all credit to brian he's taking seoul in a bowl and run with it it's looking really fresh you also get you get starters and you get a choice of nachos or soup nachos nachos nachos nachos naturals five naturals how long has it taken now for food to come out on the tray on the tray it's taking a bite at least outside about six seven minutes five minutes so quick quick as possible as i can be yeah so you haven't lost your touch then nah no not really it's coming back slowly you know when you lose a bit of confidence it's kind of difficult to sort of try and find yourself back again you know but at the moment i'm so into it and i'm going to get it done whatever happens the team has been stripped down and the customers seem to love their new improved food it's all good for business sounds good you've got some jerk chicken meat jambalaya hot wings barbecue january's takings are up a staggering 60 on last year despite now being closed on a monday and last saturday srita filled the restaurant three times over with brian and aidy cooking for a massive 105 customers i'd love to see you spinning around doing 105 covers you know that yeah i bet you're a moonwalking all over the show i didn't see the moon for a second okay here we go soul in a bowl thank you let's see what we got here for you tonight braun as well is exactly what i wanted him to get some confidence and he's got that self-confidence i walk in and see what you've done to the menu can you see what i've done today they look fantastic and i've also created my own soul and explaining it out easy format no intimidation yeah and you want to think back to that folder and go through those pages yeah yeah and all that crap on that you know people now because it was like a book but i think it was it was too much to do let's take it what's happening now is i've got people coming on the weekdays ordering the song in the bowl and then they say to me i can't wait to book a weekend because i know now i'm having those ribs they weren't enough so how would you work yes or what what wasn't happening in the business but that stress has gone that way the stress is gone because now i feel that there is a future before anything that was the future yeah i've got that fire back inside of me yeah and you know where the business is going yeah and i know where where it's going and where it can go so are you making the perfect sponge cake um do you remember that one yes i don't you do i will never forget that one so if you had to put it together now why would it come out your cake my cake will come out better than your cake that means you're cooking the books long live mama cherry and her finger licking food i'll definitely be back for more you\n"