First Impressions Count

It's my last day and there's still a lot to do before tonight's relaunch. First impressions count, so there's no point launching a big PR campaign if the place looks a dump when the punters get here. I have a look at that sign; it cheapens the place and just sends the wrong messages, you know that? Huh. I want to see the Feng shui arm, but that banner has got to go. The whole place just needs sprucing up a little bit. Jet hose the front and just get it nice and vibrant while the front of house team spruce up the exterior.

I've suggested to Brian that he gets back on eBay and start selling off his huge crockery collection. I've got 10 of those, and they're starting off at £46 each. I may have done the impossible and got Brian selling his plates, but I got a feeling he won't find staying out of the kitchen so easy. I need Elaine to keep an eye on him when I'm gone; there's one person that can make sure that he doesn't go back to his old ways is you. Yeah, I shall, I shall remind him; I think he'll listen. You've got to keep him, keep him out of that kitchen; you cannot let him back in there. Just think he was frightened of being jobless just put on the shelf and forgotten about, and he didn't want to feel as though they could manage without him even though he knew that it's the same with me but he's got a competitive streak in him; he's 62, though, doesn't need to be that competitive with his staff no he doesn't. But you could see the passion he's had oh God, 30 years yeah, yeah easily like I said there's not many that have lasted that long but it's about time he started to enjoy it a little bit. No tonight we're relaunching The Fennel Arms as a Great British pub; the real gravy campaign has done the trick; bookings have been pouring in all day good afternoon, Fric Arms on a normal Tuesday night Brian and Elaine would be lucky to get 20 customers but there's already 88 booked in for tonight's relaunch at 8:00 yeah we could maybe do it going on towards half past in the kitchen.

I've put together a new menu of No Nonsense tasty British pub favorites; there's hearty pea and ham soup, and the all-time classic simple prawn cocktail with few pawns in the middle. What's the secret behind the prawn cocktail? Good prawns, good prawns, lovely mayonnaise sauce, and a little bit of apple, the Apple and the lettuce yeah just really make it nice and zested all these dishes use great ingredients prepared simply and presented without fuss just like this pressed ham terrine. When you think about something like a pub, you know it's rustic to keep the food rustic yeah so in terms of presentation dots and bits and bobs get it on there that's it; end the story all the chefs have impressed me this week but I think K's got the maturity to run the kitchen so you going to take the rains y you are yeah yeah definitely, and what happens if he starts to change things again what are you going to do put your foot down no way you put your foot down yeah yeah be tough it's time to show Brian and Elaine their new menu; I've replaced their complicated fussy food with 25 classic Pub dishes surprise surprise simple straightforward honest British pub food yeah, and nothing too quirky.

"WEBVTTKind: captionsLanguage: enit's my last day and there's still a lot to do before tonight's relaunch First Impressions count so there's no point launching a big PR campaign if the place looks a dump when the punters get here have a look at that sign it cheapens the place and it just sends the wrong messages you know that huh and I want to see the fenig arm so that Banner you know that's got to go and the whole place just needs sprucing up a little bit jet hose the front and just get it nice and vibrant while the front of house team spruce up the exterior I've suggested to Brian that he gets back on eBay and start selling off his huge Crockery collection I've got 10 of those and they're starting off at 46 good each I may have done the impossible and got Brian selling his plates but I got a feeling he won't find staying out the kitchen so easy I need Elaine to keep an eye on him when I'm gone there's one person that can make sure that he doesn't go back to his old ways is you yeah I shall I shall remind him I think he'll listen you've got to keep him keep him out of that kitchen you you cannot let him back in there I just think he was frightened of being uh jobless just put on the Shelf and forgotten about and he he didn't want to feel as though they could manage without him even though he knew that it's the same with me but he's got comption streak in him he's 62 though he doesn't need to be that competitive with his staff no he doesn't but you could see the passion he's had oh God 30 years yeah yeah easily like I said there's not many that have lasted that long but it's about time he started to enjoy it a little bit no tonight we're relaunching the fenic arms as a Great British pub the real gravy campaign has done the trick bookings have been pouring in all day good afternoon Fric arms on a normal Tuesday night Brian and elae would be lucky to get 20 customers but there's already 88 booked in for tonight's relaunch 8:00 yeah we could maybe do it going on towards half past in the kitchen I've put together a new menu of No Nonsense tasty British pub favorites there's hearty PE and soup and the alltime classic a simple prawn cocktail few Pawns in the middle yeah what's the secret behind the porn cocktail good prawns good prawns lovely Mar rose sauce and a little bit of Apple the Apple and the lettuce yeah just really make it nice and zested all these dishes use great ingredients prepared simply and presented without fuss just like this pressed ham terine when you think about something like a pub you know it's it's rustic to keep the food rustic yeah so in terms of presentation dots and bits and Bobs get it on there that's it end the story all the chefs have impressed me this week but I think K's got the maturity to run the kitchen so you going to take the rains y you are yeah yeah definely and what happens if he starts to change things again what are you going to do put your foot down o no way you put your foot down yeah yeah be tough it's time to show Brian and Elaine their new menu I've replaced their complicated fussy food with 25 classic Pub dishes surprise surprise simple straightforward honest British pub food yeah and nothing too quirky I'm well impressed roast ribber beef stunning Yorkshire puddings Jugger gravy fish and chips beautiful sausage and mash Lancashire Hot Pot an apple and blackbery crumble I'm proud of what I can seeit's my last day and there's still a lot to do before tonight's relaunch First Impressions count so there's no point launching a big PR campaign if the place looks a dump when the punters get here have a look at that sign it cheapens the place and it just sends the wrong messages you know that huh and I want to see the fenig arm so that Banner you know that's got to go and the whole place just needs sprucing up a little bit jet hose the front and just get it nice and vibrant while the front of house team spruce up the exterior I've suggested to Brian that he gets back on eBay and start selling off his huge Crockery collection I've got 10 of those and they're starting off at 46 good each I may have done the impossible and got Brian selling his plates but I got a feeling he won't find staying out the kitchen so easy I need Elaine to keep an eye on him when I'm gone there's one person that can make sure that he doesn't go back to his old ways is you yeah I shall I shall remind him I think he'll listen you've got to keep him keep him out of that kitchen you you cannot let him back in there I just think he was frightened of being uh jobless just put on the Shelf and forgotten about and he he didn't want to feel as though they could manage without him even though he knew that it's the same with me but he's got comption streak in him he's 62 though he doesn't need to be that competitive with his staff no he doesn't but you could see the passion he's had oh God 30 years yeah yeah easily like I said there's not many that have lasted that long but it's about time he started to enjoy it a little bit no tonight we're relaunching the fenic arms as a Great British pub the real gravy campaign has done the trick bookings have been pouring in all day good afternoon Fric arms on a normal Tuesday night Brian and elae would be lucky to get 20 customers but there's already 88 booked in for tonight's relaunch 8:00 yeah we could maybe do it going on towards half past in the kitchen I've put together a new menu of No Nonsense tasty British pub favorites there's hearty PE and soup and the alltime classic a simple prawn cocktail few Pawns in the middle yeah what's the secret behind the porn cocktail good prawns good prawns lovely Mar rose sauce and a little bit of Apple the Apple and the lettuce yeah just really make it nice and zested all these dishes use great ingredients prepared simply and presented without fuss just like this pressed ham terine when you think about something like a pub you know it's it's rustic to keep the food rustic yeah so in terms of presentation dots and bits and Bobs get it on there that's it end the story all the chefs have impressed me this week but I think K's got the maturity to run the kitchen so you going to take the rains y you are yeah yeah definely and what happens if he starts to change things again what are you going to do put your foot down o no way you put your foot down yeah yeah be tough it's time to show Brian and Elaine their new menu I've replaced their complicated fussy food with 25 classic Pub dishes surprise surprise simple straightforward honest British pub food yeah and nothing too quirky I'm well impressed roast ribber beef stunning Yorkshire puddings Jugger gravy fish and chips beautiful sausage and mash Lancashire Hot Pot an apple and blackbery crumble I'm proud of what I can see\n"