0:00:02 > 0:00:05The only thing that stands between success and failure at the moment is chance.
0:00:07 > 0:00:10Many of us fantasise about opening our own restaurant.
0:00:10 > 0:00:13And every year, thousands try.
0:00:13 > 0:00:17But with restaurants up to three times more likely to fail
0:00:17 > 0:00:21than any other business, it's not for the faint hearted.
0:00:21 > 0:00:23Opening up a restaurant just to make money is wrong
0:00:23 > 0:00:25but it's very important it does make money.
0:00:25 > 0:00:29The restaurant trade can be brutal and I should know.
0:00:29 > 0:00:31I'm Russell Norman.
0:00:31 > 0:00:34After years of dreaming, I set up a series of acclaimed
0:00:34 > 0:00:37restaurants that now serve half a million customers a year
0:00:37 > 0:00:42in the cut-throat London market, all during the recent recession.
0:00:42 > 0:00:44I definitely say there are rules to opening
0:00:44 > 0:00:46and running a successful restaurant.
0:00:46 > 0:00:49The difference between success and failure
0:00:49 > 0:00:51is an obsession with detail.
0:00:51 > 0:00:53You must know your numbers,
0:00:53 > 0:00:57you must do your research, you must be prepared to work very long hours.
0:00:57 > 0:01:01Now, I'm helping six first timers gambling their life savings
0:01:01 > 0:01:04to start their own restaurants.
0:01:04 > 0:01:08I've got no food and I'm opening in less than 48 hours.
0:01:08 > 0:01:09It is work in progress,
0:01:09 > 0:01:12but it needs to be work that isn't in progress, quite soon.
0:01:12 > 0:01:15'I'll try to help them with everything from floor plans
0:01:15 > 0:01:18'to finance, and menus to marketing.'
0:01:18 > 0:01:21And then the third plate like that. Now you're a waiter.
0:01:21 > 0:01:25'As newcomers to the business, I'll have to shatter a few illusions.'
0:01:25 > 0:01:27I mean, this is cute but very impractical.
0:01:27 > 0:01:31- What's the solution, Russell? Tell me. You get another plumber? - That's exactly what you do.
0:01:31 > 0:01:35'Each of these plucky entrepreneurs is hoping their new venture
0:01:35 > 0:01:37'will give them a better life.'
0:01:37 > 0:01:40This is all mine and isn't it gorgeous.
0:01:40 > 0:01:41Thank you.
0:01:41 > 0:01:44'But unless they get every detail spot on,
0:01:44 > 0:01:48'it could mean bankruptcy and personal disaster.'
0:01:48 > 0:01:49I'm scared now. Yeah.
0:01:49 > 0:01:51I'm very sacred.
0:01:52 > 0:01:54- BELL RINGS - This time:
0:01:54 > 0:01:58I think you need to look at your customers first and your profit margins second.
0:01:58 > 0:02:01We'll see later, shall we? Let the battle commence.
0:02:01 > 0:02:04It's not...it's not a battle. These are your friends.
0:02:04 > 0:02:07'I'm in the Cotswolds where local farmer, Dave,
0:02:07 > 0:02:11'and his girlfriend, Debbie, want to open a gastropub.'
0:02:11 > 0:02:15From the farm to the plate, you know. Picked, on plate tonight.
0:02:15 > 0:02:19They've got grand plans for their home-grown, posh pub grub.
0:02:19 > 0:02:22£25 for a main is steep.
0:02:22 > 0:02:26I would not be very inclined to pay that sort of price for a fillet steak.
0:02:26 > 0:02:28'But with full-time jobs...'
0:02:28 > 0:02:32- That sounds insane, are you serious? - Yeah, serious. I do the lot.
0:02:32 > 0:02:35So you are taking on the pub on top of full-time responsibility?
0:02:35 > 0:02:37Absolutely. We are, yeah.
0:02:37 > 0:02:39'And a hands-on build...'
0:02:39 > 0:02:41BLEEP!
0:02:41 > 0:02:46'Will their dream of delicious local food be a flash in the pan?'
0:02:46 > 0:02:49Selling the fresh stuff from the farm, I think we've got something
0:02:49 > 0:02:52- nobody else has got around here at present.- Chef, are you OK?
0:02:52 > 0:02:56Look at them, they are not able to clean. They don't realise.
0:02:56 > 0:02:58I'm going to have to show it to him. It's almost inedible.
0:02:58 > 0:03:00Good luck.
0:03:00 > 0:03:03They open in an hour and a half and they've just left.
0:03:16 > 0:03:19I'm in rural Gloucestershire to meet two people who like a challenge -
0:03:19 > 0:03:22Dave and girlfriend Debbie.
0:03:22 > 0:03:26- I got my watering cans, so we're all right.- Cool.
0:03:26 > 0:03:28Oh, this one looks a bit dodgy.
0:03:28 > 0:03:32Dave's been producing food on his smallholding for the past three years.
0:03:34 > 0:03:36Food is something that I adore.
0:03:36 > 0:03:39From growing our own stuff at home, doing our own produce,
0:03:39 > 0:03:41our own beef, our own lamb.
0:03:41 > 0:03:45We sort of discussed about it and it's quite nice to share it with other people.
0:03:45 > 0:03:48This door's going to be open through.
0:03:48 > 0:03:49A year ago he met Debbie
0:03:49 > 0:03:54and they dreamed of running their own pub, serving their own produce.
0:03:54 > 0:03:57This room here opened up into a restaurant.
0:03:57 > 0:03:59Now they've bought The Bell Inn,
0:03:59 > 0:04:02a tired old watering hole in the village of Selsley.
0:04:02 > 0:04:06We came and looked at it and sort of fell in love with it, really, straight away.
0:04:06 > 0:04:10This used to be my local and I've bought it. It's crazy!
0:04:10 > 0:04:13What we want to try and do is make it a community pub
0:04:13 > 0:04:16because this is probably the only thing left in the village.
0:04:16 > 0:04:19Pooling all their savings, including the money from selling
0:04:19 > 0:04:24Debbie's house, they've spent £220,000 on the premises.
0:04:24 > 0:04:27With just £100,000 left for the renovation, they'll need to do
0:04:27 > 0:04:29a lot of the work themselves.
0:04:30 > 0:04:32The new drain for the extension...
0:04:32 > 0:04:34'Looking forward to meeting Russell today.
0:04:34 > 0:04:36Little bit nervous, probably him saying
0:04:36 > 0:04:39we've gone into the wrong business at the wrong time
0:04:39 > 0:04:42but he's got the experience and that so, hopefully,
0:04:42 > 0:04:46we can ask him some questions, he can come up with some ideas and it sort of moves forward really.
0:04:46 > 0:04:49And you never know, he might want to be a shareholder in it!
0:04:50 > 0:04:54- Hi.- Hi, Russell.- I'm Russell. You are Dave?- Dave. Pleased to meet you.
0:04:54 > 0:04:57- Lovely to meet you. - And lovely to meet you too, Debbie.
0:04:57 > 0:04:58Welcome to The Bell.
0:04:58 > 0:05:04- Wow. So, it's a building site. - A building site, yeah.
0:05:04 > 0:05:07- This is going to be half of the restaurant.- Right.
0:05:07 > 0:05:10We're going to integrate this room and the room next door
0:05:10 > 0:05:12to make it a larger restaurant area.
0:05:12 > 0:05:16OK, tell me a bit more about it. What sort of food will you be serving, for example, Debbie?
0:05:16 > 0:05:20We're going to concentrate on game predominantly.
0:05:20 > 0:05:22So the concept here is we want to have fine dining
0:05:22 > 0:05:25- in this restaurant area next door. - Right, OK.
0:05:25 > 0:05:29Is this a business that's driven from the heart or from the head,
0:05:29 > 0:05:33- would you say, Debbie? - I would say a bit of both.- Right.
0:05:33 > 0:05:36- The heart for me because this used to be my local pub for about ten years.- Did it?
0:05:36 > 0:05:38So that's the heart side of it.
0:05:38 > 0:05:41The head side is literally the business concept.
0:05:42 > 0:05:47It couldn't be a worse time for amateurs to go into the pub industry.
0:05:47 > 0:05:4926 close each week
0:05:49 > 0:05:53and it's especially tough for small independents.
0:05:54 > 0:05:58Most of the pubs in this country are run by multinationals that have a
0:05:58 > 0:06:01huge corporate structure behind them in order to make them successful.
0:06:01 > 0:06:05So if you're an independent publican you really need to up your ante
0:06:05 > 0:06:07and provide something special.
0:06:09 > 0:06:12Their quiet country location doesn't help.
0:06:12 > 0:06:14Without the passing footfall of a town,
0:06:14 > 0:06:18they'll need to attract locals and destination diners alike.
0:06:20 > 0:06:24- So basically, we're coming into the main bar area now.- All right.
0:06:24 > 0:06:27So the structural work to be done, who's going to do all that?
0:06:27 > 0:06:29I'll be project managing the whole lot.
0:06:29 > 0:06:32I find the best way to do it, is to do it yourself, get on with it.
0:06:32 > 0:06:35If you've got to work long hours, long hours is what it's going to take.
0:06:35 > 0:06:39True, but I'm also aware you've got a day job, haven't you, Dave? Which is running...?
0:06:39 > 0:06:44We do contracting, so we're fencing forestry contractors at the moment.
0:06:44 > 0:06:47- We're quite busy on that. - But you have a farm as well.- Yeah.
0:06:47 > 0:06:50- That sounds insane. Are you serious? - Yeah, serious, I do the lot.
0:06:50 > 0:06:53- It'll be fine, no problem at all. - What do you do, Debbie?
0:06:53 > 0:06:56I've got a full-time job and I manage a contact centre.
0:06:56 > 0:06:59- Do you enjoy that?- Yes, I do. I'm very lucky.
0:06:59 > 0:07:02I'm one of the few people in this world that absolutely love
0:07:02 > 0:07:05- and enjoy my job.- So you're going to continue to do that?- Yeah.
0:07:05 > 0:07:09Buying The Bell was not a get-out-of-jail card to leave my job.
0:07:09 > 0:07:11So you, like Dave,
0:07:11 > 0:07:14are taking on the pub on top of full-time responsibility?
0:07:14 > 0:07:17- Absolutely, we are. - You're both doing exactly the same?
0:07:17 > 0:07:21- Yeah, we sound like we're absolutely mad...- I'm glad you said it.
0:07:21 > 0:07:23'I can't believe what I'm hearing.
0:07:23 > 0:07:28'It's a classic mistake to think running a pub is easy. It's not.
0:07:28 > 0:07:31'It's a relentless, time-consuming business.'
0:07:33 > 0:07:36Dave and Debbie are really fired up about this project.
0:07:36 > 0:07:38And that, of course, is a huge bonus.
0:07:38 > 0:07:43But I worry they are going to get to a point where they're going to burn themselves out.
0:07:43 > 0:07:45They don't have a clue how much work they've given themselves.
0:07:45 > 0:07:48The astonishing thing is, they've given it to themselves voluntarily.
0:07:52 > 0:07:54But I do think they're on to something special
0:07:54 > 0:07:56with their field-to-plate dining.
0:07:58 > 0:08:01We've got cabbages in here, cauliflowers, then we go into some leeks.
0:08:01 > 0:08:06If you can come out and pick something like that today and eat it tonight, it's absolutely fantastic.
0:08:08 > 0:08:09Since the recent horse meat scandal,
0:08:09 > 0:08:12food provenance is more important than ever.
0:08:12 > 0:08:15Serving home-grown ingredients will help Dave and Debbie
0:08:15 > 0:08:17compete against the big chains.
0:08:18 > 0:08:22More and more people want to know traceability. They want it local.
0:08:22 > 0:08:26With the farm less than five miles away, we can do things fresh, daily.
0:08:28 > 0:08:30These were just eating the veggie garden really
0:08:30 > 0:08:32so they had to be sacrificed.
0:08:32 > 0:08:35'And they hope that one of the highlights of their menu
0:08:35 > 0:08:38'will be game, shot by Dave.'
0:08:38 > 0:08:41And if you were to put this on the menu on the restaurant,
0:08:41 > 0:08:44in what form would this be offered?
0:08:44 > 0:08:46We'd probably do a rabbit casserole or something.
0:08:46 > 0:08:50What we'll probably do is freeze this down now to the winter, really,
0:08:50 > 0:08:53because it would be more of a winter product than a summer product, really.
0:08:53 > 0:08:57How would you describe the food offer in the pub and the restaurant?
0:08:57 > 0:09:00I would describe it as good fine dining in the restaurant
0:09:00 > 0:09:03with also good pub grub in the bar area.
0:09:03 > 0:09:05OK, so quite formal in the restaurant or..?
0:09:05 > 0:09:08Yeah, formal, your higher end of the scale, really.
0:09:08 > 0:09:12That's what we're hoping to plan for because we're hanging our beef
0:09:12 > 0:09:17in the cold room here so good steaks, nice, thick, juicy steaks.
0:09:17 > 0:09:18It's not going to be cheap then?
0:09:18 > 0:09:21It's going to be reasonably expensive, would you say?
0:09:21 > 0:09:26I would say in the area, we would be higher on our top end. £20 a mark.
0:09:26 > 0:09:30- £20 a head.- £20 a head for the main course.- Just for the main course?
0:09:30 > 0:09:34Really? So £20 for a good main course. Starters at around what?
0:09:34 > 0:09:37Starters probably about, sort of somewhere around £7.95 to £9.95,
0:09:37 > 0:09:39somewhere around that.
0:09:39 > 0:09:43So you're talking about an average spend of £40-£45 a head with wine.
0:09:43 > 0:09:46- That's what we're hoping to achieve, yes.- Which is pretty top end.
0:09:46 > 0:09:48- It is top end... - That's London prices.
0:09:48 > 0:09:51It is London prices but we're going to give a fresh product,
0:09:51 > 0:09:55you know, that nobody else is doing. We need to niche that market.
0:09:57 > 0:10:00With average annual incomes in the Cotswolds
0:10:00 > 0:10:05just a third of the capital's, charging London prices is punchy.
0:10:05 > 0:10:09Rural diners will usually only pay higher prices once a place
0:10:09 > 0:10:10has built its reputation.
0:10:14 > 0:10:17Let's get some of this cleared and get some food.
0:10:20 > 0:10:22A bit of flare!
0:10:24 > 0:10:27There's no question the food is delicious.
0:10:27 > 0:10:30The fillet just melts in your mouth and I love the burger
0:10:30 > 0:10:33and love the sausages. Really spectacularly good.
0:10:33 > 0:10:37But what I wanted to talk about was the business side of things.
0:10:37 > 0:10:40Do you think your offer is at the right point in the market?
0:10:40 > 0:10:45You've talked about your venison fillet being around the £20 mark.
0:10:46 > 0:10:48I think that's too high.
0:10:50 > 0:10:52It depends what sort of market you're going into.
0:10:52 > 0:10:55If you're going to get people who want to come out for one nice meal once a month,
0:10:55 > 0:10:57they don't mind spending for good quality.
0:10:57 > 0:11:00You've got to offer something they can't cook at home.
0:11:00 > 0:11:03Let me put it another way, I think it would be too high for me
0:11:03 > 0:11:04and I eat out a lot.
0:11:04 > 0:11:08But I think standing outside The Bell Inn after you've opened
0:11:08 > 0:11:12and looking at your menu and looking at the prices you're suggesting,
0:11:12 > 0:11:13I might not go in.
0:11:14 > 0:11:16No, it's a good point.
0:11:16 > 0:11:1966% of your pub/restaurant area
0:11:19 > 0:11:22is given over to what you described as fine dining
0:11:22 > 0:11:26and I just don't want you to start this with an operation
0:11:26 > 0:11:29and a restaurant, and a pricing structure
0:11:29 > 0:11:32that puts people like me off at the front door.
0:11:32 > 0:11:34I think, what I'm trying to say is,
0:11:34 > 0:11:38you just need to make your offer a little simpler to start with...
0:11:38 > 0:11:41- And build it.- ..and build it. - Yeah, that's a good point.
0:11:42 > 0:11:46It's been an interesting first day and I'm excited by this project
0:11:46 > 0:11:49but there are three big issues that I want to tackle.
0:11:49 > 0:11:54First, Dave and Debbie's pricing is just too high.
0:11:54 > 0:11:57Second, they need to be realistic about their time.
0:11:58 > 0:12:03They can't run this pub properly with full-time jobs.
0:12:03 > 0:12:06And finally, with Dave managing the building works,
0:12:06 > 0:12:09I worry he'll be distracted from the fundamentals of the business -
0:12:09 > 0:12:12the service and the food.
0:12:21 > 0:12:24A month later and Dave is certainly putting in the hours to keep
0:12:24 > 0:12:26the build on schedule.
0:12:27 > 0:12:29Quite exciting really.
0:12:29 > 0:12:32We've levelled out the front, now we're knocking the toilet block down.
0:12:32 > 0:12:36This is going to be our new glazed dining conservatory area.
0:12:38 > 0:12:39He's making good progress
0:12:39 > 0:12:44but at this stage he should also be costing his menu and setting prices.
0:12:52 > 0:12:55'You know, it can be really detrimental to your business
0:12:55 > 0:12:58'if you price your menu too high in the early days.'
0:12:58 > 0:13:02First impressions are really important, as is word of mouth.
0:13:02 > 0:13:05And if your menu is too expensive, people will talk about it
0:13:05 > 0:13:09'and very quickly word will get out that it's an expensive place'
0:13:09 > 0:13:11and you don't want to go there.
0:13:11 > 0:13:14But after researching some local menus...
0:13:14 > 0:13:18Rump steak, £17.50 which I think is expensive.
0:13:18 > 0:13:21..Dave and Debbie are convinced I'm wrong.
0:13:21 > 0:13:26I think we'd like to challenge him on it based on the facts we've got presented in front of us.
0:13:26 > 0:13:30You know, Gloucestershire, the Stroud area, is an expensive place.
0:13:30 > 0:13:33I'm confident, and Debbie's confident, that we've got our pricing right.
0:13:37 > 0:13:42'There's only one way to gauge what people will pay for their food
0:13:42 > 0:13:44'and that's to ask their potential customers.
0:13:45 > 0:13:51'I've come back to Selsley to test out some of Dave and Debbie's dishes in the village hall.'
0:13:53 > 0:13:55Hello.
0:13:55 > 0:13:59'Getting direct feedback from your customer base before you open
0:13:59 > 0:14:02'is an opportunity for which most new restaurateurs would
0:14:02 > 0:14:04'give their eye teeth.
0:14:04 > 0:14:06'But Dave thinks it's a waste of his time.'
0:14:06 > 0:14:10I'm running round like a blue-arsed fly. I'm now off site now.
0:14:10 > 0:14:13To be honest with you, I'm probably less confident
0:14:13 > 0:14:16that it's going to give us any result, really.
0:14:16 > 0:14:20'Despite Dave's reluctance, we've ploughed on.
0:14:20 > 0:14:23'To reflect the fact we're in a village hall, Dave has agreed
0:14:23 > 0:14:27'to discount his prices but I still think they're too high.'
0:14:27 > 0:14:30- £15. Really?- Yeah.- It's expensive.
0:14:30 > 0:14:31Not for a haunch steak.
0:14:31 > 0:14:35You're confident that £15 is a good price for a village hall?
0:14:35 > 0:14:38If we sold it... What we've got to try and do is reflect on
0:14:38 > 0:14:41- what we're going to sell it in the pub for.- Let me ask a slightly different question.
0:14:41 > 0:14:45- Are you willing to accept feedback from these people? - I will take feedback.
0:14:45 > 0:14:47I will explain to them we are selling something that's unique.
0:14:47 > 0:14:50There's not many places do it and it is an expensive meat.
0:14:50 > 0:14:53There's only so much that the customer will be interested
0:14:53 > 0:14:56in the story of the venison and which part of the animal it's from.
0:14:56 > 0:14:59I think if you're going to travel somewhere to have a meal,
0:14:59 > 0:15:01I've done it myself, you're not going to travel somewhere
0:15:01 > 0:15:03and have a £10 meal, are you?
0:15:03 > 0:15:07This area is quite expensive when you go out to dine.
0:15:07 > 0:15:10Right. Do you think that because people have a bit more money here,
0:15:10 > 0:15:14- do you think those are the people that will come to The Bell Inn? - We want to be a pub that's quality,
0:15:14 > 0:15:17- not necessarily quantity. - Really?- Yeah.
0:15:17 > 0:15:20But would it not be better to be absolutely packed to the rafters,
0:15:20 > 0:15:25- people queueing up outside to get in?- We've got a lot of pubs in the area doing cheaper versions of food
0:15:25 > 0:15:28and they're all dead, so let's do something nobody else is doing.
0:15:28 > 0:15:31Listening to you, Dave, I get the impression there's a little bit of snobbery.
0:15:31 > 0:15:35- No, I'm no snob, mate. - But you always get...
0:15:35 > 0:15:38Are you saying that you don't want people in your pub that are
0:15:38 > 0:15:40- just having a pint of lager? - No. They're more than welcome.
0:15:40 > 0:15:44- But we will not put up with people with bad behaviour. - But that's different.
0:15:44 > 0:15:47I just wonder whether you have an impression of The Bell Inn
0:15:47 > 0:15:49as being the sort of place
0:15:49 > 0:15:53where the car park is full of brand-new Range Rovers.
0:15:53 > 0:15:57- That'd be nice, wouldn't it? - Would it, though?- They'll have the fillets, won't they?
0:15:57 > 0:15:59No, not necessarily. I think...
0:15:59 > 0:16:03in the early days, it will dictate to us where we're going.
0:16:03 > 0:16:05We've got to look at our profit margin, so everything will be done,
0:16:05 > 0:16:09- when our chef comes...- I think you need to look at your customers first
0:16:09 > 0:16:12- and your profit margins second. - We'll see later, shall we?
0:16:12 > 0:16:15- We will.- Let the battle commence. - It's not a battle.
0:16:15 > 0:16:18- These are your friends.- They're not. I don't know any of them.
0:16:18 > 0:16:21These are your potential customers. This is your livelihood.
0:16:23 > 0:16:25I've never actually tried venison.
0:16:25 > 0:16:29It's quite rich but I think you'd probably like it.
0:16:35 > 0:16:39Hopefully, we haven't scared too many people off.
0:16:39 > 0:16:42- That's Debbie over there, by the way, anyway.- OK. Thank you.
0:16:42 > 0:16:46You must put in. Please. Honestly, do pop in.
0:16:47 > 0:16:50- Hi, folks. You all went for the sausages?- Yes.
0:16:50 > 0:16:54- How are they?- Very nice.
0:16:54 > 0:16:58Just monitoring it, making sure they're all right. Good burgers, guys. Good burgers.
0:16:59 > 0:17:03This is a really good indication of what your food does to people.
0:17:03 > 0:17:07- They're enjoying it, they're tucking in. Lots of empty plates. - The lady down there, she said,
0:17:07 > 0:17:10"I would never normally eat venison. I'll have it again."
0:17:10 > 0:17:13We had the fillet venison.
0:17:13 > 0:17:16- You both have the fillet venison? - Yeah, both of us.- How was it?
0:17:16 > 0:17:19- Amazing.- Really nice. - It's good, isn't it?- Yeah.
0:17:19 > 0:17:24If you were to pay £25 for that steak, cos I think that's what
0:17:24 > 0:17:28- they'll be charging in the pub, do you still think that's good value? - I think as a start-up,
0:17:28 > 0:17:31you don't want to scare people off straightaway with things that are
0:17:31 > 0:17:33really expensive on the menu.
0:17:33 > 0:17:36£25 for a main in Selsley...
0:17:36 > 0:17:40- It is a bit steep. - It is steep, yeah, basically.
0:17:40 > 0:17:44- I'm not sure I'd pay that for a main...- No.- ..even for venison steak.
0:17:44 > 0:17:47For the average family or for a couple going out for a night out
0:17:47 > 0:17:50or if I was going out with a group of friends,
0:17:50 > 0:17:52I would not be very inclined
0:17:52 > 0:17:54to pay that sort of price for a fillet steak.
0:17:54 > 0:17:59We know of pubs in the area that neglected their local community
0:17:59 > 0:18:05- and went upmarket and failed as a result.- Really?- Yes.
0:18:05 > 0:18:08- That's interesting.- So you ignore your local residents at your peril.
0:18:08 > 0:18:10Interesting.
0:18:13 > 0:18:17- If you look at the sales from tonight...- Yeah, go on.
0:18:17 > 0:18:20- If you bunch them in terms of... - That's unfair though, isn't it?
0:18:20 > 0:18:23..low-cost items and steak items, yeah, it's exactly twice
0:18:23 > 0:18:27the number of low-cost items sold to the number of steaks sold.
0:18:27 > 0:18:33I think the big lesson that we need to learn from this evening is
0:18:33 > 0:18:35that people like places that are busy,
0:18:35 > 0:18:39people like places that offer great value
0:18:39 > 0:18:43and that's the area that your pub needs to occupy.
0:18:43 > 0:18:46You need to look at the people that live in the village
0:18:46 > 0:18:49and live in neighbouring villages and you need to make that pub
0:18:49 > 0:18:54appeal to all of those people, initially. And then phase two,
0:18:54 > 0:18:57further down the line, when you've got the place absolutely packed
0:18:57 > 0:18:59to the rafters, that's when you can start experimenting
0:18:59 > 0:19:01and putting higher-priced items on.
0:19:01 > 0:19:06I have done a lot of research on this and I think our pricing format...
0:19:06 > 0:19:09And as it showed tonight, people weren't really bothered about price.
0:19:09 > 0:19:13- It's about quality.- No, I think people are bothered about price.
0:19:16 > 0:19:19I find Dave just so frustrating.
0:19:19 > 0:19:24He talks round and round in circles and continually misses the point.
0:19:24 > 0:19:29And the big problem with Dave is that he allows his passion
0:19:29 > 0:19:31to cloud his judgment.
0:19:31 > 0:19:34He's so focused on quality that he seems to be forgetting
0:19:34 > 0:19:38about quantity and quantity is essential in a new business.
0:19:38 > 0:19:41It's all about bums on seats.
0:19:41 > 0:19:45High prices mean fewer customers which means no atmosphere
0:19:45 > 0:19:49which in turn puts off potential customers.
0:19:49 > 0:19:53It's a vicious circle and one of the main reasons restaurants fail.
0:20:01 > 0:20:03As they progress with the build,
0:20:03 > 0:20:06I hope they'll think hard about pricing.
0:20:06 > 0:20:10But I also need them to realise just how tough life is going to get
0:20:10 > 0:20:12once their pub opens.
0:20:14 > 0:20:18It's 6pm and Debbie has worked an eight-hour day at the office.
0:20:18 > 0:20:21It's been a very busy day as always.
0:20:21 > 0:20:26Dave was up at 5am on the farm, also working a full day.
0:20:26 > 0:20:28Yeah, we've got to go water the garden now.
0:20:28 > 0:20:30OK, great.
0:20:30 > 0:20:32They still have farm chores to do,
0:20:32 > 0:20:35and after all this both of them think they're going to be able
0:20:35 > 0:20:38to manage a full night running their pub.
0:20:40 > 0:20:43So many people think that running a pub is easy.
0:20:43 > 0:20:46They think it's just a case of standing behind the bar pulling
0:20:46 > 0:20:50some pints, taking some money and hanging out with your mates.
0:20:50 > 0:20:54But it isn't. It's very hard work. It's hugely long hours.
0:20:54 > 0:20:57So tonight I'm sending Dave and Debbie down the road
0:20:57 > 0:20:59to the Old Badger Inn.
0:20:59 > 0:21:03It's a busy local serving food all night and I'm putting them
0:21:03 > 0:21:05in charge until closing time.
0:21:06 > 0:21:08- Are you ready for that challenge? - We are.
0:21:08 > 0:21:10You look as if you're ready for this.
0:21:10 > 0:21:13Can I ring my mates and get them down here for free beer all night?
0:21:13 > 0:21:15We can talk about that later.
0:21:21 > 0:21:23OK, that's what you're aiming for.
0:21:23 > 0:21:26Debbie has never even pulled a pint before.
0:21:26 > 0:21:28It's coming up really nicely.
0:21:28 > 0:21:32And Dave has no experience whatsoever in catering.
0:21:32 > 0:21:35- How you doing, mate, you all right? - How you doing?- I'm good, yeah.
0:21:35 > 0:21:38Dave's gone in feet first as expected.
0:21:38 > 0:21:40In for a penny in for a pound, this.
0:21:40 > 0:21:43Here's some menus, guys. There we go.
0:21:43 > 0:21:45I think Debbie's taking it a bit more seriously.
0:21:45 > 0:21:48She seems very thoughtful a lot of the time
0:21:48 > 0:21:50and I can tell that that concentration's probably because
0:21:50 > 0:21:53of nerves but also because she wants to get it right.
0:21:53 > 0:21:57- Oh! It's not as easy as it looks, is it?- No.
0:21:57 > 0:21:59I think Dave just wants to have a laugh.
0:21:59 > 0:22:01I'm going to do new rules. When do I have a break?
0:22:01 > 0:22:02So I can have a pint then.
0:22:03 > 0:22:06It's just a night out playing pub.
0:22:06 > 0:22:08But the reality is this is going to be the world,
0:22:08 > 0:22:11this is going to be life.
0:22:11 > 0:22:14Right, I just noticed you carrying plates out
0:22:14 > 0:22:15and what you're trying to do
0:22:15 > 0:22:17is you're trying to sort of balance that plate
0:22:17 > 0:22:21there on your arm and you're using your body to support it like this.
0:22:21 > 0:22:24- Belly.- Or your belly even. It's really straightforward.
0:22:24 > 0:22:26So give those plates to Dave, please.
0:22:26 > 0:22:30OK, can you put that first plate in your hand with, look,
0:22:30 > 0:22:32you've got three fingers there. Put it in your left hand.
0:22:32 > 0:22:36- You're right-handed, yeah?- Yeah. - Three fingers underneath. That's it.
0:22:36 > 0:22:39You're holding on to it with your thumb and your little finger, yeah?
0:22:39 > 0:22:44Now place the second plate on that little platform there. There you go.
0:22:44 > 0:22:47And then the third plate like that. Now you're a waiter.
0:22:47 > 0:22:50Shall I show you another trick? Balance that one on your head.
0:22:50 > 0:22:54Being a pub landlord involves managing a team of people
0:22:54 > 0:22:58and showing both staff and customers that you're in charge.
0:22:58 > 0:23:00Evening, ladies. Would any of you like any drinks?
0:23:01 > 0:23:04- Have you got a pen on you, mate?- Yeah.
0:23:04 > 0:23:07Dave is really enjoying himself and Debbie is really getting stuck in,
0:23:07 > 0:23:10but that's sort of the problem, they just look like members of staff.
0:23:10 > 0:23:12If I didn't know what was going on and I was to walk through
0:23:12 > 0:23:15those doors now, I wouldn't know who was in charge.
0:23:15 > 0:23:17I would be hard placed to say, "That person is the manager,"
0:23:17 > 0:23:18and that's a problem.
0:23:20 > 0:23:23I just think you need to be more proprietorial.
0:23:23 > 0:23:25I'm not going to tell you what to do.
0:23:25 > 0:23:27I'm not going to tell you how you should achieve that,
0:23:27 > 0:23:30but I think you should think about maybe taking a step back,
0:23:30 > 0:23:32maybe, you know, just broadening your shoulders a little bit
0:23:32 > 0:23:34and looking at the whole room.
0:23:34 > 0:23:37Try to see this as publicans, as business owners.
0:23:44 > 0:23:47- So when they're washed, put them under the hot plate, yeah?- Yeah.
0:23:53 > 0:23:55I've just noticed Dave in the kitchen drying dishes.
0:23:55 > 0:23:58Just after I asked him to be more proprietorial
0:23:58 > 0:24:01I find him in the kitchen being as low status as he possibly can.
0:24:01 > 0:24:04- Where do they go? Over there? - On the top over there.- OK.
0:24:04 > 0:24:07Yet again Dave's completely ignoring my advice.
0:24:07 > 0:24:10I think he wants to be seen to be helping the staff
0:24:10 > 0:24:12and he wants to be seen to be their friend,
0:24:12 > 0:24:16but there are times when you've got to be a bit more than a friend
0:24:16 > 0:24:18to the staff.
0:24:18 > 0:24:20I said, "What do I do with the tips? I've already had a fiver."
0:24:20 > 0:24:24- It's up to you, you're the boss. You decide what you do.- I'll share.
0:24:29 > 0:24:32- You had a pint yet?- No.
0:24:33 > 0:24:36- I do believe...- I've had two pints all day.
0:24:36 > 0:24:38..you're not meant to drink behind the bar.
0:24:42 > 0:24:44How was that for you guys?
0:24:44 > 0:24:47- I'm shattered in fairness. - No problem.
0:24:47 > 0:24:50- It was great.- No problem at all? - No, I don't think so.- Honestly, Dave?
0:24:50 > 0:24:53- Initially...- The reason I ask you that is cos I'm tired. You must be.
0:24:53 > 0:24:57I get tired when I stop. If I'd kept going I'd have been all right.
0:24:57 > 0:24:58- Debbie?- I am tired.
0:24:58 > 0:25:01I am ready for bed and I do have to get up tomorrow
0:25:01 > 0:25:03and I do have to go back to work.
0:25:03 > 0:25:04I'm just curious to know, you know,
0:25:04 > 0:25:07whether you think that this is going to be sustainable.
0:25:07 > 0:25:09We've got to do it initially to get things running.
0:25:09 > 0:25:13As time goes on we have to take time, the body will not do that.
0:25:13 > 0:25:17But I am used to working long hours anyhow.
0:25:17 > 0:25:21If this evening has shown them anything, I hope it's the fact that
0:25:21 > 0:25:25dipping in when they get back from their day jobs is not an option.
0:25:25 > 0:25:29Running a pub is a profession, not a lifestyle.
0:25:29 > 0:25:31I think Debbie in particular has realised after tonight
0:25:31 > 0:25:34that it's a very tiring profession being a publican.
0:25:34 > 0:25:36She's going to be holding down a full-time job,
0:25:36 > 0:25:38Dave's going to have his businesses, they've both got the farm
0:25:38 > 0:25:42and then they're going to be working 16 hours a day running a pub.
0:25:42 > 0:25:46I think Dave was exhausted too, but was too proud to let on.
0:25:59 > 0:26:03It's no good, John, is it? What's the point in coming in for two hours?
0:26:03 > 0:26:05Yeah, you should've had the day off.
0:26:05 > 0:26:08You can have more than that off now cos I'm not impressed about it.
0:26:08 > 0:26:11The relentless long days are getting to both Dave and Debbie.
0:26:11 > 0:26:14Moving along very rapidly, but I'm just finding it very hard.
0:26:14 > 0:26:17I've got to be here all the time now just to keep monitoring things
0:26:17 > 0:26:19and keeping them wheels turning.
0:26:19 > 0:26:23And there's no respite when they get home at night.
0:26:24 > 0:26:27It's been a massive emotional rollercoaster, hasn't it,
0:26:27 > 0:26:31in fairness? And it really does put any relationship to its test.
0:26:31 > 0:26:33It truly does.
0:26:33 > 0:26:36I mean, it hasn't been easy because I've been working full-time, like,
0:26:36 > 0:26:40and you've been up the pub all the time.
0:26:40 > 0:26:43- Seven days now for the last... - God knows how many weeks.
0:26:43 > 0:26:45..eight weeks.
0:26:45 > 0:26:50And I'm not physically there to help him and that is a real frustration.
0:26:53 > 0:26:56With their relationship under strain I need to remind them of
0:26:56 > 0:27:01their original vision and why they got so excited about their dream.
0:27:05 > 0:27:09To inspire them I'm bringing Dave and Debbie to one of the most
0:27:09 > 0:27:11exciting food businesses I know.
0:27:13 > 0:27:14Dave's deer hunting.
0:27:15 > 0:27:17He never lets go, does he?
0:27:20 > 0:27:24The 2,000 acre Mhor Estate near Scotland's Loch Lomond
0:27:24 > 0:27:29grows and produces a huge variety of food for its shops and restaurant.
0:27:30 > 0:27:36There's a fish shop, there's a farm, there's a hotel, a motel, a pub.
0:27:36 > 0:27:41It's a place that is confident and a place that is multi-textured.
0:27:41 > 0:27:42Morning. How you doing?
0:27:44 > 0:27:48The owner and champion of this field-to-plate ethos is Tom Lewis.
0:27:48 > 0:27:53Right, tonight... Venison and then obviously mushrooms, yeah.
0:27:53 > 0:27:56Tom is clearly a massive presence here at Mhor
0:27:56 > 0:27:59and what I really want Debbie to realise and understand
0:27:59 > 0:28:04is that she needs to be a presence in a similar way at The Bell Inn.
0:28:06 > 0:28:08Debbie, I'd like you to go round Tom's businesses,
0:28:08 > 0:28:11to the fishmonger, to the fish shop, to the bakery,
0:28:11 > 0:28:13and I want you to keep an eye out for things that you
0:28:13 > 0:28:17think are important to the business or speak of it in some way.
0:28:17 > 0:28:20Things that are intrinsic or things that, you know,
0:28:20 > 0:28:23- that say something... - OK.- ..about it.
0:28:31 > 0:28:34Wow. They're obviously getting something right here.
0:28:36 > 0:28:42I love the fact they've got their own branding. I like this.
0:28:42 > 0:28:44It's very traditional.
0:28:44 > 0:28:46Cos I'm a nerd I just like to make a few notes
0:28:46 > 0:28:48that I can take back with me.
0:28:48 > 0:28:52While Debbie investigates what's made the brand so successful,
0:28:52 > 0:28:56Dave is enjoying the Highland field-to-plate experience.
0:28:56 > 0:28:59- Mushrooms up on the left here. - So pick all these yellow ones?- Yeah.
0:28:59 > 0:29:02- Is that what you pick?- These'll be going on the menu this evening.
0:29:05 > 0:29:08Every single picture represents them which is brilliant.
0:29:08 > 0:29:12I think this would be good. I think a collage of Dave. That'd be scary.
0:29:12 > 0:29:16I wouldn't do that to our customers. I just wouldn't!
0:29:18 > 0:29:21Tom's influence is everywhere in this business.
0:29:21 > 0:29:23Just kind of soften it ever so slightly.
0:29:23 > 0:29:26Now in with our chanterelles.
0:29:26 > 0:29:28You can't get any more in season than that.
0:29:28 > 0:29:30Birds, grouse, pigeons, beans, chanterelles.
0:29:30 > 0:29:33I mean, and they've literally come from 15 minutes of each other.
0:29:33 > 0:29:37Is that something that you're going to take inspiration from, Dave?
0:29:37 > 0:29:38Yeah, beautiful.
0:29:39 > 0:29:41So Tom, how many hours do you put in a week?
0:29:41 > 0:29:42You kind of live and breathe it.
0:29:42 > 0:29:44If you're not on site you're on the phone,
0:29:44 > 0:29:47you're making sure everything's OK. "Everything OK?" Quick call.
0:29:47 > 0:29:50"Yeah, fine." You know?
0:29:50 > 0:29:52It can be, you know, it's demanding
0:29:52 > 0:29:54but at the end of the day at least you're not, you know,
0:29:54 > 0:29:57you're paying yourself you're not paying someone else.
0:29:57 > 0:29:58Yeah, that's a good point.
0:29:58 > 0:30:00The management bit is part of actually doing it.
0:30:00 > 0:30:02In your business you can't justify just,
0:30:02 > 0:30:03"Oh, I'm just going to come in.
0:30:03 > 0:30:06"I'll be the manager and I'll tell the staff what to do."
0:30:06 > 0:30:08You're actually going to have to be in and lead by example.
0:30:08 > 0:30:11- Yeah, I'm getting that from you, yeah.- Yeah, you know?
0:30:11 > 0:30:14The biggest lesson I've learned today is that
0:30:14 > 0:30:18if we want to be as successful as Mohr I think Dave and myself have
0:30:18 > 0:30:22to sit back and make sure that we are representing our business 110%.
0:30:24 > 0:30:27I think I might be getting somewhere with Debbie.
0:30:27 > 0:30:31She and Dave really need to be the heart and soul of The Bell Inn,
0:30:31 > 0:30:33and that's a full-time commitment.
0:30:35 > 0:30:41Up until today we've had our minds set just to keep our jobs as
0:30:41 > 0:30:48normal and ensure that The Bell is managed by a strong team behind us.
0:30:48 > 0:30:50But I think after speaking to Tom, you know,
0:30:50 > 0:30:52that's just not the way that it works.
0:30:52 > 0:30:55You really need to be there 110% of the time.
0:30:55 > 0:30:57The Bell isn't a concept of a business,
0:30:57 > 0:30:59- it's actually becoming a reality. - It's real.
0:30:59 > 0:31:01It's real and all the love and attention
0:31:01 > 0:31:04that we've been spending on it, I'm getting more attached to it.
0:31:04 > 0:31:08And I think the time has come where I have to really consider
0:31:08 > 0:31:12leaving my job and applying all my energies into this business.
0:31:12 > 0:31:16I think it's the right decision. I think it makes absolute sense.
0:31:25 > 0:31:28This is me on a building site in stilettos.
0:31:28 > 0:31:30With the pub due to open in a fortnight,
0:31:30 > 0:31:34Debbie has just finished her last day's work at the call centre.
0:31:35 > 0:31:39- Done and dusted then?- Yeah.
0:31:40 > 0:31:43It's like a massive mixed bag of emotions today.
0:31:43 > 0:31:45Yeah, this is my new office.
0:31:45 > 0:31:47This is my new place of work as from...as from now.
0:31:53 > 0:31:56I need to get the windows painted cos it's dry. Tomorrow's raining.
0:31:56 > 0:31:58So we can't paint the windows tomorrow.
0:31:58 > 0:32:00Go on, get on with it. Quick as you can.
0:32:00 > 0:32:03Without Debbie's income the pressure is greater than ever
0:32:03 > 0:32:07to open on time and get the money coming in.
0:32:07 > 0:32:09They've spent all their renovation budget
0:32:09 > 0:32:12and are having to finish much of the work themselves.
0:32:15 > 0:32:18On nights like this when you've been up at goodness knows what time,
0:32:18 > 0:32:19it's nearly eight o'clock
0:32:19 > 0:32:22and we've probably still got a few hours ahead of us yet.
0:32:22 > 0:32:23You're not downing tools yet
0:32:23 > 0:32:26and this has been going on for quite a few days now.
0:32:29 > 0:32:32I do them tomorrow urgently, all right, mate?
0:32:33 > 0:32:35I'm shattered.
0:32:38 > 0:32:41In three days The Bell Inn will open its doors to paying customers
0:32:41 > 0:32:46for the very first time, and I've come back to check on progress.
0:32:47 > 0:32:50At this stage I would expect to see all the furniture in,
0:32:50 > 0:32:55the painting and decorating done, the chef in place, menu tastings,
0:32:55 > 0:32:58staff training, all the beer sorted, all the suppliers sorted.
0:32:58 > 0:33:00There's a lot to be done
0:33:00 > 0:33:02and there's a lot that you need to get right before opening.
0:33:04 > 0:33:07- Hello!- Russell. - Dave and Debbie.
0:33:07 > 0:33:09- Welcome to The Bell. - How are things?
0:33:09 > 0:33:11- How are you? - Hello, welcome back.
0:33:11 > 0:33:15I've been so excited to see this and we're finally here.
0:33:15 > 0:33:17- What do you think? - Can I have a quick look around?
0:33:17 > 0:33:19- It's looking great.- Yeah. - Absolutely.
0:33:23 > 0:33:27Dave and Debbie have managed to get the build finished.
0:33:27 > 0:33:31£100,000 and a lot of hard graft have transformed a tired
0:33:31 > 0:33:36country pub into a stylish light and modern space.
0:33:36 > 0:33:39Oh, wow. Oh, that's amazing.
0:33:40 > 0:33:42- Good, isn't it?- There's so much light in this room, isn't there?
0:33:42 > 0:33:44Beautiful. Absolutely beautiful.
0:33:44 > 0:33:45So the build's complete,
0:33:45 > 0:33:49but at what cost to the rest of their preparation and planning?
0:33:49 > 0:33:54One thing is definitely missing - I've yet to see an actual menu,
0:33:54 > 0:33:56and that's a worry.
0:33:56 > 0:33:59- Tell me about the food.- On Saturday we will open in the afternoon.
0:33:59 > 0:34:03- We're just going to do a very minimal menu to start with.- Right.
0:34:03 > 0:34:06- A reduced menu on Saturday.- Yeah, a reduced menu and just go through.
0:34:06 > 0:34:09How reduced is reduced? What does a reduced menu mean?
0:34:09 > 0:34:11- Probably four or five starters. - Right.
0:34:11 > 0:34:14- Three or four mains, probably, and three or four puddings.- Right.
0:34:14 > 0:34:17The thing that sort of strikes me is that all the way through this
0:34:17 > 0:34:22project your ideas about your menu have been very strong.
0:34:22 > 0:34:25You've been championing the venison
0:34:25 > 0:34:27that you want to showcase in this place,
0:34:27 > 0:34:30- and we've had lots of discussions, haven't we...?- Yeah, definitely.
0:34:30 > 0:34:34Really sort of in-depth detailed discussions about the menu.
0:34:34 > 0:34:36We've had our disagreements about the menu,
0:34:36 > 0:34:39but it's always been there at the centre of this project.
0:34:39 > 0:34:42- And now it's not. Now there's... - Venison's there.
0:34:42 > 0:34:44No, no, but venison is but the menu doesn't appear
0:34:44 > 0:34:47to be a menu any more. It appears just to be, you know, a few dishes.
0:34:47 > 0:34:49We don't want to go and cripple ourselves from day one.
0:34:49 > 0:34:51We're going to be under enough pressure...
0:34:51 > 0:34:53- But it was such a strong part... - Yeah, and it will be there.
0:34:53 > 0:34:56There will be a lot of game on there, there will be that on there,
0:34:56 > 0:34:58- but we're not going to kill ourselves on day one.- Yeah.
0:34:58 > 0:35:04A reduced menu on opening night can be a sign that panic has set in.
0:35:04 > 0:35:06If they're going to impress their customers,
0:35:06 > 0:35:09then the few dishes they've put on the menu had better be good.
0:35:09 > 0:35:12Right, so we're going to do our key products which
0:35:12 > 0:35:14we want to be known for so our venison burger.
0:35:14 > 0:35:18We're doing our venison sausage and mash as well. Pie of the day.
0:35:18 > 0:35:20The pasta, we're going to do a pasta dish...
0:35:20 > 0:35:22- You are?- ..but Chef needs to decide what he wants to do,
0:35:22 > 0:35:24he's going to do one of his specialities.
0:35:24 > 0:35:29The venison steak as well and we are thinking of doing the gammon AND
0:35:29 > 0:35:32the sirloin steak but just dropping the special for the time being.
0:35:32 > 0:35:36- It's quite heavy.- Yeah, it is quite heavy.- There's no vegetarian dish.
0:35:36 > 0:35:38- No.- No fish dish.
0:35:38 > 0:35:42My worry, Debbie, is that the customers are going to come in
0:35:42 > 0:35:46- and see the menu and think, "Is that it?"- Mm-hm.
0:35:48 > 0:35:52I think Dave has been so engrossed and consumed by the build
0:35:52 > 0:35:55and Debbie's been likewise.
0:35:55 > 0:35:58Somewhere in the middle is the menu
0:35:58 > 0:36:01and it's been missed by both of them, I think.
0:36:01 > 0:36:05Opening a restaurant with a reduced menu is pretty much saying that we
0:36:05 > 0:36:09haven't got it right and that we haven't really got our act together.
0:36:09 > 0:36:10It's such a shame.
0:36:10 > 0:36:12They've had such a strong opinion
0:36:12 > 0:36:16and passion about the food that they're going to be offering
0:36:16 > 0:36:19and now we've got a sort of half-hearted excuse of a menu.
0:36:21 > 0:36:23COCK CROWS
0:36:28 > 0:36:31Right, let's go, let's do it.
0:36:31 > 0:36:34Today, Dave and Debbie will realise a year-long dream
0:36:34 > 0:36:36when they open their pub.
0:36:36 > 0:36:40Dave is up early to pick the veg for tonight's menu.
0:36:40 > 0:36:44Savoy cabbage with rain on it, picked, on the plate tonight
0:36:44 > 0:36:48and that's what we're all about, really, from the farm to the plate.
0:36:48 > 0:36:51Chef's going to be really pleased with these.
0:36:51 > 0:36:54I am excited about tonight but also I'm a bit worried.
0:36:54 > 0:36:57We've got to explain because it's only a sample of what we're doing.
0:36:57 > 0:37:01We're not...scared, we're confident,
0:37:01 > 0:37:04but also a bit anxious as well at the end of the day.
0:37:05 > 0:37:10An exhausted Debbie is making some final changes to their reduced menu.
0:37:10 > 0:37:14I'm trying, trying my best to learn from the maestro
0:37:14 > 0:37:19and put some of his ideas into practice.
0:37:20 > 0:37:23Our food is really important to us, we want to get it right.
0:37:23 > 0:37:28There's a lot of pressure on Georgel at the moment, a lot of pressure.
0:37:28 > 0:37:31They've hired Romanian chef Georgel.
0:37:31 > 0:37:36It's his job to bring Dave and Debbie's menu to life.
0:37:36 > 0:37:39We need just a bit more time, that's all.
0:37:39 > 0:37:45It's a bit of running behind schedule but we'll do it.
0:37:45 > 0:37:47We have to.
0:37:47 > 0:37:50- How are you?- Really well, thank you. How are you?
0:37:50 > 0:37:52- I'm very well, I've just arrived.- Yes.
0:37:52 > 0:37:55- I've just been looking round, it looks great.- Do you like it?- Yeah.
0:37:55 > 0:37:58- It's fabulous.- When does the menu start?- 7:00 this evening.
0:37:58 > 0:38:02- And this is it?- This is it. - Can I have a look?- Yeah.- Oh, wow.
0:38:02 > 0:38:04It looks like a proper menu, doesn't it?
0:38:04 > 0:38:07It does, it's all real now. This is it.
0:38:07 > 0:38:09It's good to see that Debbie's listened to me
0:38:09 > 0:38:12and added a fish and vegetarian option.
0:38:12 > 0:38:15And finally, it seems I've managed to convince Dave
0:38:15 > 0:38:17when it comes to pricing.
0:38:17 > 0:38:21These prices here are a lot more reasonable than the prices
0:38:21 > 0:38:22that you were originally talking about.
0:38:22 > 0:38:26The venison steak, for example, I mean that's significantly
0:38:26 > 0:38:29lower than the steak you thought you were going to have to sell.
0:38:29 > 0:38:32Yeah, well, we talked about it and we talked to Georgel about it
0:38:32 > 0:38:35and he reckons he can give us our margins on these prices.
0:38:35 > 0:38:36It's a lot more pub-friendly.
0:38:36 > 0:38:39And it's the sort of price range, I think, that will
0:38:39 > 0:38:42- not discourage people.- No. - We've talked about this in the past.
0:38:42 > 0:38:44Having a menu that
0:38:44 > 0:38:47when it sits outside in your menu box doesn't say to people,
0:38:47 > 0:38:51"We are fancy pants, we're too expensive, shop elsewhere."
0:38:51 > 0:38:53This is a menu that says, "We're very reasonable,
0:38:53 > 0:38:56"we're probably more reasonable than you would expect in a pub
0:38:56 > 0:38:59"that looks like this from the outside in this part of
0:38:59 > 0:39:03- "the world," so I think it's the sort of menu that will draw people in.- Good.
0:39:03 > 0:39:06I'm delighted the prices are now right but I want to check
0:39:06 > 0:39:11that chef Georgel is confident about the dishes he's preparing.
0:39:11 > 0:39:15- Have you seen it?- The menu?- Here it is.- This is my first time I see it.
0:39:15 > 0:39:18This is the first time you've seen it? OK. Happy with those starters?
0:39:18 > 0:39:22- Yeah.- Have you made them before? - Yeah, yeah.- Where did you make them?
0:39:22 > 0:39:25- At the farm?- No, no, before, where I used to work.
0:39:25 > 0:39:26- Where you used to work?- Yeah.
0:39:26 > 0:39:29So, you haven't made these dishes for Debbie and Dave yet?
0:39:29 > 0:39:35I've made the pepper soup and some pigeon breast but different.
0:39:35 > 0:39:36But different?
0:39:36 > 0:39:39So, this, today, will be
0:39:39 > 0:39:42the first time you've made some of these dishes for Dave and Debbie.
0:39:42 > 0:39:44Yeah, yeah, for Dave and Debbie, it will be the first time.
0:39:44 > 0:39:47It's Dave and Debbie's restaurant, I would have thought
0:39:47 > 0:39:51they'd like to try the dishes before they go out to customers.
0:39:51 > 0:39:54But they're just putting their trust in you, are they?
0:39:54 > 0:39:56Yeah, at the moment, yeah, you're right.
0:39:58 > 0:40:00This is an unusual approach.
0:40:00 > 0:40:04At my restaurants, I do at least four formal tastings of any
0:40:04 > 0:40:09new dishes with the whole restaurant team before they go on the menu.
0:40:09 > 0:40:14They're really kind of behind of this business with
0:40:14 > 0:40:16the opening ideas.
0:40:16 > 0:40:18When you say behind,
0:40:18 > 0:40:22do you mean that they're sort of catching up all the time?
0:40:22 > 0:40:24Yeah, yeah, because, to be honest,
0:40:24 > 0:40:29I need at least two days to prep, it's not just 12 or 14 hours.
0:40:29 > 0:40:31Yeah.
0:40:32 > 0:40:36I really feel for Georgel, he's only just got the menu.
0:40:36 > 0:40:38I could see it as he held it in his hands,
0:40:38 > 0:40:42he was looking through it half with terror at what he might find
0:40:42 > 0:40:45but it's really unusual that this menu, which is such an important
0:40:45 > 0:40:49part of their business, hasn't been tried or tested by Dave and Debbie.
0:40:52 > 0:40:54To add to this pressure,
0:40:54 > 0:40:58Georgel only has two complete kitchen novices to support him.
0:41:07 > 0:41:11It's a new experience for me. I'm not used to a kitchen.
0:41:11 > 0:41:15Hopefully, everything will be all good for launch.
0:41:15 > 0:41:19In a 72-cover restaurant, I'd expect to see a team of five -
0:41:19 > 0:41:23two senior chefs, a chef de partie, a commis chef
0:41:23 > 0:41:26and a dishwasher, all with tried-and-tested kitchen experience.
0:41:26 > 0:41:30This doesn't feel like a professional set-up.
0:41:30 > 0:41:31- DEBBIE:- Is everybody OK?
0:41:31 > 0:41:35Are we all happy? Are we ready to welcome our beautiful customers?
0:41:36 > 0:41:40Yes? Yes, we are.
0:41:44 > 0:41:47- We'll be gone a good hour.- Yeah. - All right?
0:41:47 > 0:41:48Just run it how you would run it.
0:41:48 > 0:41:52You know what I'm expecting. All right? Crack the whip.
0:41:52 > 0:41:55Unbelievably, with only an hour and a half till opening,
0:41:55 > 0:41:59Dave and Debbie head off to tend their farm animals...
0:41:59 > 0:42:00Good luck.
0:42:00 > 0:42:03We've got Paul to do tomorrow's start so we're all right.
0:42:03 > 0:42:06..leaving restaurant manager Donna in charge.
0:42:06 > 0:42:09- You're serving food from 7:00, aren't you?- Yeah.
0:42:09 > 0:42:12- You think you'll be back for then? - We'll definitely be back for then.
0:42:12 > 0:42:14- Oh, absolutely, yes. - I'll get to it with Donna then.
0:42:14 > 0:42:17Thank you very much, Russell, we won't be long.
0:42:17 > 0:42:20This is going to be an interesting night.
0:42:22 > 0:42:25So, open in an hour and a half and they've just left.
0:42:25 > 0:42:28They've got a farm, they've got to get the animals away before it
0:42:28 > 0:42:31gets dark but at the same time, do they both need to go?
0:42:31 > 0:42:35I wouldn't leave my ship rudderless
0:42:35 > 0:42:38and captainless on its opening night.
0:42:38 > 0:42:40Em, Donna's in charge
0:42:40 > 0:42:45but I'm pretty sure she's not up to speed on what needs to be done.
0:42:45 > 0:42:48I think we're in a situation where nobody here is up to
0:42:48 > 0:42:49speed on what needs to be done.
0:42:49 > 0:42:52As well as a kitchen in disarray,
0:42:52 > 0:42:55other vital preparation simply hasn't happened.
0:42:55 > 0:42:59In the rush to open, no-one's briefed the serving staff.
0:43:00 > 0:43:03Has anyone had a chance to see the food yet?
0:43:03 > 0:43:04No, but I will give you all menus
0:43:04 > 0:43:08and I'll run through what the extra bits are on it.
0:43:08 > 0:43:10And also, I've written down the plan of the pub
0:43:10 > 0:43:15- so you'll know which table is which. - Can I make a suggestion?- Yeah.
0:43:15 > 0:43:17In addition to putting the table plan up in the kitchen
0:43:17 > 0:43:21and the bar, draw the table plan on the back of your pads as well.
0:43:21 > 0:43:23Yeah, for us two, it's fine but...
0:43:23 > 0:43:26Exactly so you can turn over and see where the tables are.
0:43:26 > 0:43:30- Do you know what time food's being served from?- Apparently 7:00.
0:43:30 > 0:43:32Is it 7:00? Is that what everyone thinks?
0:43:32 > 0:43:35I've got no idea, I only found out that I'm working half an hour ago.
0:43:35 > 0:43:37OK. 7:00, OK.
0:43:37 > 0:43:40It's very late in the day to be training staff,
0:43:40 > 0:43:43going through the sequence of service, going through what's
0:43:43 > 0:43:47expected, I mean these guys haven't even seen the dishes.
0:43:47 > 0:43:50One of them didn't know she was working until half an hour ago.
0:43:50 > 0:43:52The menus have got no descriptions of what the food actually
0:43:52 > 0:43:54comes with.
0:43:54 > 0:43:57I'd hoped that it would have had a description on it.
0:43:57 > 0:44:01There's no clear order of service, they're unsure of their dishes
0:44:01 > 0:44:04and they don't even know the table layout for the restaurant.
0:44:04 > 0:44:07This is a recipe for chaos.
0:44:07 > 0:44:08If tonight is a success,
0:44:08 > 0:44:12it's going to be a success despite of preparation not because of it.
0:44:12 > 0:44:14There really hasn't been enough.
0:44:17 > 0:44:20Right, OK. Going to the kitchen, check them out.
0:44:20 > 0:44:23Where do the tea towels go? How have you been doing this?
0:44:23 > 0:44:28- It's 7:00pm and Dave and Debbie are back on site.- Hey, darling.
0:44:28 > 0:44:31Just in time for their first evening service.
0:44:31 > 0:44:34All right, how's everything going? All right?
0:44:34 > 0:44:37But with a reduced menu, food that hasn't been tested
0:44:37 > 0:44:41and untrained staff, this restaurant doesn't feel ready for customers.
0:44:41 > 0:44:44- Could I have the roasted salmon, please?- Yeah, of course.
0:44:47 > 0:44:50I need one chicken pate and a pigeon.
0:44:52 > 0:44:54The first food orders hit the kitchen.
0:44:56 > 0:44:57Yeah, this is table 12.
0:44:59 > 0:45:02- Chef, are you OK?- Yeah. - Are you sure?
0:45:07 > 0:45:12- But as more customers flow in... - We've asked for a large portion.
0:45:12 > 0:45:14THEY CHUCKLE
0:45:14 > 0:45:16Dessert, chef.
0:45:16 > 0:45:19..there's a danger of them going hungry.
0:45:19 > 0:45:21Where's the dessert, chef, for table 5?
0:45:21 > 0:45:24Yeah, ask the pastry chef.
0:45:24 > 0:45:26- Ask him.- Where are those desserts? I need those desserts.
0:45:26 > 0:45:28Yeah, there's one there.
0:45:28 > 0:45:31Yeah, there should be another four to go with it as well.
0:45:31 > 0:45:33If they don't know how to do it...
0:45:35 > 0:45:37Without the trained staff he needs,
0:45:37 > 0:45:41Georgel is struggling to get dishes out on time.
0:45:42 > 0:45:46Look at them, they're not keeping everything clean. They don't realise.
0:45:46 > 0:45:48They've never worked in a kitchen, that's what I'm trying to say.
0:45:48 > 0:45:51You don't need to shout, Georgel.
0:45:51 > 0:45:53I've left you for five minutes, what's going on?
0:45:53 > 0:45:57If he started to talk, maybe we might get out some food tonight, OK?
0:45:57 > 0:46:01- Maybe something a bit decent, as well.- Yeah, yeah, sure.
0:46:01 > 0:46:05- Are you OK?- Yeah. - Do you need me?- No.- Good.
0:46:05 > 0:46:08Deal with it, sort it out, guys, we're a team, yeah?
0:46:09 > 0:46:13OK, Donna? Are you sorted? You being a drama queen?
0:46:13 > 0:46:17Dave doesn't seem to appreciate how much the kitchen is struggling.
0:46:17 > 0:46:20I need to get to the bottom of all this tension.
0:46:20 > 0:46:23- What happened?- Look at me. - I can see.
0:46:23 > 0:46:25I'm doing desserts, starters and main courses alone for 40 to
0:46:25 > 0:46:2950 people and she expects me to have a really smooth service.
0:46:29 > 0:46:30That's not possible.
0:46:30 > 0:46:33This guy, it's his first day here, I don't have anything against him
0:46:33 > 0:46:36- or against her, they're brilliant, they help me.- Yeah.
0:46:36 > 0:46:39But they're not chefs. They can't even clean, look at that.
0:46:39 > 0:46:41They can't even realise they need...
0:46:41 > 0:46:44- Georgel?- ..a clean table, a clean surface to work.
0:46:44 > 0:46:49- Georgel, I'm very happy to help out, if you need some extra hands.- No.
0:46:57 > 0:47:00There is only one thing that can save this evening from being
0:47:00 > 0:47:05a total disaster and that's the quality of the food.
0:47:05 > 0:47:09Opening a restaurant without trying the dishes first is a huge risk.
0:47:09 > 0:47:14It's like buying a house on the basis of a photograph,
0:47:14 > 0:47:16it's just too risky, you do not do it.
0:47:16 > 0:47:19Fishcakes, thank you very much.
0:47:19 > 0:47:21I really need to taste some of the dishes.
0:47:21 > 0:47:25So, this is the smoked haddock fishcake.
0:47:28 > 0:47:34It's very potato-y. It's quite dry.
0:47:34 > 0:47:38I didn't find it very appetising at all, it would be very
0:47:38 > 0:47:40difficult to eat both of them.
0:47:40 > 0:47:42This is the beef and ale pie.
0:47:45 > 0:47:47Very tasty.
0:47:51 > 0:47:53Pastry's a little tough.
0:47:54 > 0:47:58And now for Dave's signature dish - the venison.
0:48:00 > 0:48:02The steak is very dry.
0:48:02 > 0:48:06I'm going to have to show it to him, it's almost inedible.
0:48:06 > 0:48:10- How was this then? Any good? - Have a go and see what you think.
0:48:10 > 0:48:13The steak should come with a sauce and I did ask him, he did make one.
0:48:13 > 0:48:15Yeah.
0:48:15 > 0:48:19You would be horrified if people had venison haunch
0:48:19 > 0:48:22like this every time they came to The Bell Inn, wouldn't you?
0:48:22 > 0:48:25- If this was served to me, I'd send it back.- You would.
0:48:25 > 0:48:28I would because it's too dry. Now, we haven't had a chance to try it...
0:48:28 > 0:48:32- OK, say that again.- We haven't had a chance to try this food.
0:48:32 > 0:48:34This is exactly my point.
0:48:34 > 0:48:38There's a lot that's been going out tonight and there's a lot that's
0:48:38 > 0:48:41on the menu that you haven't had an opportunity to try yourselves.
0:48:41 > 0:48:43No, we haven't.
0:48:43 > 0:48:47That's been my fault. We've been focused to get the build done.
0:48:47 > 0:48:50We'll always admit if we're in the wrong
0:48:50 > 0:48:54and perhaps we should have sat back a bit more and tried a bit more.
0:48:54 > 0:48:58- You've always known what is good food and what isn't, haven't you? - Oh, yeah, definitely.
0:48:58 > 0:49:03So, in that sense, you have a very valid and a very strong opinion...
0:49:03 > 0:49:06- No, thank you.- ..and that opinion is what should be driving this business
0:49:06 > 0:49:09and you can only have an opinion about your business
0:49:09 > 0:49:11if you're trying the food.
0:49:11 > 0:49:14- You mustn't forget where this all started.- No.
0:49:14 > 0:49:19This started here as a passion and a desire to open something really
0:49:19 > 0:49:23special and what I don't want you to do is to lose sight of that passion.
0:49:27 > 0:49:31Dave and Debbie, for the first time, listened to me.
0:49:31 > 0:49:35We had an honest conversation about the menu, they admitted that there
0:49:35 > 0:49:38were shortcomings and that they had taken their eye off the ball.
0:49:38 > 0:49:42They hadn't tasted any of the dishes so no wonder there were some duds.
0:49:42 > 0:49:43What I really need them
0:49:43 > 0:49:46to do before my next visit is go back to the menu, go back to
0:49:46 > 0:49:49Georgel, look at the dishes that are duds, taste everything
0:49:49 > 0:49:52and make sure they get the menu right this time and not just
0:49:52 > 0:49:55hope that it's right by not tasting it and leaving it to chance.
0:50:02 > 0:50:07- That's good.- Sirloin, roast pork, Yorkies and roasties.
0:50:07 > 0:50:11- Yeah. And if people want extra veg we can give them it in a bowl yes?- Yeah.
0:50:11 > 0:50:15The very next day Dave and Debbie follow my advice
0:50:15 > 0:50:18and start tasting the food on their menu.
0:50:18 > 0:50:25Perfect. That's what we want. Good, wholesome, fresh, but nice. And value for money.
0:50:25 > 0:50:29- That's a nice plateful of food. - I'm over the moon with this. - Thank you.
0:50:29 > 0:50:32Good. Get back in the kitchen, get on it, yeah?
0:50:32 > 0:50:36That's a positive step, but just a week after opening Dave
0:50:36 > 0:50:38and Debbie get knocked back again.
0:50:38 > 0:50:40Chef Georgel leaves The Bell.
0:50:40 > 0:50:46He decided it wasn't for him. We tried. He tried. He was very good.
0:50:46 > 0:50:49It was a bit of a disappointment and a bit of a shock.
0:50:49 > 0:50:52He just didn't have what we wanted.
0:50:52 > 0:50:55It was, even from our first opening night,
0:50:55 > 0:50:58and the point that Russell made, it wasn't what we were about,
0:50:58 > 0:51:00it was what he wanted, and he wouldn't listen to us.
0:51:00 > 0:51:03So, he was a very good chef and we wish him all the best,
0:51:03 > 0:51:05but it wasn't what we wanted to produce.
0:51:05 > 0:51:08Dave has always known what a good plate of food tastes like
0:51:08 > 0:51:11and I liked his cooking so it makes sense to see him
0:51:11 > 0:51:13taking charge of the kitchen.
0:51:13 > 0:51:16These pheasants I skinned off earlier today.
0:51:16 > 0:51:22They have come locally. I'm just doing a pheasant, cream, white wine and apricot sauce.
0:51:22 > 0:51:24It sounds delicious,
0:51:24 > 0:51:28but can Dave really know what a professional kitchen needs?
0:51:28 > 0:51:32I want to find out how things are running when I'm not there.
0:51:35 > 0:51:38To get an objective view of how The Bell is operating I've taken
0:51:38 > 0:51:41the unusual step of asking restaurant reviewer
0:51:41 > 0:51:44and writer Tom Harrow to go undercover for lunch.
0:51:44 > 0:51:48- Are you still serving lunch?- Yes. Do you want to have a look at...?
0:51:48 > 0:51:50I'd love to. Great. Thanks.
0:51:50 > 0:51:53He's used to reviewing restaurants anonymously.
0:51:54 > 0:51:56- Great. Thank you. - Here's the sausages.
0:51:56 > 0:52:01The food was disastrous on opening night. Please tell me it's improved.
0:52:04 > 0:52:07- Russell, hi, it's Tom.- Hi, Tom. Tell me, how was it?
0:52:07 > 0:52:11I ordered the venison sausages. And they were good.
0:52:11 > 0:52:16Good gamey texture and nicely spiced as well. Nicely seasoned.
0:52:16 > 0:52:18Good herbs. The mash was good.
0:52:18 > 0:52:23- It was the right side of creamy without being creamed. It's classic pub grub.- Mm hm.
0:52:23 > 0:52:29And if I lived locally I'd be very happy to come back.
0:52:31 > 0:52:34Five weeks after their very disappointing opening
0:52:34 > 0:52:38I'm back to find out if this business has a future.
0:52:38 > 0:52:41Have Dave and Debbie managed to maintain the high
0:52:41 > 0:52:43standards of service and food?
0:52:43 > 0:52:47Are they there leading from the front?
0:52:47 > 0:52:52- Dave.- Tom.- How are you?- All right, mate.- Look at this. This is...
0:52:52 > 0:52:54- This is a turn up. - The way forward.- Absolutely.
0:52:54 > 0:52:57- And here's the rest of the team. - Hello.- Hello.
0:52:57 > 0:53:02Dave, I've got a confession to make. I sent a spy to come in and dine.
0:53:02 > 0:53:04- I sent a mystery diner.- Right.
0:53:04 > 0:53:06So this is someone you won't have known about who came in
0:53:06 > 0:53:11- and had some lunch and reported back to me.- Right. Good.
0:53:11 > 0:53:14He told me that you were in the kitchen and that Georgel wasn't around.
0:53:14 > 0:53:16Right. And good feedback?
0:53:17 > 0:53:21- What do you think? - I would hope so. It was very good?
0:53:21 > 0:53:24- It was very good.- Thank you. - It was very good indeed actually.
0:53:24 > 0:53:27- Perfect pub food.- Brilliant. That's really good.
0:53:32 > 0:53:36It looks like Dave and Debbie might have actually pulled it off.
0:53:36 > 0:53:41Despite the rocky road, business is picking up and their dream
0:53:41 > 0:53:45of a successful field-to-plate restaurant is becoming a reality.
0:53:50 > 0:53:52I'm looking at the menu now where one course is 12
0:53:52 > 0:53:54and two courses are 16.
0:53:54 > 0:53:57It has been a very long and very frustrating journey,
0:53:57 > 0:54:01but I really feel now finally they have listened to me.
0:54:01 > 0:54:03Crucial to success,
0:54:03 > 0:54:05the locals are happy.
0:54:06 > 0:54:09I'm seeing four completely empty plates.
0:54:09 > 0:54:13- You've obviously enjoyed your lunch today.- Very good indeed.- Yes.
0:54:13 > 0:54:16- Excellent.- It is very tasty and very good. It is good value for money.
0:54:16 > 0:54:19Locally sourced. We know where it's come from.
0:54:19 > 0:54:22- Can you taste the difference? - Oh yes.- Yes.
0:54:22 > 0:54:26You go into a lot of pubs and it just tastes the same. This, you've definitely got the flavours.
0:54:26 > 0:54:28We've really enjoyed it.
0:54:28 > 0:54:30Save some room for pudding.
0:54:32 > 0:54:35Do you want any ice or anything? No, just as it comes.
0:54:35 > 0:54:38Dave and Debbie have come such a long way.
0:54:38 > 0:54:41There is no question at all standing in this pub that Dave is
0:54:41 > 0:54:43the landlord and Debbie is the landlady.
0:54:43 > 0:54:46And that's such an essential part of running a successful pub.
0:54:48 > 0:54:52But at its heart this is a business.
0:54:52 > 0:54:55Since opening I've yet to hear from Dave and Debbie
0:54:55 > 0:54:58whether they are actually turning a profit.
0:54:58 > 0:55:00What have been the tough financial realities that you have
0:55:00 > 0:55:03discovered in opening a business?
0:55:03 > 0:55:06We overspent on the build which was going to be inevitable.
0:55:06 > 0:55:12- When you say you overspent - by a large margin?- 30 to 40,000. - Wow.
0:55:12 > 0:55:17We were met with extras on electrics, extras on plumbing, but...
0:55:17 > 0:55:20- As a percentage of the total build, that's huge.- It is, yes.
0:55:20 > 0:55:24So, Dave, if for example you didn't have your other
0:55:24 > 0:55:27- business interests, if this were it...?- We would be...
0:55:27 > 0:55:30- I think we would be shut.- You would, wouldn't you?- It would be that close.- We would be.
0:55:30 > 0:55:35The single biggest reason that restaurant businesses fail is
0:55:35 > 0:55:38because people run out of money before they get to opening day.
0:55:38 > 0:55:40- Absolutely.- Today it's been packed to the rafters.
0:55:40 > 0:55:43You'll probably take something like 1,500 to 2,000 today,
0:55:43 > 0:55:46- something like that?- Yes.- Yes.
0:55:46 > 0:55:49When we started off we estimated we would hopefully like to turn
0:55:49 > 0:55:52- over £3,500 per week.- Right. - We've exceeded that.
0:55:52 > 0:55:54I was going to say you must be doing more than that.
0:55:54 > 0:55:55Yes, we've exceeded that.
0:55:55 > 0:55:59But it's come back to the fact as well, that we both need to be here.
0:55:59 > 0:56:03We have noticed over the last four weeks the takings are up when we are always here.
0:56:03 > 0:56:04Right.
0:56:04 > 0:56:07Again, being naive, when the build was done and we opened the doors...
0:56:07 > 0:56:09- You thought that was it. - I thought, "We can relax."
0:56:09 > 0:56:13- You thought that was the end of the journey?- That's only when it starts. - It's the beginning.
0:56:13 > 0:56:15- The build was easy. - Yes, in hindsight.
0:56:15 > 0:56:1812 weeks to build the pub was absolutely a doddle.
0:56:18 > 0:56:21But now it becomes a business not just a building project.
0:56:21 > 0:56:22Yes, it does.
0:56:24 > 0:56:27When Dave and Debbie first started this project they'd only been
0:56:27 > 0:56:29together a year.
0:56:29 > 0:56:32The final thing I want to find out is how the pressure has
0:56:32 > 0:56:34affected their relationship.
0:56:34 > 0:56:37What would you say to other couples that were thinking about opening a
0:56:37 > 0:56:40- pub together?- Do something else. - Really?
0:56:40 > 0:56:43It's always a dream of everybody to say, "I've got my own pub, my own restaurant."
0:56:43 > 0:56:46The romanticism of having a local village pub
0:56:46 > 0:56:50isn't as romantic as you probably think it's going to be.
0:56:50 > 0:56:53You're sitting here now in your own pub and you've got
0:56:53 > 0:56:57people in those dining rooms and in those bars down here
0:56:57 > 0:56:59who are all enjoying the pub that you have created.
0:56:59 > 0:57:03So be proud and take the credit that you deserve for creating this
0:57:03 > 0:57:05because it is a big achievement.
0:57:05 > 0:57:07And don't forget that original passion
0:57:07 > 0:57:09because that's what started the whole process,
0:57:09 > 0:57:12that's what's got you to this point,
0:57:12 > 0:57:15and that's what will continue to carry you forward into the future.
0:57:15 > 0:57:17- We couldn't have done it without you. - Well done, you two.
0:57:17 > 0:57:21- Thank you for your support. We really do appreciate it. - Not at all.
0:57:22 > 0:57:26It's been a long and frustrating journey, but finally
0:57:26 > 0:57:29The Bell Inn is where it should have been five weeks ago on opening day.
0:57:29 > 0:57:32Dave and Debbie have rediscovered their passion for food
0:57:32 > 0:57:35and they now have a pub that is friendly and welcoming.
0:57:35 > 0:57:38And they are concentrating on value rather than fine dining
0:57:38 > 0:57:41and it's inspiring the locals and getting bums on seats.
0:57:41 > 0:57:44If they carry on like this there is no reason at all that
0:57:44 > 0:57:47it can't be as busy as it is today every day.
0:57:47 > 0:57:52As time went by I actually realised that Russell does know what
0:57:52 > 0:57:56he's on about. Sometimes you think, "I don't want to be told this.
0:57:56 > 0:57:58"Let's do it our way."
0:57:58 > 0:58:01But as time went on we realised that, fair play to Russell, he does
0:58:01 > 0:58:05know what he's on about. Much as I hate to say it, fair play, Russell.
0:58:05 > 0:58:08Take my hat off to you, you know.
0:58:11 > 0:58:15Next time Scandinavian food comes to Macclesfield.
0:58:15 > 0:58:17One meatballs, one poached...
0:58:17 > 0:58:19But with no eye for detail...
0:58:19 > 0:58:23I've got no food and I'm opening in less than 48 hours.
0:58:23 > 0:58:26..and a fear of doing the figures...
0:58:26 > 0:58:28Yes, that scares me.
0:58:28 > 0:58:32..will it all prove too much for this wannabe restaurateur?
0:58:32 > 0:58:36- It will be all right. - I'm so scared. I really am.
0:58:39 > 0:58:43# Sometimes you want to go where everybody knows your name
0:58:45 > 0:58:48# And they're always glad you came
0:58:50 > 0:58:52# You want to be where you can see
0:58:52 > 0:58:55# Our troubles are all the same
0:58:55 > 0:58:59# You want to be where everybody knows your name. #