They have a very loose definition of the phrase "couple". It just seems to mean "two people who work together"
Well two people are a couple. I don't think they ever meant husband and wife teams, just two people who run their restaurants together.
I don't really like the way he's saying these quite revered chefs and restaurants aren't good enough. Clearly that meal he just had wasn't going to taste anything like "a dog's dinner".
Disappointed - the knife holding is a tired format. Yeah, we get he wants to appear dangerous (yawn). He can do better than that surely? Will his agent not let him lose the knife?
I, too, think he's remarkably sexy but lose the dyed hair - doesn't look right with grey eyebrows.
The format wasn't exactly rivetting - hope it picks up when they get to London. He seems to be tired of it all - like only going out on half his cylinders. Just in it for the money Marco? To be fair, he didn't look like he wanted to do Hell's Kitchens either. He surely can't need the money can he?
Disappointed - the knife holding is a tired format. Yeah, we get he wants to appear dangerous (yawn). He can do better than that surely? Will his agent not let him lose the knife?
I, too, think he's remarkably sexy but lose the dyed hair - doesn't look right with grey eyebrows.
The format wasn't exactly rivetting - hope it picks up when they get to London. He seems to be tired of it all - like only going out on half his cylinders. Just in it for the money Marco? To be fair, he didn't look like he wanted to do Hell's Kitchens either. He surely can't need the money can he?
Maybe it's like Frank Skinner, he's had to come back to the fore because his investments and savings were compromised by the bank collapse. MPW might be in that same boat.
He's been tired of it all for years, he retired with his 3 Michelin stars while on top and his recent appearance on Anthony Bourdain's The Layover confirmed he dislikes th move away from classic fine dining to overcomplicated food and flavours for the sake of having them. That was clear in his disdain for the idea of Modern British; he'd much rather have really well sourced fish with a light batter and crispy chunky chips with some tartare sauce, salt and vinegar than something using the same ingredients on a plate that looks like a modern art masterpiece with small portions prepped in a strange way. The irritation in his voice that they took so long to cook steak and chips because they were trying to include radish hollandaise that was unnecessary was palpable.
I don't think it's anything groundbreaking.
It's an amalgamation of The Restaurant a little bit of Service (although we didn't see much of how useful and important it is) and Ramsay's Best Restaurant, plus several ITV shows that have done similar.
Comments
Yes I'm pleased that it just means chef and front of house.... Lot less contrived and more central to a great restaurant
I don't really like the way he's saying these quite revered chefs and restaurants aren't good enough. Clearly that meal he just had wasn't going to taste anything like "a dog's dinner".
What exactly is the prize on this show?
Easy to find good paella in Spain. Just stay away from any restaurant that has a menu in English.
Fine by me, but it does mean that going on about looking for a couple is utter rubbish!
Not worth getting excited about.
Apart from the free publicity for your restaurant.
Best prize you could wish for, especially with Marco's name attached to it.
Fair enough, it makes sense, but I am a bit confused about them making so much about a couple rather than a pair.
I, too, think he's remarkably sexy but lose the dyed hair - doesn't look right with grey eyebrows.
The format wasn't exactly rivetting - hope it picks up when they get to London. He seems to be tired of it all - like only going out on half his cylinders. Just in it for the money Marco? To be fair, he didn't look like he wanted to do Hell's Kitchens either. He surely can't need the money can he?
He's been tired of it all for years, he retired with his 3 Michelin stars while on top and his recent appearance on Anthony Bourdain's The Layover confirmed he dislikes th move away from classic fine dining to overcomplicated food and flavours for the sake of having them. That was clear in his disdain for the idea of Modern British; he'd much rather have really well sourced fish with a light batter and crispy chunky chips with some tartare sauce, salt and vinegar than something using the same ingredients on a plate that looks like a modern art masterpiece with small portions prepped in a strange way. The irritation in his voice that they took so long to cook steak and chips because they were trying to include radish hollandaise that was unnecessary was palpable.
What was quite interesting is it was actually a Channel 5 Production, I have never known Channel 5 to actually produce an in house programme.
Think I read this show is one of their first projects.
It's an amalgamation of The Restaurant a little bit of Service (although we didn't see much of how useful and important it is) and Ramsay's Best Restaurant, plus several ITV shows that have done similar.