The packaging is inaccurate as this three-DVD set presents the original four episodes of Series Two that aired in summer 2005, but also the four episodes of Series Three that aired in winter 2006. There are also two episodes when Ramsay revisited Momma Cherri’s Soul Food Shack and La Riviera, which aired during Series Four in autumn 2006
Observing the “if it ain’t broke, don’t fix” theory, the program’s format remains exactly the same as Chef Gordon Ramsay comes to the rescue of struggling establishments and does his best to turn them around in a week, offering suggestions from changing the menu, the décor, and even the staff as he teaches the basics of restaurant management and astonishingly, even cooking. Each episode features an epilogue where Ramsay returns after a month or so to see how the restaurant is faring. The eight episodes show restaurants on the brink of ruin for a myriad of reasons.
Series Two begins with Lanterna, an Italian restaurant in Letchworth, Hertfordshire. The owner/chef Alex is a young man unaware of his limitations, thinking all he needs to do is call himself “Alessandro” and drive a BMW he can’t afford with a personalized plate that reads “A1 6hef.” Ramsay seeks out Alex’s Italian cooking mentor and finds him driving a cab.
The owner of D-place in Chelmsford, Essex has had the restaurant for five years. They serve a fusion menu, and the French chef, who formerly ran a Planet Hollywood, battles with the restaurant manager.
Momma Cherri’s in Brighton, East Sussex serves American soul food. Ramsay is surprised to find it tastes delicious, but the issues stem from Momma’s lax management with the large staff. When he revisits, and the DVD allows viewers to jump right to the roughly 12 minutes of new material, the Soul Food Shack has expanded to triple its size and becomes the Momma Cherri’s Big House, but Ramsay is disappointed as they have fallen into old, bad patterns to accommodate the growth
Multi-millionaire Barry Larson, who made his fortune off fast food franchises, owns La Riviera in Inverness, Scotland. He has a top staff of French chefs and uses top-of-the-line ingredients, but the prices are too high and the dishes are too elaborate. Yet, they are resistant to Ramsay’s suggestion of simplicity. When he revisits, he finds they took his ideas and put them into a brassiere, which is successful but they are still running the renamed Abstract in the same elaborate manner.
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