Gordon Ramsay is Coming to Help Brits in Greece!

Forums Living in Greece Announcements & Media Requests Gordon Ramsay is Coming to Help Brits in Greece!

This topic contains 1 reply, has 2 voices, and was last updated by  DayGloScooter 3 years, 2 months ago.

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  • #158666


    **The deadline is fast approaching for applications! If you are interested in the program and haven’t applied yet, please get in touch ASAP!**

    Gordon Ramsay is Coming to Help Brits in Greece!

    Could your restaurant benefit with help from the world’s most famous chef?

    Has setting up a restaurant abroad not been the dream you’d hoped it would be?

    One Potato Two Potato, the BAFTA-winning producers of Channel 4’s Ramsay’s Kitchen Nightmares, is producing a brand new series to help struggling British owned-restaurants, hotels and B&Bs throughout Europe.

    Could this be you? Are you struggling to make ends meet? Are you barely breaking even or on the brink of bankruptcy?

    If you’d like some help from multi-Michelin-starred chef Gordon Ramsay then please email restaurants@onepotatotwopotato.tv or call +44(0)203 227 5867

    Please Note: We will use and store the personal details contained in your email and any further response in accordance with the Data Protection Act 1998, for the purposes of producing the Programme.


  • #194744


    If they do film anywhere around Athens, better make sure that you get to visit on the right night:

    There’s the pre-makeover evening, preceded by “Word has got round that Gordon is in town, and the restaurant is packed.” where the staff cannot cope, the food is shit, and everything goes so wrong that Gordon kicks everyone out and closes early.

    The one to aim for is the post-makeover “An hour into service and the orders are backing-up, but with Gordon’s new menu to work from, Chef steps up and the customers are happy”. Just watch out for the resentful member of staff who’s going to leave within a month anyway.

    Better still, steer well clear of anything to do with TV people.

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