Good to be back!

(Sebastian) Good to be back!

(Tony) I like my wife, but five months, every day?

No good, man, you need-- you need to come out!

(laughing) (Sebastian) I'm sure she's happy you're back as well!

(Tony) Oh, probably, yeah, I think she do, "Go to work, go to work!

You get on my nerves!"

she say.

(laughing) (joyful orchestral music) (narrator) The Savoy.

Its very name synonymous with glamour... -It's all gold and shiny!

-It's beautiful!

(narrator) ...and exclusivity.

(woman) When you walk in, you just feel the grandeur, you feel the elegance.

(Thierry) Why don't you have some caviar as well?

(narrator) After the most turbulent time in the hotel's history, when the pandemic closed its doors and left it on the brink... (man) We lost a million people in the service industry, (Frank) And we've been beaten down so much.

(narrator) ...it's back.

(Thierry) Et voilà!

(narrator) But now, the hotel has to fight like never before... (Sean) I'll come back to you.

(maid) Come on, housekeeping speed.

(narrator) ...as it strives to stay ahead of its five-star rivals.

(Gordon Ramsay) I wanna cancel tomorrow night, I don't think we're ready.

♪ (narrator) We've been given unprecedented access... (woman) Please follow me.

(narrator) ...to all areas of this iconic establishment.

(woman) This is 55,000 pounds!

(narrator) Upstairs... (Sean) It oozes luxury!

(narrator) ...downstairs... (cook) Service!

(narrator) ...and the most secret of its corners.

(Sean) Very creepy down here.

(narrator) As the hotel emerges from lockdowns... (Thierry) Oh my god!

(narrator) ...Can old hands... (Sean) As long as it's legal, we're going to be doing it for you.

(narrator) ...big plans... (Gordon Ramsay) A thousand pounds a meter!

(narrator) ...and new recruits... (snaps) (maid) Perfection!

(narrator) ...win the battle for The Savoy's future?

♪ (serene orchestral music) ♪ (man whistling) After months of enforced closure... (doorman) Welcome back!

(narrator) ...The Savoy, the first British luxury hotel of its kind, is open for business.

(Michael) Hello, welcome back!

Nice to see you.

(Tony) It's always good to see people back, you know, especially after this difficult time.

(narrator) The Savoy was built in 1889, overlooking the Thames, and the nine-story building boasts 267 rooms.

♪ (Sean) The Savoy is a magical place, a little oasis in the middle of the strand, and it's like a little fantasy world.

(narrator) But this isn't the only London hotel that's back in action.

There are over a hundred five-star rivals that have also reopened their doors... (engine puttering) ...all competing for guests in this luxury, multi-billion-pound market.

(Frank) Hello, morning.

(man) Oh yeah, morning.

(Frank) And you, good morning.

(narrator) At the helm, and in charge of navigating this new era for the hospitality industry, it's newly appointed... (Franck) Hello, Belinda!

(narrator) ...Franck Arnold.

(Franck) Good morning!

(narrator) Headhunted from the Ritz-Carlton in Toronto, Franck's a leading figure in the luxury hotel industry.

(Franck) Hey, how are you feeling?

(chef) Welcome.

(Franck) This, as, you know, the captain of the Savoy ship, is probably the most challenging time in my career.

Seems we have a bit of a quiet breakfast so far.

(narrator) Franck's been entrusted to shape the financial future of The Savoy.

(Franck) I need to steer the ship in a direction despite all the forces and all the storms that are hitting the ship at the moment.

Ladies and gentlemen, you have a good day, I'll see you later!

Very exciting, but at the same time, very uncertain.

♪ (first concierge) Did you know that during the Second World War, Sir Winston Churchill, Lord Mountbatten, and de Gaulle, they had lunch here, and we used to have, like, these really, really posh air raid shelters.

(second concierge) Wow, so I know the hotel didn't close during the war-- (first concierge) No, we didn't, we didn't.

(second concierge) It's closed twice in its history, right?

(first concierge) Yes, we closed for refurbishment and for COVID.

(second concierge) And COVID, hmm.

♪ (Sean) Will you leave that hair of yours alone?

And it's not meant to be combed in the hall.

♪ We'll start getting this table ready.

(Michael) The table was set up, but they wanted it ironed more, which is fine.

(narrator) Back in 1889, The Savoy was built to be a luxury hotel, and the jewel in its crown has always been the Royal Suite.

(Sean) We need to put something under this cloth.

(Michael) Can't you just iron over this?

(Sean) No, you gotta put that underneath for me.

Yeah, I just don't want to damage the table, that's all.

(narrator) Running the entire length of the fifth floor, it costs close to 16,000 pounds a night to stay here.

(Sean) I'm just worried about the table.

(narrator) And this part of the reopening push to attract VVIP guests, it's been completely redesigned in partnership with Gucci.

I think that's good.

(chair thunks) We've got our furniture, we've got our china, and we have wonderful artworks around the suite as well.

♪ The original Mr. Gucci actually worked at The Savoy as a luggage porter.

And he was inspired by the beautiful luggage that he did see, that he went back home to Italy and started creating better products.

(remote beeps) (narrator) The suite also comes with bespoke technology.

(Sean) It is like an English garden with butterflies jumping around.

(narrator) Different scenes can be projected on the table to change the ambience.

(Sean) Ah, it oozes luxury!

And that's what it's about.

♪ You checked all these, did you, for me?

(Michael) Yeah, I checked all of them, The Gucci Suite is incredible.

Hands down, it is the best suite in London.

(Sean) Now, and--oh!

Why did they turn the knives like that?

(Michael) There's a lot of competition, and of course, we're all looking at each other, and we're all trying to outdo each other all the time.

It's a dog-eat-dog world.

(Sean) It wouldn't be my particular setup, it's nicer that way.

(Michael) May the best hotel win.

(upbeat jazz music) (Thierry) Fantastic, look at that!

Beautiful pancake!

May I?

When I reopened the door for the first time after the last lockdown, I was like, "Oh my god, what a feeling!"

I felt like a five-years-old boy at Christmas who just got his first bicycle.

-Maple syrup, right?

-Yes!

(woman) Oh, that looks so good!

(Thierry) And, madam, it's just the beginning of the day.

(woman) Oh, imagine the rest.

(Thierry) I cannot imagine the rest!

(narrator) Since reopening, the new twist for The Savoy Grill is that it now serves breakfast.

Breakfast is, you know, very quick.

You need to be sharp.

Good morning!

How are you?

And also smiley as well.

Staying at The Savoy, oh la la!

You arrive in the morning just like this, and you cannot be like this in front of the guests.

You need to be, "Oh, good morning, how are you?"

Welcome to Savoy Grill!

(man) Thank you very much!

And, my god, I didn't have my breakfast yet, you know, I can see this lady's having amazing pancake, and he's having a beautiful English breakfast.

And look at the color of the eggs!

This is a proper egg!

But, you know, it is what it is.

We're doing it, it's great.

(woman) How long have you been here?

(Thierry) About one and a half hours?

(guests laughing) Uh, going on to my fourth years.

(woman) Oh, really?

I love it!

I retired four and a half years ago, and at the time, I said, "I don't want to wait 50 or 60," you know, and went to my place in South of France, and I got bored after six months!

(female guest) Really?

Really?

(Thierry) The buzz, you know, it's coming back... -Enjoy it!

-Thank you.

(Thierry) And I hope that will continue for long, long time.

(lively orchestral music) (Sean) We're running a little bit behind now.

So, you'll come in this door.

(narrator) The guests staying in the newly refurbed Royal Suite have arrived.

Okay, is that case empty now?

(narrator) They're staying for ten days and are getting married, with a reception due to take place in the hotel's Lancaster Ballroom.

(Sean) We've just unpacked 15 suitcases.

Our daily strive is to be perfect, it's all about making sure that you're happy.

Very simple.

As long as it's legal, we're gonna be doing it for you.

It's always important that we deliver good service for all our guests, but I'd be lying if I told you that the heart doesn't beat a little bit faster when you're looking after the Royal Suite or the Savoy Suite, you know?

(inhales deeply) Paying a lot of money for this service.

Don't cock it up, Michael, don't cock it up.

Like you did your A-Levels.

♪ (doorman) We'll take care of the bags, all of them, yeah, so three, four, five, six, seven, eight.

(first concierge) This morning was busy.

(second concierge) Mainly because of the wedding, rooms weren't ready for some of the wedding party... (narrator) As well as paying six figures for a stay in the Royal Suite... (first concierge) How many rooms were they expecting to be ready?

(second concierge) I think all.

(narrator) ...their wedding party have booked 60 rooms across the hotel, approximately 250,000 pounds' worth of business.

(second concierge) I think it's a very demanding wedding group.

(first concierge) So you should be, if you're coming to The Savoy, you know?

(second concierge) Yeah.

(Sean) They wanted a large group of rooms.

You can imagine the expectations of the guests arriving, and you just want things to go perfectly.

We are a business, it's a big piece of business that we need to look after well.

(jazz music) -A very good afternoon!

-Afternoon!

Welcome to The Savoy, sir.

♪ (Thierry) So sorry, we don't have any sweet sherry.

-You don't?

-No, but we're going to give you a lovely tawny port instead.

-Just a little bit.

-Oh my god!

I've been doing that amazing... passion, I should say, not job, for long, long time, and I've missed seeing my guests, I missed seeing my staff, you know, to see Tony parking the car!

(Tony laughing) Oh, they're good.

(Thierry) You know, to see Sean running like a chicken all over!

I've missed all that, and it's so good to be back.

(first concierge) It looks like we're just holding hands at the desk, doesn't it?

(laughter) (Tony) You know, we've got Mr. Austin coming today -You know Mr. Austin?

-Yeah.

(Tony) Used to come here quite often.

(Sean) Yeah.

(Tony) He's coming today, it's his wife birthday.

He's been a hundred times here, over a hundred times.

(Sean) It's all about repeat business.

(doorman) Can you get another room, eh, have a look.

(Sean) You want them to think that The Savoy is the only hotel in London, and it is the best.

When you have a repeat stay, you become part of The Savoy family.

♪ (man) Thank you, darling!

You're a sight for sore eyes, sir, how are you?

(Tony) Good afternoon, good afternoon, Mr. and Mrs. Austin!

How are you?

Let me take those bags for you.

(Mrs. Austin) Hello!

(Tony) How are you, madam?

Good seeing you!

(Mr. Austin) So 18 months it is!

(Tony) Well, look at this, welcome back, what a surprise.

Oh, lovely!

(narrator) Over 50 percent of business is thanks to returning guests, who come back to enjoy what the hotel has to offer time and time again.

(Sean) Nice to have you both back!

(Mr. Austin) Oh, you're joking, that's very kind, Sean!

(Sean) It's been a long time.

(Mr. Austin) We never--18 months since!

I think for ten years we've been coming to The Savoy, and we just had a holiday for 18 months, I think you were busy.

(laughter) (Mr. Austin) Catch all of you mates later.

(Tony) See you later, have a good stay!

Thank you, pleasure!

(Sean) Let me get you upstairs.

(Tony) Seeing guests coming back time after time to us is very important.

(Sean) Few little changes, there's no mini bar in the room, and there's just very healthy milk and water in the fridge for you.

(Mrs. Austin) Oh dammit!

(Tony) When we had the COVID, it was difficult time for everyone.

for especially for me, suddenly, you go home and then we don't see guests, you don't see the people you're dealing with every day.

(Mr. Austin) It's great to be back!

Happy Birthday!

I have the opportunity to come back here and welcome all the guests, it's been amazing, it's very nice.

(Sean) Thank you very much again.

(Mr. Austin) Such a warm welcome, go ahead, thank you (Tony) Savoy, to me, means everything, earnest.

(sighs) Yeah...

So... ♪ (Tony whistling) (water cascading) ♪ (Sean) The Royal Suite... three and a half hours unpacking yesterday, Michael.

(Michael) What?

(Sean) Three and a half hours we were unpacking this room.

♪ (narrator) The family staying in the Royal Suite, which was newly refurbed by Gucci, are booked in for ten days.

(Sean) There's a little baby in there, one year old.

Oh, is there?

(Sean) The baby's at the stage of his life he's beginning to eat solids.

That's a silk rug.

It's going to be messy.

When you have a baby, anything under two, you're thinking, "Oh my god, what do I need for this baby?"

(Michael) Okay.

(Sean) What we also have to be aware of at the moment is the body clock of the baby.

'Cause if the parents get stressed, you'll be stressed, and so you work with the children and work up.

So hence, we're looking at chefs now to be here during the night.

(Michael) For this team, nothing is too big or too small, including babies.

(first concierge) FYI, today is The Savoy's birthday.

-Anniversary 132.

-Ah, 132!

(first concierge) Yeah, Sean was telling us how he remembered cutting the ribbon, back in the day.

(laughter) (narrator) The Savoy is currently operating at around 55 percent capacity, but with millions of pounds of lost revenue to try and recoup... (Sean laughs) ...the hotel aims to keep all of its guests happy.

(concierge) Thank you so much for staying with us.

(narrator) So they'll come back.

(concierge) We hope to see you again soon.

(Franck) There are only a few hotel markets as competitive as London.

♪ So the expectations of service are really high and we need to fulfill those at a profit, so, it is quite challenging, but I am convinced that we will bounce back (Michael) I need to go and get stuff for Royal Suite now.

I've got 15 minutes to meet Sean, bugger, bugger, bugger!

(narrator) Michael was handpicked and trained by Sean, and he's now one of the hotel's most senior butlers.

(Sean) It means a great deal for me to see him progressing the way he did.

It means that the training I put him through worked.

(Michael) Sean is a bit like a Jedi master and I'm his Padawan.

I mean, he's more of a mash-up of the emperor, Yoda, and Obi-Wan.

(narrator) The challenge for Sean and Michael is to get in and service the Royal Suite without interrupting the baby.

(Sean) Michael, are they eating in the dining room?

(Michael) Yes, the baby and the mum.

♪ (Sean) We've missed our slot to get everything done before the baby had its lunch.

This is an international baby, so that one is still on their time zone.

What I have to get used to is is actually the new fandangle things that go with things.

Fandangles.

(Sean) Between baby monitors and getting the right Wi-Fi and all that business I didn't have.

(Michael) You just had a spinning top.

(Sean) Ha-ha!

Sean and I, our relationship has developed, I think he has a bit more trust in me, he's a bit more relaxed.

Yeah, well actually, Michael you know, may I just tell you, you fall in the category of one of my children, spoiled brats that we brought up with that here.

(Michael) Feels less angry father and timid son and it feels more friends and work colleagues.

Millennium.

You're a millennium.

♪ (Thierry) We're full!

Table for four?

The lady was like, "Rawr!"

What can I say?

My lady, I would love to serve you!

(narrator) The Savoy Grill is the only restaurant currently open within the hotel.

(woman) Cheers!

(narrator) Although guests can take afternoon tea... (receptionist) And what would you like to be delivered?

(narrator) ...or order to their rooms.

Bottle service!

(narrator) But as five-star hotels often offer two fine dining options, and with fierce competition from their rivals, a new project is underway.

(saw whirring) (Andrew) Wednesday, we're doing a soft opening in the evening, Gordon's there for that, and then we start attacking again for the following Monday, which will be opening day.

(narrator) Head chef Andrew Sawyer is in charge of running a new multi-million-pound restaurant due to open within the hotel.

(Andrew) You've gotta remember, we ain't gonna be fully staffed.

-Yeah -No.

(Andrew) So we will be doing seven days a week.

Through lockdown, we lost our jobs in the last place and everything, they shut the restaurant.

I was basically working on building sites.

It was freezing cold, I was up to my knees in snow and slush, thinking, "What am I doing here?"

We can get in a little bit later, get out a little bit early.

About two weeks later, I got a phone call, saying, "Would you like to come in for an interview?"

And then the next few months, cooking dinner for Gordon Ramsay.

(narrator) Overlooking the Thames, this space was originally called The River Restaurant, and this will be Gordon's first-ever seafood venture.

(Andrew) The fact that Gordon wanted to open up his first fish and shellfish restaurant was the most enticing thing.

Biggest treat on top of that was we're actually using Escoffier's old restaurant (narrator) Auguste Escoffier was a world-famous chef, and his creations at The Savoy in the 1890s put the hotel well and truly on the map.

(Andrew) We're in it to win it, aren't we, so... -Oh yeah.

-We don't need to come second.

♪ So I need to get it over my shoulder, like that.

But you can see it's a big old dress, eh?

Very pretty.

(narrator) The wedding dress that Sean's carrying belongs to a guest in the Royal Suite, and it's worth thousands of pounds.

(Sean) My role at the moment, I cover five departments, but interestingly enough, I still have to do certain tasks myself.

Well, it's a bit of a weight, this dress.

In my little head, I have to make sure that I have taken ownership for that item.

Oh my god!

Her wedding dress that's cost an arm and a leg.

Very heavy!

It's like a jewel that you have to make sure that gets to A to B safely.

I have a pain in my arm!

(Sean sighs) (Michael) Our Royal Suite has got a wedding going on, which is a big deal.

They're all big deals, aren't they?

And then, I'm getting married as well.

I'm getting married.

So, yeah, weddings on the agenda.

Love is in the air, as they say.

Sean speaking.

(lively orchestral music) Ah, they've just arrived.

♪ Okay, I'm going, thank you.

(narrator) To stay ahead of the competition...

I'll come back to you!

(narrator) ...Sean likes to personally welcome all those who are staying in the butler suites.

(Sean) I'm coming, I'm coming!

What we mustn't do is rest on our laurels and think it's good enough just to have people coming through the doors.

I'm on my way!

We have to maintain the standards that we should be maintaining.

(Sebastian) Let me show you to check-in.

Come this way, welcome!

♪ (Sean) That's my goal.

That's my passion.

Because we want this building to go on for another 132 years.

Mr. and Mrs. Yeats?

My name is Sean.

How very nice to have you both here, and congratulations on your milestone of an anniversary.

(Mr. and Mrs. Yeats laugh) May I just say, if you do want anything, please let me know.

We will do anything for you, as long as its legal.

(laughter) (Mrs. Yeats) This is the first time we've stayed here.

(Sean) I hope it won't be your last, Madam.

I'll come chasing you if you go anywhere else.

(laughter) We have to make our place known, that The Savoy still is number one in London.

(Mr. Yeats) That's why you come to London, isn't it?

Places like this (Mrs. Yeats) Yeah, yeah, yeah, yeah!

Totally!

(Andrew) This is your baby.

(Dennis) Ah, I've left my hard hat at home.

(Andrew) But look, this is the best bit then.

These are fridges.

(Dennis) Are they?

(Andrew) Yes, so you can have your salmon hanging, our lox.

(narrator) When it opens, The River Restaurant by Gordon Ramsay will specialize in seafood.

(Andrew) Playground for Den, isn't it?

(narrator) And senior sous chef Dennis will run the guest-facing oyster bar.

(Dennis) I've worked at restaurants before where we have that interaction.

The last restaurant I worked at, the chefs were solely responsible for serving guests and explaining food and explaining courses, so, and it's part of the job I actually really enjoy.

The stakes are higher, and we're gonna get a different type of clientele, but I think I can win them over.

(Andrew) Look at that face!

(laughter) Dennis is an absolute character, he's full of it.

Apart from that, he's one of the ultimate fish chefs.

What have I--what have I known you for, nearly ten years?

(Dennis) Ten years, yeah.

(Andrew) But we've also got the guys that have only just started with us.

That's the worrying part, getting them to how we work.

-It's doable.

-Absolutely doable.

(Andrew) But the fact that Gordon will walk into that kitchen will make people nervous.

Yeah.

(Andrew) But all I can do is give it my upmost best, and I will give it every inch of my being to make sure this is a success.

Get the thumbs-up from Gordon, you know we're winning, so... (Dennis) Yeah, exactly, that's why you took me on.

(Andrew) If not, if not, we'll be looking for new jobs, so... (laughter) I've got a little girl and a wife at home, and a son.

Yeah, I'm probably not going to see him, that's... That's my biggest fear, it's, uh, my little girl forgetting my face, but other than that, I think we'll be all right.

(laughs) ♪ (woman) Hello, good evening!

(Christopher) Fabulous, oh, thank you so much!

This is the man that, you know, that looks after everybody.

(Thierry) You need a glass of champagne or some wine?

(Christopher) Champagne would be lovely!

(narrator) Dancing queen Shirley Ballas and national treasure Christopher Biggins, along with his partner, Neil, have a dinner date.

(Thierry) You know Savoy by heart, if I may say.

(Christopher) I do!

I mean, do you remember a manager called Claudio de Fado?

(Thierry) Yes.

(Christopher) He invited us to come here and have lunch in a suite overlooking the Strand.

(Neil) Right!

(Christopher) So we went and had this lovely lunch, and then we went out onto the sort of window, the balcony, and there was Diana and Charles's wedding.

(Thierry) Oh la la.

(Christopher) And they drove-- (Shirley) Ooh la la!

(Christopher) They drove past, it was very exciting, it was a wonderful day.

(Thierry) Wow!

Famous people, I could write a book, I believe, but I won't, otherwise, I might be in trouble.

(Christopher) So the Ritz, I think that-- Oh, let's start again, The Savoy has always been so special.

(laughter) See too many celebrities here.

They've bumped into Hasselhoff a couple of times, I'm not sure if he's still here, it's quite a secretive thing.

(chef) Do they use fake names?

Just like, Looney Tunes names?

(Thierry) I will never say who's coming or not, you know.

For me, I mean, we don't see, we don't hear.

All I'm here for is for my guests to have an amazing time.

The famous Beef Wellington.

(Shirley) Thank you!

Wow!

(Christopher) Would you like to do something else within the entertainment business?

Well, I'd love to do "I'm a Celebrity...Get Me Out of Here!"

-You would?

-Of course!

(Christopher) Oh my god, you're bound to be out!

No, because "Strictly" is on at the same time.

I had to eat kangaroo's penis and a kangaroo's bollocks.

Testicles, penis, whatever.

It's just meat!

I've wanted to boil a few penises in my life, let me tell you.

(laughing) Thank you!

Bye!

♪ Hello, butler service.

(narrator) Michael has been entrusted by Sean to look after the Royal Suite on his own.

(Sean) I have every confidence in Michael to look after the Royal Suite.

We had a good learning curve today.

I have no fears about the guests not being looked after properly.

So, I'm just gonna, we're gonna-- well, obviously, we're not gonna display it like that.

If Sean said what would I still have to work on, he would say, "How much time have you got, Michael?"

So if we do that, that, that...

I've learned a lot, but there's still a lot more to learn, there's still a lot more to learn.

(balloon pops) Oh!

Now I'm pissed off.

(narrator) Michael finishes today and is then off to get married, but he'll be back for another special event.

(Michael) Just before we went into lockdown, Sean wanted me to apply for this umbrella training.

They do training in different hotels across the U.K.

I have been nominated for an award.

I get married and then there's an award ceremony here at The Savoy in the Lancaster Ballroom where all these other hotels will be represented, so, big week in the Peluso household.

It would mean a lot to me.

It would mean a lot to me to win, I'm not gonna lie.

(Andrew) You got the chili, guys, yeah?

All right, what's the plan next, Dennis?

Lobster firing straight in behind with the cod.

(narrator) The hotel's new River Restaurant is just days away from its launch, and Andrew and Dennis are trying to finalize its menu.

(Andrew) We're gonna pick up the pace, we don't, like, lose the focus.

(narrator) Tomorrow, Gordon Ramsay is coming to give his verdict.

(Andrew) He's our biggest critic.

If it's not right, Gordon will be the first one to tell us, obviously.

It's his name, again, over the door, so a little bit nervous.

(Dennis) When Gordon comes, it's a big deal.

We're cooking for the man himself.

It's beyond important, it's imperative tomorrow goes right, really right.

It's Gordon Ramsay, come on, mate, everyone's nervous!

(laughs) ♪ (dynamic orchestral music) ♪ -Morning, Mr. Ramsay.

-Good to see you.

(Tony) Nice to see you, welcome back, good, good.

-Thank you, sir.

-Thank you.

(Gordon Ramsay) Drive carefully, keep the change.

Nice to see them smiling.

(Tony) Ha!

Must have a good tip, mate!

(Tony laughs) Good morning!

(narrator) With The River Restaurant due to open tomorrow night, Gordon's here to see his multi-million-pound investment.

♪ (Gordon) Oh my god.

This is beautiful.

Bloody hell!

(Russell) Thank you!

-Seriously.

-I'm really pleased with it.

(Russell) Oh, thank you, great to see you!

(Gordon Ramsay) Um, my goodness me!

Oh, this wallpaper is beautiful!

(Russell) Yes.

(Gordon Ramsay) What is that, silk?

(Russell) This is actually, yeah, a lined silk, and then it's painted on top of it, it's really textural.

How much was that a roll?

(Russell) It was a very favorable price for you, but it's actually-- yeah, it's about a thousand pounds a meter, normally.

A thousand pounds a ... meter!

(Russell) Yes, it's something really special!

(Gordon Ramsay) It's beautiful.

Bar looks elegant, I mean really elegant.

Tremendous job.

Success at The Savoy is not to be underestimated.

250 rooms upstairs that are spending a fortune to stay here.

They want the very best.

And keeping them within, keeping them at The Savoy, um, is the secret to entertaining guests.

♪ (Raouf) Hello, are you looking fabulous in Versace?

You're looking fabulous in Versace!

(Karim) It's my birthday tomorrow, actually, so, we said, "Let's go to Savoy!"

(spritzing) (Raouf) You just Google the most luxury hotel in London, and The Savoy just pops up, and you're like, "Okay then, let's stay there, darling!"

(laughing) (narrator) Here for a 9,000-pound, six-night stay in one of The Savoy's butler suites, are friends Raouf and Karim, along with designer-clad Chihuahua Milan.

(Raouf) She's dressed better than I am!

(Karim) She dresses better than anyone does!

So far, no complaints, we walked in at the lobby, we were like, "We need two glasses of champagne waiting for us in the room," and we walked in, they were there, I was like, "Yes, perfect choice."

(Raouf) And I requested a little grass thing for Milan, because she enjoys peeing on grass, and they made it happen!

♪ (Gordon Ramsay) Hi, both of you guys.

Big day, you good?

You ready?

(Dennis) Absolutely, chef.

(Gordon Ramsay) Hi, guys.

Andrew, you good, you good?

-All set, yeah?

-Yeah.

(Gordon Ramsay) Tasting, we good?

(Andrew) Well, give us five, ten minutes?

(Gordon Ramsay) Okay, as good as you can, yeah?

(narrator) Sixty VVIP guests are expected tomorrow for The River Restaurant's opening, so along with executive chef Jocky, Gordon wants to scrutinize Andrew and Dennis's menu.

(Gordon Ramsay) So these are... (Dennis) Lovely oysters, so, from around the U.K., so these are from Porlock, these are Cumbrae, and then finishing with a Louët-Feisser.

(Gordon Ramsay) Three beautiful varieties of oyster.

Don't dress them all the same way.

Otherwise, they might as well be the same oyster.

(Dennis) Yes, chef.

(Gordon Ramsay) And what's so special about the Porlock?

(Dennis) Porlock, they're from Minehead, so you get all the plankton that comes in off the tide from the Atlantic, so, super clean.

(Gordon Ramsay) They're delicious, really good, so fresh.

Okay, Big D, let's go.

(Dennis) Our lovely prawn cocktail, dressed prawns, lovely cocktail sauce.

(Gordon Ramsay) So, it looks like a frisée salad cocktail.

If you have prawn, what's the first thing you should identify?

(Dennis) Prawns.

(Gordon Ramsay) Way too much frisée in there.

You take half that off, please?

Yeah, just too much.

Way too much.

What do you see now?

-The prawns.

-The prawns.

You've still got the tails on.

Be smart, keep the heads on, take the ... tails off.

The idea is to enjoy the prawn cocktail, not navigate your way around the shell, That's your ... job.

(Dennis) Yeah, I do the work, you enjoy.

(Gordon Ramsay) That's it, thank you, Dennis.

I'm nervous about the critics, as always.

Yeah, 21 years, this year we celebrate three stars at Royal Hospital Road 20 years at The Savoy Grill, but I still take each and every opening as the first, so... they'll have their say.

The bigger you are in this industry, the bigger the target you become.

Trust me.

The knives are out.

(man) And it's exciting hours before the start of an event, right?

(woman) Exactly, exactly.

So 240 people here tonight.

Franck, we're on the Savoy table, Dorchester will be on table 20.

We have The Ritz here.

(narrator) Tonight, the hotel is hosting the Purple Umbrella Awards, which recognize the future of the hospitality sector.

And amongst the nominees... (woman) Michael will be on table nine.

(narrator) ...is The Savoy's very own Michael.

-It's a huge deal.

-I think so.

For me, personally, I think it's great that he was nominated.

-He's my baby -Of course.

And I'm going to be pushing my baby to the top here.

It'll be nice, actually, to see our colleagues from other hotels.

Yeah, absolutely, it's nice for us to host all of these people.

(Sean) Yeah, yeah.

(Franck) Just a couple of things.

I see a couple of bulbs there on the chandelier there, so just make sure that engineering comes to double-check the room more.

(woman) Will do.

(narrator) Tonight, the hotel will also be on show to many of its closest rivals.

(Franck) Now, there's a bit of a smell from the kitchen.

Is that going to change when we close the doors?

(woman) Yes, at the moment, it's just the prep.

Yeah, wonderful, I hope they win!

(man) Thumbs pressed!

(laughter) (man) They're all winners, in my eyes.

(Sean) There is only one winner.

Please get away from this millennium crap... (man) I was sitting on the fence, I was being pol-- (Sean) There always has to be a winner and a loser.

-Get real here!

-Fair enough.

(Gordon Ramsay) What's this, Andrew, please?

(Andrew) Baked lobster.

(Gordon Ramsay) Where are the lobsters from?

(Andrew) Um, Cape Cornwall?

(Gordon Ramsay) Nice.

(Andrew) We halve them, take the claws off, steam the claws, and then we bake the tails, and then we add the claws back in, baste it... (Gordon Ramsay) That's the only bit I'd leave off.

I don't think there's a chef anywhere in the world that enjoys the top of a claw.

'Cause it's got that-- what flavor's that?

(Andrew) Next to nothing.

(Gordon Ramsay) Nothing.

This is delicious, but keep that out of there.

And how much is that?

(Andrew) Today, that'll be 40 pounds.

(Gordon Ramsay) 40 pounds.

Just get me two glasses of wine.

Hmm, sit down.

Look at the ... on there!

It looks brilliant but it's just not practical.

'Cause, I don't know about you, but I-- Where--how do you tuck in here?

Okay, and there's a bigger plate!

Bring me the two big plates.

(man) There you go.

I'll take this.

(Gordon Ramsay) Just a little bit top-heavy here, guys, You need to get on this, 'cause that is ...

This is a ...

Cluster ... You've got a table plan that's not executed, and we've got great flavors that need refining.

Tomorrow night's the soft opening And I'm ... ... myself, I wanna cancel tomorrow night, I don't think we're ready.

I feel like we're ...

Kitchen Nightmares come to The ... Savoy.

(big band music) ♪ (Sebastian) Welcome back!

(Michael) Yeah, thank you very much, sir, you too!

-Good luck to you!

-Thank you!

(narrator) Newly married Michael is back, but he's not clocking on.

He's here as a nominee.

(concierge) Yes, yeah, good luck to you!

(Michael) The Umbrella Awards includes a number of hotels across the U.K.

So, we're up against some very good candidates.

I've got as good a chance as anyone else, right?

I'd say one-in-six chance?

Oh, here he is!

You okay?

Busy day?

(Sean) Very smart-looking.

(Michael) I had to make out a few, it's a real bowtie, I promise.

(Sean) Yeah?

Very good.

For Michael to be nominated for the Umbrella Awards, it acknowledges his hard work, his commitment, and me pushing him.

Is mine straight?

I pushed Michael extremely hard, but I wanted him to achieve, and he wanted to achieve.

-Tap to start.

-Yeah.

(Michael) I think after a career that I've had through Sean, and the training, and the time and the friendship that I've had with Sean, it feels like I can give a little bit back to him, and show that his time and his belief that he invested in me has paid off.

(Franck) Well, well, well!

We've got the best team, not only the best-looking team, but the best team, and I hope you will be recognized for that.

Otherwise, you know, I'm gonna be upset.

(narrator) For Franck, this is the first hospitality event he's hosted as the new managing director of The Savoy.

(Franck) Welcome to The Savoy.

I'm totally thrilled to be able to welcome you in person.

The Savoy opened its door in 1889, 132 years ago.

Even during the Second World War, as London was being bombed, this place was open.

It took a virus to almost take us down, but it did not.

(applause) (stately orchestral music) Many companies, many organization had to fold, had to close their doors, have not yet been able to reopen for a number of reasons.

So, therefore, the ability to have such an event at The Savoy tonight is, you know, is meaningful.

(applause) (lively swing music) ♪ (Thierry) You look absolutely amazing!

(Raouf) Thank you!

(Thierry) You celebrating something tonight?

(Karim) Yeah, it's my birthday.

(Thierry) Oh la la, excellent.

Happy Birthday!

-Thank you very much.

-Excellent, and welcome to Savoy Grill!

Shall we get you a glass of pink champagne?

Where would you like to start?

-With oysters?

-Oysters.

-Big aphrodisiac.

-Oh my god.

(Thierry) A case of oysters each.

The gentleman said aphrodisiac.

Why don't you have some caviar as well?

It's my birthday.

I'm trying it.

(Thierry) Yes.

The great joy for me is... when it's your first time to come to Savoy Grill.

Thirty grams of caviar!

To feel like the king or the queen, to be pampered.

-Bon appétit.

-Thank you!

(Thierry) I love your suit!

Oh la la!

Thank you so much!

(Thierry) And I can see, you know, the switch onto a slightly younger generation.

(Raouf) Oh my god, I'm going to eat so much caviar!

(Thierry) I mean, I think this is just incredible!

We need to continue like that, it brings vibes!

It's just like, wow!

-Oyster cheers!

-Cheers!

(indistinct conversation) (applause) ♪ (narrator) All except one of the awards have been given out, but Michael is still waiting.

(male announcer) Our following award is the Purple Umbrella award, and it's given to individuals who have gone above and beyond, someone who has made a huge impact on themselves as well as the business they work for.

(female announcer) And the winner is, drum roll... (pounding on tables) Michael Peluso!

(cheering) ♪ (Sean) My boy!

Well done!

Well done!

Oh, that's beautiful!

It means so much, you know, I married my best friend on Monday, you know?

And now I've won-- now I'm holding this award a few days later.

It's the best--well, it's the best week of my life!

♪ Michael now is flying with his two wings.

He's like my child, I've sent him out into the world.

He doesn't need me anymore.

Brokenhearted.

♪ (lively orchestral music) ♪ (Jocky) No, no, no!

(Andrew) I said I was told loads of herbs, chef.

(Jocky) Too much.

(narrator) Now, less than 24 hours from opening night, Andrew, Dennis, and Jocky are working late to implement Gordon's changes.

(Andrew) Very busy night ahead.

We've had to tweak a load of things, rethink the menu for tomorrow.

(Jocky) How many prawns is that?

(Dennis) Three prawns, one on top with the head in, only the head.

I'm finishing (unintelligible).

(Andrew) This is all trial run for us, and we're gonna make mistakes, but they're not mistakes, they're lessons, aren't they?

So, whatever we do today, we're gonna make sure we learn the next day, make it better and better.

If that means I don't go home, I'm gonna stay here all night to make sure it happens, that's what's gonna happen.

♪ (lively orchestral music) ♪ (Sean) So, let them off.

Voilà!

(narrator) Sean and new team member Chris are readying a suite for a guest's celebration.

(Sean) That looks good, huh?

Yeah.

(narrator) Fashionista Raouf is throwing a birthday party for his friend, Karim.

(unintelligible) sound, squeaking as I walk.

(Chris) Just need to stretch it a bit.

(Raouf) They're very uncomfortable.

-So, now.

-Thank you.

(narrator) And Sean needs his sign-off on the room.

(Raouf) I am high-maintenance.

(Karim) I'm not, he is.

(Raouf) I expect a lot.

I expect everything that I request to be granted, because that is the price you pay for staying at The Savoy.

Oh, thank you, this looks lovely!

Love it, love it, love it.

(narrator) On top of 9,000 pounds for a six-night stay... (Raouf) So nice.

(narrator) ...the private party is costing around a thousand pounds.

(Raouf) I literally am walking very awkwardly, I will get used to this attire in a minute.

Oh, that's such a nice view!

Thank you so much, thank you so much.

(Sean) And may I ask, what did you think of his outfit?

(Chris) Really nice, it was really nice.

So like, all the confidence that you make in it make it fabulous.

But he did squeak a little.

♪ (Gordon Ramsay) First night, first big night.

How we feeling?

-Good.

-Amazing.

(narrator) There are now just hours to go before the launch of The River Restaurant by Gordon Ramsay.

(Gordon Ramsay) Remember: They're only feeding off your energy.

If you're down, the customers are down.

Good luck.

Thank you.

Let's go.

(Andrew) Start getting ready on 15 again please, mate?

-Right now?

-Yeah.

(narrator) The three-course meal on offer tonight costs 125 pounds a head, and VIPs and industry bigwigs are amongst the guest list.

(Andrew) If it doesn't deliver, then obviously, we get bad reviews.

Then we're always on the back foot, otherwise.

(serene classical music) (narrator) As well as a multi-million pound refurbishment, Gordon has spent 50,000 pounds on new crockery, cutlery, and glasses for the launch.

-Are you all set?

Yeah?

-Yes, chef.

(narrator) The guests are due anytime now.

(Andrew) Gordon's in his whites in the restaurant, so he could be in here any minute, yeah?

(man) Oui, know what I mean?

(lively orchestral music) ♪ (clattering crash) (Andrew) All right, are we all done there?

(anxious chatter) (Gordon Ramsay) What the ... Andrew, what happened?

What was it, a rack?

(Andrew) Uh, yeah, just their glasses.

(glass shards clattering) (Gordon Ramsay) Oh my god.

Welcome.

We're two grand down in ... glasses.

♪ (Sean) I think I've forgotten how to push a table down this slope.

(narrator) In the kitchen, there's another tricky balancing act.

(Sean) Oh, slowly does it.

(narrator) Sean's working late, hosting a birthday party.

(Raouf) Milan.

Ooh, baby!

I love you, I love you!

(narrator) As well as Milan the Chihuahua, Raouf and Karim's close friends are invited.

(Sean) Some hotels are very intimidating.

We want people to relax.

(man) Thank you, sir.

And to feel that they're at home when they come here.

(woman) Oh, Milan!

(Sean) I love what I'm doing.

I love the hotel I'm in, The Savoy.

She's a great old dame.

(woman squeals) (woman) Oh my god, you look so good!

(Sean) I love seeing people happy.

(Raouf) How are you?

(Sean) Those moments when you watch and see somebody enjoying the ambience, enjoying that moment.

May I put some ice in that for you?

(woman) Yes.

It does your soul very good.

Who wants a shot?

(guests laughing) Oh, can someone open it?

I can't do this.

(dramatic orchestral music) (Gordon Ramsay) Smile, tray down, get out of there.

(whistles) Hop it.

(narrator) The River Restaurant is open for business, and amongst the VIPs is Gordon's wife, Tana.

(Gordon Ramsay) I want you to go around now and spend the next five minutes telling your ... staff to relax, now.

(narrator) The Savoy's managing director, Franck, and his wife are also here, along with the CEO of the company that owns the hotel.

(Gordon Ramsay) Owning restaurants over the last two decades definitely doesn't get easier, it's back to the coalface.

I am super critical.

I've gotta wear two jackets.

I've gotta wear my chef's jacket, then I've gotta also-- I'm a customer.

What would you like, the (unintelligible)?

(Tana) Actually, I will have the lobster, thank you!

(Andrew) All right, guys, this is the boss's table, guys, yeah?

Two salmon, three prawns, then follow four lobster.

(staff shouting) ♪ (narrator) This new restaurant is crucial for The Savoy to stay at the top of its game, but it's Gordon who has the most to lose.

(Gordon Ramsay) I should be enjoying it, but it's hard to sit and enjoy it when I'm more comfortable behind the scenes in the kitchen.

I'm too nervous about-- sat in front of the customers and, you know, "Shouldn't you be in the kitchen?"

All right, main's away, three lobster, one cod.

(staffers shouting) (Andrew) Main two are cod, lobster straight after guys, yeah?

(staffers shouting) (man) Let's go... Let's go.

♪ (Franck) How is it?

(man) It's amazing, man.

Try it!

Try mine!

-I will, I will.

-Just delightful!

(Franck) The restaurant is absolutely gorgeous, but the best is in the plate.

Andrew, he produced a superb meal, and I think it's gonna be a great success!

(man) Your flavors are unbelievable.

It's to a level I've never seen before.

(Andrew) Thank you so much, guys, thank you so much, thank you!

-Good night, sir.

-Thank you, cheers.

Can't get better compliments than that, from someone who's such a foodie.

(jazz music) (Gordon Ramsay) You good, yes?

-Absolutely, this is amazing.

-Good.

♪ Andrew, they're loving the food.

(Andrew) Oh, thank you, thank you, Gordon.

(Gordon Ramsay) Absolutely delicious, yeah?

-Yes, chef!

-Absolutely delicious!

(Andrew) Gordon was very happy, that's the best bit, isn't it, really?

If he wasn't, I don't know, but I wouldn't be smiling, so yeah!

We didn't come in here to do half the job, we're here to do the lot, so, it's gonna be good.

(Gordon Ramsay) Is that for the knickerbocker glories?

-Yes.

-Yes, excellent.

My favorite dessert.

This may be one of the most exclusive addresses.

But it's also one of the most expensive ... rents, and so, yes, I want it ... right.

Thank you for coming.

Thank you for coming!

We opened, it was a success, and now the real work starts.

(inspirational music) (whistle) (Michael) It's starting to feel like a hotel again.

It's starting to feel like we're going back to where we were before.

You know, it's an exciting time.

(Franck) The comfort and the optimism we have after this very turbulent time is the fact that people are still very attached to The Savoy.

(Sean) The Savoy will always evolve, and we're always evolving.

Now we need to look to the future.

♪ Boom!

We are back!

(whoosh of traffic) (Sean) We will be getting a Forbes inspection.

(narrator) Next time... Let's go.

(narrator) A visit from a mystery guest... (maid) ... (Sean) Don't forget, watching you.

(narrator) ...threatens the hotel's five-star status.

-Thank you very much.

-Enjoy.

(glass clattering) You cannot afford to lose a star.

You cannot whatsoever, it's not even in our mind.

(lively orchestral music) ♪ (bright music)