4. The Olde Stone Mill - now
4. The Olde Stone Mill - now (Image 4 of 12)
A year on, Dean admits he was happy to swallow what Gordon dished up.
Business has doubled - and then some. The week before Gordon's return, the New York Times gave the Olde Stone Mill a rave review.
"People are paid, the staff are paid, my mortgage is paid and that's a good thing," says a cheery Dean.
Behind the scenes, chef Mike is still here - and so is the funnel for Dean's trademark salad. Not even Gordon's wrath can separate Dean from conical veg.
Dean says: "It wasn't the change he made to the Olde Stone Mill, it was the change he made to me. Gordon gave me a swift kick in the 'you know where'."
Gordon says: "You were this close to f**king it all. It was heart breaking for me."
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Learn to cook like a Michelin starred chef with Gordon's training videos.jpg)
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