- 4 months ago
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00:01This is not a holiday camp.
00:04This is a business proposition from heaven.
00:08Lord Sugar is searching for a brand new business partner.
00:12Forget about Brexit.
00:14In this process, I'm the one who decides who's going to remain
00:18and who's going to leave.
00:20Competing for his cash.
00:23Millionaire moguls in the making.
00:26This is a bloody shambles.
00:28It was boring, boring, boring.
00:30There was no bloody strategy.
00:32We need to go now.
00:33Run.
00:34Oh my God.
00:35It's a prize worth fighting for.
00:38Can you actually physically do it?
00:40No.
00:41Your behaviour is ridiculous.
00:4318 candidates.
00:44Are you putting any input or are you just trying to stray away
00:47from actually making a decision yourself?
00:4912 tough tasks.
00:51To infinity and beyond.
00:53One life-changing investment.
00:56You're fired.
00:57You're fired.
00:58You didn't follow the money.
00:59You're fired.
01:08Previously.
01:10I need you to take over a doggy daycare centre.
01:14Pull profit from pooch pampering.
01:17She's loving it.
01:18And doggy do's.
01:20Here.
01:21Massive poos.
01:22Massive poos.
01:23Loads of them.
01:24Start on the course, please, Mikayla.
01:26While project manager Charles let others lead.
01:29Give him the fizz bath on his feet.
01:31I'll keep my hands clean.
01:33Team vitality.
01:34Why do we commit to dog poo?
01:35We said the big ones.
01:36They're all big.
01:37Felt rough.
01:38Oh, God.
01:39It just went into the grass.
01:41And struggled with the task in hand.
01:43No, no, no, no.
01:44Don't go.
01:45Just don't go.
01:46All about the monies.
01:48Team Graphene, led by James.
01:50Doggy dancing.
01:51That's £45.
01:52Oh, again.
01:53Made a dog's dinner of pricing.
01:55I spoke to one of the other customers and she was only paying £25.
01:58Apologies, there was a miscommunication.
02:00Oh, that's the one.
02:01Yeah.
02:02And snapping mutts.
02:03Can you see the issue?
02:05They're blurry.
02:06In the boardroom.
02:08£1,277.
02:10Graphene were top dogs.
02:12I'll see you on the next task.
02:14And three candidates.
02:16I just want the opportunity to be able to show you that I can.
02:18I think you've had the opportunity.
02:19Were let off the leash.
02:20So, Andrew, Anissa, Charles, you're fired.
02:24Now, eight remain to fight for the chance to become Lord Sugar's business partner.
02:315am.
02:32Hello?
02:33Good morning.
02:34Lord Sugar would like to meet you at 8 Southwark Street.
02:36The cars will be outside in 20 minutes.
02:38Hello?
02:39Cars will be here in 20 minutes.
02:40Did he say what we're doing?
02:41No idea.
02:42Guys, number eight, Southwark Street.
02:43I can't believe that three of them have gone now.
02:44Everybody is a viable contender.
02:45Everyone.
02:46Last avoided player for the chance.
02:47Sarah, if you're not on my team, you've got a fight on your hands for this task.
02:49The car will be outside in 20 minutes.
02:50Hello?
02:51The car will be here in 20 minutes.
02:52Did he say what we're doing?
02:53No idea.
02:54Guys, number eight, Southwark Street.
02:55I can't believe that three of them have gone now.
02:56Everybody is a viable contender.
02:57Everyone.
02:58Last avoided player for the chance to have been.
02:59Sarah, if you're not on my team, you've got a fight on your hands for this task.
03:00Harrison, how do you feel being the only person left in this competition who hasn't been
03:27a project manager?
03:28I mean, the pressure's on for you now, like to be P.M.
03:31Of course, yeah.
03:32If it falls to me, definitely put myself forward for project manager.
03:35I'm actually looking forward to it.
03:37The buyers have had no chance from there.
03:40No, they haven't.
03:41They just haven't shown at all.
03:42And I think the two that are left now are strong.
03:44Yeah.
03:45So, if they can work with us, take our lead, they'll be all right.
03:47Yeah, they're just doing the toes like a good little man.
03:50Yeah.
03:51If they know who wears the trousers, they'll be fine.
03:54And look.
03:55And look.
03:56Yeah.
03:57Yeah.
03:58Yeah.
03:59Yeah.
04:00Yeah.
04:01Yeah.
04:02Yeah.
04:03Yeah.
04:04Yeah.
04:05Yeah.
04:06Yeah.
04:07Yeah.
04:08Yeah.
04:09Yeah.
04:10Yeah.
04:11Yeah.
04:12Yeah.
04:13Yeah.
04:14Yeah.
04:15Yeah.
04:16Good morning.
04:17Good morning, World Cooker.
04:18But welcome to the famous Borough Market.
04:21Lots of people want to cook fresh ingredients each day.
04:26So the latest innovation in the food industry is recipe kits.
04:31Now a recipe kit contains all of the raw ingredients you need to cook a delicious meal.
04:38So for this task, you have to invent your own recipe kit.
04:43You'll need to brand and design the packaging and you'll also need to create an exciting dish.
04:49Now tomorrow, in order to pitch your recipe kits, you're going to do a live cooking demonstration.
04:56And the winning team will be decided by a panel of experts.
05:00Now to even the teams up, Harrison and Joanna, go over there and join Vitality.
05:07And Sarah, you go and join Graphene.
05:12Now Harrison, your business idea is to do with food.
05:18So you're going to be the project manager.
05:21Sarah, whilst your business idea is not totally to do with food, it is in that kind of area.
05:27You're going to be the project manager of Graphene.
05:30So everything clear?
05:31Yes, Lord Sugar.
05:32Well good luck, good cooking and I'll see you back in the boardroom in a few days' time.
05:37A booming sector, recipe kits contain ingredients and instructions for novice cooks to create one specific dish.
05:47First job, cook up a concept for their kits.
05:51My business idea is to go into the healthy food and healthy eating market.
05:54Chomping at the bit, first time head honcho, Harrison.
05:59You're not just eating healthy food to benefit from your body, but also your mind will genuinely benefit from it.
06:05So I want to go down that road and kind of, yeah, I want healthy food as our topic to go forward.
06:11If that's what you do, that's your sector then, it's super fit to anything else.
06:14Excellent, that's what we're doing then.
06:16Yeah.
06:17Mulling over meals on the other team.
06:19I'm thinking along the lines of gourmet.
06:22Confectionary company owner, Sarah.
06:24The idea that we can bring something that's gourmet to a table in 30 minutes that's really easy is key.
06:30I think that's going to be one of the main selling points. Gourmet, it has to be.
06:34Next on the menu.
06:35I'd like to put myself on the branding team.
06:38Division of labour.
06:39I've built my own brand, I've worked on that.
06:41I think I'm much stronger there than on the recipe side.
06:43I grew up in a kitchen with my mother who's a chef and a trained catering lecturer.
06:47I'm skilled at preparing presentations with a product in front of me, using my hands.
06:53I'm also skilled at presenting and making something.
06:56Fantastic.
06:57Elizabeth, based on what you've said to me, I think you'll be really strong in the kitchen.
07:00I'd like Bushra to join me on the branding team.
07:02James, I think you'll be fantastic in the kitchen.
07:04Are you happy working with each other?
07:06Are you going to be calm and considered? Absolutely.
07:08Absolutely.
07:09I'm going to pick James as my sub-team leader.
07:11Okay, guys, let's keep talking and let's win this.
07:16Right, let's decide a team split.
07:18I wouldn't put myself in the branding team.
07:20Can you cook?
07:21I can cook, yeah.
07:22You can cook, that's perfect.
07:23I'd like to put Michaela on the recipe team because she cooked to the house, so it's not too bad.
07:27I thought about going on branding only because I have an idea of exactly how I want it to look.
07:31Obviously, the branding's really important, but is the recipe side not more important?
07:35Because if it doesn't taste good, ultimately, are you going to be strongest?
07:39The only reason I was initially thinking about it is because I have got an idea of how...
07:42So why don't you just tell the branding team your idea?
07:45If I was to put myself on the recipe team, Jade and Joanna on the branding team...
07:49Don't let me influence you.
07:51No, no, no, no, no, but that's the perfect way to do it.
07:53I'd put Jade as sub-team leader because I think you have more background in branding,
07:58so it makes perfect sense to do that.
08:01There's no doubt that Harrison was railroaded by Michaela to go from the branding team onto the recipe team.
08:07However, his expertise probably would have been better served in the branding team
08:10because that's where he can make the most impact in terms of colour, design, name and all those things that he's pretty passionate about.
08:2012pm.
08:22Today, half of each team will create their dish...
08:26I had an idea that you basically have a taste of that country.
08:30And that's the slogan, it's like, taste of Italy, taste of China.
08:35While the rest build brands.
08:37I'd like to think that I'll come up with an idea and you'll bounce it back at me and I'll bounce it back at you.
08:42And no, no idea is a stupid idea.
08:45But ultimately, I'll just make sure that I have the final say.
08:49South West London.
08:52In charge of producing gourmet fare...
08:55These are our special ingredients.
08:57..recruitment company owner, James.
09:01A salmon risotto will be the more gourmet dish.
09:04So I think that's a good option for us.
09:05And it will be quite a fun dish to cook.
09:07Yes, there is some cooking to it, you've got to keep it moving at all times.
09:10Exactly. Things like that.
09:11So I think for me, with the flavours that we have available to add to it,
09:14I think that's the one we can really infuse the most.
09:16I agree, yeah.
09:17You could probably use the cream.
09:19I agree.
09:20Which would be one.
09:21You could use the truffle oil.
09:23Potentially, a salmon with a small amount of saffron through it
09:26would give a real gourmet but luxury flavour to the dish.
09:29Have you ever made a risotto before, James?
09:31Yeah, I have.
09:32Good, I have.
09:34On the other team...
09:35I was thinking more along the lines of maybe chicken.
09:38Harrison and Michaela...
09:39Maybe, like, with a curry so we can spice it up and...
09:42Yeah.
09:43..brainstorm healthy meals.
09:45If I was thinking I'd have something fit, something healthy,
09:47I wouldn't say I'd have a chicken curry.
09:48Yeah, but that's the point of us making it healthy, isn't it?
09:50So if we was to make a chicken curry that was healthy,
09:54then it would be good.
09:56Yeah.
09:57The only issue is I have never made one from scratch.
10:00I do have an idea of how to do it, but it could just be shocking
10:04and we only have a set amount of time to get it boxed off.
10:07Yeah.
10:08Let's go chicken curry.
10:09Yeah.
10:10Yeah?
10:11OK, perfect.
10:12Lunchtime.
10:13As creative agency Red Brick Road...
10:16If you eat rubbish, you feel rubbish.
10:18Yeah.
10:19If you eat good, you feel good.
10:20Jade and Joanna chew over Harrison's healthy brand.
10:24So how about, like, root flavours?
10:27I really don't like that.
10:28It sounds...
10:29I think it just sounds like...
10:30OK, but I'm just telling you what I like
10:31and then you can decide.
10:32OK.
10:33I think it needs to have something to do with your mind.
10:35Yeah.
10:36So food fresh, food mind, fresh food, fresh food.
10:42Sorry, I literally just need to finish my own thoughts.
10:44OK, yeah, let's have a silent minute.
10:46Yeah.
10:47Think...
10:48Oh, it's just...
10:49I don't...
10:50Oh.
10:51Ah.
10:52Natural mind.
10:53Healthy mind.
10:54Think...
10:55Nutri...
10:56Nutri...
10:57Oh, sorry.
10:58All I can hear is your voice.
10:59Sorry.
11:00Simple food.
11:01Simple fresh.
11:02Think...
11:03Oh.
11:06Also at the agency...
11:07I was thinking of World Gourmet Kitchen.
11:10And on a mission to create a luxury brand...
11:13Gourmet Crusaders I like because I just thought it's sort of...
11:15It's sort of...
11:16It's like a bit of a call to action.
11:17Bushra and project manager Sarah.
11:19I feel like the Crusaders for me feels a little bit more like an army.
11:24Like a fight.
11:25Like a battle.
11:26I don't know.
11:27What does that word say to you when you're a Crusader?
11:30Er, no.
11:31I think the Crusader Crusade is just to stomp, to walk around, to travel, to explore.
11:35So I don't think we need to tie in on that too much.
11:37Yeah.
11:38OK.
11:39So we're going to go with Gourmet Crusaders.
11:41Here we go.
11:42Oh, that's the sub team.
11:43Hi, James.
11:44Hey, Sarah.
11:45I'm chosen to go with the risotto.
11:47So it's a salmon risotto.
11:48Fantastic.
11:49OK.
11:50So we're thinking about this whole World Gourmet concept.
11:52Yeah.
11:53So that's what I was thinking when I was discussing the cut.
11:54Like the theme would be like you could have a China, you could have Thailand, different
11:58places.
11:59For instance, with our theme that would be Italy then.
12:01Yeah.
12:02So basically it would be like a taste of Italy.
12:03That's brilliant.
12:04We'll speak a bit later.
12:05Let's keep in touch.
12:06Bye.
12:07Bye.
12:08Bye.
12:09Bye.
12:10Bye.
12:11Bye.
12:12You know like you get your passport stamped.
12:13We could almost have a stamp on the front of the box to say this is Italian, which might
12:15be quite nice as a passport stamp.
12:17Yeah.
12:182.30.
12:19Maybe have something in the name that's to do with the root.
12:22Still to decide on a brand name.
12:24Anything that comes from a plant with a root is natural.
12:28Jade and Joanna.
12:30Oh.
12:31Hello.
12:32Hello.
12:33Hello.
12:34So what we selected to go for is a chicken curry, but we're going down the road of making
12:39it a healthy dish.
12:40So what you at now, is it just come up the name?
12:43Yeah.
12:44I don't even want to pose it to you, which was, what was it?
12:49Can I actually just speak?
12:51This was just one where we were brainstorming loads.
12:54But one of the other things that was thrown out there was root flavours.
12:59We need to be something like in the mind.
13:01Use like all your worthy knowledge and think of a different word for mind.
13:04But try and keep it along those lines.
13:06OK.
13:07Try more names, I'll just let you crack on with that.
13:08OK.
13:09All right then.
13:10Thanks.
13:11Bye.
13:12Bye.
13:13If we end up going for something that is root based or super food or what.
13:16Look, I really would like to get away from the root.
13:18No, because I'm asking you now, please, to come up with ideas to do with your mind and
13:23to do with natural and nature, because then we're on the same page.
13:26This is really important.
13:27I am trying to be on the same page, but, for example, root is natural.
13:31Natural is natural.
13:32But what I'm saying...
13:33Your PM has just told you he doesn't like that idea, so get away from that idea.
13:36I know, but what I'm saying...
13:37Joanna, she's completely going away from the idea that it's meant to be about your mind.
13:42And to be honest with you, I don't want her on my team.
13:44She's driving me up the wall.
13:45I don't...
13:46Ugh!
13:47Can we just think of some more of these, please, Joanna?
13:52I am...
13:53I'm thinking in my mind.
13:54Natural mind.
13:55Natural fuel.
13:56On the other team...
13:59So, shall I get on with the onion, then?
14:01Er...
14:02I'll do the onion.
14:03I'll do the veg.
14:04Working on their risotto recipe...
14:06If you just map out roughly the method...
14:09James and Elizabeth weigh up who does what.
14:12Well, let's start cooking this and actually try.
14:13So, what I was going to say...
14:14Do you want me to chop an onion?
14:15No, I'll chop the onion.
14:16It's fine.
14:17I'll do that.
14:18What do you want me to do?
14:19Well, we need to...
14:20Do you want to start?
14:21Well, I need to chop it first.
14:22We can't actually start frying until we put up this on.
14:24So, I'll actually do it with me.
14:25Do you want me to chop it?
14:26No, I'll chop it.
14:27It's fine.
14:28So, what are you going to do?
14:29Sweat off the onion?
14:30Yeah, so...
14:31And the rice.
14:32Get some flavour on it.
14:33Exactly that.
14:34The onion and the rice go in first with the celery.
14:35Why don't I chop the celery?
14:40Would that be alright?
14:44Yeah?
14:47Yeah?
14:48Yeah, I heard it.
14:49Yeah.
14:50Fine.
14:54You know, it's typical Elizabeth.
14:56She is a complete control freak.
14:58James has given them both a job to do,
15:00but Elizabeth doesn't only want to do her job,
15:03but she wants to do his job as well.
15:05Not really got to as much heat as I'd like.
15:07Do you want me to turn it up?
15:08No.
15:09No, no, no, no, no, no.
15:10Well, it's either going to be me or you,
15:11who's cooking it tomorrow,
15:12and as it looks at the moment,
15:13it's probably going to be you cooking it.
15:17On the other team...
15:18We've got some stock here, which is heating up again.
15:20You know that?
15:21Us.
15:22...novice cooks Harrison and Michaela...
15:24Mix well and add the chicken.
15:26Sweet.
15:27...hone their healthy chicken curry.
15:30When do we start adding these other bits?
15:31Yeah, so what we're going to do is,
15:32when we add the stock to this,
15:33at that point then we're going to put the yoghurt in.
15:36Curry powder, is that healthy?
15:37How much curry powder are we putting in, I would say?
15:39Two tablespoons.
15:40Two tablespoons?
15:41Two teaspoons.
15:42Two tablespoons, sorry.
15:43Two tablespoons.
15:44Oh, no, no, wait, wait, say that again.
15:45Stop, stop, stop, stop.
15:46Is that...
15:47Yeah, we need some more...
15:48Is that a tablespoon?
15:49Yeah, yeah, yeah.
15:51So now we need to start getting these health things in,
15:53otherwise it's just curry.
15:54The coconut yoghurt,
15:55what do you reckon, roughly?
15:56I have no idea what to go in, I have to try,
15:59so let's just try something dead tomorrow.
16:01Put that in and just see if it'll help with...
16:06Let that go.
16:08The kitchen has turned into chaos.
16:10They're supposed to be making a healthy curry
16:12and yet there's not a vegetable in sight.
16:15And then I'll just get a picture of it.
16:18They don't necessarily have to add the pictures
16:19if they turn into shit anywhere.
16:22East London.
16:24For Harrison's healthy eating brand...
16:27The NatroThink, NatroFuel.
16:29Still no name.
16:31Out of those two, which is your favourite?
16:33Erm...
16:35We really need to crack on.
16:36I just would really appreciate it
16:38if you could just give me your opinion.
16:40To be honest, Jade, I don't want either of them
16:42and I'm a bit annoyed that...
16:43But then offer a solution.
16:44This is what I have offered a solution now.
16:46What I'm saying to you is
16:47how can you put NatroFuel as a top consideration
16:53when my suggestions were cast aside
16:55because it had nothing to do with the mine?
16:58This is just ridiculous.
16:59NatroFuel and then we're going to have a strap line.
17:04Can I just have a minute, please?
17:07Right.
17:09OK, let's crack on.
17:10Oh, my God.
17:13I've never, ever, ever bitten my tongue so much
17:16as what I've just had to do in that room.
17:18It's like, I'm damned if I do, I'm damned if I don't.
17:21I'm just trying my best just to bite my tongue,
17:23but it's so difficult.
17:25OK.
17:28Sorry about that.
17:29For gourmet crusaders...
17:34It needs to look premium.
17:36...project manager Sarah...
17:38I quite like the contrast of bold and thin.
17:40...conquers her branding.
17:42It's quite gourmet, isn't it?
17:43It is.
17:44It's quite Michelin star.
17:45Yeah.
17:46Is there any way of having the gourmet look gourmet?
17:48Because you know sometimes people play on the word.
17:50It's like the two dots and the U,
17:52these kind of additions on the top.
17:53Access.
17:54Yeah, just to kind of give it that little,
17:56ooh, is gourmet.
17:57My concern would be if it's wrong.
17:58OK, fine.
17:59And then what I thought might be quite interesting
18:01is to do, like, footprints to represent the travel.
18:04I just think something about that to me.
18:06It says dog food.
18:08I think that Bushra is supporting me enough,
18:11but it's nothing outrageously creative
18:13that I'm blown away by.
18:14I do feel that I could probably do the job
18:17just with Pete, the designer.
18:19Are we going to be putting flags on this box?
18:21Yes.
18:22I think let's put all the content we've got on the box
18:23and see how fussy it looks
18:24and then we'll decide about little things like that.
18:285pm.
18:29Chicken curry complete.
18:31Write this down and make sure you get it right, yeah?
18:34OK.
18:35Next for the cooks, recap the recipe.
18:38Peel and chop the onion.
18:40Hold on.
18:41You need to write this fast.
18:42We've got loads of you.
18:43Add the stock and tomato puree.
18:46Add the chicken.
18:47Wait, wait, wait.
18:48Sorry, sorry, sorry.
18:49I've missed something out.
18:50Where it says add the stock and tomato puree,
18:52also put the honey in then.
18:54Add the coconut yoghurt and...
18:56Fucking hell!
18:57Everyone's saying, like, they need to cook that in for
18:58because we've not practised it.
19:00Whip it, whip it.
19:01Shall I just say, add yoghurt for desired thickness?
19:04Yeah.
19:05Yeah, yeah.
19:06Add yoghurt until desired thickness.
19:09But word that so I don't say stupid.
19:11OK.
19:12And it's all together.
19:14Heat the sauce over a high heat.
19:15Sorry, three minutes until reduce them.
19:17OK, wait.
19:18Take the pan off the heat, check the seasoning.
19:19So, wait.
19:20Reduce heat then some.
19:21And then it's served with cooked rice.
19:23OK, so, I think I've got that.
19:26Cheers, bye, bye.
19:27Cheers, bye, bye.
19:29As project manager, I'm happy with how the day's gone.
19:31We managed to incorporate a healthy recipe
19:34into an extremely popular dish.
19:36So, I think tomorrow we'll be able to push that forward
19:38in the reasons why we've gone through it
19:40and what the nutritional values are.
19:42Yeah, that'll do.
19:43I'm sure I know.
19:44Yeah.
19:45So, that's 20 mils of truffle oil.
19:48Relaying their risotto recipe.
19:51Two salmon fillets.
19:53Yep.
19:54Elizabeth and James.
19:56200 grams of risotto rice.
19:58Yep.
19:59And then a sprinkle of saffron.
20:01Could you just get them hold for one minute?
20:03I just need to clarify, James, before they go any further.
20:05What?
20:06Do they absolutely get that alboreo rice?
20:07No, the rice is in there.
20:09The rice is on the list.
20:10Don't worry, Liz.
20:11It's fine.
20:12Don't worry, guys.
20:13Just checking for spelling at the end.
20:14James, we have to tell them it's got the rice in it.
20:16Because it's...
20:17The rice is in it, Liz?
20:18I don't know what you're talking about.
20:19I've told them the rice.
20:20Elizabeth today has been slightly annoying.
20:23When we got in the kitchen, she just asked loads of questions,
20:25just talks, talks, talks.
20:27It was like when I was on a call, she's shouting at me,
20:29he said, I've missed the rice, when I hadn't missed the rice.
20:32I guess it's just that she's just a full-on type of person.
20:366pm.
20:37I think if we're going to have just the font, it should look different.
20:41Name nailed down.
20:43And we also want it in a greeny colour.
20:45Box still to brand.
20:47Elliot, is there any way that we'd be able to put the ingredients
20:51on the outside of the box, then if someone's picking it up,
20:54they'd know what they've got and what they haven't got?
20:56It's...
20:57No, it's fine if it's just this.
20:59They'll open the box and it's in there.
21:00That's fine, they don't need to know what's going to be.
21:02So the other team have sent through some images,
21:04if you want to have a look.
21:05Yes, please.
21:06This is the first one.
21:07OK, great.
21:08And could you show us the rest of them, please?
21:10That's it.
21:14I was disappointed when the photograph came through.
21:16That's inadequate.
21:18What you really need is a step-by-step guide
21:21to help guide the consumer through
21:23to actually making a satisfactory product at the end.
21:26I think that's a real problem with this product.
21:29This is just going to have to be really simple.
21:32It is what it is.
21:356.45.
21:36Those two, either side and that at the back.
21:39And then the recipe cards inside.
21:4015 minutes to finalise designs.
21:43Thank you so much, Pete, for all your hard work.
21:45We really appreciate it.
21:46So boxes and recipe cards can be printed overnight.
21:50Not long to go, girls.
21:53OK, so a picture of the dish at the top.
21:56Would you prefer to type it?
21:58Yeah.
21:59Do you want the keyboard?
22:00Is it all right?
22:01Read it out to me how you think that it should be done.
22:03Yeah.
22:04Heat coconut oil in a deep pan.
22:06So peel and chop the onion for five minutes.
22:08Until golden brown whilst turning regularly.
22:11Add the stock and puree and honey.
22:14Five minutes, guys.
22:15And then mix well and then add the chicken.
22:18Add the chaff.
22:19The chicken's already in there.
22:21Oh.
22:22OK.
22:23Oh, she put a point before that.
22:25Did you get that?
22:26There was a bit that she said.
22:28Just put serve with cooked rice.
22:30OK.
22:317pm.
22:32It says peel and sharp.
22:34Design time over.
22:38Right.
22:39OK.
22:40This is done.
22:41Thank you so much for your help.
22:42I really appreciate it.
22:43I'm a little apprehensive about the pitch tomorrow
22:45because we're not going in with a stronger brand
22:47as I would have liked.
22:48So, do you know what?
22:50It is what it is and I'm going to go in
22:52and I'm going to pitch my bum off
22:54and I'm going to make sure that we still win this task.
23:038am.
23:05For both teams...
23:06Oh, here it come.
23:08..a chance to taste...
23:10Curry for breakfast.
23:11..their chosen dish.
23:13That's actually really tasty.
23:15Oh, the risotto's really nice.
23:17Do you honestly think so?
23:18I do.
23:19I actually think so.
23:20Next to be served up...
23:22Hi.
23:23Hello.
23:24It's for me.
23:25Thank you very much.
23:27..a first look at their branding.
23:29And, er, may the best man win, Bushra.
23:32Will you win?
23:33Er, we will win.
23:36Oh!
23:37What do you think?
23:38Why does it not say chicken curry on the box?
23:40They can still figure out what is in the box by the card
23:43that will be positioned next to it.
23:45But when you go into the page, obviously,
23:47just be prepared to talk about it in-depth.
23:49Yeah.
23:50Can you just read that out for me, just so I can make sure
23:51you've got all the steps in?
23:52Yeah.
23:53So, we've got method.
23:54Wash rice in running water for 30 seconds
23:55and then boil for 20 minutes.
23:57Peel and...
23:58Oh, peel...
23:59That's fine.
24:00Peel and chop...
24:01You what?
24:02Peel and chop the onion for five minutes.
24:03Add the curry.
24:04Peel and chop and do the same code.
24:05Jade, read it.
24:06Sorry, Harrison.
24:07Well, because it's spelt wrong, but I know what she means.
24:09Yeah.
24:10There are a couple of typos on this,
24:12which I'm really disappointed in, but we've run out of time.
24:17We had a few issues because I was hoping that we would bounce
24:20off each other a little more, but I don't think that
24:22necessarily happened, which was unfortunate.
24:25Do you know what, though?
24:26Like, this is seriously, this is the biggest business
24:28opportunity of your life.
24:29We're so far running this.
24:30You need to put whatever this is behind you,
24:32because if I lose because of this, honestly, I'm going to be fuming.
24:34I'm absolutely bouncing.
24:36I'm on another level of anger at what them two girls are doing.
24:40And if what they're doing affects me and causes me to lose this task
24:44and affects my future, they're going to get it in that boardroom.
24:47Don't just jump to conclusions if we were shouting at each other
24:50the entire time, because it's not that that's how it...
24:52Oh, I know.
24:53No, but if you've been arguing, they shouldn't be arguing at this point.
24:55Well, anyway, look.
24:56It just needs to start.
24:57You got it done in the end, anyway.
24:58So that was done.
24:59It is a good name.
25:00It is a good dish.
25:01It is healthy.
25:02Everyone loves curry.
25:05Going over gourmet crusaders, Sarah's team.
25:09That picture isn't completely gourmet, I'm going to be honest.
25:12No.
25:13And I was expecting to have a little bit more something special,
25:15just to grasp people's attention.
25:17If you took away the touch of Italy and the gourmet branding,
25:21would that picture scream out to you gourmet?
25:25What would you have done with it?
25:26I don't know.
25:27Like, firstly, maybe I wouldn't have been so kind of close up,
25:30and maybe from somehow just kind of creating a bit more wow.
25:34I think Bushra just says stuff for the sake of saying something.
25:39Like, just so she can sit on the fence with everything.
25:42Oh, I said that if it didn't work out.
25:43Oh, I said that as well if it didn't work out.
25:45It doesn't own anything at all.
25:47We need to go off and sell this, but let's be confident,
25:50because I think we've got this, yeah?
25:52That bit just looks so cool, Sarah.
25:55Look at that touch of Italy.
25:56It's so nice.
25:5910am.
26:01Both teams head off to pitch their recipe kits to industry experts.
26:06I don't have a clue what Bushra chats about sometimes.
26:09She just says stuff.
26:10Seriously?
26:11Absolutely does my nothing.
26:12It's no wonder I'm blinking and barking mad.
26:20East London.
26:22Pitch location for both creations.
26:25Headquarters of a leading recipe box brand.
26:28Priority for Sarah.
26:30I'd like to open the pitch and introduce us all.
26:33Plan the pitch.
26:34Obviously, Elizabeth's going to be doing the cooking demonstration.
26:37Yep.
26:38When I've done demonstrations in the past,
26:40you interact with your audience while you're doing it.
26:42100%.
26:43So I will do that.
26:44What I thought might be quite nice
26:45is because we've got this live kitchen cooking happening,
26:47the interactiveness could be quite quirky.
26:49We could really engage with the panel
26:51and almost at the point where, Sarah, you could be like,
26:54Elizabeth, how are we doing?
26:55And she'll be like, two minutes.
26:56You're like, great.
26:57I've got two minutes to tell you more stuff,
26:58just to kind of build the energy up in that room.
27:00Yep.
27:01Let's do that.
27:02Across the hall.
27:05I'll start it, introduce you all.
27:07Putting his pitch plan in place, project manager Harrison.
27:11And then introduce McKay to start cooking.
27:13I'll then start talking about the brand.
27:15You'll then have a brief chat about this
27:17and then hopefully we'll have some food to give them.
27:20Fingers crossed.
27:22Next.
27:23I can't do this, unfortunately, because I'm cooking,
27:25so I might get a bit too hot.
27:27Pick a costume to help promote the brand.
27:30All right, I'll just wear this pee outfit.
27:32It goes with the colours of the brand anyway.
27:34Sweet.
27:35Also sizing up costumes.
27:37Thing is, you and I are in black and white,
27:38that's salt and pepper colours.
27:40Sarah's team.
27:41I'm going to wear the salt.
27:42You wear the salt and I'll wear the pepper.
27:43Fine, we're done.
27:44Done.
27:45Now, pitch to a panel of industry bigwigs,
27:49including recipe box heavyweights and supermarket giants.
27:57First up, Harrison's healthy curry.
28:00So, I'd like to talk to you about our new and exciting brand,
28:03Natrofuel.
28:04We've created a healthy eating brand
28:07and we believe that this is the way forward
28:09and the future in eating.
28:11We've got here today a recipe kit,
28:13which Michaela is going to start to put together for us.
28:16You got that?
28:17Yeah.
28:18Okay.
28:19So, this leads me on to what Natrofuel's first dish is.
28:23It is healthy, kicking chicken curry.
28:26The reason we've chose this dish
28:28is because the nation's favourite food is curry.
28:31So, we wanted to bring a healthy side
28:34to a favourite dish of the nation.
28:36How are you getting on, Michaela?
28:37All right, Kat.
28:38Good, fantastic.
28:39So, Jade, over to you.
28:40Hello, everybody.
28:41This branding has really been able to capture the fact
28:44that we want it to be simple.
28:46Although it is still simple,
28:48you can have a tasty meal
28:50which is going to leave you feel satisfied at the end of it.
28:53As a team, I think everybody work really well together
28:56and we have come up with a brand that we all really do believe in.
28:59I'm going to address the elephant in the room.
29:01I am dressed in a green pea suit.
29:05This first dish that we've got doesn't necessarily have pea in it,
29:09but we think that, for example, if we were to have a particular icon,
29:13it would be green and it may potentially be a vegetable.
29:17Thank you very much.
29:18I'm going to ask you if anyone has any questions
29:21or anyone wants to talk about our brand
29:23and I'll be more than happy to answer those questions.
29:25Hi, Patrick Drake from Hello Fresh.
29:27Hi, Patrick.
29:28Just digging into the details on the recipe cards,
29:31I noticed that you didn't have any steps photographed.
29:35So is that to say that you're aiming this at an expert market
29:39that already knows how to cook?
29:42We're definitely not aiming at an expert market.
29:44To be honest, I'm not an expert cook
29:46and I don't mean to be rude,
29:48but I don't think Mikaela's an expert cook
29:50and from these guidelines,
29:52she's made herself look like an expert cook.
29:54I'm sure you'd all agree.
29:56Anyone else got any questions?
29:57Hi, guys. Hiya. I'm David Horner from Whole Foods Market.
30:00Hello, David.
30:01There's no actual name of the product on the packaging,
30:03so I think it doesn't really tell the consumer
30:06what it is that they're purchasing at the time.
30:10Unfortunately, with the time frame that we've done it in,
30:12we didn't have enough time.
30:13When this comes to market,
30:14then all that information, of course, will be on there.
30:17OK, we'd like to invite you forward
30:19to try some of our healthy kicking chicken curry.
30:23Patrick, what are your first thoughts?
30:26I want to be really critical about it,
30:28but it's really good.
30:29Ah, that's a... That's a...
30:31Is it?
30:32Hi.
30:33Brayge from the co-op.
30:34I think, for me, if we did have some vegetables in it,
30:36we'd just bring that extra vibrancy to it.
30:38OK.
30:39Thank you very much.
30:45In that pitch, I think we did fantastically.
30:48It's still annoying, the fact that the branding
30:50wasn't quite up to scratch,
30:52cos if it was, then it would be a no contest.
30:55I don't see how the other team could have matched that.
30:57Well done, boom.
30:58Well done, everybody.
30:59Well done, well done.
31:00Go.
31:01Well done.
31:03Next up, leading the charge for Gourmet Crusaders...
31:08Welcome, and thank you so much for letting us present to you today.
31:12Project manager, Sarah.
31:13So, without further ado, Elizabeth, if you want to start the clock,
31:16I'll pass you the ingredients.
31:17So, the first thing we need to do is get an onion chopped.
31:20So, seasoning, can you put me a knob of butter in the pan?
31:24I must say that salt seems to be the popular choice for you.
31:27Well, what would you like to do, Peppa?
31:29Well, I'm just stood here.
31:30Maybe you don't need me for much.
31:32I'd say I'm the prettier one.
31:36So, we are the Gourmet Crusaders.
31:39We are on a mission to bring gourmet dishes to the mass market.
31:44We would have loved to have had Captain Gourmet himself here today,
31:47but unfortunately, Donald Trump called him over.
31:54Right, so, we're almost getting to our next stage.
31:57Now, here we have 200 grams of alborio rice,
32:01and what I want to do now is get my heat back up a little bit,
32:04if it will go up, if it likes me.
32:11I'm just going to get my cooker to work,
32:13and while I'm doing that, I'll hand you back over.
32:15Do you want to finish off a little bit of brand?
32:17Thank you, thank you.
32:18Right, so, a bit of an important part,
32:21the future brand and the scalability of it.
32:24We're ready to start adding a little bit of stock.
32:26I managed to get the cooker back on,
32:27and now I have 500 mils of my fish stock here,
32:29which I'm going to start to add very slowly to the dish.
32:32Now, what I need to do is to keep this rice moving at all times
32:36so it doesn't stick to the pan.
32:37That's the important thing.
32:38So, I'm going to have one of my helpers come and do some stirring.
32:41Can I come?
32:42Do you want me to do some stirring?
32:43So, just keep it moving, Peppa.
32:45You know how you're my favourite.
32:48Good.
32:49Uh-huh.
32:51Next thing we're going to do is we need to start on our salmon.
32:54Do we need any seasoning yet?
32:55No, we're all right for the moment.
32:57Hold your water.
32:58So, we're just going to get this salmon on,
32:59and then what we're going to do is add the saffron
33:01just to the top of the fish so it infuses as it cooks.
33:04Right, over to you guys.
33:06I think the thing to remember with Gourmet Crusaders,
33:08you can do it with your love wild, your partner.
33:11It's a fun thing to do,
33:12and then you've got a really, really nice presentable meal
33:14that comes together at the end.
33:17And I think Elizabeth is finishing up very soon.
33:19Is that right?
33:20Yep, it's not quite there yet.
33:24How many more minutes have we got?
33:25Just checking it.
33:26OK.
33:27Right.
33:28OK.
33:29I'm ready to plate up.
33:30Put it down, please.
33:31Leave it.
33:32Leave it, leave it, leave it.
33:33Put it down.
33:34OK, Chef, Peppa's getting in the way.
33:35Come back.
33:36Too many cooks for the broth at this stage.
33:38Right, and there we pretty much have our dish.
33:43Cool, so we'd now like to open up the floor
33:45to any questions that you would have,
33:47and we'd be happy to answer them.
33:48I'm Adrian from Sainsbury's.
33:50Hi, Adrian.
33:51I like the word gourmet,
33:52but I have a bit of a reaction to the word crusade,
33:54because crusader has some other connotations
33:57for some customers.
33:59Yes, we did look at different words,
34:00and what we really liked about crusade
34:02was all of the positive things that are associated with it.
34:05So it's strong, it's brave, it's all.
34:07We're like an army of people on a mission
34:09to create something really special and different.
34:11We hope you'd like to join the crusade.
34:13I think one of the things I was noticing as I sat there
34:17is because the saffron went on quite early,
34:19I could kind of smell that maybe starting to burn.
34:22So I sat there, and I think that's come through in the final.
34:24It has it, but it might have been on just a little bit too long.
34:29Thank you so much for listening to us today.
34:31We really hope you join the crusade,
34:33and we really appreciate your time.
34:35APPLAUSE
34:40That was a crazy pitch.
34:41Just absolutely excruciating.
34:43Yeah, yeah, yeah.
34:44Come on, guys, let's go in, let's go in.
34:45I think a glass of champagne, actually.
34:47Yeah, let's get home.
34:48If we lose the task tomorrow,
34:50it would be a decision between Bushra and Elizabeth.
34:52Bushra, for lack of contribution,
34:54in that I feel like I could have made most of the decisions on my own,
34:57and Elizabeth because I had expected her to be a bit more engaged
35:00and a bit more talkative during the performance.
35:02Pitch is over.
35:05The experts will vote for their favourite.
35:08Results will be digested in the boardroom.
35:21You can go to the boardroom now.
35:30MUSIC
35:36Good morning.
35:37Good morning, little sugar.
35:42Now, I'm going to start with Vitality.
35:44Harrison, I made you the project manager, right?
35:47Yep.
35:48Take me from the start, then.
35:49I wanted to go for healthy food, as I was telling them.
35:51That's what your business idea's about, isn't it?
35:53Yeah, create a healthy food brand.
35:55So then following that, we were looking for a team split
35:58for the branding and the actual food recipe itself.
36:01Right.
36:02So in that team was myself and Michaela.
36:04I heard that Michaela talked you out of being on the branding team.
36:07She didn't talk me out of it.
36:09She voiced her opinion, but she definitely didn't talk me out of it.
36:12I'm not swayed easily.
36:13From what I understand, you're operating Harrison like a ventriloquist.
36:16I don't think that's true.
36:18Well, I do, because Claude told me.
36:20It appeared to me that she's the one who swayed you quite significantly
36:23to do the recipes.
36:25Did she let you lick the spoon if he was a good boy?
36:27No, I actually had her try first, so she was after me.
36:30Right, OK.
36:31Move on, then.
36:32Our first task was to pick a base dish.
36:35We went for chicken curry.
36:37Curry?
36:38Yeah.
36:39And you're going to persuade people that that's healthy eating?
36:41100%.
36:42Over 23 million curries are eaten every week.
36:44So if we can incorporate...
36:45I know they are.
36:46There's over 23 million people that are obese also.
36:49Exactly.
36:50So that's the whole point.
36:51If we can incorporate healthy ingredients into that,
36:53then that's something that is going to be massively appealing to the market.
36:56OK.
36:57Is that your box?
36:58It is, yeah.
36:59Wow.
37:00You must have spent ages thinking that up.
37:02Were you responsible for this?
37:03You too?
37:04Yeah, so it was an oversight not putting the ingredients on the outside.
37:08Ingredients?
37:09Or even a picture of the finished product?
37:11Well, actually I don't think it's fair to say that it was an oversight
37:14because it is something that was brought to the table
37:16and you said that because all the information was in the recipe card
37:19inside the box that we didn't need to duplicate that information.
37:22Well, I heard from Claude that there's been a bit of altercation between you two.
37:27It was really difficult to actually work with Jade in regards to the name.
37:31There was a lot of kind of...
37:32Well, how did we come about the name?
37:34So basically that's what I came up with in the end
37:36because it's natural, it's fueling your body.
37:38I mean, it sounds like something you put in a hybrid car.
37:41What's that got to do with chicken curry?
37:43I've followed you before.
37:45There's a problem between the two of you.
37:46Did you not realise that, Harrison?
37:48To be honest, we're on week nine of probably the biggest opportunity of your life.
37:50I didn't think anything would get in between trying to succeed
37:53so it was unfortunate that that happened.
37:56Anyway, in order for you to advise this team here,
38:00did you translate to them what you wanted them to come up with?
38:04We put forward the method and what the ingredients were.
38:07I didn't send step-by-step pictures of that.
38:10To be honest, I've seen recipe books and generally how it is
38:13is you have the end picture, which we've got there,
38:16and the ingredients and the method on the other page.
38:19But, Harrison, this is supposed to be recipe for mugs.
38:23People that don't normally cook, get this box, what do I do first?
38:28Take this, step two, you do this and do that.
38:31That's what it's about. It's not a recipe book.
38:33I wanted to focus mainly on getting the meal right.
38:36You don't get it, do you? You just don't get it, really.
38:39You don't get it. Tell me about the pitch.
38:41I wanted to kind of start it off, introduce everyone, talk about the market.
38:45I think the four supermarket experts actually tasted the food, is that right?
38:49Yeah. Good. And what did they think of the food?
38:51They loved it. They liked it, did they? Yeah. Good.
38:54So, Sarah, you chose gourmet.
38:57Yeah, we agreed on that and then I split the teams.
38:59The recipe team were going to be James and Elizabeth.
39:02The recipe that you've chosen was what?
39:05It was the salmon risotto.
39:07Initially, I was cooking and Elizabeth was doing method.
39:11You was cooking originally? Yeah, yeah, but...
39:14I asked if I could have a go and when I had a go...
39:17I asked if I could have a go and when I had a go...
39:20There was no doubt you were going to end up cooking it.
39:22Yeah. When you saw her pick up that knife, it was...
39:25I was just like, right, carry on.
39:27You know, you're the sub-team leader, you could lose the task.
39:30Why did you get bludgeoned away all the time?
39:32Because when I'd done the first... She took over again.
39:34If I may, Lord Sugar, in my opinion, the mark of a good manager
39:36is to spot a skill of somebody and ask them to do a job
39:39and I asked James if I could have a go and he said,
39:41I think you should do it. Well, yeah.
39:44That sounds good in writing, but I doubt if it went that way.
39:48So, you translated this stuff to them.
39:50Yeah. They produced this. Yeah.
39:52And this box here.
39:54So, if I'm walking down a supermarket,
39:56I've got this facing me, Gourmet Crusaders,
39:59and I see this little thing here, a touch of Italy.
40:01Yeah. Yes, a touch of Italy and then the dish name underneath.
40:04So, where'd this crusader bit come from?
40:06The concept was that, as a crusader,
40:08you would be on a crusade to explore new flavours and textures
40:11and part of that would be a roll-out model of different touches of...
40:15Yeah. I don't like the name and I don't think the experts
40:18like the name at all.
40:19I thought it implied that you were going to war.
40:21Bushra, what were you doing while all this was going on?
40:23The kind of stamping for the kind of made in Italy
40:25and the world theme came from me. I like the idea.
40:27Yeah? Yeah.
40:28But it was Sarah and James' idea, actually,
40:30to incorporate travel into the concept. Yeah.
40:33Not yours, Bushra. It was.
40:35No, I mean, when we were actually thinking about the branding concept
40:38and when we were talking about it, I had...
40:40You might have done the typesetting, but she thought up the idea, basically.
40:43Yeah. OK.
40:44Then we went to the pitch and Karen said to me
40:47that it wasn't very good at all.
40:50OK.
40:51I mean, it was so cringey, it was unbelievable.
40:54These were her words.
40:55Toe curling.
40:57I think some of the jokes and the bits that we hadn't prepared
41:00were perhaps a bit cringey, but we had Bushra and James dressed as
41:03giant salt and pepper pots.
41:05So I think they felt that they had to be sort of funny and engage.
41:08It wasn't funny and it certainly wasn't engaging.
41:11You, Elizabeth, were cooking while all this was going on.
41:14That's right, Lord Sugar. Yeah.
41:15You burnt the salmon.
41:16They asked me to talk and cook.
41:18No, you wanted to talk and cook.
41:19Yes, I did want to just explain the step as I was doing it
41:21and then go back to cooking.
41:23When you did yours, I understand that you didn't do talking
41:26while you were cooking, did you?
41:28I just didn't think it would be fair to have someone cook in front of a crowd
41:30and start talking.
41:31It's hard enough doing that on its own, to be honest.
41:33Why didn't you think of that?
41:34Elizabeth had said she'd given lots of demonstrations,
41:37live, interactive demonstrations.
41:38You've done floral demonstrations also.
41:40It's a trade demonstration and it was just to give a little snippet
41:43of what I was doing when I was doing it and then how to help.
41:45Anyway, what we're going to do now, as you know,
41:47I had those experts there and then what we were going to do
41:50is grade your product and they would take into account
41:53the actual presentation and obviously the taste.
41:56So let's see how they graded you.
41:59Claude, how many votes did your team secure?
42:02Vitality secured 12 votes.
42:06Right.
42:07And Karen, how many votes did your team secure?
42:11Well, as you heard, Alan,
42:12theirs was a far more completed proposition than Vitality's,
42:15but the pitch was so toe-curlingly bad that they got 10 votes.
42:24So, you won.
42:26Oh, we won.
42:27You won the whole thing.
42:28You're shocked, aren't you?
42:29It was very, very poor management, saved only in the pitch.
42:33Other than that, honestly, it was a disgrace.
42:36Yeah.
42:37But anyway, you performed a very good pitch,
42:40so for your treat you're off to Circus Restaurant
42:44where you'll be entertained by an acrobat,
42:46a fire breather and a trapeze artist
42:49all while you're at the dining table.
42:51OK, off you go.
42:58That was a whisper.
43:04Your pitch was terrible and the food tasted bad,
43:07so you had no chance.
43:09Go away.
43:10I'll see you back here shortly
43:11and at least one of you will be leaving the process.
43:14Yes.
43:25So, uh, how flexible are you, Harrison?
43:27On par, I'd say.
43:28On par?
43:29Yeah.
43:30Yeah.
43:31Maybe it was a mistake to put Jade and Joanna together,
43:34but I was allowed to know that they'd argue.
43:35So it was very disappointing.
43:38Oh.
43:39Oh.
43:40We'll think we can do that after one of these.
43:42I think Joanna gets one idea in her mind
43:44and then if anybody doesn't like it,
43:46she thinks that it's a personal attack.
43:48But it isn't.
43:49It's just business.
43:50What are your hula skills like?
43:51Nothing quite like this.
43:53I'd rather just keep out of the way, to be honest,
43:55of Jade in the future,
43:56because it just doesn't work, the dynamic between us.
43:59Cheers, everyone.
44:00Winning.
44:01Well done.
44:02It's controversial, yet fulfilling.
44:04That is why you won the pitch, because you're just so full of shit, mate.
44:11Where do we think it went wrong?
44:13Definitely the pitch,
44:15and the contributing factor was the actual food itself.
44:19Well, considering you wanted to jump in and cook the food,
44:21what went wrong?
44:22It was Elizabeth couldn't cook the salmon
44:25and stir the rice at the same time.
44:26Oh, I see.
44:27So I distinctly remember you saying,
44:29can I help, can I help, can I help?
44:31I didn't actually say can I help.
44:32You butted in.
44:33I've just about had enough of Bushra
44:36looking from afar to find a fault
44:38and then jumping on it in order to save her own skin.
44:41I'm not having it. It's not on.
44:43I'm imagining the feedback is going to be
44:45that there was an awkward dynamic
44:46and perhaps that the friction between you both
44:48was felt by the audience.
44:50I think that Sarah could have planned the pitch better.
44:52There was awkward pauses.
44:54We were buttoning over each other,
44:55so, you know, that obviously upset the experts.
44:58I just didn't understand why you think it's okay
45:01to speak to people as you do in a pitch.
45:03With respect.
45:04Why don't you take ownership of your actions on that pitch?
45:07Tell people I was wrong.
45:09I shouldn't have spoken to you like that.
45:10That could have cost us that pitch.
45:12I think Elizabeth needs to be really worried
45:14about going back into that boardroom,
45:15because if I get pulled in as the last three,
45:17I am going to tell Lord Sugar what she is like.
45:19She is absolutely nuts.
45:34Yes, Lord Sugar?
45:35Can you send the candidates in, please?
45:37Well, I am embarrassed to hear what went on in front
45:56of these major retailers where you put on this pantomime
46:00with these lead balloon jokes.
46:02What did you think you were doing?
46:04There was no plan to have lots of jokes and silly stuff at all,
46:06but obviously we didn't want to stand and look
46:08ridiculously professional with these outfits on.
46:10This was not professional.
46:11Forget all the jokes.
46:13Your presentation of the food tasted horrible.
46:17This infused saffron was more like confused saffron.
46:21As far as the food was concerned,
46:22I wasn't happy as how it came out.
46:24I was not happy.
46:25I think it's an understatement.
46:26Not with those of us that tasted it.
46:28I think even Oliver Twist wouldn't ask for more of that stuff.
46:31James, did you make reference that you wanted to be romantic?
46:34I think the idea was that you could cook it together.
46:36She'd be a lucky lady once you made her eat this stuff.
46:38Not so much tinder, more like chunder, I would say.
46:41I think the problem also is that this is something that somebody
46:44can come home, make it very, very quickly,
46:46but it seemed to be as though Bushra was helping you out.
46:49It was like he needed four of you to make a simple dish.
46:52There was no plan for Bushra to help me before we went in
46:55and it actually didn't help the situation
46:57for me to be able to focus with Bushra at the controls.
47:00Elizabeth, you can say what you like, OK?
47:02Yes, I have. I've said it.
47:03You are uncontrollable.
47:04You went into that pitch.
47:05If you could not do it on your own, you should have said yes,
47:08and then we could have prepared the pitch much better.
47:10I was perfectly capable of cooking the food on my own, Bushra.
47:13But you weren't because it was raw.
47:14Bushra, who do you think is responsible then?
47:16I think Elizabeth has to be responsible.
47:18I can't see people going into a pitch
47:21and behaving the way they do and think it's OK.
47:23You told the Donald Trump jokes.
47:25You know what?
47:26I took a risk.
47:27I'm not a funny person.
47:28I was wearing a pecker outfit.
47:29No, no, no.
47:30I took a risk and it didn't work and I take that on board.
47:32But I think you sit on the fence
47:34and then if there's something negative, you'll pick it up.
47:36So when you come back into this boardroom,
47:38you can say, like the name Crusaders,
47:40I did mention that it wasn't great,
47:42but then you haven't really offered anything to Sarah.
47:45I did actually offer.
47:46I do feel that.
47:47I did.
47:48But there were no other names.
47:49I did offer.
47:50That's not fair.
47:51There was no real objection.
47:52All you said to me is, what does Crusade mean?
47:54And I explained.
47:55No, that's not true.
47:56Sarah, I told you, Crusaders is about war.
47:57There was no strong objection.
47:58I said, are you sure?
47:59It's about war.
48:00You said, it's going to be on my head.
48:02Listen, Elizabeth.
48:03Yes, Lord Sugar?
48:04We've had our little discussions here about you pushing your way in
48:08and edging your way in and being a control freak.
48:11Um, he had a go.
48:13I said, shall I have a go?
48:14And when I had a go...
48:15No, no, no, no, no, no.
48:16Shall I have a go?
48:17No, I did.
48:18Come off of it.
48:19If James has been given the job to cook, then step back,
48:22let him get on with it.
48:23But no, push him out of the way again, and in you go again.
48:26I only want to do my very best to help the team win,
48:29and I did my level best.
48:30I think you do.
48:31I think your heart's in the right place.
48:33But...
48:34I just couldn't help myself.
48:35Trying to calm you down is like trying to brush a piranha's teeth.
48:39You won't calm down.
48:40And, James, you've been brushed aside a couple of times
48:44by this individual.
48:45When are you going to man up and stick up for yourself?
48:48Did you allow people to do that?
48:50Elizabeth asked me about three times if you can cook,
48:52so I was like, Elizabeth, you just cook.
48:54But...
48:55Yeah.
48:56It is what it is, I'm...
48:58Yeah.
48:59OK.
49:00Sarah.
49:01Which two people are you bringing back in the boardroom?
49:03I think, unfortunately, I've got to bring back Elizabeth,
49:06and then I'll have to bring back Bushra,
49:07because I just feel like the contribution wasn't...
49:09But, Sarah, what did James do in this task?
49:11What was James' role in the task?
49:13The thing is, for me...
49:14You've done nothing in nine weeks.
49:16Listen, I can speak.
49:17For me, the pitch was the deal-breaker,
49:19the bad jokes, the awkward moments,
49:21and the abrupt nature and the disagreements
49:23between yourself and Elizabeth.
49:24So that's why I'm bringing you both back in.
49:27James, go back to the house.
49:31Good luck, guys.
49:35You've got man up, sunshine.
49:37OK, I will.
49:38I will.
49:43OK, listen, ladies, you go outside.
49:46At least one of you is going to be fired today.
49:49OK?
49:50Yes, little sugar.
49:51OK.
49:58Sarah has not controlled this team properly.
50:01This task really should have been made for her,
50:03which is why you made her project manager.
50:04Exactly.
50:05She sells food to the retailers,
50:07and she got this so badly wrong.
50:08Yeah.
50:09Elizabeth, I don't know.
50:11I mean, I've been banging on at her for the past nine weeks
50:15as step aside, work as a team player,
50:18and she just can't seem to do it.
50:21For me, you can't fault her commitment to every single task,
50:25and in a way, that's part of her problem,
50:27is that she doesn't let anybody else shine.
50:30Well, Bushra, in my opinion, she has been standing back.
50:33I mean, she's spoke more in this last few minutes
50:37than she has done throughout the whole nine weeks,
50:40as far as I'm concerned.
50:41I don't think there's any point that I can say
50:43that she's made a significant contribution,
50:45but she hasn't been the worst candidate either.
50:50Yes, Lord Sugar?
50:51Yes, can you send the three of them in, please?
51:00Now, Sarah, you confess to being guilty
51:11of not listening to people when they speak to you.
51:13Bushra, did you find that in the case of Sarah
51:16and this particular task?
51:17100%.
51:18I would say that when I even talked about the word crusader,
51:21I said it so many times,
51:22I think she got bored of me going over it so many times.
51:25I mean, that is an absolute lie.
51:27It's an absolute lie.
51:28It was not the right word.
51:29It was not the right word.
51:31Hold on, if I can just speak.
51:32That's total rubbish, Bushra.
51:33If I can just speak.
51:34You are the project manager on this task.
51:36Yes, I am.
51:37You chose this word.
51:38I told you.
51:39Are you sure?
51:40You said to me, it's going to be on my head
51:42if I take this brand new.
51:43I totally said that.
51:44Even now, sitting in front of Lord Sugar,
51:45you talk rubbish.
51:46Bushra, Bushra, what's your tactic?
51:48Pointless twaddle.
51:49To not come up with anything in order to put Sarah under us.
51:51Elizabeth, I don't have any tactics.
51:52That is your tactic, Bushra.
51:53It's been your tactic for nine weeks.
51:54You sit back and you don't do it.
51:55I think you look at everything
51:56through rose-coloured glasses, Sarah.
51:58I think you sit on the fence more than I do.
52:00I just think that just because you...
52:01But you just said that I made all these decisions, Bushra.
52:02But you sit on the fence when it comes to your team.
52:04If you were not happy with my performance,
52:06why do you not speak up?
52:07Take the splinters out of your backside
52:08and make your mind up.
52:09Why do you not speak up, Sarah?
52:10I speak up all the time, Bushra.
52:11You never speak up.
52:12You never speak up.
52:13That's why...
52:14How bad she was in the pitch.
52:15Have you said to Elizabeth...
52:16The pitch.
52:17I cannot believe that you...
52:18That you did that or you behaved like that.
52:19I have totally...
52:20You weren't great in the pitch either.
52:21No, of course not.
52:22With respect, Bushra.
52:23Can you come up for air a minute, Bushra?
52:25Elizabeth, one of your claims here is that you're very good with logistics.
52:29Yes.
52:30Finding solutions, figuring out profit and loss, managing teams, and most importantly, leading teams.
52:37I think one thing if you say...
52:38Talk about leading with your chin.
52:40It's leading with my chin, Lord Sugar, and I think I've proved that.
52:43One thing I will say, Lord Sugar, is that if there is...
52:45You are impossible to control, Elizabeth.
52:47If there is one...
52:48In florist terms, you're like a giant hogweed.
52:51You know?
52:52You just completely take over.
52:54I prefer to call myself a sunflower.
52:55All right.
52:56Sunflower, whatever.
52:57Lord Sugar, if there's one thing that that shows, maybe it's because I'm a leader.
53:01Maybe it's because I'm someone that will turn myself inside out to make my business plan work for you.
53:06I will achieve you one million pounds worth of additional turnover in a business within 18 months that is currently running and in a position to go tomorrow.
53:15And I will do that for you.
53:16Well...
53:17And what I've done in this process at all times...
53:19You can't guarantee you're going to make me a million pounds.
53:21I'm sorry.
53:22But that's the risk of being...
53:23That is irresponsible and silly.
53:25And one of the problems I have with you, Elizabeth, is that, you know, I have to go into business as somebody who can share and delegate and let people get on with things.
53:35And I'm just wondering whether a leopard's going to be able to change its spots.
53:39Sarah Lynn, why should you remain in this process?
53:41I've been on the winning team more than anybody.
53:43There's no coincidence.
53:44It's because I work with people.
53:45I work together.
53:46I lead.
53:47I make decisions when I need to.
53:48I feel that over the nine weeks, Bushra hasn't contributed much at all.
53:50I think that's completely untrue because in the task, Sarah, you were like, Elizabeth is very draining.
53:55Elizabeth is so draining, she's taking energy from us.
53:58No, no, no.
53:59There was one...
54:00No, no, no.
54:01That's absolutely not true.
54:02Elizabeth, Elizabeth, you turned it into a pantomime.
54:05It was absolutely not true.
54:06Bushra, you were part of the pantomime.
54:08You were talking about Donald Trump in a pitch about food.
54:11It was about interaction, Sarah.
54:12I honestly just think that I'm probably a bigger threat to you because we're very alike from the way we are.
54:16Absolutely not a threat to me, Bushra.
54:17Right.
54:18It's time for me to summarize the situation.
54:22Bushra, I'm a great believer in that saying, no smoke without fire.
54:27And there's been lots of accusations by your colleagues that they have not seen anything from you.
54:33And it's only been this last few hours that you started to talk up.
54:38Sarah, the brand name, Gourmet Crusaders, whether you believe it or not, it was pretty bad branding.
54:46You know, you didn't get it.
54:48And that worries me that you didn't get it.
54:50Elizabeth, I seriously believe that you wholeheartedly throw yourself into the task.
54:58And I know you mean well, but your enthusiasm sometimes is far too much for me to tolerate.
55:07I have to make a decision.
55:09And, Elizabeth, I'm really struggling in visualizing you as my business partner.
55:21But, Bushra, I don't think you've done much in this last nine weeks.
55:27And it is, with regret, that you are fired.
55:31Thank you, Lord Jesus, for this opportunity.
55:33Now, Elizabeth, it is your passion that has kept you going here.
55:51Will you give me one more chance, please, Lord Sugar?
55:53I promise I will not let you down.
55:56And I think you know that I won't.
55:58I will do as I am told.
55:59I will sit in the background and I will work my socks off.
56:02Well, sitting in the background is what she did.
56:04I will sit in the background and work my socks off.
56:07That's multitasking, isn't it? You're going to do that.
56:10I can multitask. I've said it in my...
56:12Sit in the background and work your socks off at the same time.
56:14Lord Sugar, this is the greatest.
56:15I get what you're saying. I get it. I get it.
56:16I will not let you down, Lord Sugar.
56:17Go back to the house. Shut up.
56:19Yes, Lord Sugar, thank you. Go back to the house.
56:21Thank you, thank you, thank you.
56:22Much appreciated.
56:25All the best, babe, yeah?
56:28Good luck.
56:30Sorry, Bishop.
56:31Good luck, OK?
56:46Sarah threw me under the bus,
56:48but I did see that I was one of her biggest threats in this competition.
56:52And, yeah, just excited to see what the future holds.
56:57James, I didn't go in the boardroom, love.
56:59He said to me I need to man up as I was leaving the boardroom.
57:01He said it again.
57:02Literally, I was just walking out the door,
57:04and as the door was going to close,
57:05James, you need to man up.
57:07He keeps doing that to you, doesn't he?
57:09I'm back.
57:10Yay!
57:11I love you.
57:12I love you.
57:13I love you.
57:14I love you.
57:15I love you.
57:16I love you.
57:17Yay!
57:18Yay!
57:19Go on, Lucy.
57:20Yay!
57:21I love you.
57:23I love you.
57:24Well done.
57:25Well done.
57:26What did he say to you?
57:27He was going to sack me.
57:28I'm like, please don't sugar.
57:29Please don't sugar.
57:30Don't do no sugar.
57:31And he was like, oh, I'll come back to the house.
57:33You know what?
57:34You've done the bottom three three times, most out of anyone,
57:36and survived all three, so fair play.
57:39Do you know what?
57:40Bushra got a claws out, but I found my teeth.
57:43Yay!
57:44Guys, watch out.
57:45I've got my fight back, and I'm ready.
57:48Now, seven candidates remain.
57:53Lord Sugar's search for his next business partner continues.
58:00Next time.
58:01You're going to act as fashion agents at your very own catwalk show.
58:06Fashion fiascoes.
58:07Give us a grrr.
58:09Show me a little bit more skin, please.
58:11Do you know what?
58:12I'm going to need my glasses on for this.
58:13Turn to catwalk catastrophes.
58:15Right, you want me to direct it, or do you want me to make a mess of it?
58:19Like a gold ghost.
58:21And in the boardroom.
58:22This was a big mess up.
58:24It's gloves off.
58:25The fashion police would want to breathalise you.
58:27You're fired.
58:45You're fired.
58:46Now.
58:47My profile.
58:48You drop aanca.
58:49You droid.
58:50Let it run.
58:51You voters wear your legs.
58:53Interestingly, you don't look 만난 his legs.
58:55The first one.
58:56You Bettor turist.
58:57The person fat erode.
58:58They have a little trick to make it.
59:03They are dependent on what you decide.
59:04You're the current.
59:05You do moving the meat.
59:06You drive that eerie.
59:07You jump in there.
59:08You're the next one.
59:09The first thing.
59:10Maybe the first thing.
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