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00:00What's the bullshit? I've got natural immunity Lord sugar is on the hunt for a brand-new business partner
00:07You don't get furloughed you get fired fighting it out for his funding 16 ambitious entrepreneurs
00:19It's a deal worth fighting
00:24Okay, you guys there's some shit going down in here. It's not quite there. Yeah, let's go. Let's go
00:2816 candidates
00:3112 tough tasks. We don't know what you're bloody doing. This product is garbage one life-changing opportunity
00:39You're fired. You're fired. You messed it up. You're fired
00:52Previously you'll be creating a new non-alcoholic drink
00:56Bar boss Sophie stepped up
00:58So our vision is taste taste taste
01:02Navid floundered at the factory which one was the original because there's two beakers here. Okay, don't worry and their spiced beer
01:09failed to fizz I can't taste the like ginger cinnamon and nutmeg while Amy's bland branding
01:15I think it looks really good you guys
01:17I think so left the buyers wanting more I don't think it looks premium drinks man Nick led from the front
01:24What I want to do is go after vodka lime soda, but his rain proved rocky
01:28I just think we're going very very safe with just lime. I get it. You don't agree. I get it
01:32Harpreet wrestled with the recipe
01:34No, no get another one going now. No, we haven't got time. We have and things turn sour
01:39I think it tastes like salty energy drink in the boardroom a triumph for Nick's team
01:4510,000
01:46675
01:47Sophie was served with a warning you're listening to what other people tell you. I don't like that but for pharmacist Navid
01:55Three weeks and three times you've been accused of doing nothing a dose of reality
02:01You're fired now 12 candidates remain to fight for the chance to become Lord Sugar's business partner
02:094am
02:17Hello
02:19Good morning. Lord Sugar would like to meet you at the Maritime Museum in Greenwich
02:23Please bring an overnight bag. The cars will be outside in 30 minutes
02:27Lovely. Thank you
02:29Wakey wakey!
02:31Rise and shine
02:33National Maritime Museum
02:35Pack an overnight bag
02:37Maritime Museum
02:38What do you think that is? Something watery
02:40I think they might charter out like a boat
02:43I was so sick of being in that losing team
02:46Yeah
02:47I'm inspired to win. I cannot lose again
02:50Let's go
03:01Three of us haven't been PM
03:03Only Aaron's been PM so
03:05Yeah
03:06Someone's got to step up
03:07I do think we need to take Lord Sugar's advice though
03:09Like don't volunteer if you've got no experience
03:11That's a recipe for disaster
03:13Yeah
03:14In the heart of historic Greenwich
03:18Charting Britain's seafaring past
03:21The National Maritime Museum
03:25The National Maritime Museum
03:33Good morning
03:34Good morning
03:35Good morning Lord Sugar
03:36This building celebrates all aspects of Britain's long maritime history
03:42From vast naval fleets
03:44From vast naval fleets to fishing boats that brave the elements
03:48And fish is what your next task is all about
03:52In the last year British shoppers spent over 4 billion pounds on seafood
03:58So for this task part of your team will be fishing down in Cornwall for catch of the day
04:05And creating a fish dish to sell to the public
04:09The other part of the team is gonna sell fish to a major corporate client that I've arranged for you
04:16The team that makes the most profit will win
04:19And on the losing team at least one of you will be fired
04:23Now I'm gonna balance the teams up a little bit
04:26So Alex step over to infinity
04:32Everything clear?
04:33Yes Lord Sugar
04:34Good
04:35Off you go
04:37Today half of each team will head to Cornwall to fish for a catch of the day
04:42And buy from the markets in bulk
04:44The rest will stay in London to flog the fish to corporate clients
04:48This is gonna be one hell of a task
04:51First job
04:53Welcome to team infinity
04:55Thank you
04:56Select a skipper
04:57Does anybody actually want to put themselves forward?
05:04I mean I will do it if nobody else wants to
05:06But I'm just telling you now I don't have any experience
05:08But if nobody wants to I will do it
05:10Sounds like it's up near the street
05:12Because you've done a lot of massive contracts and tendering
05:14Yeah, we do tendering price and tendering obviously it's a lot different with supply and fish and catching fish
05:19But look if no one else is willing or comfortable to do it
05:23I'm happy to step forward and do that
05:25So we all happy with Alex?
05:26I am
05:27I am
05:28Amy was really quick to jump on oh you've done sales before on the corporate side
05:34But look we're here someone needed to step up and become PM and that's what I decided to do
05:39I'm happy to take control
05:41I am in the food industry I would be happy to put myself as project manager
05:47Also landing the top job
05:49I would hope that you can trust my leadership skills to hopefully get us the win
05:52Dessert parlour boss Harpreet
05:54I would really like to go for Pollock as the catch of the day
05:57Next select a fish to turn into a dish to sell to the public
06:01I eat that quite often myself, it's low calorie, high in protein and we can create a healthy lunch dish from it
06:09If it's an healthy option that's fine but people when they go to the seaside
06:13Traditional fish and chips are always the go to
06:15I do feel like people are making healthier choices and rather than a greasy meal
06:19They're probably going to want something lighter for lunch
06:21When you go to seaside resorts such as Cornwall
06:24You tend to have a lot of people who will go for the traditional kind of food
06:27So I'm kind of nervous in terms of what recipe we're going to get coming back
06:30I hope it isn't something too extravagant that we're going to find difficult to sell
06:36Choosing his team's catch of the day
06:39Perhaps with lobster we can perhaps go for a higher margin
06:42Project manager Alex
06:44But we'd also spend a lot more
06:46Yeah, with the prices that you would be selling to make a good profit
06:50I just honestly don't think we would get enough customers to win the task
06:55I feel like a really good option to go for would be the brown crab
06:59It's very popular
07:00And I also feel like the dishes that we could make with that would transfer really well in a farmer's market
07:04I would say crab
07:05Crab and also there's higher quantities this time of year
07:08Yeah, it's in catching months
07:10Crab, I mean obviously everyone's agreeing with crab but
07:12You don't have to agree with crab
07:13Yeah, I do think lobster would be a good choice
07:15I'm not trying to be the odd one out here
07:16Cool
07:17But obviously majority is crab so that's what we're going to go
07:20I think we're going to go crab on that one
07:21This team decided they were going to fish for crab but the problem is 80% of crab you throw away
07:26So it might be cheaper but you need a lot of it to create enough to sell and to make recipes to sell to the public
07:33So I really want a classic dish
07:35Yeah
07:36What do you think about a crab cake burger?
07:38I think it's something quite easy to make
07:40Everyone loves a burger
07:41Yeah
07:42We need to think of who wants to go down to Cornwall
07:45Next decide who will go and sustainably fish
07:48And who's going to stay back here in London
07:50And who will angle for deals with the corporate client
07:53Just so you know my dad takes us on annual fishing trips
07:56So ever since I was young I've been fishing
07:59On top of that I've been to car boot sales pretty much all my life
08:03On a Sunday I'd go and sell to the public you know
08:06So I'm very happy to go to Cornwall
08:08And I'm very happy to take lead on that if you need me to
08:10I think definitely Francesca would like you to be sub team leader
08:13I would love you to go down to Cornwall
08:15Yeah
08:16And you guys could catch the fish
08:17Yeah
08:18Let's do this
08:19Okay
08:20Yes
08:21Give it our heart and soul
08:22Oh
08:23Oh
08:24Okay guys
08:25Steph, Sophie and Amy
08:27You'll head down to Cornwall
08:28Great
08:29Fantastic
08:30Let's go
08:31Let's go guys
08:3411am
08:35While half of each team sets off for Cornwall
08:39The rest will stay in London to shift the Cornish fish in bulk
08:43I've never had crab
08:45Do you guys like it?
08:46What is it like?
08:47Yeah, I love it
08:48Describe it in three words
08:49What is a crab like?
08:50It's fishy
08:51It's meaty as well
08:52Yeah
08:53You just need the volume of crabs
08:54Yeah, that's the thing
08:55I feel like a lot is riding on how much they actually managed to cap
08:58Absolutely
08:593am
09:00First job for both London teams
09:06We've got quite a few types of fish to choose for
09:09What is people thinking?
09:11Select fish to sell to corporate clients
09:14Let's stick to the Dover sole
09:16And we push on the qualities and sell it for the highest price
09:18Before placing an order with their teammates in Cornwall
09:22We definitely want to sort of hit the monkfish first
09:27Absolutely agree with you
09:28With the profit margins that are available on that
09:29Bang on
09:30And with the second fish
09:33With place, we have got a high margin
09:35Yeah
09:36I would go for place
09:37I know it's small
09:39But I feel like it's going to be a popular option
09:41So we might have to sell quite a lot of it
09:43Yeah
09:44New Quay
09:48One of Cornwall's busiest fishing ports
09:53Before bulk buying corporate orders at the fish market
09:57Teams will hit the high seas
10:02To reel in their catch of the day
10:05Don't drown
10:06Is that the news, I suppose?
10:07It's our catch area
10:08Yeah
10:10Check on it
10:11That direction
10:13Oh my God, look at the sun
10:18We're going to get the sunrise, guys
10:20I'm going to call you guys
10:23Oh my God, a dolphin
10:26Oh my God
10:28I'm ready to get going now
10:30I'm ready
10:33London
10:35Laid on by Lord Sugar
10:37Two top hotels
10:39The two fish that we've picked
10:40Is the monkfish and the place
10:41With the potential to take big orders
10:44Don't forget we can also offer them any catch of the day
10:48We understand you may be in the market for some fish
10:51Sure, always
10:52We were thinking of maybe the Dover sole
10:54We sell a lot of Dover sole
10:56We sell a lot of Dover sole in the hotel
10:57It's something that people love
10:58Yeah, I mean what we would like to show you is that we will absolutely endeavour to find the best Dover sole that we possibly can
11:04And just in return we feel that the sort of £25 per kilo price point you would be happy with
11:12I mean obviously £25 per kilo is expensive for Dover sole so I'm expecting it to be absolutely perfect
11:17Okay
11:18I'm talking about buying nine kilo
11:19Okay
11:20So they need to be skinned both sides
11:21Yep
11:22They should be pan ready
11:23So fins off and the row out
11:25No problem
11:26Is there a particular time tomorrow?
11:28I wouldn't accept a fish delivery after say 10 o'clock in the morning
11:31Okay, we will make sure it's of the utmost quality and we will get here on time
11:35Several times Harpreet promised top quality and meeting the exact standards of this chef
11:40If this team don't deliver to those standards, they won't get the price that they're expecting
11:45We do have a team down in Cornwall and they're out to catch some Pollock
11:49So that's something that we could also offer to you
11:51Depends on the price, right?
11:52Um, I think we could go to round about the £8.50 mark
11:56Yeah
11:57So that's a total of £85 for the 10kg worth of Pollock
12:01Yeah, yeah, yeah, sure
12:03With the monkfish, what sort of quantities would you be looking for?
12:06We'd be looking for around eight to nine kilos
12:09Also trying to net a deal
12:11I mean, we were sort of looking at the £25.50 mark per kg
12:16Project manager, Alex
12:18Yeah, I think it should be about right, yeah
12:20Yeah?
12:21With the place, we're probably looking for about 10 kilos, 20 in number
12:25Cool
12:26I know at the moment it's in season
12:29Mm-hmm
12:30And there's some good produce out there
12:32Yeah
12:33Which normally drives the price down when it's in season
12:35Because it's plenty around
12:37Okay
12:38I think with the price range, we were sort of hitting at the £12.50 mark
12:45Mm-hmm
12:46No, it's probably about 50% more than what we paid
12:50It is currently
12:51Yeah
12:52I know that we're catching some good fish
12:54Mm-hmm
12:55So I think going in at around the £7.50 mark
12:58That would be a really good price if we can hit that off
13:01Mm-hmm
13:02As long as the prep's okay, we can still make it work here
13:03Sure
13:04Yeah
13:05Thank you for your time at home
13:06Thank you very much, take care
13:07They came here to a five-star hotel to sell fish
13:12They forgot to offer the guy the catch of the day, their crab
13:16I mean, what on earth are they thinking?
13:19So, I think that went well
13:21I think so
13:22I did think of something there as we left
13:24What did you think?
13:25We didn't mention the crab, the catch of the day
13:27Yeah
13:29Yeah
13:30I actually didn't realise until we come out
13:35That could have been a big order
13:38You don't want to sell something and we don't deliver
13:40If the other team don't catch enough crabs
13:42And we made a deal here
13:46In Cornwall
13:47Fingers crossed
13:48Moment of truth
13:49Here we go
13:50Hauling in their catch of the day
13:52What have we got?
13:53Oh, I can see them
13:55Amy, Stephanie and Sophie
13:57All right, grab him
13:59Oh
14:00Drop him in there
14:01Ah!
14:02Ah!
14:03Ah!
14:04Look at him
14:05Oh my God
14:06He's spicy
14:07Ah!
14:08Yes
14:09Go on, pull him
14:11Ah!
14:12Yeah, there you go
14:13Yeah
14:14Ah!
14:15Ah!
14:16You literally didn't throw that at me
14:18Sorry, sorry
14:19He was grabbing onto me
14:21Ah!
14:22Spicy
14:23Oh my God
14:24Oh my God
14:25What are you doing?
14:26Ah!
14:27I hope our other team is selling really well
14:29Because fresh crab from Cornwall
14:31What more can you ask for?
14:32Get him in there
14:33Yes
14:36Quite round here this fish
14:37Yeah, it's a bit shy
14:39While Aaron and Nick struggle to catch
14:42Fish on
14:43Pulling in the Pollock
14:45Wow
14:46Bummer boys, keep up
14:47Francesca
14:50There you go, fish on again
14:51Fish on
14:52Guys, three fish down
14:53Catch up
14:54Aaron, are you on?
14:55No, I don't have to fish
14:57You're not catching any though
14:58Come on
14:59There's lots of fish down there
15:01So if you're not catching it
15:02You're not working hard enough
15:03Fish on
15:04See?
15:05Just bring it in every way
15:07Wowzers
15:09We've only got five pollock
15:11How was that in kg?
15:12Probably about nine kilos
15:13Nine kilos
15:14Okay
15:15The boys really need to like step it up
15:17Because if I'm the only one catching fish
15:19And pulling my weight
15:20Then what are we actually going to do
15:21You know, when it comes to the farmers market tomorrow
15:23I do think we need to keep pushing it
15:25Because that's not enough
15:26South London
15:28Next for Alex, Akshay and Catherine
15:32If we were to go for say the burger
15:34Decide what dish their Cornish teammates will make and sell at tomorrow's market
15:40So you'd be using 75 grams of crab per burger
15:45Correct
15:46As opposed to arancini which would be 33
15:48I mean if burgers was less crab content I would 100% go with that
15:52But the cost will double for that product
15:55But the case is are we going to sell double amount of burgers
15:58Compared to the arancini
16:00Would people be more inclined to grab say burger and chips?
16:04I do think the arancini is going to be the best bet after listening to both of you
16:08So I think we should go with the arancini
16:10I just hope the girls are able to sell it in Cornwall
16:12It smells incredible
16:14I know they really favoured the burger
16:16Yum
16:17I am confident in this dish
16:18But I just hope they're able to sell this and get the volume we need
16:23On the other team
16:25We've got something like fish tacos
16:27Dish decided
16:29Phoning through her fish order
16:31Project manager Harpreet
16:33Francesca hi
16:35You've got all of us here how are you?
16:37We've had a good day fishing
16:39Okay so I've got a lot of information
16:41I need a total of 30 kilograms of Pollock
16:45You're gonna keep back 20 kilograms of that
16:47That would include your recipe
16:49You're going to be making tacos
16:51And we discussed with a corporate order this morning an additional 10 kg
16:57I need you to go to the markets today
16:59I need you to buy Dover sole
17:01These need to be the highest quality Dover sole
17:039 kg total
17:05Okay
17:07Good luck guys
17:08Thanks you too
17:09Bye
17:10I am concerned
17:11We're not gonna catch enough how we're meant to sell this all tomorrow
17:13Don't be concerned
17:14Don't be concerned we'll catch
17:15Okay let's do this
17:17Phoning through his fish list
17:20We have so much crab you wouldn't believe it
17:23Project manager Alex
17:25How was your meeting with the corporate client?
17:28So we've got 10 kg of monkfish sold
17:31And 10 kg of place
17:32Yeah
17:33A little bit of monkfish
17:34He said I need 20 pieces
17:37Any crab?
17:38No
17:40Unfortunately
17:41Did he cry?
17:42No unfortunately that was missed out on our behalf
17:45What?
17:46So just to confirm
17:48You haven't sold any of the crab to the corporate client?
17:51Unfortunately no
17:52Well we've gotten pretty much 70 kgs
17:54And now I don't think we're gonna need anywhere near what we've got
17:57What is the recipe like?
17:59So we've got the recipe base which is an arancini
18:02How come you went for the arancini over the burger?
18:05Because the profit margins are so much bigger
18:07Okay so how much crab do we need for the arancini that's been selected?
18:11So we need 25 kg of crab meat
18:14Okay
18:15All right
18:16Thank you
18:17Bye
18:19It seems mind-blowing to me
18:20Our purpose today was to go and fish for crab
18:22But they didn't think to sell any of it to the corporate clients
18:25I don't know how that's been missed
18:26I don't
18:27It's a lot of crabs that have caught
18:29Mmm
18:30Yeah
18:31They don't seem happy about the arancini
18:34No
18:3511am
18:38Still pushing for Pollock
18:40Just coming in to a show of fish now guys
18:42Francesca, Aaron and Nick
18:44Oh
18:46Wowzers
18:47That's definitely a Pollock
18:49Fish on
18:50There it is
18:51Wow
18:52Oh my god
18:53Get in
18:54Oh yeah
18:55I've got one
18:56Oh this is a beast
18:57There we go
18:58I also caught one
18:59Hey
19:00Yes baby
19:01Look at that Pollock
19:02Fish on
19:03Got another one
19:04Whoa
19:05Right
19:06That is a good one
19:08Hello
19:09Yes
19:10Yeah
19:11Yeah
19:12Woo
19:13Fish number 10
19:14Awesome
19:19Back in London
19:20Got a couple of extras to spice it up a little bit
19:23Add a little bit of a kick
19:24Working on ways to maximise profits on her fish tacos
19:28And something on the side where people feel that they're getting value for money
19:31Project manager Harpreet
19:34I'm pretty sure just having a look at the taco options
19:37We should be going for the soft shell taco
19:39Okay
19:40Right
19:41What else is in that marinade?
19:42There's red chilli
19:43We need some spice
19:44Red chillies
19:45Find red chillies on there please
19:46Red chilli
19:47Pack of free
19:4860 pence
19:49Red onions
19:5023 onions
19:51Why have we only got 23 onions?
19:52Is that enough?
19:53We need 90 tomatoes
19:5590
19:56Put it down and I'll just go over my maximum
19:58It's 90 tomatoes times 14 pence each
20:00What's on the side of this dish?
20:02So we want the tortilla chips
20:04Listen can you do that calculation?
20:06And find me tortilla chips Brittany please?
20:07Yeah
20:08Let's just let Akeen get all this down now and inquire
20:10Okay
20:11I'm just going to talk to myself
20:12Yep
20:13Fish is fine
20:14I did decide to spend some extra money on additional ingredients to bulk this taco up
20:17The price is going to be justifiable rather than a bog standard taco that they wouldn't blink twice at
20:22Okay guys £218 cost price, around £8
20:25That's a markup of £5.50 per dish
20:28Easy for them to prepare
20:29Yes
20:30Yes
20:31On the other team
20:3345ml of mayonnaise per portion
20:35Focused on cutting costs
20:37Per portion
20:38Then we need a lot of garlic mayonnaise
20:41Akshay
20:42Could we put maybe rocket or something green with it?
20:47So the rocket is a pound for £60,000
20:50So that's a pound
20:51It's a big costume
20:52Guys that is very expensive, I would not even have that
20:55In terms of the rocket and the side salad we can go with what's cheaper
20:58You can actually even put them on top of the actual lettuce leaf
21:01I genuinely think
21:02But then it's not going to look as good, it's not going to look as high end
21:05Imagine like the rocket leaves just mixed in with it
21:08Yeah
21:09So that would initially be
21:10I genuinely think we should not do that
21:13What, so you're saying this lettuce?
21:15Lettuce or anything else but I don't want to spend £110 on that
21:19I mean that just looks basic
21:21It does
21:22And a lot of people do like rocket with this kind of dish
21:25They've decided to add garlic, mayo and rocket to their dish
21:29That's a garnish, that's not something that's adding value that makes it look more expensive
21:35And creates a higher price margin
21:37We've got a cost of £2.38
21:39Yeah
21:40We're putting it up for £7.99
21:42Which leaves us a total profit per portion at £5.63
21:46Okay
21:473pm
21:49A wholesale fish market
21:51We were looking for like £10 per kilo
21:54Last job of the day in Cornwall
21:56We were wondering how you would feel about maybe doing it like £8.80 per kilo
22:01Buy fish for the clients in London
22:06I'm probably looking something like £13 a kilo
22:10Yeah, £13, wow
22:13Erm, that's a lot more than I was expecting
22:17Erm
22:19What about if I said to you
22:22That I was willing to go up to £9.75?
22:26I would come down to maybe £11.50
22:29Yeah
22:30£11.50
22:32What about if I came up to £10.25?
22:35£10.50
22:37I've got a deal
22:39That's it, I'm afraid
22:41That's it
22:424pm
22:44Right guys, thank you so much
22:46Recipes ready
22:48Guys, let's load up the van and get them to London
22:51Yeah
22:52Fish deals done
22:53Tomorrow, try to reel in a profit
22:574am
23:02In London, both teams take delivery of their fish
23:06Right, we can rip that off
23:07In Cornwall, tasked with producing fish tacos
23:11This obviously is 10 portions
23:13So we need to times everything by 10
23:15And do enough for our 100
23:17Priority for Francesca
23:19Scaling up the recipe
23:21So when we're doing it
23:22Make sure that we think about that
23:24No, the easiest thing to do
23:25Do your 10 portions
23:26Once you've done that
23:27You've done a side and just keep repeating that
23:29Yeah
23:30I don't think that's the right way to do it at all
23:31OK, you do it that way
23:32And I guarantee that you'll end up confusing yourselves
23:34Aaron, it takes an hour to do this
23:37OK, so what I'm going to do
23:38And it'll take us 10 hours to do 10 times
23:40When you get confused though
23:41Just remember that conversation
23:42I'm just like the maths
23:43I'm just like the maths
23:44We need to do 10 of them
23:45I do think Aaron's right
23:46I think we know what we need to do
23:47No, I want to do it with Francesca's work
23:49Sub PM
23:50And then obviously if things go wrong
23:52Then we can go back and revert it
23:56Charged with producing Arancini
23:59Loads of garlic mayo
24:00I'm not sure what this is for
24:02For Sophie, Amy and Stephanie
24:04And you know what, rock it as a garnish
24:07A chance to size up supplies
24:09What are we going to upsell?
24:11Nothing, there's nothing to upsell
24:13Hey guys
24:15Listen, with the recipe that we've done
24:17They taste amazing
24:19What's the upsell element?
24:20Is there anything extra?
24:21There's just garlic mayo and rock it
24:23To upsell initially what we've got
24:25We've taken a British take on an Italian dish
24:28No, so actually sorry
24:30I don't think you understand
24:32What she was trying to say is that
24:33There's no added value product
24:35So for example chips and stuff
24:36That we would have then been able to add like £2 to a product
24:39Look girl, is that the end of the day right?
24:41A decision's been made and we're relying on you to sort of push that out now
24:44So for the selling price we've got £7.99
24:46Obviously if we're really struggling
24:48You can gradually come down on price
24:50Obviously you don't want to just jump down on a low price
24:53Yeah, yeah, yeah, of course
24:54Make sure you sell them
24:55Bye
24:56Bye
24:57I honestly feel like they had a breakdown in London
24:59And completely forgot what we were doing here and why we're here
25:03While Cornish kitchens get cooking
25:07And then all you want to do is remove the head
25:09In London
25:10So I'm putting my tip of my knife in there
25:12Guts, blood and gore all want to be removed
25:15A lesson in fish prep
25:17Take hold and just pull away
25:20Having promised the hotel premium products
25:22Akeem, I would like you to prepare the Dover sole
25:25Project manager Harpreet hands out jobs
25:28Do you feel comfortable with all the elements you need to do?
25:31Absolutely, perfect
25:32I trust you on the precision with that
25:34Oh
25:35This is
25:36Oh
25:37Akeem are you on your first oversell?
25:39Yep
25:40Just being very careful
25:42Oh gross
25:44I've watched Alien enough times
25:46It just looks like that
25:47Yeah
25:48Gills seem to be just a little bit tricky
25:51Yeah
25:52It's like some sort of orange goo that comes out
25:55Which is the road
25:56Squeeze it hard, apply pressure, and get whatever's in there out
26:00Blah
26:01On the other team, Catherine has gone home sick
26:08Leaving cleaning company boss Alex
26:11Have I checked every one you've put in?
26:13Yep
26:14Overseeing every detail
26:15No, actually we need to make sure there's no spines on it
26:21So look, let's get this one done properly
26:26Um, Alex?
26:27Yes?
26:28What time did you arrange to deliver the fish with the chef?
26:32It was missed out, unfortunately
26:35With the client
26:36You forgot to ask him?
26:37Yes
26:38What time he wants it?
26:39Yes
26:40Yeah
26:41I mean when you're taking an order for a product
26:43Getting the time right is really important
26:46Particularly as you don't know whether this is for lunch
26:48Or it's for dinner
26:50I mean by this stage it'll be Sunday lunch next week by the time they get there
27:02In Cornwall
27:03I think it's going to take time to cook this amount of rice
27:06Wrangling with the recipe for their rice balls
27:09You can't hurry it up
27:10No, there's no rushing that part
27:12Right
27:13Amy, Sophie, and Stephanie
27:15I think my worry is just the timing
27:17Because to get a really good consistency with a risotto the longer you take the better it is
27:21Kind of have to put the whole body into it, huh?
27:24Oh my god, my arm
27:25My wrist
27:26Think how much easier a burger would have been
27:29Yeah, literally
27:30It's a little depressing
27:32I just can't believe how long this recipe takes
27:34The key to winning this task is simplicity
27:37100%
27:38And this is like the most complex recipe
27:40We didn't even want to do arancini
27:42It wasn't even spoken about in the brainstorm
27:44And I don't think they've thought about cooking on volume
27:46I don't think they've actually thought about us at all
27:48I think they forgot we're in Cornwall and why we're here
27:52Across town
27:54Pushing on with their taco prep
27:56Finish the lime juice, now onto the chillies
27:58I need to just add the olive oil to take a minute
28:00Aaron, Nick, and Francesca
28:02Right, let's get that iced and in the fridge
28:05And then we're going to marinate it right at the end
28:06Boys, then in terms of the salsa
28:08If Nick you can do all the tomatoes
28:10Can we actually have 100 tomatoes, please?
28:12Aaron, please, can you do all the red onions?
28:14Yeah
28:15We need 25
28:16How are you doing this, Nick?
28:17Is it into quarters like that?
28:18Yeah
28:19I think we're getting through this quickly, boys
28:21Just let's just keep going at this speed
28:24At the moment it's going to plan
28:26We've got a few more minutes just to finish off the salsa
28:29So actually everyone's got their head down
28:31And we're working quicker than I expected
28:339.30am, London
28:36You see that? That needs to come off
28:39While Alex keeps up quality control
28:41Guys, we need to move fast
28:43We need to get this fish on the van
28:44For Harpreet, hotel delivery deadline looming
28:48Akeem, you're making it absolutely perfect, which is great
28:51But if it's not as perfect, that's OK
28:53I'm just going to forfeit the gills and just focus on removing the bloodline
28:58Just whatever you've done is going to hopefully be good enough
29:01OK
29:02Put the best ones on top
29:04Yeah, that one's pretty there
29:05Right, they're ugly
29:07Yeah, these are the ones that are going just under
29:09Hide that one a bit
29:10The team started out really confident
29:11They were listening to all the instructions, prepping their fish
29:14Time's ticking now, they're starting to panic
29:16Come on guys
29:17I hope the chef is happy with the quality they prepare
29:19OK, central London
29:21Let's go
29:24Truro Farmers Market
29:26Francesca, do you know where the salsa is?
29:28While Aaron, Nick and Francesca set up shop
29:31In one of the fridge bags, just keep looking
29:35Still stuck on their arancini
29:38Right guys, I think we should get it off now
29:40Amy, Stephanie and Sophie
29:42Let's just get it in the fridge
29:44Yeah
29:45Guys, we're just running out of time
29:46Yeah, I know
29:47I wouldn't worry about that Amy, just get it in
29:52Guys, we're just going to have to wait for it to cool down
29:54And, you know, work as hard as we can to shift it with the time that we have at the farmers market
29:58Well then it sounds like it's going to take another 20 minutes
30:00Yeah
30:04Right, that is everything
30:05With Alex and Akshay's fish finally passing muster
30:10Go, go, go, go, go, go, go
30:11Double checking his promised premium product
30:13Normally what I do is I check the bottom
30:15OK
30:16Because that's where you hide the bad stuff, right?
30:17OK
30:18The chef at the langer
30:20The lungs are still there, the gills
30:22Yeah
30:23There's some blood there
30:24Yeah
30:25That should have been prepped better than that
30:26Of course
30:27A kilo
30:28Yeah, so now we've got to talk about price
30:30Um, completely appreciate your feedback
30:32Um, taking that on board obviously
30:34Um, how would something like 24 pounds a kilo sound to you?
30:38I think we can do a little bit better than that
30:40OK
30:41Um
30:45Look, I want to keep you happy, Chris
30:47Um, would you potentially be agreeable to 23.75 per kilo?
30:5122 pounds a kilo
30:53To me sounds like a fair price for this Dover sole
30:55OK
30:56Would we potentially be able to meet in the middle, Chris?
30:59And let's do this at 22.50 per kilo
31:02Sounds good
31:06Lunchtime, Cornwall
31:08Fresh crab arancini
31:10While team arancini finally set up
31:13Guys, I've nearly done one tray now
31:16Across the market
31:17What would you like?
31:18Two fish tacos
31:19Footfall high
31:21Service slow
31:22Probably how long will that fish be?
31:23Er, maybe about
31:24Three, four minutes
31:25Three, four minutes
31:26Nick
31:27Yeah
31:28Do you mind getting some more bread on please mate?
31:29Bread?
31:30Yeah
31:31Why is that on so high?
31:32That's too high
31:33Yeah, you're gonna burn your taco
31:34Can we get another one, two on please Nick?
31:36Yeah, yeah, yeah
31:37I just wish we had to cool down
31:38Yeah, yeah, yeah
31:39Thank you for this panel
31:40Thank you for this panel
31:41Thank you so much for waiting
31:42I'm so sorry
31:43Here's a bottle of water for saying sorry
31:45Thank you very much
31:46Have a lovely day
31:47I'm not gonna lie
31:48It's extremely manic right now
31:49I think Aaron's good
31:50He's taken over on the fish
31:51Nick's a little bit all over the place
31:53So
31:54Woo
31:55Can't even breathe
31:56On the other team
32:00Hello
32:01Would you like to try some crab arancini?
32:03At last pulling in the punters
32:05So we're doing five for 7.99
32:07Is that okay?
32:08Stephanie
32:09So here's your two portions
32:11Thank you so much
32:12Thank you
32:13Enjoy
32:14Bye-bye
32:15Hi ladies
32:16Would you like to try some fresh crab arancini, boss?
32:18That's who I was speaking to
32:19Yeah, well you're speaking to everyone's stuff
32:21So it's like quite difficult to speak to anyone
32:23Well you've got to put yourself forward
32:24Yeah
32:25Well we wouldn't have any products to sell
32:26We also wouldn't have any sales without me at this point in time
32:29You can't make a sale without any product
32:32Yeah, I know but you also have to make the sale
32:34You can't blame that on me
32:35No, I'm not
32:36I'm just saying
32:37You were having a go at me for speaking to people
32:38I wasn't having a go at me
32:39You just said I've spoken to them
32:40I said I was speaking to them
32:41Yeah
32:42So don't get asked to
32:43Every single boar so far that we've sold
32:46Has been prepared by myself
32:48But obviously I want to get in front
32:49And I want to do some sales too
32:51Steph, can you make the arancini balls now?
32:53Yeah
32:54Thanks so much
32:57London
32:58Flogging their leftover fish
33:00I think you always regret it if you don't go ridiculously high
33:03Yep
33:04To the capital's cafes and restaurants
33:06I agree
33:07As long as you don't offend them
33:08And it doesn't make it look like we don't know what we're talking about
33:11Harpreet, Hakeem and Brittany
33:14So per kilo we're looking at a price of £30 that we can offer you today
33:18No, not a chance
33:19I'll be straight up with you
33:20Okay
33:21This is what we do day in day out
33:22Okay
33:23We buy fish from some of the best fish suppliers in the country
33:26£30 per kilo is an insult
33:29Okay
33:30I am so sorry that you're not insulted
33:31We would be able to offer a price of £28 per kilo
33:34If that was something you were interested in
33:36So we are bringing down
33:37You've got to come right down
33:38Your jaw might drop at this
33:39But we pay about £12 a kilo for monkfish sales
33:42We would not be able to come down to eat that at all
33:45The team came with an extraordinary high price for their monkfish
33:48The gentleman turned around and said it was an insult
33:50He was offended
33:51They need every penny
33:52And they've just lost out on a sale
33:54The Biltmore Hotel
33:57Finally delivering their fish
33:59Caught within 48 hours
34:01Akshay and Alex
34:03Prep this morning and straight to your kitchen
34:05So I'd love to be able to show you the fish that we've got
34:07We are into lunch now
34:09Yes
34:10So I'll have to try and push that for dinner
34:11Totally understand
34:12And we'd still take it
34:13But we'd probably need to talk about the price
34:16But in terms of the actual quality of the fish
34:18What are your thoughts on that?
34:19The prep actually looks like it's been done really well
34:21What is it you're sort of thinking at the moment?
34:23For me I'd probably knock it down to around £20 a kilo
34:25I mean if you're happy to meet in the middle at the £22.75 we can call that a deal
34:30OK
34:31Sounds good
34:32Yeah
34:33Delivering the product so late it could have been really detrimental to the sale
34:37But we managed to turn it around
34:39So it's only £302.50
34:42At the market
34:43I hope you really enjoy them
34:44A lot of love going into that
34:46The fish tacos fly
34:48I really hope you enjoy that
34:50But feeling the pinch
34:51Would you like to try some crab arancini?
34:53No
34:54Team arancini
34:56We need to try and attract more people to the store
34:59We have a little over an hour left to sell
35:01I really think we should drop the price to £5
35:03Then it's £1 per ball
35:05It's so much more affordable for a lot of people
35:07I was going to say £6 but you are the sub-team leader
35:09If you want to call it £5
35:11How do you feel safe?
35:12Well they're not shifting are they?
35:14And we don't have much time left
35:16£5 for £5
35:17We need to change it on the board
35:18Yeah I'll change it
35:19You crack on with sales
35:202pm
35:23Hoping to hook a wholesale buyer for their remaining fish
35:27It's literally caught from the sea
35:29Akshay
35:30How much are you pricing it for?
35:32I mean we could do something around £12 mark
35:36How much could you do the four pieces for us?
35:38Four pieces
35:39£10 each
35:40If you say yes now
35:41I'll give you £8 each for all
35:43That's me halfway £9
35:45Fair?
35:46Yes
35:47That's a downer deal
35:48And that's a deal for £63
35:49Great
35:50Yeah we're happy with that
35:52The only thing I was a little bit troubled by was the fact that he jumped straight into a £10 mark
35:57But once he said that price we can't go back
36:00Good with that
36:0130 minutes till trading ends
36:06This is absolutely the last push
36:08Make sure that we sell, sell, sell cake
36:10For both teams
36:11Let's push as hard as we can
36:13The last chance to make sales
36:15Come on down
36:16Can't go wrong with these balls
36:18Fresh fish tacos
36:19All the place
36:20Can we agree on £6.8?
36:22See how it is, yeah
36:23Hi
36:24Do you want some guac with that?
36:25Yes
36:26There you go sir
36:27And there's garlic mayo
36:28There you are sweetheart
36:29£7.95 please buddy
36:30So that's £15.99
36:32£7.95
36:33Are you sure you don't want two for nine?
36:35We're only here for another three minutes
36:37Come on, come on, come on, come on
36:39Come on, come on
36:40Just tap it
36:41Hey
36:42We know you want some
36:44Thank you
36:462.30pm
36:47I think that's
36:49Job well done guys
36:50Yeah
36:51I am very tired
36:52And I just hope
36:53I just pray that
36:54You know, we've done enough
36:55And we've sold enough
36:57Girls, we literally tried our best
36:59I don't feel super confident
37:01There's just so many mistakes
37:02That are kind of out of our control
37:03So we're going to have to wait
37:04And see in the boardroom
37:05How that pans out
37:07Tonight
37:08Profits digested
37:10Tomorrow
37:11For one team
37:12The sweet taste of victory
37:24You can go through to the boardroom now
37:26So for this task, I ask you to source a catch of the day
37:38And create a fish dish to sell to the public in Cornwall
37:55Now we're allegedly separated from Europe with Brexit
38:00I hope that you lot haven't overfished and going to start another trade war
38:07Right, I'll start with Diverse
38:10What did you choose for your catch of the day?
38:12We decided that we wanted to go for pollot
38:15This was going to be the fish that they would then serve at the farmers market
38:19Okay, now down in Cornwall, I understand that the catch wasn't looking too good initially
38:24Is that right?
38:25As the morning was progressing, we were struggling to get it
38:29But then we hit a right good spot and fair play to Francesca
38:32She managed to get quite a lot of pollot
38:34She did all right with a rod
38:36You actually had a rod, did you?
38:38Yeah, no, we were actually fishing with a rod
38:40And we actually did really well
38:41Okay, so I laid on for you a five-star hotel
38:46What happened there?
38:47I decided to go with potentially monkfish or Dover sole
38:51He decided he wanted the Dover sole
38:53And then we then discussed the price
38:55When you say we then discussed the price
38:57I hear you were the only negotiator
39:00It could be you as the sole trader really in this particular case
39:04I think with the corporate client I felt comfortable in negotiating
39:09So I think with Brittany and Hakeem, you know, I hope that you didn't feel I took over
39:13No, not much
39:16The hotelier chef gave you specific instructions when it turned up
39:21He wanted them prepared in the correct way
39:23The requirements for the Dover sole were quite tricky
39:26It's a delicate fish
39:27There were a few things we needed to do
39:29I entrusted Hakeem to take care of the Dover sole
39:32Tim told me that it looked like there was a serial killer on the loose
39:36Yeah
39:37In Billionsgate, you were butchering in the end
39:39Yeah, we actually had 30 pieces of fish
39:42So I realised that we needed to start working a bit faster
39:45In order to get essentially the order available to the corporates
39:48Anyway, what happened when you got there?
39:50The bloke said, oh, this is not how I ask you to prepare it, right?
39:53I thought we did recover the situation
39:55He investigated the Dover sole
39:57They tried to put the good fish on the top
39:59He investigated and looked down
40:01And then the bad fish soon came to light, Lord Sugar
40:05And that's when the deal almost fell apart
40:07OK
40:08Trade sales
40:09Firstly, we went to them with the monkfish initially
40:11We offered straight in at the highest price that we thought we'd be able to get
40:14Which was the £28
40:16I think starting...
40:17He thought it was an insult
40:18They did think it was an insult
40:19But my tactic was to start high
40:20So that then we'd be able to kind of bring it down
40:22So he came in and said we were offered £20
40:24We thought we would be able to get more elsewhere
40:27So we did turn away from that deal
40:28So you walked away then, did you?
40:29We did walk away from the monkfish
40:30Sounds like you were panicking in the end
40:32It was panicking
40:33A fire sale
40:34A fishy sale
40:35A fishy sale
40:36But I managed to get double what the second tried
40:37It's like an old fish woman's story you're telling me here at the moment
40:39Now then, Infinity
40:41When it came to the project manager's decision
40:45Well, according to Karen, suddenly everybody's head went down like this
40:49Yes
40:50Yeah, there was no one putting themselves forward for it
40:52I'd put myself forward if no one else was going to
40:54You did?
40:55But then Alex did
40:56It was very faint though, you know
40:57I mean, you suggested it should be it, yeah?
40:59Yeah, she was straight on the case
41:00Well, I did
41:01Just based on our conversations in the house
41:03He has extensive experience
41:04But your logic of it was that
41:06Well, he's good at negotiating because he cleans properties
41:09I knew he did very big contracts
41:11He told me about his very big contracts
41:12Also, he's amazing at cooking and creating recipes
41:14A bit different and cleaning properties and fish
41:17But someone had to step up and take control of it
41:20So I decided to do it
41:21Sounds to me you were done up like a kipper, as they say
41:23Yeah
41:24Out in the East End of London, yeah?
41:25It's gone
41:26It felt like that
41:27Yeah
41:28So what was your catch of the day?
41:29Our catch of the day was crab
41:31Unfortunately, we didn't know we could offer that, so
41:34Sorry?
41:35Yeah, we didn't know we could offer that as well as
41:37We missed out on that
41:38We didn't know we could offer that as well as
41:40Well, I can say I didn't know that
41:41You forgot
41:42Come on, Alex
41:43I didn't, yeah
41:44Simple as that
41:45I can only put my hands up with that
41:47And um
41:48Okay, so
41:49You know, it was something we missed
41:50We
41:51I missed personally
41:52We?
41:53I did miss personally
41:54We all missed it
41:55We all missed it together as well
41:56For us it was just confusing
41:57Because the whole purpose of the task was to go down there and catch crab
41:59So it was like the forefront of the task
42:01But it wasn't even
42:02Hmm
42:03Right
42:04And uh
42:05The dish that you wanted them to produce was based on crab though wasn't it?
42:08Yeah
42:09Yeah it was
42:10Okay
42:11And that was arancini
42:12Yeah, I just wanted to make sure that we've got a low crab content so the margins are higher
42:16The other option was a burger but the content of crab was 75 grams on that dish
42:20So we'd basically utilise less crab on the arancini and have a higher margin
42:24You start referring to your three pillars again
42:26No, the pillars are down now
42:29Now we've got three Pollocks basically
42:31No more pillars
42:32Yeah, okay
42:33Anyway, who did the preparation for the fish that you brought up?
42:38So me and Akshay done that
42:40Unfortunately Catherine was quite ill that morning
42:44So you're left with two of you to do the skinning and all that stuff?
42:47Yeah, we got that done in time
42:49We literally were for the skin of our teeth got the fish done and prepared
42:53I think you should tell Lord Sugar the truth
42:55You didn't have a time because you didn't arrange a delivery time
42:58You say in time
42:59The time we have to be out of the kitchen, that's what I mean by that
43:01Yeah, we have to be out of the kitchen
43:02But the point is is that common sense says that if you're selling to a hotel
43:07That they want their goods delivered in the morning
43:11Before lunch certainly
43:12Yeah
43:13Anyway, what happened when you got there?
43:14I was adamant we had to sell this fish to him to draw back the mistakes that we'd made
43:20And we managed to get him on board with us and persuade him that we had good quality fish
43:25Because the preparation was spot-on
43:27You was a fish inspector
43:28Yeah, I was
43:29Yeah, thank you
43:30Polished it almost
43:31Yeah
43:32Before you put it in the box
43:33I just knew if we got there and it wasn't prepared well
43:35We was going to lose out on it
43:36So I wanted to make sure
43:37Well I think it's about time we see which team netted the most profit
43:42Karen, perhaps you could tell me what infinity it's spent
43:47They spent 439 pounds 85 pence
43:51Right, and what were their sales?
43:54556 pounds 41 pence profit of 116 pounds and 56 pence
44:02Okay, Tim, same question, how much did Diverse spend?
44:07Well, they spent a lot more
44:09They spent 549 pounds 53 pence
44:13But they also took a lot more
44:16861 pounds and 95 pence
44:19Giving them a total profit of 312 pounds and 42 pence
44:25Wow, very well done, very well done
44:28You're like a salmon swimming upstream Harpreet
44:32Yeah
44:33I can't actually swim, not sugar
44:35I mean, I suppose the good news is
44:37Is you won't be coming back in for a Pollock-in
44:39Yeah
44:40Erm, so for your treat
44:42I'm sending you to the Sea Life London Aquarium
44:46For an up-close and personal shark cage experience
44:50Oh
44:51Oh
44:53Time to learn to swim
44:54Off you go
44:55Thank you
44:56Thanks, Tim
44:57Thanks, Karen
44:58Well, Alex, erm, doesn't sound like a, er, great result
45:07No
45:08Erm, go away, talk amongst yourself
45:11Er, come back in here to see, er, who's going to be leaving the process today
45:16Okay, off you go
45:17Get in
45:18Anyone scared?
45:19What's wrong with you?
45:20Oh my God
45:21I'm so, so, so, so happy that I've won the task
45:34Francesca's sometimes a bit like a dictator in North Korea
45:39Woo!
45:40But at the same time, she managed to get the job done, so, can't really complain
45:45Oh my God, that hit me, I'm already trying to get me back there
45:49Yeah, managed to hook quite a few fishes out there
45:52More than other boys as well, kind of showing them out, showing them how to do it
45:56Cheers!
45:58Not one point have I ever dealt with fish or commercial on that sense
46:05But you negotiate deals
46:06Yeah, you negotiate deals, don't you?
46:07Yeah, but you could have said no
46:09If Alex brings me into the boardroom, which I really think he will
46:13I'm going to basically point out every mistake he made
46:16We got to the market too late because of the recipe choice
46:20Right
46:21It was so difficult to make
46:23If the price wasn't dropped and if we did get more volume on sales
46:26We would have had a profit
46:28Definitely not Akshay
46:29I believe Akshay's responsible for this task
46:30It was his choice of recipe
46:32So there's more faults that lie with one individual and that's Akshay
46:35Not selling the crab has been a fundamental issue in this task
46:39It's not just all on us or on me
46:41We could say we forgot to catch the crab
46:45I don't believe I'm entirely responsible for the failure of this task
46:48I will fight to the end in that boardroom to prove why I should be in this process
46:56Yes, the trigger
47:01Can you send the candidates in please?
47:03You've gone through a process that put themselves forward as entrepreneurs that want to be my business partner
47:21Is this a bloody joke or what?
47:24It's definitely not a joke, Lord Shiller
47:26No, is it a joke or what?
47:27The prime purpose of this task was to go out and choose a catch of the day and not one of you have said
47:34Why didn't you offer it to the main customers?
47:38Alex?
47:39Yes?
47:40Captain Birdseye or Captain Birdbrain?
47:42I know it's a massive regret of mine not doing that
47:46Was it a memory lapse or what?
47:48It must have been
47:49I think we all just forgot because we were concentrating so much on the other fish
47:52It's all of our fault
47:53Yeah
47:54It was the key of your task
47:58Anyway, Alex, do you not think that your whole team needed to give some input into what we're going to do down in Cornwall in the farmers market?
48:09I think we did have our input but it was ignored because we did discuss the crab burger
48:13What was mentioned was the crab roll?
48:15No, the crab burger
48:16No, no, no
48:17No, we definitely discussed the crab burger
48:19It was the crab roll
48:20I mean, I did highlight the fact that arancini balls have a higher margin
48:23But we discussed it as a team and Alex was happy with that decision
48:27It was a very complicated recipe
48:29It was just time consuming
48:30I don't think it was complicated
48:31It wasn't a complicated recipe, it's a slow low recipe
48:33And it was the scaling up
48:34The longer you take the better it is
48:36We also had nothing to upsell and the other team did
48:38I think it did
48:39The point you didn't have about upselling was that you, Catherine, decided that you were going to buy this rocket
48:45I just thought it needed it just to make it look good so it was more appealing
48:48And it was quite dry without the sauce so I found that should have been standard
48:53Yeah, but the rocket garlic mayo cost more than all the crab together
49:00£67 was what the fisherman charged for all of the crab
49:05£90 was the price of the rocket lemons and mayo
49:11Which you weren't going to get anything for anyway
49:14Stephanie, you were the top seller down in the marketplace
49:17Yeah
49:18But yet you were taken off by Amy
49:21We just changed it out for a few minutes
49:23But if you've got your best salesperson there
49:26Then the best salesperson should be left to do the selling
49:30Correct, but last
49:31It's not a game
49:32Like, oh, let me have a go
49:33Let me have a play
49:34Let me have a...
49:35It's not a game
49:36I appreciate that, Lord Sugar
49:37But I just want to say that when we did the non-alcoholic beer task
49:42And I sold...
49:43You didn't sell anything there either, did you?
49:44I wanted to prove to you that I can sell
49:46So I put myself out on the floor for just a few minutes to sell a couple of units
49:49Right
49:50Okay, well, if it's not you, Alex
49:52Who is responsible for the failure of this task then?
49:55It's... I could say so many different points that I wasn't happy at all
49:59Listen, start saying so many different points
50:02Okay
50:03It's the fish that are supposed to have its backbone removed, not you
50:06Well, what I wanted to say is, with Amy straight away
50:09She's changed the price that I said, she dropped it straight to £5
50:13I didn't
50:14We were there to support you, Alex
50:15We...
50:16Oh, Amy, you weren't
50:17No?
50:18The moment we said about PM, you looked straight at me
50:20And you was like, Alex, you do this
50:21You do the contracts
50:22Not at all
50:23I just made this suggestion
50:24You could have said no, and Catherine said she would have been fine doing it
50:26Do you do sales?
50:27You think that's the strength that I'm going to bring into this
50:28You wanted to say no, you could have said no
50:29And Cameron would have done it
50:30Well, was you going to step up?
50:31I said I'd put myself forward just because nobody else did
50:33So that was in the event that nobody else wanted to be PM and I would have done it
50:37But it was an option
50:38So why didn't you take the role for the project manager here?
50:41Because I was listening to you
50:42He ducked it, did you?
50:43No, I don't agree with that
50:44I feel like Alex had the skill set
50:46I didn't force him, I made the suggestion
50:48You loved me being PM than you
50:49I didn't make the...
50:50It was the one thing you really wanted me to be PM
50:52Right, um, Alex, I want you to pick two people to bring back in this boardroom
50:59So, based on the fact that our team didn't make the right decisions
51:05And I don't believe I should take the full responsibility of those decisions
51:08I'm going to bring back Ashkay and Kata
51:10Really?
51:12Yeah
51:13Okay, all three ladies, off you go to the house
51:17Thank you, Lord Chica
51:18Right, you three people, we're going to step outside
51:29Because I'm going to have a chat with Karen and Tim
51:33And then you're going to come back in here
51:35And at least one of you is going
51:36Okay, off you go
51:37I mean, listen to this tale of wire myself, I mean
51:47One of the worst I've ever seen
51:49And Alex was project manager
51:51So he has to take a huge amount of the responsibility
51:54What's your observation of this, Tim?
51:56Ashkay, he focused on the arancini
51:59A fundamental area when you've got to get it done quickly
52:01And sell the maximum amount of product
52:04Hmm
52:05Catherine, she decided to get this garlic mayo and the rocket
52:09Catherine was so focused on how the product looked
52:12She forgot the fundamental, which was making a profit
52:15I'll tell you what
52:18I could get rid of all three of them, to be honest with you
52:21I could
52:24Yes, Lord Chica
52:25Send three of them in, please
52:35This is, without a doubt, the worst failure I've ever experienced in this boardroom
52:45I cannot get my head around the fact that I sent you out to get a catch of the day
52:51And you don't sell it
52:53What do you bring her back in for?
52:55Because even through the decisions that were made throughout the day
52:58I had double-checked with both of you
52:59And you were both happy to ride the wave and just say yes, yes, yes
53:02I did, but I also pointed out that when we put the order through for the corporate order
53:07No-one even mentioned that it was 20 pieces of fish
53:10That could have messed up, actually, the corporate order as well
53:1220 pieces of fish, though, but you didn't even mention about the stuff that was missed out
53:15Yeah, but did you?
53:17But I still managed to sell that
53:18That didn't cost us a task
53:19Yeah, I know you sold it, but I'm saying, if you wouldn't have got that, that could have been another
53:22But it didn't cost us a task
53:23It could have done
53:24Well, it didn't, Catherine
53:25That's what I'm saying
53:26What cost us a task is the fact that we missed out on crabs
53:29And I also think the sales team, at least Amy, should have been here
53:32You talk about your negotiation skills
53:34Yes
53:35You talk about your sales skills
53:36I was selling, I even got a sale on the last day
53:38The trade sale
53:39I just wanted to say, if we did not get that sale at £9, we would have lost even more
53:43Not at all
53:44Sorry, who decided to take the lead in the sale?
53:47I did
53:48Right, so what happened then?
53:49So I took the lead
53:50He said he pays £13 per kilo
53:53So I stepped in and gave him a slight discount and said, we'll go in at £12
53:57Then I was...
53:58Which he disagreed to
53:59Wait one second, please
54:00Which he disagreed to?
54:01One second
54:02I'm trying to listen to him
54:03Just let you fill in
54:04One second
54:05£12 he disagreed
54:06I went...
54:07Can you not hold your mouth?
54:08Are you struggling with that?
54:09I can hold it
54:10So I went in at £12 where we gave him some discount
54:13To make good profit
54:14Then he jumps in and goes, oh should we do £10?
54:17Completely cuts my hard work out
54:19And then goes in at £10
54:20Then deals at £9
54:21Lord Sugar, he was high-fiving me
54:22Is that true?
54:23Please say, is that true?
54:24Can I just speak now?
54:25Is that true?
54:26Yes or no though?
54:27It's a simple question
54:28Let him speak now, Alex
54:29You've spoken, let me speak now
54:30Okay
54:31Can you hold your mouth?
54:32Easily
54:33Thank you
54:34Lord Sugar, he did save £12 but he disagreed
54:35No he didn't
54:36Because of the limit of the time
54:37Yes he did
54:38Sounds to me that you were panicking actually
54:39I wasn't panicking Lord Sugar, I just did not want to make another loss
54:42We made so many losses with the crabs
54:44You just, you like riding the wave
54:45I disagree
54:46I do not ride the wave
54:47I do not ride the wave
54:48I do not ride the wave
54:49I do not ride the wave
54:50I agree
54:51I also said about the burger
54:52And you literally just brushed that away
54:53No at every point
54:54I said should we not go for the burger
54:55And he was like no no no
54:56Every point I went through with you two
54:57And I discussed it
54:58And you both said
54:59Well the burger, I didn't mention the burger
55:00But you still agreed, you didn't put your foot down
55:01I respect the fact you went for PM
55:03But stop dishing the blame of me and Catherine
55:05Actually do you know you've been on the losing team
55:07Four times on the losing team
55:08Three times on the bottom three
55:09It's terrible
55:10It's honestly terrible
55:11Is there a clue there coming from somewhere?
55:13Not at all Lord
55:14I have so much to show
55:15Is that because no one's got respect for you?
55:18No they do respect me
55:19But sometimes
55:20You do agree with a lot of things
55:21You don't step up as a person
55:22I disagree
55:23Right okay
55:24I've had enough of listening to this
55:27I'm so bitterly disappointed
55:29I'm going to summarise
55:31Actually
55:34Four tasks, four losses
55:37Either that's
55:38Some of your colleagues don't like it here
55:40Or you don't know what you're bloody doing
55:42Catherine
55:44I think you lost complete focus on the fact that this was a profit task
55:51I mean spend 90 quid
55:53On trying to dress up a product that only cost 60 quid
55:57And Alex
55:59The target here was catch of the day
56:05How can you forget?
56:08Well Alex, all I can say is this
56:11After your catch of the day
56:13Here is my dispatch of the day
56:15Alex, you're fired
56:17You're fired
56:27A total shambles
56:28A complete and utter shambles
56:30And you
56:31I get the feeling that
56:33Since your first task
56:34That you were project manager
56:36That you kind of stand back
56:38And let other people fall on their sword
56:40And then come in here afterwards
56:42And you can talk 100 miles an hour
56:45Go back to the house you two
56:48Thank you, sir
56:49I feel like Lord Sugar's definitely made a big mistake by firing me
57:07I stepped up to BPM when no one else wanted to
57:09And unfortunately it's cost me the place on the process
57:15I think Alex did really well in the boardroom
57:17Like he held his hands up for his mistake
57:19Personally I think actually he's gone
57:22How many more chances is he going to get?
57:29We hug you
57:30Oh my God
57:32Oh my God
57:33Actually return
57:34Magic touch
57:36Magic touch
57:37How did that?
57:38How did that?
57:39What happened?
57:40So that was the first time obviously I was in the bottom three
57:42And I do not want to be there again
57:45To be honest I didn't think I would come back
57:47Like I thought exactly as you guys probably did
57:49I thought you was done
57:50It's going to be an all girls final I reckon
57:52No, there'll be one guy
57:54Don't worry
57:55Just the one
57:58Now 11 candidates remain
58:01The search for Lord Sugar's next business partner continues
58:08Next time
58:10You'll be designing a video game
58:12Game playing
58:13Troll while using your legs
58:15Ridiculous
58:16Point scoring
58:17Let me grab the penguin
58:18That's points
58:19No, I disagree with that point
58:20And in the boardroom
58:22People don't buy games for that purpose
58:24The big boss
58:26You're fired
58:27The apprentice is back
58:31Bigger and better than ever before
58:33And I'm looking for my next business partner
58:36So apply now to bbc.co.uk slash apprentice
58:43Right now
58:44Well all these fish puns have given me a headache
58:47Catch some more over on BBC 2
58:49It's the
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