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00:00Remains one of the toughest processes around Lord sugar is on the hunt for a brand-new business partner
00:07This is an opportunity of a lifetime fighting it out for his funding
00:1218 ambitious entrepreneurs
00:18It's a deal worth fighting for action
00:22That was amazing I can't hear all the chat and I do think we're getting it wrong 18 candidates
00:30Oh
00:3212 tough weeks. This was absolutely ridiculous. You screwed up one life-changing
00:38Opportunity you're fired. You're fired. What a bloody mess. You're fired
00:52Previously I've arranged for you to sell live on one of the shopping channels
00:57Raj was in the hot seat. Wow. Wow. Wow. Maura was under pressure
01:05And their sales failed to heat up no callers on the lines of the moon on the other team
01:10Trey was running the show if you haven't jumped in jump in
01:14Felucia called the shots
01:16Get inside. Get inside. Get in there. Let me see. Let me see
01:18Let me see. And sales soared
01:20One thousand six hundred and three pounds and seventy-nine pounds
01:24Phil nearly tuned out
01:26Next task you are going to be the project manager
01:29But Raj the salesmanship was no good whatsoever
01:33And Maura
01:34You'd created complaints
01:36Were turned off. You're fired
01:38Now seven candidates remain to fight for the chance to become Lord Sugar's next business partner
01:524 a.m.
01:54Hello.
01:55Good morning. Lord Sugar would like to meet you at Chiswick House and Gardens in West London
01:59The cars will be outside in 20 minutes
02:01Okay. Thank you
02:06Here we go
02:08Wakey wakey guys
02:10The cars are going to be outside in 20 minutes
02:12We're going to Chiswick House and Gardens in West London
02:15What's Chiswick?
02:16What's Chiswick? It's a place
02:18Thanks Steve for the information
02:22Are you fancying project manager again?
02:24I can't be
02:25I can't be
02:26Thanks
02:27You can't
02:28Yeah Phil has to be our project manager
02:29Phil
02:30You're leading the pack today
02:31Chips are all in the middle
02:33I'm ready to go
02:34It's pretty good
02:35If it's a food task
02:36I'm feeling really really really really really confident
02:39Well here we are week 10 all the other tasks they mean nothing now we have to win today
02:55We are going to win we are going to get you your first win
02:57In the heart of leafy West London
03:05And built by the 3rd Earl of Burlington
03:09Chiswick House and Gardens
03:11Good morning
03:22Good morning
03:23Good morning Mr.
03:24Now this historic villa dates back to the 18th century
03:28But for hundreds of years before that this area had been known as Chiswick
03:35Old English for cheese farm and is still home to a monthly cheese market
03:41But with an estimated 88 million vegans worldwide
03:47It's no surprise that the global non-dairy cheese market is seeing some remarkable growth
03:53With that in mind I want you to create a vegan alternative to cheese
04:00You have to create your own recipe, design the branding and packaging
04:05Tomorrow you'll be pitching your product to two major retailers
04:10The team that secures the most orders will win
04:13And on the losing team at least one of you will be fired
04:17Now I'm going to mix the teams up a bit
04:19Trey, come over here and join Nexus
04:23Everything clear?
04:26Yes, sir
04:27Well, good luck
04:28I'll see you in the boardroom in a couple of days' time
04:30Off you go
04:33Two days to develop a dairy-free cheese alternative
04:37Before serving it up to buyers tomorrow
04:40As you all know, Lord Sugar has made me project manager for this task
04:44First job for the other team
04:46Hey, listen, I'm the cheesy one
04:47So you'd feel like I should do a good job here
04:50Find a grand fromage
04:53Does anyone want to put themselves forward for project manager?
04:59Anyone got any experience?
05:03Honestly, I don't have any experience in vegan cheeses
05:06Never eaten alternative cheese that I'm aware of
05:09My cheese experience is mostly on a pizza
05:12I've never tasted vegan cheese as such
05:14I'm not vegan but I have eaten vegan cheese on a burger
05:16You're the vegan cheese expert then
05:19We've got that nailed
05:20OK, guys, happy to be project manager
05:23It's not my area of expertise but I'm willing to put my neck on the line for this one
05:27And give it a go
05:28Only three of us but we're a really strong team and I'm confident in all three of us
05:31Yeah, absolutely
05:33Downstairs
05:35I feel I'm ready to lead you guys
05:37I'm feeling really positive about this task
05:39Professional pie maker Phil
05:41In terms of like the vision I would personally like to go with the cheese spread
05:45Pushes for a premium plant-based product
05:48What I'm thinking is like a gourmet cheese spread
05:50I'm thinking high-end something that you can see at a dinner party that you'd be proud to get out of your fridge
05:55Put it on the cheese platter
05:57This is a high-quality cheese spread product, restaurant quality
06:00I like the idea of creating something which we can really get behind in terms of really sleek branding
06:05So does anyone disagree? Are you happy to go with gourmet?
06:08Yeah, yeah, yeah
06:10Sounds good
06:12There is a little bit of pressure but I know that I do thrive and I do work best under pressure
06:15So I feel really good, I feel really happy and really excited to get stuck into this task
06:19Really what's important for me, this is a product which can be for everyone, the whole market
06:26So I'm more swayed towards a soft cheese, I think it's got more versatility
06:31Chewing over their choices
06:33To stand out on the shelf, I wouldn't go down the classic route, it's a very saturated market
06:38Rachel's team
06:40Exotic might present us with more opportunities, we can be a little bit risky with the flavours, go for something different
06:45It probably is safer to do a classic one, it's just safer
06:49If we're going to pitch to retailers, they're going to want to see something that stands out on their shelves
06:52So the more colourful, the more bright, the more fun we can be
06:55I think the more chance we are of engaging them from the get-go
06:58I think I'm willing to take the risk with the exotic just because it gives you more opportunity to really show a USP
07:05I did suggest classic to Rachel, but she was confident that she wanted to take a risk with the exotic side, so fingers crossed it pays off
07:13Definitely I want to have fun with it, and if we're going to go down the exotic route, we might as well go full scale
07:20Trey, I'd like to make you sub-team leader
07:23And Flo also, I'd like you to support Trey in the branding and marketing team
07:25While Phil dishes out jobs
07:28We all know what high-end products look like, they're sleek, I want it to be simple, but effective
07:33Also, carving up her crew
07:35So Steve, you're okay to come along with me to the kitchen, Felicia, no pressure
07:39Rachel
07:41I know branding is your thing, would you be willing to do the branding, I know there's a lot
07:47I'd happily go to the kitchen by myself, the only thing with that is, I do definitely want a second thing around tasting cheese
07:52Yeah, absolutely
07:53Because at the end of the day, that is, if the taste is bad, then we've not got a product
07:58Erm, so to confirm then, I'll be doing the product name, the erm, brand name, tagline, logo and the video as well
08:07Absolutely
08:08Are you happy for the name to just be, just a playful variation of alternative cheese?
08:14Cheegan V's, mixed up
08:17No, okay
08:19Everyone clear with what they're doing?
08:20Yeah
08:21Great stuff, let's do it
08:2411am
08:26Today, half of each team will churn out brands, while the rest design flavours for their dairy-free treats
08:34My strategy in the kitchen is just test as many combinations as possible, especially given the fact we've gone for exotic
08:41Like, it could be wild, and we could get it so wrong
08:44At the test kitchens
08:49This contains your base mix
08:53A briefing from experts in creating tasty treats
08:57Some ingredients here will be better blended throughout the mixture, some you might want to add as a garnish later
09:03Next on Phil's plate
09:04Shall we start off with the main ingredients first?
09:08Find gourmet flavours to fit his vegan vision
09:11Let me tell you what I was thinking just first
09:13Yeah, yeah
09:14I was thinking the truffle, which is like a mushroomy sort of flavour
09:16Okay
09:17The thing is with the truffle, I know it's very pungent, so I'm not...
09:20Okay
09:21Like, we'd have to be careful with this, I think
09:26Try that
09:28Try that, it's really
09:29Wow
09:30That's really nice, try that
09:31Yeah, it's not strong at all
09:32I would definitely agree with the truffle
09:33Yeah
09:34I think it's a great selling point for gourmet
09:35Shall we try some of this truffle?
09:36Yeah
09:37With the bacon and the black pepper
09:38Okay
09:39And see where that takes us
09:40Yeah, yeah, yeah
09:41Okay
09:43By picking truffle, they've gone with a really overpowering ingredient
09:47It's really tough to balance truffle
09:48I hope that works out for them
09:50Mmm, I like it
09:51I like that a lot
09:52That is our USP flavour
09:56My suggestion was going to be something with matcha in it
09:59And something with some pomegranates in it, for sure
10:02In search of unusual flavours
10:04I do like it
10:05Right, should we save that as batch one?
10:08Tasting duo, Steve and Rachel
10:11What I was thinking was a curried vegan alternative to cheese
10:14So you use some curried spices
10:16I mean, it'll be an interesting taste, but should we give it a go?
10:22We've got cumin
10:23Yeah
10:24And we've got turmeric, which is kind of a curried ingredient
10:26Garlic puree might be one
10:28In terms of taste, it's curry flavoured but it's not exotic
10:40I mean, I would argue curried spices are exotic
10:43If you don't think that
10:45The curry theme is cool but I'm just worried about it's not
10:47Honestly, I don't know if curry cheeses exist, so I thought it would be quite a bold idea
10:51Yeah, it might not, but
10:53Erm
10:54I think we should probably experiment with adding something else in
10:57Rachel brought Steve into the kitchen because she thought he would help her make a decision
11:02Well, I've never heard of a vegan alternative curry cheese
11:05I mean, maybe there's a reason for that, nobody wants it
11:08Yeah, I do like that
11:10Tastes good actually
11:14Central London
11:16Base for both teams
11:18Leading design agency
11:20We are social
11:21Hi
11:22Hey, how's it going?
11:23Hello
11:24In need of a brand name and flying solo
11:27The soft alternative vegan cheese
11:29Felucia
11:31SIR重
11:33DEV quorl
11:34PERS
11:35Do do do do do do do doii
11:36Cheers
11:38Um
11:40do do do do do duhhhh
11:41Erm
11:43Think think think think think think
11:45Who do do do do do do do do do do do do dooo
11:47What about Udda3
11:50Udda3
11:51Sounds a bit disgusting
11:53Erm
11:54Just trying to think of names that make sense, but also are fun.
12:00The great alternative...
12:04Across the hall...
12:11Sure you want to go for scrumptious? Definitely resonates.
12:13For Trey and Flo, name signed off.
12:16Scrumptious spreads.
12:17OK, cool, let's go for that scrumptious.
12:19Next, a high-end logo, fit for a dairy-free dinner party.
12:23I mean, it doesn't scream cheese, does it?
12:28I think he's going to prefer something clean and simple.
12:30Why don't you do a picture of a cheese and a knife?
12:32Or is that... Are we giving... Is that... That's not... No, OK.
12:35What do you want to do?
12:37Let's try it. Can you... A cheese ball, for instance, just a set of that.
12:41Or if you're just putting cheese by itself, let me just see what comes up.
12:46I think, because I'm literally just trying to stick to what he said
12:48and keeping it as clean as possible.
12:49I think a jar...
12:52There'll be a jar of... What if you put a jar of cheese?
12:55So we can take just the outline that you've got, yeah?
12:57Yeah, the outline that you've drawn. Can we just take that?
12:59Turn it to white, whack it on the screen.
13:01Yeah, that's sort of size. Do you know what?
13:02That doesn't look too bad at all, does it?
13:03It's very classy, I like it.
13:06I think we've really hit the brief and we've kept it clean and simple.
13:09I think that looks great.
13:10We'll leave it like that.
13:11Yeah.
13:11I'm leaning towards Big Softie.
13:16For Felucia...
13:17Yeah, yeah, just stick with it. I'm going to go with Big Softie.
13:20Name finally nailed.
13:24Hey, Felucia.
13:25Hey, Rachel, you all right?
13:26How are you guys getting on?
13:27So in terms of products, we've got like a more curry version.
13:31And then our final one, which we're playing with now, is a charcoal base.
13:36So which one is going in the actual box that we're demonstrating?
13:39We don't... We've not chosen yet.
13:42Does that mean the name won't actually have anything to do with what flavour it would be?
13:46I think...
13:46I think we need to... Surely we need to have a name that's relevant to the flavour.
13:48I was going to say, I think we need to be relevant.
13:50So we need to make a decision, basically.
13:53We need to make a decision right now.
13:56I mean, in terms of flavour, I prefer the curry one at the moment.
13:59Are you guys going to go with the curry one, then?
14:02Yeah.
14:02Thank you so much, guys. I'm going to crack on with that.
14:04Bye. Bye-bye-bye.
14:06Curry and cheese.
14:07Mmm, that sounds disgusting.
14:10That sounds nasty.
14:13So what we've gone with is a truffle.
14:16Also touching base.
14:19We've gone with like a vegan bacon crumb, which is like a salty sort of flavour.
14:23Phil's team.
14:24How's it been getting on with yourselves, the branding?
14:27So it's basically called scrumptious spreads.
14:29That's the name of the brand.
14:31We've kept it very, very simple.
14:32We've gone for a royal blue.
14:34It's fairly simple, like you asked for Phil as well.
14:37So it's a very clean, simple design.
14:39A simple white font.
14:41Okay, fine.
14:41Yep.
14:42Okay, guys.
14:43See you. Take care.
14:44Bye-bye.
14:46In terms of the way they described it, he was reiterating simple.
14:50It just seems like they were using the word simple as a bit of an excuse
14:53for maybe the lack of creativity or whatever was happening there.
15:00Lunchtime.
15:02Truffling cheese.
15:03I like that.
15:04While Trey and Flo finesse fine details.
15:08Yes, yes, yes, yes.
15:09Oh, yeah, brilliant. Truffling cheese.
15:10Yeah, I like that.
15:10Yeah.
15:11Spread thin.
15:13I really would love to play on the V of the vegan.
15:17Volusia.
15:19If I had more time, yes, I'd probably link it more with Big Softie,
15:22but I'm going to go with this.
15:26Can I just have it different shades of yellow in each one?
15:29And then where the V is, can I just have that as a green?
15:32Yeah.
15:33So I'm going to just go bright orange.
15:35Can I write in Big Softie?
15:37And can I make it bigger as well, please, the font?
15:40Could you type plant-based?
15:42100% vegan.
15:44Can I just put triangle shapes on there, please?
15:49It's not relevant, but I just need to add something to it.
15:51Just all over, spread out the entire box.
15:54Okay, so can I just add curry inspired where the logo is?
15:59Yeah.
16:00Okay.
16:01I think you should stick with this.
16:03It says everything it needs to say.
16:05It doesn't look okay.
16:11Across town.
16:12I'm thinking we have the chilli flakes.
16:14Yes.
16:14While Rachel and Steve create a sample batch for tomorrow's pitches.
16:19It definitely tastes of curry.
16:20It's nice, actually.
16:21I don't love curry, and that is nice.
16:23Still refining his gourmet recipe.
16:26So it's almost like salt and pepper with the truffle.
16:29Pie man, Phil.
16:31So we're looking for like a mushroomy, salty cheese.
16:38What we could do is we could add more truffle.
16:42I definitely don't want to go too heavy with this.
16:45This is very strong.
16:46Maybe just a tiny bit.
16:47Yeah?
16:57Yeah.
16:57Just check you can taste truffle in there as a predominant flavour.
16:59Definitely taste truffle in there as a predominant flavour.
17:02You don't think it needs any more?
17:03I think that's the right amount.
17:06There's a lot of numbers flying back and forth.
17:09I hope he's got the right figures
17:10because this is going to be really important for the formulation later.
17:13So we used 30 grams of truffle.
17:16Then we used vegan bacon nooch.
17:17And we used 12 grams.
17:19Caramelised red onions at 10 grams.
17:21We did use strong ingredients there,
17:22and I think we've got the right quantities.
17:266 p.m.
17:28Tonight, both teams must create videos
17:30to encourage tomorrow's buyers to bite.
17:33My idea was you're transitioning into a new scene
17:36for a different occasion.
17:37Taking the lead for Scrumptious Spreads...
17:40I am aware, though, it's a viral-type video,
17:43so therefore, song and dance probably resonates more so.
17:46Award-winning songwriter, Trey.
17:49So what I'm thinking is maybe having kind of like
17:51some sort of rhyme thing going on, so like a...
17:53Yeah.
17:54I think you should do it half and half, right?
17:56A truffle in cheese and a scrumptious bread.
18:00Da-da-da-da-da-da-da-da-da-da-da.
18:01I'm going to have to teach you how to rap or something.
18:02I don't know if it would sound good, me trying to rap.
18:05It doesn't need to sound good. It needs to be viral.
18:07So a truffle in cheese, a scrumptious spread.
18:12And then you say, a glass of wine, nice bit of bread.
18:15A glass of wine or a nice bit of bread.
18:17Something called for every persuasion or something like that.
18:20We are the standout spread for every occasion, yeah?
18:22Yes, cool.
18:25That's not bad.
18:29What I'm thinking to do is I'll put myself in the scene,
18:34interacting with the voiceover.
18:36Already shooting her video.
18:38I'm going to do the voiceover in my head and react to the camera.
18:41It's going to look very weird.
18:41But we're going to get it done.
18:44One woman show for Lucia.
18:46Okay, Lucia, you got this.
18:49All right.
18:51That's recording.
18:54What if you're ready?
18:55So that was me.
18:56I started.
18:58It's fine.
18:58Can we start again?
18:59Sorry.
18:59All right.
19:00Ready?
19:00Ready?
19:00Okay, let's see what that looks like.
19:14Oh, my God, this is so embarrassing.
19:17Do you know what?
19:17It would really be useful to have a second opinion on this.
19:22Lucia spent all day doing the branding for a brand new product.
19:25She's come to do the video.
19:27She's not mentioning the product.
19:29There's no mention that it's exotic or new.
19:32What is the point of this video?
19:34Are you looking for a change in scenery?
19:37Not that kind of scenery.
19:39I'm talking about vegan alternative to cheese.
19:44Me just jumping into it randomly is going to make no sense now.
19:48For music man Trey.
19:49See, I think it's going to be easy for continuity
19:51if you just do the whole thing.
19:53A last minute change of line-up.
19:55Right, I'm getting stressed.
19:57This is good.
19:58Stress is good.
19:59I know, because I laugh when I'm stressed.
20:01Okay.
20:02So, jump.
20:03Ready?
20:04A truffling flavour, a scrum-
20:06Oh, okay, go again.
20:09You ready?
20:10Yeah.
20:10Jump and catch it.
20:12A truffling flavour, a scrumptious spread.
20:16So, do the same sort of thing.
20:17We've got to be quick, because we've got transitions.
20:19I'm trying.
20:20Say your line.
20:20Okay?
20:21Okay.
20:21Ready?
20:22Yeah.
20:22A truffling flavour, a scrumptious spread.
20:29You can do it.
20:30I'm really sorry.
20:30You can do it, as I promise, right?
20:31I'm so hot and stressed.
20:32Let's go again, right?
20:33Okay.
20:33A truffling flavour, a scrumptious spread.
20:38Okay.
20:39That's recorded, yeah?
20:40Yeah.
20:40Okay, cool.
20:41Change the scene?
20:42Cool.
20:42Ready?
20:44The standout spread for every occasion.
20:48I'm swinging my hips.
20:49I must look dreadful.
20:49The team are in there creating their social media teas, and it's feeling much more like
20:54an infomercial than an engaging social media video.
20:57This is supposed to be something that encourages people to re-share it amongst their followers.
21:02At the moment, I'll be pressing the reject button.
21:05A vegan delight for every persuasion.
21:10Okay, that's it.
21:11Yeah?
21:13It's honestly the best option for you.
21:16It's really a big softie.
21:177 p.m.
21:19So cheesy, but I'll take it.
21:23Brands in place.
21:25I think that's an absolute masterpiece.
21:27Flavours fixed.
21:29Tomorrow, pitch plant-based cheese alternatives to two major retailers.
21:387 a.m.
21:39Right, guys.
21:40Nice to see you all again.
21:41For project manager Phil.
21:43Right, I think what we should do is have a look at it.
21:45First impressions of scrumptious spreads.
21:49It's very empty on top.
21:53Scrumptious spreads could be anything, and the only way to know is through these kind of small bullet points.
21:57What is it?
21:57I mean, it does say truffling cheese at the front there.
22:02Truffling cheese?
22:03Yeah.
22:03To me, like, that wouldn't scream out vegan cheese.
22:07If I'm a consumer and I'm going through the supermarkets, all I'm eating is scrumptious spreads.
22:12I don't know if there's a cheese.
22:12I think because...
22:13I'll try it.
22:14One second.
22:14My biggest concern here is that you just don't know is the cheese, is it vegan, dairy-free.
22:21It's not appealing in terms of when I pick this up.
22:27Across the hall.
22:28That's cute.
22:29Yeah?
22:29That is cool.
22:32Branding approved.
22:33I love the name Big Softie.
22:34It's a common phrase used, so I think it's brilliant.
22:37Next, a taste test for Steve and Rachel's spicy snack.
22:41Here we go.
22:48It's definitely got a kick.
22:51It's a new...
22:52It's new.
22:53You know what?
22:53It tastes like curry, and I'm familiar with curry, so that's nice.
22:57I'm just now thinking, are you guys familiar with curry going with vegan alternatives to cheese
23:02or this kind of product in general?
23:04I think it's always a risk creating something that's not on the market already.
23:07I think we've created something which is unique, which should hopefully appeal to people
23:11that are both vegan and non-vegan, so you want to try something new.
23:15There is a huge risk in choosing curry-inspired or curry-flavour in this product.
23:20Definitely something I've not personally had before, so hopefully the clientele or the
23:25consumers will be more interested.
23:27I still like it.
23:28Yeah?
23:29Which is good news.
23:31Getting to try Phil's gourmet flavours...
23:37Doesn't smell of truffle, initial thoughts.
23:39..the other team.
23:43I wouldn't say, if I did a blind test in it, that it was truffle.
23:50We did, like, we did add some ingredients to make sure that the truffle wasn't overpowering.
23:54No, I think it tastes like mushroom-y, but I wouldn't say it was screaming truffle.
23:59Drupal.
24:00But you can't taste it on instant impact when you use it.
24:02I'm actually a little bit happier with that fact.
24:04I'm actually happy it's slightly toned down, because that was actually my biggest concern,
24:08so I think that's worked out very well on our side.
24:11Next, for Rachel...
24:13I can't wait to see this brand identity video.
24:15...the premiere of their promotional video.
24:17Hey, you.
24:18Yes, you.
24:19Are you looking for a change in scenery?
24:21Not that kind of scenery.
24:24I'm talking about vegan alternative to cheese.
24:28Come on.
24:29It's vegan, plant-based, vegan, vegan, vegan, vegan, vegan, vegan, vegan, vegan, vegan, vegan,
24:41it's honestly the best option for you.
24:43It's really a big softie.
24:47I think the criticism will be it's not obvious what it is at the beginning.
24:53Erm, I think in this case, there's something we're going to just need to take on the chin.
24:57There was a lot to do.
24:58Honestly, I do understand doing it on my own, but I think even if there was one other person
25:02behind the camera, for example, or that could direct without me running back and forth,
25:06just having that additional support to actually...
25:09I do get you, however, I did really value having Stephen there,
25:12because he was the one that came up with the idea.
25:13OK.
25:14And it was difficult yesterday.
25:17A truffling flavour, a scrumptious spread.
25:22A glass of wine, a nice piece of bread.
25:27A vegan delight for every persuasion.
25:32The standout spread for every occasion.
25:35Vegan-friendly alternative cheese.
25:37What I would say is I like the fact that you've got factual information in there.
25:41The music choice, though, just a little bit dull.
25:44Is it exciting enough?
25:46That's my only concern.
25:47That's my only concern.
25:48Yeah, and I...
25:49That was my initial reaction.
25:50I was like, OK, is this something that engages the audience?
25:53Erm, probably not as much as, you know, other TikToks or Reels.
25:57Well, let me just say one more thing as well, which is really good about this.
26:00Bear in mind, it rhymes.
26:01If kids actually get it and they actually learn the rhyme,
26:03they can rap it themselves.
26:04It's meant to engage the audience.
26:07I was waiting for a climatic moment.
26:09It never came.
26:10It was almost very monotone throughout.
26:12If I was watching that TikTok video,
26:14I'd probably scroll past it.
26:15I know you're a brilliant pitcher, Trey.
26:17You can sell the dream.
26:19So I'd like you to come with me this morning.
26:20Absolutely.
26:21We'll do the pitch.
26:2310am.
26:25While half of each team heads straight for their first pitch,
26:29the rest will canvas opinions on their vegan creations.
26:33I think your branding and our ingredients
26:36and the taste is all aligned really well.
26:38We've got a brand.
26:39It's business, baby.
26:40It's a business.
26:41Let's go.
26:42St Albans.
26:46Pitching scrumptious spreads to leading organic supermarket,
26:50Whole Foods.
26:51Hi there.
26:52Pie man, Phil.
26:54We're really excited to talk to you today about our new product,
26:58which is truffling cheese.
27:00And...
27:02Yeah, so...
27:05Apologies.
27:06Um...
27:08Yeah, so the ingredients that we've put into this product,
27:12are really top quality, high end,
27:14and they really give that luxury feel.
27:16Um...
27:18Yeah, so what I'm going to do is I'm going to play a short video
27:21that we've created.
27:22A truffling flavour, a scrumptious spread.
27:26A glass of wine, a nice piece of bread.
27:30The stand-down spread for every occasion.
27:31Vegan-friendly alternative cheese.
27:33Do you think there's maybe a little bit of a disconnect
27:35between kind of what you're trying to do
27:37with a very high-end product,
27:38and then the video itself?
27:39Um...
27:40I'll answer that.
27:41I mean, I'm glad you actually asked that,
27:42because we wanted a bit of a rhyme,
27:43almost like a...
27:44not quite a rap, but a bit of a rhyme that people could say
27:47in a way that rhymes,
27:48and that was something that was really important to capture there,
27:50and I feel we've captured it a bit,
27:51because I saw a couple of smiles coming from you.
27:54I think it's good in terms of you are showing different occasions,
27:58but I'm still unclear about how this is actually a gourmet product.
28:14Yeah, so for me, the truffle is the main driver behind why this is gourmet.
28:20And yet I cannot taste any truffle in this cheese.
28:24Ultimately, we wanted this to have a luxurious feel.
28:26We didn't want the pungentness of the truffle to be too overpowering.
28:31If you're stating as a flavour, the primary flavour is truffle,
28:35which it is on your packaging,
28:37you need to taste truffle first.
28:40Thank you. I appreciate it. Thank you.
28:42Bit of a shaky start, but you know what?
28:45Don't worry about that. We got into our flow.
28:47I think, for me, when I heard your shaky start, I heard passion.
28:50Yeah. Want to get out of here? Yeah, let's go.
28:55Hi.
28:56Giving Big Softie the hard sell.
28:58Good afternoon. I'm Rachel. This is Felucia.
29:01Felucia and Rachel.
29:03And we're here today to speak to you about our brand new
29:05vegan alternative to cheese product, Big Softie.
29:08Now, instantly, when you think of someone who's a Big Softie,
29:11it's someone who maybe had been prejudged on first appearance,
29:14but once you get to know them, you realise they're a softie at heart.
29:17And also, we use Big Softie because, essentially, it is a big, soft piece of vegan alternative cheese.
29:24Hey, you. Yes, you. Are you looking for a change in scenery?
29:29Not that kind of scenery. I'm talking about vegan alternative cheese.
29:35It's honestly the best option for you. It's really a big softie.
29:40Can we talk packaging briefly? Yes.
29:42Buying this as a customer, you wouldn't know that it's curry flavoured.
29:47Until probably you got home, and then you might either eat pleasantly or unpleasantly surprised.
29:52OK. But what we wanted to do was let people read the name, see what the product is, and then, through intrigue, find the curry inspired.
29:59To assume somebody's going to pick it up and look at the bottom, I think, is very unlikely.
30:05So, let's talk about your video. Obviously, it's got to be short, it's got to be punchy.
30:09Why was there no cheese or no product in the video?
30:14Erm, we... when...
30:18I will start with the fact that, when Felicia created it,
30:21I don't know if you overheard she said, changing the scenery,
30:24and we're all about changing the scene within the vegan alternative market
30:28so that's where that came from.
30:30I get what the advert's saying about kind of getting transported somewhere different.
30:33I have to say where this is transporting me is to a pub curry from the 1980s.
30:40If they see curry inspired, it's something that's eaten a lot in the UK
30:43and we thought we'd play on that and they might actually encourage people to try it.
30:47It feels like quite a tough ask to get somebody to try vegan alternative to cheese for the first time
30:52and to try curry cheese for the first time.
30:55Thank you. Thank you so much. Thank you.
31:01Bringing up some of the things about how the packaging could have been different,
31:04we can absolutely take on board and it just prepares us more for the second pitch.
31:07Yep. Let's go.
31:11Central London.
31:12Try the product, see what you think.
31:14Taking the public pulse on scrumptious spreads.
31:17Lovely to get all of your opinions.
31:18Paul and Flo.
31:20That's an exceptional texture, that's really lovely.
31:23If I bought that as a truffle cheese though, I would probably want a hint more truffle.
31:26Yeah, you're probably going to disappoint truffle fans with that labelling.
31:31I'm getting a strong cheesy flavour, but not with any truffle on top.
31:35Okay.
31:36I don't think that tastes very truffle-y.
31:37Let's just say you're walking down the aisle, would you pick it up?
31:39If I were looking at that on a shelf with other non-vegan products, it absolutely wouldn't jump out to me as a vegan product.
31:45And there's also this kind of space up here and I just feel like this could be used to scream at me.
31:50Tell me there's something amazing and delicious inside of it and then I'm going to pick up the shelves.
31:54Okay.
31:55Please tuck in and great to hear your immediate thoughts.
32:02Seeking fans of Big Softie.
32:04I might not have loads of it, maybe just some one or two crackers.
32:09Steve.
32:10I think the packaging is a little bit basic.
32:14There's no way that you can see that it's a vegan cheese just by looking at it.
32:18For me personally, I found the whole packaging rather underwhelming.
32:22Understood, right.
32:23I'm a bit confused by the product name.
32:26It has no indication or connection with the curry flavour.
32:30It has more of a connection with ice cream than who would eat curry-flavoured ice cream.
32:34Thank you for your feedback.
32:35Really appreciate it.
32:394pm.
32:41With over 4,000 stores worldwide, supermarket giants Tesco.
32:47They were expecting more of a truffle flavour to come through.
32:50Before pitching.
32:51On the marketing and branding side in the packaging.
32:54For both teams, a chance to digest feedback on their food.
32:58The feedback was more sort of middling to negative.
33:02They did say, and this I think came from most if not everyone,
33:05that they wished there was more on the front of the packaging.
33:07Okay.
33:08So the curry-inspired flavouring, for instance, being on the top.
33:11That came up in the pitch as well, so that's definitely something good to be aware of.
33:14Take away from.
33:15Yeah.
33:16What about the name, Big Softie?
33:17One of the comments that came up was, it sounds like an ice cream brand.
33:20Okay.
33:21I'm happy to address the concerns from the experts in a way that says,
33:24we've spoken to experts earlier and they suggested ABC, so we can address it before they do.
33:31First to take on the grocery giant.
33:34So, good afternoon everybody.
33:36We are Scrumptious Spreads.
33:38Paul, Flo, Trey and Phil.
33:43Truffling cheese is a premium, vegan, alternative spread.
33:49Alternative cheese spread, sorry.
33:52We truly believe we have created the standout spread for every occasion.
33:57So, yeah, Scrumptious Spreads.
33:59When you hear it, everybody knows kind of what it means,
34:01so it's giving you a taste of what's going to be inside,
34:03which is going to be Scrumptious.
34:05With the word spreads, you know, it's a word that appeals across all demographics,
34:11keeping it broad.
34:12So that is Scrumptious Spreads.
34:15I'm getting mixed messages.
34:16Gourmet and spread.
34:18Talk me through the tension that I can see there in terms of those things.
34:24It's not extremely gourmet.
34:25We're not trying to sell, you know, we're not trying to sell caviar here.
34:29You know, this is a cheese spread ultimately,
34:31but it is a really good quality cheese spread.
34:34Do you think calling it a spread helps or hinders your goal?
34:40So, Flo?
34:41No, oh, OK, yeah.
34:43Yeah, exactly that.
34:44So, we used the word spread.
34:46I guess we didn't want to pigeonhole ourselves,
34:49so we want to keep it broad.
34:52I can't help but notice you've got this great space here
34:54that you could talk about the product.
34:56With regard to the packaging, it was never supposed to be this empty space.
35:01There are a lot of things that are supposed to go there, vegan-friendly, etc.
35:05So that's definitely an oversight on our part.
35:08I mean, the first thing I thought about was the truffle mac and cheese.
35:10There are endless uses for this,
35:12but you're doing the product a disservice by not sharing about that.
35:16Appreciate it.
35:18Hey, you.
35:21Are you looking for a taste test?
35:22Hoping for a large order of big softie.
35:24Not that kind of scenery.
35:26For Lucia, Steve and Rachel.
35:28We did a little taste test and the feedback was very, very positive.
35:35In actual fact, when we spoke to these guys, we were told that the...
35:45Lost my trailer for...
35:47Shall we pass on to Lucia and we can come back to your trailer for?
35:52Let's pass on to Lucia because I've lost my trailer for.
35:55We'll be right back, Steve.
35:56Full transparency, we did receive some feedback
35:59that the name would be better on the front in terms of the type
36:01and that is definitely something we're going to take on board
36:04and input in the next edit of our box, essentially.
36:08I get curry's, you know, it's a very popular flavour profile,
36:12but I'm not really familiar, it's sort of widely used in the dairy context.
36:19So, for us, it was really important that we used a familiar taste
36:22but made it exciting at the same time
36:24because we want to entice people into the market
36:26who have been sat on the fence.
36:28But to sort of convert sceptics with something brand new
36:30that we've never seen even in mainstream cheese
36:33does feel a little risky.
36:35Can we talk a little bit about your promotional video?
36:37I am intrigued by the lack of branding.
36:43Full transparency, it genuinely might just be considered an oversight
36:46in terms of being able to just add a big softy...
36:48Quite a big oversight.
36:49Yeah, and I'm being completely transparent with you guys.
36:52For me, the branding, it was giving me sort of trivial pursuit vibes, you know.
36:56It's not screaming, I'm foodie, I'm delicious, I'm here to impress your guests.
37:02Thank you so much. Thank you very much.
37:04Pitch is over.
37:07It was a risk we took going with that curry flavour
37:10but we wanted to go unique.
37:11Well, as you say, high risk, high reward.
37:13Let's hope it's a high enough reward.
37:14The branding received quite a bit of criticism, sadly,
37:17from both pitches and the consumer feedback,
37:19so it is definitely going to get picked up in the boardroom.
37:22We could not have done any more.
37:24That's the thing that I'm proud of.
37:25We couldn't have given any more.
37:27Completely agree.
37:28Lord Sugar made it quite clear, if we lose this task, I'm out of here.
37:32One thing I will say is, I will go into that boardroom with my head held high
37:35knowing that I've created a really good product that we actually really love.
37:38Tonight, orders, if any, will be totaled.
37:42Tomorrow, for one team, hard cheese.
37:45You can go through to the boardroom now.
38:15So, for this task, I wanted you to produce and brand vegan alternative cheese
38:24and then pitch it to retailers.
38:27Phil.
38:28Yes, Lord Sugar.
38:29I made it quite clear to you that this was your last chance.
38:34You were going to be the project manager.
38:36And if your team loses today, then you're out that door.
38:41OK?
38:42Anyway, you went for the spread, didn't you?
38:45Yes.
38:46The idea that we had and the vision was that we wanted to create
38:49a premium alternative vegan cheese.
38:52Premium.
38:53So, we looked at the ingredients and the first thing that stood out to me
38:56were the truffles.
38:57Am I going to drop dead if I have some of this or what?
38:59I hope not.
39:01Right.
39:06I can't taste any truffle there, really.
39:08You know, it's kind of vegan alternative cheese with a hint of truffle.
39:11But, it's quite nice.
39:14The problem is, if I was walking down a supermarket shelf,
39:17I would think this is a brew cream.
39:21Right.
39:22It looks like brew cream to me, right?
39:24I have to say the packing is terrible.
39:26Sorry.
39:27I mean, come on.
39:28Look at it.
39:29Nothing on the top here.
39:30It is terrible.
39:31My biggest concern for that product, Lord Sugar, is that if you're walking past the supermarket shelf,
39:36it wouldn't, even if you picked it up, you wouldn't know what it was.
39:38Exactly.
39:39Seeing the font and the design on the computer screen, it was so misleading in terms of the actual size of the pot.
39:45It didn't have mushroom on the hair then.
39:47Anyway, they're responsible for the cosmetics of it and also for making a video, is that right?
39:55That's right.
39:56Let's have a look what you came up with.
39:59A glass of wine, a nice piece of bread.
40:04A vegan delight for every persuasion.
40:09The standout spread for every occasion.
40:12Vegan friendly alternative cheese.
40:14I can see your net balls come in handy there.
40:19Trey was teaching me how to rap.
40:21And I have to say I was pretty uncomfortable doing it because it's something that I've never...
40:24That was the rap, that was the rap, was it?
40:26I end up more like rhythmic poetry.
40:28I see.
40:29You know I'm old, so I don't understand all these things.
40:33Is that bloke Stormzy out there?
40:35Would he be worried about that or what?
40:37Definitely not.
40:38No.
40:39But Flo was actually a lot better than I thought she would be, to be honest.
40:41She had Flo in the end, yeah.
40:43I'm impressed that you mentioned Stormzy though.
40:45That's right.
40:46That's good.
40:47I think the idea was to have something that potentially could go viral.
40:51We just thought it would look kind of tongue-in-cheek and, you know, give it a broader appeal.
40:56That's not too bad.
40:57The reason it's not too bad is because I understood what you're selling.
41:01Okay, we get down to the pitches now.
41:05So how did you feel there, Phil?
41:06I heard you stumbled a little bit in the beginning, is that right?
41:09Yeah.
41:10Well, I was honestly struggling with the mouthful, which is premium vegan alternative cheese spread.
41:16And I think I had it in my head a little bit that that was a very important part for me to get out.
41:20I've made a little motif here.
41:22V-A-T-C.
41:23Yeah.
41:24Uh, vegan alternative to cheese.
41:26VACT.
41:27Yeah.
41:28I'm not that smart, unfortunately.
41:29So I tried to say it and I said it wrong.
41:31It didn't take long.
41:32I mean, it's just big enough.
41:33LAUGHTER
41:34That's why you're on that side of the table.
41:39Um, let's move on.
41:42Supreme.
41:43Um, you were going for an exotic taste, is that right?
41:46Yes.
41:47So Steve and I tried several different ingredients.
41:49We had to make a bit of a quick decision, didn't we, as a team.
41:52Yeah.
41:53And we went with the curry inspired option.
41:55Curry?
41:56Yes.
41:57Who came up with curry then?
41:58Steve did.
41:59Yeah.
42:00For exotic, do you get out much?
42:02Yeah.
42:03Well, the way I look at exotic is some of the competitors are creating kimchi flavoured cheeses,
42:08Sauvignon Blanc flavoured cheeses, so we wanted to go down that route.
42:11This is an acquired taste.
42:13Um, but unlike your one, where one can't detect the truffles, they said they're going curry.
42:20Yep.
42:21And it is curry when you taste it.
42:23Your tongue will be tingling in a second.
42:25Yeah.
42:26What's the name you came up with?
42:27So the name is Big Softie?
42:29Um...
42:30Named after me, then.
42:31Yeah.
42:32First person that came to mind, obviously.
42:33Did you come up with some names, Steve?
42:35Didn't you?
42:36You came up with Cheegan V's.
42:37Cheegan V's.
42:38Cheegan V's.
42:39Mixed up vegan cheese and trying to come up with...
42:41I'll tell you what I think, that suggestion was Tuck Inferible.
42:46I agree.
42:48Tuck Inferible, that's what that is.
42:50So there was three of you, so you had to deal with all the branding and everything.
42:54Yes.
42:55So I did all the branding.
42:56Do you think that was a right move when there was only three of you?
42:59I guess for me it was important that we had a good tasting product.
43:02And yes, Fallujah had a lot of work to do, however, that's business.
43:04You do have to put a graft in, and I know she's not scared of putting a graft in.
43:07I'm still pleased we went with that.
43:08You also had to make the video, right?
43:10Yes.
43:11So shall we see what you came up with?
43:12Okay.
43:13Hey, you.
43:15Yes, you.
43:16Are you looking for a change in scenery?
43:18Not that kind of scenery.
43:21I'm talking about vegan alternative to cheese.
43:26It's honestly the best option for you.
43:29It's really a big softie.
43:32Hmm.
43:34Is that it?
43:35Essentially, yeah.
43:36Well, I'll be the first one to admit, Lord Sugar, and I did say this in the pitch as well, that it was missing a few details.
43:42This was the last thing I did.
43:44I didn't get it at all.
43:45Which I will put my hands up and say definitely would be work, I would change on it.
43:50It wasn't the most engaging video, it wasn't that exciting.
43:53However, I will take joint responsibility with Felicia because I sent her there.
43:56You weren't there though, were you?
43:57I know, but I sent her there by herself and I am the project manager, so I won't.
44:00So are you agreeing with me that one person should have devised the actual cheese itself, and the big job was packaging, presentation and all that stuff?
44:09I agree, it was a very big job, however, I stand by my decisions.
44:12Unfortunately, the video, that's when we lacked and we could have done with an extra person for sure.
44:15Yeah, I think definitely with the video, because bear in mind Lord Sugar, I mean, I had to create the concept, I had to film it myself, I had to direct it and be in it as well.
44:22Okay, I think it's time we get down to let's see what the retailers thought.
44:28So Tim, can you tell me how many orders the High Street retailer gave your team?
44:35Well, despite some concerns around the branding, they, like you, didn't mind the taste, and they decided to place a small order of 3,000 units.
44:463,000, okay.
44:48Karen, what about your team?
44:50Well Alan, they weren't keen on the taste, and they didn't think anyone would buy a curry flavoured cheese, and they didn't like the branding either, so I'm afraid no orders.
45:03Tim, what about the large supermarket chain?
45:06They actually really liked the taste, to the point they made an order of 15,000 units.
45:1415,000?
45:16Oh.
45:17Over to you Karen, what happened to your team?
45:20Well Alan, they really didn't like the taste again, and I'm afraid didn't like the branding either, so no orders.
45:32Oh, there you go.
45:36A win for Phil.
45:38At last, it's as rare as a toilet roll in the pandemic that is.
45:41Yeah.
45:42We couldn't get rid of you, you're like damp you are.
45:45Yeah.
45:46Yeah.
45:47So, congratulations on your first time win.
45:51Back at the house, I've ordered a bespoke dining experience with a Michelin starred chef, Tom Brown.
46:00So off you go, and I'll see you on the next task, yeah?
46:04Thank you very much.
46:05Thank you very much.
46:06Thank you very much.
46:07Thank you very much.
46:08Thank you very much.
46:14Well, Supreme, certainly not Supreme on this occasion.
46:19Off you go, and I'll see you back here shortly, and we'll decide what's going to happen.
46:25Hey!
46:26Congratulations.
46:27You've got a beautiful seafood dinner ahead of it.
46:28No vegan cheese alternative, I'm afraid.
46:29Sorry.
46:30Very nice.
46:31You know what?
46:32First win, feeling so happy.
46:33When Long Sugar said that we'd won, I couldn't believe it.
46:34Phil, how does it feel on your first winning treat?
46:35Ah, the taste of success.
46:36He's been waiting for 10 tasks to say that.
46:37I do believe we came together really well as a team and did our part, so really, really
46:54proud of them.
46:55Nexus wins again, I guess.
46:57Wow, God, this food is incredible.
46:58What a treat, guys.
46:59He went through blood, sweat and tears to be here in this moment.
47:04There was a brilliant project manager and I have to say yeah, we all really contributed and yeah, what a win what I want to win
47:24Naturally as someone new try and get maybe something a bit more classic would have been a bit more palatable
47:28I thought it was a good idea to go down the exotic route a genuine felt confident
47:31Based on the overall vision and the overall concepts Rachel was project manager needs to take responsibility
47:37The end of the day I came up with a curry flavor stand by it
47:40But obviously with hindsight I think it was just a risk in itself putting curry in vegan alternative to cheese
47:46Steve was very keen on the curry flavor so if we go down for flavor it has to be Steve's responsibility
47:52The video did let us down if I had the choice to have not done a video
47:55I would have not done a video I was literally in the deep end in terms of how much I had to do
47:59Felucia should be strong enough at this point to go off by herself because that's what you have to do in business
48:03If that was too much for it then maybe that's not for her
48:16Yes, could you send the three of them in place
48:29Right, I guess you've had time to reflect over this
48:36Rachel, what I consider the largest part of this task
48:42Advertising, the packaging, the branding and all that stuff
48:47You left it to one person who didn't do a very good job
48:50I'll take it on the chin that I sent Felucia to branding by herself
48:54However, I had no pushback in the initial meeting Felucia's neck of the woods is branding
48:59You said that many of times you're in tasks advertising branding is your thing
49:03So I felt I put people in the correct strength and like going forward to the project manager as well
49:07I put my neck on the line
49:09I think at the end of the day we do have to pay joint responsibility
49:13I think it's simple as that and I think to be honest
49:15We've got to take joint responsibility for the taste it was my idea and I absolutely stand by that
49:19100% your idea, wasn't it? Do you still stand by your product?
49:23Honestly, I stand by the taste of it and but I do want to say if I made a mistake sending Felucia by herself
49:28Then I will absolutely accept that but I don't want that to be define my apps my performance in the ten tasks
49:33Well, I believe that the thing is Rachel mom hearing from you at the moment is you stand by the curry
49:40You take responsibility for the video. I mean you're digging yourself a hole as far as I'm concerned
49:47You're leaving me nowhere to go. This wasn't my kind of task, but I still put my neck on the line
49:51I took a risk and if someone's going today out of you three, who is it? I think given this task
49:56It should be Felucia and regrettably because it was down to a lot of it was down to the branding
50:01I don't believe it should be me given my performance in this production
50:04If we're looking at the product at the end of the day the other team had as you said not very good branding either
50:09But it was a taste that swayed the consumers at the end of the day
50:12I can I can edit the box I can put the curry inspired on the front cover
50:15But we the taste of the product is the taste of the product if we can change the branding then we can change the taste
50:20My point is that their product itself got very negative criticism in terms of how it looked and
50:25Externally yeah, the same kind of negative criticism we got but because of the taste they still got 18,000 orders
50:31It's it's a sound argument. I think the end of the day
50:35We have got the product wrong and that was my idea
50:38Rachel also agreed with the idea. I've put my neck on the line with this product. I've taken risks in the last few weeks
50:45I've taken risks which have paid off. In fact, I haven't been back in this boardroom since task two
50:51Okay
50:52Felucia you have been quoted throughout the course of this process. I look I'm good at branding and I can show you what to do
50:58Well, you showed me what you did and it's not very good
51:01Honestly, I do really like the box
51:03I honestly do the video and the logo is questionable and that's the first thing I even pulled them up
51:08In the logo is the logo is the joke the video is a joke and I'm you know with all due respect
51:14You fouled video honestly if I had a choice to not show it in the second pitch
51:17I probably wouldn't have because I'll be the first one to say that I wish I could do more
51:21Look, I don't want to waste any more time over this
51:24the branding and the video was terrible and so
51:29It is with regret Felucia, you're fired. Thank you for the opportunity Karen. Tim's been amazing. Good luck
51:37Good luck
51:50Right
51:52I'm still at sea on this thing
51:55You two step outside. I'm gonna have a talk with Tim and
51:59Karen and then you're gonna come back in here and I'm gonna see if
52:03Either of you are gonna remain in this process. Okay?
52:07What do you think about Rachel? I think Rachel's done very well in this process and actually in certain tasks has been very impressive
52:20Indeed on this particular task. She made mistakes putting one person on branding
52:26I mean that doesn't show much common sense and
52:30Steve I mean he could talk for England Connie
52:32Listen Steve's a great talker is part of his job, but I suppose at this stage of the process
52:37It's really about whether or not you can see yourself being his mentor and him being a potential business partner
52:43All right
52:44Yeah, send the two of them in place
52:56Steve
52:57In our previous discussion picking up some of the many words that you were saying
53:01You still insist that this is a good product with hindsight
53:06Now obviously would choose a different product. That's the that's that's the problem with hindsight
53:10We know the retailer didn't buy it
53:12Unfortunately, you know hindsight's a wonderful thing if we knew at the time that the retailers wouldn't be interested only the consumers would we wouldn't have gone down that route
53:20No sugar went for the curry because I believed it would stand out in a very crowded market
53:25It was extremely different
53:26It was something that was highlighted by the panel of experts and I thought that was a good thing because it won't there was nothing else
53:31Don't you understand your concept was flawed anyway?
53:35I'm fed up talking about curried vegan cheese at the moment now Steve
53:41Tell me why I shouldn't fire you I am putting myself out there in this process because I want and I need to win the investment if I don't get the investment
53:49I don't I go back to zero because I'm not going to go back to zero you've got all these jobs
53:54I'm not continuing that career Lord sugar. I don't have a passion for what for what I do. So why is your concept first of all the concept of the app is
54:02finding
54:03Friends or new people to meet up with hang out with spend time with I don't have a comfort blanket to go back to there is a crazy creative
54:12entrepreneurial spirit inside me
54:13I wouldn't say I've got comfort blanket to go back to Steve because in business you never in a comfort blanket
54:17You're continuously working to make sure you're making money every month and you're innovative innovative
54:22Sorry, and you're investing in what whatever is next which I continually do so I do understand some of your argument
54:27But definitely no comfort blanket. Did you hear what you said he needs this thing?
54:31He needs this investment sugar if he doesn't get it it sounds like a stranded man
54:36Do you need this investment? Lord sugar? I do need the investment because I want to grow this business. It's small personal group fitness classes
54:43I want your mentorship and your capital to continue to grow up north
54:47That is exactly what I want to do and not only would you be investing in my business you're investing myself
54:51Lord sugar in this process. I've been on the winning team seven out of ten tasks
54:55I've done both commercial and creative aspects of the task. I've proven myself in pitches where we had
55:02Um, I'm gonna summarize and I don't want to hear any more from anybody
55:05Rachel right from the get-go you put the wrong people in the wrong place and you were already dead in the water before you started
55:16Steve you were responsible for the curry flavored product and that is the fundamental reason why this task failed
55:25But at the end of the day
55:28I'm honing in on
55:30Can I be in business with you?
55:33I cannot be in business with her
55:36And I'm struggling here
55:39However, Steve I don't believe that we're meant for each other
55:44It's been nice to be associated with you over the past 10 weeks, but Steve it is with regret you're fired
55:54Oh sugar, thank you for the opportunity. Okay. Thank you guys
56:02I
56:05Okay, look go back join the others in the house
56:09Congratulations you've become part of the final five. Yeah, thank you very much. Thank you
56:14Honestly surprised that Lord sugar fired me. I don't think it was the right decision and
56:36Really can't believe he's probably the first person ever to say no to this thing
56:43Good to not make it to the final it was literally in arms reach away
56:46But Lord sugar didn't want me on board and that's perfectly fine. I'll bank on myself and I'll prove him wrong
56:51Guys, what do you think is happening in that boardroom?
56:55I think rach is in a very good position because she said okay
56:59Well, I'll be project manager and I'll put my neck on the line that takes a lot of balls to do
57:02I think felucia has really got it you know to give it all and
57:07She'll really come out fighting
57:09He really went in on felucia's branding and she was gone pretty quickly
57:22But in the moment I was like I could go here and I genuinely thought I was going at one point
57:25But yeah, like coming back honestly, just feel relieved and so happy like for me. This is a monumental moment
57:30Rage welcome to the final five
57:40Now five candidates remain the search for Lord sugar's next business partner
57:47continues
57:49Next time this has put the fear of god into me you better be ready
57:54business plans this is the rantings of a lunatic
57:56Do you think it's good enough that the product hasn't been finalized yet? That's deceiving customers under investigation?
58:04I'm not saying that this is an industry that I absolutely know would you know nothing and in the boardroom?
58:09What I can't get my head around is that you don't know your numbers an interrogation you're fired
58:16Right you big softies don't be cheesed off you're fired with tom allen on bbc2 on bbc sounds
58:26Some cracking new podcasts get sidetracked by new music with annie mac and grimmie for something more revealing brown girls
58:33Do it too or join a bestie catch up lily allen and makita oliver's miss me listen now
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