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The.Apprentice.2026.S20E03
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00:00The next 12 weeks will be the toughest of your life
00:04Lord sugar is on the hunt for the next big thing. This is an opportunity of a lifetime
00:11Battling for his backing some of Britain's brightest prospects
00:15Come on boys get up your life depends on it and then hit him
00:20It's a deal worth fighting for I can sense a bit of friction actually done was that on you? No
00:25Oh
00:2820 candidates never been kicked in the balls by a goat to be honest with you. Oh 12 tough tasks
00:35This is a complete and utter joke. Just jump straight in one life-changing
00:41Opportunity you're fired. You're fired. You've completely messed it up. You're fired
00:46Previously on the apprentice. I want you to create a story for four to six-year-olds
01:00We're not gonna get that stuff in that one. Can we just stop please?
01:06Andrea's team lost the plot. This is a travesty. It's disappointing and the boys toilet humor
01:12Send their story down the pan. Where's the funny in that book because we can't find it in the boardroom
01:22I would like to change my decision Marcus's muddle. You ain't showed me nothing was his final chapter
01:29You're fired
01:314 a.m
01:40Hello
01:42Good morning. Lord sugar would like to meet you at the cafe royal grill in central London the cars will be outside in 30 minutes
01:49Oh gosh. All right. Thank you
01:51Hi
01:53It's time
01:55He wants us to meet him at cafe royal
01:57Cafe it's a food task better than the losers cafe. Do you know what? I am a little bit worried food is not my forte
02:04It'll be interesting to see who's gonna who's gonna step up. It's doesn't sound like we have many foodies around
02:08I think there's a couple of girls who bake but baking and cooking is two different things, right? Yeah
02:21None of us have been p.m. Yeah, I'm so I don't think I can manage such a big group of big personalities right now
02:27That could be your challenge for the week down. Yeah
02:31In the heart of the West End
02:34Cafe Royal
02:36Historic London landmark and hub for high-end dining
02:51Good morning
02:55Welcome to the hotel cafe Royal now this restaurant first opened in
03:021865 and it's been serving its famous chicken pie for over
03:09150 years and turning poultry into profit is exactly what I want you to do for your next task
03:18I'm giving one team
03:2025 kilos of chicken and the other
03:2325 kilos of eggs
03:26Now this task is all about maximizing revenue
03:30So you're going to create a dish to sell to the public and meet a corporate client looking to place a bespoke order
03:40of canapes which you will prepare and serve at an event tomorrow
03:46Right, I think it's time we mix the teams up now
03:49So Megan, Andrea, Carrington and Karishma swap with Harry, Dan, Connor and Raj
03:58So the egg team will be called team eclipse and the chicken team will be called team alpha
04:12The team that makes the most profit will win and in the losing team at least one of you will be fired
04:20Everything clear
04:23Good well good luck. I'll see you back in the boardroom shortly off you go
04:27I think the big question is what comes first chicken or the egg
04:37But first does anyone have any food or cooking experience?
04:43Pluck out a leader
04:44So I'd like to put myself up for PM
04:48I've been basically raised as a young child in the back of a fish and chip shop
04:52Not so much on the cooking element, but definitely front of house
04:55Yeah, so I bake and I don't cook and I try to cook a meal
05:00I can follow her recipe so I would also like to put myself forward
05:04Maybe I should put myself up for PM as well just because I am a very good cook in the kitchen
05:08I do a lot of chicken and I also go to a lot of corporate gatherings with canapes
05:12So I kind of know what to expect when you go to these sort of things
05:17Should we start over then Dan? So all in favour of Dan
05:21That's one two three, all in favour of Rajan
05:24That's one, all in favour of Rufna
05:27That's three, so it's between Dan and Rufna at the moment
05:30I'm happy for you if you want to
05:32Yeah, why not?
05:33Yeah, there we go, we've got PM
05:35Dan, our leader
05:37I'm not really too sure why they picked me
05:39I do cook a lot of chicken
05:41But I'm not sure whether that justifies me being PM
05:44Okay, a lot of pressure now
05:48On team egg
05:49I've worked at a vegan cafe for the last seven years and I cook a lot at home
05:53Top of the pecking order
05:55Let's wrap on
05:57No pun intended
06:00Let's decide on what we are going to make
06:02I personally think that we should go right down the pasta room
06:05Yeah, 100%
06:06Okay, what about carbonara because it's got egg in it
06:08And that's our main ingredient
06:10Good idea
06:10Very versatile, add some value there as well
06:12Yeah
06:13Okay, however, I don't eat eggs
06:15So I don't cook with eggs at all
06:19I think you have to create the food with the eggs, you're not eating the eggs
06:23So I can do that
06:23You can do that?
06:24I can do that
06:25As well as that, I don't eat pork but I'm happy to handle it and make it
06:29I need everything
06:30Okay, so that's all sorted
06:35Across the hall
06:37I actually love making pies, I think pies are such a British dish
06:40Yeah
06:40Working on ways to turn clucks into bucks
06:44All the curry is a national dish, it's a massive dish in the UK
06:48Dan's team
06:50Maybe we have a chicken curry and we can tailor it
06:53So if somebody wants it with rice, they can have rice
06:55If they want it with naan, they can have naan
06:56Yeah
06:57Yeah
06:57I mean, do you think people would eat curries in hot weather at a market?
07:01That's the only thing I'm worried about
07:02It sounds like you're not super excited about the curry, but you're more excited about pies
07:05No, no, but that's a good idea too
07:06But I'm also quite open to everyone's ideas
07:09So we could do a curry pie with a masala mash with some sort of spices in the mushy peas and a different type of gravy
07:16Yeah
07:18Dan's management style was incredibly considerate
07:21He's listening to what everybody has to say
07:23Now I understand that but what Dan actually wants is getting lost in the noise
07:27And he's coming across as quite indecisive
07:29So guys, we need to be a bit more definitive here
07:31We need to make a choice A or B
07:33Is it the pie or is it the curry?
07:34What do you think, Dan? You're the piano
07:36I have no expertise
07:36I personally would go for the pies just because you can upsell the mashed peas and the gravy
07:40Okay, perfect
07:41Chicken pie
07:42Chicken pie
07:43We've got our leader
07:43We've got our pie man
07:47On the other team
07:48I don't mind being on the corporate side of things because obviously
07:51I have that experience at events and things like that
07:54Assigning roles to create a winning recipe
07:57Krishna, I'd like to make you this other team leader
07:58Just because you've got the right idea and you can sort the corporate clients
08:01Okay
08:02Okay
08:02Project manager Carrington
08:04We're leaving people with no skill set you're putting in the kitchen here
08:10Yeah
08:10And recipes
08:11I think it's super important that we have someone in the kitchen who's confident in the kitchen
08:14Do we have someone in this team that's confident in the kitchen?
08:17No
08:17Okay
08:18Can't cook
08:19It's not my bag
08:20Should I scratch that and we do us four in the kitchen?
08:23Yeah
08:23So my team will be myself, Kieran, Lawrence and Priyash
08:27Yeah
08:28I've got to be honest guys
08:29I don't like cheese so I've never eaten carbonara in my life
08:32Yeah, listen I don't touch pork, I don't eat pork
08:35I'm sure it'll be delicious
08:40On team chicken
08:41I mean as a team where would you prefer me being based?
08:44Cautiously carving up his crew
08:46Well that depends on your skill and your comfortability mate
08:48Yeah
08:48Business owner
08:50Dan
08:51But then what I don't want to do is send like a load of people up to the kitchen and no one is actually
08:55No one is actually greater
08:56I'm happy to if you want me to either or
08:58I don't want to make it any more difficult for you because it's really hard
09:00Yeah
09:01We need a bit more decision here now
09:03Yeah
09:03Then back yourself you got this
09:04You got this
09:05Yeah now
09:05Okay
09:06So um
09:07Quite the conundrum for me really
09:09Yeah
09:10So I will do
09:15On the sub team
09:16Uh
09:17Rajan's going to be leading it with Roxanne
09:19Pasha and Vanessa in the corporate team
09:22Does that sound okay?
09:23I mean is is everyone happy with that?
09:26I don't know how I feel about Dan being the PM
09:28I mean
09:29He wasn't very decisive with all of his actions
09:31I mean there was no real guidance there really
09:33So I'm hoping the rest of the day pans out well
09:35Just have to wait and see
09:37Okay guys everyone happy?
09:38Let's do it
09:39Let's go
09:40Let's make some pasta
09:41Let's do it
09:41Pasta
09:4311am
09:46Today half of each team will design a dish to sell tomorrow
09:50What do you think is keys to success in the kitchen Dan?
09:53Making sure that we're not going too wacky with the flavours
09:58While the rest meet corporate clients
10:02We've got three people in that kitchen
10:04One that don't like cheese
10:05One that doesn't eat eggs
10:07And the other one that can't switch parts due to religious beliefs
10:10Who is going to taste the food to make sure it's right?
10:13But I think we have Priyash in the team
10:15And I think he feels quite confident in tasting
10:18What's this here?
10:19Or is that a daft question?
10:21I think that's Big Ben
10:22Is it Big Ben?
10:23Yeah
10:23I've never passed Big Ben before
10:26Wow
10:26Okay do you want to try this now Priyash?
10:31Aiming to cook up the perfect carbonara
10:34Yeah but I need someone else to try it
10:35A team avoiding egg
10:37Cheese
10:38Oh and pork
10:39I like that taste but
10:42It was actually really nice now
10:45So if you don't eat pork
10:47You don't eat cheese
10:48And you don't eat eggs
10:50Who's trying these recipes?
10:51Not all of us can try the dishes
10:54I've tried the individual ingredients before they go
10:58Have you tried the recipe?
10:59Oh no I wouldn't either
10:59Have you tried the recipe?
11:00Likewise with Kieran
11:01I have not
11:02No
11:02Okay
11:03So we need to decide what extra ingredients we need to add to our carbonara
11:07This pancetta
11:08Yeah
11:09Is nice
11:10I mean do we want to be adding more meat in this?
11:13In that case that means we can't charge 10 pounds of the carbonara if we're going to make it
11:16Extra meat, extra pancetta
11:18We're not shy on the meat
11:19Yes we've spent a bit more money on it
11:20But we've got a USP there as the meatiest carbonara we've eaten
11:23Good sales point
11:24Yeah
11:24That could be a winner
11:25Okay
11:26I'm happy with that
11:28Kieran suggested to add extra pancetta
11:31And describe it as the meatiest carbonara you've ever had
11:34Well it may well be but it also might be the most expensive
11:38I mean the task is all about making profit
11:43On the other team
11:44We need to really think about what would make this chicken pie different
11:47Dan's pie posse
11:48Because I know you're going for the safest option
11:51Experiment with fillings and flavour
11:55Is it difficult if you make it a classical chicken mushroom pie with a kind of curried twist
11:59No I think you just put the curry powder in it
12:01Okay do you know what let's try one of one of these wacky ideas shall we
12:04Yeah then go on then so we'll add a bit of curry powder
12:07Yeah what about masala
12:08We can add a little bit of garam masala I think
12:11It's quite strong
12:12Yeah this is my little worry about
12:14That's fine if you're worried
12:15About scary
12:16Why don't you try it if you're worried about it
12:18I mean but what do you guys think
12:20What do you suggest otherwise it's just we're going around in circles now
12:23And we will whatever you say we will follow
12:25Yeah
12:26Okay look I would be more comfortable doing the traditional chicken and mushroom with
12:30Um time in there
12:32And I know it's
12:33I know it's playing it safe
12:34Right okay well that's sorted
12:35Okay
12:36I think Harry and Ratna had some creative ideas that Dan was very hesitant to take
12:40Playing it safe in a crowded market tomorrow
12:43I'm not sure if we're going to stand out against all the other retailers
12:45I do just want to apologise for not going for this curry thing
12:49I just don't want to offend anyone
12:50No no no no it's okay look we're going to support you it's fine
12:54Mid-afternoon
12:56One suggestion
12:57Tell me
12:57The flour
12:58I'm really worried that none of us are pasta makers
13:01Keeping an eye on the dough
13:03I think we should get a little bit extra I'm not talking about wasting loads of money
13:08Team egg
13:09Let's go for the maths
13:11We we need to make 80 portions
13:13Yes
13:13So flour 1.5 kg equals 10 portions
13:18The flour is £3.90 for five kilograms
13:21And then you've got five grams here
13:23You said flour how much do you need five grams are you sure that's correct
13:27Well right so the recipe
13:291.5
13:30Yeah
13:31Plus five
13:33Why do you need 6.5
13:34Why do you need to add plus five
13:35Show me your recipe
13:36Five grams of flour plus 1.5 grams kgs of flour
13:40Oh five grams
13:41Yeah it's five grams
13:42Yeah
13:42That's what I said
13:42That's my fault
13:43Yeah
13:43So can you help me with the masterpiece
13:45Yeah
13:45Yeah
13:45So we're going to need to unfortunately buy two
13:48And then
13:49No no no we're not going to need two
13:50We're going to need if we need
13:51Oh my god
13:52For each one
13:53I've got each set of no
13:54My cousin
13:55Oh please
13:56Just just let me finish
13:57For each one
13:59Yes
13:59Is is one just over one bag of flour
14:02Okay
14:02So we would need eight bags of flour
14:04Yeah
14:05Plus one extra for spare because we've got that five grams spare at the end
14:08Guys
14:08That's wrong
14:09Mate I'm losing my mind
14:10Listen
14:11According to my calculations we need about 14 grams of flour
14:1414 grams or 14 kilograms
14:1614 kilograms
14:17Because 1.5 kilograms of flour equals 10 portions
14:20So eight times one is eight and eight times
14:23Okay maybe
14:24Yeah mate
14:25Listen we've got a guy with a math degree here so we shouldn't be making any mistakes
14:29Oh my god
14:31Three of them were working at it and priesh has a maths degree
14:35Look I wouldn't mind if these were really difficult maths but it's pretty simple
14:40I have 173.93
14:44I had 162.05
14:46Oh jesus boys and girls this is not
14:49What have you got
14:51Not that
14:54Central London
14:56Laid on by Lord Sugar
14:57Hello
14:58Hi
14:58Good afternoon
14:58Hello
14:59Welcome
15:00Meetings with major clients
15:02We really care about quality at Good Housekeeping
15:06Hoping to clean up on canapes
15:09And our thinking around that is delicious
15:12Nostalgic party food but with a modern twist
15:16Dan's corporate crew
15:18You are such a phenomenal brand
15:20So it would be absolutely amazing to just give you the finest canapes that have ever existed
15:27We're going to go above and beyond for you guys and hopefully be able to exceed your expectations
15:31That's good to hear
15:33Okay awesome
15:35Is there anything that you kind of want us to avoid
15:38I would encourage you to think about the creativity
15:41Yeah
15:42In those recipes
15:43A chicken skewer is a chicken skewer is a chicken skewer
15:46Have you given a thought as to how many canapes you're looking for
15:51Six canapes a head
15:52And how many heads are you expecting
15:5540 we've got 40 guests
15:5640 guests
15:57Okay
15:57So on a price of six canapes per person
16:00We're coming in at around the £25 per head mark
16:02Okay
16:03I think at six canapes 25 is a bit toppy
16:06If we can guarantee the quality you know delivery
16:09I'm not going to pay £25 a head I'm really sorry
16:11Let's be sensible
16:13Okay
16:13About what you can deliver
16:15Would we be able to settle at 24, 23 at our final last?
16:19No
16:20No
16:21No
16:21No
16:21I'm really sorry
16:22What about 20?
16:24It's a nice round number
16:26If you turn up tomorrow with beautiful canapes creatively executed
16:31I'll pay you £20 a head
16:33So can we shake on it?
16:34We have a deal
16:35We won't let you down
16:36Okay
16:38And they think they've got a good deal but the clients were very specific if there's anything below
16:43Their requirement they won't pay them that 20 quid so i don't think they've actually got a deal at all
16:48They've got a bit of a hope and a prayer
16:49They were tough negotiators i mean they have very high
16:52The kitchen team have a very hard task ahead of them
16:54We've just got to get it to that standard and make sure everything is done well
17:00Can we have a little discussion about prices because i don't want to be flummoxed
17:04Across town
17:05What were you thinking if we were offering set three canapes per guest?
17:08The egg team
17:09I think it would be £5 per canapé
17:12Yeah
17:12So £15
17:14Look to land a knockout deal
17:19We are so excited to be working with you guys on your event
17:23Thank you
17:23Do you have like a number in mind that you'd want to do per person?
17:26In our heads we were probably looking at four canapes per person
17:28Okay
17:29I'm thinking if we give you a good variety
17:32Okay
17:33With the salmon option we're going to give you the really like high quality salmon
17:36So it's a scrambled egg and smoked salmon blini is that?
17:39Yeah smoked salmon blinis
17:40Yeah
17:40So the price we had in mind per head was around £25
17:45Okay
17:45I think that was for the three canapes right?
17:47Yeah
17:47We came in mind with three canapes
17:49So with the additional canapes i'm looking at around £27 per head
17:53Being really honest that is way above what we're absolutely
17:55I think we're really quite off the mark at the minute because actually we were potentially looking at
17:58£10 to £12 for about four canapes
18:01So we are substantially off of the mark here
18:03If we go down the route of doing the sandwiches the bellinis the egg skewers and the deviled egg
18:09Would you be willing to do that at £12 per person?
18:12Um i think you know potentially ideally for us 11 would be better for those four
18:17We push you for 11.80 and shake hands
18:19Okay as long as the service is good
18:21Absolutely okay thank you so much thank you
18:23Thank you guys thank you so much
18:25I look forward to seeing you tomorrow
18:26Thank you
18:26See you tomorrow
18:27Thank you
18:28Okay
18:28Oh my gosh guys
18:31Megan why did you jump in on that?
18:33What do you mean?
18:34Okay let's talk outside
18:38Do you do you see that there was no negotiation there?
18:40I disagree
18:41I think there was
18:41No there was no negotiation there
18:43When megan said the number 12 she was adamant she's not paying paying that
18:47How how can someone be adamant after like a five second conversation in a business transaction
18:51When i said 27 i didn't mean 27 and when she said 12 we both know 12 she's gonna move up
18:58I've actually never been more frustrated tan megan all of them i how i don't understand how these are
19:04Business people i don't even understand why they're here i'm telling little sugar to send them both home
19:10All over yeah
19:134 pm total cost is 101 pounds and 66 pence and it's going to be roughly one pound 45 a pie okay
19:19Oh i've got a call for team chicken
19:23We have agreed a sum of 20 pounds per head brilliant job but that was on the basis that they were happy with the quality
19:31A chance to check in when we suggested chicken skewers they said it's a bit basic we have to make sure it's exciting and creative
19:38Also catching up with the kitchen hey carrington hi how's it going karishma
19:44So we agreed on four canopies and we're only making 11.80 per head the only thing carrington is she also promised high-end luxury salmon
19:55No i said good i said good quality salmon so basically what happened is that since where uh everybody wants to share
20:03um i went in with a price point of 25 pounds
20:07Before i could uh continue that conversation tan and megan took over
20:12i do have to disagree with that though because okay we'll discuss this all later we're one team
20:16We're working together against each other yeah so we'll get back to you guys later okay bye bye
20:24i'm gonna be honest with you that sounds like a disaster because if i'm negotiating and someone
20:27jumps across me i'm livid
20:31i think courgettes would be very good with the chicken while dan's team create canapes
20:37so we're gonna do one chicken one courgette and the chicken on the ends to meet a high-end brief
20:42impersonating me that seems like very little courgette yeah
20:45in search of inspiration for their egg-based treats
20:49let's now we wanted the canapes project manager carrington well why don't we do chili flakes with
20:54sriracha yeah that'd be a nice spicy option yeah and her reluctant team of tasters
21:00on to the next excuse i just say what about a little gherkin and i was thinking this fajita
21:04spice mix just to sprinkle it on top just to make it add a bit of color yeah so that's done that's
21:09diabolical oh gosh you're running out time i'm aware of that bonus baby sorry just try things
21:14faster faster faster faster does egg and cheese go cheese and egg don't go either asparagus and eggs
21:19i've got a good idea actually balsamic drizzle bit of gherkin done oh gosh i'm not sure about the
21:24gherkin okay balsamic drizzle the crispy onion on top it needs to look luxury it can't look like some
21:29child made it this right now looks like trash try and things quickly because we're running out of
21:33time please this cranberry sauce really rogue that sounds like a nightmare to me egg and cranberry it's
21:38healthy and it adds color to the plate is that fine it's really eggy it tastes nice okay
21:47so we go for chicken skewers popcorn chicken and chicken and brie crostini 6 pm great so what's the
21:54total cost i have calculated to be 85 15. recipes wrapped up our total cost for canapes is about 100
22:02pounds tomorrow crunch time
22:125 a.m teams have 12 hours to turn poultry into profit we need to make pasta scramble eggs boil eggs
22:22we've got a lot to do whisking up a plan with the canapes do you want us to install that here or there
22:27i say that just in case they fall over in the car project manager carrington is everybody clear yes
22:34in the other kitchen we're doing a creamy chicken and mushroom pie dan preps his chicken crew
22:41so so guys what canapes have you created for us for our menu uh one is a popcorn chicken okay cool we've
22:47then got the chicken skewers which is going to be with a fajita seasoning rub and courgettes and courgettes
22:53thank you um is the courgettes the only vegetable we have yeah i mean it's very simple and then the
22:59the client did actually say that chicken skewers is very simple so we wanted to avoid more chicken
23:03skewers obviously you did have to push to get double the amount of courgettes so one slice
23:09so that dan could agree with that chicken piece slice of courgette chicken piece
23:13it's literally just courgette and nothing else in the middle yeah in north london
23:22wrangling with their recipes um what's wrong andrew you look confused
23:27right what am i doing now carrington's team of novice cooks
23:34so you got 10 in there yeah drop it in very slowly and carefully don't let it crack
23:38oh my goodness me do you need a bit of help it's hard to get him out but oh gosh let me jump in to
23:45help you be careful because hot water now yeah what are you doing put some in yards
23:53this should be the easiest bit that one's already cracked where's it cracked there oh gosh
23:59megan and andrea can't boil eggs how can they not boil eggs it's a simple task egg in water egg out
24:05of water bob's jungle so you have to really watch them like a hawk to ensure that they can do it
24:10properly do you want to give me a technique for peeling eggs if you roll out it on the like you
24:15know the egg yeah if you roll it out on the worktop and then peel it it makes it easier to crack i'll just
24:19roll it up and down and then use a spoon to crack it it should be easier i don't know
24:30in west london roughly roughly chop it there's gonna be large mushroom pieces in there are you okay with
24:35yeah but mushrooms shrink when you heat when you cook them okay stirring the pot
24:39oh dan dan dan dan dan dan what dan's team okay so the mushrooms have been added to the chicken stock
24:47well it's all it's all going in the chicken stock at some point oh okay oh okay so the chicken has
24:52already been added so some chicken and i'm now going to put some of the mushrooms in so now you see
24:56the problem is we don't know the measurements of the stock and the ratio with the chicken so now we
25:01have to go by by best guesstimate sounds good sounds good okay it's just consistency it's going inside
25:10a pie it is going inside the pie but we we need all the pies to taste the same okay do you know what
25:15maybe just leave me to this yeah and um you guys go back to the price oh we're just trying to help
25:22yeah i know okay no problem
25:28i just want to point out that you've been going an hour and you haven't even done half of one of the
25:33balls of dough in carrington's kitchen if you go at this rate you won't have finished your pasta for
25:39eight hours wow temperatures rise if you don't make any money this is a proper sauce we will lose is
25:46everyone understanding that right now yeah yeah everyone should be on pasta guys i'm getting
25:49stressed man do you want to watch me tan i'm going to show you how to do it whilst i'm doing it flower
25:55every single time flower is your friend always flower always flower right right stick it onto one
26:01but i need to flower it again some flower flower flip it guys i need more flower is there more flower
26:09anywhere i don't know where it is that if that's all we've got we're in major trouble we got 13 bags
26:16of flour yeah but did you account for all this yeah yeah but we only have one bag of flour for the
26:21sprinkler yeah so i don't understand where the extra four we should have had what four or five spare
26:26bags of flour at the moment it's not looking like we're going to have enough pasta we've just got to
26:31do what we can whatever we have we're going to sell we're just going to have to work with what
26:35we've got and be flexible so essentially the calculations were off in in short yeah we're
26:42running out of flour here it's just going all sticky keeps breaking on team chicken so dan
26:50just quickly chicken courgette chicken yeah dan's recipes are you happy with the size or do you think
26:57it's too thick i think that's quite thick well i mean what do you think i don't eat courgettes so i
27:01need to know because you eat the stuff a ruffling feathers you said you want courgette in the middle
27:07are you happy to put courgette at the top yeah do you not think that there should be a little piece
27:10of courgette at the bottom and then the chicken and then the courgette and then chicken and then
27:15finishing it with a little courgette yeah well i think we can overthink it too much do what you think
27:20looks best no dan's not about do what you think we need the executive decision you are okay so
27:25courgette chicken courgette chicken what i keep seeing from the corporate team is at the moment
27:31they're all trying to cover their proverbial behind they're all thinking they can get out
27:34of trouble by saying well he said i should do this but they're forgetting i'm watching everything
27:38they're doing how are you yeah i mean yeah i mean you're just getting on with opinions isn't there
27:44but i mean it's just just use your brain no how thick does a courgette need to be well what do you
27:49think looks good mid-morning box up head out all right let's go let's go while both canapé crews
27:58right let's go come on let's get out of this head to corporate events quick quick carrington's
28:03market team finish up press we need to go mate take stock how much portions are past that i would
28:10take into the market we had four of these to start yeah we currently have left one and about a third
28:16so that should have made 40 to start let's wrap this up let's go let's get out of this kitchen
28:22but still prepping pies dan's team we're set to leave in half an hour so we need to uh
28:30get the pies in the oven guys okay trays in the oven all hands thank you okay i'm done
28:39greenwich market
28:40let's go let's go arriving before the lunchtime scramble right let's do it the egg team
28:51i think we should have a little scout around see what's about see what prices we should go in
28:55at absolutely no what's this six seven quid nepalese that's nine quid wait guys guys
29:05cheese cake they're not here right you know what that means we go go go sale let's do it come on guys
29:12get it on mate come on there he is
29:17right right we'll bring you the customers you bring us the food fantastic energy
29:22the party has begun we need to get these out asap while team chicken churn out their pre-prepared
29:36canapes thank you my pleasure go on give it a whirl we have got plenty more coming out okay
29:45still to assemble their egg-based treats your client's party starts in half an hour yeah you
29:53do know that right yeah okay okay are you going to be ready uh we're going to work as fast as we
29:58can okay karishma's corporate crew i just want to know are we putting mayo on definitely or not
30:06krishma just double check in mayo it's going on as well no the scrambled eggs is not this is the egg
30:11and mayo it's already been prepared and you want to put it that way so into four then no like this
30:16three but you see this way there'll be more surface area to the sandwich okay so okay step away
30:21from that one right leave that to megan uh karishma yeah i'm just going to spoon the whole mixture
30:25in because there's no point no no don't spin the whole mixture in because if this bag gets ruined
30:28then we have to take this out and put it again hey how are you hi i would shake your hands
30:34with your gloves on which means you're prepping yeah don't worry we're doing all the preparation
30:37for your just conscious of we've got 40 people here ready for the that's how we're going to be
30:42these here and these about two food it's not too long can we get rid of the plastic boxes because
30:46yeah there's all two people here brand new office no worries all right no great view that's all yeah
30:55all right full cock here we go at greenwich market ladies and gentlemen sales duo lawrence and kieran
31:02welcome to the best the tastiest the most unbelievable carbonara in town serve up pasta with a side of
31:13performance we have got the meatiest carbonara this side of rome do we have any takers over there hey
31:22you know you want to oh yeah so we've got three carbonara three carbonara so you can i make it 50
31:33if it gives you a smile first italian customers this is the big test guys the italian says i guess it's eight
31:41and a half
31:44for the energy for the enthusiasm can we get a 50 p tip
31:58on the other side of the market yeah aprons on please oh this is tight late to the table come on the
32:05other team are selling right dan's pie pushers
32:08a pie on its own for eight pound 50 or a full meal for 10 pounds chicken and mushroom pie ladies and
32:17gentlemen by that sir can i interest you in a chicken with a chicken and mushroom pie and chicken and
32:22mushroom pie anyone hello chicken and mushroom pie chicken and mushroom pie hi so do you like
32:30chicken and mushroom pie no no no no too i think it's a no this is really no we gotta keep the energy
32:36the energy chicken and mushroom pie anyway all right madam would you like a chicken and mushroom pie
32:40for lunch no worries too we've had mixed responses so far i'm a little bit disappointed in our sales
32:47i do think that we can't let that stop us we have to bring higher energy more sales more traction more
32:52footfall to our stall in order to secure those sales we sell a chicken and mushroom pie by itself
32:57for eight pounds fifty or we can add mashed potato peas and gravies for ten pounds give it a whole
33:02yeah we've got the whole works here brilliant south london okay after you're done i can't hear you when
33:10it's a distance after you're done cleaning yes come on in after a slow start for team eggs corporate crew
33:18oh god's sake oh yeah dipping into the party megan hi and would it be possible it's just that we've got
33:31quite a few that haven't eaten and whilst um megan's fabulous she's spending quite a lot of time of
33:36chatting and we've got a bit of cracks on the top and a bit of edible flowers just to match my outfit
33:41so it would be possible to get the food out a little bit quicker no worries she's a social butterfly
33:45she loves fabulous thank you so much i'll grab her she'll be out of your hair um
33:51hi sorry to interrupt guys i'm the head chef here today is it okay if i borrow my lovely megan i need some
33:55help oh yeah i need some more canopies over shortly yeah because i need some help and if um said that you
34:00focus in the kitchen okay yeah megan started hosting this party and megan thought it was her
34:07party and she started really getting into the conversation you know but you're out there serving
34:11while i'm in the kitchen actually dealing with the heat so we've got egg mushroom and on these ones
34:17here it's got cranberry cranberry cranberry yeah interesting with egg yeah okay
34:25i'm not sure i'm keen on that
34:29anyone want to try our chicken skewers for the other team thank you
34:34not much i love me but it needs a bit of seasoning
34:37a slice of feedback hi team hello hello absolutely you all right good just wanted to
34:45have a quick chat yep we were just a bit thrown by was the focus on skewers that we weren't super
34:53keen on skewers for for for us it was more of convenience for the cook for the for the people
34:57actually eating it we didn't want them to get their hands dirty every time also we know that you
35:01definitely remember that you said that but obviously we wanted to give you that nostalgic feel and a
35:06twist as well you could have gone heavier on the fajita flavoring i think the flavoring is a little
35:11bit subtle it's a bit subtle on the flavors yeah it's good feedback the flavors were a bit boring
35:18which is going to come down to the project managers team um and their ordering of the ingredients we did
35:23say that we wanted it to be flavorful and exciting was exciting not really one of the girls she was
35:31like we're going to give you the finest experience of everything yeah clearly they're not yeah
35:38greenwich market for connor a chance to check out the competition it's just like nonna used to make
35:46back at home i promise you'll love it
35:50okay guys i was just down there is great energy to be fair to them they are selling carbonara for 12 pounds 50.
35:57wow so i think we have to work extra hard do we want to revisit strategy or pricing yeah i think
36:02they're selling i mean i'm not selling that quickly but we don't have a lot of time and we've sold about
36:06six seven eight pies we have more than 40 in our arsenal we have one hour and 15 minutes left to sell
36:12all of those pies okay i think we're struggling to shift the pies do you want to revise your tactic or
36:16do you want to plow away at the takeaway price i think i think for the next 50 minutes we just hold the
36:21price because people people haven't been coming up to saying that's too much
36:26i'm conscious of dropping the price so much that it kind of undervalues what we're actually selling
36:30and i appreciate that the team wants to get all the stock gone but you know i think sometimes holding
36:34firm to your price uh will ultimately help you generate more money we're gonna hang tough okay
36:39we've got about 40 pies to shift but we'll stick with it
36:423 p.m one hour of trading left i dress it up as a chicken surely you want a pie with dan's pie
36:52prices fixed yes so that will be eight pounds 50. carbonara cost tumbles whatever we can sell
36:59one pound three pound five on let's get sold whatever come get a pie you know you want one
37:04ten pounds for the whole thing we've got a new price price reduction i can throw in three sides
37:11for you for ten pounds take one home with you have it to suffer two carbonara for five pounds make our day
37:19how much do you want just all over we're getting the momentum if you're considering it i'll do two
37:23for four is he hungry does he want some sorry i gotta get back to work the chicken always wins not the egg
37:31there we go the last portion we are gonna finish today the way we started
37:41trading over well done well done right now i'm feeling absolutely amazing from the food sales i'm
38:00feeling so proud of my team great team effort the guys and their pies yes i'm a bit anxious about the
38:08boardroom however i know i've done as much as i possibly could for this task if it comes to it i'm
38:13afraid i am gonna have to tell lord sugar that dan should have really stepped up and done more
38:19tonight profits digested
38:23tomorrow results served up in the boardroom
38:269am i am buzzing after that market mate same obviously watch out because the other p.m's are
38:40listening oh i think it's really going to be a close one today closest one yet closest one we've
38:46probably had so far i disagree i don't think so oh really why is that i've just got a feeling okay so
38:56do i i've just got a feeling we've all got feelings i think i won
39:04going into the boardroom today i'm extremely nervous that we haven't done enough as a team
39:08to secure the win i'm very nervous going into the boardroom today and if we lose i know who i'm
39:14already taking down you can go through to the boardroom now
39:22well i suppose this is a case of who came first the chicken or the egg
39:40um so carrington you put yourself forward as the project manager is that right yes
39:48no sugar you chose to make carbonara as your dish for the market yep i think there was a bit of
39:56hesitation from people because i don't eat eggs then kieran doesn't eat cheese then lawrence can't
40:01eat pork and it was only priesh i can eat everything so you don't like eggs he don't like cheese
40:07he can't eat bacon so yeah did you go into the kitchen in biohazard suits
40:12so you wanted to make 80 portions 80 portions you should tell lord sugar about your struggle with
40:20the maths yes i'm not the strongest at maths um priesh has a maths degree but we were all getting
40:26different numbers you've got a maths degree yes that's correct and you couldn't work out how much
40:31all this stuff was going to cost well yeah yeah you got a 2-1 did you yeah in maths you sure it
40:36weren't a 2-4 i think the knock-on result uh alan was that three of them were doing the numbers
40:42all three numbers were different and they never really knew what their costs were right then who
40:48did the negotiation so that was me lord sugar i presented 25 pounds as a price per head the
40:54negotiation was 10 seconds long i said my number then 12 was mentioned and then tan stuck his hand
41:00out and shook at 11.80 i was absolutely fuming lord sugar if i could just interject it felt like we
41:05went in with no clear strategy on the negotiation but that's what the question i ask is how do you
41:10get from 25 to 12. megan and tan they kind of are narrating this as if the clients were getting
41:16really frustrated but they were not they were not because i was there the client was not frustrated
41:21right um let's get back to the kitchen on day two carrington's in charge who doesn't like eggs
41:30like putting the nun in charge of tinder yeah just like that go on tell me about how you start making
41:38this stuff i had megan and andrea to boil eggs but they both don't know how to boil eggs so i had to
41:43see yeah what what did you say they didn't know how to boil eggs so i spent my first you don't know how
41:48to boil eggs no they didn't are you being serious i'm being dead serious i know how to boil an egg for
41:54myself but i don't know how to boil an egg to cool it and then make sure it can be peeled properly i i'm
41:59just lost for words go on we had to start making pasta but halfway through we ran out of flour really
42:06and if you're making pasta you need enough flour so it doesn't stick so that's when we decided to pivot
42:10our plan and just make as much as we can hmm okay so who was the market team that's for you went there
42:18with how many portions of cabanara i think 60 and how did you sell well whatever we had we sold lord
42:25sugar and we also got tips on top as well because the only thing you make 100 markup on is yourself
42:30i heard lawrence actually that in the first 15 minutes you sold four portions for 95 pounds
42:37which i think was very good that was very good thank you lord sugar but i think it's also important to
42:42you know recognized teamwork i think you could start selling pancetta at bar mitzvahs
42:48do you know what i think you could yeah all right so look let's move on to team alpha
42:55now i see dan sitting there as the project manager so no one else put themselves there were there
43:01were three of us it was myself and rajan so why did dan get voted in then i don't really know to be
43:07honest or sugar i mean i put myself forward i made it you don't really know no not really
43:12dan did mention that he works with corporate clients he makes canapes so
43:17do they know what canapes are they think they must think you stand under in the rain
43:23anyway let's talk about the development team which was dan harry connor and rothner and i think after
43:30certain debate it was decided that you'll be making chicken mushroom pie yeah i chose chicken and
43:36mushroom pie was because it was easy to make quite um yeah so i wanted to combine a chicken curry
43:41in a pie um i think the team you know thought it was a good idea initially but when we start adding
43:46in masala sauces and spices i could just see a nightmare happening in the kitchen the following day
43:51clearly dan is not short for danger okay corporate team you go off to talk to
44:00the corporates to see what they want is that right that's correct lord sugar yeah so it's 40 people
44:05but uh when discussing pricing which i'll get on to um i didn't get on to it now okay perfect yeah
44:11so in terms of pricing we shook the hand on 20. right okay you jump into the kitchen the next day and
44:17dan i was told that you didn't follow the recipe on something it was like a witch's cauldron there was
44:23we had the broth and then all of a sudden there was chicken in it there was mushrooms i've cooked many
44:27times in the kitchen nor sugar you know a lot of the time when you're cooking stews and these sort
44:30of mixes you kind of just know when it's ready but that's not really how recipes work i i think we
44:35were getting a bit too hung up really on the size of the mushroom chopping and you know is is the
44:39courgette too okay there's a lot of people who were constantly asking for direction and i think dan
44:45was getting frustrated that everything was being questioned rather than anybody taking any decisions
44:50themselves i think that's accurate so anyway at the party customer thought it was a bit bland
44:57didn't it correct we're not shots i think once we spoke to the um kitchen team and we expressed
45:02how crazy we want it to be we found the next day that ingredients we had to work with was one
45:06courgette and a chicken okay now we go to the market and how'd you get on i think it was clear that
45:11there wasn't really any branding or marketing on our team we had like you had her dressed as a chicken
45:15you were dressed as the chicken i was not sure it was a difficult time
45:18i heard it was a very tight uh chicken it was very tight yeah yeah i think your nuggets were showing
45:30did you sell out in the end uh we didn't we had six left
45:33okay let's see whether it is the chicken or the egg that came first so karen let me know about team eclipse
45:41uh well their total spend on ingredients was 279 pounds and 70 pence and at the market uh they made 356
45:52pounds and 50 pence in sales and we know they agreed an initial deal of 472 pounds from the corporate
46:00client any refunds the client was very disappointed that you weren't ready when you arrived but they felt
46:07they paid so little in the first place that they only asked for an eight and a half percent refund
46:14that took your 472 down to 432 which gives you an overall profit of 508 pounds and 80 pence so
46:24tim the same question well the chicken team they spent less than the eggs and they spent 186 pounds and 81
46:33pence on their ingredients but they also sold less at the market only bringing in 249 pounds and 48 pence
46:43and we know they agreed an initial deal of 800 pounds from the corporate client any refunds there
46:51well the corporate client wanted high-end canapes and although they couldn't fault the service it wasn't
46:58the fine dining experience that they expected so they asked for a 15 refund securing 680 pounds giving
47:06the team a total profit of 742 pounds and 67 pounds right okay well your pies ended up making a decent
47:18crust i suppose one could say well done off you go to the house well some of the stories i'm hearing
47:37here can't boil eggs and maths honestly really is a disgrace to be honest with him yeah all right off you go
47:48i think dan you were a bit underestimated i think you know obviously at times you wanted a bit more
47:55of a decision but ultimately we got the big win and that is you know a lot down to you so you know
48:00i've been in business almost 10 years i think i know what i'm doing good job buddy proud of you
48:07we lost the task because the negotiation it was rubbish you two ruined it talk then megan mentioned we
48:13could do four for 12 pounds that was the first point where we effectively imposed a ceiling we can't
48:18then even say anything higher than that i feel like it's all kind of being pinned on me at the
48:23moment i feel like i'm just gonna get thrown under the bus when we're in the boardroom and then you
48:27shake hands on a dumb number and now we are in this cafe the fact that you guys even thought that
48:32that was a negotiation just blew my mind my worry is that tan is great with his words he's so calculated
48:38he speaks so seriously but people are starting to realize that all he is is a bunch of clever words
48:43the length of time that we took trying to make pasta in the kitchen you didn't make as many
48:48portions i'm going to be honest with you we sold out there was no more customers did you sell out
48:52because you had no no even if we'd had more it wouldn't made any difference i'm going back into
48:58the wardroom very confident because i have solid points to back up my case and i feel there are many
49:03people on the scene who are coasting by in this process who need to leave yes send the candidates
49:18in place well i i believe you lost because you spent too much money on ingredients poor negotiation
49:38why did you drop so much we we went into that negotiation without a clear idea of how many
49:43canapes were offering your client said 10 pounds just just pulled it up like that because they
49:48thought got a bunch of mugs here yeah let's see if we can leg them over a bit they did yeah it was
49:54because tan shook hands immediately after saying a number that was desirable to them after megan had
49:59mentioned 12 pounds we can be for four canapes they counted for 11 so i tried to shake hands to get
50:03it as close to 12 as possible where did 12 pounds come from no i'll tell you what happened
50:09you started at 25 and went up to 27 you said 12 and you said let's shake 11.80 that's exactly what
50:16happened and it all happened like that am i right in saying tammy that you consider yourself a poker
50:21master i'd like to think i'm a strategist i think a poker's a game of strategy i'm starting to think
50:26that you hold your cards the wrong way around sure am i perhaps in this case yep megan you've never come
50:32across people make derisory offers like half of what you want for something yeah what would you say to
50:38them i'd try and negotiate and get the best deal no you try to negotiate you turn to piss off
50:43wouldn't you really they were ready to pay 20 quid they were ready to pay 20 quid that was in their
50:50budget yeah anyway for the carbonara the total cost was 179 pounds the pancetta was 112 pounds of that
51:04it's ridiculous yes i mean we had a lot of pancetta but that was the usp that it was a meaty pancetta
51:11bearing in mind the dietary constraints it was a worse team selection than spurs would pick if you
51:17ask me i'm not saying something okay so we get to the market now you set out to leave with 80 portions
51:25of pasta you're actually left with 40 portions if you would have made 80 you may have won this task
51:33easily so what went wrong we didn't we still had a big ball of dough that was sitting there and
51:39unfortunately we didn't have the time to make it we spent a lot of time making the pasta but that's
51:44because people asking incompetent questions i had to teach andrea and megan how to boil eggs
51:50that i you know i can't get my head around that about boiling and eggs i really mean either even
51:56i know that right you put it in boiling water you then pour cold water on it to cool it down
52:02you smack them down like that and the shell comes off bloody hell what problem could you get the egg
52:08were you trying to put it in a toaster or what the eggs were actually the first thing that we did and
52:12then we did move on and we helped your side make the pasta and that is the reason why our team was
52:18late and we weren't able to assemble the canopies and if your team didn't have that pasta you wouldn't
52:23have been able to make as many sales as you did get on the day right i've had enough of listening to
52:28this carrington which two people you're going to bring back into the boardroom i would like to bring
52:33back tan and megan right the rest of you go back to the house right i'm going to have a chat with
52:48baroness brady and uh tim and then i'm going to bring you back in here and at least one of you
52:55is going to be leaving the process today okay off you go thank you
53:07well so she's brought back in tan and megan well i can see why she brought megan back
53:15i mean karishma was at 27 pounds in the negotiation at this stage
53:19uh and megan immediately jumped in at 12. tan is defending himself from being forced into position
53:26where he could only close at 11.80 but if somebody makes an offer at 12 pound he should have gone back
53:31and said you know what can we start back where we were at 27 ridiculous yeah carrington when you're the
53:37project manager and you have no idea on what your product cost it's impossible to think you can work
53:44out your profit and that's just a fundamental flaw yes could you send the uh three of them in please
54:02now carrington i'm sure that the two of your colleagues would like to know exactly why you
54:07brought them back in so i decided to bring tan back because i don't actually know what he contributed
54:12to start apart from failure he literally shook on the price of 11.80 i don't understand how they
54:17got in that i'm still speaking sorry why do you shake on 11.80 that makes no sense if i may uh so
54:23when we got to negotiations she said the max should pay is 12 pounds megan set the guard rails for four
54:27for i'm just a little no megan set the guard rails for four for 12 pounds at which point i knew we
54:32couldn't go higher than 12. sorry sorry sorry sorry listen it's blatantly obvious that you should have
54:38turned around at that stage and said no no no hold on a minute yeah i agree with you sugar
54:42and i think i think there's been some big mistakes made here what made you pipe up with 12 pounds
54:47it was really messy lord sugar and like i said we went in with no strategy so is it his fault or your
54:53fault because you closed the deal i feel like we could have still came away with it and mentioned
54:58the service charge on top okay carrington bad decisions from you from from the get-go i said that
55:05i wanted to do the maximum portions which were 80 then when we got to the day two of making the pasta
55:11i couldn't really be on the past station because i had to help people who couldn't follow a simple
55:15task who should be fired do you think i think tan should be fired i think time should be fired because
55:19he shook on 11. because she said 11. yeah because she was having you on who do you think should be
55:23fired from my perspective it should be carrington realistically if they just sold 15 more portions
55:29we would have actually won this task who should be fired megan i think carrington personally okay
55:33okay and why is that go on then i just think the fact that you guys didn't sell as many products
55:40as you should have the quantity was so low look i i don't want to hear anymore now i'm going to try
55:45and conclude here i think carrington you should be concerned because i do think that you had no strategy
55:53whatsoever tan may 11 pound 80 ridiculous and the same for you megan just jumped straight in like a silly
56:09fool but with all of that said carrington is difficult for me to overlook
56:20no costings you didn't know your costings but actually i've decided that the real culprit in
56:28this particular one is somebody who has interfered in negotiations and so it is with regret tan may
56:38you're fine thank you for the opportunity you're ready tim you're a good talker carrington um i shall be
56:52keeping my eye on you megan what the hell was you doing going from 27 pounds to 12 pounds
57:00i don't get it but i'm going to give you all another chance so go back to the house
57:08i absolutely think lord sugar made a mistake i think i've got a lot to prove in the tech world
57:15but you win some you lose some when dan put himself forward for pm a little bit out of his comfort
57:21zone and do you know what i should have trusted his judgments a little bit more than i did
57:26come on okay let's sit down let's sit down let's sit down let's sit down palos what happened it was
57:37insane like lord sugar was not having it he essentially said that tan was a failure of the
57:42task because he did a negotiation for 1180 not acceptable you gotta go essentially that's great
57:48but wait megas said i should be fired
57:59now 16 candidates remain the search for lord sugar's next business partner continues
58:07next time welcome big zoo famous faces what one hello what a random dude fisticuffs action what are
58:17you doing now i think it's a bit of a risk and in the boardroom the logo looks like a road sign on
58:22the m6 sink or swim you're fine
58:29the boardroom doors may have closed for another week but over on bbc2 we are officially open for
58:34business i'll be joined by rick edwards series 19 candidate nadia and the latest fired candidate tan
58:40may switch over now for the apprentice unfinished business
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