- 4 months ago
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00:00Previously on The Apprentice...
00:02I want you to create a story for four to six-year-olds.
00:06We're not going to get this book finished.
00:09Can we just stop, please?
00:11Andrea's team lost the plot...
00:13This is a travesty.
00:15It's disappointing.
00:16...and the boys' toilet humour...
00:18Dun, dun...
00:21...send their story down the pan.
00:24Where's the funny in that book? Because we can't find it.
00:26In the boardroom...
00:28I would like to change my decision.
00:30Marcus's muddle...
00:31You ain't showed me nothing.
00:33...was his final chapter.
00:35You're fired.
00:444AM
00:47Hello?
00:48Good morning.
00:49Lord Sugar would like to meet you at the Café Royale Grill in central London.
00:53The cars will be outside in 30 minutes.
00:55Oh, gosh. All right. Thank you.
00:58It's time!
01:00It's time!
01:01He wants us to meet him at Café Royal.
01:03Café? It's a food task.
01:05Better than the Losers Café.
01:06Do you know what? I am a little bit worried.
01:08Food is not my forte.
01:10It'll be interesting to see who's going to step up.
01:12It doesn't sound like we have many foodies around us.
01:14I think there's a couple of girls who bake.
01:16But baking and cooking is two different things, right?
01:18Yeah.
01:28None of us have been PM'd yet.
01:29And so...
01:30I don't think I can manage such a big group of big personalities right now.
01:33That could be your challenge for the week, Dan.
01:35Yeah.
01:36In the heart of the West End, Café Royal.
01:41Historic London landmark and hub for high-end dining.
01:47Good morning.
01:57Good morning.
01:58Good morning, Loser.
02:00Welcome to the Hotel Café Royal.
02:04Now, this restaurant first opened in 1865.
02:09And it's been serving its famous chicken pie for over 150 years.
02:16And turning poultry into profit is exactly what I want you to do for your next task.
02:23I'm giving one team 25 kilos of chicken and the other 25 kilos of eggs.
02:31Now, this task is all about maximizing revenue.
02:36So you're going to create a dish to sell to the public and meet a corporate client looking to place a bespoke order of canapes,
02:47which you will prepare and serve at an event tomorrow.
02:52Right.
02:53I think it's time we mix the teams up now.
02:56So Megan, Andrea, Carrington and Karishma swap with Harry, Dan, Connor and Rajan.
03:05So the egg team will be called Team Eclipse.
03:14And the chicken team will be called Team Alpha.
03:18The team that makes the most profit will win.
03:21And in the losing team, at least one of you will be fired.
03:26Everything clear?
03:28Good.
03:29Well, good luck.
03:30I'll see you back in the boardroom shortly.
03:32Off you go.
03:37Teams have two days to hatch a profit from chicken and eggs.
03:41I think the big question is, what comes first?
03:43Chicken or the egg?
03:45But first...
03:46Does anyone have any food or cooking experience?
03:48Pluck out a leader.
03:50Yeah.
03:51So I'd like to put myself up for PM.
03:53You know, I've been basically raised as a young child in the back of a fish and chip shop.
03:59Not so much on the cooking element, but definitely front of house.
04:01Yeah.
04:02So I bake.
04:03I don't cook.
04:04I try to cook a meal.
04:05I can follow her recipe.
04:07So I would also like to put myself forward.
04:10Maybe I should put myself up for PM as well, just because I am a very good cook in the kitchen.
04:14I do cook a lot of chicken.
04:15And I also go to a lot of corporate gatherings with canopies.
04:18So I kind of know what to expect when you go to these sort of things.
04:23Shall we start over then, Dan?
04:24Yeah.
04:25So, all in favour of Dan.
04:27That's one, two, three.
04:28All in favour of Rajan.
04:30That's one.
04:31All in favour of Ruffner.
04:33That's three.
04:34So it's between Dan and Ruffner at the moment.
04:36I'm happy for you if you want to.
04:38Yeah, why not?
04:39OK, there we go.
04:40We've got PM.
04:41Dan, our leader.
04:43I'm not really too sure why they picked me.
04:45I do cook a lot of chicken.
04:46But I'm not sure whether that justifies me being PM.
04:50OK, a lot of pressure now.
04:53On Team Egg.
04:55I've worked at a vegan cafe for the last seven years.
04:57And I cook a lot at home.
04:59Top of the pecking order.
05:01Let's wrap on.
05:02No pun intended.
05:03Carrington.
05:06Let's decide on what we are going to make.
05:08I personally think that we should go down the pasta route.
05:10Pasta 100%.
05:11OK.
05:12What about carbonara?
05:13Because it's got egg in it.
05:14And that's our main ingredient.
05:15Good idea.
05:16Very versatile.
05:17Add some value there as well.
05:18Yeah.
05:19OK.
05:20However, I don't eat eggs.
05:24So I don't cook with eggs at all.
05:26I think you have to create the food with the eggs.
05:28You're not eating the eggs.
05:29I can do that.
05:30You can do that?
05:31I can do that.
05:32As well as that, I don't eat pork.
05:33But I'm happy to handle it and make it.
05:35I eat everything.
05:36OK.
05:37So that's all sorted.
05:41Across the hall.
05:42I actually love making pies.
05:43I think pies are such a British dish.
05:45Yeah.
05:46Working on ways to turn clucks into bucks.
05:49Oh, curry is a national dish.
05:51It's a massive dish in the UK.
05:53Dan's team.
05:55Maybe with a chicken curry, we can tailor it.
05:58So if somebody wants it with rice, they can have rice.
06:00If they want it with naan, they can have naan.
06:02Yeah.
06:03Yeah.
06:04I mean, do you think people would eat curries
06:05in hot weather at a market?
06:07That's the only thing I'm worried about.
06:08It sounds like you're not super excited about the curry,
06:09but you're more excited about the pies.
06:11No, no, but that's a good idea too.
06:12But I'm also quite open to everyone's ideas.
06:15So we could do a curry pie with a masala mash
06:18with some sort of spices and a mushy peas
06:21and a different type of gravy.
06:22Yeah.
06:24Dan's management style was incredibly considerate.
06:26He's listening to what everybody has to say.
06:28Now, I understand that,
06:29but what Dan actually wants is getting lost in the noise
06:32and he's coming across as quite indecisive.
06:34So, guys, we need to be a bit more definitive here.
06:36Yeah.
06:37We need to make a choice.
06:38A or B.
06:39Is it the pie or is it the curry?
06:40What do you think, Dan?
06:41You're all up here.
06:42I have no expertise.
06:43I personally would go for the pies
06:44just because you can upsell the mashed peas and the gravy.
06:46OK, perfect.
06:47Chicken pies it is.
06:48OK, chicken pie.
06:49We've got our leader.
06:50We've got a pie.
06:51We're going for chicken pie.
06:53On the other team...
06:54I don't mind being on the corporate side of things
06:55because obviously I have that experience at events
06:57and things like that.
06:58OK.
06:59Assigning roles to create a winning recipe.
07:02Chris, I'd like to make you this other team leader
07:04just because you've got the right idea
07:05and you consult the corporate clients.
07:07OK.
07:08OK.
07:09Project manager Carrington.
07:11Carrington, we're leaving people with no skill set.
07:14You're putting in the kitchen and you're making recipes.
07:16Yes.
07:17I think it's super important that we have someone in the kitchen
07:18who's confident in the kitchen.
07:19Do we have someone in this team that's confident in the kitchen?
07:22No.
07:23OK.
07:24That cook.
07:25It's not my bag.
07:26Should I scratch that and we do us four in the kitchen?
07:28Yeah.
07:29So my team will be myself, Kieran, Lawrence and Priyash.
07:33Yeah.
07:34I've got to be honest, guys.
07:35I don't like cheese, so I've never eaten carbonara in my life.
07:38Yeah, listen.
07:39I don't touch pork.
07:40I don't eat pork.
07:41I'm sure it will be delicious.
07:43Yeah.
07:44Yeah.
07:45We need a bit more decision here now.
07:46Yeah.
07:47Back yourself.
07:48You got this.
07:49You got this.
07:50OK.
07:51OK.
07:52So, um...
07:53Quite the conundrum for me, really.
07:54So I will do...
07:55On the sub-team, Rajan's going to be leading it with Roxanne.
07:58So, um...
07:59So, um...
08:00Quite the conundrum for me, really.
08:01Yeah.
08:02So I will do...
08:04On the sub-team, Rajan's going to be leading it with Roxanne, Pasha and Vanessa in the corporate team.
08:11Does that sound OK?
08:12I mean, is everyone happy with that?
08:13I don't know how I feel about Dan being the PM, but I don't know how I feel about Dan being the PM.
08:16I don't want to make it any more difficult for you because it's really hard.
08:18Yeah.
08:19But I'm happy.
08:20We need a bit more decision here now.
08:21Yeah.
08:22And back yourself.
08:23You got this.
08:24You got this.
08:25You got this.
08:26Yeah.
08:27OK.
08:28So, um...
08:29Quite the conundrum for me, really.
08:30So I will do...
08:32On the sub-team, Rajan's going to be leading it with Roxanne, Pasha and Vanessa in the corporate team.
08:33I don't know about Dan being the PM.
08:34I mean, he wasn't very decisive with all of his actions.
08:37I mean, there was no real guidance there, really.
08:39So I'm hoping the rest of the day pans out well.
08:41Just have to wait and see.
08:42OK, guys.
08:43Everyone happy?
08:44Let's do it.
08:45Let's go.
08:46Let's make some pasta.
08:47Let's do it.
08:48Pasta.
08:4911am.
08:52Today, half of each team will design a dish to sell tomorrow.
08:56What do you think is keys to success in the kitchen, Dan?
08:58Making sure that we're not going too wacky with the flavours.
09:02While the rest meet corporate clients.
09:05We've got three people in that kitchen.
09:09One that don't like cheese.
09:11One that doesn't eat eggs.
09:12And the other one that can't switch part due to religious beliefs.
09:15Who is going to taste the food to make sure it's right?
09:18But I think we have Priyash in the team.
09:20I think he feels quite confident in tasting.
09:23What's this here?
09:24Or is that a daft question?
09:26I think that's Big Ben.
09:28Is it Big Ben?
09:29Yeah.
09:30I've never passed Big Ben before.
09:31Wow.
09:35OK, do you want to try this now, Priyash?
09:37Aiming to cook up the perfect carbonara.
09:39Yeah, but I need someone else to try it.
09:41A team avoiding egg.
09:42Ugh!
09:43Cheese.
09:44Ugh!
09:45And pork.
09:46I like that taste, but it was actually really nice now.
09:51So, if you don't eat pork, you don't eat cheese, and you don't eat eggs,
09:56who's trying these recipes?
09:58Not all of us can try the dishes.
10:00I've tried the individual ingredients before they go.
10:03Have you tried the recipe?
10:04Oh, no, I wouldn't either.
10:05Have you tried the recipe?
10:06Likewise with Kieran, I have not.
10:07No.
10:08OK.
10:09So, we need to decide what extra ingredients we need to add to our carbonara.
10:13This pancetta...
10:14Yeah.
10:15..is nice.
10:16I mean, do we want to be adding more meat in this?
10:18In that case, that means we can't charge ÂŁ10 for the carbonara
10:21if we're going to make it extra meat, extra pancetta-y.
10:23We're not shy on the meat.
10:24Yes, we've spent a bit more money on it, but we've got a USP there.
10:27It's the meatiest carbonara we've eaten.
10:28Good sales point.
10:29OK.
10:30That could be a winner.
10:31OK.
10:32I'm happy with that.
10:33Kieran suggested to add extra pancetta
10:36and describe it as the meatiest carbonara you've ever had.
10:40Well, it may well be, but it also might be the most expensive.
10:43I mean, the task is all about making profit.
10:48On the other team...
10:49We need to really think about what would make this chicken pie different.
10:52Dan's pie posse...
10:54Because I know you're going for the safest option.
10:56Experiment with fillings and flavour.
11:00Is it difficult if you make it a classical chicken and mushroom pie
11:03with a kind of curried twist?
11:05No, I think you just put the curry powder in it.
11:07OK, do you know what? Let's try one of these wacky ideas, shall we?
11:10Yeah, go on then. So we'll add a bit of curry powder.
11:12Yeah, what about masala?
11:14We can add a little bit of garam masala, I think.
11:16It's quite strong.
11:17Yeah, this is my little worry about...
11:19That's fine if you're worried.
11:21About scary...
11:22Why don't you try it if you're worried about it?
11:24I mean, but what do you guys think?
11:26What do you suggest otherwise?
11:27It's just we're going around in circles now.
11:29And we will...
11:30Whatever you say, we will follow.
11:31OK, look, I would be more comfortable doing the traditional chicken and mushroom
11:35with thyme in there.
11:37OK.
11:38I know it's playing it safe.
11:39Right, OK, well, that's sorted it.
11:41OK.
11:42I think Harry and Ratna had some creative ideas
11:44that Dan was very hesitant to take, playing it safe.
11:47In a crowded market tomorrow,
11:48I'm not sure if we're going to stand out against all the other retailers.
11:51I do just want to apologise for not going for this curry thing.
11:54I just don't want to offend anyone.
11:56No, no, no, no, it's OK.
11:57Look, we're going to support you, it's fine.
12:00Mid-afternoon.
12:01One suggestion.
12:02Tell me.
12:03The flour, I'm really worried that none of us are pastamators.
12:07Keeping an eye on the dough.
12:09I think we should get a little bit extra.
12:11I'm not talking about wasting loads of money.
12:13Team egg.
12:15Let's go for the maths.
12:17We need to make 80 portions.
12:19Yes.
12:20So flour, 1.5kg equals 10 portions.
12:24The flour is ÂŁ3.90 for five kilograms.
12:27And then you've got five grams here.
12:29You said flour.
12:30How much do you need?
12:31Five grams, are you sure that's correct?
12:32What?
12:33Right.
12:34So the recipe...
12:351.5.
12:36Yeah.
12:37Plus five is 6.5.
12:39Why do you need to add a plus five?
12:41Show me your recipe.
12:42Five grams of flour plus 1.5 grams kg of flour.
12:45Oh, five grams.
12:46Yeah, it's five grams there.
12:47That's what I said.
12:48That's five grams.
12:49Yeah.
12:50Can you help me with a masterpiece?
12:51Yeah, yeah, yeah.
12:52So we're going to need to unfortunately buy two and then...
12:55No, no, no.
12:56We're not going to need two.
12:57If we need...
12:58Oh, my God.
12:59For each one, each set of...
13:00No.
13:01Oh, please.
13:02Just let me finish.
13:03For each one is just over one bag of flour.
13:08Okay.
13:09So we would need eight bags of flour.
13:10Yeah.
13:11Plus one extra for spare because we've got that five grams spare at the end.
13:14Guys, that's wrong.
13:15Mate, I'm losing my mind.
13:16Listen.
13:17According to my calculations, we need about 14 grams of flour.
13:2014 grams or 14 kilograms?
13:2214 kilograms.
13:23Because 1.5 kilograms of flour equals 10 portions.
13:26So eight times one is eight and...
13:29Eight times...
13:30Okay, maybe...
13:31Yeah, mate, listen.
13:32We've got a guy with a maths degree here, so we shouldn't be making any mistakes.
13:35Oh, my God.
13:38Three of them were working at it and Priyash has a maths degree.
13:41Look, I wouldn't mind if these were really difficult maths, but it's pretty simple.
13:46I have 173.93.
13:50I had 162.05.
13:52Oh, Jesus, boys and girls, this is not...
13:55What have you got?
13:56Not that.
13:59Central London.
14:01Laid on by Lord Sugar.
14:03Hello.
14:04Good afternoon.
14:05Hello.
14:06Welcome.
14:07Meetings with major clients.
14:08We really care about quality at Good Housekeeping.
14:12Hoping to clean up on canapes...
14:15And our thinking around that is delicious, nostalgic party feed, but with a modern twist.
14:22Dan's corporate crew.
14:24You are such a phenomenal brand, so it would be absolutely amazing to just give you the finest canapes that have ever existed.
14:32We're going to go above and beyond for you guys and hopefully be able to exceed your expectations with the finest.
14:37Hey, that's good to hear.
14:39OK, awesome.
14:40Is there anything that you kind of want us to avoid?
14:43I would encourage you to think about the creativity in those recipes.
14:48A chicken skewer is a chicken skewer is a chicken skewer.
14:51Have you given a thought as to how many canapes you're looking for?
14:56Six canapes a head.
14:58And how many heads are you expecting?
15:0040.
15:01We've got 40 guests.
15:0240 guests.
15:03OK.
15:04So on a price of six canapes per person, we're coming in at around the ÂŁ25 per head mark.
15:08OK.
15:09I think at six canapes, 25 is a bit toppy.
15:12If we can guarantee the quality, you know, delivery of the ingredients.
15:15I'm not going to pay ÂŁ25 a head, I'm really sorry.
15:17Let's be sensible about what you can deliver.
15:21Would we be able to settle at 24, 23 at our final last?
15:25No.
15:26No?
15:27No.
15:28I'm really sorry.
15:29What about 20?
15:30It's a nice round number.
15:31If you turn up tomorrow with beautiful canapes, creatively executed, I'll pay you ÂŁ20 a head.
15:38So can we shake on it?
15:39We have a deal.
15:40We will lay down.
15:41OK.
15:42And they think they've got a good deal, but the clients were very specific.
15:47If there's anything below their requirement, they won't pay them that 20 quid.
15:51So I don't think they've actually got a deal at all.
15:53They've got a bit of a hope and a prayer.
15:55They were tough negotiators.
15:56They have very hard.
15:57The kitchen team have a very hard task ahead of them.
16:00We've just got to get it to that standard and make sure everything is done well.
16:04Can we have a little discussion about prices?
16:08Yeah.
16:09Because I don't want to be flummoxed.
16:10Across town...
16:11What were you thinking if we were offering, say, three canapes per guest?
16:14The egg team...
16:15I think it would be a £5 per canapé.
16:18Yeah.
16:19ÂŁ15.
16:20...look to land a knockout deal.
16:22How?
16:23We are so excited to be working with you guys on your event.
16:29Do you have, like, a number in mind that you'd want to do per person?
16:31In our heads, we were probably looking at four canapés per person.
16:34OK.
16:35I'm thinking if we give you a good variety...
16:38OK.
16:39...with the salmon option, we're going to give you the really, like, high-quality salmon...
16:42So it's a scrambled egg and smoked salmon bellini, is that right?
16:45Yeah, smoked salmon bellinis.
16:46Yeah.
16:47So the price we had in mind per head was around ÂŁ25.
16:49OK.
16:50I think that was for the three canapés, right?
16:53Yeah.
16:54We came in mind with three canapés.
16:55Yeah.
16:56So with the additional canapés, I'm looking at around £27 per head.
16:59To be really honest, that is all way above what we're absolutely...
17:01Yeah.
17:02I think we're really quite off the mark at the minute, because actually we were potentially
17:04looking at £10 to £12 for about four canapés.
17:07So we are substantially off the mark here.
17:09If we go down the route of doing the sandwiches, the bellinis, the egg skewers and the deviled egg,
17:15would you be willing to do that at ÂŁ12 per person?
17:18Yeah.
17:19I think, you know, potentially, ideally for us, ÂŁ11 would be better for those four.
17:23We push you for ÂŁ11.80 and shake hands.
17:25OK, as long as the service is good.
17:26Yeah.
17:27Absolutely.
17:28OK, lovely.
17:29Thank you so much.
17:31Yeah.
17:32Thank you guys.
17:33Thank you so much.
17:34Oh my gosh.
17:35Guys.
17:36Megan, why did you jump in on that?
17:39What do you mean?
17:40OK, let's talk outside.
17:44Do you see that there was no negotiation there?
17:46I disagree.
17:47I think there was.
17:48No, there was no negotiation.
17:49When Megan said the number 12, she was adamant she's not paying that.
17:53How can someone be adamant after, like, a five-second conversation?
17:56In a business transaction, when I said 27, I didn't mean 27.
17:59And when she said 12, we both know 12, she's going to move up.
18:04I've actually never been more frustrated.
18:07Tan, Megan, all of them, I don't understand how these are business people.
18:11I don't even understand why they're here.
18:12I'm telling Lord Sugar to send them both home.
18:14All over?
18:15Yeah.
18:16Just get it and snubber it, yeah.
18:184pm.
18:19Total cost is ÂŁ101.66 and it's going to be roughly ÂŁ1.45 a pie.
18:24OK.
18:25Ooh, I've got a call.
18:27For team chicken, we have agreed a sum of ÂŁ20 per head.
18:32Brilliant job.
18:33But that was on the basis that they were happy with the quality.
18:37A chance to check in.
18:39When we suggested chicken skewers, they said it's a bit basic.
18:41We have to make sure it's exciting and creative.
18:43Also catching up with the kitchen.
18:46Hey, Carrington.
18:47Hi, how's it going?
18:48Karishma.
18:49We agreed on four canopies.
18:52And we're only making ÂŁ11.80 per head.
18:55The only thing Carrington is she also promised high-end luxury salmon.
19:00No, I said good quality salmon.
19:03So basically what happened is that since everybody wants to share,
19:08I went in with a price point of ÂŁ25 per head.
19:12Before I could continue that conversation, Tan and Megan took over.
19:17I do have to disagree with that, though, because...
19:19OK, we'll discuss this all later.
19:21We're one team, we're working together, not against each other.
19:24Yeah.
19:25So we'll get back to you guys later.
19:26OK?
19:27Bye.
19:28Bye.
19:29I'm going to be honest with you, that sounds like a disaster.
19:32Because if I'm negotiating and someone jumps across me, I'm livid.
19:36I think courgettes would be very good with the chicken.
19:39While Dan's team create canapes...
19:42So we're going to do one chicken, one courgette and the chicken on the ends.
19:46..to meet a high-end brief...
19:48Impersonating to me, that seems like very little courgette.
19:50Yeah.
19:51..in search of inspiration for their egg-based treats...
19:54Let us now move on to the canapes.
19:56..project manager Carrington...
19:58Well, why don't we do chilli flakes with sriracha?
20:00Yeah, that would be a nice spicy option.
20:02Yeah?
20:03..and her reluctant team of tasters.
20:05Onto the next egg skewers.
20:07I'd just say, what about a little gherkin?
20:09And I was thinking this fajita spice mix...
20:10I was looking at that as well, yeah.
20:11..just to sprinkle it on top, just to make it add a bit of colour.
20:13Yeah.
20:14So that's done.
20:15That tastes diabolical.
20:16Oh, gosh.
20:17You're running out of time.
20:18I'm aware of that bonus, Brady, sorry.
20:19Just try things faster.
20:20Faster, faster, faster.
20:21Does egg and cheese go?
20:22Cheese and egg don't go either.
20:24Asparagus and eggs?
20:25I've got a good idea, actually.
20:26Balsamic drizzle, bit of gherkin, done.
20:28Oh, gosh.
20:29I'm not sure about the gherkin.
20:31Balsamic drizzle, the crispy onion on top.
20:33It needs to look luxury.
20:34It can't look like some child made it.
20:36This right now looks like trash.
20:37Try things quickly, because we're running out of time, please.
20:40Is cranberry sauce really rogue?
20:41That sounds like a nightmare to me.
20:43Egg and cranberry, it's healthy, and it adds colours to the plate.
20:46Is that fine?
20:48It's really eggy.
20:49It tastes nice.
20:50OK.
20:53So we go for chicken skewers, popcorn chicken,
20:56and chicken and brie crostini.
20:586pm.
20:59Great, so what's the total cost?
21:00I have calculated it to be 85.15.
21:03Recipes wrapped up.
21:05Our total cost for our canapes is about ÂŁ100.
21:08Tomorrow, crunch time.
21:105am.
21:11Teams have 12 hours to turn poultry into profit.
21:23We need to make pasta, scramble eggs, boil eggs. We've got a lot to do.
21:28Whisking up a plan.
21:29With the canapes, do you want us to install that here or there?
21:33I say there, just in case they fall over in the car.
21:35Project manager, Carrington.
21:37Is everybody clear?
21:38Yes, Chef!
21:39In the other kitchen, we're doing a creamy chicken and mushroom pie.
21:43Dan preps his chicken crew.
21:46So guys, what canapes have you created for us, for our menu?
21:50One is a popcorn chicken.
21:51OK, cool.
21:52We've then got the chicken skewers, which is going to be with a fajita seasoning rub.
21:56And courgettes.
21:57And courgettes.
21:59So, is the courgettes the only vegetable we have?
22:02Yeah.
22:03It's very simple.
22:04And the client did actually say that chicken skewers is very simple.
22:08So we wanted to avoid more chicken skewers.
22:10We did have to push to get double the amount of courgettes, so one slice.
22:13From who?
22:14First from who?
22:15So that Dan could agree with that chicken piece, slice of courgette, chicken piece.
22:18So it's literally just courgette and nothing else.
22:20In the middle, yeah.
22:23In North London.
22:24There's one.
22:28Wrangling with their recipes.
22:30Erm, what's wrong, Andrea?
22:31You look confused.
22:32Right, what am I doing now?
22:34Carrington's team of novice cooks.
22:40So you've got ten in there?
22:41Yeah.
22:42Drop it in very slowly and carefully.
22:43Don't let it crack.
22:44Oh, my goodness me.
22:46Do you need a bit of help?
22:47It's hard to get them out.
22:48But, oh, gosh.
22:50Let me, do you want me to help you?
22:51Be careful, because it's hot water now.
22:53Yeah.
22:54What are you doing?
22:55Put some in yours.
22:58This should be the easiest bit.
23:00That one's already cracked.
23:01Where's it cracked?
23:02Where's it cracked?
23:03There.
23:04Oh, gosh.
23:05Megan and Andrea can't boil eggs.
23:07How can they not boil eggs?
23:09It's as simple to ask.
23:10Egg in water.
23:11Egg out of water.
23:12Bob's wrangle.
23:13So you have to really watch them like a hawk to ensure that they can do it properly.
23:16Do you want to give me a technique for peeling eggs?
23:19If you roll out it on the, like, you know the egg?
23:21Yeah.
23:22If you roll it out on the worktop and then peel it, it makes it easier to crack.
23:25I'll just roll it up and down.
23:27And then use a spoon to crack it.
23:29It should be easier.
23:30I don't know.
23:31I don't know.
23:32I don't know.
23:33I don't know.
23:34I don't know.
23:35I don't know.
23:36In West London.
23:37Roughly, roughly chop it.
23:38There's going to be large mushroom pieces in there.
23:40Are you okay with that?
23:41Yeah, but mushrooms shrink when you cook them.
23:43Okay.
23:44Stirring the pot.
23:45Oh, Dan, Dan, Dan, Dan, Dan.
23:47What?
23:48Dan's team.
23:49Okay, so the mushrooms have been added to the chicken stock.
23:52Well, it's all going in the chicken stock at some point.
23:55Oh, okay.
23:56Oh, okay.
23:57So the chicken has already been added.
23:58Okay.
23:59So it's some chicken and I'm now going to put some of the mushrooms in.
24:01So now you see the problem is we don't know the measurements of the stock and the ratio
24:06with the chicken.
24:07So now we have to go by best guesstimate.
24:10Sounds good.
24:12Sounds good.
24:13Okay.
24:14It's just consistency.
24:15It's going inside a pie.
24:16It is going inside the pie, but we need all the pies to taste the same.
24:20Okay, do you know what?
24:21Maybe just leave me to this, yeah?
24:23And you guys go back to the pies.
24:26We're just trying to help.
24:27Yeah, I know.
24:28Okay.
24:29No problem.
24:34I just want to point out that you've been going an hour and you haven't even done half of
24:38one of the balls of dough.
24:40In Carrington's kitchen.
24:41If you go at this rate, you won't have finished your pasta for eight hours.
24:45Wow.
24:46Temperatures rise.
24:48If you don't make any money, this is a proper sauce we will lose.
24:51Is everyone understanding that right now?
24:52Yeah, yeah.
24:53Everyone should be on pasta.
24:54Guys, I'm getting stressed, man.
24:56Do you want to watch me, Tan?
24:58I'm going to show you how to do it whilst I'm doing it.
25:00Flour every single time.
25:02Flour is your friend.
25:03Always flour.
25:04Always flour.
25:05Right.
25:06Right.
25:07Stick it onto one.
25:08But I need to flour it again.
25:09Use some flour.
25:10Flour.
25:11Flour.
25:12Flip it.
25:13Guys, I need more flour.
25:14Is there more flour anywhere?
25:15I don't know where it is.
25:16I haven't seen it.
25:17Is it?
25:18If that's all we've got, we're in major trouble.
25:20We've got 13 bags of flour.
25:22Yeah, but did you account for all the sprinkles?
25:24Yeah, yeah, yeah.
25:25But we only have one bag of flour for the sprinkles.
25:27Yeah.
25:28So I don't understand where the extra four...
25:30We should have had, what, four or five spare bags of flour.
25:34At the moment, it's not looking like we're going to have enough pasta.
25:37We've just got to do what we can.
25:38Whatever we have, we're going to sell.
25:39We're just going to have to work with what we've got and be flexible.
25:42So, essentially, the calculations were off?
25:45In short?
25:46Yeah.
25:47We're running out of flour here.
25:49It's just going all sticky.
25:50It keeps breaking.
25:53On Team Chicken.
25:54So, Dan, just quickly, chicken, courgette, chicken.
25:59Yeah?
26:00Dan's recipes...
26:01Are you happy with the size or do you think it's too thick?
26:03I think that's quite thick.
26:04Well, I mean, what do you think?
26:05I don't eat courgettes, that's why I need to know,
26:07because you eat the stuff.
26:08..a ruffling feathers.
26:11You said you want courgette in the middle.
26:13Are you happy to put courgette at the top?
26:14Yeah.
26:15Dan, do you not think that there should be a little piece of courgette
26:17at the bottom and then the chicken and then the courgette
26:19and then the chicken and then finishing it with a little courgette?
26:22Yeah, well, I think we can overthink it too much.
26:25Do what you think looks best.
26:26No, Dan, it's not about do what you think looks best.
26:27I will.
26:28We need the executive decision.
26:29Dan!
26:30Okay, so, courgette, chicken, courgette, chicken.
26:34What I keep seeing from the corporate team is, at the moment,
26:36they're all trying to cover their proverbial behind.
26:38They're all thinking they can get out of trouble by saying,
26:41well, he said I should do this.
26:42But they're forgetting.
26:43I'm watching everything they're doing.
26:45How are you?
26:46Yeah, I mean...
26:47Yeah.
26:48I mean, you're just getting on with it.
26:49A lot of opinions, isn't there?
26:50Well, I mean, it's just, just use your brain.
26:52You know, how thick does a courgette need to be?
26:54Well, what do you think looks good?
26:58Mid-morning...
26:59Box up, head out, all right?
27:00Let's go, let's go!
27:01While both canapé crews...
27:03Right, let's go, come on, let's get out of here.
27:05...head to corporate events...
27:07Quick, quick, quick!
27:08...Carrington's market team...
27:10Finish up, Prish, we need to go, mate.
27:11Yep.
27:12...take stock.
27:13How much portions are pasta I would take into the market?
27:16We had four of these to start.
27:17Yep.
27:18We currently have left one and about a third,
27:21so that should have made 40 to start.
27:23Let's wrap this up.
27:24Let's go, let's go.
27:25And get out of here, please.
27:26Let's get out of this kitchen.
27:28But still prepping pies, Dan's team.
27:33We're set to leave in half an hour,
27:34so we need to get the pies in the oven, guys.
27:37Okay, trays in the oven, all hands.
27:41Okay, I'm done.
27:45Renich Market.
27:46Come on, come on, come on!
27:49Let's go, let's go, let's go!
27:50Arriving before the lunchtime scramble...
27:52Right, let's do it.
27:54...the egg team.
27:57I think we should have a little scout round,
27:58see what's about, see what prices we should go in at.
28:00Absolutely, mate.
28:01Let's do it.
28:02Let's do it.
28:03Let's do it.
28:04What's this?
28:05Waffles.
28:06Six, seven quid.
28:08Nepalese, that's nine quid.
28:09Wait, guys, guys, guys.
28:11Cheesecake.
28:12They're not here.
28:13Right, you know what that means.
28:14We go, go, go, sales.
28:15Let's do it.
28:16Come on, guys.
28:17Let's go.
28:18Get it on, mate.
28:19Come on.
28:20There he is.
28:23Right.
28:24Right.
28:25We'll bring you the customers.
28:26You bring us the food.
28:27Fantastic energy.
28:29Get it on!
28:30Come on, mate.
28:31Come on, mate.
28:33West London.
28:34The party has begun.
28:37We need to get these out ASAP.
28:39While Team Chicken churn out their pre-prepared canapes.
28:44My pleasure.
28:45Come on, then.
28:46Go on.
28:47Give it a whirl.
28:49We have got plenty more coming out, OK?
28:52Still to assemble their egg-based treats.
28:55Your client's party starts in half an hour.
28:56Yeah.
28:57You do know that, right?
28:58Yeah.
28:59OK.
29:00OK.
29:01Are you going to be ready?
29:02We're going to work as fast as we can.
29:04OK.
29:05Karishma's corporate crew.
29:07I just want to know, are we putting mayo on, definitely, or not?
29:11Karishma, just double-checking mayo.
29:13It's going on as well.
29:14No, the scrambled eggs is not for this.
29:15This is the egg press.
29:16It's the egg and mayo.
29:17It's already been prepared.
29:18Andrea, we're going to put it that way.
29:19It's going to four, then.
29:20No.
29:21Into three, but this way, there'll be more surface area to the sandwich.
29:24OK, so, OK, step away from that one.
29:26Right.
29:27Leave that to Megan.
29:28Karishma?
29:29Yeah?
29:30I'm just going to spoon the whole mixture in, because there's no point.
29:31No, no, don't spoon the whole mixture in, because if this bag gets ruined,
29:33then we have to take this out and put it again.
29:37Hey, how are you?
29:38Hi.
29:39I would shake your hands with your gloves on, which means you're prepping.
29:41Yeah, don't worry.
29:42We're doing all the preparation for your...
29:43It's still prepping.
29:44Just conscious, we've got 40 people here ready for the...
29:46Yes, yes.
29:47That's right.
29:48How long are we going to be?
29:49These here and these are about two, three.
29:50It's not too long.
29:51Can we get rid of the plastic boxes?
29:52Yeah, they're all moving to the side.
29:53Because we've got 40 people here.
29:54Brand new office, and there's loads of plastic.
29:55No worries whatsoever.
29:56All right, no worries.
29:57Just not a great view, that's all.
29:58Yeah.
29:59All right, Paul Cockney, here we go.
30:03At Greenwich Market.
30:04Ladies and gentlemen.
30:06Sales duo, Lawrence and Kieran.
30:09Welcome to the best.
30:11The tastiest.
30:12The tastiest.
30:13The most unbelievable carbonara in town.
30:17Serve up pasta with a side of performance.
30:21We have got the meatiest carbonara this side of road.
30:25Do we have any takers over there?
30:27Hey!
30:28You know you want to.
30:29Oh!
30:30Okay.
30:31Yay!
30:32So, we've got three carbonaras.
30:35Three carbonaras.
30:36Six, seven, fifty.
30:37Six, seven, fifty.
30:38Can I make it fifty if it gives you a smile?
30:40Yeah.
30:41First Italian customers, this is the big test, guys.
30:44The Italian says...
30:46I guess it's eight and a half.
30:48Yay!
30:49That's so loud!
30:50For the energy, for the enthusiasm, can we get a 50p tip?
30:56Ohhhhhhhhhh!
30:59Yeah!
31:00Yay!
31:04On the other side of the market...
31:06Get our aprons on, please.
31:08Oh, this is tight.
31:09...late to the table...
31:10Come on, the other team are selling.
31:12Right.
31:13...Dan's Pie Pushers.
31:16A pie on its own for ÂŁ8.50 or a full meal for ÂŁ10.
31:20Chicken and Mushroom Pie.
31:22Ladies and gentlemen.
31:23Hi, sir.
31:24Can I interest you in a Chicken and Mushroom Pie?
31:25Can I interest you in a Chicken and Mushroom Pie?
31:27A Chicken and Mushroom Pie, anyone?
31:29Hello?
31:30Chicken and Mushroom Pie?
31:32Chicken and Mushroom Pie?
31:33Hello!
31:34Chicken and Mushroom Pie, anyone?
31:35Hi, sir.
31:36Would you like a Chicken and Mushroom Pie, anyone?
31:37No, no, no, it's two.
31:38I think it's a no.
31:40This is really no...
31:41We've got to keep the energy.
31:42Keep the energy.
31:43Chicken and Mushroom Pie, anyone?
31:44Hi there, madam.
31:45Would you like a Chicken and Mushroom Pie for lunch?
31:47No worries, too.
31:49We've had mixed responses so far.
31:51I'm a little bit disappointed in our sales.
31:53I do think that we can't let that stop us.
31:55We have to bring higher energy, more sales, more traction,
31:57more footfall to our stall in order to secure those sales.
32:00We sell a chicken and mushroom pie by itself for ÂŁ8.50,
32:03or we can add mashed potato, peas and gravies for ÂŁ10.
32:07Give it a whole works.
32:09We've got the whole works here. Brilliant.
32:12South London.
32:14OK, after you're done... I can't hear you when it's at a distance.
32:17What did you say? After you're done cleaning?
32:19Yes. Call my name.
32:20After a slow start for Team Egg's corporate crew...
32:24Oh, God's sake.
32:27Oh, Andrea.
32:29Oh, yeah.
32:30Dipping into the party...
32:33Megan.
32:34Hi. Would it be possible,
32:36it's just that we've got quite a few that haven't eaten,
32:38and whilst Megan's fabulous,
32:40she's spending quite a lot of time chatting.
32:42And we've got a bit of crass on the top and a bit of edible flowers,
32:45just to match my outfit.
32:47So it would be possible to get the food out a little bit quicker?
32:49No worries, she's a social butterfly.
32:51She loves talking to people. Thank you so much.
32:52I'll grab her, she'll be out of your hair.
32:54Erm...
32:56Hi.
32:57Sorry to interrupt, guys.
32:58I'm the head chef here today.
32:59Is it OK if I borrow my lovely Megan?
33:01I need some help.
33:02Oh, I'll bring some more canopies over shortly.
33:04Yeah, because I need some help, and if I said that,
33:06you focus in the kitchen.
33:07OK.
33:08Yeah?
33:09Megan started hosting this party,
33:11and Megan thought it was her party,
33:13and she started really getting into the conversation.
33:15You know, but you're out there serving while I'm in the kitchen,
33:18actually dealing with the heat.
33:19So we've got egg, mushroom,
33:21and on these ones here, it's got cranberry.
33:24Cranberry?
33:25Cranberry, yeah.
33:26Interesting, with egg.
33:27Yeah.
33:28OK.
33:29OK.
33:30I'm not sure I'm keen on that.
33:35Anyone want to try our chicken skewers?
33:37For the other team.
33:39Not much other flavour.
33:41It needs a bit of seasoning.
33:43A slice of feedback.
33:46Hi, team.
33:47Hello.
33:48Hello.
33:49Absolutely.
33:50You all right?
33:51Good.
33:52Just wanted to have a quick chat.
33:53Yep.
33:54What I was a bit thrown by was the focus on skewers.
33:57Mm-hm.
33:58We weren't super keen on skewers.
34:00For us, it was more of convenience for the people actually eating it.
34:04We didn't want them to get their hands dirty every time.
34:06Also, we know that you definitely remember that you said that,
34:09but obviously we wanted to give you that nostalgic feel and a twist as well.
34:13You could have gone heavier on the fajita flavouring, I think.
34:15OK.
34:16The flavouring's a little bit subtle.
34:17It's a bit subtle on the flavours.
34:19Yeah.
34:20It's good feedback.
34:21The flavours were a bit boring, which is going to come down to the project manager's team
34:26and their ordering of the ingredients.
34:28We did say that we wanted it to be flavourful and exciting.
34:32Was it exciting?
34:33Not really.
34:34One of the girls, she was like, we're going to give you the finest spoons of everything.
34:39Yeah.
34:40Clearly they're not.
34:41Yeah.
34:42Greenwich Market.
34:45For Connor, a chance to check out the competition.
34:49It's just like Nonna used to make back at home.
34:52I promise you'll love it.
34:54OK, guys, I was just down.
34:57Right.
34:58There is great energy.
34:59To be fair to them, they are selling carbonara for ÂŁ12.50.
35:02Wow.
35:03So I think we have to work extra hard.
35:04Do we want to revisit strategy or pricing?
35:06Yeah.
35:07I think they're selling.
35:08I mean, I'm not selling that quickly, but...
35:09We don't have a lot of time.
35:10And we've sold about six, seven, eight pies.
35:13We have more than 40 in our arsenal.
35:15We have one hour and 15 minutes left to sell all of those pies.
35:18OK.
35:19I think we're struggling to shift the pies.
35:20Do you want to revise your tactic or do you want to plough away at the takeaway price?
35:24I think for the next 15 minutes we just hold the price because people haven't been coming up to us saying that's too much.
35:29I'm conscious of dropping the price so much that it kind of undervalues what we're actually selling.
35:36And I appreciate that the team wants to get all the stock gone.
35:38But, you know, I think sometimes holding firm to your price will ultimately help you generate more money.
35:43We're going to hang tough.
35:44OK.
35:45We've got about 40 pies to shift, but we'll stick with it.
35:503pm.
35:51One hour of trading left.
35:53I dress up as a chicken.
35:54Surely you want a pie?
35:56With Dan's pie prices fixed.
35:59Yes, so that will be ÂŁ8.50.
36:01Carbonara cost tumbles.
36:03Whatever we can sell.
36:05ÂŁ1, ÂŁ3, ÂŁ5, let's get sold.
36:07Whatever.
36:08Come get a pie, you know you want one.
36:10ÂŁ10 for the whole thing.
36:11We've got a new price, price reduction!
36:14I can throw in three sides for you for ÂŁ10.
36:17Take one home with you, have it for supper.
36:19Two Carbonaras for ÂŁ5.
36:22Make our day.
36:23Yay!
36:24How much do you want?
36:25Just all over?
36:26We're getting the momentum.
36:27If you're considering it, I'll do two for four.
36:30Is he hungry?
36:31Does he want some?
36:32Sorry, I've got to get back to work.
36:35The chicken always wins.
36:36Not the egg.
36:37There we go, the last portion.
36:39Thank you!
36:40We are going to finish today the way we started.
36:44Woo!
36:45Woo!
36:46Woo!
36:47Woo!
36:48Woo!
36:49Woo!
36:50Woo!
36:51Woo!
36:52Woo!
36:53Trading over.
36:54Oh!
36:55Well done.
36:56Well done.
36:57That was a great...
36:58We've sold out, mate!
36:59That's it, man.
37:00We absolutely killed it.
37:01We killed it.
37:02Right now, I'm feeling absolutely amazing.
37:04From the food sales, I'm feeling so proud of my team.
37:07Great team effort!
37:08Yay!
37:09Rough night!
37:10The guys and their pies!
37:11Yes!
37:12I'm a bit anxious about the boardroom.
37:15However, I know I've done as much as I possibly could for this task.
37:18If it comes to it, I'm afraid I am going to have to tell Lord Sugar
37:21that Dan should have really stepped up and done more.
37:24Tonight, profits digested.
37:28Tomorrow, results served up in the boardroom.
37:379am.
37:40I am buzzing after that market, mate.
37:43Same.
37:44Obviously, watch out, because the other PMs are listening.
37:46Oh.
37:47I think it's really going to be a close one today.
37:50Closest one yet.
37:51Closest one we've probably had so far.
37:53I disagree.
37:54I don't think so.
37:55Oh!
37:56Oh!
37:57Really?
37:58Why is that?
37:59I've just got a feeling.
38:01Okay, so do I.
38:02I've just got a feeling.
38:03We've all got feelings.
38:04I think I have one.
38:07Going into the boardroom today, I'm extremely nervous that we haven't done enough as a team
38:14to secure the win.
38:15I'm very nervous going into the boardroom today, and if we lose, I know who I'm already
38:20taking down.
38:21You can go through to the boardroom now.
38:28Well, I suppose this is a case of who came first, the chicken or the egg.
38:45So, Carrington, you put yourself forward as the project manager.
38:52Is that right?
38:53Yes, Lost Sugar.
38:54You chose to make carbonara as your dish for the market.
38:58Yep.
38:59I think there was a bit of hesitation from people because I don't eat eggs, then Ciaran doesn't
39:05eat cheese, then Lawrence can't eat pork, and it was only Priyash that can eat everything.
39:09So, you don't like eggs, he don't like cheese, he can't eat bacon.
39:14So, did you go into the kitchen in biohazard suits?
39:19So, you wanted to make 80 portions?
39:2280 portions.
39:23You should tell Lord Sugar about your struggle with the maths.
39:26Yes.
39:27I'm not the strongest at maths.
39:29Priyash has a maths degree, but we were all getting different numbers.
39:33You got a maths degree?
39:34Yes, that's correct.
39:35And you couldn't work out how much all this stuff was going to cost?
39:38Well, yeah.
39:39You got a 2-1, did you?
39:40Yeah.
39:41In maths.
39:42You sure it weren't a 2-4?
39:44I think the knock-on result, Alan, was that three of them were doing the numbers,
39:48all three numbers were different, and they never really knew what their costs were.
39:52Right.
39:53Then, who did the negotiation?
39:55So, that was me, Lord Sugar.
39:57I presented ÂŁ25 as the price per head.
39:59The negotiation was 10 seconds long.
40:01I said my number, then 12 was mentioned, and then Tan stuck his hand out and shook at 11.80.
40:07I was absolutely fuming.
40:08Lord Sugar, if I could just interject, it felt like we went in with no clear strategy on the negotiation.
40:13But the question I ask is, how'd you get from 25 to 12?
40:18Megan and Tan, they kind of are narrating this as if the clients were getting really frustrated.
40:22They were, though.
40:23The clients were visibly irate.
40:24But they were not.
40:25They were not, because I was there.
40:26The client was not frustrated.
40:27Right.
40:28Let's get back to the kitchen on day two.
40:31Carrington's in charge, who doesn't like eggs.
40:35It's like putting a nun in charge of Tinder.
40:38Yeah.
40:39Just like that.
40:41Go on, tell me about how you start making this stuff.
40:44I had Megan and Andrea to boil eggs, but they both don't know how to boil eggs.
40:49So I had to see...
40:50What did you say?
40:51They didn't know how to boil eggs.
40:53So I spent my first...
40:54You don't know how to boil eggs?
40:55No, they didn't.
40:56Are you being serious?
40:57I'm being dead serious.
40:58I know how to boil an egg for myself, but I don't know how to boil an egg to cool it,
41:02and then make sure it can be peeled properly.
41:05I'm just lost for words.
41:07Go on.
41:08We had to start making pasta, but halfway through we ran out of flour.
41:11Really?
41:12And if you're making pasta, you need enough flour so it doesn't stick.
41:15So that's when we decided to pivot our plan and just make as much as we can.
41:19Hmm.
41:20Okay.
41:21So who was the market team?
41:22That's four.
41:23You went there with how many portions of Cabanara?
41:27I think 60?
41:28And how many did you sell?
41:29Well, whatever we had, we sold raw sugar, and we also got tips on top as well,
41:33because the only thing you make 100% markup on is yourself.
41:35I heard, Lawrence, actually, that in the first 15 minutes,
41:39you sold four portions for ÂŁ95.
41:42Wow.
41:43Which I think was very good.
41:44They did a really good job.
41:45That was very good.
41:46Thank you, Lord Sugar.
41:47But I think it's also important to, you know, recognise teamwork.
41:49It was fantastic as well.
41:50I think you could start selling pancetta at bar mitzvahs.
41:52Do you know what?
41:54I think you could.
41:55Yeah.
41:56All right.
41:57Look, let's move on to Team Alpha.
42:00Now, I see Dan sitting there as the project manager.
42:04So no-one else put themselves forward?
42:06There were.
42:07There were three of us.
42:08Who else?
42:09It was myself and Rajan.
42:10So why did Dan get voted in then?
42:12I don't really know, to be honest, Lord Sugar.
42:14I mean, I put myself forward.
42:15I made...
42:16You don't really know?
42:17No, not really.
42:18Dan did mention that he works with corporate clients,
42:20he makes canapes, so...
42:22Yeah.
42:23Do they know what canapes are?
42:25Do they think they must think you stand under in the rain?
42:28LAUGHTER
42:29Anyway, let's talk about the development team,
42:31which was Dan, Harry, Connor and Rothner.
42:34And I think after certain debate,
42:36it was decided that you would be making chicken mushroom pie.
42:40Yeah, I chose chicken and mushroom pie
42:42because it was easy to make quite...
42:44Yeah, so I wanted to combine a chicken curry in a pie.
42:48I think the team, you know, thought it was a good idea initially.
42:51But when we start adding in masala, sauces and spices,
42:54I could just see a nightmare happening in the kitchen
42:56the following day.
42:57Clearly, Dan is not short for danger.
42:59LAUGHTER
43:00OK.
43:01Corporate team, you go off to talk to the corporates
43:06to see what they want, is that right?
43:08That's correct, Lord Sugar.
43:09So it was 40 people, but when discussing pricing,
43:13which I'll get onto, I did...
43:15We'll get onto it now, then.
43:16OK, perfect, yeah.
43:17So in terms of pricing, we shook the hand on 20.
43:20Right, OK.
43:21You jump into the kitchen the next day,
43:23and Dan, I was told that you didn't follow the recipe
43:26on something.
43:27It was like a witch's cauldron.
43:28There was...
43:29We had the broth, and then all of a sudden
43:30there was chicken in it, there was mushrooms in it.
43:32I've cooked many times in the kitchen, Lord Sugar, you know,
43:34a lot of the time when you're cooking stews
43:36in these sort of mixes, you kind of just know when it's ready.
43:38But that's not really how recipes work.
43:40I think we were getting a bit too hung up, really,
43:42on the size of the mushroom chopping
43:44and, you know, is the courgette too quick.
43:46OK.
43:47There was a lot of people who were constantly
43:49asking for direction.
43:50And I think Dan was getting frustrated
43:52that everything was being questioned
43:54rather than anybody taking any decisions themselves.
43:57I think that's accurate.
43:58So anyway, at the party,
44:00customer thought it was a bit bland, didn't they?
44:03Correct.
44:04We're not shocked.
44:05We spoke to the kitchen team
44:07and we expressed how creative we want it to be.
44:09We found the next day
44:10that ingredients we had to work with
44:11was one courgette and a chicken.
44:13OK.
44:14Now we go to the market.
44:15How did you get on?
44:16I think it was clear that there wasn't really
44:17any branding or marketing on our team.
44:19You had Harry dressed as a chicken.
44:20I was dressed as a chicken.
44:21You were dressed as a chicken?
44:22I was a little chicken.
44:23It was a difficult time.
44:26I heard it was a very tight chicken.
44:29It was very tight.
44:30Yeah.
44:31Yeah, I think your nuggets were showing.
44:33Did you sell out in the end?
44:37We didn't. We had six left.
44:38Hmm.
44:39OK.
44:40Let's see whether it is the chicken
44:42or the egg that came first.
44:44So, Karen, let me know about Team Eclipse.
44:47Well, their total spend on ingredients
44:50was ÂŁ279.70.
44:53And at the market,
44:55they made ÂŁ356.50 in sales.
45:00And we know they agreed an initial deal of ÂŁ472
45:05from the corporate client.
45:07Any refunds?
45:08The client was very disappointed
45:10that you weren't ready when you arrived.
45:12But they felt they paid so little in the first place
45:16that they only asked for an 8.5% refund.
45:19That took your ÂŁ472 down to ÂŁ432,
45:24which gives you an overall profit of ÂŁ508.80.
45:29So, Tim, the same question.
45:31Well, the chicken team, they spent less than the eggs
45:36and they spent ÂŁ186.81 on their ingredients.
45:41But they also sold less at the market,
45:44only bringing in ÂŁ249.48.
45:48And we know they agreed an initial deal
45:51of ÂŁ800 from the corporate client.
45:54Hmm.
45:55Any refunds there?
45:56Well, the corporate client wanted high-end canapes,
46:00and although they couldn't fault the service,
46:03it wasn't the fine dining experience
46:05that they expected.
46:06So, they asked for a 15% refund,
46:09securing ÂŁ680,
46:11giving the team a total profit of ÂŁ742.67.
46:16Oh!
46:17Oh, my gosh!
46:18Right.
46:19Oh, my gosh!
46:20OK.
46:21Well, your pies ended up making a decent crust,
46:24I suppose one could say.
46:26Well done.
46:27Off you go to the house.
46:39Oh, my gosh!
46:40Well, some of the stories I'm hearing here
46:43can't boil eggs and maths.
46:45Honestly, it really is a disgrace,
46:48to be honest with you, yeah?
46:49All right?
46:50Off you go.
46:52Thank you, Oshawa.
46:57I think, Dan, you were a bit underestimated.
46:59I think, you know, obviously at times
47:00you wanted a bit more of a decision,
47:02but ultimately we got the big win
47:04and that is, you know, a lot down to you, so...
47:06You know, I've been in business almost ten years.
47:07I think I know what I'm doing.
47:08Yeah.
47:09Good job, buddy.
47:10Proud of you.
47:11We lost the task because the negotiation was rubbish.
47:16You two ruined it.
47:17Talk then.
47:18Megan mentioned we could do four for ÂŁ12.
47:20That was the first point where we effectively imposed a ceiling.
47:23We can't then even say anything higher than that.
47:26I feel like it's all kind of being pinned on me at the moment.
47:29I feel like I'm just gonna get thrown under the bus
47:31when we're in the boardroom.
47:32And then you shake hands on a dumb number
47:34and now we are in this cafe.
47:36The fact that you guys even thought that that was a negotiation
47:39just blew my mind.
47:40My worry is that Tan is great with his words.
47:43He's so calculated.
47:44He speaks so seriously.
47:45But people are starting to realise
47:47that all he is is a bunch of clever words.
47:49The length of time that we took trying to make pasta in the kitchen,
47:52you didn't make as many portions.
47:54I'm gonna be honest with you, we sold out.
47:56There was no more customers.
47:57Yeah, but did you sell out because you had such a low quantity?
47:59No.
48:00Even if we'd had more,
48:01it wouldn't have made any difference.
48:03I'm going back into the wardroom very confident
48:05because I have solid points to back up my case
48:07and I feel there are many people on the scene
48:09who are coasting by in this process who need to leave.
48:12Yes, send the candidates in, please.
48:24Well, I believe you lost because you spent too much money on ingredients.
48:42Poor negotiation.
48:43Why did you drop so much?
48:45We went into that negotiation
48:47without a clear idea of how many canapes we're offering.
48:49Your client said ÂŁ10.
48:51Just pulled it up like that
48:53because they thought,
48:54I've got a bunch of mugs here.
48:56Yeah.
48:57Let's see if we can leg them over a bit.
48:58They did.
48:59Yeah.
49:00It was because Tan shook hands immediately after saying
49:02a number that was desirable to them.
49:04After Megan had mentioned
49:05ÂŁ12 we can do for four canapes,
49:07they counted for 11,
49:08so I tried to shake hands to get it as close to 12 as possible.
49:11Where did ÂŁ12 come from?
49:13No, I'll tell you what happened.
49:15You started at 25 and went up to 27.
49:18You said 12 and you said let's shake 11.80.
49:20And that's exactly what happened
49:22and it all happened like that.
49:24Am I right in saying, Tanmay,
49:25that you consider yourself a poker master?
49:28I'd like to think I'm a strategist.
49:30I think poker is a game of strategy.
49:32I'm starting to think that you hold your cards the wrong way round.
49:35So am I.
49:36Perhaps in this case, yep.
49:37Megan, you've never come across people
49:39make derisory offers like half of what you want for something?
49:42Yeah.
49:43What would you say to them?
49:44I'd try and negotiate and get the best deal.
49:46No, you're trying to negotiate,
49:47you'd tend to piss off, wouldn't you, really?
49:51They were ready to pay 20 quid.
49:53They were ready to pay 20 quid.
49:55That was in their budget.
49:57Yeah?
49:58Anyway, for the carbonara,
50:01the total cost was 179 pounds.
50:05The pancetta was 112 pounds of that.
50:09It's ridiculous.
50:10Yes.
50:11I mean, we had a lot of pancetta,
50:13but that was the USP that it was a meaty pancetta.
50:16Bearing in mind the dietary constraints,
50:19it was a worse team selection than Spurs would pick,
50:22if you ask me.
50:23I'm not saying something.
50:25OK.
50:26So, we get to the market.
50:28Now, you set out to leave with 80 portions of pasta.
50:33You actually left with 40 portions.
50:35If you would have made 80,
50:37you may have won this task easily.
50:39Yeah.
50:40So, what went wrong?
50:41We didn't make enough.
50:42We didn't make enough.
50:43We still had a big ball of dough that was sitting there
50:45and, unfortunately, we didn't have the time to make it.
50:48We spent a lot of time making the pasta,
50:50but that's because people asked me incompetent questions.
50:52I had to teach Andrea and Megan how to boil an egg.
50:56You know, I can't get my head around that,
50:59about boiling an egg.
51:00I really can't.
51:01Me neither.
51:02Even I know that, right?
51:03You put it in boiling water.
51:05You then pour cold water on it to cool it down.
51:08You smack them down like that and the shell comes off.
51:11Bloody hell.
51:12What problem could you get with the egg?
51:14Were you trying to put it in a toaster or what?
51:16The eggs were actually the first thing that we did
51:18and then we did move on and we helped your side make the pasta
51:22and that is the reason why our team was late
51:24and we weren't able to assemble the canopies.
51:26And if your team didn't have that pasta,
51:28you wouldn't have been able to make as many sales
51:30as you did get on the day.
51:32Right.
51:33I've had enough of listening to this.
51:34Carrington, which two people are you going to bring back
51:36into the boardroom?
51:38I would like to bring back Tan and Megan.
51:42Right.
51:43The rest of you go back to the house.
51:46Baroness Brady.
51:47Thank you, Tim.
51:52Right.
51:53I'm going to have a chat with Baroness Brady and Tim
51:57and then I'm going to bring you back in here
51:59and at least one of you is going to be leaving the process today.
52:03OK?
52:04Off you go.
52:06Well, so she's brought back in Tan and Megan.
52:18Well I can see why she brought Megan back.
52:20I mean, Karishma was at ÂŁ27 in the negotiation at this stage
52:25and Megan immediately jumped in at ÂŁ12.
52:28Tan is defending himself from being forced into a position
52:31where he could only close at ÂŁ11.80.
52:33But if somebody makes an offer at ÂŁ12,
52:36he should have gone back and said,
52:37you know what?
52:38Can we start back where we were at ÂŁ27?
52:40Ridiculous.
52:41Yeah.
52:42Carrington.
52:43When you're the project manager and you have no idea
52:46on what your product costs,
52:48it's impossible to think you can work out your profit.
52:51Exactly.
52:52And that's just a fundamental flaw.
52:53PHONE RINGS
52:55Yes, could you send the three of them in please?
53:08Now, Carrington, I'm sure that the two of your colleagues
53:11would like to know exactly why you brought them back in.
53:14So I decided to bring Tan back because I don't actually know
53:17what he contributed to starts apart from failure.
53:20He literally shook on the price of ÂŁ11.80.
53:22I don't understand how they got in that.
53:24I'm still speaking, sorry.
53:25Why did you shake on ÂŁ11.80?
53:26That makes no sense.
53:27If I may, so when we got to negotiations,
53:30she said the max should pay is ÂŁ12.
53:31Meghan set the guardrails for four for...
53:33I'm just all sorry.
53:34No, I...
53:35Meghan set the guardrails for four for ÂŁ12,
53:37at which point I knew we couldn't go higher than ÂŁ12.
53:39Sorry, sorry, sorry, sorry.
53:41Listen, it's blatantly obvious that you should have turned around
53:44at that stage and said, no, no, no, hold on a minute.
53:46Yeah, I agree with you, little sugar.
53:48I think...
53:49I think there's been some big mistakes made here.
53:51What made you pipe up with ÂŁ12?
53:53It was really messy, Lord Sugar.
53:55And like I said, we went in with no strategy.
53:57So is it his fault or your fault?
53:59Because you closed the deal, I feel like we could have still
54:02came away with it and mentioned the service charge on top.
54:05Well, OK.
54:06Carrington, bad decisions from you from the get-go.
54:10I said that I wanted to do the maximum portions, which were ÂŁ80.
54:13Then when we got to the day two of making the pasta,
54:16I couldn't fully be on the pasta station
54:18because I had to help people who couldn't follow simple tasks.
54:21Who should be fired, do you think?
54:22I think Tan should be fired.
54:23I think Tan should be fired because he shook on ÂŁ11.
54:25Because she said ÂŁ11.
54:26Yeah, because she was having you on.
54:28Who do you think should be fired?
54:29From my perspective, it should be Carrington.
54:31And realistically, if they'd just sold 15 more portions,
54:34we would have actually won this task.
54:36Who should be fired, Meghan?
54:37I think Carrington, personally.
54:39OK.
54:40And why is that? Go on, then.
54:41I just think the fact that you guys didn't sell as many products
54:45as you should have, the quantity was so low.
54:47Look, I don't want to hear any more now.
54:50I'm going to try and conclude here.
54:52I think, Carrington, you should be concerned.
54:56Because I do think that you had no strategy whatsoever.
55:01Tanmay, ÂŁ11.80.
55:07Ridiculous.
55:10And the same for you, Meghan.
55:12Just jumped straight in like a silly fool.
55:16But with all of that said, Carrington is difficult for me to overlook.
55:27No costings.
55:28You didn't know your costings.
55:30But actually, I've decided that the real culprit in this particular one
55:35is somebody who has interfered in negotiations.
55:40And so it is with regret.
55:43Tanmay, you're fired.
55:45Thank you for the opportunity, little cheer.
55:46I'm just ready.
55:47Tim.
55:54You're a good talker, Carrington.
55:56I shall be keeping my eye on you.
55:59Meghan, what the hell was you doing going from ÂŁ27 to ÂŁ12?
56:05I don't get it.
56:07But I'm going to give you all another chance.
56:09So go back to the house.
56:12Thank you, little chica.
56:13I absolutely think Lord Chica made a mistake.
56:18I think I've got a lot to prove in the tech world.
56:20But you win some, you lose some.
56:23When Dan put himself forward for PM, a little bit out of his comfort zone.
56:28And do you know what?
56:29I should have trusted his judgements a little bit more than I did.
56:32Thanks.
56:33Bye!
56:34Yeah!
56:35Come on!
56:36Okay, listen now, listen now, listen now, listen now.
56:41Pallas, what happened?
56:42It was insane.
56:43Like, Lord Sugar was not having it.
56:45He essentially said that Tan was a failure of the task because he did a negotiation for
56:491180.
56:50Not acceptable.
56:51You've got to go, essentially.
56:52That's great.
56:53But wait, Megan said I should be fired.
56:54That's great.
56:55That's great.
56:56But wait, Megan said I should be fired.
56:57That's great.
56:58That's great.
56:59That's great.
57:00Yeah, so.
57:01Drama.
57:02Now, 16 candidates remain.
57:08The search for Lord Sugar's next business partner continues.
57:14Next time.
57:15Welcome.
57:16Big zoo.
57:17Famous faces.
57:18What a run.
57:19Hello.
57:20What a random dude.
57:21Fisticuffs.
57:22Action.
57:23What are you doing now?
57:24I think it's a bit of a risk.
57:25And in the boardroom.
57:26The logo looks like a road sign on the M6.
57:29Sink or swim.
57:30You're fine.
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