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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
00:17Your life depends on it and then hit him. It's a deal worth fighting for. I can sense a bit of friction
00:23Absolutely. Daniel 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
01:01We're not going to get this stuff finished. Can we just stop please?
01:06Andrea's team lost the plot. This is a travesty. It's disappointing. And the boys toilet humor
01:12Duh-duh
01:16Send 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. You're fired
01:294am
01:39Hello? Good morning. Lord Sugar would like to meet you at the Cafe Royal Grill in central London
01:47The cars will be outside in 30 minutes. Oh gosh. All right. Thank you
01:50Hi! It's time! He wants us to meet him at Cafe Royal. Cafe is 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 doesn't sound like we have many foodies. I think there's a couple of girls that bake but baking and cooking is two different things, right? Yeah
02:12None of us have been PM'd yet. And so... I don't think I can manage such a big group of big personalities right now. That could be your challenge for the week, Dan
02:29Yeah
02:30In the heart of the West End
02:34Cafe Royal
02:36Historic London landmark and hub for high-end dining
02:42Good morning
02:52Good morning, Lord Sugar
02:54Welcome to the Hotel Cafe Royal
02:58Now this restaurant first opened in 1865
03:03And it's been serving its famous chicken pie for over 150 years
03:10And turning poultry into profit is exactly what I want you to do for your next task
03:18I'm giving one team 25 kilos of chicken
03:22And the other 25 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
03:34And meet a corporate client
03:36Looking to place a bespoke order of canapes
03:42Which you will prepare and serve at an event tomorrow
03:46Right, I think it's time we mix the teams up now
03:50So Megan, Andrea, Carrington and Karishma
03:54Swap with Harry, Dan, Connor and Raj
03:58So the egg team will be called Team Eclipse
04:08And the chicken team will be called Team Alpha
04:12The team that makes the most profit will win
04:15And in the losing team at least one of you will be fired
04:20Everything clear?
04:22Good
04:23Well, good luck
04:24I'll see you back in the boardroom shortly
04:26Off you go
04:30Teams have two days to hatch a profit from chicken and eggs
04:34I think the big question is what comes first? Chicken or the egg?
04:38But first
04:40Does anyone have any food or cooking experience?
04:42Pluck out a leader
04:44So I'd like to put myself up for PM
04:46You know, I've been basically raised as a young child
04:50In the back of a fish and chip shop
04:52Not so much on the cooking element
04:54But definitely front of house
04:56So I bake, I don't cook
04:58I try to cook a meal
05:00I can follow her recipe
05:02I would also like to put myself forward
05:04Maybe I should put myself up for PM as well
05:06Just because I am a very good cook in the kitchen
05:08I do cook a lot of chicken
05:09And I also go to a lot of corporate gatherings with canapés
05:12So I kind of know what to expect
05:14When you go to these sort of things
05:16Shall we start over then, Dan?
05:18So all in favour of Dan
05:20That's one, two, three
05:22All in favour of Rajan
05:24That's one
05:25All in favour of Rufna
05:27That's three
05:28So it's between Dan and Rufna at the moment
05:30I'm happy for you if you want to
05:32Yeah, why not?
05:33Let's do it
05:34OK, 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
05:40But I'm not sure whether that justifies me being PM
05:44OK, a lot of pressure now
05:47On Team Egg
05:49I've worked at a vegan cafe for the last seven years
05:51Then I cook a lot at home
05:53Top of the pecking order
05:55Let's wrap on
05:56No pun intended
05:58Carrington
06:00Let's decide on what we are going to make
06:02I personally think that we should go down the pasta route
06:04Pasta 100%
06:05OK
06:06What about carbonara?
06:07Because it's got egg in it
06:08And that's our main ingredient
06:09Good idea
06:10Very versatile
06:11Add some value there as well
06:12Yeah
06:13OK, however, I don't eat eggs
06:18So I don't cook with eggs at all
06:20I think you have to create the food with the eggs
06:21You're not eating the eggs
06:22So
06:23I can do that
06:24You can do that?
06:25As well as that
06:26I don't eat pork
06:27But I'm happy to handle it
06:28And make it
06:29I eat everything
06:30OK, so
06:31That's all sorted
06:32Across the hall
06:36I actually love making pies
06:38I think pies are such a British dish
06:39Yeah
06:40Working on ways to turn clucks into bucks
06:44Oh, curry is a national dish
06:46It's a massive dish in the UK
06:47Dan's team
06:48Maybe we have a chicken curry
06:51And we can tailor it
06:52So if somebody wants it with rice
06:53They can have rice
06:54If they want it with naan
06:55They can have naan
06:56Yeah
06:57I mean, do you think people would eat curries
06:59In hot weather at a market?
07:01That's the only thing I'm worried about
07:02It sounds like you're not super excited
07:03About the curry
07:04But you're more excited about the 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
07:11With a masala mash
07:12With some sort of spices in the mushy peas
07:14And a different type of gravy
07:16Yeah
07:18Dan's management style was incredibly considerate
07:20He's listening to what everybody has to say
07:22Now I understand that
07:23But what Dan actually wants
07:25Is getting lost in the noise
07:26And he's coming across as quite indecisive
07:28So guys, we need to be a bit more definitive here
07:30Yeah
07:31We need to make a choice
07:32A or B
07:33Is it the pie or is it the curry?
07:34What do you think, Dan?
07:35You're the PR
07:36I have no expertise at that
07:37I personally would go for the pies
07:38Just because you can upsell the mashed peas and the gravy
07:40Okay, perfect
07:41Chicken pies it is
07:42Chicken pie
07:43We've got our leader
07:44We've got our pie man
07:45On the other team
07:48I don't mind being on the corporate side of things
07:50Because obviously I have that experience at events and things like that
07:52Okay
07:53Assigning roles to create a winning recipe
07:56Krishna, I'd like to make you this other team leader
07:58Yeah
07:59Just because you've got the right idea
08:00And you can sort the corporate clients
08:01Okay
08:02Okay?
08:03Project manager Carrington
08:04Carrington
08:06We're leaving people with no skill set
08:08You're putting in the kitchen
08:09Are you making 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?
08:16No
08:17Okay
08:18Cat cook
08:19It's not my bag
08:20Should I scratch that and we do us four in the kitchen?
08:22Yeah
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
08:30So I've never eaten carbonara in my life
08:32Yeah, listen
08:33I don't touch pork
08:34I don't eat pork
08:35I'm sure it will be delicious
08:40On team chicken
08:41I mean as a team
08:42Where 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
08:49Business owner, Dan
08:50But then what I don't want to do is send like a load of people off to the kitchen
08:53And no one is actually
08:54No one is actually greater
08:55I'm happy to if you want me to do either or
08:57I don't want to make it any more difficult for you
08:59Because it's really hard
09:00Yeah
09:01We need a bit more decision here now
09:02Yeah
09:03Then back yourself
09:04You got this
09:05You got this
09:06Okay, so um
09:07Quite the conundrum for me really
09:09Yeah
09:10So I will do
09:12On the sub team
09:15Rajan's going to be leading it with Roxanne, Pasha and Vanessa in the corporate team
09:22Does that sound okay?
09:23I mean is everyone happy with that?
09:25I don't know how I feel about Dan being the PM
09:28I mean he 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
09:36Okay guys, everyone happy?
09:38Let's do it
09:39Let's go
09:40Let's make some pasta
09:41Let's do it
09:42Yeah
09:43Pasta
09:4411am
09:45Today 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
10:14And I think he feels quite confident in tasting
10:17What's this here?
10:19Or is that a daft question?
10:20I think that's Big Ben
10:22Is it Big Ben?
10:23Yeah
10:24I've never passed Big Ben with that
10:25Wow
10:29Okay, do you want to try this now Priyash?
10:31Aiming to cook up the perfect carbonara
10:33Yeah, but I need someone else to try
10:35A team avoiding egg
10:37Eugh
10:38Cheese
10:39And pork
10:40I like that taste
10:41But
10:42Eugh
10:43It 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?
10:52Not all of us can try the dishes
10:54I've tried the individual ingredients before they go
10:57Have you tried the recipe?
10:58Oh no, I wouldn't either
10:59Have you tried the recipe?
11:00Likewise with Kieran, I have not
11:01No
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?
11:12In that case, that means we can't charge £10 for the carbonara
11:15If we're going to make it extra meat, extra pancetta-y
11:17We're not shy on the meat
11:18Yes, we've spent a bit more money on it
11:20But we've got a USP there, it's the meat it's carbonara we've eaten
11:23Good sales point
11:24That could be a winner
11:25Okay
11:26I'm happy with that
11:27Kieran suggested to add extra pancetta and describe it as the meatiest carbonara you've ever had
11:34Well, it may well be, but it also might be the most expensive
11:37I mean, the task is all about making profit
11:42On the other team
11:43We need to really think about what would make this chicken pie different
11:46Dan's pie posse
11:48Because I know you're going for the safest option
11:50Experiment with fillings and flavour
11:53Is it difficult if you make it a classical chicken and mushroom pie with it like in a curry twist?
11:59No, I think you just put the curry powder in it
12:00Okay, do you know what? Let's try one of these wacky ideas, shall we?
12:04Yeah, let's go on then
12:05So we'll add a bit of curry powder
12:06Yeah, what about masala?
12:08We can add a little bit of garam masala, I think
12:10That's quite strong
12:11Yeah, 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?
12:21It's just we're going around in circles now
12:23And we will, whatever you say, we will follow
12:25We will stick with it, yeah
12:26Okay, look, I would be more comfortable doing the traditional chicken and mushroom with thyme in there
12:31Okay
12:32I know it's playing it safe
12:33Right, okay, well that's sorted then
12:35Okay
12:36I think Harry and Rotna had some creative ideas that Dan was very hesitant to take
12:40Playing it safe in a crowded market tomorrow
12:42I'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
12:48I just don't want to offend anyone
12:49No, no, no
12:50No, no, no, it's okay
12:51Look, we're going to support you, it's fine
12:54Mid-afternoon
12:55One suggestion
12:56Tell me
12:57With the 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
13:07Team egg
13:09Let's go for the maths
13:11We need to make 80 portions
13:13Yes
13:14Flour
13:15Flour
13:161.5kg
13:17Equals
13:18ten portions
13:19The flour is £3.90 for five kilograms
13:21And then you've got five grams here
13:23You said flour?
13:24How much do you need?
13:255 grams. Are you sure that's correct?
13:27What?
13:28Right
13:29So the recipe
13:301.5
13:31Plus five
13:33That's 6.5
13:34Why do you need to add plus five?
13:36Show me your recipe
13:37Five grams of flour plus 1.5 grams.
13:39Elegy cheese of flour
13:40Oh, five grams
13:41Yeah, it's five grams, yeah, that's what I said.
13:42That's my fault.
13:44So, can you help me with the masterpiece?
13:45Yeah, yeah, yeah.
13:46So, we're going to need to, unfortunately, buy two, and then...
13:49No, no, no, we're not going to need two.
13:50We're going to need...
13:51If we need...
13:52Oh, my God.
13:52For each one, each set of...
13:54No, please, just let me finish.
13:58For each one is just over one bag of flour.
14:02So, we would need eight bags of flour, plus one extra for spare,
14:06because we've got that five grams spare at the end.
14:08Guys, that's wrong.
14:09Mate, I'm losing my mind.
14:10Listen, according to my calculations, we need about 14 grams of flour.
14:1414 grams or 14 kilograms?
14:1614 kilograms, because 1.5 kilograms of flour equals 10 portions.
14:21So, eight times one is eight, and eight times...
14:24OK, maybe...
14:25Yeah, mate, listen, we've got a guy with a maths degree here,
14:28so we shouldn't be making any mistakes.
14:30Oh, my God.
14:32Three of them were working at it, and Priyash has a maths degree.
14:36Look, I wouldn't mind if these were really difficult maths,
14:39but it's pretty simple.
14:41I have 173.93.
14:45I had a 162.05.
14:46Oh, Jesus, boys and girls, this is not...
14:49What have you got?
14:51Not that.
14:51Central London.
14:55Laid on by Lord Sugar.
14:57Hello.
14:58Hi.
14:58Good afternoon.
14:59Hello.
14:59Welcome.
15:00Meetings with major clients.
15:02We really care about quality at Good Housekeeping.
15:07Hoping to clean up on canapes...
15:09And our thinking around that is delicious, nostalgic party feed,
15:14but with a modern twist.
15:15Dan's corporate crew.
15:18You are such a phenomenal brand,
15:20so it would be absolutely amazing
15:22to just give you the finest canapes that have ever existed.
15:27We're going to go above and beyond for you guys
15:29and hopefully be able to exceed your expectations.
15:31That's good to hear.
15:32It's the finest.
15:33OK, awesome.
15:35Is there anything that you kind of want us to avoid?
15:37I would encourage you to think about the creativity in 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?
15:50Six canapes a head.
15:53And how many heads are you expecting?
15:5540.
15:55We've got 40 guests.
15:5640 guests.
15:57OK.
15:57So on a price of six canapes per person,
16:00we're coming in at around the £25 per head mark.
16:03OK.
16:03I think at six canapes, 25 is a bit toppy.
16:06If we can guarantee the quality, you know, delivery of the ingredients.
16:09I'm not going to pay £25 a head, I'm really sorry.
16:11Let's be sensible about what you can deliver.
16:16Would we be able to settle at 24, 23 at our final last?
16:20No.
16:21No?
16:21No, I'm really sorry.
16:22What about 20?
16:24It's a nice round number.
16:25If you turn up tomorrow with beautiful canapes,
16:29creatively executed, I'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.
16:36OK.
16:38And they think they've got a good deal,
16:40but the clients were very specific.
16:42If there's anything below their requirement,
16:44they won't pay them that £20.
16:46So I don't think they've actually got a deal at all.
16:48They've got a bit of a hope and a prayer.
16:50They were tough negotiators.
16:51I mean, the kitchen team have a very hard task ahead of them.
16:55We've just got to get it to that standard
16:56and make sure everything is done well.
16:58Can we have a little discussion about prices?
17:02Yeah.
17:02Because 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.
17:13£15.
17:14Look to land a knockout deal.
17:17How?
17:17We are so excited to be working with you guys on your event.
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 canapés per person.
17:28OK.
17:29I'm thinking if we give you a good variety...
17:32OK.
17:33With the salmon option, we're going to give you the really, like,
17:35high-quality salmon...
17:36So it's a scrambled egg and smoked salmon blini, is that?
17:39Yeah, smoked salmon blinis.
17:40Yeah.
17:41So the price we had in mind per head was around £25.
17:45OK.
17:45I think that was for the three canapés, right?
17:47Yeah.
17:48We came in mind with three canapés.
17:49Yeah.
17:49So with the additional canapés, I'm looking at around £27 per head.
17:53Being really honest, that is all way above what we're...
17:55Yeah.
17:55I think we're really quite off the mark at the minute
17:57because actually we were potentially looking at £10 to £12
17:59for about four canapés.
18:01So we are substantially off the mark here.
18:03If we go down the route of doing the sandwiches,
18:05the bellinis, the egg skewers, and the deviled egg,
18:09would you be willing to do that at £12 per person?
18:13I think, you know, potentially, ideally for us,
18:16£11 would be better for those four.
18:17We push you for £11.80 and shake hands.
18:19OK, as long as the service is good.
18:21Yeah, absolutely.
18:21OK, lovely.
18:22Thank you so much.
18:24Thank you, guys.
18:24Thank you so much.
18:25I look forward to seeing you tomorrow.
18:27See you tomorrow.
18:27Bye-bye.
18:28OK.
18:28Oh, my gosh.
18:29Guys, Megan, why did you jump in on that?
18:33What do you mean?
18:34OK, let's talk outside.
18:38Do you see that there was no negotiation there?
18:40I disagree.
18:41I think there was.
18:41No, there was no negotiation at the time.
18:42When Megan said the number 12, she was adamant she's not paying that.
18:47How can someone be adamant after, like, a five-second conversation?
18:50In a business transaction, when I said 27, I didn't mean 27.
18:53And when she said 12, we both know 12, she's going to move up.
18:58I've actually never been more frustrated.
19:01Tan, Megan, all of them, I don't understand how these are business people.
19:05I don't even understand why they're here.
19:07I'm telling Lord Sugar to send them both home.
19:10All over?
19:11Yeah.
19:11Just get a little snubber it, yeah.
19:134 p.m.
19:14Total cost is £101.66, and it's going to be roughly £1.45 a pie.
19:19OK.
19:19Ooh, I've got a call.
19:21For Team Chicken, we have...
19:23Read a sum of £20 per head.
19:27Brilliant job.
19:28But that was on the basis that they were happy with the quality.
19:31A chance to check in.
19:33When we suggested chicken skewers, they said it's a bit basic.
19:36We have to make sure it's exciting and creative.
19:38Also catching up with the kitchen.
19:40Hey, Carrington.
19:42Hi, how's it going?
19:43Karishma.
19:44We agreed on four canopies.
19:47And we're only making £11.80 per head.
19:50The only thing, Carrington, is she also promised high-end luxury salmon.
19:55No, I said good quality salmon.
19:58So, basically, what happened is that since where everybody wants to share,
20:02I went in with a price point of £25 per head.
20:07Before I could continue that conversation, Tan and Megan took over.
20:12I do have to disagree with that, though, because...
20:14OK, we'll discuss this all later.
20:16We're one team.
20:17We're working together, not against each other.
20:18Yeah.
20:19So, we'll get back to you guys later.
20:20OK?
20:21Bye.
20:21Bye.
20:22Bye.
20:22I'm going to be honest with you, that sounds like a disaster,
20:26because if I'm negotiating and someone jumps across from me, I'm livid.
20:31I think courgettes would be very good with the chicken.
20:34While Dan's team create canapes...
20:36So, we're going to do one chicken, one courgette, and the chicken on the end.
20:41...to meet a high-end brief...
20:42Personally, to me, that seems like very little courgette.
20:44Yeah.
20:45...in search of inspiration for their egg-based treats...
20:48Last time we wanted the canapes.
20:51...project manager, Carrington...
20:52Well, why don't we do chilli flakes with sriracha?
20:55Yeah, that'd be a nice-spicy option.
20:56Yeah?
20:57...and her reluctant team of tasters.
21:00On to the next egg skewers.
21:01I just say, what about a little gherkin?
21:03And I was thinking this fajita spice mix...
21:05I was looking at that as well, yeah.
21:05...just to sprinkle it on top, just to make it add a bit of colour.
21:08Yeah.
21:08So, that's done.
21:09That tastes diabolical.
21:09Oh, gosh.
21:10You're running out of time.
21:11I'm aware of that bonus, Brady, sorry.
21:13Just try things faster.
21:14Faster, faster, faster.
21:15Does egg and cheese go?
21:17Cheese and egg don't go either.
21:18Asparagus and eggs?
21:19I've got a good idea, actually.
21:21Balsamic drizzle, bit of gherkin, done.
21:23Oh, gosh.
21:23I'm not sure about the gherkin.
21:25Balsamic drizzle, the crispy onion on top.
21:28It needs to look luxury.
21:29It can't look like some child made it.
21:30This right now looks like trash.
21:32Try things quickly, because we're running out of time, please.
21:34Is cranberry sauce really rogue?
21:36That sounds like a nightmare to me.
21:37Egg and cranberry, it's healthy, and it adds colours to the plate.
21:41Is that fine?
21:42It's really eggy.
21:43It tastes nice.
21:44Okay.
21:47So, we go for chicken skewers.
21:49This is popcorn chicken.
21:50And chicken and brie crostini.
21:526pm.
21:53Great.
21:54So, what's the total cost?
21:55I have calculated it to be 85.15.
21:57Recipes wrapped up.
21:59Our total cost for our canapes is about £100.
22:03Tomorrow, crunch time.
22:05We need to make pasta, scramble eggs, boil eggs.
22:22We've got a lot to do.
22:23Whisking up a plan.
22:24With the canapes.
22:26Do you want us to install that here or there?
22:27I say there, just in case they fall over in the car.
22:30Project manager, Carrington.
22:32Is everybody clear?
22:33Yes, chef!
22:34In the other kitchen...
22:36We're doing a creamy chicken and mushroom pie.
22:38Dan preps his chicken crew.
22:41So, guys, what canapes have you created for us, for our menu?
22:44One is a popcorn chicken.
22:46Okay, cool.
22:47We've then got the chicken skewers, which is going to be with a fajita seasoning rub.
22:51And courgettes.
22:52And courgettes.
22:53So, is the courgettes the only vegetable we have?
22:56Yeah.
22:57I mean...
22:57It's very simple.
22:58And the client did actually say that chicken skewers is very simple.
23:02So, we wanted to avoid more chicken skewers.
23:04We did have to push to get double the amount of courgettes, so one slice.
23:08Fresh from here.
23:09So, that Dan could agree with that chicken piece, slice of courgette, chicken piece.
23:13So, it's literally just courgette, nothing else.
23:14In the middle, yeah.
23:17In North London...
23:19Who's this one?
23:20Wrangling with their recipes...
23:24Erm...
23:25What's wrong, Andrea?
23:26Are you looking for views?
23:27Right, what am I doing now?
23:29Carrington's team of novice cooks.
23:34So, you've got ten in there?
23:35Yeah.
23:36Drop it in very slowly and carefully.
23:38Don't let it crack.
23:39Oh, my goodness me.
23:41Do you need a bit of help?
23:42It's hard to get them out.
23:43But...
23:43Oh, gosh.
23:44Let me jump in to help you.
23:46Be careful, because there's hot water now.
23:48Yeah.
23:48What are you doing?
23:49Put some in, y'all.
23:52This should be the easiest bit.
23:54That one's already cracked.
23:56Where's it cracked?
23:56There.
23:57Oh, gosh.
23:59Megan and Andrea can't boil eggs.
24:02How can they not boil eggs?
24:03It's a simple task.
24:04Egg in water, egg out of water, Bob's your uncle.
24:07So, I have to really watch them like a hawk to ensure that they can do it properly.
24:11Do you want to give me a technique for peeling eggs?
24:13If you roll out it on the, like, you know the egg?
24:16Yeah.
24:16If you roll it out on the worktop and then peel it, it makes it easier to crack.
24:19I'll just roll it up and down.
24:21And then use a spoon to crack it.
24:23It should be easier.
24:24I don't know.
24:25In West London, roughly chop it.
24:33There's going to be large mushroom pieces in there.
24:34Are you okay with that?
24:35Yeah, but mushrooms shrink when you cook them.
24:37Okay.
24:38Stirring the pot.
24:40Oh, Dan, Dan, Dan, Dan, Dan.
24:41What?
24:42Dan's tea.
24:44Okay, so the mushrooms have been added to the chicken stock.
24:47Well, it's all going in the chicken stock at some point.
24:50Oh, okay.
24:51Oh, okay.
24:51So, the chicken has already been added.
24:53So, some chicken and I'm now going to put some of the mushrooms in.
24:56So, now you see the problem is we don't know the measurements of the stock and the ratio with the chicken.
25:01So, now we have to go by best guesstimate.
25:06Sounds good.
25:07Sounds good.
25:08Okay.
25:09It's just consistency.
25:09It's going inside a pie.
25:11It is going inside the pie, but we need all the pies to taste the same.
25:15Okay, do you know what?
25:15Maybe just leave me to this, yeah?
25:18And you guys go back to the pies.
25:20We're just trying to help.
25:22Yeah, I know.
25:23Okay, 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 balls of dough.
25:34In Carrington's kitchen...
25:35If you go at this rate, you won't have finished your pasta for eight hours.
25:40Wow.
25:41Temperatures rise.
25:43If you don't make any money, this is a proper sauce we will lose.
25:46Is everyone understanding that right now?
25:47Yeah, yeah.
25:48Everyone should be on pasta.
25:49Guys, I'm getting stressed, man.
25:51Do you want to watch me, Tan?
25:53I'm going to show you how to do it whilst I'm doing it.
25:55Flour every single time.
25:56Flour is your friend.
25:57Always flour.
25:58Always flour.
25:59Right.
25:59Right, stick it onto one.
26:01But I need to flour it again.
26:03Use some flour, flour, flip it.
26:07Guys, I need more flour.
26:08Is there more flour anywhere?
26:10I don't know where it is.
26:11I haven't seen it.
26:12If that's all we've got, we're in major trouble.
26:15We've got 13 bags of flour.
26:17Yeah, but did you account for all the sprinkling?
26:19Yeah, yeah, yeah.
26:19But we only have one bag of flour for the sprinkling.
26:21Yeah.
26:22So I don't understand where the extra four...
26:24We should have had, what, four or five spare bags of flour.
26:28At the moment, it's not looking like we're going to have enough pasta.
26:31We've just got to do what we can.
26:32Whatever we have, we're going to sell.
26:34We're just going to have to work with what we've got and be flexible.
26:37So, essentially, the calculations were off.
26:39In short.
26:40Yeah.
26:42We're running out of flour here.
26:43It's just going all sticky.
26:44Keeps for a chance.
26:47On Team Chicken...
26:49So, Dan, just quickly, chicken, courgette, chicken.
26:53Yeah?
26:54Dan's recipes...
26:55Are you happy with the size or do you think it's too thick?
26:57I think that's quite thick.
26:58Well, I mean, what do you think?
27:00I don't eat courgettes, so I need to know, because you eat the stuff.
27:02..a ruffling feathers.
27:06You said you want courgette in the middle.
27:07Are you happy to put courgette at the top?
27:08Yeah.
27:08Dan, do you not think that there should be a little piece of courgette at the bottom
27:11and then the chicken and then the courgette
27:13and then the chicken and then finishing it with a little courgette?
27:16Yeah, well, I think we can overthink it too much.
27:19Do what you think looks best.
27:20No, Dan, it's not about do what you think best.
27:22We need the executive decision.
27:23Dan!
27:24OK, so, courgette, chicken, courgette, chicken.
27:28What I keep seeing from the corporate team is, at the moment,
27:31they're all trying to cover their proverbial behind.
27:33They're all thinking they can get out of trouble by saying,
27:35well, he said I should do this.
27:37But they're forgetting, I'm watching everything they're doing.
27:39How are you?
27:41Yeah, I mean...
27:42Yeah.
27:42I mean, you're just getting on with it.
27:43It's a lot of opinions, isn't it, though?
27:44Well, I mean, it's just use your brain.
27:47No, how thick does a courgette need to be?
27:48Well, what do you think looks good?
27:52Mid-morning...
27:53Box up, head out, all right?
27:55Let's go, let's go!
27:56While both canapé crews...
27:58Right, let's go, come on, let's get out of here.
28:00...head to corporate events...
28:01Quick, quick, quick!
28:03...Carrington's market team...
28:05Finish up, Chris, we need to go, mate.
28:06Yep.
28:07...take stock.
28:08How much portions are pasta I would take into the market?
28:10We had four of these to start.
28:12Yep.
28:13We currently have left one and about a third,
28:16so that should have made 40 to start.
28:18Let's wrap this up and get out of here, please.
28:20Let's get out of this kitchen.
28:22But still prepping pies, Dan's team.
28:28We're set to leave in half an hour,
28:29so we need to get the pies in the oven, guys.
28:32OK, trays in the oven, all hands.
28:36OK, and done.
28:37Greenwich Market.
28:42Come on, come on, come on.
28:43Let's go, let's go, let's go.
28:45Arriving before the lunchtime scramble...
28:47Right, let's do it.
28:49...the egg team.
28:51I think we should have a little scout round,
28:53see what it's about, see what prices we should go in at.
28:55Absolutely, mate.
28:56Let's do it.
28:57Let's do it.
28:58What's this?
28:59Waffles.
28:59Waffles, six, seven quid.
29:02Nepalese, that's nine quid.
29:04Wait, guys, guys, guys.
29:05Cheesecake.
29:06They're not here.
29:06Right, you know what that means?
29:08We go, go, go, sales.
29:09Let's do it.
29:10Come on, guys.
29:10Let's go.
29:11Let's go.
29:12Get it on, mate.
29:13Come on.
29:14There he is.
29:17Right.
29:18Right.
29:18We'll bring you the customers.
29:20You bring us the food.
29:21Fantastic energy.
29:23Get it on.
29:24Come on, mate.
29:25Come on, mate.
29:27West London.
29:30The party has begun.
29:32We need to get these out ASAP.
29:33While Team Chicken churn out their pre-prepared canapes.
29:38My pleasure.
29:39Go on, give it a whirl.
29:43We have got plenty more coming out, OK?
29:47Still to assemble their egg-based treats.
29:50Your client's party starts in half an hour.
29:52Yeah.
29:53You do know that, right?
29:54Yeah.
29:54OK.
29:55OK.
29:56Are you going to be ready?
29:57We're going to work as fast as we can.
29:59OK.
30:00Karishma's corporate crew.
30:03I just want to know, are we putting mayo on, definitely, or not?
30:06Karishma, just double-checking mayo.
30:08It's going on as well.
30:09No, the scrambled eggs is not for this.
30:11This is the egg-based.
30:11It's the egg and mayo.
30:12It's already been prepared.
30:14Andrea, we want to put it that way.
30:15It's going to fall, then.
30:16No, like this.
30:16Into three, but this way, there'll be more surface area to the sandwich.
30:19OK, so, OK, step away from that one.
30:21Right.
30:22Leave that to Megan.
30:22Karishma, I'm just going to spoon the whole mixture in, because there's no point.
30:26No, no, don't spoon the whole mixture in, because if this bag gets ruined, then we have to take this out and put it again.
30:31Hey, how are you?
30:32Hi.
30:33I would shake your hands with your gloves on, which means you're prepping.
30:35Yeah, don't worry, we're doing all the preparation for your...
30:37You're still prepping.
30:37Just conscious, we've got 40 people here ready for the...
30:41Yes, yes.
30:41That's right, but actually, these here, and these are about two for you.
30:44It's not too long.
30:45Can we get rid of the plastic boxes, because we've got 40 people here, brand new office, and there's loads of plastic.
30:50All right, no worries.
30:51It's not a great view, that's all.
30:52Yeah.
30:55All right, full cockney, here we go.
30:57At Greenwich Market.
30:59Ladies and gentlemen.
31:01Sales duo, Lawrence and Kieran.
31:03Welcome to the best.
31:05The tastiest.
31:06The tastiest.
31:07The most unbelievable carbonara in town.
31:11Serve up pasta with a side of performance.
31:13We have got the meatiest carbonara this side of Rome.
31:19Do we have any takers over there?
31:20Hey.
31:21You know you want to.
31:23Oh.
31:24Yeah.
31:25So we've got three carbonara.
31:30Three carbonara.
31:30Six, seven, 15.
31:31Can I make it 50 if it gives you a smile?
31:34Yeah.
31:35First Italian customers, this is the big test, guys.
31:38The Italian says.
31:40I guess it's eight and a half.
31:42For the energy, for the enthusiasm, can we get a 50p tip?
31:50Oh.
31:50On the other side of the market.
32:00Get our aprons on, please.
32:02Oh, this is tight.
32:04Late to the table.
32:05Come on, the other team are selling.
32:06Right.
32:07Dan's pie pushers.
32:10A pie on its own for £8.50 or a full meal for £10.
32:15Chicken and mushroom pie.
32:17Ladies and gentlemen.
32:17Hi, sir.
32:18Can I interest you in a chicken and mushroom pie?
32:19Can I interest you in a chicken and mushroom pie?
32:21A chicken and mushroom pie, anyone?
32:24Hello?
32:25Chicken and mushroom pie?
32:27Chicken and mushroom pie.
32:28Hello?
32:29Chicken and mushroom pie, anyone?
32:29Hi, sir.
32:29Do you like a chicken and mushroom pie?
32:31No, no, no, it's two.
32:32I think it's a no.
32:34This is really no.
32:35We've got to keep the energy.
32:36Keep the energy.
32:37Chicken and mushroom pie, anyone?
32:39Hi, then, madam.
32:39Would you like a chicken and mushroom pie for lunch?
32:42No worries, two.
32:44We've had mixed responses so far.
32:46I'm a little bit disappointed in our sales.
32:47I do think that we can't let that stop us.
32:49We have to bring higher energy, more sales,
32:51more traction, more footfall to our stall
32:53in order to secure those sales.
32:55We sell a chicken and mushroom pie by itself for £8.50,
32:58or we can add mashed potato, peas, and gravies for £10.
33:01Give it a whole.
33:02Give it a whole.
33:02Yeah.
33:04We've got the whole works here.
33:05Brilliant.
33:07South London.
33:08Okay, after you're done...
33:09I can't hear you when it's at a distance.
33:11Okay, after you're done cleaning...
33:13Yes.
33:14Come on in.
33:14After a slow start for Team Egg's corporate crew...
33:18Oh, God's sake.
33:21Oh, Andrea.
33:23Oh, yeah.
33:25Dipping into the party...
33:26Oh!
33:27Megan.
33:29Hi.
33:29Would it be possible...
33:30It's just that we've got quite a few that haven't eaten,
33:33and whilst Megan's fabulous,
33:35she's spending quite a lot of time chatting.
33:37And we've got a bit of cracks on the top
33:38and a bit of edible flowers,
33:39just to match my outfit.
33:41So, would it be possible to get the food out a little bit quicker?
33:44No worries.
33:44She's a social butterfly.
33:45She loves...
33:45Fabulous. Thank you so much.
33:47I'll grab her.
33:47She'll be out of your hair.
33:49Um...
33:51Hi.
33:52Sorry to interrupt, guys.
33:53I'm the head chef here today.
33:54Is it okay if I borrow my lovely Megan?
33:55I need some help.
33:56Oh, we're going to have more canopies over shortly.
33:58Yeah, because I need some help,
33:59and if I said that, you focus in the kitchen.
34:02Okay.
34:02Yeah.
34:04Megan started hosting this party,
34:05and Megan thought it was her party,
34:08and she started really getting into the conversation.
34:10You know, but you're out there serving
34:11while I'm in the kitchen,
34:12actually dealing with the heat.
34:14So, we've got egg, mushroom,
34:16and on these ones here, it's got cranberry.
34:19Cranberry?
34:20Cranberry, yeah.
34:21Interesting.
34:21With egg.
34:22Yeah.
34:23Okay.
34:25I'm not sure I'm keen on that.
34:29Anyone want to try our chicken skewers?
34:31For the other team.
34:34Not much.
34:35Other flavour.
34:36It needs a bit of seasoning.
34:38A slice of feedback.
34:41Hi, team.
34:41Hello.
34:42Hello.
34:42How are you doing?
34:42Absolutely.
34:43You all right?
34:44Good.
34:44Just wanted to have a quick chat.
34:46Yep.
34:47We were just a bit thrown by
34:49was the focus on skewers.
34:51We weren't super keen on skewers.
34:54For us, it was more of convenience
34:56for the people who actually eating it.
34:58We didn't want them to get their hands dirty every time.
35:00Also, we know that you definitely remember that you said that,
35:03but obviously, we wanted to give you that nostalgic feel
35:06and a twist as well.
35:07You could have gone heavier on the fajita flavouring, I think.
35:09Okay.
35:10The flavouring's a little bit subtle.
35:11It's a bit subtle on the flavours.
35:13Yeah.
35:13It's good feedback.
35:14The flavours were a bit boring,
35:18which is going to come down to the project manager's team
35:20and their ordering of the ingredients.
35:22We did say that we wanted it to be flavourful and exciting.
35:27Was it exciting?
35:28Not really.
35:30One of the girls, she was like,
35:32we're going to give you the finest spoons of everything.
35:34Yeah.
35:35Clearly, they're not.
35:36Yeah.
35:38Greenwich Market.
35:40For Connor, a chance to check out the competition.
35:43It's just like Nona used to make back at home.
35:47I promise you'll love it.
35:50Okay, guys, I was just down.
35:52Right.
35:52There is great energy.
35:54To be fair to them,
35:55they're selling carbonara for £12.50.
35:57Wow.
35:57So, I think we have to work extra hard.
35:59Do we want to revisit strategy or pricing?
36:01Yeah.
36:02I think they're selling.
36:03I mean, I'm not selling that quickly, but...
36:04We don't have a lot of time.
36:06And we've sold about six, seven, eight pies.
36:08We have more than 40 in our arsenal.
36:10We have one hour and 15 minutes left to sell all of those pies.
36:13Okay.
36:13I think we're struggling to shift the pies.
36:15Do you want to revise your tactic
36:16or do you want to plow away at the takeaway price?
36:19I think for the next 15 minutes, we just hold the price
36:21because people haven't been coming up to us saying that's too much.
36:26I'm conscious of dropping the price so much
36:28that it kind of undervalues what we're actually selling.
36:31And I appreciate that the team wants to get all the stock gone,
36:33but, you know, I think sometimes holding firm to your price
36:35will ultimately help you generate more money.
36:38We're going to hang tough, okay?
36:39We've got about 40 pies to shift, but we'll stick with it.
36:423pm, one hour of trading left.
36:48I dress it up as a chicken. Surely you want a pie?
36:51With Dan's pie prices fixed...
36:53Yeah, so that will be £8.50.
36:56Carbonara cost tumbles.
36:58Whatever we can sell.
36:59One pound, three pound, five pounds, let's get sold.
37:02Whatever.
37:03Come get a pie. You know you want one.
37:04£10 for the whole thing.
37:06We've got a new price, price reduction!
37:09I can throw in three sides for you for £10.
37:12Take one home with you, have it for supper.
37:14Two Carbonaras for £5.
37:17Make our day.
37:18Yay!
37:19How much do you want? Just all over?
37:20We're getting the momentum.
37:22If you're considering it, I'll do two for four.
37:24Is he hungry? Does he want some?
37:26What the fuck?
37:28Sorry, I've got to get back to work.
37:30The chicken always wins, not the egg.
37:31There you go, the last portion of...
37:33Thank you!
37:34We are going to finish today the way we started.
37:38Woo!
37:42Woo!
37:47Trading over.
37:50Well done.
37:51Well done.
37:52We've sold out, mate.
37:53That's it, man. We absolutely killed it.
37:56Right now, I'm feeling absolutely amazing.
37:58From the food sales, I'm feeling so proud of my team.
38:01Great team effort.
38:02Rough night, the guys and their pies.
38:05The pies, yes!
38:06I'm a bit anxious about the boardroom.
38:09However, I know I've done as much as I possibly could for this task.
38:13If it comes to it, I'm afraid I am going to have to tell Lord Sugar
38:15that Dan should have really stepped up and done more.
38:17I am buzzing after that market, mate.
38:22Same.
38:22Obviously, watch out because the other PMs are listening.
38:26I think it's really going to be a close one today.
38:28Closest one yet.
38:29Closest one we've probably had so far.
38:30I disagree.
38:31I don't think so.
38:32Oh!
38:33Oh!
38:34Oh!
38:35Oh!
38:36Oh!
38:37Oh!
38:38Oh!
38:39Really?
38:40Why is that?
38:41I've just got a feeling.
38:42Okay, so do I.
38:43I've just got a feeling.
38:44We've all got feelings.
38:45I think I have one.
38:46Going into the boardroom today, I know who I'm already taking down.
38:48I know who I'm already taking down.
38:49I think we've probably had so far.
38:50I disagree.
38:51I don't think so.
38:52Oh!
38:53Oh!
38:54Oh!
38:55Oh!
38:56Really?
38:57Why is that?
38:58I've just got a feeling.
38:59Okay, so do I.
39:00I've just got a feeling.
39:01We've all got feelings.
39:02I think I have one.
39:04Going into the boardroom today, I'm extremely nervous that we haven't done enough as a team
39:08to secure the win.
39:10I'm very nervous going into the boardroom today, and if we lose, I know who I'm already taking
39:15out.
39:20You can go through to the boardroom now.
39:35Well, I suppose this is a case of who came first, the chicken or the egg.
39:40So, Carrington, you put yourself forward as the project manager, is that right?
39:47Yes, Law Sugar.
39:48You chose to make carbonara as your dish for the market.
39:52Yep.
39:53I think there was a bit of hesitation from people because I don't eat eggs, then Kiran doesn't
39:59eat cheese, then Lawrence can't eat pork, and it was only Priyash that can eat everything.
40:04So, you don't like eggs.
40:05No.
40:06He don't like cheese.
40:07He can't eat bacon.
40:08Yeah.
40:09So, did you go into the kitchen in biohazard suits?
40:13So, you wanted to make 80 portions?
40:1680 portions.
40:17You should tell Lord Sugar about your struggle with the maths.
40:21Yes.
40:22I'm not the strongest at maths.
40:24Priyash has a maths degree, but we were all getting different numbers.
40:27You got a maths degree?
40:28Yes, that's correct.
40:29And you couldn't work out how much all this stuff was going to cost?
40:32Well, yeah.
40:33Well, you got a 2-1, did you?
40:34Yeah.
40:35In maths.
40:36You sure it weren't a 2-4?
40:37I think the knock-on result, Alan, was that three of them were doing the numbers, all
40:42three numbers were different, and they never really knew what their costs were.
40:46Right.
40:47Then, who did the negotiation?
40:49So, that was me, Lord Sugar.
40:51I presented £25 as the price per head.
40:54The negotiation was 10 seconds long.
40:56I said my number, then 12 was mentioned, and then Tan stuck his hand out and shook at
41:0111.80.
41:02I was absolutely fuming.
41:03Lord Sugar, if I could just interject, it felt like we went in with no clear strategy on
41:06the negotiation.
41:07The question I ask is, how do you get from 25 to 12?
41:12Meghan and Tan, they kind of are narrating this as if the clients were getting really
41:16frustrated.
41:17They were, though.
41:18But they were not.
41:19They were not, because I was there.
41:20The client was not frustrated.
41:21Right.
41:22Let's get back to the kitchen on day two.
41:25Carrington's in charge, who doesn't like eggs.
41:29It's like putting a nun in charge of Tinder.
41:32Just like that.
41:35Yeah.
41:36Go on, tell me about how you start making this stuff.
41:38I had Meghan and Andrea to boil eggs, but they both don't know how to boil eggs.
41:42So, I had to see...
41:43Yeah.
41:44So, what did you say?
41:45They didn't know how to boil eggs.
41:46So, I spent my first...
41:47You don't know how to boil eggs?
41:49No, they didn't.
41:50Are you being serious?
41:51I'm being dead serious.
41:52I know how to boil an egg for myself, but I don't know how to boil an egg to cool it and then make sure it can be peeled properly.
41:59I'm just lost for words.
42:01Go on.
42:02We had to start making pasta, but halfway through we ran out of flour.
42:05Really?
42:06And if you're making pasta, you need enough flour so it doesn't stick.
42:09So, that's when we decided to pivot our plan and just make as much as we can.
42:13Hmm.
42:14Okay.
42:15So, who was the market team?
42:16That's four.
42:17You went there with how many portions of Cabanara?
42:20I think 60?
42:21And how many did you sell?
42:23Well, whatever we had, we sold Lord Sugar and we also got tips on top as well because the only thing you make 100% markup on is yourself.
42:29I heard, Lawrence, actually, that in the first 15 minutes you sold four portions for £95.
42:36Wow.
42:37Which I think was very good.
42:38They did a really good job.
42:39That was very good.
42:40Thank you, Lord Sugar, but I think it's also important to, you know, recognise teamwork.
42:43I think you could start selling pancetta at bar mitzvahs.
42:46Do you know what? I think you could.
42:49Yeah.
42:50All right. So, look, let's move on to Team Alpha.
42:54Now, I see Dan sitting there as the project manager.
42:59So, no-one else put themselves forward?
43:01There were. There were three of us.
43:02Who else?
43:03It was myself and Rajan.
43:04So, why did Dan get voted in then?
43:06I don't really know, to be honest, Lord Sugar.
43:08I mean, I put myself forward, I made...
43:10You don't really know?
43:11No, not really.
43:12Dan did mention that he works with corporate clients, he makes canapes, so...
43:16Yeah.
43:17Do you know what canapes are?
43:19Do they think they must think you stand under in the rain?
43:22Anyway, let's talk about the development team, which was Dan, Harry, Connor and Rothner.
43:28And I think after certain debate, it was decided that you would be making chicken mushroom pie.
43:35Yeah, I chose chicken and mushroom pie because it was easy to make quite...
43:38Yeah, so I wanted to combine a chicken curry in a pie.
43:43I think the team, you know, thought it was a good idea initially.
43:45But when we start adding in 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.
43:54OK.
43:56Corporate team.
43:57You go off to talk to the corporates to see what they want.
44:02Is that right?
44:03That's correct, Lord Sugar.
44:04Yeah, so it was for 40 people, but when discussing pricing, which I'll get onto, I did thought...
44:09We'll get onto it now, then.
44:10OK, perfect, yeah.
44:11So, in terms of pricing, we shook the hand on 20.
44:14Right, OK.
44:15You jump into the kitchen the next day, and Dan, I was told that you didn't follow the recipe on something.
44:21It was like a witch's cauldron.
44:22There was...
44:23We had the broth, and then all of a sudden there was chicken in it, there was mushrooms in it.
44:26I've cooked many times in the kitchen, Lord Sugar, you know, a lot of the time when you're cooking stews in these sort of mixes, you kind of just know when it's ready.
44:32But that's not really how recipes work.
44:34I think we were getting a bit too hung up, really, on the size of the mushroom chopping and, you know, is the courgette too quick?
44:40OK.
44:41There's a lot of people who were constantly asking for direction, and I think Dan was getting frustrated that everything was being questioned rather than anybody taking any decisions themselves.
44:51I think that's accurate.
44:52So, anyway, at the party, the customer thought it was a bit bland, didn't they?
44:57Correct.
44:58We're not shocked.
44:59I think once we spoke to the kitchen team and we expressed how crazy we want it to be, we found the next day that the ingredients we had to work with was one courgette and a chicken.
45:07OK.
45:08Now we go to the market.
45:09How did you get on?
45:10I think it was clear that there wasn't really any branding or marketing on our team.
45:13You had Harry dressed as a chicken.
45:14I was dressed as a chicken.
45:15You were dressed as a chicken.
45:16I was a little chicken.
45:17It was a difficult time.
45:18I don't know.
45:19LAUGHTER
45:22Did you sell out in the end?
45:23We didn't.
45:24We had six left.
45:25Hmm.
45:26OK.
45:27Let's see whether it is the chicken or the egg that came first.
45:28So, Karen, let me know about Team Eclipse.
45:29Well, their total spend on ingredients was £279.70.
45:30And at the market, they made £356.50 in sales.
45:34And we know they agreed an initial deal of £472 from the corporate client.
45:35Any refunds?
45:36The client was very disappointed that you weren't ready to go and go.
45:37That would be the time to go.
45:38And you know that it was in the price tag.
45:39Yeah.
45:40I agree.
45:41I agree.
45:42I agree with the, you know, the chicken or the egg that came first.
45:43So, Karen, let me know about Team Eclipse.
45:44Well, their total spend on ingredients was £279.70.
45:47And at the market, they made £356.50 in sales.
45:53pence in sales. And we know they agreed an initial deal of £472 from the corporate client. Any
46:01refunds? The client was very disappointed that you weren't ready when you arrived, but they felt
46:07they'd paid so little in the first place that they only asked for an 8.5% refund. That took
46:15your £472 down to £432, which gives you an overall profit of £508.80. So, Tim, the same
46:25question. Well, the chicken team, they spent less than the eggs and they spent £186.81
46:34on their ingredients. But they also sold less at the market, only bringing in £249.48.
46:44And we know they agreed an initial deal of £800 from the corporate client. Any refunds
46:50there? Well, the corporate client wanted high-end canapes and although they couldn't fault the
46:57service, it wasn't the fine dining experience that they expected. So, they asked for a 15%
47:03refund, securing £680, giving the team a total profit of £742.67.
47:10Right. Okay, well, your pies ended up making a decent crust, I suppose one could say. Well
47:21done. Off you go to the house. Well, some of the stories I'm hearing here can't boil eggs
47:38and maths. Honestly, it really is a disgrace, to be honest with you. Yep. Alright, off you
47:45go. Thank you. Thank you. Thank you so much.
47:47I think, Dan, you were a bit underestimated. I think, you know, obviously at times you
47:55wanted a bit more of a decision, but ultimately we got the big win and that is, you know, a
47:59lot down to you. So, you know, I've been in business almost ten years. I think I know
48:02what I'm doing. Yeah. Good job, buddy. Proud of you. We lost the task because the negotiation
48:10was rubbish. You two ruined it. Talk then. Megan mentioned we could do four for £12.
48:15That was the first point where we effectively imposed a ceiling. We can't then even say
48:19anything higher than that. I feel like it's all kind of being pinned
48:22on me at the moment. I feel like I'm just going to get thrown under the bus when we're
48:26in the boardroom. And then you shake hands on a dumb number and now we are in this cafe.
48:31The fact that you guys even thought that that was a negotiation just blew my mind. My worry
48:35is that Tan is great with his words. He's so calculated. He speaks so seriously, but
48:40people are starting to realize that all he is is a bunch of clever words. The length of
48:44time that we took trying to make pasta in the kitchen, you didn't make as many portions.
48:49I'm going to be honest with you. We sold out. There was no more customers. Yeah, but did
48:52you sell out because you had such low constipation? No. Even if we'd had more, it wouldn't
48:56have made any difference. I'm going back into the wardrobe very confident because I have
49:00solid points to back up my case. And I feel there are many people in the scene who
49:04are coasting by in this process who need to leave.
49:11Yes, send the candidates in, please.
49:18Well, I believe you lost because you spent too much money on ingredients. Poor negotiation.
49:37Why did you drop so much? We went into that negotiation without a clear idea of how many
49:42canapes we're offering. Your client said £10. Just pulled it up like that because they
49:48thought, I've got a bunch of mugs here. Let's see if we can leg them over a bit. But they
49:52did. Yeah. It was because Tan shook hands immediately after saying a number that was desirable
49:57to them. After Megan had mentioned £12 we could be for four canapes, they counted for
50:0111, so I tried to shake hands to get it as close to £12 as possible. Where did £12 come
50:06from? No, I'll tell you what happened. You started at £25 and went up to £27. You said
50:12£12 and you said let's shake £11.80. That's exactly what happened and it all happened like
50:17that. Am I right in saying, Tanmay, that you consider yourself a poker master? I'd like to
50:22think I'm a strategist. I think I'm focusing on the strategy. I'm starting to think that
50:26you hold your cards the wrong way round. Sure am I. Perhaps in this case, yep. Megan, you've
50:31never come across people making derisory offers like half of what you want for something?
50:36Yeah. What would you say to them? I'd try and negotiate and get the best deal. No, you're
50:41trying to negotiate, you'd turn to piss off, wouldn't you, really? They were ready to pay
50:4620 quid. They were ready to pay 20 quid. That was in their budget. Yeah? Anyway, for the
50:54carbonara, the total cost was £179. The pancetta was £112 of that. It's ridiculous. Yes.
51:05I mean, we had a lot of pancetta but that was the USP, that it was a meaty pancetta. Bearing
51:11in mind the dietary constraints, it was a worse team selection than Spurs would pick,
51:16if you ask me. I'm not saying something. Okay. So, we get to the market. Now, you set out
51:23to leave with 80 portions of pasta. You actually left with 40 portions. If you would have made
51:3180, you may have won this task easily. Yeah. So, what went wrong? We didn't make enough. We
51:37still had a big ball of dough that was sitting there and unfortunately, we didn't have the
51:41time to make it. We spent a lot of time making the pasta but that's because people ask incompetent
51:46questions. I had to teach Andrea and Megan how to boil an egg. You know, I can't get my
51:52head around that about boiling an egg. I really can't. Me neither. Even I know that, right?
51:57You put it in boiling water, you then pour cold water on it to cool it down, you smack them
52:02down like that and the shell comes off. Bloody hell. What problem could you get with the egg?
52:09Were you trying to put it in a toaster or what? The eggs were actually the first thing that
52:12we did and then we did move on and we helped your side make the pasta and that is the reason
52:17why our team was late and we weren't able to assemble the canopies. And if your team didn't
52:21have that pasta, you wouldn't have been able to make as many sales as you did get on the day.
52:25Right. I've had enough of listening to this. Carrington, which two people are you going
52:30to bring back into the boardroom? I would like to bring back Tan and Megan.
52:36Right. The rest of you go back to the house. Thank you.
52:40Thank you, Tim.
52:42Right. I'm going to have a chat with Baroness Brady and Tim and then I'm going to bring you
52:52back in here and at least one of you is going to be leaving the process today.
52:57Okay. Off you go. Thank you.
52:59Well, so she's brought back in Tan and Megan.
53:12Well, I can see why she brought Megan back. I mean, Karishma was at £27 in the negotiation
53:18at this stage and Megan immediately jumped in at £12. Tan is defending himself from being
53:24forced into a position where we could only close at £11.80. But if somebody makes an
53:29offer at £12, he should have gone back and said, you know what, can we start back where
53:33we were at £27? Ridiculous. Yeah. Carrington.
53:37When you're the project manager and you have no idea on what your product cost, it's impossible
53:43to think you can work out your profit. Exactly.
53:45And that's just a fundamental flaw.
53:47Yes. Could you send the three of them in, please?
53:52Now, Carrington, I'm sure that the two of your colleagues would like to know exactly why
54:07you brought them back in. So, I decided to bring Tan back because I don't actually know
54:12what he contributed to stars apart from failure. He literally shook on the price of £11.80.
54:16I don't understand how they got in that. I'm still speaking, sorry. Why did you shake on
54:20£11.80? That makes no sense. If I may. So, when we got to negotiations, she said the max
54:25should pay us £12. Megan set the guardrails for four for... I'm just a little... No, I...
54:29Megan set the guardrails for four for £12, at which point I knew we couldn't go higher than
54:33£12. Sorry, sorry, sorry, sorry. Listen, is blatantly obvious that you should have turned
54:38round at that stage and said, no, no, no, hold on a minute. Yeah, I agree with you, Lord Sugar.
54:42I think... I think there's been some big mistakes made here. What made you pipe up with £12?
54:47It was really messy, Lord Sugar. And like I said, we went in with no strategy.
54:51So, is it his fault or your fault? Because you closed the deal, I feel like we could have still
54:56came away with it and mentioned the service charge on top. I think... Well, OK.
55:00Carrington, bad decisions from you from the get-go. I said that I wanted to do the maximum portions,
55:06which were 80. Then when we got to the day two of making the pasta,
55:10I couldn't fully be on the pasta station because I had to help people
55:13who couldn't follow simple tasks. Who should be fired, do you think?
55:16I think Tan should be fired. I think Tan should be fired because he shook on...
55:19Because she said 11. Yeah, because she was having you on.
55:22Who do you think should be fired? From my perspective, it should be Carrington.
55:25Realistically, if they just sold 15 more portions, we would have actually won this task.
55:30Who should be fired, Megan? I think Carrington, personally.
55:33OK. And where's that? Go on, then.
55:35I just think the fact that you guys didn't sell as many products as you should have,
55:40the quantity was so low. Look, I don't want to hear any more now.
55:44I'm going to try and conclude here. I think, Carrington, you should be concerned
55:50because I do think that you had no strategy whatsoever.
55:54Tanmay, £11.80. Ridiculous.
56:02And the same for you, Megan. Just jump straight in like a silly fool.
56:11But with all of that said, Carrington is difficult for me to overlook.
56:21No costings. You didn't know your costings.
56:24But actually, I've decided that the real culprit in this particular one
56:30is somebody who has interfered in negotiations.
56:34And so, it is with regret. Tanmay, you're fired.
56:39Thank you for the opportunity, Lord Chair.
56:40I'm just ready. Tim.
56:43You're a good talker, Carrington. I shall be keeping my eye on you.
56:53Megan, what the hell was you doing going from £27 to £12?
56:59I don't get it. But I'm going to give you all another chance.
57:04So, go back to the house.
57:11I absolutely think Lord Chair, you've made a mistake.
57:13I think I've got a lot to prove in the tech world.
57:15But you win some, you lose some.
57:18When Dan put himself forward for PM,
57:20a little bit out of his comfort zone.
57:22And do you know what?
57:23I should have trusted his judgement a little bit more than I did.
57:26Let's spread back.
57:28Yeah!
57:29Yeah!
57:30Come on!
57:31Okay, let's sit down, let's sit down, let's sit down, let's sit down.
57:35Pallas, what happened?
57:37It was insane.
57:38Like, Lord Sugar was not having it.
57:40He essentially said that Tan was a failure of the task
57:42because he did a negotiation for 1180.
57:45Not acceptable. You've got to go, essentially.
57:47That's great.
57:48But wait, Megan said I should be fired.
57:50Megan!
57:51What do you mean?
57:53What happened?
57:54Yeah, so...
57:55Drama.
57:56Now, 16 candidates remain.
58:02The search for Lord Sugar's next business partner continues.
58:08Next time...
58:09Welcome.
58:10Big zoo.
58:11Famous faces.
58:12What a run.
58:13Hello!
58:14What a random dude.
58:15Fisticuffs.
58:16Action!
58:17What are you doing now?
58:18I think it's a bit of a risk.
58:19And in the boardroom...
58:20The logo looks like a road sign on the M6.
58:23Sink or swim.
58:24You're fired.
58:25The boardroom doors may have closed for another week, but over on BBC Two we are officially
58:32open for business.
58:34I'll be joined by Rick Edwards, Series 19 candidate Nadia and the latest fired candidate Tanmay.
58:40Switch over now for The Apprentice Unfinished Business.
58:41Switch over now for The Apprentice Unfinished Business.
58:47I'll be right back to my next video.
58:48I don't know who
58:52Is this today as a Product Manager to start this week, but for more facts this week may be the
58:57best commercial 함 in New York City.
58:58Every client hopefully has an industry that lives to
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