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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
13:16Flour
13:17Flour
13:18Flour
13:19Flour
13:20Flour
13:21Flour
13:22Flour
13:23Flour
13:24Flour
13:25Flour
13:26Flour
13:27Flour
13:28Flour
13:29Flour
13:30Flour
13:31Flour
13:32Flour
13:33Flour
13:34Flour
13:35Flour
13:36Flour
13:37Flour
13:38Flour
13:39Flour
13:40Flour
13:41Flour
13:42Flour
13:43Flour
13:44Can you help me with a message?
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... If we need...
13:52Oh, my God.
13:52For each one, each set... No.
13:54My calculator...
13:55Please, 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,
14:12we 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 math 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 math degree.
14:36Look, I wouldn't mind if these were really difficult maths
14:39but it's pretty simple.
14:40I 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.
14:54Central 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.
15:06Hoping to clean up on canapes.
15:09And our thinking around that is delicious, nostalgic party food.
15:14Yeah.
15:14But with a modern twist.
15:16Dan's corporate crew.
15:18You are such a phenomenal brand so 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.
15:32With the finest.
15:33Okay, 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?
15:51Six canapes a head.
15:53And how many heads are you expecting?
15:5540.
15:55We've got 40 guests.
15:5640 guests.
15:57Okay.
15:57So on a price of six canapes per person,
16:00we're coming in at around the £25 per head mark.
16:03Okay.
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.
16:36Okay.
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 quid.
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, £15.
17:13Look to land a knockout deal.
17:17Hi.
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.
17:28Okay.
17:29I'm thinking if we give you a good variety...
17:32Okay.
17:33With the salmon option,
17:34we're going to give you the really, like, high-quality salmon.
17:36So it's a scrambled egg and smoked salmon blini, is that?
17:39Yeah, smoked salmon blinis.
17:40Yeah.
17:41So the price we had in mind per head was around £25.
17:45Okay.
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,
17:51I'm looking at around £27 per head.
17:53To be 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 of 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 per sick?
18:13I think, you know, potentially, ideally for us,
18:1611 would be better for those four.
18:17We push you for 11.80 and shake hands.
18:19Okay, as long as the service is good.
18:21Yeah.
18:21Absolutely.
18:21Thank you so much.
18:23Thank you guys.
18:24Thank you so much.
18:25We look forward to seeing you tomorrow.
18:26See you tomorrow.
18:27Bye-bye.
18:28Okay.
18:29Oh, my gosh.
18:29Guys, Megan, why did you jump in on that?
18:33What do you mean?
18:34Okay, let's talk outside.
18:35Do you see that there was no negotiation there?
18:40I disagree.
18:41I think there was.
18:41No, there was no negotiation.
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.
18:54And 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.
19:03I don't understand how these are business people.
19:05I don't even understand why they're here.
19:07I'm telling Lil Sugar to send them both home.
19:10All over?
19:11Yeah.
19:11Just get a little snubber it, yeah.
19:134pm.
19:14Total cost is £101.66 and it's going to be roughly £1.45 a pie.
19:19Okay.
19:19Oh, I've got a call.
19:21For team chicken, we have agreed a sum of £20 per head.
19:27Brilliant job.
19:27But 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.
19:54No, I said good quality salmon.
19:58So basically what happened is that since where everybody wants to share,
20:03I 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...
20:14Okay, we'll discuss this all later.
20:16We're one team.
20:17We're working together.
20:17Against each other.
20:18So we'll get back to you guys later.
20:20Okay.
20:21Bye.
20:21Bye.
20:23I'm going to be honest with you, that sounds like a disaster
20:26because if I'm negotiating and someone jumps across me, I'm livid.
20:31I think courgettes would be very good with the chicken.
20:34While Dan's team create canapes...
20:37So 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.
20:44In search of inspiration for their egg-based treats...
20:49Let's now move on to 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.
20:57And 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 thinking 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, 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.
21:20Balsamic 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.
21:44OK.
21:47So we go for chicken skewers.
21:49Popcorn chicken.
21:50And chicken and brie crostini.
21:526 p.m.
21:53Great, so what's the total cost?
21:55I have calculated it to be 85.15.
21:57Recipes wrapped up.
21:59Our total cost for our canopies is about 100 pounds.
22:03Tomorrow, crunch time.
22:055 a.m.
22:14Teams have 12 hours to turn poultry into profit.
22:18We need to make pasta, scramble eggs, boil eggs.
22:22We've got a lot to do.
22:23Whisking up a plan.
22:24With the canopies.
22:26Do you want us to install that here or there?
22:27I say there, just in case they fall over in the car.
22:30Is everybody clear?
22:33Yes, Chef!
22:34In the other kitchen...
22:35We're doing a creamy chicken and mushroom pie.
22:38Dan preps his chicken crew.
22:41So, guys, what canopies have you created for us, for our menu?
22:44One is a popcorn chicken.
22:46OK, cool.
22:47We've then got the chicken skewers, which is going to be with a fajita seasoning rub.
22:51And courgette.
22:52And courgettes.
22:53So, is the courgettes the only vegetable we have?
22:56Yeah.
22:57I mean...
22:57It's very simple.
22:58The client did actually say that chicken skewers is very simple, so we wanted to avoid more chicken skewers.
23:04We did have to push to get double the amount of courgettes, so one slice.
23:08First from here.
23:09So that Dan could agree with that chicken piece, slice of courgette, chicken piece.
23:13So it's literally just courgette and nothing else.
23:14In the middle, yeah.
23:15In North London...
23:19Who's this one?
23:22..wrangling with their recipes...
23:24Erm...
23:25What's wrong, Andrea?
23:26You're looking for views.
23:27Right, what am I doing now?
23:29..Carrington'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.
23:44I mean, do you want me to help you?
23:46Be careful, because it's hot water now.
23:48Yeah.
23:48What are you doing?
23:49Put some in your eyes.
23:52This should be the easiest bit.
23:54That one's already cracked.
23:56Where is it cracked?
23:56There.
23:57Oh, gosh.
23:59Megan and Andrea can't boil eggs.
24:01How can they not boil eggs?
24:03It's a simple task.
24:04Egg in water, egg out of water, Bob's Wrangle.
24:07So you 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.
24:30In West London, roughly chop it.
24:33There's going to be large mushroom pieces in there.
24:34Are you OK with that?
24:35Yeah, but mushrooms shrink when you cook them.
24:37OK.
24:38Stirring the pot.
24:39Oh, Dan, Dan, Dan, Dan, Dan.
24:41What?
24:42Dan's team.
24:42OK, 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, OK.
24:51Oh, OK, so 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.
25:05Sounds good.
25:07Sounds good.
25:08OK.
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 say it's the same.
25:15OK, 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.
25:23OK, 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.
26:03Do some flour.
26:04Flour.
26:04Flip it.
26:05Guys, 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, but 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.
26:44Keep breaking.
26:45On 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.
27:02A ruffling feathers.
27:06You said you want courgette in the middle.
27:07Are you happy to put courgette at the top?
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 and then chicken
27:14and then finishing it with a little courgette?
27:16Yeah.
27:17Well, 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 looks best.
27:22We need the executive decision.
27:23Dan!
27:24Okay, so, courgette, chicken, courgette, chicken.
27:28What I keep seeing from the corporate team is,
27:30at the moment, they'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.
27:38I'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.
27:43A lot of opinions, isn't there?
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.
28:06...take stock.
28:08Look how much portions of pasta I would take into the market.
28:11We 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.
28:19Let's go, let's go.
28:19And 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.
29:09Come 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.
29:26Come on, mate.
29:27Come on.
29:27West London.
29:30The party has begun.
29:32We need to get these out ASAP.
29:34While Team Chicken churn out their pre-prepared canapes.
29:38My pleasure.
29:39Come on, then.
29:40Go on.
29:40Give 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 and mayo.
30:11It's the egg and mayo.
30:12It's already been prepared.
30:14Andrea, we want to put it that way.
30:15So, into four, then?
30:16No.
30:16Like 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.
30:23Karishma, 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...
30:37It's still prepping.
30:37Just conscious, we've got 40 people here, ready for the...
30:41That's fine, 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.
30:48Brand new office.
30:49No worries, what's their bar?
30:50All right, no worries.
30:51It's not a great view, that's all.
30:52Yeah.
30:55All right, full cock, 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!
31:24Yay!
31:24So we've got three carbonara.
31:30Three carbonara, 30, 70, 50.
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...
31:39I guess it's eight and a half.
31:42Yay!
31:42Thank you so much.
31:45For the energy, for the enthusiasm, can we get a 50p tip?
31:50Oh!
31:53Yeah?
31:54Yay!
31:55On the other side of the market...
32:00Get our aprons on, please.
32:02Oh, this is tight.
32:04...late to the table...
32:05Come on, the other team are selling.
32:06Right.
32:07...Dan'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.
32:17By the way, sir, can I interest you in a chicken and mushroom pie?
32:19Could 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?
32:31No, 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, Blanche?
32:42No, it's 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, more traction,
32:52more footfall to our stall in 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.
33:02Give it a whole.
33:02Yeah!
33:03We've got the whole works here.
33:05Brilliant.
33:07South London.
33:07OK, after you're done...
33:09I can't hear you when it's at a distance.
33:11OK, after you're done cleaning...
33:13Yes.
33:14Come on in.
33:14After a slow start for Team Egg's corporate crew...
33:17Oh, God's sake.
33:21Oh, I'm very happy.
33:23Oh, yeah.
33:24Dipping into the party...
33:26Megan.
33:29Hi, would 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 press 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 to be seen.
33:46Thank you so much.
33:47I'll grab her.
33:47She'll be out of your hair.
33:48Um...
33:50Hi.
33:52Sorry to interrupt, guys.
33:53I'm the head chef here today.
33:54Is it OK if I borrow my lovely Megan?
33:55I need some help.
33:56Oh, I think some more canapes over shortly.
33:58Yeah, because I need some help,
33:59and if I said that, you focus in the kitchen.
34:02OK.
34:02Yeah?
34:04Megan started hosting this party,
34:06and Megan thought it was her party,
34:08and she started really getting into the conversation.
34:10You know, but you're out there serving while I'm in the kitchen,
34:12actually dealing with the heat.
34:14So, we've got egg, mushroom,
34:16and on these ones here,
34:17it's got cranberry.
34:19Cranberry?
34:20Cranberry, yeah.
34:21Interesting.
34:21With egg.
34:22Yeah.
34:23OK.
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 other flavour.
34:36It needs a bit of seasoning.
34:38A slice of feedback.
34:40Hi, team.
34:41Hello.
34:42Are you doing this?
34:42Absolutely.
34:43You all right?
34:44Good.
34:44Just wanted to have a quick chat.
34:46Yep.
34:46We were just a bit thrown by
34:49was the focus on skewers.
34:52Mm-hmm.
34:52That we 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.
35:09OK.
35:10The flavouring's a little bit subtle.
35:11It's a bit subtle on the flavours.
35:13Yeah.
35:13It's good feedback.
35:16The 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.
35:23We did say that we wanted it to be flavourful and exciting.
35:27Was it exciting?
35:28Not really.
35:29One of the girls, she was like,
35:32we're going to give you the finest spins of everything.
35:34Yeah.
35:35Clearly, they're not.
35:36Yeah.
35:38Greenwich Market.
35:40For Connor, a chance to check out the competition.
35:44It's just like Nonna used to make back at home.
35:47I promise you'll love it.
35:50OK, guys, I was just down.
35:52There is great energy.
35:54To be fair to them,
35:55they are 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.
36:13OK.
36:13I think we're struggling to shift the pies.
36:15Do you want to revise your tactic
36:16or do you want to plough 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 saying that's too much.
36:24I'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, OK?
36:40We've got about 40 pies to shift, but we'll stick with it.
36:423 p.m., 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.
37:00£1, £3, £5, 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!
37:08I can throw in three sides for you for £10.
37:12Take one home with you, have it for supper.
37:14Two carbonaras for £5.
37:17Me, Garde.
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?
37:27What the...
37:27Sorry, 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.
37:38Ooh!
37:39Ooh!
37:42Ooh!
37:43Ooh!
37:47Trading over.
37:49Oh!
37:50Well done.
37:51Well done.
37:52We've sold out, mate.
37:53That's it, mate. 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, Erford.
38:02Rough night, the guys and their pies!
38:05The pies!
38:06Yes!
38:07I'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.
38:19Tonight, profits digested.
38:23Tomorrow, results served up in the boardroom.
38:27I am buzzing after that market, mate.
38:38Same.
38:38Obviously, watch out, because the other PMs are listening.
38:41Oh.
38:42I think it's really going to be a close one today.
38:44Closest one yet.
38:45Closest one we've probably had so far.
38:47I disagree.
38:48I don't think so.
38:49Oh.
38:50Oh.
38:51Oh.
38:51Really?
38:52Why is that?
38:54I've just got a feeling.
38:55Okay, so do I.
38:56I've just got a feeling.
38:57We've all got feelings.
38:58I think I want.
39:04Going into the boardroom today, I'm extremely nervous
39:06that we haven't done enough as a team to secure the win.
39:09I'm very nervous going into the boardroom today,
39:12and if we lose, I know who I'm already taking down.
39:20You can go through to the boardroom now.
39:21Well, I suppose this is a case of who came first,
39:38the chicken or the egg.
39:42So, Carrington, you put yourself forward as the project manager.
39:47Is that right?
39:48Yes, Lord Sugar.
39:48You chose to make carbonara as your dish for the market?
39:53Yep.
39:53I think there was a bit of hesitation from people
39:57because I don't eat eggs, then Kieran doesn't eat cheese,
40:00then Lawrence can't eat pork,
40:02and there's only Priya that can eat everything.
40:04So, you don't like eggs.
40:05No.
40:05He don't like cheese.
40:07He can't eat bacon.
40:08So, did you go into the kitchen in biohazard suits?
40:14So, 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.
40:24Priya has a maths degree,
40:25but 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?
40:35Yeah.
40:35In maths.
40:36You sure it weren't a 2-4?
40:37I think the knock-on result, Alan,
40:40was that three of them were doing the numbers,
40:42all three numbers were different,
40:44and they never really knew what their costs were.
40:46Right.
40:47Then, who did the negotiation?
40:50So, 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,
40:57then 12 was mentioned,
40:59and then Tan stuck his hand out and shook at 11.80.
41:01I was absolutely fuming.
41:03Lord Sugar, if I could just interject,
41:04it felt like we went in with no clear strategy on the negotiation.
41:07But the question I ask is,
41:09how'd you get from 25 to 12?
41:12Megan and Tan,
41:13they kind of are narrating this
41:15as if the clients were getting really frustrated.
41:17They were, though.
41:17The clients were visibly irate.
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.
41:26Carrington's in charge,
41:28who doesn't like eggs.
41:30It's like putting a nun in charge of Tinder.
41:32Yeah.
41:33Just like that.
41:34Go on, tell me about how you start making this stuff.
41:39I had Megan and Andrea to boil eggs,
41:41but they both don't know how to boil eggs.
41:43So I had to see...
41:44So what did you say?
41:46They didn't know how to boil eggs.
41:47So I spent my first...
41:48You don't know how to boil eggs?
41:50No, they didn't.
41:51Are you being serious?
41:52I'm being dead serious.
41:53I know how to boil an egg for myself,
41:54but I don't know how to boil an egg to cool it
41:56and 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,
42:03but halfway through we ran out of flour.
42:05Really?
42:06And if you're making pasta,
42:07you need enough flour so it doesn't stick.
42:09So that's when we decided to pivot our plan
42:11and 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?
42:21I think 60?
42:22And how many did you sell?
42:23Well, whatever we had,
42:25we sold Lord Sugar.
42:25And we also got tips on top as well
42:27because the only thing you make 100% markup on is yourself.
42:30I heard, Lawrence, actually,
42:31that in the first 15 minutes,
42:33you sold four portions for £95.
42:37Wow.
42:37Which I think was very good.
42:39Yeah, they did a really good job.
42:40That was very good.
42:40Thank you, Lord Sugar,
42:41but I think it's also important to, you know,
42:43recognise teamwork.
42:44It was fantastic as well.
42:44I think you could start selling pancetta at bar mitzvahs.
42:47Yeah.
42:48Do you know what?
42:49I think you could.
42:50Yeah.
42:50All right.
42:51So, look, let's move on to Team Alpha.
42:55Now, I see Dan sitting there as the project manager.
42:59So no-one else put themselves forward?
43:01There were.
43:01There were three of us.
43:03It was myself and Rajan.
43:05So why did Dan get voted in then?
43:07I don't really know, to be honest, Lord Sugar.
43:08I mean, I put myself forward.
43:09I made Swiss speaking.
43:10You don't really know?
43:11No, not really.
43:12Dan did mention that he works with corporate clients.
43:15He makes canapes, so...
43:17Yeah.
43:17Do you know what canapes are?
43:19Do they think they must think you stand under in the rain?
43:23Anyway, let's talk about the development team,
43:26which was Dan, Harry, Connor and Rothner.
43:28And I think after a certain debate,
43:31it was decided that you'll be making chicken mushroom pie.
43:35Yeah, I chose chicken and mushroom pie
43:37because 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,
43:49I could just see a nightmare happening in the kitchen the following day.
43:51Clearly, Dan is not short for danger.
43:54LAUGHTER
43:54OK.
43:56Corporate team, you go off to talk to the corporates
44:01to see what they want, is that right?
44:03That's correct, Lord Sugar.
44:04So it was for 40 people, but when discussing pricing,
44:07which I'll get on to, I did thought...
44:09We'll get on to 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,
44:17and Dan, I was told that you didn't follow the recipe on something.
44:21It was like a witch's cauldron.
44:23There was...
44:23We had the broth, and then all of a sudden there was chicken in it,
44:25there was mushrooms in it.
44:26Look, I've cooked many times in a kitchen, Lord Sugar, you know.
44:29A lot of the time when you're cooking stews in these sort of mixes,
44:31you kind of just know when it's ready.
44:33But that's not really how recipes work.
44:35I think we're getting a bit too hung up, really,
44:37on the size of the mushroom chopping and, you know,
44:39is the courgette too quick?
44:40OK.
44:41There's a lot of people who were constantly asking for direction,
44:44and I think Dan was getting frustrated
44:46that everything was being questioned
44:48rather than anybody taking any decisions themselves.
44:51I think that's accurate.
44:52So anyway, at the party,
44:55customer thought it was a bit bland, didn't they?
44:57Correct.
44:58We're not shocked.
44:58I think once we spoke to the kitchen team
45:01and we expressed how crazy we want it to be,
45:04we found the next day that the ingredients we had to work with
45:05was 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
45:12or marketing on our team.
45:13You had Harry dressed as a chicken.
45:14I was dressed as a chicken.
45:16You were dressed as a chicken?
45:17I was a little chicken.
45:17It was a difficult time.
45:21I heard it was a very tight chicken.
45:23It was very tight, unfortunately, yes.
45:25Yeah, I think your nuggets were showing you.
45:27Did you sell out in the end?
45:31We didn't.
45:32We had six left.
45:33OK.
45:34Let's see whether it is the chicken or the egg that came first.
45:39So, Karen, let me know about Team Eclipse.
45:41Well, their total spend on ingredients was £279.70.
45:47And at the market, they made £356.50 in sales.
45:54And we know they agreed an initial deal of £472 from the corporate client.
46:01Any refunds?
46:03The client was very disappointed that you weren't ready when you arrived.
46:07But they felt they'd paid so little in the first place that they only asked for an 8.5% refund.
46:14That took your £472 down to £432, which gives you an overall profit of £508.80.
46:23So, Tim, the same question.
46:26Well, the chicken team, they spent less than the eggs and they spent £186.81 on their ingredients.
46:35But they also sold less at the market, only bringing in £249.48.
46:42And we know they agreed an initial deal of £800 from the corporate client.
46:49Any refunds there?
46:51Well, the corporate client wanted high-end canapes.
46:55And although they couldn't fault the service, it wasn't the fine dining experience that they expected.
47:01So, they asked for a 15% refund, securing £680, giving the team a total profit of £742.67.
47:09Oh, my gosh.
47:12Right.
47:13Oh, my gosh.
47:14OK, well, your pies ended up making a decent crust, I suppose one could say.
47:21Well done.
47:22Off you go to the house.
47:31Oh, my gosh.
47:35Well, some of the stories I'm hearing here,
47:37can't boil eggs and maths, honestly, really is a disgrace, to be honest with him, yeah?
47:44All right, off you go.
47:46Thank you so much.
47:51I think, Dan, you were a bit underestimated.
47:53I think, you know, obviously at times you wanted a bit more of a decision,
47:57but ultimately we got the big win and that is, you know, a lot down to you.
48:00You know, I've been in business almost 10 years.
48:02I think I know what I'm doing.
48:03Yeah.
48:03Good job, buddy.
48:04Proud of you.
48:07We lost the task because the negotiation, it was rubbish.
48:11You two ruined it.
48:12Talk then.
48:13Megan mentioned we could do four for 12 pounds.
48:15That was the first point where we effectively imposed a ceiling.
48:18We can't then even say anything higher than that.
48:20I feel like it's all kind of being pinned on me at the moment.
48:24I feel like I'm just going to get thrown under the bus when we're in the boardroom.
48:27And then you shake hands on a dumb number and now we are in this cafe.
48:30The fact that you guys even thought that that was a negotiation just blew my mind.
48:35My worry is that Tan is great with his words.
48:37He's so calculated.
48:38He speaks so seriously.
48:40But people are starting to realize that all he is is a bunch of clever words.
48:43The length of time that we took trying to make pasta in the kitchen,
48:47you didn't make as many portions.
48:49I'm going to be honest with you.
48:50We sold out.
48:50There was no more customers.
48:52Yeah, but did you sell out because you had such low constipation?
48:54No.
48:54Even if we'd had more, it wouldn't have made any difference.
48:56I'm going back into the boardroom very confident because I have solid points to back up my case.
49:02And I feel there are many people on the scene who are coasting by in this process who need to leave.
49:16Yes, send the candidates in place.
49:18Well, I believe you lost because you spent too much money on ingredients.
49:36Poor negotiation.
49:38Why did you drop so much?
49:39We went into that negotiation without a clear idea of how many canopates we're offering.
49:43Your client said £10, just pulled it up like that because they thought,
49:49I've got a bunch of mugs here.
49:50Yeah.
49:50Let's see if we can leg them over a bit.
49:52They did.
49:54Yeah.
49:54It was because Tan shook hands immediately after saying a number that was desirable to them.
49:58After Megan had mentioned £12 we can do for four canopies,
50:01they counted for 11.
50:03So I tried to shake hands to get it as close to 12 as possible.
50:05Where did £12 come from?
50:07No, I'll tell you what happened.
50:09You started at 25 and went up to 27.
50:12You said 12 and you said let's shake 11.
50:14At 80.
50:15After that.
50:15That's exactly what happened and it all happened like that.
50:18Am I right in saying, Tanmay, that you consider yourself a poker master?
50:22I'd like to think I'm a strategist.
50:24I think poker's a game of strategy.
50:26I'm starting to think that you hold your cards the wrong way around.
50:29Sure am I.
50:30Perhaps in this case, yep.
50:31Megan, you've never come across people making derisory offers like half of what you want for something?
50:37Yeah.
50:37What would you say to them?
50:38I'd try and negotiate and get the best deal.
50:41No, you're trying to negotiate, you'd turn to piss off, wouldn't you, really?
50:45They were ready to pay 20 quid.
50:48They were ready to pay 20 quid.
50:50That was in their budget.
50:52Yeah?
50:53Anyway, for the carbonara, the total cost was £179.
50:59The pancetta was £112 of that.
51:04It's ridiculous.
51:05Yes.
51:06I mean, we had a lot of pancetta, but that was the USP, that it was a meaty pancetta.
51:11Bearing in mind the dietary constraints, it was a worse team selection than Spurs would pick, if you ask me.
51:17And that's saying something.
51:20Okay.
51:21So we get to the market.
51:22Now, you set out to leave with 80 portions of pasta.
51:27You actually left with 40 portions.
51:30If you would have made 80, you may have won this task easily.
51:34So, what went wrong?
51:36We didn't make enough.
51:37We still had a big ball of dough that was sitting there, and unfortunately, we didn't have the time to make it.
51:42We spent a lot of time making the pasta, but that's because people asked incompetent questions.
51:46I had to teach Andrea and Megan how to boil an egg.
51:51You know, I can't get my head around that, about boiling an egg.
51:55I really can't.
51:55Me neither.
51:56Even 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 down like that, and the shell comes off.
52:05Bloody hell.
52:06What problem could you get with the egg?
52:08Were you trying to put it in a toaster or what?
52:11The eggs were actually the first thing that we did, and then we did move on, and we helped your side make the pasta.
52:16And that is the reason why our team was late, and we weren't able to assemble the canopies.
52:20And if your team didn't have that pasta, you wouldn't have been able to make as many sales as you did get on the day.
52:26Right.
52:27I've had enough of listening to this.
52:28Carrington, which two people are you going to bring back into the boardroom?
52:32I would like to bring back Tan and Megan.
52:36Right.
52:37The rest of you go back to the house.
52:40Thank you, Tim.
52:42Well, so she's brought back in Tan and Megan.
53:12Well, I can see why she brought Megan back.
53:15I mean, Karishma was at £27 in the negotiation at this stage, and Megan immediately jumped in at £12.
53:22Tan is defending himself from being forced into a position where he could only close at £11.80,
53:28but if somebody makes an offer at £12, he should have gone back and said,
53:32you know what, can we start back where we were at £27?
53:35Ridiculous, yeah.
53:36Carrington...
53:37When you're the project manager and you have no idea on what your product cost,
53:42it's impossible to think you can work out your profit.
53:45Exactly.
53:45And that's just a fundamental flaw.
53:50Yes, 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 he brought them back in.
54:08So, I decided to bring Tan back because I don't actually know what he contributed to starts, apart from failure.
54:14He literally shook on the price of £11.80.
54:17I don't understand how they got in that.
54:18I'm still speaking, sorry.
54:19Why did you shake on £11.80?
54:21That makes no sense.
54:22If I may, so, when we got to negotiations, she said the max should pay us £12.
54:26Megan set the guardrails for four for...
54:28I'm just a little...
54:28No, I...
54:29Megan set the guardrails for four for £12, at which point I knew we couldn't go higher than £12.
54:34Sorry, sorry, sorry, sorry.
54:35Listen, is blatantly obvious that you should have turned around at that stage and said,
54:39no, no, no, hold on a minute.
54:41Yeah, I agree with you, Lord Sugar, and I think...
54:43I think there's been some big mistakes made here.
54:45What made you pipe up with £12?
54:48It was really messy, Lord Sugar, and like I said, we went in with no strategy.
54:51So is it his fault or your fault?
54:54Because you closed the deal, I feel like we could have still came away with it
54:57and mentioned the service charge on top.
54:59Well, OK.
55:00Carrington, bad decisions from you from the get-go.
55:04I said that I wanted to do the maximum portions, which were £80.
55:07Then 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
55:14who couldn't follow simple tasks.
55:15Who should be fired, do you think?
55:17I think Tan should be fired.
55:18I think Tan should be fired because he shook on £11.80.
55:20Because she said £11.
55:21Yeah, but because she was having you on.
55:22Who do you think should be fired?
55:24From my perspective, it should be Carrington.
55:26Realistically, if they'd just sold 15 more portions,
55:29we would have actually won this task.
55:30Who should be fired, Megan?
55:32I think Carrington, personally.
55:33OK.
55:35And why is that? Go on, then.
55:36I just think the fact that you guys didn't sell as many products
55:40as you should have, the quantity was so low.
55:42Look, I don't want to hear any more now.
55:44I'm going to try and conclude here.
55:46I think, Carrington, you should be concerned because I do think
55:52that you had no strategy whatsoever.
55:57Tanmay, £11.80.
56:02Ridiculous.
56:02And the same for you, Megan.
56:06Just jump straight in like a silly fool.
56:10But with all of that said,
56:15Carrington is difficult for me to overlook.
56:21No costings.
56:22You didn't know your costings.
56:23But actually, I've decided that the real culprit
56:28in this particular one
56:29is somebody who has interfered in negotiations.
56:35And so it is with regret.
56:38Tanmay, you're fired.
56:39Thank you for the opportunity, Lord Chair.
56:40I'm just ready.
56:41Tim.
56:48You're a good talker, Carrington.
56:50I shall be keeping my eye on you.
56:53Megan, what the hell was you doing
56:56going from £27 to £12?
56:59I don't get it.
57:01But I'm going to give you all another chance.
57:04So go back to the house.
57:06Thank you, Lord Chair.
57:10I absolutely think Lord Chair 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.
57:16When Dan put himself forward for P.M.,
57:20a little bit out of his comfort zone.
57:22And do you know what?
57:23I should have trusted his judgments
57:25a little bit more than I did.
57:26Bye.
57:29Come on!
57:32Okay, listen now, listen now, listen now, listen now.
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.
57:46You've got to go, essentially.
57:47That's great.
57:48But wait, Megan said I should be fired.
57:51Megan!
57:52Really?
57:53Good thing.
57:54Yeah, so...
57:55Drama.
57:56Now, 16 candidates remain.
58:03The search for Lord Sugar's next business partner
58:05continues.
58:08Next time...
58:09Welcome, Big 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.
58:25You're fired.
58:29The boardroom doors may have closed for another week,
58:32but over on BBC Two, we are officially open for business.
58:35I'll be joined by Rick Edwards,
58:37Series 19 candidate Nadia,
58:38and the latest fired candidate Tanmay.
58:40Switch over now for the apprentice unfinished business.
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