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00:00Previously on The Apprentice...
00:09I want you to create a story for four to six-year-olds.
00:13We're not going to get this book finished.
00:16Can we just stop, please?
00:18Andrea's team lost the plot...
00:20This is a travesty.
00:22It's disappointing.
00:23...and the boys' toilet humour...
00:25Something like that.
00:29...sent their story down the pan.
00:31Where's the funny in that book? Because we can't find it.
00:34In the boardroom...
00:35I would like to change my decision.
00:37...Marcus' muddle...
00:38You ain't showed me nothing.
00:40...was his final chapter.
00:42You're fired.
00:52Hello?
00:55Good morning.
00:56Lord Sugar would like to meet you at the Café Royal Grill in central London.
00:59The cars will be outside in 30 minutes.
01:01Oh, gosh.
01:02All right. Thank you.
01:04Why?
01:05It's time!
01:07He wants us to meet him at Café Royal.
01:10Café, it's a food task.
01:11Better than the losers' café.
01:13Do you know what? I'm a little bit worried.
01:14Yeah.
01:15Food is not my forte.
01:16It'll be interesting to see who's going to step up.
01:19It doesn't sound like we have many foodies around us.
01:21I think there's a couple of girls that bake,
01:23but baking and cooking is two different things, right?
01:25Yeah.
01:35None of us have been PM yet.
01:36And so...
01:37I don't think I can manage such a big group of big personalities right now.
01:40That could be your challenge for the week, Dan.
01:42Yeah.
01:44In the heart of the West End, Café Royal.
01:49Historic London landmark and hub for high-end dining.
01:53Good morning.
02:04Good morning.
02:05Good morning, Gloucester.
02:07Welcome to the Hotel Café Royal.
02:11Now, this restaurant first opened in 1865.
02:16And it's been serving its famous chicken pie for over 150 years.
02:23And turning poultry into profit is exactly what I want you to do for your next task.
02:30I'm giving one team 25 kilos of chicken and the other 25 kilos of eggs.
02:39Now, this task is all about maximising revenue.
02:43So you're going to create a dish to sell to the public
02:47and meet a corporate client looking to place a bespoke order of canapes,
02:54which you will prepare and serve at an event tomorrow.
02:59Right.
03:00I think it's time we mix the teams up now.
03:03So Megan, Andrea, Carrington and Karishma swap with Harry, Dan, Connor and Raj.
03:16So the egg team will be called Team Eclipse.
03:20And the chicken team will be called Team Alpha.
03:25The team that makes the most profit will win.
03:28And in the losing team, at least one of you will be fired.
03:34Everything clear?
03:36Good.
03:37Well, good luck.
03:38I'll see you back in the boardroom shortly.
03:39Off you go.
03:44Teams have two days to hatch a profit from chicken and eggs.
03:47I think the big question is what comes first, chicken or the egg?
03:51But first, does anyone have any food or cooking experience?
03:55Pluck out a leader.
03:58So I'd like to put myself up for PM.
04:00You know, I've been basically raised as a young child in the back of a fish and chip shop.
04:05Not so much on the cooking element, but definitely front of house.
04:08Yeah.
04:09So I bake.
04:10I don't cook.
04:11I try to cook a meal.
04:12I can follow her recipe.
04:13So I would also like to put myself forward.
04:17Maybe I should put myself up for PM as well, just because I am a very good cook in the kitchen.
04:20I do cook a lot of chicken.
04:21Amazing.
04:22And I also go to a lot of corporate gatherings with canapes.
04:25So I kind of know what to expect when you go to these sort of things.
04:28Should we start over then, Dan?
04:31So all in favour of Dan.
04:33That's one, two, three.
04:34All in favour of Rajan.
04:36That's one.
04:37All in favour of Ruffner.
04:40That's three.
04:41So it's between Dan and Ruffner at the moment.
04:43I'm happy for you if you want to.
04:45Yeah, why not?
04:46OK, there we go.
04:47We've got PM.
04:48Dan, our leader.
04:50I'm not really too sure why they picked me.
04:52I do cook a lot of chicken.
04:53But I'm not sure whether that justifies me being PM.
04:57OK, a lot of pressure now.
05:00On Team Egg.
05:02I've worked at a vegan cafe for the last seven years and I cook a lot at home.
05:06Top of the pecking order.
05:08Let's wrap on.
05:09No pun intended.
05:11Carrington.
05:13Let's decide on what we are going to make.
05:15I personally think that we should go down the pasta route.
05:17Pasta, 100%.
05:18OK.
05:19What about carbonara?
05:20Because it's got egg in it.
05:21And that's our main ingredient.
05:22Good idea.
05:23Very versatile.
05:24Add some value there as well.
05:25Yeah.
05:26OK.
05:27However, I don't eat eggs.
05:31So I don't cook with eggs at all.
05:33I think you have to create the food with the eggs.
05:35You're not eating the eggs.
05:36I can do that.
05:37You can do that?
05:38I can do that.
05:39As well as that I don't eat pork, but I'm happy to handle it and make it.
05:42I eat everything.
05:43OK.
05:44So that's all sorted.
05:48Across the hall.
05:50I actually love making pies.
05:51I think pies are such a British dish.
05:53Yeah.
05:54Working on ways to turn clucks into bucks.
05:57Oh, the curry is a national dish.
05:59It's a massive dish in the UK.
06:01Dan's team.
06:03Maybe we have a chicken curry and we can tailor it.
06:06So if somebody wants it with rice, they can have rice.
06:08If they want it with naan, they can have naan.
06:09Yeah.
06:10Yeah.
06:11I mean, do you think people would eat curries in hot weather at a market?
06:14That's the only thing I'm worried about.
06:15It sounds like you're not super excited about the curry, but you're more excited about the pies.
06:18No, no, but that's a good idea too.
06:19Yeah.
06:20But I'm also quite open to everyone's ideas.
06:22So we could do a curry pie with a masala mash with some sort of spices and a mushy peas and a different type of gravy.
06:29Yeah.
06:30Dan's management style was incredibly considerate.
06:33He's listening to what everybody has to say.
06:35Now, I understand that, but what Dan actually wants is getting lost in the noise.
06:39And he's coming across as quite indecisive.
06:41So, guys, we need to be a bit more definitive here.
06:43We need to make a choice.
06:44A or B, is it the pie or is it the curry?
06:47What do you think, Dan?
06:48You're the PR.
06:49I personally would go for the pies just because you can upsell the mashed peas and the gravy.
06:53OK, perfect.
06:54Chicken pie is his.
06:55Chicken pie.
06:56We've got our leader.
06:57We've got our pie man.
06:58On the other team.
07:01I don't mind being on the corporate side of things because obviously I have that experience at events and things like that.
07:05OK.
07:06Assigning roles to create a winning recipe.
07:09Chris, I'd like to make you this other team leader.
07:11Yeah.
07:12Just because you've got the right idea and you can sort the corporate clients.
07:14OK.
07:15OK.
07:16Project manager, Carrington.
07:18Carrington, we're leaving people with no skill set.
07:21You're putting in the kitchen and you're making recipes.
07:24I think it's super important that we have someone in the kitchen who's confident in the kitchen.
07:27Do we have someone in this team that's confident in the kitchen?
07:29No.
07:30OK.
07:31Cat cook.
07:32It's not my bag.
07:33Should I scratch that and we do us four in the kitchen?
07:35Yeah.
07:36Yeah.
07:37So my team will be myself, Kieran, Lawrence and Priyash.
07:40Yeah.
07:41I've got to be honest guys.
07:42I don't like cheese so I've never eaten carbonara in my life.
07:45Yeah, listen.
07:46I don't touch pork.
07:47I don't eat pork.
07:48I'm sure it will be delicious.
07:49On team chicken.
07:50I mean, as a team, where would you prefer me being based?
07:52Cautiously carving up his crew.
07:53Well that depends on your skill and your comfortability mate.
07:54Yeah.
07:55Business owner, Dan.
07:56But then what I don't want to do is send like a load of people up to the kitchen and no one
07:57is actually, no one is actually greater.
07:58I'm happy to, if you want me to do it either or.
07:59I don't want to make it any more difficult for you because it's really hard as a...
08:00Yeah.
08:01We need a bit more decision here now.
08:02Yeah.
08:03Then back yourself, you got this.
08:04You got this.
08:05You got this.
08:06Okay, so quite the conundrum for me really.
08:08So I will do.
08:10On the sub team, Rajan's going to be leading it with Roxanne, Pasha and I,
08:14I'm going to go to the team and I'm going to go to the team.
08:16And then I'm going to go to the team.
08:17But then what I want to do is send a load of people up to the kitchen and no one is actually,
08:20no one is actually greater.
08:21I'm happy to, if you want me to do it either or.
08:23I don't want to make it any more difficult for you because it's really hard as a...
08:26Yeah, but I'm happy.
08:27We need a bit more decision here now.
08:28Yeah.
08:29Then back yourself.
08:30You got this.
08:31It's with Roxanne, Pasha and Vanessa in the corporate team.
08:35Does that sound okay?
08:36I mean, is everyone happy with that?
08:38I don't know how I feel about Dan being the PM.
08:41I mean, he wasn't very decisive with all of his actions.
08:44I mean, there was no real guidance there really.
08:46So I'm hoping the rest of the day pans out well.
08:48Just have to wait and see.
08:49Okay, guys.
08:50Everyone happy?
08:51Let's do it.
08:52Let's go.
08:53Let's make some pasta.
08:54Let's do it.
08:55Pasta.
08:5611am.
08:58Today, half of each team will design a dish to sell tomorrow.
09:02What do you think is keys to success in the kitchen, Dan?
09:05Making sure that we're not going too wacky with the flavours.
09:10While the rest meet corporate clients.
09:13We've got three people in that kitchen.
09:16One that don't like cheese.
09:18One that doesn't eat eggs.
09:20And the other one that can't switch part due to religious beliefs.
09:23Who is going to taste the food to make sure it's right?
09:26I think we have Priyash in the team.
09:27I think he feels quite confident in tasting.
09:30What's this here?
09:32Or is that a daft question?
09:33I think that's Big Ben.
09:35Is it Big Ben?
09:36Yeah.
09:37I've never passed Big Ben before.
09:38Wow.
09:39Okay, do you want to try this now, Priyash?
09:44Aiming to cook up the perfect carbonara.
09:46Yeah, but I need someone else to try.
09:48A team avoiding egg, cheese, and pork.
09:53I like that taste, but it was actually really nice now.
09:58So, if you don't eat pork, you don't eat cheese, and you don't eat eggs, who's trying these recipes?
10:05Not all of us can try the dishes.
10:07I've tried the individual ingredients before they go.
10:10Have you tried the recipe?
10:11Oh, no, I wouldn't eat that.
10:12Have you tried the recipe?
10:13Likewise with Kieran, I have not.
10:14No.
10:15Okay.
10:16So, we need to decide what extra ingredients we need to add to our carbonara.
10:20This pancetta...
10:21Yeah.
10:22...is nice.
10:23I mean, do we want to be adding more meat in this?
10:25In that case, that means we can't charge £10 of the carbonara if we're going to make it extra meat, extra pancetta.
10:30We're not shy on the meat.
10:31Yes, we've spent a bit more money on it, but we've got a USP there as the meatiest carbonara you've eaten.
10:36Good sales point.
10:37Yeah.
10:38That could be a winner.
10:39Okay.
10:40I'm happy with that.
10:41Kieran suggested to add extra pancetta and describe it as the meatiest carbonara you've ever had.
10:47Well, it may well be, but it also might be the most expensive.
10:51I mean, the task is all about making profit.
10:55On the other team...
10:56We need to really think about what would make this chicken pie different.
10:59Dan's pie posse...
11:01Because I know you're going for the safest option.
11:03...experiment with fillings and flavour.
11:07Is it difficult if you make it a classical chicken mushroom pie with a kind of curry twist?
11:12No, I think you just put the curry powder in it.
11:14Okay, do you know what? Let's try one of these wacky ideas, shall we?
11:17Yeah, let's go on then. So, we'll add a bit of curry powder.
11:19Yeah, what about masala?
11:21We can add a little bit of garam masala, I think.
11:23It's quite strong.
11:25Yeah, this is my little worry about...
11:27That's fine, if you're worried.
11:29Why don't you try it, if you're worried about it?
11:31I mean, but what do you guys think?
11:33What do you suggest otherwise?
11:34It's just we're going around in circles now.
11:36And we will... whatever you say, we will follow.
11:38Okay, look, I would be more comfortable doing the traditional chicken and mushroom with thyme in there.
11:44And I know it's playing it safe.
11:46Right, okay, well, that's sorted it.
11:48Okay.
11:49I think Harry and Ratna had some creative ideas that Dan was very hesitant to take, playing it safe.
11:54In a crowded market tomorrow, I'm not sure if we're going to stand out against all the other retailers.
11:58I do just want to apologise for not going for this curry thing.
12:01I just don't want to offend anyone.
12:03No, no, no.
12:04It's okay, look, we're going to support you, it's fine.
12:07Mid-afternoon.
12:09One suggestion.
12:10Tell me.
12:11With the flour, I'm really worried that none of us are pasta makers.
12:14Keeping an eye on the dough.
12:16I think we should get a little bit extra. I'm not talking about wasting loads of money.
12:21Team egg.
12:23Let's go for the maths.
12:24We need to make 80 portions.
12:26Yes.
12:27So flour, 1.5kg equals 10 portions.
12:31The flour is £3.90 for five kilograms.
12:34And then you've got five grams here.
12:36You said flour, how much do you need? Five grams. Are you sure that's correct?
12:40What?
12:41Right, so the recipe...
12:421.5.
12:43Yeah.
12:44Plus five is 6.5.
12:46Why do you need to add plus five?
12:48Show me your recipe.
12:49Five grams of flour plus 1.5 grams kg of flour.
12:53Oh, five grams.
12:54Yeah, it's five grams, yeah, that's what I said.
12:55That's my five.
12:56Yeah.
12:57Can you help me with the maths?
12:58Yeah, yeah, yeah.
12:59So we're going to need to unfortunately buy two and then...
13:02No, no, no, we're not going to need two.
13:03We're going to need...
13:04If we need...
13:05Oh my God.
13:06For each one, each set of...
13:07No.
13:08My calc...
13:09Please, just let me finish.
13:10For each one...
13:11Yes.
13:12Is one...
13:13Just over one bag of flour.
13:15Okay.
13:16So we would need eight bags of flour.
13:17Yeah.
13:18Plus one extra for spare because we've got that five grams spare at the end.
13:21Guys, that's wrong.
13:22Mate, I'm losing my mind.
13:23Listen, according to my calculations, we need about 14 grams of flour.
13:2614 grams of flour.
13:2714 grams or 14 kilograms?
13:2914 kilograms.
13:30Because 1.5 kilograms of flour equals ten portions.
13:33So eight times one is eight and...
13:35Eight times...
13:36Okay, maybe...
13:37Yeah, mate, I...
13:38Listen, we've got a guy with a maths degree here, so we shouldn't be making any mistakes.
13:42Oh my God.
13:44Three of them were working at it and Priesh has a maths degree.
13:49Look, I wouldn't mind if these were really difficult maths, but it's pretty simple.
13:54I have 173.93.
13:57I had a 162.05.
13:58Oh, Jesus, boys and girls.
14:01This is not...
14:02What have you got?
14:03Not that.
14:04Central London.
14:08Laid on by Lord Sugar.
14:10Hello.
14:11Good afternoon.
14:12Hello.
14:13Welcome.
14:14Meetings with major clients.
14:15We really care about quality at Good Housekeeping.
14:19Hoping to clean up on canapes.
14:21And our thinking around that is delicious, nostalgic party feed, but with a modern twist.
14:28Dan's corporate crew.
14:30You are such a phenomenal brand, so it would be absolutely amazing to just give you the finest canopies that have ever existed.
14:39We're going to go above and beyond for you guys and hopefully be able to exceed your expectations.
14:44Hey, that's good to hear.
14:45The finest.
14:46Okay, awesome.
14:47Is there anything that you kind of want us to avoid?
14:50I would encourage you to think about the creativity in those recipes.
14:55A chicken skewer is a chicken skewer is a chicken skewer.
14:58Have you given a thought as to how many canapes you're looking for?
15:03Six canapes a head.
15:05And how many heads are you expecting roughly?
15:0840. We've got 40 guests.
15:0940 guests.
15:10Okay.
15:11So on a price of six canapes per person, we're coming in at around the £25 per head mark.
15:15Okay.
15:16I think at six canapes, 25 is a bit toppy.
15:19If we can guarantee the quality, you know, delivery of ingredients.
15:22I'm not going to pay £25 a head, I'm really sorry.
15:24Let's be sensible about what you can deliver.
15:28Would we be able to settle at £24, £23 at our final last?
15:32No.
15:33No?
15:34No, I'm really sorry.
15:35What about 20?
15:36It's a nice round number.
15:38If you turn up tomorrow with beautiful canapes, creatively executed, I'll pay you £20 a head.
15:45So can we shake on it?
15:46We have a deal.
15:47We won't let you down.
15:48Okay.
15:50And they think they've got a good deal, but the clients were very specific.
15:54If there's anything below their requirement, they won't pay them that 20 quid.
15:58So I don't think they've actually got a deal at all.
16:00They've got a bit of a hope and a prayer.
16:02They were tough negotiators.
16:03I mean, the kitchen team have a very hard task ahead of them.
16:06Yeah, we've just got to get it to that sander and make sure everything is done well.
16:13Can we have a little discussion about prices?
16:15Yeah.
16:16I don't want to be flummoxed.
16:17Across town...
16:18What were you thinking if we were offering set three canapes per guest?
16:21The egg team...
16:22I think £15.
16:23If we do £5 pair canapé, for £15.
16:25Yeah, £15.
16:27Look to land a knockout deal.
16:29Hi.
16:32We are so excited to be working with you guys on your event.
16:36Do you have, like, a number in mind that you'd want to do per person?
16:38In our heads, we were probably looking at four canapés per person.
16:41Okay.
16:42I'm thinking if we give you a good variety...
16:45Okay.
16:46With the salmon option, we're going to give you the really, like, high-quality salmon...
16:49So it's a scrambled egg and smoked salmon blini, is that?
16:52Yes, smoked salmon blinis.
16:53Yeah.
16:54So the price we had in mind per head was around £25.
16:56Okay.
16:57I think that was for the three canapés, right?
16:59Yeah.
17:00We came in mind with three canapés.
17:01Yeah.
17:02So with the additional canapés, I'm looking at around £27 per head.
17:05To be really honest, that is all way above what we're...
17:07Yeah.
17:08I think we're really quite off the mark at the minute, because actually we were potentially
17:11looking at £10 to £12 for about four canapés, so we are substantially off the
17:15mark here.
17:16If we go down the route of doing the sandwiches, the bellinis, the egg skewers, and the deviled
17:21egg, would you be willing to do that at £12 per person?
17:24I think, you know, potentially ideally for us, £11 would be better for those four.
17:30We push you for £11.80 and shake hands.
17:32Okay, as long as the service is good.
17:33Yeah.
17:34Absolutely.
17:35Thank you so much.
17:37Thank you guys.
17:38Thank you so much.
17:40See you tomorrow.
17:41Bye-bye.
17:43Okay.
17:44Oh my gosh.
17:45Guys, Megan, why did you jump in on that?
17:46What do you mean?
17:47Okay, let's talk outside.
17:51Do you see that there was no negotiation there?
17:53I disagree.
17:54I think there was.
17:55When Megan said the number 12, she was adamant she's not paying that.
17:59How can someone be adamant after like a five second conversation?
18:02In a business transaction, when I said 27, I didn't mean 27.
18:06And when she said 12, we both know 12, she's going to move up.
18:09I've actually never been more frustrated. Tan, Megan, all of them.
18:15I don't understand how these are business people.
18:17I don't even understand why they're here.
18:19I'm telling Lil Sugar to send them both home.
18:23All over?
18:24Yeah.
18:25Let's get a little snubber it, yeah.
18:264pm.
18:27Total cost is £101.66 and it's going to be roughly £1.45 a pie.
18:31Okay.
18:32Ooh, I've got a call.
18:34For team chicken, we have agreed a sum of £20.
18:38£20 per head.
18:40Brilliant job.
18:41But that was on the basis that they were happy with the quality.
18:44A chance to check in.
18:46When we suggested chicken skewers, they said it's a bit basic.
18:48We have to make sure it's exciting and creative.
18:51Also catching up with the kitchen.
18:53Hey, Carrington.
18:54Hi, how's it going?
18:56Karishma.
18:57We agreed on four canopies.
18:59And we're only making £11.80 per head.
19:02The only thing Carrington is she also promised high-end luxury salmon.
19:07No, I said good quality salmon.
19:10So basically what happened is that since where everybody wants to share,
19:15I went in with a price point of £25 per head.
19:19Before I could continue that conversation, Tan and Megan took over.
19:24I do have to disagree with that though because...
19:26Okay, we'll discuss this all later.
19:28We're one team.
19:29We're working together.
19:30Against each other.
19:31Yeah.
19:32So we'll get back to you guys later.
19:33Okay.
19:34Bye.
19:35Bye.
19:36I'm going to be honest with you, that sounds like a disaster.
19:39Because if I'm negotiating and someone jumps across me, I'm livid.
19:42I think courgettes would be very good with the chicken.
19:46While Dan's team create canapes.
19:49So we're going to do one chicken, one courgette and the chicken on the end.
19:53To meet a high-end brief.
19:55Personally to me that seems like very little courgette.
19:57Yeah.
19:58In search of inspiration for their egg-based treats.
20:01Let us know we wanted the canapes.
20:03Project manager Carrington.
20:05Well, why don't we do chilli flakes with sriracha?
20:07Yeah, that'd be a nice spicy option.
20:09Yeah?
20:10And her reluctant team of tasters.
20:12Onto the next egg skewers.
20:14I just say, what about a little gherkin?
20:16And I was thinking this fajita spice mix just to sprinkle it on top.
20:19Just to make it add a bit of colour.
20:20Yeah.
20:21So that's done.
20:22That tastes diabolical.
20:23Oh, gosh.
20:24You're running out of time.
20:25I'm aware of that bonus, very sorry.
20:26Just try things faster.
20:27Faster, faster, faster.
20:28Does egg and cheese go?
20:29Cheese and egg don't go either.
20:31Asparagus and eggs?
20:32I've got a good idea actually.
20:33Balsamic drizzle, bit of gherkin, done.
20:35Oh, my gosh.
20:36I'm not sure about the gherkin.
20:37Balsamic drizzle, the crispy onion on top.
20:40It needs to look luxury.
20:41It can't look like some child made it.
20:43This right now looks like trash.
20:44Try things quickly because we're running out of time, please.
20:46Is cranberry sauce really rogue?
20:48That sounds like a nightmare to me.
20:50Egg and cranberry, it's healthy and it adds colours to the plate.
20:53Is that fine?
20:54It's really eggy.
20:56It tastes nice.
20:57Okay.
21:00So we go for chicken skewers.
21:02It's popcorn chicken.
21:03And chicken and brie crostini.
21:056pm.
21:06Great, so what's the total cost?
21:07I have calculated it to be 85.15.
21:10Recipes wrapped up.
21:12Our total cost for our canapes is about £100.
21:15Tomorrow, crunch time.
21:175am.
21:18Teams have 12 hours to turn poultry into profit.
21:30We need to make pasta, scramble eggs, boil eggs.
21:34We've got a lot to do.
21:36Whisking up a plan.
21:37With the canapes, do you want us to install that here or there?
21:40I say there, just in case they fall over in the car.
21:43Project manager, Carrington.
21:45Is everybody clear?
21:46Yes, Chef!
21:47In the other kitchen...
21:49We're doing a creamy chicken and mushroom pie.
21:51Dan preps his chicken crew.
21:54So guys, what canapes have you created for us, for our menu?
21:57One is a popcorn chicken.
21:59Okay, cool.
22:00We've then got the chicken skewers, which is going to be with a fajita seasoning rub.
22:03And courgettes.
22:04And courgettes.
22:06So, is the courgettes the only vegetable we have?
22:09Yeah.
22:10I mean...
22:11It's very simple.
22:12The client did actually say that chicken skewers is very simple.
22:15So we wanted to avoid more chicken skewers.
22:17We did have to push to get double the amount of courgettes, so one slice.
22:20Press from here.
22:21So that Dan could agree with that chicken piece, slice of courgette, chicken piece.
22:25So it's literally just courgette and nothing else.
22:27In the middle, yeah.
22:28Yeah.
22:31In North London...
22:32Who's this one?
22:35...wrangling with their recipes...
22:37Erm...
22:38What's wrong, Andrea?
22:39You look confused.
22:40Right, what am I doing now?
22:42...Carrington's team of novice cooks.
22:47So you've got ten in there?
22:48Yeah.
22:49Drop it in very slowly and carefully.
22:50Don't let it crack.
22:52Oh my goodness me.
22:53Do you need a bit of help?
22:54It's hard to get them out.
22:55But...
22:56Oh, gosh.
22:57Do you want me to help you?
22:58Be careful because it's hot water now.
23:00Yeah.
23:01What are you doing?
23:02Put some in your eyes.
23:05This should be the easiest bit.
23:07That one's already cracked.
23:08Where is it cracked?
23:09There.
23:10Oh, gosh.
23:12Megan and Andrea can't boil eggs.
23:14How can they not boil eggs?
23:15How can they not boil eggs?
23:16It's as simple to us.
23:17Egg in water.
23:18Egg out of water.
23:19Bob's jungle.
23:20So you have to really watch them like a hawk to ensure that they can do it properly.
23:24Do you want to give me a technique for peeling eggs?
23:26If you roll out it on the, like, you know the egg?
23:28Yeah.
23:29If you roll it out on the worktop and then peel it, it makes it easier to crack.
23:32I'll just roll it up and down.
23:34And then use a spoon to crack it.
23:36It should be easier.
23:37I don't know.
23:38Okay.
23:43In West London.
23:44Roughly, roughly chop it.
23:45There's going to be large mushroom pieces in there. Are you okay with that?
23:48Yeah, but mushrooms shrink when you cook them.
23:50Okay.
23:51Stirring the pot.
23:52Oh, Dan, Dan, Dan, Dan, Dan.
23:54What?
23:55Dan's team.
23:57Okay, so the mushrooms have been added to the chicken stock.
23:59Well, it's all going in the chicken stock at some point.
24:02Oh, okay.
24:03Oh, okay.
24:04So the chicken has already been added.
24:05Okay.
24:06Some chicken and I'm now going to put some of the mushrooms in.
24:08So now you see the problem is we don't know the measurements of the stock and the ratio
24:13with the chicken.
24:14So now we have to go by best guesstimate.
24:18Sounds good.
24:19Sounds good.
24:20Okay.
24:21It's just consistency.
24:22It's going inside a pie.
24:24It is going inside the pie, but we need all the pies to taste the same.
24:27Okay, do you know what?
24:28Maybe just leave me to this, yeah?
24:30And you guys go back to the pies.
24:33We're just trying to help.
24:34Yeah, I know.
24:35Okay, no problem.
24:36I 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.
24:46In Carrington's kitchen.
24:48If you go at this rate, you won't have finished your pasta for eight hours.
24:52Wow.
24:53Temperatures rise.
24:54If we don't make any money, this is a proper sauce.
24:55We will lose.
24:56Is everyone understanding that right now?
24:57Yeah, yeah.
24:58Everyone should be on pasta.
24:59Guys, I'm getting stressed, man.
25:00Do you want to watch me, Tan?
25:01I'm going to show you how to do it whilst I'm doing it.
25:02Flour every single time.
25:03Flour is your friend.
25:04Always flour.
25:05Always flour.
25:06Right.
25:07Stick it onto one.
25:08But I need to flour it again.
25:09Flour, flour, flip it.
25:10Guys, I need more flour.
25:11Is there more flour anywhere?
25:12I don't know where it is.
25:13I haven't seen it.
25:14Is it?
25:15If that's all we've got, we're in major trouble.
25:16We've got 13 bags of flour.
25:17Yeah, but did you account for all the sprinkling?
25:18Yeah, yeah.
25:19But we only have one bag of flour for the sprinkler.
25:21Yeah.
25:22So I don't understand where the extra four...
25:23We should have had, what, four or five spare bags of flour.
25:30At the moment, it's a little bit more.
25:41At the moment, it's not looking like we're going to have enough pasta.
25:43We've just got to do what we can. Whatever we have, we're going to sell.
25:46We're just going to have to work with what we've got and be flexible.
25:49So, essentially, the calculations were off? In short?
25:53Yeah.
25:54We're running out of flour here.
25:56It's just going all sticky.
25:57Keeps breaking.
26:00On Team Chicken...
26:01So, Dan, just quickly, chicken courgette chicken, yeah?
26:06Dan's recipes...
26:08Are you happy with the size or do you think it's too thick?
26:10I think that's quite thick.
26:11Well, I mean, what do you think?
26:12I don't eat courgettes, so I need to know, because you eat the stuff.
26:15A ruffling feathers.
26:18You said you want courgette in the middle. Are you happy to put courgette at the top?
26:21Yeah. Dan, do you not think that there should be a little piece of courgette at the bottom
26:24and then the chicken and then the courgette and then the chicken
26:27and then finishing it with a little courgette?
26:29Yeah, well, I think we can overthink it too much.
26:32Do what you think looks best.
26:33No, Dan, it's not about do what you think looks best.
26:34Oh, well... We need the executive decision.
26:36You are the... Okay, so, courgette, chicken, courgette.
26:39Chicken.
26:41What I keep seeing from the corporate team is, at the moment, they're all trying to cover their
26:44proverbial behind. They're all thinking they can get out of trouble by saying,
26:48well, he said I should do this, but they're forgetting. I'm watching everything they're doing.
26:52How are you?
26:53Yeah, I mean...
26:54Yeah. I mean, you're just getting on with it.
26:55A lot of opinions, isn't it, though?
26:57Well, I mean, it's just... Just use your brain.
26:59Now, how thick does a courgette need to be? Well, what do you think looks good?
27:04Mid-morning...
27:05Box up, head out, all right?
27:07Let's go, let's go!
27:08While both canapé crews...
27:10Right, let's go. Come on, let's...
27:11Let's get out of there.
27:12...head to corporate events...
27:14Quick, quick, quick!
27:15...Carrington's market team...
27:17Finish up, Chris. We need to go, mate.
27:19Yep.
27:19...take stock.
27:20How much portions are past that I would take into the market?
27:23We had four of these to start.
27:25Yep.
27:25We currently have left one and about a third, so that should have made 40 to start.
27:31Let's wrap this up and get out of here, please.
27:33Let's get out of this kitchen.
27:35But still prepping pies, Dan's team.
27:40We're set to leave in half an hour, so we need to get the pies in the oven, guys.
27:45Okay, trays in the oven, all hands. Thank you.
27:48Okay, and done.
27:49Greenwich Market.
27:53Come on, come on, come on!
27:56Let's go, let's go, let's go!
27:57Arriving before the lunchtime scramble...
28:00Right, let's do it.
28:02...the egg team.
28:04I think we should have a little scout round, see what it's about, see what prices we should go in at.
28:08Absolutely, mate.
28:09Good idea, let's go.
28:09Let's do it.
28:11What's this?
28:11One fulls.
28:12One fulls, six, seven quid.
28:14Come in.
28:14Nepalese, that's nine quid.
28:16Wait, guys, guys, guys.
28:18Cheesecake.
28:18They're not here.
28:19Right, you know what that means?
28:20We go, go, go.
28:21Sales, let's do it.
28:22Let's go.
28:22Come on, guys.
28:23Let's go.
28:23Let's go.
28:24Get it on, mate.
28:26Come on.
28:27There he is.
28:30Right.
28:30Right.
28:31We'll bring you the customers.
28:32You bring us the food.
28:34Fantastic energy.
28:35Get it on!
28:36Come on, mate.
28:40West London.
28:43The party has begun.
28:44We need to get these out ASAP.
28:46While Team Chicken churn out their pre-prepared canapes.
28:51My pleasure.
28:52Go on.
28:53Give it a whirl.
28:55We have got plenty more coming out, OK?
28:59Still to assemble their egg-based treats.
29:03Your client's party starts in half an hour.
29:05Yeah.
29:05You do know that, right?
29:06Yeah.
29:07OK.
29:08OK.
29:08Are you going to be ready?
29:10We're going to work as fast as we can.
29:12OK.
29:12Karishma's corporate crew.
29:14I just want to know, are we putting mayo on, definitely, or not?
29:19Karishma, just double-checking mayo.
29:21It's going on as well.
29:22No, the scrambled eggs is not for this.
29:23This is the egg-based.
29:24It's the egg and mayo.
29:24It's already been prepared.
29:26Andrea, we're going to put it that way.
29:27It's going to fall, then.
29:28No, like this.
29:29Into three, but you see this way, there'll be more surface area to the sandwich.
29:32OK, so, OK, step away from that one.
29:34Right.
29:34Leave that to Megan.
29:35Er, Karishma.
29:36Yeah.
29:37I'm just going to spoon the whole mixture in, because there's no point.
29:38No, no, don't spoon the whole mixture in, because if this bag gets ruined,
29:40then we have to take this out and put it again.
29:42Hey, how are you?
29:45Hi.
29:45I would shake your hands with your gloves on, which means you're prepping.
29:48Yeah, don't worry, we're doing all the preparation for your...
29:49It's still prepping.
29:50Just conscious, we've got 40 people here ready for the...
29:52Yes, yes.
29:53That's right, but actually, like, these here and these about two feet.
29:56It's not too long.
29:57Can we get rid of the plastic boxes?
29:59Yeah, there's all moving to the side.
30:00Brand new office, and there's loads of plastic.
30:02No worries.
30:03All right, no worries.
30:04It's not a great view, that's all.
30:05Yeah.
30:08All right, full cockney, here we go.
30:09At Greenwich Market.
30:11Ladies and gentlemen.
30:13Sales duo, Lawrence and Kieran.
30:15Welcome to the best.
30:17The tastiest.
30:18The tastiest.
30:19The most unbelievable carbonara in town.
30:23Serve up pasta with a side of performance.
30:28We have got the meatiest carbonara this side of Rome.
30:31Do we have any takers over there?
30:33Yeah.
30:33Hey.
30:34You know you want to.
30:38Yay!
30:41So, we've got three carbonara.
30:42Three carbonara.
30:43Six garlic breads.
30:44Can I make it 50 if it gives you a smile?
30:46Yeah.
30:47First Italian customers, this is the big test, guys.
30:50The Italian says.
30:52I guess it's eight and a half.
30:54Yay!
30:55Thank you so much.
30:57For the energy, for the enthusiasm.
31:00Can we get a 50p tip?
31:02Ohhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhh
31:06On the other side of the market.
31:13Get our aprons on, please.
31:15Oh, this is tight.
31:16Late to the table.
31:17Come on, the other team are selling.
31:19Right.
31:20Dan's pie pushers.
31:23A pie on its own for £8.50 or a full meal for £10?
31:28Chicken and mushroom pie.
31:29Ladies and gentlemen.
31:30Hi, sir.
31:30Can I interest you in a chicken and mushroom pie?
31:31Can I interest you in a chicken and mushroom pie?
31:34A chicken and mushroom pie, anyone?
31:36Hello.
31:37Chicken and mushroom pie?
31:39Chicken and mushroom pie.
31:41Hello.
31:41Chicken and mushroom pie, anyone?
31:41Hi, sir.
31:42Would you like a chicken and mushroom pie, anyone?
31:43No, no, no, no, no, no, no, no.
31:44I think it's a no.
31:47This is really, no.
31:48We've got to keep the energy.
31:49Keep the energy.
31:49Chicken and mushroom pie, anyone?
31:51Hi there, madam.
31:52Would you like a chicken and mushroom pie for lunch?
31:53No worries, too.
31:57We've had mixed responses so far.
31:58I'm a little bit disappointed in our sales.
32:00I do think that we can't let that stop us.
32:01We have to bring higher energy, more sales, more traction,
32:04more footfall to our stall in order to secure those sales.
32:07We sell a chicken and mushroom pie by itself for £8.50,
32:11or we can add mashed potato, peas and gravies for £10.
32:14Give it a whole work.
32:15Yeah.
32:16Oh, you've got the whole work's here.
32:17Brilliant.
32:19South London.
32:21OK, after you're done...
32:22I can't hear you when it's at a distance.
32:23OK, after you're done cleaning.
32:25Yes.
32:26Call my name.
32:27After a slow start for Team Egg's corporate crew.
32:30Oh, God's sake.
32:32Oh, I'm very angry.
32:35Oh, yeah.
32:36Dipping into the party.
32:38Megan.
32:40Hi.
32:42Would it be possible, it's just that we've got quite a few
32:44that haven't eaten, and whilst Megan's fabulous,
32:47she's spending quite a lot of time of chatting.
32:49And we've got a bit of cracks on the top and a bit of edible flowers,
32:52just to match my alphabet.
32:54So it would be possible to get the food out a little bit quicker?
32:56No worries.
32:57She's a social butterfly.
32:58She loves everything.
32:58Thank you so much.
32:59I'll grab her.
32:59She'll be out of your hair.
33:03Hi.
33:04Sorry to interrupt, guys.
33:05I'm the head chef here today.
33:06Is it OK if I borrow my lovely Megan?
33:08I need some help.
33:08Yeah.
33:09I'll bring some all canopies over shortly.
33:10Yeah, because I need some help.
33:11And if I said that, you're focusing in the kitchen.
33:14OK.
33:15Yeah.
33:16Megan started hosting this party.
33:18And Megan thought it was her party,
33:20and she started really getting into the conversation.
33:22You know, but you're out there serving while I'm in the kitchen,
33:25actually dealing with the heat.
33:27So we've got egg, mushroom, and on these ones here,
33:30it's got cranberry.
33:31Cranberry?
33:32Cranberry, yeah.
33:33Interesting.
33:34With egg.
33:35Yeah.
33:36OK.
33:38I'm not sure I'm keen on that.
33:42Anyone want to try our chicken skewers?
33:44For the other team.
33:47Not much other flavour.
33:48It needs a bit of seasoning.
33:51A slice of feedback.
33:52Hi, team.
33:54Hello.
33:54We've got two minutes.
33:55Absolutely.
33:56You all right?
33:56Good.
33:57Just wanted to have a quick chat.
33:59Yep.
33:59We were just a bit thrown by was the focus on skewers.
34:04Mm-hm.
34:04That we weren't super keen on skewers.
34:06For us, it was more of convenience for the people actually eating it.
34:11We didn't want them to get their hands dirty every time.
34:13Also, we know that you definitely remember that you said that,
34:16but obviously we wanted to give you that nostalgic feel and a twist as well.
34:19You could have gone heavier on the fajita flavouring, I think.
34:22OK.
34:22The flavouring's a little bit subtle.
34:24It's a bit subtle on the flavours.
34:25Yeah.
34:26It's good feedback.
34:27The flavours were a bit boring, which is going to come down to the project manager's team
34:33and their ordering of the ingredients.
34:35We did say that we wanted it to be flavourful and exciting.
34:39Was it exciting?
34:40Not really.
34:43One of the girls, she was like, we're going to give you the finest spins of everything.
34:46Yeah.
34:47Clearly they're not.
34:48Yeah.
34:51Greenwich Market.
34:53For Connor, a chance to check out the competition.
34:56It's just like Nonna used to make back at home.
34:59I promise you'll love it.
35:03OK, guys, I was just down.
35:04Right.
35:05There is great energy.
35:06To be fair to them, they are selling carbonara for £12.50.
35:09Wow.
35:10So I think we have to work extra hard.
35:11Do we want to revisit strategy or pricing?
35:14Yeah.
35:14I think they're selling.
35:16I mean, I'm not selling that quickly, but...
35:18We don't have a lot of time.
35:18And we've sold about six, seven, eight pies.
35:20We have more than 40 in our arsenal.
35:22We have one hour and 15 minutes left to sell all of those pies.
35:25OK.
35:26I think we're struggling to shift the pies.
35:27Do you want to revise your tactic or do you want to plow away at the takeaway price?
35:31I think for the next 15 minutes, we just hold the price because people haven't been coming up to
35:36saying that's too much.
35:36I'm conscious of dropping the price so much that it kind of undervalues what we're actually selling.
35:43And I appreciate that the team wants to get all the stock gone, but, you know, I think sometimes
35:47holding firm to your price will ultimately help you generate more money.
35:51We're going to hang tough, OK?
35:52We've got about 40 pies to shift, but we'll stick with it.
35:573pm.
35:59One hour of trading left.
36:00I dress this up as a chicken.
36:01Surely you want a pie.
36:03With Dan's pie prices fixed.
36:06Yes, so that will be £8.50.
36:08Carbonara cost tumbles.
36:11Whatever we can sell.
36:12Whatever we can sell.
36:12£1, £3, £5, let's get sold now.
36:14Whatever.
36:15Come get a pie.
36:16You know you want one.
36:17£10 for the whole thing.
36:18We've got a new price.
36:20Price reduction.
36:21I can throw in three sides for you for £10.
36:24Take one home with you.
36:25Have it a passapha.
36:26Two Carbonaras for £5.
36:29Make our day.
36:30Yay!
36:31How much do you want?
36:32Just all over?
36:33We're getting the momentum.
36:34If you're considering it, I'll do two for four.
36:37Is he hungry?
36:37Does he want some?
36:41Sorry, I've got to get back to work.
36:42The chicken always wins, not the egg.
36:44There we go.
36:45The last portion.
36:48We are going to finish today the way we started.
37:00Trading over.
37:03Well done.
37:03Well done.
37:04We sold out, mate.
37:05That's it, mate.
37:06We absolutely killed it.
37:08Right now, I'm feeling absolutely amazing.
37:11From the food sales, I'm feeling so proud of my team.
37:14Great team effort.
37:15Yay!
37:15Well done.
37:16The guys and their pies.
37:18High!
37:18Yes!
37:19I'm a bit anxious about the boardroom.
37:22However, I know I've done as much as I possibly could for this task.
37:25If it comes to it, I'm afraid I am going to have to tell Lord Sugar
37:28that Dan should have really stepped up and done more.
37:31Tonight, profits digested.
37:35Tomorrow, results served up in the boardroom.
37:39I am buzzing after that market, mate.
37:50Same.
37:51Obviously, watch out, because the other PMs are listening.
37:53Oh.
37:55I think it's really going to be a close one today.
37:57Closest one yet.
37:58Closest one we've probably had so far.
38:00I disagree.
38:00I don't think so.
38:01Oh!
38:02Oh!
38:02Oh!
38:04Really?
38:05Why is that?
38:06I've just got a feeling.
38:08Okay, so do I.
38:09I've just got a feeling.
38:10We've all got feelings.
38:11I think I won.
38:17Going into the boardroom today, I'm extremely nervous that we haven't done enough as a team
38:21to secure the win.
38:21I'm very nervous going into the boardroom today.
38:25And if we lose, I know who I'm already taking down.
38:32You can go through to the boardroom now.
38:42Well, I suppose this is a case of who came first, the chicken or the egg.
38:55So, Carrington, you put yourself forward as the project manager, is that right?
39:00Yes, Lost Sugar.
39:01You chose to make carbonara as your dish for the market.
39:05Yep.
39:06I think there was a bit of hesitation from people because I don't eat eggs.
39:11Then Kieran doesn't eat cheese.
39:13Then Lawrence can't eat pork.
39:14And there's only Priya that can eat everything.
39:16So, you don't like eggs.
39:18He don't like cheese.
39:19He can't eat bacon.
39:21So, did you go into the kitchen in a biohazard suit?
39:26So, you wanted to make 80 portions?
39:2980 portions.
39:30You should tell Lord Sugar about your struggle with the maths.
39:33Yes.
39:34I'm not the strongest at maths.
39:36Priya has a maths degree, but we were all getting different numbers.
39:39You got a maths degree.
39:41Yes, that's correct.
39:42And you couldn't work out how much all this stuff was going to cost?
39:45Well, yeah.
39:45Well, you got a 2-1, did you?
39:47Yeah.
39:48In maths.
39:48You sure it weren't a 2-4?
39:51I think the knock-on result, Alan, was that three of them were doing the numbers.
39:55All three numbers were different and they never really knew what their costs were.
39:59Right.
39:59Then, who did the negotiation?
40:02That was me, Lord Sugar.
40:04I presented £25 as the price per head.
40:06The negotiation was 10 seconds long.
40:08I said my number, then 12 was mentioned and then Tan stuck his hand out and shook at 11.80.
40:14I was absolutely fuming.
40:15Lord Sugar, if I could just interject.
40:17It felt like we went in with no clear strategy on the negotiation.
40:19But the question I ask is, how did you get from 25 to 12?
40:24Megan and Tan, they kind of are narrating this as if the clients were getting really frustrated.
40:30Their clients were visibly irate.
40:31But they were not.
40:31They were not because I was there.
40:32The client was not frustrated.
40:34Right.
40:35Let's get back to the kitchen on day two.
40:38Carrington's in charge, who doesn't like eggs.
40:42It's like putting a nun in charge of Tinder.
40:44Yeah.
40:46It's like that.
40:48Go on, tell me about how you start making this stuff.
40:51I had Megan and Andrea to boil eggs, but they both don't know how to boil eggs.
40:55So I had to see...
40:56So, what did you say?
40:58They didn't know how to boil eggs, so I spent my first...
41:00You don't know how to boil eggs?
41:02No, they didn't.
41:03Are you being serious?
41:04I'm being dead serious.
41:05I don't know how to boil an egg for myself, but I don't know how to boil an egg to cool it
41:09and then make sure it can be peeled properly.
41:11I'm just lost for words.
41:13Go on.
41:14We had to start making pasta, but halfway through we ran out of flour.
41:18Really?
41:18And if you're making pasta, you need enough flour so it doesn't stick.
41:21So that's when we decided to pivot our plan and just make as much as we can.
41:25Hmm.
41:26OK.
41:27So, who was the market team?
41:29That's four.
41:29You went there with how many portions of Cabanara?
41:33I think 60?
41:35And how many did you sell?
41:36Well, whatever we had, we sold Lord Sugar, and we also got tips on top as well,
41:40because the only thing you make 100% markup on is yourself.
41:42I heard, Lawrence, actually, that in the first 15 minutes,
41:46you sold four portions for £95, which I think was very good.
41:51Yeah, they did a really good job.
41:52That was very good.
41:53Thank you, Lord Sugar, but I think it's also important to, you know, recognise teamwork.
41:56I think you could start selling pancetta at bar mitzvahs.
42:01Do you know what? I think you could.
42:02Yeah. All right. So, look, let's move on to Team Alpha.
42:07Now, I see Dan sitting there as the project manager.
42:12So, no-one else put themselves forward?
42:13There were. There were three of us.
42:15Who else? It was myself and Rajan.
42:17So, why did Dan get voted in, then?
42:19I don't really know, to be honest, Lord Sugar.
42:21I mean, I put myself forward. I made...
42:23You don't really know?
42:23No, not really.
42:24Dan did mention that he works with corporate clients,
42:27he makes canapes, so... Yeah.
42:29Do you know what canapes are?
42:32Do they think they must think you stand under in the rain?
42:36Anyway, let's talk about the development team, which was Dan, Harry, Connor and Rothner.
42:41And I think after a certain debate, it was decided that you'll be making chicken mushroom pie.
42:48Yeah, I chose chicken and mushroom pie because it was easy to make quite...
42:51Yeah, so I wanted to combine a chicken curry in a pie.
42:55I think the team, you know, thought it was a good idea initially.
42:58But when we start adding in masala, sauces and spices,
43:01I could just see a nightmare happening in the kitchen the following day.
43:04Clearly, Dan is not short for danger.
43:07OK. Corporate team.
43:10You go off to talk to the corporates to see what they want, is that right?
43:15That's correct, Lord Sugar. So, it's 40 people, but when discussing pricing,
43:20which I'll get on to, I did...
43:22We'll get on to it now, then. OK, perfect, yeah.
43:23So, in terms of pricing, we shook the hand on 20.
43:27Right, OK.
43:28You jump into the kitchen the next day, and Dan,
43:31I was told that you didn't follow the recipe on something.
43:34It was like a witch's cauldron.
43:35There was... We had the broth, and then all of a sudden,
43:37there was chicken in it, there was mushrooms in it.
43:39I've cooked many times in the kitchen, Lord Sugar, you know.
43:41A lot of the time, when you're cooking stews in these sort of mixes,
43:43you kind of just know when it's ready.
43:45But that's not really how recipes work.
43:47I think we were getting a bit too hung up, really,
43:49on the size of the mushroom chopping and, you know, is the courgette too quick?
43:53OK.
43:54There's a lot of people who were constantly asking for direction.
43:57And I think Dan was getting frustrated that everything was being questioned,
44:01rather than anybody taking any decisions themselves.
44:04I think that's accurate.
44:05So, anyway, at the party,
44:07customers thought it was a bit bland, didn't they?
44:10Correct.
44:10We're not shocked.
44:11I think once we spoke to the kitchen team and we expressed how crazy we want it to be,
44:16we found the next day the ingredients we had to work with was one courgette and a chicken.
44:19OK.
44:20Now we go to the market.
44:21How did you get on?
44:22I think it was clear that there wasn't really any branding or marketing on our team.
44:25I don't know, you had Harry dressed as a chicken.
44:27I was dressed as a chicken.
44:28You were dressed as a chicken?
44:29I was a little chicken.
44:30It was a difficult time.
44:30I heard it was a very tight chicken.
44:35It was very tight, unfortunately, yes.
44:37Yeah, I think your nuggets were showing.
44:42Did you sell out in the end?
44:43We didn't. We had six left.
44:46OK, let's see whether it is the chicken or the egg that came first.
44:51So, Karen, let me know about Team Eclipse.
44:54Well, their total spend on ingredients was £279.70.
45:00And at the market, they made £356.50 in sales.
45:07And we know they agreed an initial deal of £472 from the corporate client.
45:14Any refunds?
45:15The client was very disappointed that you weren't ready when you arrived,
45:19but they felt they'd paid so little in the first place
45:23that they only asked for an 8.5% refund.
45:27That took your £472 down to £432,
45:31which gives you an overall profit of £508.80.
45:36So, Tim, the same question.
45:39Well, the chicken team, they spent less than the eggs
45:43and they spent £186.81 on their ingredients.
45:48But they also sold less at the market,
45:51only bringing in £249.48.
45:55And we know they agreed an initial deal of £800 from the corporate client.
46:01Hmm.
46:02Any refunds there?
46:03Well, the corporate client wanted high-end canapes.
46:07And although they couldn't fault the service,
46:10it wasn't the fine dining experience that they expected.
46:13So, they asked for a 15% refund, securing £680,
46:18giving the team a total profit of £742.67.
46:23Oh!
46:24Oh, my gosh.
46:25Right.
46:26OK, well, your pies ended up making a decent crust,
46:31I suppose one could say.
46:33Well done.
46:34Off you go to the house.
46:46Oh, my gosh.
46:47Well, some of the stories I'm hearing here,
46:50comp boy legs and maths, honestly, it really is a disgrace,
46:55to be honest with you, yeah?
46:56All right, off you go.
46:58I think, Dan, you were a bit underestimated.
47:06I think, you know, obviously, at times,
47:07we wanted a bit more of a decision,
47:09but, ultimately, we got the big win,
47:11and that is, you know, a lot down to you.
47:12So, you know, I've been in business almost 10 years.
47:14I think I know what I'm doing.
47:15Yeah.
47:16Good job, buddy.
47:17Proud of you.
47:20We lost the task because the negotiation was rubbish.
47:23You two ruined it.
47:25Talk then.
47:25Megan mentioned we could do four for £12.
47:27That was the first point where we effectively imposed a ceiling.
47:30We can't, then, even say anything higher than that.
47:33I feel like it's all kind of being pinned on me at the moment.
47:36I feel like I'm just going to get thrown under the bus
47:38when we're in the boardroom.
47:39And then you shake hands on a dumb number,
47:41and now we are in this cafe.
47:43The fact that you guys even thought that that was a negotiation
47:46just blew my mind.
47:47My worry is that Tan is great with his words.
47:49He's so calculated.
47:50He speaks so seriously.
47:52But people are starting to realise that all he is,
47:54is a bunch of clever words.
47:56The length of time that we took trying to make pasta in the kitchen,
47:59you didn't make as many portions.
48:01I'm going to be honest with you.
48:02We sold out.
48:03There was no more customers.
48:04Yeah, but did you sell out because you had such low consequence?
48:06No. Even if we'd had more, it wouldn't have made any difference.
48:09I'm going back into the boardroom very confident
48:12because I have solid points to back up my case.
48:14And I feel there are many people on the scene who are coasting by in this process,
48:18who need to leave.
48:19Yes, send the candidates in, please.
48:31Well, I believe you lost because you spent too much money on ingredients.
48:48Poor negotiation.
48:50Why did you drop so much?
48:51We went into that negotiation without a clear idea of how many canapes we're offering.
48:56Your client said £10. Just pulled it up like that because they thought,
49:01I've got a bunch of mugs here.
49:03Yeah.
49:03Let's see if we can leg them over a bit.
49:05Mm-hmm.
49:05They did.
49:06Yeah.
49:06It was because Tan shook hands immediately after saying a number that was desirable to them.
49:11After Megan had mentioned,
49:12£12 we can do for four canapes,
49:14they counted for 11.
49:15So I tried to shake hands to get it as close to 12 as possible.
49:18Where did £12 come from?
49:19No, I'll tell you what happened. You started at 25 and went up to 27.
49:25You said 12 and you said let's shake at 11.
49:27At 80 after that.
49:28That's exactly what happened and it all happened like that.
49:30Am I right in saying, Tanmay, that you consider yourself a poker master?
49:34I'd like to think I'm a strategist. I think poker's a game of strategy.
49:38I'm starting to think that you hold your cards the wrong way round.
49:41So am I.
49:42Perhaps in this case, yep.
49:43Megan?
49:44You've never come across people making derisory offers like half of what you want for something?
49:49Yeah.
49:50What would you say to them?
49:51I'd try and negotiate and get the best deal.
49:53No, you're trying to negotiate, you'd turn to piss off, wouldn't you, really?
49:58They were ready to pay 20 quid.
50:01They were ready to pay 20 quid. That was in their budget.
50:04Yeah?
50:06Anyway, for the carbonara, the total cost was £179.
50:12The pancetta was at £112 of that. It's ridiculous.
50:18Yes. I mean, we had a lot of pancetta, but that was the USP, that it was a meaty pancetta.
50:24Bearing in mind the dietary constraints, it was a worse team selection than Spurs would pick,
50:29if you ask me.
50:31And that's saying something.
50:32Okay. So we get to the market. Now, you set out to leave with 80 portions of pasta.
50:40You actually left with 40 portions. If you would have made 80, you may have won this task easily.
50:46Yeah.
50:47So what went wrong?
50:48We didn't make enough. We still had a big ball of dough that was sitting there,
50:52and unfortunately, we didn't have the time to make it.
50:55We spent a lot of time making the pasta, but that's because people asking incompetent questions.
50:59I had to teach Andrea and Megan how to boil the eggs.
51:03That's a doubt.
51:04You know, I can't get my head around that, about boiling an egg.
51:07I really can't.
51:08Me neither.
51:08Even I know that, right?
51:10You put it in boiling water, you then pour cold water on it to cool it down,
51:15you smack them down like that and the shell comes off.
51:18Bloody hell.
51:19What problem could you get with the egg?
51:21Were you trying to put it in a toaster or what?
51:23The eggs were actually the first thing that we did, and then we did move on and we helped your side
51:27make the pasta, and that is the reason why our team was late and we weren't able to assemble the canopies.
51:33And 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.
51:38Right. I've had enough of listening to this.
51:41Carrington, which two people are you going to bring back into the boardroom?
51:45I would like to bring back Tan and Megan.
51:49Right. The rest of you go back to the house.
51:54Thank you, Tim.
51:59Right. I'm going to have a chat with Baroness Brady and Tim.
52:04And then I'm going to bring you back in here.
52:06And at least one of you is going to be leaving the process today.
52:10Okay. Off you go.
52:12Well, so she's brought back in Tan and Megan.
52:25Well, I can see why she brought Megan back.
52:27I mean, Karishma was at £27 in the negotiation at this stage and Megan immediately jumped in at 12.
52:34Tan is defending himself from being forced into a position where he could only close at £11.80.
52:40But if somebody makes an offer at £12, he should have gone back and said,
52:44do you know what? Can we start back where we were at £27?
52:47Ridiculous.
52:48Yeah.
52:48Carrington.
52:49When you're the project manager and you have no idea on what your product cost,
52:55it's impossible to think you can work out your profit.
52:57Exactly.
52:58And that's just a fundamental flaw.
53:02Yes. Could you send the three of them in, please?
53:15Now, Carrington, I'm sure that the two of your colleagues would like to know exactly why you
53:20brought them back in.
53:21So, I decided to bring Tan back because I don't actually know what he contributed to
53:25the task, apart from failure. He literally shook on the price of £11.80.
53:29I don't understand how they got in that. I'm still speaking. Sorry.
53:31Why did you shake on £11.80? That makes no sense.
53:34If I may. So, when we got to negotiations, she said the max should pay is £12.
53:38Megan set the guardrails for four for £12, at which point I knew we couldn't go higher than £12.
53:46Sorry. Sorry. Sorry. Listen.
53:48It's blatantly obvious that you should have turned around at that stage and said,
53:52no, no, no. Hold on a minute.
53:53Yep. I agree with you, Lord Sugar. I think there's been some big mistakes made here.
53:58What made you pipe up with £12?
54:00It was really messy, Lord Sugar. And like I said, we went in with no strategy.
54:04So, is it his fault or your fault?
54:06Because you closed the deal, I feel like we could have still
54:09came away with it and mentioned the service charge on top.
54:12Okay. Carrington, bad decisions from you from the get-go.
54:17I said that I wanted to do the maximum portions, which were 80.
54:20Then when we got to the day two of making the pasta, I couldn't fully be on the pasta station
54:25because I had to help people who couldn't follow simple tasks.
54:28Who should be fired, do you think?
54:29I think Tan should be fired. I think Tan should be fired because he shook on 11.
54:32Because she said 11.
54:33Yeah, because she was having you on.
54:35Who do you think should be fired?
54:36From my perspective, it should be Carrington.
54:38And realistically, if they just sold 15 more portions, we would have actually won this task.
54:42Who should be fired, Megan?
54:44I think Carrington, personally.
54:46Okay. And why is that? Go on then.
54:48I just think the fact that you guys didn't sell as many products as you should have,
54:53the quantity was so low.
54:54Look, I don't want to hear any more now. I'm going to try and conclude here.
55:00I think, Carrington, you should be concerned because I do think that you had no strategy whatsoever.
55:07Tanmay, 11.80. Ridiculous.
55:17And the same for you, Megan. Just jumped straight in like a silly fool.
55:23But with all of that said, Carrington is difficult for me to overlook.
55:32No costings. You didn't know your costings.
55:37But actually, I've decided that the real culprit in this particular one
55:43is somebody who has interfered in negotiations.
55:47And so, it is with regret.
55:50Tanmay, you're fired.
55:51Thank you for the opportunity, Lord.
55:53She's ready. Tim.
55:54You're a good talker, Carrington.
56:04I shall be keeping my eye on you.
56:06Megan, what the hell was you doing going from 27 pounds to 12 pounds?
56:12I don't get it.
56:14But I'm going to give you all another chance.
56:16So, go back to the house.
56:18I absolutely think Lord Sugar made a mistake.
56:25I think I've got a lot to prove in the tech world.
56:27But you win some, you lose some.
56:31When Dan put himself forward for PM, a little bit out of his comfort zone.
56:34And do you know what?
56:36I should have trusted his judgments a little bit more than I did.
56:38We're back!
56:39Yeah!
56:41Come on!
56:44Okay, let's sit down, let's sit down, let's sit down.
56:48Tell us, what happened?
56:49It was insane.
56:51Like, Lord Sugar was not having it.
56:52He essentially said that Tan was the failure of the task
56:55because he did a negotiation for 1180.
56:58Not acceptable, you've got to go, essentially.
56:59That's great.
57:01But wait, Megan said I should be fired.
57:02Megan!
57:08Drama.
57:12Now, 16 candidates remain.
57:15The search for Lord Sugar's next business partner continues.
57:21Next time.
57:21Welcome, big zoo.
57:23Famous faces.
57:24What a run.
57:25Hello!
57:25Hello!
57:26What a random dude.
57:27Fisticuffs.
57:28Action!
57:29What are you doing now?
57:30I think it's a bit of a risk.
57:32And in the boardroom.
57:33The logo looks like a road sign on the M6.
57:36Sink or swim.
57:37Welcome,.
57:37You're fine.
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