- il y a 22 heures
The Apprentice UK Season20 Episode7
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TVTranscription
00:00The next 12 weeks will be the toughest of your life.
00:04Lord Sugar is on the hunt for the next big thing.
00:07This is an opportunity of a lifetime.
00:11Battling for his backing, some of Britain's brightest prospects.
00:15Come on boys, get up. Your life depends on it.
00:19And then hit him.
00:20It's a deal worth fighting for.
00:22I can sense a bit of friction, absolutely.
00:24Daniel, was that on you?
00:25No.
00:26I was just a king then.
00:2820 candidates.
00:29I've never been kicked in the balls by a goat, to be honest with you.
00:3212 tough tasks.
00:34This is a complete and utter joke.
00:38Just jump straight in.
00:39One life-changing opportunity.
00:42You're fired. You're fired.
00:43You've completely messed it up.
00:46You're fired.
00:54Previously on The Apprentice.
00:56I want you to create a story for four to six-year-olds.
01:01We're not going to get this book finished.
01:03That's what you wanted to do.
01:03Can we just stop, please?
01:06Andrea's team lost the plot.
01:08This is a travesty.
01:09It's disappointing.
01:11And the boys' toilet humour.
01:13Duh, duh.
01:15Something like that.
01:16Sent their story down the pan.
01:18Where's the funny in that book?
01:19Because we can't find it.
01:21In the boardroom.
01:22I would like to change my decision.
01:24Marcus's muddle.
01:25You ain't showing me nothing.
01:27Was his final chapter.
01:29You're fired.
01:394am.
01:41Hello?
01:42Good morning.
01:43Lord Sugar would like to meet you at the Café Royale Grill in central London.
01:47The cars will be outside in 30 minutes.
01:49Oh, gosh. All right. Thank you.
01:53Why? It's time!
01:55He wants us to meet him at Café Royale.
01:57Café, it's a food task.
01:59Better than the losers' café.
02:01Do you know what? I am a little bit worried.
02:02Food is not my forte.
02:04It'll be interesting to see who's going to step up.
02:07It doesn't sound like we have many foodies around us.
02:09I think there's a couple of girls that bake,
02:10but baking and cooking is two different things, right?
02:12Yeah.
02:22None of us have been PM'd yet, and so...
02:24I don't think I can manage such a big group of big personalities right now.
02:28That could be your challenge for the week, Dan.
02:29Yeah.
02:31In the heart of the West End, Café Royale.
02:37Historic London landmark and hub for high-end dining.
02:50Good morning.
02:52Good morning, Loshiga.
02:54Welcome to the Hotel Café Royale.
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.
03:17I'm giving one team 25 kilos of chicken and the other 25 kilos of eggs.
03:26Now, this task is all about maximising revenue.
03:30So you're going to create a dish to sell to the public
03:34and meet a corporate client looking to place a bespoke order of canapes,
03:41which you will prepare and serve at an event tomorrow.
03:47Right.
03:47I think it's time we mix the teams up now.
03:50So Megan, Andrea, Carrington and Karishma swap with Harry, Dan, Connor and Raj.
04:03So the egg team will be called Team Eclipse
04:07and 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.
04:21Everything clear?
04:23Good.
04:23Well, good luck.
04:25I'll see you back in the boardroom shortly.
04:27Off you go.
04:31Teams have two days to hatch a profit from chicken and eggs.
04:35I think the big question is, what come first?
04:37Chicken or the egg?
04:39But first...
04:40Does anyone have any food or cooking experience?
04:43Pluck out a leader.
04:45So I'd like to put myself up for PM.
04:47You know, I've been basically raised as a young child
04:50in the back of a fish and chip shop.
04:53Not so much on the cooking element, but definitely front of house.
04:55Yeah.
04:56So I bake.
04:57I don't cook.
04:59I try to cook a meal.
05:00I can follow her recipe.
05:01So I 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 canapes.
05:13So I kind of know what to expect when you go to these sort of things.
05:17Shall we start over then, Dan?
05:19So, all in favour of Dan.
05:21That's one, two, three.
05:22All in favour of Rajan.
05:24That's one.
05:25All in favour of Ruffner.
05:28That's three.
05:29So it's between Dan and Ruffner at the moment.
05:31I'm happy for you if you want to.
05:32Yeah, why not?
05:34Okay, there we go.
05:34That's him.
05:35Dan, our leader.
05:37I'm not really too sure why they picked me.
05:39I do cook a lot of chicken.
05:41But I'm not sure whether that justifies me being PM.
05:44Okay, a lot of pressure now.
05:48On Team Egg.
05:49I've worked at a vegan cafe for the last seven years,
05:51and I cook a lot at home.
05:53Top of the pecking order.
05:55Let's wrap on.
05:57No 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.
06:05Yeah, 100%.
06:06Okay, what about carbonara?
06:07Because it's got egg in it.
06:08And that's our main ingredient.
06:10Good idea.
06:10Very versatile.
06:11Add some value there as well.
06:12Yeah.
06:13Okay, 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.
06:22You're not eating the eggs.
06:23I can do that.
06:24You can do that?
06:24I can do that.
06:25As well as that, I don't eat pork,
06:27but I'm happy to handle it and make it.
06:29I eat everything.
06:30Okay, so that's all sorted.
06:35Across the hall.
06:37I actually love making pies.
06:38I think pies are such a British dish.
06:40Yeah.
06:41Working on ways to turn clucks into bucks.
06:44All the curry is a national dish.
06:46It's a massive dish in the UK.
06:48Dan's team.
06:50Maybe with a chicken curry, we can tailor it.
06:53So if somebody wants it with rice, they can have rice.
06:55If they want it with naan, they can have naan.
06:57Yeah.
06:57I mean, do you think people would eat curries in hot weather at a market?
07:01That's the only thing I'm worried about.
07:02It sounds like you're not super excited about the curry,
07:04but you're more excited about the pies.
07:05No, no, but that's a good idea too.
07:07But I'm also quite open to everyone's ideas.
07:09So we could do a curry pie with a masala mash with some sort of spices
07:14and a mushy peas and a different type of gravy.
07:16Yeah.
07:18Dan's management style was incredibly considerate.
07:21He's listening to what everybody has to say.
07:23Now, I understand that, but what Dan actually wants
07:25is getting lost in the noise, and he's coming across as quite indecisive.
07:29So, guys, we need to be a bit more definitive here.
07:31We need to make a choice.
07:32A or B, is it the pie or is it the curry?
07:34What do you think, Dan?
07:35I have no expertise at that.
07:37I personally would go for the pies,
07:38just because you can upsell the mashed peas in the gravy.
07:40Okay, perfect.
07:41Chicken pie is his.
07:42Chicken pie.
07:43We've got our leader.
07:44We've got our pie man.
07:47On 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.
07:53Okay.
07:54Assigning roles to create a winning recipe.
07:57Chris, I'd like to make you the sub-team leader,
07:59just because you've got the right idea
08:00and you can sort the corporate clients.
08:02Okay.
08:02Project manager, Carrington.
08:06Carrington, we're leaving people with no skill set.
08:09You're putting in the kitchen, you're making recipes.
08:11I think it's super important that we have someone in the kitchen
08:13who's confident in the kitchen.
08:14Do we have someone in this team that's confident in the kitchen?
08:17No.
08:18Okay.
08:18Can't cook.
08:19It's not my bag.
08:20Should I scratch that and we do us four in the kitchen?
08:23Yeah.
08:23So, my team will be myself, Kieran, Lawrence and Priyash.
08:27Yeah.
08:28I've got to be honest, guys.
08:29I don't like cheese, so I've never eaten carbonara in my life.
08:32Yeah, listen, I don't touch pork.
08:34I don't eat pork.
08:35I'm sure it will be delicious.
08:40On team chicken.
08:41I mean, as a team, where would you prefer me being based?
08:44Cautiously carving up his crew.
08:46Well, that depends on your skill and your comfortability, mate.
08:48Yeah.
08:48Business owner, Dan.
08:51But then what I don't want to do is send, like, a load of people up to the kitchen
08:53and no one is actually, no one is actually great.
08:56I'm happy to, if you want me to do either or.
08:58I don't want to make it any more difficult for you because it's really hard.
09:01Yeah.
09:01We need a bit more decision here now.
09:03Yeah.
09:03Dan, back yourself.
09:04You got this.
09:05You got this.
09:05You got this.
09:05You got this.
09:06Okay, so, um, quite the conundrum for me, really.
09:10So, I will do.
09:15On the sub team, Rajan's going to be leading it with Roxanne, Pasha and Vanessa in the corporate
09:22team.
09:22Does that sound okay?
09:23I mean, is everyone happy with that?
09:26I 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.
09:36Just have to wait and see.
09:37Okay, guys.
09:38Everyone happy?
09:38Let's do it.
09:39Let's go.
09:40Let's make some pasta.
09:41Let's do it.
09:41Pasta.
09:4411am.
09:46Today, half of each team will design a dish to sell tomorrow.
09:50What do you think is keys to success in the kitchen, Dan?
09:52Making 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, one that doesn't eat eggs, and the other one that's...
10:08One that can't switch part 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.
10:15I think he feels quite confident in tasting.
10:18What's this here?
10:19Or is that a daft question?
10:21I think that's Big Ben.
10:22Is it Big Ben?
10:23Yeah.
10:24Oh, fantastic.
10:26Wow.
10:29Okay, do you want to try this now, Priyash?
10:31Aiming to cook up the perfect carbonara.
10:34Yeah, but I need someone else to try.
10:35A team avoiding egg, cheese, and pork.
10:40I like that taste, but it was actually really nice now.
10:45So, if you don't eat pork, you don't eat cheese, and you don't eat eggs, who's trying these recipes?
10:52Not all of us can try the dishes.
10:54I've tried the individual ingredients before they go.
10:58Have you tried the recipe?
10:59Oh, no, I wouldn't either.
11:00Have you tried the recipe?
11:01Likewise with Kieran.
11:01No, no, okay.
11:03So, we need to decide what extra ingredients we need to add to our carbonara.
11:07This pancetta is nice.
11:10I mean, do we want to be adding more meat in this?
11:13In that case, that means we can't charge £10 of the carbonara if we're going to make it extra meat,
11:17extra pancetta-y.
11:18We're not shy on the meat.
11:19Yes, we've spent a bit more money on it, but we've got a USP there as the meat as carbonara
11:23we've eaten.
11:23Good sales point.
11:24That could be a winner.
11:25Okay.
11:26I'm happy with that.
11:28Kieran 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.
11:38I mean, the task is all about making profit.
11:42On the other team...
11:44We need to really think about what would make this chicken pie different.
11:47Dan's pie posse...
11:48Because I know you're going for the safest option.
11:51Experiment with fillings and flavour.
11:54Is it difficult if you make it a classical chicken and mushroom pie with a kind of curried twist?
11:59No, I think you just put the curry powder in it.
12:01Okay, do you know what?
12:02Let'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.
12:07Yeah, what about masala?
12:09We can add a little bit of garam masala, I think.
12:11It's quite strong.
12:12Yeah, this is my little worry about...
12:14That's fine, if you're worried.
12:16About scary.
12:16Why don't you try it if you're worried about it?
12:19I mean, but what do you guys think?
12:20What do you suggest otherwise?
12:22It's just we're going around in circles now.
12:23And we will...
12:24Whatever you say, we will follow.
12:26Okay, look, I would be more comfortable doing the traditional chicken and mushroom with time in there.
12:32And I know it's playing it safe.
12:34Right, okay, well that's sorted it.
12:35Okay.
12:37I think Harry and Rotna had some creative ideas that Dan was very hesitant to take.
12:41Playing it safe in a crowded market tomorrow.
12:43I'm not sure if we're going to stand out against all the other retailers.
12:46I do just want to apologise for not going for this curry thing.
12:49I just don't want to offend anyone.
12:50No, no, no, no, it's okay.
12:51Look, we're going to support you.
12:53It's fine.
12:55Mid-afternoon.
12:56One suggestion.
12:57Tell me.
12:58With the flour, I'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.
13:06I'm not talking about wasting loads of money.
13:08Team egg.
13:10Let's go for the maths.
13:11We need to make 80 portions.
13:13Yes.
13:14So, flour, 1.5 kg equals 10 portions.
13:18The flour is £3.90 for five kilograms.
13:21And then you've got five grams here.
13:23You said flour.
13:24How much do you need?
13:25Five grams.
13:26Are you sure that's correct?
13:27What?
13:28Right.
13:29So, the recipe.
13:291.5.
13:30Yeah.
13:32Plus five.
13:33Why do you need?
13:336.5.
13:34Why do you need to add plus five?
13:35Show me your recipe.
13:37Five grams of flour plus 1.5 grams kgs of flour.
13:40Oh, five grams.
13:41Yeah, it's five grams, yeah.
13:42That's what I said.
13:43That's my five.
13:43Yeah.
13:44So, can you help me with the maths?
13:45Yeah, yeah, yeah.
13:46So, we're going to need to, unfortunately, buy two.
13:48And then.
13:49No, no, no.
13:50We're not going to need two.
13:51We're going to need, if we need.
13:52Oh, my God.
13:52For each one, each set of, no, please, just let me finish.
13:58For each one is just over one bag of flour.
14:02So, we would need eight bags of flour plus one extra for spare
14:06because we've got that five grams spare at the end.
14:08Guys, that's wrong.
14:09Mate, I'm losing my mind.
14:10Listen, according to my calculations, we need about 14 grams of flour.
14:1414 grams or 14 kilograms?
14:1614 kilograms because 1.5 kilograms of flour equals 10 portions.
14:20So, 8 times 1 is 8 and 8 times, okay, maybe.
14:25Yeah, mate, listen, we've got a guy with a maths degree here,
14:28so we shouldn't be making any mistakes.
14:30Oh, my God.
14:32Three of them were working at it and Priesh has a maths degree.
14:36Look, I wouldn't mind if these were really difficult maths,
14:39but it's pretty simple.
14:41I have 173.93.
14:45I had a 162.05.
14:46Oh, Jesus, boys and girls, this is not.
14:49What have you got?
14:50Not that.
14:53Central London.
14:55Laid on by Lord Sugar.
14:57Hello. Good afternoon.
14:59Hello. Welcome.
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 feed,
15:14but with a modern twist.
15:15Dan's corporate crew.
15:18You are such a phenomenal brand,
15:20and so it would be absolutely amazing to just give you the finest canapes
15:25that have ever existed.
15:27We're going to go above and beyond for you guys
15:29and hopefully be able to exceed your expectations.
15:31Hey, that's good to hear.
15:34Okay, awesome.
15:35Is there anything that you kind of want us to avoid?
15:37I would encourage you to think about the creativity in those recipes.
15:43A chicken skewer is a chicken skewer is a chicken skewer.
15:46Have you given a thought as to how many canapes you're looking for?
15:50Six canapes a head.
15:52And how many heads are you expecting?
15:5540. We've got 40 guests.
15:5640 guests.
15:57Okay.
15:57So on a price of six canapes per person,
16:00we're coming in at around the £25 per head mark.
16:03Okay.
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.
16:11I'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.
16:21I'm really sorry.
16:23What about 20?
16:24It's a nice round number.
16:26If you turn up tomorrow with beautiful canapes, creatively executed,
16:31I'll pay you £20 a head.
16:33So can we shake on it?
16:34We have a deal.
16:35We won't let you down.
16:36Okay.
16:38And they think they've got a good deal,
16:40but the clients were very specific.
16:41If there's anything below their requirement,
16:44they won't pay them that £20.
16:46So I don't think they've actually got a deal at all.
16:48They've got a bit of a hope and a prayer.
16:50They were tough negotiators.
16:51I mean, the kitchen team have a very hard task ahead of them.
16:55We've just got to get it to that standard and make sure everything is done well.
17:00Can we have a little discussion about prices?
17:02Because I don't want to be flummoxed.
17:04Across town...
17:05What were you thinking if we were offering, say, three canapes per guest?
17:08The egg team...
17:09I think if we did £5 per canapé...
17:14Look to land a knockout deal.
17:19We are so excited to be working with you guys on your event.
17:23Thank you.
17:23Do you have, like, a number in mind that you'd want to do per person?
17:26In our heads, we were probably looking at four canapés per person.
17:28I'm thinking if we give you a good variety with the salmon option, we're going to give you
17:34the really, like, high-quality salmon.
17:36So it's a scrambled egg and smoked salmon blini, is that correct?
17:39Yes, smoked salmon blinis.
17:40Yeah.
17:41So the price we had in mind per head was around £25.
17:45OK.
17:45I think that was for the three canapés, right?
17:48We came in mind with three canapés.
17:49Yeah.
17:49So with the additional canapés, I'm looking at around £27 per head.
17:53To be really honest, that is all way above what we're absolutely...
17:55I think we're really quite off the mark at the minute, because actually we were potentially
17:58looking at £10 to £12 for about four canapés, so we are substantially off of the
18:03mark here.
18:03If we go down the route of doing the sandwiches, the bellinis, the egg skewers and the deviled
18:08egg, would you be willing to do that at £12 per person?
18:13I think, you know, potentially, ideally for us, £11 would be better for those four.
18:17We push you for £11.80 and shake hands.
18:19OK.
18:20As long as the service is good.
18:21Yeah, absolutely.
18:21OK, lovely.
18:22Thank you so much.
18:23Thank you.
18:23Thank you guys.
18:24Thank you so much.
18:25We look forward to seeing you tomorrow.
18:26OK.
18:27See you tomorrow.
18:27Bye-bye.
18:28Thank you.
18:28Oh my gosh.
18:29Guys, Megan, why did you jump in on that?
18:33What do you mean?
18:34OK, let's talk outside.
18:38Do you see that there was no negotiation there?
18:40I disagree.
18:41I think there was.
18:42No, there was no negotiation.
18:43When 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.
19:02Tan, Megan, all of them, I don't understand how these are business people.
19:05I don't even understand why they're here.
19:07I'm telling Lord Sugar to send them both home.
19:10All over?
19:11Yeah.
19:11Just get a little snubber it, yeah.
19:134pm.
19:14Total cost is £101.66 and it's going to be roughly £1.45 a pie.
19:19OK.
19:19Ooh, I've got a call.
19:21For team chicken, we have 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.
19:35We 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.
19:44So we agreed on four canopies and we're only making £11.80 per head.
19:50The only thing Carrington is she also promised high-end luxury salmon.
19:55No, I said good quality salmon.
19:57So 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...
20:14OK, we'll discuss this all later.
20:16We're one team.
20:17We're working together.
20:18Against each other?
20:18Yeah.
20:19So we'll get back to you guys later.
20:20OK?
20:21Bye.
20:22Bye.
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...
20:36So we're going to do one chicken, one courgette and the chicken on the ends.
20:41...to meet a high-end brief...
20:42Personally, to me, that seems like very little courgette.
20:44Yeah.
20:45...in search of inspiration for their egg-based treats...
20:49Let us know when we wanted the canapes.
20:51...project manager, Carrington...
20:52Well, why don't we do chilli flakes with sriracha?
20:54Yeah, that would be a nice spicy option.
20:56Yeah.
20:57...and her reluctant team of tasters.
21:00On to the next, egg skewers.
21:01I just say, what about a little gherkin?
21:03And I was thinking this fajita spice mix...
21:05I was looking at that as well, yeah.
21:05...just to sprinkle it on top, just to make it add a bit of colour.
21:08Yeah.
21:08So that's done.
21:09That tastes diabolical.
21:10Oh, gosh.
21:10You're running out of time.
21:11I'm aware of that bonus, Brady, sorry.
21:13Just try things faster.
21:14Faster, faster, faster.
21:15Does egg and cheese go?
21:17Cheese and egg don't go either.
21:18Asparagus and eggs?
21:19I've got a good idea, actually.
21:20Balsamic drizzle, bit of gherkin, done.
21:22Oh, thank gosh.
21:23I'm not sure about the gherkin.
21:26Balsamic 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.
21:526pm.
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 canapes is about £100.
22:03Tomorrow, crunch time.
22:125am.
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 canapes, do you want us to install that here or there?
22:27I say there, just in case they fall over in the car.
22:30Project manager Carrington.
22:32Is everybody clear?
22:33Yes, Chef!
22:34In the other kitchen...
22:36We're doing a creamy chicken and mushroom pie.
22:38Dan preps his chicken crew.
22:41So guys, what canapes have you created for us, for our menu?
22:44One is a popcorn chicken.
22:46OK, cool.
22:47We've then got the chicken skewers, which is going to be with a fajita seasoning rub.
22:51And courgettes.
22:52And courgettes.
22:53Thank you.
22:53So, is the courgettes the only vegetable we have?
22:57Yeah.
22:57I mean...
22:57It's very simple.
22:58The client did actually say that chicken skewers is very simple.
23:02So we wanted to avoid what chickens go up.
23:04We did have to push to get double the amount of courgettes.
23:07So one slice.
23:08Press from here.
23:09So that Dan could agree with that chicken piece.
23:11Slice of courgette.
23:12Chicken piece.
23:13So it's literally just courgette and nothing else.
23:15And then we do.
23:15Yeah.
23:17In North London.
23:19Is this one?
23:22Wrangling with their recipes.
23:25Erm...
23:25What's wrong, Andrea?
23:26You look confused.
23:27Right, what am I doing now?
23:29Carrington's team of novice cooks.
23:34So you've got ten in there?
23:36Yeah.
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.
23:45Let me jump in there.
23:45Do you want me to help you?
23:46Be careful because there's hot water now.
23:48Yeah.
23:49What are you doing?
23:49Put some in your eyes.
23:52This should be the easiest bit.
23:54That one's already cracked.
23:55Where is it cracked?
23:56There.
23:57Oh gosh.
23:59Megan and Andrea can't boil eggs.
24:02How can they not boil eggs?
24:03It's as simple as us.
24:04Egg in water, egg out of water, Bob's your uncle.
24:07So you have to really watch them like a hawk
24:08to 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,
24:18it 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 okay with that?
24:35Yeah, but mushrooms shrink when you cook them.
24:37Okay.
24:38Stirring the pot.
24:40Oh, Dan, Dan, Dan, Dan.
24:41What?
24:42Dan's team.
24:44Okay, so the mushrooms have been added to the chicken stock.
24:47Well, it's all going in the chicken stock at some point.
24:50Oh, okay.
24:51Oh, okay.
24:52So the chicken has already been added.
24:53Okay.
24:53Some 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
24:59of the stock and the ratio with the chicken.
25:01So now we have to go by best guesstimate.
25:06Sounds good.
25:07Sounds good.
25:08Okay.
25:09It's just consistency.
25:09It's going inside a pie.
25:11It is going inside the pie, but we need all the pies to taste the same.
25:15Okay, do you know what?
25:15Maybe just leave me to this, yeah?
25:18And you guys go back to the pies.
25:20We're just trying to help.
25:22Yeah, I know.
25:22Okay, 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
25:33of 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.
25:42Temperatures rise.
25:43If we 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.
26:00But I need to flour it again.
26:03Use some flour.
26:04Flour.
26:04Flour.
26:05Flip it.
26:07Guys, I need more flour.
26:08Is there more flour anywhere?
26:10I don't know where it is.
26:11I haven't seen it.
26:12Is it?
26:12If that's all we've got, we're in major trouble.
26:15We've got 13 bags of flour.
26:17Yeah, but did you account for all the sprinkling?
26:19Yeah, yeah, yeah.
26:19But we only have one bag of flour for the sprinkling.
26:21Yeah.
26:22So I don't understand where the extra four...
26:24We should have had, what, four or five spare bags of flour.
26:28At the moment, it's not looking like we're going to have enough pasta.
26:31We've just got to do what we can.
26:32Whatever we have, we're going to sell.
26:34We're just going to have to work with what we've got and be flexible.
26:37So, essentially, the calculations were off?
26:39In short?
26:40Yeah.
26:42We're running out of flour here.
26:43It's just going all sticky.
26:44Keeps breaking.
26:47On Team Chicken...
26:49So, Dan, just quickly, chicken, courgette, chicken.
26:53Yeah?
26:55Dan's recipes...
26:55Are you happy with the size, or do you think it's too thick?
26:57I think that's quite thick.
26:58Cut them this way.
26:59What 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?
27:08Yeah.
27:09Dan, do you not think that there should be a little piece of courgette at the bottom,
27:12and 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 does.
27:22I will.
27:22We need an executive decision.
27:24Dan!
27:24Okay, so, courgette, chicken, courgette, chicken.
27:28What I keep seeing from the corporate team is, at the moment,
27:31they're all trying to cover their proverbial behind.
27:33They're all thinking they can get out of trouble by saying,
27:35well, he said I should do this.
27:37But they're forgetting.
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 it, though?
27:45Well, I mean, it's just, just use your brain.
27:46Now, how thick does a courgette need to be?
27:48Well, what do you think looks good?
27:52Mid-morning.
27:53Box up, head out, alright?
27:55Let's go, let's go!
27:56While both canapé crews...
27:58Right, let's go, come on, let's get out of there.
28:00Head to corporate events...
28:01Quick, quick, quick!
28:03Carrington's market team...
28:04Finish up, Chris, we need to go, mate.
28:07...take stock.
28:08How much portions are past that 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.
28:20And get out of here, please.
28:21Let's get out of this kitchen.
28:23But 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.
28:32Okay, trays in the oven, all hands.
28:34Thank you.
28:36Thank you.
28:36Okay, and done.
28:40Greenwich Market.
28:41Come on, come on, come on.
28:43Let's go, let's go, let's go.
28:45Arriving before the lunchtime scramble...
28:47Right.
28:48Let'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.
28:56Absolutely, mate.
28:56Let's do it.
28:58Let's do it.
28:59Muffles.
28:59Muffles.
29:00Six, seven quid.
29:02Muffles, that's nine quid.
29:04Wait, guys, guys, guys.
29:05Cheers, Kate.
29:06They're not here.
29:07Right, you know what that means.
29:08We go, go, go, sail.
29:09Let's do it.
29:10Come on, guys.
29:10Let's go.
29:11Let's go.
29:12Get it on, mate.
29:13Come on.
29:14There he is.
29:17Right.
29:18Right.
29:18We'll bring you the customers.
29:20You bring us the food.
29:22Fantastic energy.
29:23Get it on.
29:24Come on, mate.
29:25Come on, mate.
29:25I'm in.
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.
29:37Thank you.
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.
29:55OK.
29:56Are you going to be ready?
29:57We're going to work as fast as we can.
29:59OK.
30:01Karishma's corporate crew.
30:03I just want to know, are we putting mayo on, definitely, or not?
30:06Karishma, this double-check in mayo is going on as well.
30:09No, the scrambled egg is not for this.
30:11This is the egg in this.
30:11This is the egg in this.
30:11It's the egg in mayo.
30:12It's already been prepared.
30:14Andrea, we want to put it that way.
30:15So, into four, then?
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.
30:24Yeah.
30:24I'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
30:29out and put it again.
30:31Hey, how are you?
30:33Yay!
30:33I would shake your hands with your gloves on, which means you're prepping.
30:35Yeah, don't worry.
30:36We're doing all the preparation for your...
30:37We're still prepping.
30:37Just conscious, we've got 40 people here ready for the...
30:41Yes, yes.
30:41That's how long we're going to be.
30:42These here and these are about two feet.
30:44It's not too long.
30:45Can we get rid of the plastic boxes?
30:47Yeah, there's all moving to the side.
30:48Because we've got 40 people here.
30:48Brand new office.
30:49No worries.
30:49All right, no worries.
30:51Great view, that's all.
30:55All right, full Cockney, here we go.
30:57At Greenwich Market.
30:59Ladies and gentlemen.
31:00Sales 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.
31:15We have got the meatiest carbonara this side of Rome.
31:19Do we have any takers over there?
31:21Hey!
31:22You know you want to.
31:23Oh!
31:26Yeah.
31:27Yay!
31:28So, we've got three carbonaras.
31:30Three carbonaras.
31:31Six, seven, fifty.
31:31Six, seven, fifty.
31:32Can I make it fifty if it gives you a smile?
31:34Yeah.
31:35First Italian customers, this is the big test, guys.
31:38The Italian says...
31:40I guess it's eight and a half.
31:42Yay!
31:43Thank you so much.
31:45Yay!
31:45For the energy, for the enthusiasm, can we get a 50p tip?
31:50Oh!
31:53Yay!
31:58On 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.
32:09What?
32:10A pie on it's own for £8.50 or a full meal for £10.
32:15Chicken and Mushroom Pie.
32:16Ladies and gentlemen.
32:18Bye, 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?
32:29Chicken and Mushroom Pie, anyone?
32:31Hello!
32:32Chicken and Mushroom Pie, anyone?
32:38Oui, madame, si vous voulez un chicken et mushroom pie pour l'âge ?
32:42Non, je ne sais pas.
32:44Nous avons eu des réponses de réponses, je suis un peu surpris dans nos sales.
32:47Je pense qu'on ne peut pas que ça stop nous.
32:49Nous devons donner plus de énergie, plus de sales, plus de traction,
32:52plus de footfalle à notre stall afin d'accueillir les sales.
32:55Nous voulons un chicken et mushroom pie pour 8.50.
32:58Ou nous pouvons mettre un pote, un pote, un pote et un pote pour 10.
33:02Give me the whole works !
33:03Oui !
33:04Nous avons le whole works !
33:05C'est parti !
33:07Sous-London.
33:08OK, après l'heure de...
33:09Je ne sais pas, je ne sais pas, c'est à distance.
33:11OK, après l'heure de la cleaning ?
33:13Oui.
33:14Pour moi, je ne sais pas.
33:15Après un start de l'équipe de Team Egg's corporate crew...
33:18Oh, God's sake !
33:21Oh, je suis un peu.
33:23Oh, oui ?
33:24...dippant dans le parti...
33:27...Mégan.
33:29Hi, est-ce que nous avons vraiment beaucoup de choses qui ne sont pas à manger ?
33:33Et, en plus, Mégane est fabuleuse,
33:35...et qui a fait un peu de temps en chatte.
33:37Et on a peu de press et un peu d'edible flowers,
33:39...juste pour match mon outfit.
33:41Est-ce que peut-être possible de faire la bouche ?
33:44Non, elle est une sociale butterfly.
33:45Merci beaucoup.
33:47Je vais prendre, elle sera en train de vous.
33:57C'est bon, c'est bon, c'est bon, c'est bon.
34:18C'est bon, c'est bon, c'est bon.
34:48C'est bon, c'est bon.
35:20C'est bon, c'est bon.
35:39C'est bon, c'est bon.
36:01C'est bon.
36:33C'est bon.
37:19C'est bon.
37:34C'est bon.
37:34C'est bon.
37:49C'est bon.
37:50C'est bon.
38:20Juste c'est.
38:23Tomorrow, results served up in the boardroom.
38:339am.
38:35I 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.
38:45Closest one yet?
38:45Closest one we've probably had so far.
38:47I disagree, I don't think so.
38:49Oh.
38:51Really?
38:52Why was that?
38:53I've just got a feeling.
38:55Okay, so do I.
38:56I've just got a feeling, we've all got feelings.
38:58I think I won.
39:04Going into the boardroom today, I'm extremely nervous
39:06that we haven't done enough as a team to secure the win.
39:10I'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.
39:44You can go through to the boardroom now.
39:49You chose to make carbonara as your dish for the market.
39:53Yep.
39:54I 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 and it was only Priyasha
40:02can eat everything.
40:04So you don't like eggs, he don't like cheese,
40:07he can't eat bacon.
40:09Yeah.
40:09So did you go into the kitchen in biohazard suits?
40:14So you wanted to make 80 portions?
40:1680 portions, yeah.
40:17You should tell Lord Sugar about your struggle with the maths.
40:21Yes.
40:22I'm not the strongest at maths.
40:24Priyash has a maths degree,
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?
40:38I 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 a price per head.
40:54The negotiation was 10 seconds long.
40:56I said my number, then 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 did you get from 25 to 12?
41:12Megan and Tan, they kind of are narrating this
41:15as if the clients were getting really frustrated.
41:17They were.
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.
41:22Right.
41:23Let's get back to the kitchen on day two.
41:26Carrington's in charge, who doesn't like eggs.
41:30It's like putting a nun in charge of Tinder.
41:32Yeah.
41:34Just like that.
41:35Go on, tell me about how you start making this stuff.
41:38I had Megan and Andrea to boil eggs,
41:41but they both don't know how to boil eggs.
41:43So I had to see...
41:44What 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.
42:14OK.
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, we sold Lord Sugar,
42:26and 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, that in the first 15 minutes
42:33you sold four portions for £95.
42:37Wow.
42:37Which I think was very good.
42:39They did a really good job.
42:40That was very good.
42:40Thank you, Lord Sugar,
42:41but I think it's also important to recognise teamwork.
42:44It was fantastic as well.
42:45You 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.
43:10You 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 they 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 would 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
43:55OK.
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 Sugars.
44:04Yeah, so it was 40 people, but when discussing pricing,
44:07which I'll get onto, I did...
44:09We'll get onto it now, then.
44:10OK, perfect, yeah.
44:11So, in terms of pricing, we shook the hand on 20.
44:14Right, OK.
44:15You jump into the kitchen the next day,
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,
44:26there was mushrooms in it.
44:26I'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.
44:32But that's not really how recipes work.
44:35I think we were getting a bit too hung up, really,
44:37on the size of the mushroom chopping and, you know,
44:39is the courgette too big?
44:40OK.
44:41There's a lot of people who were constantly asking for direction,
44:44and I think Dan was getting frustrated that everything was being questioned
44:48rather than anybody taking any decisions themselves.
44:51I think that's accurate.
44:53So, anyway, at the party,
44:55the customer thought it was a bit bland, didn't they?
44:57Correct.
44:58We're not shocked.
44:59I think once we spoke to the kitchen team
45:01and we expressed how creative we want it to be,
45:03we found the next day the ingredients we had to work with
45:05was one courgette and a chicken.
45:07OK.
45:07Now we go to the market. How did you get on?
45:10I think it was clear that there wasn't really any branding
45:12or marketing on our team.
45:13Oh, no, you had Harry dressed as a chicken.
45:15I was dressed as a chicken.
45:15You were dressed as a chicken?
45:17I was a little chicken. It was a difficult time.
45:20I heard it was a very tight chicken...
45:23It was very tight, unfortunately, yes.
45:25Yeah, I think your nuggets were showing.
45:29Did you sell out in the end?
45:31We didn't. We had six left.
45:33OK.
45:34Let's see whether it is the chicken or the egg
45:37that came first.
45:39So, Karen, let me know about Team Eclipse.
45:42Well, 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
45:59from the corporate client. Any refunds?
46:02The client was very disappointed that you weren't ready
46:06when you arrived, but they felt they'd paid so little
46:09in the first place that they only asked for an 8.5% refund.
46:14That took your £472 down to £432,
46:19which gives you an overall profit of £508.80.
46:24So, Tim, the same question.
46:26Well, the chicken team, they spent less than the eggs,
46:30and they spent £186.81 on their ingredients.
46:35But they also sold less at the market,
46:39only bringing in £249.48.
46:43And we know they agreed an initial deal of £800
46:47from the corporate client. Any refunds there?
46:50Well, the corporate client wanted high-end canapes,
46:55and although they couldn't fault the service,
46:58it wasn't the fine dining experience that they expected.
47:01So they asked for a 15% refund, securing £680,
47:06giving the team a total profit of £742.67.
47:13Right. OK, well, your pies ended up making a decent crust,
47:19I suppose one could say.
47:20Well done. Off you go to the house.
47:23Thank you. Thank you.
47:32Oh, my God.
47:34Well, some of the stories I'm hearing here
47:37can't boil eggs and maths.
47:40Honestly, it really is a disgrace, to be honest with you, yeah?
47:44All right? Off you go.
47:45Thank you. Thank you so much.
47:51I think, Dan, you were a bit underestimated.
47:53I think, you know, obviously at times we wanted a bit more of a decision,
47:57but ultimately we got the big win,
47:59and that is, you know, a lot down to you, so...
48:00You know, I've been in business almost ten years.
48:02I think I know what I'm doing. Yeah.
48:03Good job, buddy. Proud of you.
48:07We lost the task because the negotiation was rubbish.
48:11You two ruined it. Talk, then.
48:13Megan mentioned we could do four for £12.
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
48:26when we're in the boardroom.
48:27And then you shake hands on a dumb number,
48:29and now we are in this cafe.
48:30The fact that you guys even thought that that was a negotiation
48:33just blew my mind.
48:35My worry is that Tan is great with his words.
48:37He's so calculated. He speaks so seriously.
48:39But people are starting to realise that all he is
48:42is 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, we sold out.
48:51There was no more customers.
48:52Yeah, but did you sell out because you had such a loop on steam?
48:54No. Even if we'd had more, it wouldn't have made any difference.
48:57I'm going back into the wardroom very confident
48:59because I have solid points to back up my case,
49:02and I feel there are many people on the scene
49:04who are coasting by in this process who need to leave.
49:16Yes, send the candidates in, please.
49:29Well, I believe you lost because you spent too much money
49:34on ingredients, poor negotiation.
49:38Why did you drop so much?
49:39We went into that negotiation
49:41without a clear idea of how many canapes we're offering.
49:44Your client said £10.
49:47Just pulled it up like that
49:48because they thought, I've got a bunch of mugs here.
49:50Yeah.
49:51Let'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
49:56a number that was desirable to them.
49:58After Megan had mentioned £12 we can do for four canapes,
50:01they counted for 11.
50:02so 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 at £11.80.
50:15And that's exactly what happened and it all happened like that.
50:18Am I right in saying, Tanmay,
50:19that 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 round.
50:29So am I.
50:30Perhaps in this case, yep.
50:30Megan, you've never come across people making derisory offers
50:35like 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.
50:42You'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,
51:09that it was a meaty pancetta.
51:11Bearing in mind the dietary constraints,
51:14it was a worse team selection than Spurs would pick, if you ask me.
51:18And that's saying something.
51:20OK.
51:20So, 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.
51:34Yeah.
51:34So, what went wrong?
51:36We didn't make enough.
51:37We didn't make enough.
51:37We still had a big ball of dough that was sitting there,
51:40and unfortunately, we didn't have the time to make it.
51:42We spent a lot of time making the pasta,
51:44but that's because people asked incompetent questions.
51:47I 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,
51:59you then pour cold water on it to cool it down,
52:02you smack them down like that and the shell comes off.
52:05Bloody hell.
52:06What problem could you get with the egg?
52:09Were you trying to put it in a toaster or what?
52:10The eggs were actually the first thing that we did,
52:13and then we did move on and we helped your side make the pasta,
52:16and that is the reason why our team was late
52:18and we weren't able to assemble the canopies.
52:20And if your team didn't have that pasta,
52:22you wouldn't have been able to make as many sales
52:25as you did get on the day.
52:26Right.
52:27I've had enough of listening to this.
52:28Carrington, which two people
52:30are 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.
52:39Thank you.
52:39Thank you.
52:39Thank you, Tim.
52:46Right.
52:47I'm going to have a chat with Baroness Brady and Tim,
52:51and then I'm going to bring you back in here,
52:53and at least one of you is going to be leaving the process today.
52:57OK? Off you go.
52:59Thank you.
53:07Well, so she's brought back in Tan and Megan.
53:12Well, I can see why she brought Megan back.
53:14I mean, Karishma was at £27 in the negotiation at this stage,
53:20and Megan immediately jumped in at £12.
53:22Tan is defending himself from being forced into a position
53:26where he could only close at £11.80,
53:28but if somebody makes an offer at £12,
53:31he should have gone back and said,
53:32do you know what?
53:32Can we start back where we were at £27?
53:35Ridiculous.
53:35Yeah.
53:36Carrington.
53:37When you're the project manager,
53:38and you have no idea on what your product costs,
53:42it's impossible to think you can work out your profit.
53:45Exactly.
53:45And that's just a fundamental flaw.
53:48PHONE RINGS
53:50Yes, could you send the three of them in, please?
54:03Now, Carrington, I'm sure that the two of your colleagues
54:06would like to know exactly why he brought them back in.
54:08So, I decided to bring Tan back
54:10because I don't actually know what he contributed to the task
54:13apart from failure.
54:14He literally shook on the price of £11.80.
54:16I 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.
54:22So, when we got to negotiations,
54:24she said the max should pay us £12.
54:26Meghan set the guardrails for four for...
54:28I'm just all sorry.
54:29No, I...
54:29Meghan set the guardrails for four for £12,
54:31at which point I knew we couldn't go higher than £12.
54:34Sorry, sorry, sorry, sorry.
54:35Listen, is blatantly obvious
54:37that you should have turned around at that stage
54:39and said, no, no, no, hold on a minute.
54:41Yeah, I agree with you, little sugar.
54:42I 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.
54:49And like I said, we went in with no strategy.
54:51So, is it his fault or your fault?
54:54Because you closed the deal,
54:55I feel like we could have still came away with it
54:57and mentioned the service charge on top.
54:59OK.
55:01Carrington, 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,
55:11I couldn't fully be on the pasta station
55:12because I had to help people who 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.
55:20Because she said £11.
55:21Yeah, because she was having you on.
55:22Who do you think should be fired?
55:24From my perspective, it should be Carrington.
55:26And realistically, if they 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.
55:47I think, Carrington, you should be concerned
55:50because I do think that you had no strategy whatsoever.
55:58Tanmay, £11.80.
56:01Ridiculous.
56:04And the same for you, Megan.
56:06Just jumped straight in like a silly fool.
56:11But with all of that said, Carrington is difficult for me
56:18to overlook.
56:21No costings, you didn't know your costings.
56:24But actually, I've decided that the real culprit
56:28in this particular one
56:30is somebody who has interfered in negotiations.
56:34And so, it is with regret.
56:37Tanmay, you're fired.
56:39Thank you for the opportunity, Lord Chair.
56:40I'm just ready, Tim.
56:48You're a good talker, Carrington.
56:51I 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.
57:05Thank 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.
57:18When Dan put himself forward for PM,
57:20a little bit out of his comfort zone.
57:22And do you know what?
57:23I should have trusted his judgments
57:25a little bit more than I did.
57:26Bye!
57:28Yeah!
57:30Come on!
57:31Okay, let's sit down, let's sit down, let's sit down, let's sit down.
57:35Pallas, what happened?
57:37It was insane.
57:38Like, Lord Sugar was not having it.
57:40He essentially said that Tan was the 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.
57:51Yeah, so...
57:55Drama.
57:59Now, 16 candidates remain.
58:02The search for Lord Sugar's next business partner continues.
58:09Next time...
58:10Welcome.
58:10Big zoo.
58:11Famous faces...
58:12What one?
58:13Hello!
58:14What a random dude.
58:15Fisticuffs.
58:16Action!
58:17What are you doing now?
58:18I think it's a bit of a risk.
58:19And in the boardroom...
58:20The logo looks like a road sign on the M6.
58:23Sink or swim.
58:24You're fired.
58:29The 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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