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00:00The next 12 weeks will be the toughest of your life.
00:04Lord Sugar is on the hunt for the next big thing.
00:08This is an opportunity of a lifetime.
00:12Battling for his backing, some of Britain's brightest prospects.
00:16Come on, boys.
00:17Look at that.
00:18Your life depends on it.
00:20And then hit him.
00:21It's a deal worth fighting for.
00:23I can sense a bit of friction, actually.
00:25Daniel, was that on you?
00:25So, no.
00:26I'm talking then.
00:2820 candidates.
00:30I've never been kicked in the balls by a goat, to be honest with you.
00:3312 tough tasks.
00:35This is a complete and utter joke.
00:39Just jump straight in.
00:40One life-changing opportunity.
00:42You're fired.
00:43You're fired.
00:44You've completely messed it up.
00:46You're fired.
00:55Previously on The Apprentice.
00:57I want you to create a story for four to six-year-olds.
01:02We're not going to get this book finished.
01:03That's what you wanted to do.
01:04Can we just stop, please?
01:07Andrea's team lost the plot.
01:08This is a travesty.
01:10It's disappointing.
01:11And the boys' toilet humour...
01:16Send their story down the pan.
01:19Where's the funny in that book?
01:20Because we can't find it.
01:22In the boardroom...
01:23I would like to change my decision.
01:25Marcus' muddle...
01:26You ain't showed me nothing.
01:28...was his final chapter.
01:30You're fired.
01:39Four a.m.
01:42Hello?
01:43Good morning.
01:44Lord Sugar would like to meet you at the Café Royal Grill in central London.
01:48The cars will be outside in 30 minutes.
01:50Oh, gosh.
01:50All right.
01:56He wants us to meet him at Café Royal.
01:58Café, it's a food task.
02:00Better than the losers' café.
02:01Do you know what?
02:02I'm a little bit worried.
02:03Food is not my forte.
02:05It'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,
02:11but baking and cooking is two different things, right?
02:13Yeah.
02:22None of us have been PM'd yet, and so...
02:25I 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.
02:30Yeah.
02:32In the heart of the West End, Café Royal.
02:37Historic London landmark and hub for high-end dining.
02:51Good morning.
02:53Good morning, Closha.
02:55Welcome to the Hotel Café Royal.
02:59Now, this restaurant first opened in 1865,
03:03and it's been serving its famous chicken pie for over 150 years.
03:11And turning poultry into profit is exactly what I want you to do for your next task.
03:18I'm giving one team 25 kilos of chicken,
03:23and the other 25 kilos of eggs.
03:27Now, this task is all about maximising revenue.
03:31So you're going to create a dish to sell to the public,
03:35and meet a corporate client looking to place a bespoke order
03:41of canapes,
03:42which you will prepare and serve at an event tomorrow.
03:47Right.
03:48I think it's time we mix the teams up now.
03:51So Megan,
03:52Andrea,
03:53Carrington,
03:54and Karishma
03:55swap with
03:56Harry,
03:58Dan,
03:58Connor,
03:59and Raj.
04:04So the egg team will be called Team Eclipse,
04:09and the chicken team will be called Team Alpha.
04:13The team that makes the most profit will win,
04:17and in the losing team,
04:18at least one of you will be fired.
04:22Everything clear?
04:24Good.
04:24Well, good luck.
04:25I'll see you back in the boardroom shortly.
04:28Off you go.
04:32Teams have two days to hatch a profit from chicken and eggs.
04:35I think the big question is,
04:37what come first,
04:38chicken or the egg?
04:40But first,
04:41does anyone have any food or cooking experience?
04:44Pluck out a leader.
04:46So I'd like to put myself up for PM.
04:48You know,
04:48I've been basically raised as a young child
04:51in the back of a fish and chip shop.
04:54Not so much on the cooking element,
04:55but definitely front of house.
04:56Yeah.
04:57So I bake.
04:58I don't cook.
04:59I try to cook a meal.
05:01I can follow her recipe.
05:02So I would also like to put myself forward.
05:05Maybe I should put myself up for PM as well,
05:07just because I am a very good cook in the kitchen.
05:09I do cook a lot of chicken.
05:10And I also go to a lot of corporate gatherings with canapes.
05:13So I kind of know what to expect
05:15when you go to these sort of things.
05:18Should we start over then, Dan?
05:19So all in favour of Dan?
05:22That's one, two, three.
05:23All in favour of Rajan?
05:25That's one.
05:26All 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.
05:33Yeah, why not?
05:34There we go, we've got a PM.
05:35Dan, our leader.
05:38I'm not really too sure why they picked me.
05:40I do cook a lot of chicken,
05:42but I'm not sure whether that justifies me being PM.
05:45OK, a lot of pressure now.
05:48On Team Egg...
05:50I've worked at a vegan cafe for the last seven years
05:52and I cook a lot at home.
05:54Top of the pecking order...
05:56Let's wrap on.
05:57No pun intended.
05:59Carrington.
06:01Let's decide on what we are going to make.
06:03I personally think that we should go right down the pasta route.
06:06Pasta, 100%.
06:07OK.
06:07What about carbonara?
06:08Because it's got egg in it.
06:09And that's our main ingredient.
06:11Good idea.
06:11Very versatile.
06:12Add some value there as well.
06:13Yeah.
06:14OK.
06:14However, I don't eat eggs.
06:18So I don't cook with eggs at all.
06:21I think you have to create the food with the eggs.
06:23You're not eating the eggs.
06:24I can do that.
06:24You can do that.
06:25I can do that.
06:26As well as that, I don't eat pork, but I'm happy to handle it and make it.
06:30I eat everything.
06:31OK.
06:32That's all sorted.
06:36Across the hall...
06:37I actually love making pies.
06:39I think pies are such a British dish.
06:41Yeah.
06:42Working on ways to turn clucks into bucks...
06:45Oh, curry is a national dish.
06:47It's a massive dish in the UK.
06:49Dan's team.
06:51Maybe we have a chicken curry and we can tailor it.
06:54So if somebody wants it with rice, they can have rice.
06:56If they want it with naan, they can have naan.
06:57Yeah.
06:58Yeah.
06:58I mean, do you think people would eat curries in hot weather at a market?
07:02That's the only thing I'm worried about.
07:03It sounds like you're not super excited about the curry, but you're more excited about pies.
07:06No, no, but that's a good idea too.
07:07But I'm also quite open to everyone's ideas.
07:10So we could do a curry pie with a masala mash with some sort of spices and a mushy peas
07:16and a different type of gravy.
07:17Yeah.
07:19Dan's management style was incredibly considerate.
07:22He's listening to what everybody has to say.
07:23Now, I understand that, but what Dan actually wants is getting lost in the noise.
07:27And he's coming across as quite indecisive.
07:30So, guys, we need to be a bit more definitive here.
07:32We need to make a choice.
07:33A or B. Is it the pie or is it the curry?
07:35What do you think, Dan?
07:36I have no expertise.
07:37I personally would go for the pies, just because you can upsell the mashed peas and the gravy.
07:41Okay, perfect.
07:42Chicken pie is his.
07:43Chicken pie.
07:44We've got our leader.
07:44We've got a pie.
07:45We've got a pie man.
07:48On the other team.
07:49I don't mind being on the corporate side of things, because obviously I have that experience at events and things
07:53like that.
07:53Okay.
07:55Assigning roles to create a winning recipe.
07:58Chris, I'd like to make you this other team leader, just because you've got the right idea and you can
08:01sort the corporate clients.
08:02Okay.
08:03Okay?
08:03Project manager Carrington.
08:07Carrington, we're leaving people with no skill set.
08:10You're putting in the kitchen, you're making recipes.
08:12I think it's super important that we have someone in the kitchen who's confident in the kitchen.
08:15Do we have someone in this team that's confident in the kitchen?
08:18No.
08:18Okay.
08:19Cat cook.
08:19It's not my bag.
08:21Should I scratch that and we do us four in the kitchen?
08:24Yeah.
08:24So, my team will be myself, Kieran, Lawrence and Priyash.
08:28Yeah.
08:29I've got to be honest, guys.
08:30I don't like cheese, so I've never eaten carbonara in my life.
08:33Yeah, listen.
08:33I don't touch pork.
08:35I don't eat pork.
08:36I'm sure it will be delicious.
08:40On team chicken.
08:42I mean, as a team, where would you prefer me being based?
08:45Cautiously carving up his crew.
08:47Well, that depends on your skill and your accountability, mate.
08:50Business owner, Dan.
08:51But then what I don't want to do is send a load of people up to the kitchen and no
08:55one is actually greater.
08:56I'm happy to if you want me to do it either or.
08:59I don't want to make it any more difficult for you because it's really hard.
09:01Yeah.
09:02We need a bit more decision here now.
09:04Dan, back yourself.
09:05You got this.
09:05You got this.
09:06Okay, now.
09:06Okay, so, um, quite the conundrum for me, really.
09:11So, I will do.
09:16On the sub team, Rajan's going to be leading it with Roxanne, Pasha and Vanessa in the corporate team.
09:23Does that sound okay?
09:24I mean, is everyone happy with that?
09:27I don't know how I feel about Dan being the PM.
09:29I mean, he wasn't very decisive with all of his actions.
09:32I mean, there was no real guidance there, really.
09:34So, I'm hoping the rest of the day pans out well.
09:36Just have to wait and see.
09:38Okay, guys.
09:38Everyone happy?
09:39Let's do it.
09:41Let's make some pasta.
09:42Let's do it.
09:42Pasta.
09:44Let's do it.
09:4511am.
09:46Today, half of each team will design a dish to sell tomorrow.
09:51What do you think is keys to success in the kitchen, Dan?
09:53Making sure that we're not going too wacky with the flavours.
09:59While the rest meet corporate clients.
10:02We've got three people in that kitchen.
10:05One that don't like cheese, one that doesn't eat eggs,
10:08and the other one that can't switch part due to religious beliefs.
10:11Who is going to taste the food to make sure it's right?
10:14I think we have Priyash in the team, and I think he feels quite confident in tasting.
10:19What's this here?
10:20Or is that a daft question?
10:22I think that's Big Ben.
10:23Is it Big Ben?
10:24Yeah.
10:24I've never passed Big Ben before.
10:27Wow.
10:30Okay, do you want to try this now, Priyash?
10:32Aiming to cook up the perfect carbonara.
10:34Yeah, but I need someone else to try it.
10:36A team avoiding egg.
10:38Ugh.
10:38Cheese.
10:39Ugh.
10:40And pork.
10:41I like that taste, but it was actually really nice, Dan.
10:46So, if you don't eat pork, you don't eat cheese, and you don't eat eggs,
10:51who's trying these recipes?
10:53Not all of us can try the dishes.
10:55I've tried the individual ingredients before they go.
10:59Have you tried the recipe?
11:00Oh, no, I wouldn't either.
11:00Have you tried the recipe?
11:01Likewise with Kieran, I have not.
11:03Okay.
11:04So, we need to decide what extra ingredients we need to add to our carbonara.
11:08This pancetta.
11:09Yeah.
11:10Is nice.
11:11I mean, do we want to be adding more meat in this?
11:13In that case, that means we can't charge £10 for the carbonara
11:16if we're going to make it extra meat, extra pancetta meat.
11:19We're not shy on the meat.
11:20Yes, we've spent a bit more money on it,
11:21but we've got a USP there as the meatiest carbonara we've eaten.
11:24Good sales point.
11:25Okay.
11:25That could be a winner.
11:26Okay.
11:26I'm happy with that.
11:29Kieran suggested to add extra pancetta
11:31and describe it as the meatiest carbonara you've ever had.
11:35Well, it may well be, but it also might be the most expensive.
11:39I mean, the task is all about making profit.
11:43On the other team...
11:45We need to really think about what would make this chicken pie different.
11:48Dan's pie potty...
11:49Because I know you're going for the safest option.
11:52Experiment with fillings and flavour.
11:55Is it difficult if you make it a classical chicken mushroom pie
11:59with a kind of curried twist?
12:00No, I think you just put the curry powder in it.
12:02Okay, do you know what?
12:03Let's try one of these wacky ideas, shall we?
12:05Yeah, let's go on then.
12:06So, we'll add a bit of curry powder.
12:08Yeah, what about masala?
12:09We're going to add a little bit of garam masala, I think.
12:12It's quite strong.
12:13Yeah, this is my little worry about...
12:15That's fine, if you're worried.
12:17About scary...
12:17Why don't you try it, if you're worried about it?
12:19I mean, but what do you guys think?
12:21What do you suggest otherwise?
12:23It's just we're going around in circles now.
12:24And we will...
12:25Whatever you say, we will follow.
12:26Okay, look, I would be more comfortable
12:29doing the traditional chicken and mushroom with thyme in there.
12:33And I know it's playing it safe.
12:35Right, okay, well, that's sorted.
12:37I think Harry and Ratna had some creative ideas
12:40that Dan was very hesitant to take, playing it safe.
12:42In a crowded market tomorrow,
12:44I'm not sure if we're going to stand out
12:45against 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.
12:51No, no, no, no, it's okay.
12:52Look, we're going to support you, it's fine.
12:55Mid-afternoon.
12:57One suggestion.
12:58Tell me.
12:58With the flour, I'm really worried
13:00that none of us are pasta makers.
13:02Keeping an eye on the dough.
13:04I think we should get a little bit extra.
13:07I'm not talking about wasting loads of money.
13:09Team Egg.
13:11Let's go for the maths.
13:12We need to make 80 portions.
13:14Yes.
13:14So, flour.
13:161.5 kg equals 10 portions.
13:19The flour is £3.90 for five kilograms.
13:22And then you've got five grams here.
13:24You said flour.
13:25How much do you need?
13:26Five grams.
13:26Are you sure that's correct?
13:28Well, right.
13:30So the rest...
13:301.5.
13:31Yeah.
13:32Plus five is 6.5.
13:35Why do you need to add plus five?
13:36Show me your recipe.
13:38Five grams of flour plus 1.5 grams kgs of flour.
13:41Oh, five grams.
13:42Yeah, it's five grams, yeah.
13:43That's what I said.
13:43That's my five.
13:44Yeah.
13:44So, can you help me with the maths?
13:46Yeah, yeah, yeah.
13:46So we're going to need to, unfortunately, buy two.
13:49And then...
13:50No, no, no, we're not going to need two.
13:51We're going to need...
13:52If we need...
13:52Oh, my God.
13:53For each one...
13:54I've got each set of...
13:55No.
13:55Mike, how can...
13:56Please, just let me finish.
13:58For each one...
14:00Yes.
14:00Is one...
14:02Just over one bag of flour.
14:03Okay.
14:03So we would need eight bags of flour.
14:05Yeah.
14:05Plus one extra for spare because we've got that five grams spare at the end.
14:09Guys, that's wrong.
14:10Mate, I'm losing my mind.
14:11Listen.
14:12According to my calculations, we need about 14 grams of flour.
14:1514 grams or 14 kilograms?
14:1714 kilograms.
14:18Because 1.5 kilograms of flour equals 10 portions.
14:21So 8 times 1 is 8 and 8 times...
14:25Okay, maybe...
14:25Yeah, mate, listen.
14:27We've got a guy with a maths degree here, so we shouldn't be making any mistakes.
14:31Oh, my God.
14:33Three of them were working at it and Priyash has a maths degree.
14:37Look, I wouldn't mind if these were really difficult maths, but it's pretty simple.
14:42I have 173.93.
14:46I had a 162.05.
14:47Oh, Jesus, boys and girls, this is not...
14:50What have you got?
14:51Not that.
14:54Central London.
14:56Laid on by Lord Sugar.
14:58Hello.
14:59Hi.
14:59Good afternoon.
14:59Hello.
15:00Welcome.
15:01Meetings with major clients.
15:03We really care about quality at Good Housekeeping.
15:07Hoping to clean up on canapes.
15:10And our thinking around that is delicious, nostalgic party feed, but with a modern twist.
15:17Dan's corporate crew.
15:19You are such a phenomenal brand.
15:20And so it would be absolutely amazing to just give you the finest canapes that have ever existed.
15:27We're going to go above and beyond for you guys and hopefully be able to exceed your expectations.
15:32Hey, that's good to hear.
15:33Good to hear.
15:34We're the finest.
15:34Okay, awesome.
15:35Is there anything that you kind of want us to avoid?
15:39I would encourage you to think about the creativity in those recipes.
15:44A chicken skewer is a chicken skewer is a chicken skewer.
15:47Have you given a thought as to how many canapes you're looking for?
15:52Six canapes a head.
15:53And how many heads are you expecting roughly?
15:5640.
15:56We've got 40 guests.
15:5740 guests.
15:58Okay.
15:58So on a price of six canapes per person, we're coming in at around the £25 per head mark.
16:03Okay.
16:04I think at six canapes, 25 is a bit toppy.
16:07If we can guarantee the quality, you know, delivery of the ingredients.
16:10I'm not going to pay £25 a head.
16:11I'm really sorry.
16:12Let's be sensible about what you can deliver.
16:16Would we be able to settle at £24, £23 at our final last?
16:21No.
16:21No?
16:22No.
16:22I'm really sorry.
16:23What about 20?
16:25It's a nice round number.
16:26If you turn up tomorrow with beautiful canapes, creatively executed, I'll pay you £20 a head.
16:34So can we shake on it?
16:35We have a deal.
16:36We won't let you down.
16:37Okay.
16:38And they think they've got a good deal, but the clients were very specific.
16:42If there's anything below their requirement, they won't pay them that 20 quid.
16:46So I don't think they've actually got a deal at all.
16:49They've got a bit of a hope and a prayer.
16:50They were tough negotiators.
16:52I mean, the kitchen team have a very hard task ahead of them.
16:56We've just got to get it to that standard and make sure everything is done well.
17:01Can we have a little discussion about prices?
17:03I don't want to be flummoxed.
17:04Across town.
17:06What were you thinking if we were offering three canapes per guest?
17:09The egg team.
17:10I think £15.
17:11I think it's a £5 per canapé.
17:13Yeah.
17:13So £15.
17:15Look to land a knockout deal.
17:18Come.
17:20We are so excited to be working with you guys on your event.
17:24Do you have, like, a number in mind that you'd want to do per person?
17:27In our heads, we were probably looking at four canapes per person.
17:29Okay.
17:29I'm thinking if we give you a good variety with the salmon option, we're going to give you
17:35the really, like, high-quality salmon.
17:37So it's a scrambled egg and smoked salmon blini, is that correct?
17:40Yeah, smoked salmon blinis.
17:41Yeah.
17:41So the price we had in mind per head was around £25.
17:45Okay.
17:46I think that was for the three canapes, right?
17:48We came in mind with three canapes.
17:50Yeah.
17:50So with the additional canapes, I'm looking at around £27 per head.
17:54Being really honest, that is all the way above what we're...
17:56Yeah.
17:56I think we're really quite off the mark at the minute, because actually we were potentially
17:59looking at £10 to £12 for about four canapes.
18:02So we are substantially off of the mark here.
18:04If we go down the route of doing the sandwiches, the blinis, the egg skewers, and the deviled egg,
18:10would you be willing to do that at £12 per person?
18:14I think, you know, potentially, ideally for us, £11 would be better for those four.
18:18We push you for £11.80 and shake hands.
18:20Okay, as long as the service is good.
18:22Yeah.
18:22Okay, lovely.
18:23Thank you so much.
18:24Thank you guys.
18:25Thank you so much.
18:25We look forward to seeing you tomorrow.
18:27See you tomorrow.
18:28Bye-bye.
18:29Okay.
18:29Oh my gosh.
18:30Guys, Megan, why did you jump in on that?
18:34What do you mean?
18:35Okay, let's talk outside.
18:39Do you see that there was no negotiation there?
18:41I disagree.
18:41I think there was.
18:42No, there was no negotiation there.
18:44When Megan said the number 12, she was adamant she's not paying that.
18:48How can someone be adamant after like a five-second conversation?
18:51In 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.
18:59I've actually never been more frustrated.
19:02Tan, Megan, all of them.
19:04I don't understand how these are business people.
19:06I don't even understand why they're here.
19:07I'm telling Lord Sugar to send them both home.
19:11All over?
19:12Yeah.
19:12Just get a little snobber it, yeah.
19:144pm.
19:15Total cost is £101.66 and it's going to be roughly £1.45 a pie.
19:20Okay.
19:20Oh, I've got a call.
19:22For team chicken, we have agreed a sum of £20 per head.
19:28Brilliant job.
19:28But that was on the basis that they were happy with the quality.
19:32A chance to check in.
19:34When we suggested chicken skewers, they said it's a bit basic.
19:36We have to make sure it's exciting and creative.
19:39Also catching up with the kitchen.
19:41Hey, Carrington.
19:42Hi, how's it going?
19:44Karishma.
19:45We agreed on four canopies.
19:47And we're only making £11.80 per head.
19:51The only thing, Carrington, is she also promised high-end luxury salmon.
19:56No, I said good quality salmon.
19:58So, basically, what happened is that since everybody wants to share,
20:04I 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...
20:15Okay, we'll discuss this all later.
20:17We're one team.
20:18We're working together, not...
20:18Against each other.
20:19Yeah.
20:20So, we'll get back to you guys later.
20:21Okay.
20:22Bye.
20:22Bye.
20:24I'm going to be honest with you, that sounds like a disaster.
20:27Because if I'm negotiating and someone jumps across me, I'm livid.
20:32I think courgettes would be very good with the chicken.
20:35While Dan's team create canapes...
20:37So, we're going to do one chicken, one courgette and the chicken on the ends.
20:41...to meet a high-end brief...
20:43Personally, to me, that seems like very little courgette.
20:45Yeah.
20:46...in search of inspiration for their egg-based treats...
20:50Let's now move on to the canapes.
20:52...project manager Carrington...
20:53Well, why don't we do chilli flakes with sriracha?
20:55Yeah, that'd be a nice spicy option.
20:57Yeah.
20:57...and her reluctant team of tasters.
21:00On to the next egg skewers.
21:02I'd just say, what about a little gherkin?
21:04And I was thinking this fajita spice mix...
21:06I was looking at that as well, yeah.
21:06...just to sprinkle it on top, just to make it add a bit of colour.
21:08Yeah.
21:09So, that's done.
21:09That tastes diabolical.
21:10Oh, gosh.
21:11You're running out of time.
21:12I'm aware of that bonus, Brady, sorry.
21:14Just try things faster.
21:15Faster, faster, faster.
21:16Does egg and cheese go?
21:17Cheese and egg don't go either.
21:19Asparagus and eggs?
21:20I've got a good idea, actually.
21:21Balsamic drizzle, bit of gherkin, done.
21:23Oh, thank gosh.
21:24I'm not sure about the gherkin.
21:26Okay, balsamic drizzle, the crispy onion on top.
21:28It needs to look luxury.
21:30It can't look like some child made it.
21:31This right now looks like trash.
21:33Try things quickly, because we're running out of time, please.
21:35Is cranberry sauce really rogue?
21:37That sounds like a nightmare to me.
21:38Egg and cranberry, it's healthy, and it adds colour to the plate.
21:41Is that fine?
21:43It's really eggy.
21:44It tastes nice.
21:45Okay.
21:48So we've got chicken skewers, popcorn chicken, and chicken and brie crostini.
21:536pm.
21:54Great, so what's the total cost?
21:55I have calculated it to be 85.15.
21:58Recipes wrapped up.
22:00Our total cost for our canapes is about £100.
22:03Tomorrow, crunch time.
22:135am.
22:14Teams have 12 hours to turn poultry into profit.
22:19We need to make pasta, scramble eggs, boil eggs.
22:23We've got a lot to do.
22:24Whisking up a plan.
22:25With the canapes.
22:26Do you want us to install that here or there?
22:28I say there, just in case they fall over in the car.
22:31Project manager Carrington.
22:33Is everybody clear?
22:34Yes, chef!
22:35In the other kitchen...
22:36We're doing a creamy chicken and mushroom pie.
22:39Dan preps his chicken crew.
22:42So guys, what canapes have you created for us, for our menu?
22:45One is a popcorn chicken.
22:47Okay, cool.
22:47We've then got the chicken skewers, which is going to be with a fajita seasoning rub.
22:52And courgettes.
22:53And courgettes.
22:54So, is the courgettes the only vegetable we have?
22:57Yeah.
22:58It's very simple, and the client did actually say that chicken skewers is very simple,
23:02so we wanted to avoid what chickens go up to.
23:05We did have to push to get double the amount of courgettes, so one slice.
23:08Press from here.
23:10So that Dan could agree with that chicken piece, slice of courgette, chicken piece.
23:14So it's literally just courgette and nothing else.
23:15In the middle, yeah.
23:18In North London...
23:20Who's this one?
23:23...wrangling with their recipes...
23:25Erm...
23:26What's wrong, Angela?
23:27You look confused.
23:28Right, what am I doing now?
23:30...Carrington's team of novice cooks.
23:35So you've got ten in there?
23:36Yeah.
23:37Drop it in very slowly and carefully.
23:38Don't let it crack.
23:40Oh my goodness me.
23:42Do you need a bit of help?
23:42It's hard to get him out.
23:43But...
23:44Oh, gosh.
23:45Do you want me to help you?
23:47Be careful, because it's hot water now.
23:48Yeah.
23:49What are you doing?
23:50Put some in your eyes.
23:53This should be the easiest bit.
23:55That one's already cracked.
23:56Where is it cracked?
23:57There.
23:58Oh, gosh.
24:00Megan and Andrea can't boil eggs.
24:02How can they not boil eggs?
24:04It's as simple as us.
24:05Egg in water, egg out of water, Bob's wrangle.
24:07So I have to really watch them like a hawk
24:09to ensure that they can do it properly.
24:11Do you want to give me a technique for peeling eggs?
24:14If you roll out it on the, like, you know the egg?
24:17Yeah.
24:17If you roll it out on the worktop
24:18and then peel it, it makes it easier to crack.
24:20I'll just roll it up and down.
24:22And then use a spoon to crack it.
24:24It should be easier.
24:25I don't know.
24:30In West London, roughly, roughly chop it.
24:34There's going to be large mushroom pieces in there.
24:35Are you okay with that?
24:36Yeah, but mushrooms shrink when you cook them.
24:38Okay.
24:39Stirring the pot.
24:40Oh, Dan, Dan, Dan, Dan, Dan.
24:42What?
24:43Dan's tea.
24:44Okay, so the mushrooms have been added to the chicken stock.
24:47Well, it's all going in the chicken stock at some point.
24:50Oh, okay.
24:51Oh, okay.
24:52So the chicken has already been added.
24:54So some chicken and I'm now going to put some of the mushrooms in.
24:56So now you see the problem is we don't know the measurements of the stock
25:00and the ratio with the chicken.
25:02So now we have to go by best guesstimate.
25:06Sounds good.
25:07Sounds good.
25:09Okay.
25:09It's just consistency.
25:10It's going inside a pie.
25:12It is going inside the pie, but we need all the pies to taste the same.
25:16Okay, do you know what?
25:16Maybe just leave me to this, yeah?
25:19And you guys go back to the pies.
25:21We're just trying to help.
25:23Yeah, I know.
25:24Okay, no problem.
25:28I just want to point out that you've been going an hour
25:31and you haven't even done half of one of the balls of dough.
25:35In Carrington's kitchen...
25:36If you go at this rate, you won't have finished your pasta for eight hours.
25:40Wow.
25:42Temperatures rise.
25:44If we don't make any money, this is a proper task we will lose.
25:46Is everyone understanding that right now?
25:48Yeah, yeah, everyone should be on pasta.
25:50Guys, I'm getting stressed, man.
25:52Do 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.
25:57Flour is your friend.
25:58Always flour, always flour.
26:00Right.
26:00Right, stick it onto one.
26:01But I need to flour it again.
26:04Use some flour, flour, flip it.
26:07Guys, I need more flour.
26:09Is there more flour anywhere?
26:11I don't know where it is.
26:12I haven't seen it.
26:13If that's all we've got, we're in major trouble.
26:16We've got 13 bags of flour.
26:18Yeah, but did you account for all the spring hoops?
26:20Yeah, yeah, yeah.
26:20But we only have one bag of flour for the spring hoops.
26:22Yeah.
26:23So I don't understand where the extra four...
26:25We should have had, what, four or five spare bags of flour.
26:29At the moment, it's not looking like we're going to have enough pasta.
26:32We've just got to do what we can.
26:33Whatever 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?
26:40In short?
26:41Yeah.
26:42We're running out of flour here.
26:44It's just going all sticky.
26:45Keeps breaking.
26:46We're going to have a chance.
26:48On team chicken...
26:49So, Dan, just quickly, chicken, courgette, chicken.
26:54Yeah?
26:55Dan's recipes...
26:56Are you happy with their size or do you think it's too thick?
26:58I think that's quite thick.
26:59Well, I mean, what do you think?
27:01I don't eat courgettes, so I need to know, because you eat the stuff.
27:03A ruffling feathers.
27:06You said you want courgette in the middle.
27:08Are you happy to put courgette at the top?
27:09Yeah.
27:10Dan, 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
27:15and then finishing it with a little courgette?
27:17Yeah.
27:17Well, I think we can overthink it too much.
27:20Do what you think looks best.
27:21No, Dan, it's not about do what you think looks best.
27:23We need the executive decision.
27:24You are...
27:25OK, so, courgette, chicken, courgette, chicken.
27:29What I keep seeing from the corporate team is, at the moment,
27:32they're all trying to cover their proverbial behind.
27:34They're all thinking they can get out of trouble by saying,
27:36well, he said I should do this.
27:37But they're forgetting, I'm watching everything they're doing.
27:40How are you?
27:41Yeah, I mean...
27:43Yeah.
27:43I mean, you're just getting on with it.
27:44A lot of opinions, isn't it, though?
27:45Well, I mean, it's just use your brain.
27:47You know, how thick does a courgette need to be?
27:49Well, what do you think looks good?
27:53Mid-morning.
27:54Box up, head out, all right?
27:55Let's go, let's go!
27:56While both canapé crews...
27:58Right, let's go, come on, let's get out of there.
28:01...head to corporate events...
28:02Quick, quick, quick!
28:04Carrington's market team...
28:05Finish up, Chris, we need to go, mate.
28:08...take stock.
28:09How much portions are pasta I would take into the market?
28:11We had four of these to start.
28:13Yep.
28:14We currently have left one and about a third,
28:17so that should have made 40 to start.
28:19Let's wrap this up and 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,
28:30so we need to get the pies in the oven, guys.
28:33OK, trays in the oven, all hands.
28:37OK, and done.
28:40Greenwich market.
28:42Come on!
28:44Let's go, let's go, let's go!
28:46Arriving before the lunchtime scramble...
28:48Right, let's do it.
28:50...the egg team.
28:52I think we should have a little scout round,
28:54see what it's about,
28:55see what prices we should go in at.
28:56Absolutely, mate.
28:57Good idea, let's go.
28:59What's this?
29:00Waffles.
29:00Waffles.
29:01Six, seven quid.
29:03Nepalese, that's nine quid.
29:05Wait, guys, guys, guys.
29:06Cheers, Kate.
29:07They're not here.
29:08Right, you know what that means?
29:09We go, go, go, sale.
29:10Let's do it.
29:10Come on, guys.
29:11Let's go.
29:12Let's go.
29:13Get it on, mate.
29:14Come on.
29:15There he is.
29:18Right.
29:19Right.
29:19We'll bring you the customers.
29:21You bring us the food.
29:22Fantastic energy.
29:24Come on, mate.
29:26Come on, mate.
29:28West London.
29:31The party has begun.
29:33We need to get these out ASAP.
29:34While Team Chicken churn out their pre-prepared canapes.
29:39My pleasure.
29:40Go on, give it a whirl.
29:44We have got plenty more coming out, OK?
29:48Still to assemble their egg-based treats.
29:51Your client's party starts in half an hour.
29:53Yeah.
29:54You do know that, right?
29:55Yeah.
29:55OK.
29:56OK.
29:57Are you going to be ready?
29:58We're going to work as fast as we can.
30:00OK.
30:01Karishma's corporate crew.
30:04I just want to know, are we putting mayo on, definitely, or not?
30:07Karishma, this double-checking mayo is going on as well.
30:10No, the scrambled eggs is not for this.
30:12This is the egg-based.
30:12It's the egg and mayo.
30:13It's already been prepared.
30:14Andrea, we're going to put it that way.
30:16So, into four, then.
30:17No, into three, but you see, this way, there'll be more surface area to the sandwich.
30:20OK, so, OK, step away from that one.
30:22Right.
30:23Leave that to Megan.
30:24Karishma?
30:25Yeah?
30:25I'm just going to spoon the whole mixture in, because there's no point.
30:27No, no, don't spoon the whole mixture in, because if this bag gets ruined,
30:29then we have to take this out and put it again.
30:32Hey, how are you?
30:34I would shake your hands with your gloves on, which means you're prepping.
30:36Yeah, don't worry, we're doing all the preparation for your...
30:38It's still prepping.
30:38Just conscious, we've got 40 people here ready for the...
30:41That's right, but actually, these here and these are about two for you.
30:44It's not too long.
30:45Can we get rid of the plastic boxes?
30:47Yeah, there's all moving to the side.
30:48Because we've got 40 people here, brand new office, and there's loads of plastic.
30:51No worries, we've got to the bar.
30:51All right, no worries.
30:52It's not a great view, that's all.
30:53Yeah.
30:56All right, full cock, here we go.
30:58At Greenwich Market.
30:59Ladies and gentlemen.
31:01Sales duo, Lawrence and Kieran.
31:04Welcome to the best.
31:06The tastiest.
31:07The tastiest.
31:08The most unbelievable carbonara in town.
31:12Serve up pasta with a side of performance.
31:16We have got the meatiest carbonara this side of Rome.
31:20Do we have any takers over there?
31:21Hey, you know you want to.
31:26Yay!
31:29So we've got three carbonaras.
31:31Three carbonaras, 37.
31:32Six garlic breads.
31:33Can I make it 50 if it gives you a smile?
31:35Yeah.
31:36First Italian customers, this is the big test, guys.
31:39The Italian says...
31:41I guess it's eight and a half.
31:43Yay!
31:44Thank you so much.
31:45For the energy, for the enthusiasm, can we get a 50p tip?
31:51Oh!
31:54Yeah?
31:55Yay!
31:59On the other side of the market...
32:01Get our aprons on, please.
32:03Oh, this is tight.
32:05...late to the table...
32:06Come on, the other team are selling.
32:07Right.
32:08...Dan's Pie Pushers.
32:11A pie on its own for £8.50 or a full meal for £10.
32:16Chicken and mushroom pie.
32:17Ladies and gentlemen.
32:18Hi, sir.
32:19Can I interest you in a chicken and mushroom pie?
32:22A chicken and mushroom pie, anyone?
32:25Hello?
32:26Chicken and mushroom pie?
32:28Chicken and mushroom pie.
32:29Hello?
32:30Chicken and mushroom pie, anyone?
32:30Hi, sir.
32:30Would you like a chicken and mushroom pie?
32:32I think it's a no.
32:35This is really...
32:36We've got to keep the energy.
32:37Keep the energy.
32:37Chicken and mushroom pie, anyone?
32:39Hi, then, madam.
32:40Would you like a chicken and mushroom pie for lunch?
32:42No worries, too.
32:45We've had mixed responses so far.
32:46I'm a little bit disappointed in our sales.
32:48I do think that we can't let that stop us.
32:50We have to bring higher energy,
32:51more sales, more traction,
32:52more footfall to our stall
32:54in order to secure those sales.
32:56We sell a chicken and mushroom pie by itself
32:57for £8.50
32:58or we can add mashed potato, peas and gravies
33:01for £10.
33:02Give it a whole works.
33:03Give it a whole works.
33:04We've got the whole works here.
33:06Brilliant.
33:07South London.
33:09OK, after you're done...
33:10I can't hear you when it's at a distance.
33:12OK, after you're done cleaning...
33:14Yes.
33:14Come on in.
33:15After a slow start for Team Egg's corporate crew...
33:19Oh, God's sake.
33:22Oh, I'm angry, aren't I?
33:24Oh, yeah.
33:25Dipping into the party...
33:28Megan.
33:30Hi, would it be possible,
33:31it's just that we've got quite a few that haven't eaten,
33:33and whilst Megan's fabulous,
33:36she's spending quite a lot of time of chatting.
33:38And we've got a bit of crack on the top
33:39and a bit of edible flowers,
33:40just to match my alphabet.
33:42So, would it be possible to get the food out a little bit quicker?
33:44No worries, she's a social butterfly.
33:46She loves talking to you.
33:47Fabulous, thank you so much.
33:47I'll grab her, she'll be out of your hair.
33:51Um...
33:51Hi.
33:52Sorry to interrupt, guys.
33:53I'm the head chef here today.
33:55Is it OK if I borrow my lovely Megan?
33:56I need some help.
33:57Oh, thanks for more canapes, overshortly.
33:59Yeah, because I need some help,
34:00and if I said that, you focus in the kitchen.
34:02OK.
34:03Yeah.
34:05Megan started hosting this party,
34:07and Megan thought it was her party,
34:08and she started really getting into the conversation.
34:10You know, but you're out there serving,
34:12while I'm in the kitchen,
34:13actually dealing with the heat.
34:14So, we've got egg, the mushroom,
34:17and on these ones here, it's got cranberry.
34:20Cranberry?
34:21Cranberry, yeah.
34:21Interesting, with egg.
34:23Yeah.
34:24OK.
34:26I'm not sure I'm keen on that.
34:30Anyone want to try our chicken skewers?
34:32For the other team...
34:35Not much other flavour.
34:37It needs a bit of seasoning.
34:39A slice of feedback.
34:41Hi, team.
34:42Hello.
34:43You got two minutes?
34:43Absolutely.
34:44You all right?
34:45Good.
34:45Just wanted to have a quick chat.
34:47Yep.
34:48We were just a bit thrown by,
34:50was the focus on skewers.
34:52Mm-hmm.
34:53We weren't super keen on skewers.
34:55For us, it was more of convenience
34:57for the people who were actually eating it.
34:59We didn't want them to get their hands dirty every time.
35:01Also, we know that you definitely remember that you said that,
35:04but obviously, we wanted to give you that nostalgic feel
35:06and a twist as well.
35:08You could have gone heavier on the fajita flavouring, I think.
35:10OK.
35:10The flavouring's a little bit subtle.
35:12It's a bit subtle on the flavours.
35:14Yeah, it's good feedback.
35:17The flavours were a bit boring,
35:19which is going to come down to the project manager's team
35:21and their ordering of the ingredients.
35:23We did say that we wanted it to be flavourful and exciting.
35:27Was it exciting?
35:29Not really.
35:31One of the girls, she was like,
35:33we're going to give you the finest spoons of everything.
35:35Yeah.
35:36Clearly, they're not.
35:37Yeah.
35:39Greenwich Market.
35:41For Connor, a chance to check out the competition.
35:45It's just like Nona used to make back at home.
35:48I promise you'll love it.
35:51OK, guys, I was just down.
35:53There is great energy.
35:54To be fair to them,
35:55they are selling carbonara for £12.50.
35:58Wow.
35:58So I think we have to work extra hard.
35:59Do we want to revisit strategy or pricing?
36:02Yeah.
36:02I think they're selling.
36:04I mean, they're not selling that quickly, but...
36:06And we've sold about six, seven, eight pies.
36:08We have more than 40 in our arsenal.
36:11We have one hour and 15 minutes left to sell all of those pies.
36:14OK.
36:14I think we're struggling to shift the pies.
36:16Do you want to revise your tactic
36:17or do you want to plough away at the takeaway price?
36:20I think for the next 15 minutes, we just hold the price
36:22because people haven't been coming up to saying that's too much.
36:27I'm conscious of dropping the price so much
36:29that it kind of undervalues what we're actually selling.
36:31And I appreciate that the team wants to get all the stock gone,
36:33but, you know, I think sometimes holding firm to your price
36:36will ultimately help you generate more money.
36:39We're going to hang tough, OK?
36:40We've got about 40 pies to shift, but we'll stick with it.
36:463pm.
36:47One hour of trading left.
36:49I dress as up as a chicken.
36:50Surely you want a pie.
36:51With Dan's pie prices fixed...
36:54Yeah, so that will be £8.50.
36:57Carbonara cost tumbles.
36:59Whatever we can sell.
37:00So, £1, £3, £5, left get sold now.
37:04Come get a pie.
37:04You know you want one.
37:05£10 for the whole thing.
37:07We've got a new price.
37:08Price reduction!
37:10I can throw in three sides for you for £10.
37:13Take one home with you.
37:13Have it, Christopher.
37:15Two carbonaras for £5.
37:17Make our day.
37:18Yay!
37:19How much do you want?
37:20Just all over?
37:21We're getting the momentum.
37:23If you're considering it, I'll do two for four.
37:25Is he hungry?
37:26Does he want some?
37:29Sorry, I've got to get back to work.
37:30The chicken always wins, not the egg.
37:32There we go, the last portion.
37:34Thank you!
37:36We are going to finish today the way we started.
37:40Oh!
37:43Oh!
37:43Oh!
37:48Oh!
37:48Oh!
37:48Oh!
37:50Oh!
37:51Oh!
37:52Oh!
37:52Oh!
37:52Oh!
37:54Oh!
37:54We finished it, man.
37:55We absolutely killed it.
37:56Right now, I'm feeling absolutely amazing.
37:59From the food sales, I'm feeling so proud of my team.
38:02Great team effort.
38:04Yay!
38:04Rough night.
38:04The guys and their pies.
38:06All right!
38:06Yes!
38:08I'm a bit anxious about the boardroom.
38:10However, I know I've done as much as I possibly could for this task.
38:13If it comes to it, I'm afraid I am going to have to tell Lord Sugar
38:16that Dan should have really stepped up and done more.
38:19Tonight, profits digested.
38:23Tomorrow, results served up in the boardroom.
38:349am.
38:35I am buzzing after that market, mate.
38:39Same.
38:39Obviously, watch out, because the other PMs are listening.
38:42Oh!
38:43I think it's really going to be a close one today.
38:45Closest one yet.
38:46Closest one we've probably had so far.
38:48I disagree.
38:49I don't think so.
38:50Oh!
38:51Oh!
38:51Oh!
38:52Oh!
38:52Really?
38:53Why is that?
38:54I've just got a feeling.
38:56Okay, so do I.
38:57I've just got a feeling.
38:58We've all got feelings.
38:59I think I want.
39:05Going into the boardroom today, I'm extremely nervous that we haven't done enough as a team
39:09to secure the win.
39:10I'm very nervous going into the boardroom today, and if we lose, I know who I'm already
39:15taking down.
39:20You can go through to the boardroom now.
39:36Well, I suppose this is a case of who came first, the chicken or the egg.
39:43So, Carrington, you put yourself forward as the project manager, is that right?
39:48Yes, lost sugar.
39:49You chose to make carbonara as your dish for the market.
39:54Yep.
39:54I think there was a bit of hesitation from people because I don't eat eggs, then Kieran doesn't
40:00eat cheese, then Lawrence can't eat pork, and there's only Priya that can eat everything.
40:04So, you don't like eggs, he don't like cheese, he can't eat bacon, so...
40:10So, did you go into the kitchen in biohazard suits, so you wanted to make 80 portions?
40:1780 portions.
40:18You should tell Lord Sugar about your struggle with the maths.
40:22Yes.
40:22I'm not the strongest at maths, Priya has a maths degree, but we were all getting different
40:28numbers.
40:28You got a maths degree?
40:29Yes, that's correct.
40:30And you couldn't work out how much all this stuff was going to cost?
40:33Well, yeah, it was...
40:34Well, you got a 2-1, did you?
40:36Yeah.
40:36In maths, you sure it weren't a 2-4?
40:38No.
40:39I think the knock-on result, Alan, was that three of them were doing the numbers, all three
40:43numbers were different, and they never really knew what their costs were.
40:47Right.
40:48Then, who did the negotiation?
40:50So, that was me, Lord Sugar.
40:52I presented £25 as a price per head.
40:55The negotiation was 10 seconds long.
40:57I said my number, then 12 was mentioned, and then Tan stuck his hand out and shook at
41:0111.80.
41:02I was absolutely fuming.
41:03Lord Sugar, if I could just interject, it felt like we went in with no clear strategy on
41:07the negotiation.
41:08But the question I ask is, how'd you get from 25 to 12?
41:12Megan and Tan, they kind of are narrating this as if the clients were getting really
41:17frustrated.
41:18They were, though.
41:18But they were not.
41:20They were not.
41:20Because I was there.
41:21The client was not frustrated.
41:22Right.
41:23Let's get back to the kitchen on day two.
41:27Carrington's in charge, who doesn't like eggs.
41:31It's like putting a nun in charge of Tinder.
41:33Yeah.
41:34Just like that.
41:36Go on, tell me about how you start making this stuff.
41:39I had Megan and Andrea to boil eggs, but they both don't know how to boil eggs.
41:43So I had to see...
41:44So what did you say?
41:46They didn't know how to boil eggs.
41:48So I spent my first...
41:49You don't know how to boil eggs?
41:51No, they didn't.
41:51Are you being serious?
41:53I'm being dead serious.
41:54I know how to boil an egg for myself, but I don't know how to boil an egg to cool
41:57it
41:57and then make sure it can be peeled properly.
42:00I'm just lost for words.
42:02Go on.
42:02We had to start making pasta, but halfway through we ran out of flour.
42:06Really?
42:07And if you're making pasta, you need enough flour so it doesn't stick.
42:10So that's when we decided to pivot our plan and just make as much as we can.
42:14Hmm.
42:15OK.
42:15So who was the market team?
42:17That's four.
42:18You went there with how many portions of Cabanara?
42:22I think 60?
42:23And how many did you sell?
42:24Well, whatever we had, we sold Lord Sugar.
42:26And we also got tips on top as well, because the only thing you make 100% markup on is
42:30yourself.
42:30I heard, Lawrence, actually, that in the first 15 minutes, you sold four portions for £95.
42:38Wow.
42:38Which I think was very good.
42:39Yeah, they did a really good job.
42:40That was very good.
42:41Thank you, Lord Sugar.
42:42But I think it's also important to, you know, recognise teamwork.
42:45It was fantastic as well.
42:45I think you could start selling pancetta at bar mitzvahs.
42:48Yeah.
42:49Do you know what?
42:50I think you could.
42:50Yeah.
42:51All right.
42:51So, look, let's move on to team Alpha.
42:56Now, I see Dan sitting there as the project manager.
42:59Yeah.
43:00So, no-one else put themselves forward?
43:02There were.
43:02There 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.
43:09I mean, I put myself forward.
43:10I made...
43:11You don't really know?
43:12No, not really.
43:13Dan did mention that he works with corporate clients, he makes canapes, so...
43:18Yeah.
43:18Do they know what canapes are?
43:20Do they think they must think you stand under in the rain?
43:24Anyway, let's talk about the development team, which was Dan, Harry, Connor and Rothner.
43:29And I think after a certain debate, it was decided that you would be making chicken mushroom
43:35pie.
43:35Yeah.
43:36I chose chicken and mushroom pie because it was easy to make, quite...
43:39Yeah.
43:40So, I wanted to combine a chicken curry in a pie.
43:44I think the team, you know, thought it was a good idea initially.
43:46But when we start adding in masala sauces and spices, I could just see a nightmare happening
43:51in the kitchen the following day.
43:52Clearly, Dan is not short for danger.
43:55LAUGHTER
43:56OK.
43:57Corporate team.
43:58You go off to talk to the corporates to see what they want.
44:03Is that right?
44:03That's correct, Lord Sugars.
44:05Yeah.
44:05So, it was 40 people, but when discussing pricing, which I'll get onto, I did...
44:10Well, get onto it now, then.
44:11OK, perfect, yeah.
44:12So, in terms of pricing, we shook the hand on 20.
44:15Right, OK.
44:16You jump into the kitchen the next day, and Dan, I was told that you didn't follow the recipe
44:21on something.
44:22It was like a witch's cauldron.
44:24There was...
44:24We had the broth, and then all of a sudden there was chicken in it, there was mushrooms...
44:27I've cooked many times in the kitchen, Lord Sugars, you know, a lot of the time when you're
44:30cooking stews in these sort of mixes, you kind of just know when it's ready.
44:33But that's not really how recipes work.
44:35I think we were getting a bit too hung up, really, on the size of the mushroom chopping
44:39and, you know, is the courgette too big?
44:41OK.
44:42There's a lot of people who were constantly asking for direction, and I think Dan was getting
44:46frustrated that everything was being questioned rather than anybody taking any decisions themselves.
44:52I think that's accurate.
44:53So, anyway, at the party, the customer thought it was a bit bland, didn't they?
44:58Correct.
44:59We're not shocked.
44:59I think once we spoke to the kitchen team and we expressed how crazy we want it to be,
45:04we found the next day the ingredients we had to work with was one courgette and a chicken.
45:08OK.
45:08Now we go to the market.
45:10How did you get on?
45:11I think it was clear that there wasn't really any branding or marketing on our team.
45:14I don't know how you had Harry dressed as a chicken.
45:15I was dressed as a chicken.
45:16Which was great.
45:16You were dressed as a chicken?
45:17I was a little chicken.
45:18It was a difficult time.
45:20LAUGHTER
45:21I heard it was a very tight chicken.
45:24It was very tight.
45:25Yeah.
45:26Yeah.
45:26I think your nuggets were showing.
45:28LAUGHTER
45:30Did you sell out in the end?
45:32We didn't.
45:32We had six left.
45:34OK.
45:34Let's see whether it is the chicken or the egg that came first.
45:40So, Karen, let me know about Team Eclipse.
45:43Well, their total spend on ingredients was £279.70.
45:48And at the market, they made £356.50 in sales.
45:55And we know they agreed an initial deal of £472 from the corporate client.
46:02Any refunds?
46:03The client was very disappointed that you weren't ready when you arrived.
46:07But they felt they'd paid so little in the first place
46:11that they only asked for an 8.5% refund.
46:15That took your £472 down to £432,
46:19which gives you an overall profit of £508.80.
46:24So, Tim, the same question.
46:27Well, the chicken team, they spent less than the eggs
46:31and they spent £186.81 on their ingredients.
46:36But they also sold less at the market,
46:39only bringing in £249.48.
46:44And we know they agreed an initial deal of £800 from the corporate client.
46:49Any refunds there?
46:52Well, the corporate client wanted high-end canapes
46:56and although they couldn't fault the service,
46:58it wasn't the fine dining experience that they expected.
47:02So, they asked for a 15% refund, securing £680,
47:06giving the team a total profit of £742.67.
47:11Oh!
47:12Right.
47:14OK, well, your pies ended up making a decent crust,
47:20I suppose one could say.
47:21Well done, off you go to the house.
47:33Oh, my God.
47:35Well, some of the stories I'm hearing here can't boil eggs and maths.
47:40Honestly, it really is a disgrace, to be honest with you, yeah?
47:44All right, off you go.
47:46Thank you so much.
47:47Thank you so much.
47:52I think, Dan, you were a bit underestimated.
47:54I think, you know, obviously at times we wanted a bit more of a decision,
47:57but ultimately we got the big win and that is, you know, a lot down to you.
48:01You know, I've been in business almost ten years.
48:03I think I know what I'm doing.
48:04Yeah.
48:04Good job, buddy. Proud of you.
48:08We lost the task because the negotiation was rubbish.
48:11You two ruined it. Talk then.
48:14Megan mentioned we could do four for £12.
48:16That was the first point where we effectively imposed a ceiling.
48:19We can't then even say anything higher than that.
48:21I 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 boss
48:26while we're in the boardroom.
48:28And then you shake hands on a dumb number,
48:30and now we are in this cafe.
48:31The fact that you guys even thought that that was a negotiation
48:34just blew my mind.
48:36My worry is that Tan is great with his words.
48:38He's so calculated.
48:39He speaks so seriously.
48:41But people are starting to realise that all he is
48:43is a bunch of clever words.
48:44The length of time that we took trying to make pasta in the kitchen,
48:48you didn't make as many portions.
48:50I'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 low consequence?
48:55No. Even if we'd had more, it wouldn't have made any difference.
48:58I'm going back into the boardroom very confident
49:00because I have solid points to back up my case,
49:02and I feel there are many people on the scene
49:05who are coasting by in this process who need to leave.
49:17Yes, send the candidates in, please.
49:30Well, I believe you lost because you spent too much money on ingredients.
49:37Poor negotiation.
49:38Why did you drop so much?
49:40We went into that negotiation without a clear idea
49:43of how many canapes we're offering.
49:44Your client said £10, just pulled it up like that
49:49because they thought, I've got a bunch of mugs here.
49:51Yeah.
49:51Let's see if we can leg them over a bit.
49:53But they did.
49:54Yeah.
49:55It was because Tan shook hands immediately after saying
49:57a number that was desirable to them.
49:59After Megan had mentioned £12 we can do for four canapes,
50:02they counted for 11, so I tried to shake hands
50:04to get it as close to 12 as possible.
50:06Where did £12 come from?
50:08No, I'll tell you what happened.
50:10You started at 25 and went up to 27.
50:13You said 12 and you said let's shake at 11.80.
50:15At 80 after that.
50:16That's exactly what happened and it all happened like that.
50:19Am I right in saying, Tanmay, that you consider yourself a poker master?
50:23I'd like to think I'm a strategist.
50:25I think poker's a game of strategy.
50:26I'm starting to think that you hold your cards the wrong way round.
50:30Sure am I.
50:30Perhaps in this case, yep.
50:32Megan?
50:32You've never come across people making derisory offers like half of what you want for something?
50:38Yeah.
50:38What would you say to them?
50:39I'd try and negotiate and get the best deal.
50:42No, you're trying to negotiate, you'd turn to piss off, wouldn't you, really?
50:46They were ready to pay 20 quid.
50:49They were ready to pay 20 quid.
50:51That was in their budget.
50:52Yeah?
50:54Anyway, for the carbonara, the total cost was £179.
51:00The pancetta was at £112 of that.
51:05Isn't that ridiculous?
51:06Yes.
51:06I mean, we had a lot of pancetta, but that was the USP that it was a meaty pancetta.
51:12Bearing in mind the dietary constraints.
51:15It was a worse team selection than Spurs would pick, if you ask me.
51:19I'm not saying something.
51:20OK.
51:21So, we get to the market.
51:23Now, you set out to leave with 80 portions of pasta.
51:28You're actually left with 40 portions.
51:31If you would have made 80, you may have won this task easily.
51:35Yeah.
51:35So, what went wrong?
51:37We didn't make enough.
51:38We didn't make enough.
51:50Megan, how to boil an egg.
51:52You know, I can't get my head around that, about boiling an egg.
51:55I really can't.
51:56Me neither.
51:57Even I know that, right?
51:58You put it in boiling water.
52:00You then pour cold water on it to cool it down.
52:03You smack them down like that and the shell comes off.
52:06Bloody hell.
52:07What problem could you get with the egg?
52:09Were you trying to put it in a toaster or what?
52:11The eggs were actually the first thing that we did.
52:13And then we did move on and we helped your side make the pasta.
52:17And that is the reason why our team was late
52:19and we weren't able to assemble the canopies.
52:21And if your team didn't have that pasta,
52:23you wouldn't have been able to make as many sales
52:25as you did get on the day.
52:27Right.
52:27I've had enough of listening to this.
52:29Carrington, which two people are you going to bring back
52:31into the boardroom?
52:33I would like to bring back Tan and Megan.
52:37Right.
52:38The rest of you go back to the house.
52:40Thank you, Tim.
52:47Right.
52:48I'm going to have a chat with Baroness Brady and Tim.
52:52And then I'm going to bring you back in here.
52:54And at least one of you is going to be leaving the process today.
52:58Okay.
52:59Off you go.
53:08Well, so she's brought back in Tan and Megan.
53:13Well, I can see why she brought Megan back.
53:15I mean, Karishma was at £27 in the negotiation at this stage.
53:21And Megan immediately jumped in at £12.
53:23Tan is defending himself from being forced into a position
53:26where he could only close at £11.80.
53:29But if somebody makes an offer at £12, he should have gone back and said,
53:33do you know what?
53:33Can we start back where we were at £27?
53:35Ridiculous.
53:36Yeah.
53:37Carrington.
53:38When you're the project manager and you have no idea on what your product cost,
53:43it's impossible to think you can work out your profit.
53:46Exactly.
53:46And 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 would like to know
54:07exactly why you brought them back in.
54:09So, I decided to bring Tan back because I don't actually know
54:12what he contributed to start apart from failure.
54:15He literally shook on the price of £11.80.
54:18I don't understand how they got in that.
54:19I'm still speaking, sorry.
54:20Why did you shake on £11.80?
54:21That makes no sense.
54:22If I may.
54:23So, when we got to negotiations, she said the max should pay us £12.
54:27Megan set the guardrails for four for...
54:29I'm just all sorry.
54:30Megan set the guardrails for four for £12,
54:32at which point I knew we couldn't go higher than £12.
54:35Sorry, sorry, sorry, sorry.
54:36Listen.
54:37It's blatantly obvious that you should have turned around at that stage
54:40and said, no, no, no, hold on a minute.
54:42Yeah, I agree with you, little sugar.
54:43And I think...
54:44I think there's been some big mistakes made here.
54:46What made you pipe up with £12?
54:48It was really messy, Lord Sugar.
54:50And like I said, we went in with no strategy.
54:52So, is it his fault or your fault?
54:55Because you closed the deal, I feel like we could have still
54:57came away with it and mentioned the service charge on top.
55:00Well, okay.
55:01Carrington, bad decisions from you from the get-go.
55:05I said that I wanted to do the maximum portions, which were 80.
55:08Then, when we got to the day two of making the pasta,
55:11I couldn't fully be on the pasta station because I had to help people
55:14who couldn't follow simple tasks.
55:16Who should be fired, do you think?
55:17I think Tan should be fired.
55:19I think Tan should be fired because he shook on...
55:21Because she said 11.
55:22Yeah, but because she was having you on.
55:23Who do you think should be fired?
55:25From my perspective, it should be Carrington.
55:26Realistically, if they just sold 15 more portions,
55:29we would have actually won this task.
55:31Who should be fired, Megan?
55:32I think Carrington, personally.
55:34Okay.
55:35And why is that? Go on then.
55:37I just think the fact that you guys didn't sell as many products
55:41as you should have, the quantity was so low.
55:42Look, I don't want to hear any more now.
55:45I'm going to try and conclude here.
55:48I think, Carrington, you should be concerned
55:51because I do think that you had no strategy whatsoever.
55:58Tanmay, £11.80.
56:02Ridiculous.
56:05And the same for you, Megan.
56:07Just jumped straight in like a silly fool.
56:11But with all of that said, Carrington is difficult for me to overlook.
56:21No costings.
56:23You didn't know your costings.
56:25But actually, I've decided that the real culprit in this particular one
56:31is somebody who has interfered in negotiations.
56:35And so it is with regret.
56:38Tanmay, you're fired.
56:40Thank you for the opportunity, Lord Chair.
56:41I was ready.
56:42Tim.
56:49You're a good talker, Carrington.
56:52I shall be keeping my eye on you.
56:54Megan, what the hell was you doing going from £27 to £12?
57:00I don't get it.
57:02But I'm going to give you all another chance.
57:05So go back to the house.
57:07A kilo of sugar.
57:11I absolutely think Lord Chair could have made a mistake.
57:14I think I've got a lot to prove in the tech world.
57:16But you win some, you lose some.
57:19And Dan put himself forward for PM.
57:21Mm-hm.
57:21A little bit out of his comfort zone.
57:23And do you know what?
57:24I should have trusted his judgement a little bit more than I did.
57:27Yes.
57:27We're back!
57:29Yeah!
57:29Yeah!
57:31Come on!
57:32Okay, let's sit down, let's sit down, let's sit down, let's sit down.
57:36Pallas, what happened?
57:38It was insane.
57:38Lord Sugar was not having it.
57:41He essentially said that Tan was a failure of the task because he did a negotiation for
57:441180.
57:46It's not acceptable.
57:47You've got to go, essentially.
57:48That's great.
57:49But wait, Megan said I should be fired.
57:53Yeah, so...
57:56Drama.
58:00Now, 16 candidates remain.
58:03The search for Lord Sugar's next business partner continues.
58:10Next time...
58:11Welcome, big zoo.
58:12Famous faces.
58:13What a run.
58:13Hello!
58:14What a random dude.
58:16Fisticuffs.
58:17Action!
58:17What are you doing now?
58:19I think it's a bit of a risk.
58:20And in the boardroom...
58:21The logo looks like a road sign on the M6.
58:24Sink or swim.
58:25You're fired.
58:47All right, we'll be testing it up.
58:54Next time you jump.
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