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The Apprentice UK S20E06 (2026)

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😹
Fun
Transcript
00:00:00The next 12 weeks will be the toughest of your life.
00:00:03Lord Sugar is on the hunt for the next big thing.
00:00:07This is an opportunity of a lifetime.
00:00:10Battling for his backing, some of Britain's brightest prospects.
00:00:15Come on, boys. Look at that. Your life depends on it.
00:00:19And then hit him.
00:00:19It's a deal worth fighting for.
00:00:22I can sense a bit of friction, actually.
00:00:24Daniel, was that on you?
00:00:24No.
00:00:25I was just in the class.
00:00:2720 candidates.
00:00:29I've never been kicked in the balls by a goat, to be honest with you.
00:00:3212 tough tasks.
00:00:34This is a complete and utter joke.
00:00:37Just jump straight in.
00:00:39One life-changing opportunity.
00:00:41You're fired. You're fired.
00:00:43You've completely messed it up.
00:00:45You're fired.
00:00:54Previously on The Apprentice.
00:00:55I want you to make a bunch of money out of flowers.
00:00:59Look how beautiful they are. It's the biggest one I could find.
00:01:02Rothner's team blossomed.
00:01:03The overall vibe, you've nailed it.
00:01:06Don't cut them too short. Don't cut them too short.
00:01:08While Vanessa's flowers flopped.
00:01:11It's just not this show and it's not this brief.
00:01:13And in the boardroom.
00:01:14It was a terrible loss. You got whacked by 1,600 pounds.
00:01:18Vanessa.
00:01:19I don't think you led this team very well at all.
00:01:22It was weeded out.
00:01:23You're fired.
00:01:328pm.
00:01:34The thing is, there's still so many people in the process.
00:01:37And like, we're halfway through.
00:01:39Is this from the door?
00:01:40No.
00:01:41That's the door.
00:01:42That's the door, guys. Go!
00:01:43Go!
00:01:45What?
00:01:45Who's at the door?
00:01:47What is it?
00:01:48What is it?
00:01:49What's going on?
00:01:50Sit down, sit down, sit down!
00:01:52What is it?
00:01:53Okay.
00:01:54Well done on making it to the halfway point.
00:01:57For your next task, I'm sending you to El Guana in Egypt.
00:02:04As well as being a land of ancient wonders, today Egypt is a thriving hub for business,
00:02:09making it the perfect place to host a corporate award.
00:02:15Team Eclipse, your location will be the Red Sea.
00:02:20And Team Alpha, your location will be the Sahara.
00:02:25The team that makes the most profit will win.
00:02:27And on the losing team, at least one of you will get a one-way ticket home.
00:02:31Good luck, Lord Shaker.
00:02:33Team Alpha, you guys have lost twice now.
00:02:35So you guys better be on your best A game, because we're going to win.
00:02:38That's it!
00:02:39Toasty!
00:02:41Get packing, everyone.
00:02:46El Guana, Egypt.
00:02:49Lying between desert sands and the Red Sea, with top-notch hospitality at its heart.
00:02:56Welcome to Egypt.
00:02:57Wow.
00:02:58First task for both teams.
00:03:01It's not Yorkshire, but it'll do.
00:03:03Lock in a leader.
00:03:05So I would really love to put myself award for project manager for this.
00:03:09I've done a lot of events in the UK, and it shared 25 events last year.
00:03:13Oh, wow.
00:03:13So this is right up my street.
00:03:14I've worked with corporate clients, had to do things that they wanted.
00:03:17The most important thing that I find from events is that everyone has a good time.
00:03:21So, yeah, I feel like I do a really good job with this.
00:03:23Right.
00:03:24Fantastic!
00:03:25Exciting!
00:03:28Setting out his corporate credentials.
00:03:30I do a lot of corporate events with my corporate clients, because I'm from the corporate world.
00:03:35Account manager, Priesh.
00:03:37And also, as part of my cocktail bar business, obviously I work with event planners and stuff like that, so
00:03:42I have a whole load of experience in events.
00:03:45I haven't ever arranged any events, but I have a gut feeling about this one, and I am really confident
00:03:49on the location. I've been here four or five times before.
00:03:52But at the end of the day, it is a profit task, and we want to make sure that we
00:03:55have high profit, but making sure that we deliver the client's expectations and, you know, deliver a seamless event.
00:04:00I haven't ever been on a corporate away day or arranged anything like that, but I've been to the desert
00:04:05before, so I'm confident with the actual task.
00:04:08So, yeah.
00:04:08Should we go to a vote now?
00:04:10Yeah.
00:04:10Priesh.
00:04:12Oh, okay.
00:04:13Priesh.
00:04:13Thank you, guys.
00:04:15My time to shine.
00:04:16You know what?
00:04:17You said corporate enough times.
00:04:19Exactly.
00:04:22So, guys, we're going to go on the Lagoon Cruise with the corporate client.
00:04:26Next, for project manager Megan...
00:04:28It's £1,000, so we've already spent that so far.
00:04:31...target team building to top off their day.
00:04:34So, we've got the pottery making, which is $350.
00:04:37Sorry, can I just...
00:04:40$350, it could be the make or break for winning.
00:04:43It's a lot of money.
00:04:45Is it something we could consider doing a team building yourself for free?
00:04:50I think if we did our own team building activity, I know it's got no cost.
00:04:54I think they're just going to be bored.
00:04:55Yeah.
00:04:55And then that's going to end the day off.
00:04:57They want something professional.
00:04:57I think you don't want to end the day on alone.
00:04:59Yeah.
00:04:59The boat tour sounds absolutely amazing.
00:05:02Ending the day doing high fives and limbos sounds awful and we could be getting refunds for that.
00:05:07Yeah.
00:05:07I think doing the activity would be a lot stronger.
00:05:13So, we're going to go for the desert safari tour and in that we're going to be doing the June
00:05:17spider buggy.
00:05:18Focused on the figures...
00:05:19I believe it's a thousand US dollars.
00:05:22So, we need to take...
00:05:23So, that's about 125 US for first.
00:05:25Perfect.
00:05:25Project manager, Priyash.
00:05:27There is a traditional coffee making.
00:05:30Guys, with every decision this team makes can cost me the number one priority.
00:05:34It's a profit making to us.
00:05:35Yeah.
00:05:36Before anything is fun or exciting or cute, it needs to be cheap.
00:05:39The coffee experience, $350.
00:05:42If we could get the traditional coffee making down quite substantially, you could do that in tandem with the game.
00:05:47Yeah.
00:05:47And really deliver it like a jam packed day.
00:05:49That's a really good idea actually.
00:05:50I really like that.
00:05:50So, if we try and get the coffee making to a low value, plus the game, I think we're giving
00:05:54them two in one essentially.
00:05:58Okay, so we'll have Kieran, Andrea, Carrington and Rothner, you'll be on the catering side.
00:06:03Setting out her strategy...
00:06:05Rothner, I'd love for you to be sub-team leader if that's okay for you.
00:06:08I think you did a brilliant job as project manager last time.
00:06:11Events expert, Megan.
00:06:13We've got a maximum of obviously eight people that are coming.
00:06:16The main thing we need to know is how much do you want us to charge for food and drinks
00:06:19cost per head.
00:06:21I do want to go down the luxury route because they are a luxury client, so I do want to
00:06:24mention the word luxury.
00:06:25And I'd like to go with like a mid-range for like catering, for drinks.
00:06:30If we do that, we can get a higher price.
00:06:32Yeah.
00:06:32We need to kind of agree on what level we all want to be going in at.
00:06:35When I organise events at home, we charge between three to ten grand.
00:06:39So, definitely want mid-range, three-course, luxury.
00:06:45Pasha, you're going to be the sub-team leader for the corporate team.
00:06:48Connor, I would like you also on the corporate team and Lawrence as well.
00:06:52Guys, I think we should be able to sell it around about 450, 500 per person.
00:06:57Alright, good luck. Let's go, let's go.
00:07:0111am.
00:07:03Half of each team set off to sweet-talk clients.
00:07:07We can go in at 10k, I think, as the highest.
00:07:10I'd be quite comfortable with that.
00:07:11It's a bit expensive, I think.
00:07:13What do you think for a luxury client?
00:07:14Well, there's only eight people we need to remember.
00:07:16I'd just rather go higher.
00:07:18I agree, I do agree.
00:07:20The rest will firm up food.
00:07:23That's the main strategy, just to keep the prices low.
00:07:25Yeah.
00:07:26In order for us to win this task, essentially.
00:07:27You know what?
00:07:28If we're going there positive, positive mind, positive attitude.
00:07:31I like that.
00:07:32We're going to win this.
00:07:32Yeah, exactly.
00:07:33As long as we're having that positive energy, the clients will love that.
00:07:36Yeah, go on.
00:07:37Let's have it.
00:07:37Team Alpha!
00:07:41Midday.
00:07:41Good to meet you.
00:07:43Good to meet you, Pasha.
00:07:43Emily.
00:07:44Hi, nice to meet you.
00:07:45Lawrence, it's a pleasure.
00:07:46Planning a polished pitch to oral care brand Ordo.
00:07:50We would really love to understand what you would like to get out of a corporate away day.
00:07:53Fun.
00:07:54Key.
00:07:55We're a really sociable group, so I think something that brings everybody together.
00:07:59Lawrence, Connor and Pasha.
00:08:01Buggies we had in mind.
00:08:03Really exciting.
00:08:04Some Egyptian food, maybe.
00:08:06And just have a bit of fun and let loose.
00:08:08Yeah.
00:08:09One thing to add as well, it's the point of memories and it's, you know, I don't want to
00:08:13get too philosophical here, but life is time.
00:08:16And you only get so much time.
00:08:18And I said in my wedding speech that life isn't like a linear thing.
00:08:21It's like, it's a collection of experiences and the people you share them with is what really
00:08:26makes them.
00:08:26And it's almost like the return on your investment of those memories and the bringing people together
00:08:30because the best teams are the ones that work together the best.
00:08:32And it's experiences and it's just all of that.
00:08:35I think you've got a great energy about you.
00:08:37And I think hopefully we can match all of that with sort of our enthusiasm.
00:08:40So we were looking at for the total package, $5,999.
00:08:46It doesn't feel like we're getting the value for, say, $5,000.
00:08:50There's nothing like actually tangible to like equate to the actual value to the proposition
00:08:54you're giving us.
00:08:55Yeah, exactly.
00:08:55So I think maybe, and maybe you're right, maybe we jumped into figures too quickly.
00:08:58How about we take a step back and we just go through maybe the plan of the day?
00:09:02So yeah, you're right.
00:09:03Hmm.
00:09:05Lawrence came in with the numbers way too early.
00:09:06And that was clear to see when the client said,
00:09:08we don't really know what we're getting for this.
00:09:10On our tour, we will have a few stops.
00:09:12So there may be a cave, there may be a look point.
00:09:15Yeah.
00:09:15And I think you need to couple this with the practicalities of what the day is actually
00:09:18going to be like so that you can sell the experience.
00:09:20And hopefully we've sort of painted a bit of a clearer picture.
00:09:24If we were to try and look at about a 10% discount to about $5,400.
00:09:29So we were looking at probably about $2,100.
00:09:32Right.
00:09:33Do you think that you could meet us in the middle at three?
00:09:37$3,000, that would be amazing.
00:09:39Why do we meet in the middle at like $2,800?
00:09:41If you guys are happy with $2,800.
00:09:44Yep.
00:09:44Agreed with that.
00:09:45Perfect.
00:09:45Thank you so much.
00:09:47Thank you so much.
00:09:51On the other team.
00:09:52We've got a lovely boat tour, which is going to be across the lagoons.
00:09:56And we're going to do a bit of team building, have a lovely meal.
00:09:58Hoping to drive through a deal with high-end car brand DS Auto.
00:10:02So we're looking for an experience focusing on style, luxury.
00:10:07Meghan, Harry and Rajan.
00:10:09So food is very important to us.
00:10:11Food will be really key.
00:10:12OK.
00:10:13Absolutely.
00:10:14So now in terms of pricing, we have worked out a price of $10,000.
00:10:21For $10,000, we'd expect a private jet to go and see the pyramids.
00:10:27What kind of a budget did you have in place for this?
00:10:30More around the $3,000 mark.
00:10:34We can't go that low.
00:10:36In terms of the pricing we can go to now, it would be at $7,000.
00:10:40For $7,000, I'd be expecting a Michelin-starred chef.
00:10:45Yeah, no, completely, I'd say, I mean, our team, these aren't lay individuals.
00:10:48You know, some of these people in the food industry and the baking industry for many,
00:10:53many years, you know, they're well-averse around the kitchen.
00:10:55They know what they're doing.
00:10:57Unfortunately, our absolute maximum would be $3,200.
00:11:03But that luxury that you're looking for wouldn't be as high opposed to that higher budget.
00:11:09We would still expect a high quality of food and plenty of wine to go with the meal.
00:11:16OK.
00:11:17Lovely to meet you.
00:11:18Thank you very much.
00:11:19See you tomorrow.
00:11:19Come on.
00:11:21This team put a lot of emphasis on quality of the food and the experience of their kitchen
00:11:27team.
00:11:28Well, the client has banked that because the client's expectation of food, well, it's luxury.
00:11:36Lunchtime.
00:11:36This first one, high price.
00:11:39Yeah.
00:11:39High price, yep.
00:11:40Camel.
00:11:40Camel, yeah, meat for the camel.
00:11:42Wow.
00:11:43How much is that, sorry?
00:11:44This $100.
00:11:46OK, so $100.
00:11:47Yeah.
00:11:47Looking for tasty savings.
00:11:49So this is the second menu, this is the medium one.
00:11:51It starts a salad, belly salad, veal meat.
00:11:53Veal meat.
00:11:53Veal meat with onion, seasoning, coriander.
00:11:56Mmm.
00:11:58This is so good.
00:11:59Project manager, Priyash.
00:12:01And this pudding rice with black honey and the vanilla ice cream.
00:12:04Oh, wow.
00:12:04I like that.
00:12:05Yeah.
00:12:05It's really good.
00:12:07How much was this one?
00:12:08What was the price?
00:12:09$75.
00:12:10$75.
00:12:11To be fair, it's quite big for one portion, so two people can have as well, right?
00:12:14One of these between two people.
00:12:16Yeah.
00:12:17Yeah.
00:12:18A risky move, Priyash.
00:12:19Well, the good thing with salad is vegetables are not expensive.
00:12:22At least you fill them up on starters, less for mint.
00:12:24And give them loads of bread.
00:12:27I don't know.
00:12:27I think that it's going to be a little bit too tiny portions.
00:12:31Yeah.
00:12:31We could not be splitting it in half, but maybe we only buy for six and it can do for
00:12:36eight.
00:12:36I think that's a good idea.
00:12:37I like that.
00:12:38Okay.
00:12:39Let's do that.
00:12:40It was my idea to split the portions, just because the portion sizes were quite big.
00:12:44I felt like it was a good strategy to save cost as it is a profit task.
00:12:48If you can do it for $50, we'll be very happy.
00:12:51$60.
00:12:52$60 is your final price.
00:12:54Yes.
00:12:54What about $59?
00:12:55$59.
00:12:56$59.
00:12:57Okay.
00:12:58For six portions.
00:12:59Thank you so much, chef.
00:13:00We're going to do you proud.
00:13:01Thank you so much.
00:13:01Thank you so much.
00:13:05Across the lagoon.
00:13:06The mid-range option.
00:13:08Here we have the local sea bass.
00:13:11It's one of like very traditional dish.
00:13:13Mmm.
00:13:13Bloody lovely, isn't it?
00:13:14Matching a menu to Megan's luxury brief.
00:13:17We're served with childhood potatoes, basically triple fried.
00:13:21It's a very popular dish.
00:13:22They're really nice.
00:13:23Carrington, Rothner, Andrea and Kieran.
00:13:26Here we have the chocolate fondant with vanilla ice cream.
00:13:29Looks amazing.
00:13:30Yes.
00:13:30This is definitely a dish that everyone's favorite, yes.
00:13:33Yeah.
00:13:33It's my favorite.
00:13:35I think out of all of these options, this satisfies what Megan wanted,
00:13:39which was the mid-range option.
00:13:40I agree.
00:13:41Well, the price for this mini is actually $75 USD.
00:13:45I was thinking $55.
00:13:47It will be very difficult to go all the way down.
00:13:50Mehmet, you just said it would be very difficult.
00:13:52You didn't say it was impossible to go down.
00:13:55You know, so...
00:13:56$55, there is no way that I can do it for sure,
00:13:59but I can go up to $65 USD and that's all I could do.
00:14:02Mehmet, do you think we could do $60?
00:14:07I was very fair with the $65.
00:14:09Mehmet, the good thing is we can say we learn it from you
00:14:11and you'll get more customers next week when we do.
00:14:13So you're going to earn the money back when you get the customers through the door.
00:14:17Sounds great.
00:14:18Thank you very much.
00:14:19Thank you very much.
00:14:20Thank you very much.
00:14:21Thank you very much, yeah.
00:14:22When Andrea decided to butt in on my negotiation, I was very annoyed.
00:14:28I think it was very rude.
00:14:29I think it went really well.
00:14:31We've got it at base rate, really.
00:14:32Yeah.
00:14:33I think we've got a good price.
00:14:37OK, guys.
00:14:39Hello.
00:14:40Mid-afternoon.
00:14:41How much did you guys get it for?
00:14:42So, $2,800.
00:14:45For both teams...
00:14:46OK.
00:14:47Priyash, it's rubbish.
00:14:49Yeah.
00:14:49It's a rubbish price.
00:14:51A chance to check in.
00:14:52So we went in with $10,000 to begin with.
00:14:56But what we came out with in the end is quite a little bit less.
00:15:01Well, quite a lot less, to be honest.
00:15:03What we've gone with in the end is $3,200.
00:15:08I'm not knocking you because I didn't do that and you know that,
00:15:11but it is really low.
00:15:13We were on our side really hoping for you guys to get...
00:15:16Higher.
00:15:17A lot higher.
00:15:18Especially because we went for a medium range of food.
00:15:20Because obviously it's a profit task, we might have overspent a little bit.
00:15:24We've also got the team building thing to purchase.
00:15:28Just don't pay anything out on the activity.
00:15:31$3.50 for the pottery.
00:15:32If we can get that for, say, $180, would you still say no?
00:15:36No.
00:15:36Scrap the pottery.
00:15:37We don't need that at all.
00:15:39Scrap it, no.
00:15:39Even if you can get it cheaper.
00:15:41Thank you very much.
00:15:42You take care.
00:15:42Bye.
00:15:43Now the onus of doing a good activity is on us.
00:15:47Yes.
00:15:47Could we get refunds if we do a poor activity?
00:15:53Trialing tomorrow's boat tour.
00:15:55What do you mean by saying it's a self-sustaining town?
00:15:58While Harry, Megan and Rajan go diving for facts.
00:16:02We have actually seven sewage treatment plants in Irgunna.
00:16:09Road testing their plans.
00:16:12Pasha, Connor and Lawrence.
00:16:16Woohoo!
00:16:17Woohoo!
00:16:18How do you feel about planning this in a really fun experience?
00:16:21If we do three stops, every stop needs something.
00:16:25Yeah.
00:16:26And something really exciting.
00:16:27It needs a USB.
00:16:27Yeah.
00:16:28Bring in some games.
00:16:29Bring in some quizzes.
00:16:30Really bring in our personalities.
00:16:31I don't think they've had a history letter.
00:16:34We're not here to bullet point the fact.
00:16:36No.
00:16:37Woohoo!
00:16:415pm.
00:16:42Am I doing it good?
00:16:43Yeah?
00:16:45Yeah?
00:16:45Sure.
00:16:46Go on.
00:16:47You want to?
00:16:47While Priyash's team gets a crash course in coffee making.
00:16:51Let's shake on 227.
00:16:52And we can all have nice coffee and dates now.
00:16:55You can do.
00:16:55Thank you so much.
00:16:56Whoa!
00:16:57Ooh!
00:16:59An expert here.
00:17:00Oh, wow.
00:17:01Handed a spending ban by Megan.
00:17:03Oh, wow.
00:17:04Andrea, that is amazing.
00:17:06Andrea.
00:17:07Don't it all by meself?
00:17:08The rest of her team give pottery a spin.
00:17:11Mine one doesn't look like that.
00:17:16Yeah.
00:17:17So, Luca.
00:17:18Hi.
00:17:18What would something like that cost for around eight people?
00:17:21350.
00:17:22350?
00:17:23Yes.
00:17:24Right, okay.
00:17:25Because we had a budget of around 75.
00:17:29It's too low.
00:17:31What about if we didn't have the instructor and we'd done it ourselves?
00:17:34The equipment only.
00:17:35Equipment only.
00:17:36What does it good?
00:17:37Can we just have a quick discussion?
00:17:39Yeah.
00:17:39Give me two seconds.
00:17:41Okay.
00:17:41Thank you very much.
00:17:42You're welcome.
00:17:43I want to make a decision with all of you guys considered.
00:17:46Yeah.
00:17:46Megan said no activity.
00:17:47I've got this.
00:17:48And if they...
00:17:49I will take it on my head that we wanted to...
00:17:51They won't default.
00:17:51They won't default.
00:17:52So you're willing to take that?
00:17:53I will take it on my head.
00:17:54You guys are happy with that, yeah?
00:17:55It's on me, yeah?
00:17:55It's fine.
00:17:56I'm not happy, but we're not going to have a collective decision on it.
00:17:58Okay.
00:17:59I'll just make that.
00:18:00That's fine.
00:18:01I've got to go, guys.
00:18:01I'm just going to make the executive decision to just say yes to the event.
00:18:04I will take blame for this.
00:18:06That's fine.
00:18:06Let's go.
00:18:07Okay.
00:18:07Okay.
00:18:07Let's go.
00:18:08Luca!
00:18:09I'd like to accept the $100 tomorrow.
00:18:11Yes.
00:18:11Good man.
00:18:13The pottery experience is going to be a total disaster.
00:18:17Because none of us know what we're doing.
00:18:19I'm just not sure how that's going to end.
00:18:21And I just want it noted.
00:18:23There was no confusion on the call when she said,
00:18:26I don't want you to pay for a team building exercise.
00:18:30She did make it very clear on the phone call.
00:18:36Harry, you're literally scratching me.
00:18:387pm.
00:18:41It doesn't look very high-end.
00:18:42I'm not going to lie.
00:18:44Away days plotted.
00:18:45The kayaking is actually a really good team building.
00:18:47Yeah, it's a good team, yeah.
00:18:48And the kayaks will be our surprise.
00:18:50Activities prepped.
00:18:51Team Open!
00:18:56Tomorrow, showtime.
00:19:027am.
00:19:03Hello.
00:19:04Nice and well.
00:19:05Good to see you guys.
00:19:06Yes.
00:19:06Ahead of running corporate away days...
00:19:09We actually had a really good day yesterday.
00:19:11We got a lot of facts.
00:19:12We're feeling really positive.
00:19:13For Megan's team, a chance to regroup.
00:19:17Because it is a luxury client, there is a lot of pressure today,
00:19:20especially with you guys in the kitchen as well,
00:19:21because that was the main thing from yesterday,
00:19:23the food and the drink.
00:19:25I am a bit worried, because it does feel like they want luxury
00:19:28but at a bargain type of price.
00:19:30Yeah.
00:19:31That's what it feels like.
00:19:32I definitely think they do.
00:19:33Like, the food is something they'd really expect.
00:19:35Quality.
00:19:36So, starter is potato wedgies.
00:19:39Potato wedges, for me, doesn't really scream out luxury.
00:19:41You are the mid-range.
00:19:42I know, I know, I know.
00:19:43But, you know, I think if you guys try your best
00:19:45and you, like, jazz it up a little bit.
00:19:47I think we'd be good at presentation.
00:19:49So, with that, our profit margin is really slim.
00:19:51We can't afford to have any refunds.
00:19:52Mm-hm.
00:19:53So, nothing can really go wrong.
00:19:58Catching up with his corporate crew.
00:20:00We completely misread the situation, definitely.
00:20:03Yeah.
00:20:03I think we probably came in a little bit too soon with the numbers.
00:20:05Project manager, Priyash.
00:20:08We failed to include what the actual tour would consist of.
00:20:12So, the main bit that needed to be included, weren't included.
00:20:17We did try to stay high.
00:20:19Pasha did sort of come in when I was still in the five mark
00:20:22and, say, three, which kind of tapped us a little bit.
00:20:25I did want to stay up there and I knew...
00:20:27No, Laurence, I completely disagree with that
00:20:29and I think Connor can come back on that.
00:20:32Probably disagree as well.
00:20:32They were literally gobsmacked.
00:20:33But, look, anyway, we signed the deal
00:20:35and shook hands at 2-8-0-0.
00:20:37I'm not going to lie.
00:20:38I think when I heard it, I was a bit disappointed.
00:20:40Yeah.
00:20:40Because, obviously, we wanted that at least at 5-5-50.
00:20:43But, OK, we can move on from that now.
00:20:44There's no point dwelling on that.
00:20:45Yeah.
00:20:49You did actually say you don't want the activity,
00:20:52but we did go with it anyways.
00:20:54Next, for Megan...
00:20:55It was $380, but we got it down to $100.
00:20:58A corporate confession.
00:21:01The last thing we wanted is to lose this just based off of refunds.
00:21:04So, we kind of collectively decided and just...
00:21:07Well, yeah, I mean, and...
00:21:10I don't want to sound like I'm being negative because I'm not...
00:21:12You were quite negative yesterday.
00:21:14I weren't negative.
00:21:15I was just saying my point that we were going to spend another $100
00:21:20after Megan said no, we were going for the free activity.
00:21:23And Megan is the project manager.
00:21:25At the end of the day, the three of us were actually in agreement with it
00:21:28because we just didn't want to lose this based off of refunds.
00:21:30But my only concern is because we got the kayaking,
00:21:33that is kind of like a team building activity that we could have just said
00:21:37that was a team building and then not hid the extra.
00:21:41In terms of our side, I think we did quite well on the food element.
00:21:44What I noticed was the portion sizes were big.
00:21:47I decided to not book for eight portions.
00:21:49I cut it down to six portions.
00:21:52So, just to clarify, you were going to have eight people
00:21:55eating six portions of food?
00:21:56Correct, yeah.
00:21:57OK.
00:21:58When you say the portion size are big then,
00:22:00because these guys are going to be in the desert pretty much.
00:22:02Yeah, breaking up an appetite.
00:22:02I mean, they're going to be hungry.
00:22:03So, when you say big, just for one person, what size are we talking about?
00:22:07They're just big bowls.
00:22:08So, there's no point buying eight.
00:22:09We didn't want people to get overfilled with food
00:22:11and can't be bothered to do with the coffee
00:22:13because they've got a full belly.
00:22:16I am a little bit worried that the PM team
00:22:18have decided to sort of cut the portion sizes.
00:22:21I mean, these guys are in the desert all day.
00:22:23If they've not got a full stomach,
00:22:25then they're not going to be happy.
00:22:26And the last thing that we need is refunds.
00:22:28With Dan feeling unwell,
00:22:30we can't have him in the kitchen just in case.
00:22:32I actually think us two in the kitchen will be fine.
00:22:34Our tour today is probably going to take about two and a half hours.
00:22:37Just so you know with kitchen time,
00:22:39what to work with.
00:22:40Yeah.
00:22:40Perfect, yeah.
00:22:41Have a great day.
00:23:10Yeah.
00:23:12While Pasha's clients have a high-octane start.
00:23:15When I say acacia, you say tree.
00:23:18Acacia.
00:23:19Tree.
00:23:19Acacia.
00:23:20Tree.
00:23:21Kicking off their boat tour.
00:23:23Good afternoon, everyone.
00:23:25Do you hear me?
00:23:25Finance manager Harry sticks to the facts.
00:23:30So, I thought we'd just start with El Goonath.
00:23:33Now, it's a relatively small place.
00:23:35There's 25,000 to 30,000 people.
00:23:37But there are seven sewage treatment centres.
00:23:43Now, does anyone have a guess why there's that many with such a small amount of people?
00:23:48No, no, I'm not surprised you don't.
00:23:50They are completely self-sufficient.
00:23:53So, 99% of the water in El Goonath is reused.
00:23:56So, yeah, that's kind of that.
00:24:02Back on land.
00:24:03Right, team.
00:24:04The strategy for the kitchen is divide and conquer, OK?
00:24:07I haven't done fondant before, but I'm happy to take that on.
00:24:09Put in charge of food prep.
00:24:11I'll do the potatoes.
00:24:12Brilliant.
00:24:13Kieran, that leaves you with the fish.
00:24:14Get me fishing.
00:24:14Yes.
00:24:15Yes, Jeff.
00:24:15Part-time baker, Ross now.
00:24:20So, we want to make sure all the dishes are more or less done and prepped by latest 4.30.
00:24:26Yes, Ross.
00:24:29Andrea, what I'm going to get you to do over here,
00:24:31in a bowl, mash the avocado with olive oil, lemon juice and salt, OK?
00:24:34How are you getting on, Kieran? You all right?
00:24:36Mate, I'm absolutely sweet as a nut.
00:24:38You're impressed, aren't you?
00:24:39I'll be impressed when I see the finished product.
00:24:41We need to put the sweet potato back in the oven.
00:24:43They should have gone in before.
00:24:44Can we just check it?
00:24:45Kieran is going to check the texture of it.
00:24:47I'm going to put the fondant in now.
00:24:49I'm going to put it in the oven.
00:24:50Please, nobody open the oven or go near it, OK?
00:24:52Yes, Chef.
00:24:54I'm extremely concerned.
00:24:55Usually, I like to work alone, if I'm completely honest.
00:24:58I'm a lone wolf in the kitchen.
00:24:59End of the day, it's a team effort.
00:25:00Yes, we're working on our own individual dishes,
00:25:02but it'd be great if they could remember the things that they need to.
00:25:05OK, Rafa, you know the triple-cooked wedges?
00:25:07Yeah.
00:25:08I'm going to fry them in batches.
00:25:09Just to let you know.
00:25:10Brilliant.
00:25:10As long as you keep a track of which batch has been fried once
00:25:13Yeah.
00:25:13And twice and three times.
00:25:15Yes, Chef.
00:25:18On the other team...
00:25:20Levi?
00:25:21Yep.
00:25:21After you've done the onions and the parsley,
00:25:25these were chopping as well.
00:25:26Yep.
00:25:27Leading his kitchen crew...
00:25:28You'll need to take off the ends.
00:25:30Basically, you know, cut all that ends off.
00:25:32All that.
00:25:33All that, and then we don't need that.
00:25:35Priyash.
00:25:36Do you want me to cut that out, yeah?
00:25:38Um...
00:25:38Yeah, you can cut a bit of that.
00:25:39Just not all of it.
00:25:40No, wait, what is it, sorry?
00:25:41It's coriander from your...
00:25:42No, it's parsley.
00:25:43No, it's parsley.
00:25:44Put that in there.
00:25:44We don't need that, Mum.
00:25:45We just...
00:25:46Where's the rest of the parsley?
00:25:48The...
00:25:48The leaves.
00:25:49The leaves, yeah.
00:25:50Throwing them away.
00:25:50We need them.
00:25:51That's what we needed.
00:25:52I've thrown them away.
00:25:54What did you throw away?
00:25:54He threw the parsley away.
00:25:55I threw the leaves.
00:25:56I thought you meant...
00:25:57You said cut them off.
00:25:58Yeah, I put the stems away.
00:26:00Oh, you're kidding me.
00:26:01Where is it?
00:26:01In the bin?
00:26:02Yeah.
00:26:03I put them in the bin.
00:26:05Yeah, I can't use that now.
00:26:06No, obviously you can't use that.
00:26:07What was that for, the curry?
00:26:08Yeah.
00:26:09The curry?
00:26:10Yeah.
00:26:10Oh, okay, okay, okay.
00:26:12The parsley is very important to the dish,
00:26:14and now the parsley has been sacrificed.
00:26:16I don't know why.
00:26:17I'm stressed.
00:26:18Why would you keep the stems and not the leaves?
00:26:21I'm stressed.
00:26:22Sorry about that, Priyash.
00:26:23No worries, mate.
00:26:24When you tell me things, just give me a proper simple,
00:26:27because I can't cook.
00:26:30At the lagoon...
00:26:32The reason why this is the only view tower here in Alguna
00:26:37is because there is a very, very strict height limit.
00:26:41A further dose of facts from pharmaceutical sales rep, Rajen.
00:26:46This is to protect everyone who is residential here,
00:26:50so making sure no-one is overpeering,
00:26:52so there is a height limit on all of the buildings here.
00:26:56When I say Wani, you say Bani!
00:26:59Wani!
00:27:00Bani!
00:27:01Bani!
00:27:01Bani!
00:27:02As the desert tour heats up...
00:27:05Let's go!
00:27:05Let's go!
00:27:07Connor steps in with an icebreaker.
00:27:09Ladies, we're going to play a game of Viper in the village.
00:27:17So, night time came in the village...
00:27:20I closed everyone.
00:27:20...and everyone fell asleep.
00:27:22I am now going to circle the group,
00:27:24and I'm going to select one individual
00:27:28who will be the Viper for the game.
00:27:30The Viper woke up,
00:27:31and Viper, select your victim by pointing at them.
00:27:35Super.
00:27:36The Viper fell asleep.
00:27:38Morning time came in the village,
00:27:40and everyone woke up except for one.
00:27:45The Viper has struck you.
00:27:46No!
00:27:48They're really enjoying it,
00:27:49so I think there's going to be a delicate balancing act
00:27:51between, you know, giving the client a great time
00:27:53and then keeping to schedule,
00:27:54so hopefully everything's all right.
00:27:55Who would want to kill you?
00:27:57Who in the office has jealousy?
00:28:01Coming free!
00:28:03Woo!
00:28:04We have about 20 minutes till they will arrive.
00:28:08In the kitchen...
00:28:09The fish is basically prepped.
00:28:11Yep.
00:28:11Obviously, that's what I want to be cooking last
00:28:13because it takes less than ten.
00:28:14While Rothner pushes for perfection...
00:28:17Carrington, do you need any help?
00:28:18I don't need any help because you're good.
00:28:19I have fried half of the potatoes.
00:28:21OK.
00:28:22I just need to triple cook them and I'm done.
00:28:24Cooking up a rescue remedy for his curry...
00:28:26How important do you think, firstly, was to that recipe?
00:28:28I'm not going to lie,
00:28:29it was going to add that extra flavour profile,
00:28:31but it's fine, I'm going to improvise.
00:28:33Project manager, Priyash.
00:28:36I'm actually going to adjust the recipe slightly now.
00:28:40You think that's a good idea?
00:28:42I'm just adding random stuff to the meat.
00:28:44I'm just adding the random lifting bobbles for this thing.
00:28:48Cumin, paprika, black pepper.
00:28:50Do you want to add a bay leaf to the rice to add flavour?
00:28:52My mum adds it anyway to cooking.
00:28:55We don't need these knobs of butter,
00:28:56so I'm using this extra butter in my curry.
00:28:58There we go.
00:29:00Karishma, this sauce, is this for my curry or for your rice?
00:29:03I don't get it, because it doesn't say in here to add,
00:29:05but I'm just going to add it.
00:29:07The veal is one of the main dishes that we need to get right,
00:29:09so I have to add some adjustments to it
00:29:11because we've lost the parsley,
00:29:12so I have to alter the recipe.
00:29:16It's spicy.
00:29:17Blue, yeah.
00:29:18I reckon a little bit spicier, a little bit.
00:29:21More spicier?
00:29:22No, no, no, no, it's a little bit less spicy.
00:29:24I'll make it less spicier.
00:29:25I can add some honey to it.
00:29:27You're going to what?
00:29:27Some honey.
00:29:32Back in the desert.
00:29:33You have failed to get the viper this time.
00:29:35Oh.
00:29:35But night time came again and everyone fell asleep.
00:29:38With Connor's clients still hunting a killer.
00:29:41Viper, could you please select your next two victims?
00:29:45Oh, two?
00:29:48Oh, I've got a spogging bum already.
00:29:50For Megan's guests.
00:29:52How are you feeling, guys?
00:29:53It's nice to be on the water, isn't it?
00:29:54No, no, I hate it.
00:29:56That sinking feeling.
00:29:58Sorry, sorry, sorry.
00:30:00How are we doing?
00:30:01Yeah, not loving you guys right now.
00:30:03Sorry.
00:30:04Hurry, hurry, hurry.
00:30:06We can't go.
00:30:07What are you guys doing?
00:30:08They're not even leading.
00:30:10Which way am I supposed to go?
00:30:12Be careful.
00:30:13Oh, be careful.
00:30:14Ow.
00:30:14You okay?
00:30:16Oh, shit, wrong way.
00:30:17I didn't say far that.
00:30:18He's miles away.
00:30:19Oh, hang on.
00:30:20I think I'm about to...
00:30:23Oh, shit.
00:30:29I'm so disappointed.
00:30:30You know, they were meant to get here an hour ago.
00:30:33Waiting back at base.
00:30:35Do you know what's cheeky?
00:30:36They specifically said, make sure the food's ready.
00:30:38I know.
00:30:39Rothner's kitchen crew.
00:30:40We would have had an extra hour of preparation time.
00:30:42Yeah.
00:30:42I think it's just jarring because Megan made it such a point.
00:30:46Make sure the food's amazing.
00:30:47We should have made it a point to be like, guys,
00:30:49don't be that late.
00:30:50It's common sense.
00:30:50Do it, yeah.
00:30:51Especially because it's a corporate client.
00:30:52They've got high expectations.
00:30:54You'd think they'd be on time.
00:30:55Now it puts pressure on us because the clients are going to come in and think,
00:30:58why is the food not ready?
00:31:01But the rice's still not cooked, right?
00:31:02We just need to heat it a bit more.
00:31:04Is this on?
00:31:05Mid-afternoon.
00:31:05We need some to evaporate out of it.
00:31:08Like rice pudding soup.
00:31:09Yeah, it is.
00:31:10While Priesh wrestles with his rice pudding.
00:31:13Can't we sift some of it out into a sink?
00:31:15That's a good idea.
00:31:17Be careful.
00:31:18Oh, shit.
00:31:19For the rest of his team.
00:31:21Guys, we're going to get some photos now, all right?
00:31:24So, I mean, this is picturesque.
00:31:26Final stop on their tour.
00:31:28So, after the photo, are we going for food and drinks?
00:31:31Getting a bit peckish now.
00:31:32I think it's about a 20-minute journey.
00:31:34Probably closer to an hour.
00:31:36Oh, okay.
00:31:36Yeah, we're going to speed through photos.
00:31:38Oh, for an hour?
00:31:38Yeah.
00:31:39Literally an hour from here.
00:31:41That's pretty late for dinner.
00:31:43Yeah.
00:31:43So, we're going to quickly rush through some photos.
00:31:46Okay.
00:31:46Get back in the buggies and get some food.
00:31:48Okay.
00:31:48Do you have any, like, snacks or anything in the car?
00:31:51Yeah, no, we don't have any snacks.
00:31:52But the food will be ready for you when you get there.
00:31:55I'm ready to go.
00:31:56So, let's get some photos sorted.
00:31:58This team have taken so much time playing games at different stops.
00:32:02There's a safari!
00:32:04They've got to the end, and the client's hungry,
00:32:06and they've got over an hour to get to the destination to feed them.
00:32:09It's a long wait for food.
00:32:11I'm not joking.
00:32:12Like, I'm starving now.
00:32:14And now that's really long.
00:32:15Yeah.
00:32:15A couple of snaps in head.
00:32:17No, no, let's get moving.
00:32:18Yeah?
00:32:19Okay, they're keen to get going, so let's, uh...
00:32:21Yeah?
00:32:21Yeah.
00:32:21Cool.
00:32:29Can you believe this?
00:32:30Seriously?
00:32:31How late?
00:32:37Where the hell are we going?
00:32:39How far is it?
00:32:40It's literally just around this corner.
00:32:43Two hours after they were due to arrive...
00:32:45It's a killer on your back this whole two hours.
00:32:47We're trying to make you hungry.
00:32:48They're here.
00:32:49They're here.
00:32:50They're here.
00:32:50Meghan's guests finally wash up.
00:32:54Good work, everyone.
00:32:55Well done.
00:32:56We have arrived.
00:32:57How did you find that?
00:32:59Awful.
00:33:01Yeah, not the best experience, Jess.
00:33:04It was vile.
00:33:05I'm not dressed appropriately.
00:33:06I just wasn't prepared for this at all.
00:33:10Right, who's hungry?
00:33:11Me.
00:33:12Yeah, ready for some wine?
00:33:13Let's head down here.
00:33:14Go!
00:33:19So, what happened in there, Arjun?
00:33:21You guys are, like, two hours late.
00:33:23I know.
00:33:24It was a kayak.
00:33:25I mean, to be fair, it took longer than expected.
00:33:27Let's get the food out.
00:33:28Let's get the drinks out.
00:33:29Let's keep them occupied.
00:33:30We can't rush the food, though, okay?
00:33:31No, we can't rush.
00:33:32I'm not saying rush it, but let's get them fed in water.
00:33:377.30pm.
00:33:38Walk, knife, spoon, check.
00:33:40Walk, knife, spoon, check.
00:33:41Walk, knife, spoon, check.
00:33:41While Priyash perfects his presentation.
00:33:44Okay, table's done.
00:33:45Wine glasses are there.
00:33:46On the other team.
00:33:47Guys, I know we don't have a lot of time, but I think we can get this all done with
00:33:51teamwork,
00:33:51okay?
00:33:52Playing catch-up.
00:33:53Right, let's go.
00:33:54Let's go.
00:33:55Careful, everyone.
00:33:55Andrea, you good?
00:33:56Straight in the kitchen.
00:33:58Rothner's catering crew.
00:34:00Hello.
00:34:01So, we've finally got your food out for you.
00:34:04It's potato wedges, right?
00:34:08Okay.
00:34:11Oh.
00:34:12It's not actually cooked.
00:34:14Oh, you can't actually get your knife into it.
00:34:16It's like solid.
00:34:19Hi, guys.
00:34:20Hi.
00:34:20Sorry.
00:34:21The potatoes aren't actually cooked.
00:34:23Oh, are they not?
00:34:23They're still slightly raw on the inside.
00:34:25Oh, I see.
00:34:26Okay.
00:34:26Yeah.
00:34:27Is it just the one or is it?
00:34:28No, for all of us.
00:34:28For all of them.
00:34:29Yeah.
00:34:29Okay.
00:34:29I'm so sorry about that.
00:34:30Just leave them on the table, we'll pick them up.
00:34:32Okay, thank you.
00:34:34Get a knife fork.
00:34:37This is so unbelievable.
00:34:42They are actually good.
00:34:43Is it hard?
00:34:44I feel that.
00:34:44That it's actually cold.
00:34:46Yeah.
00:34:47I mean, we can't argue.
00:34:48We're going to have to go grab them here.
00:34:49Let's go grab them.
00:34:50I don't understand why they couldn't cook the potatoes.
00:34:53Like, I put people in that team that could cook potatoes.
00:34:56It's literally, like, one of the simplest things to do.
00:34:58Guys, I'm really sorry.
00:34:59They've sent back all the potatoes.
00:35:00All of them.
00:35:01It was really cold.
00:35:02It was a bit frozen.
00:35:03In the middle, it was a little bit hard.
00:35:05Oh, my God.
00:35:07I know it's really disappointing.
00:35:09But our focus now is to get the main meals as great as possible.
00:35:12That's it.
00:35:13I'm really sorry.
00:35:16Well done, everyone.
00:35:17Well done.
00:35:19With desert dinner service in full swing.
00:35:22But it's tasty.
00:35:24Yeah.
00:35:24Yeah.
00:35:24Next on the menu.
00:35:26I'm really impressed with us.
00:35:27We've served all the food on time so far.
00:35:29Everything's ready.
00:35:30Priyash's curry creation.
00:35:33Bon appetit.
00:35:34And let us know if we can get you anything.
00:35:36My pleasure.
00:35:37Enjoy.
00:35:42It's spicy, you know.
00:35:44That's spicy.
00:35:45That's spicy.
00:35:47It's so spicy.
00:35:48Shut up, is it?
00:35:49Yeah.
00:35:50It's really nice.
00:35:52It's actually, it tastes really nice.
00:35:54It's very spicy.
00:35:56Nema, did I hear you say it's quite spicy?
00:35:58If there was some yoghurt, that would be amazing.
00:36:01OK.
00:36:01Let me just double check.
00:36:02Your eyes are watered.
00:36:03There you are.
00:36:06I'm off with some pie.
00:36:09Kitchen, we have some feedback.
00:36:11Yeah.
00:36:11They said the veal is extremely spicy.
00:36:14Did you guys taste the curry?
00:36:16Yeah.
00:36:16I think myself, well first we, I think Krashmi said it was spicy.
00:36:19Me and Levi said it was all right.
00:36:21All right.
00:36:21They were wondering if you have any yoghurt to compensate for that.
00:36:24I got some honey.
00:36:25Let's do that.
00:36:25Priyash, let's do that.
00:36:26Yeah, give me the honey.
00:36:27I literally told Priyash it's too spicy.
00:36:29He was just throwing in, like, flavours as he felt, the way he does it at home.
00:36:33You're meant to follow a recipe.
00:36:34This isn't what you cook at home.
00:36:35This is Egyptian cuisine.
00:36:37It was just far too spicy for me and the honey didn't really.
00:36:40Yeah, didn't.
00:36:43With hungry clients waiting.
00:36:45Kieran, do you know how long you're going to take?
00:36:47We're serving the first four up now.
00:36:49For Megan's team, Hope's pinned on a perfect mane.
00:36:53Why is it all broken up?
00:36:55I've cooked it that well.
00:36:56It's so delicate.
00:36:57This is literally looking like fried fish, not grilled fish.
00:37:00How much oil did you use?
00:37:02Pan has burnt.
00:37:03It falls apart, mate.
00:37:04It's delicate.
00:37:04It's beautiful.
00:37:05It's really not.
00:37:06It's going to be difficult to serve that and make it look creamier
00:37:08because it's all broken apart.
00:37:10It's taken crisp to a different level.
00:37:12I mean, that looks really good.
00:37:13Good save.
00:37:14Yeah?
00:37:15Yeah.
00:37:18Yeah, it was a bit burnt on the edges.
00:37:19That's simply from all the drama going on with all them running with the plates.
00:37:22I was looking what was going on and not concentrating on my food.
00:37:27However, I feel like they're going to be happy with what they've got.
00:37:31The fish tastes of nothing and it's just cold.
00:37:34Megan?
00:37:35The fish is quite plain.
00:37:38Okay.
00:37:38Are you guys still happy to eat and enjoy the meal or...?
00:37:42Shall we move us straight on to dessert?
00:37:44Yeah.
00:37:44We'll take these away for you.
00:37:46Sorry about that.
00:37:46Sorry about that.
00:37:47We'll take these away for you, okay?
00:37:50Sorry, guys.
00:37:559pm.
00:37:56Oh, dear.
00:37:57I don't think the rice is cooked.
00:38:00Oh, Emma!
00:38:01No, it's not.
00:38:01It's not cooked.
00:38:02Oh, don't.
00:38:03It's hard.
00:38:04It's not cooked at all.
00:38:05It's not just Emma's.
00:38:06It's around the board.
00:38:08Okay, thank you so much for telling me.
00:38:10The rice is completely undercooked.
00:38:13Fresh rice, all right?
00:38:14Be completely honest.
00:38:20Fucked up.
00:38:21Right, who was in charge of making the rice?
00:38:23Probably my fault.
00:38:24I've been cooking all morning since we started.
00:38:25I get you've been cooking, but you have to check if it's cooked or not.
00:38:29Yeah.
00:38:29That's, like, crunchy.
00:38:31Did you hand on heart taste that?
00:38:34I definitely tried it when we were making it.
00:38:35And I just probably was trying everything and I just thought it was cooked.
00:38:38We'll have to just give our sincere apologies.
00:38:40Yeah.
00:38:40I can go and tell them that and I can say it's my mistake.
00:38:43That was probably best coming from a chef rather than you guys delivering that.
00:38:48Yeah.
00:38:48We've been out in the desert all day and these guys had so long to prepare the food and get
00:38:53it ready.
00:38:54Like, what were they doing, you know?
00:38:56I'm extremely sorry about that.
00:38:58It was a huge error in our part and from the bottom of my heart I'm actually really upset
00:39:02because obviously I wanted to make sure it was good for you guys and it wasn't.
00:39:05So, I do apologise for that.
00:39:07Lovely to meet you.
00:39:07Lovely to meet you.
00:39:08Take care then.
00:39:09Bye-bye.
00:39:10That was very sweet then.
00:39:12That was really nice.
00:39:12That was really sweet.
00:39:13I like that they acknowledged it and everything.
00:39:18Back at the lagoon...
00:39:19As a bonus, the mains weren't fetched back, so this should be okay.
00:39:24A last minute rush...
00:39:26Move out the way, please.
00:39:26I'm coming through.
00:39:27Can we clear this?
00:39:28Can we just make some space, please?
00:39:30To serve up their pudding.
00:39:32Guys, they sent the food back, the main force.
00:39:35Don't.
00:39:37OK.
00:39:38No-one's eaten anything at all.
00:39:40This is the only meal that they're going to eat.
00:39:42You know, I'm not going to lie to you.
00:39:43You guys being late, we thought we were going to try and stay calm
00:39:47and I can't lie, I think everyone just ended up panicking anyway.
00:39:50That's not true.
00:39:50No, I appreciate us being late, but if anything, the potatoes,
00:39:52they should have been burnt then because you had more time to have cooked them.
00:39:57It's just been a bit of a disaster.
00:39:59I don't know how else to explain it, if I'm honest.
00:40:07Slightly gooey in the middle.
00:40:08Oh!
00:40:10It's very well cooked.
00:40:11Oh, thank you very much.
00:40:12I'll pass this.
00:40:13Yeah, please do.
00:40:14Yeah.
00:40:16So, guys, the coffee's finally ready.
00:40:18Who's up for it?
00:40:19Whee!
00:40:20Hey!
00:40:2110pm.
00:40:22Oh, my goodness.
00:40:24Oh, my God.
00:40:25Absolutely brilliant.
00:40:27Oh, my God.
00:40:27Away days complete.
00:40:29Looks like you guys are smiling.
00:40:30We've got pottery on the face.
00:40:33Tonight, refunds recorded.
00:40:35Desert.
00:40:36Safari.
00:40:37Woo!
00:40:38Profits processed.
00:40:41Tomorrow, the boardroom.
00:40:539am.
00:40:55People aren't very confident, are they, going into this?
00:40:58Bit nervous.
00:40:59Which makes me think, did you guys do bad?
00:41:01Mm.
00:41:02You seem a little bit on edge.
00:41:03A lot of fiddling.
00:41:05I think everyone's true colours are coming out a little bit.
00:41:07I see that.
00:41:09The cracks are definitely forming.
00:41:11Yeah.
00:41:11Biggest changes in characters that I've seen is probably Priyash.
00:41:14I feel like walking around the house, since we got back,
00:41:17you've been very, very nervous.
00:41:19And I've never seen it like that.
00:41:20That's a change, isn't it?
00:41:23Going into the boardroom today, feeling absolutely nervous, scared.
00:41:27If we do lose, my team, obviously,
00:41:29gonna be looking at me and fault the blame on me.
00:41:32If I was past her, I'd be feeling pretty nervous this morning.
00:41:35She cut in on my negotiation, and, you know,
00:41:37that never is a good look.
00:41:40If we do fail the task, I'm so ready to go in the boardroom
00:41:43and fight my corner.
00:41:44I'm just gonna make sure that Megan knows that,
00:41:46and if she does bring me back,
00:41:47she must be prepared to go home.
00:41:54You can go through to the boardroom now.
00:42:10Morning.
00:42:11So, for this task, I sent you to Egypt
00:42:13to arrange a corporate away day.
00:42:15I'll start with Eclipse.
00:42:18Now, Megan.
00:42:19Yeah.
00:42:20This was right up your alley, wasn't it?
00:42:22Yeah, so I have a clothing business,
00:42:23and I also co-own a marketing agency.
00:42:26So, we do a lot of events.
00:42:27You've done 25 events, I think.
00:42:30Yeah, last year.
00:42:30Yeah.
00:42:31So, the corporate team went off to talk to the client.
00:42:35Yeah.
00:42:35So, from the offset, you know,
00:42:37they were very, very tough negotiators.
00:42:39We did go in at the price of 10,000.
00:42:41It was immediately shut down.
00:42:42He said he would want a private jet
00:42:44to go see the pyramids for that, didn't he?
00:42:46He did, yeah.
00:42:47So, from the offset, you know,
00:42:48we were kind of a little bit on the back foot.
00:42:51They basically told us our ceiling price,
00:42:54we would not pay anything more than $400 per head.
00:42:59Right.
00:43:01Who negotiated the food?
00:43:03Kieran was our key negotiator here,
00:43:05so I'll let you take it away.
00:43:06Yeah, so, we went for the mid-range option.
00:43:09Was you dressed in this pink suit
00:43:11while you were doing this negotiation?
00:43:12I was indeed.
00:43:13And a white truby hat.
00:43:14Yeah.
00:43:15Dressed like Poirot.
00:43:16You're there for death on the Nile.
00:43:18Was that what you were thinking?
00:43:19Luckily, I wasn't in the boat.
00:43:22Anyway, go on.
00:43:23When we got to...
00:43:23He was at 65, I was at 55.
00:43:26I was then...
00:43:27And then Andrea chipped in, is that right?
00:43:30Yeah, when Andrea stepped in, I was quite frustrated
00:43:32because myself and Carrington could obviously see
00:43:35Kieran was playing a bit of a tactical game.
00:43:37I didn't jump in.
00:43:38I didn't think you were going to come down at all on 65.
00:43:41Did you think you would get it lower than 60 then, Kieran,
00:43:44if she'd not have jumped in?
00:43:45I would...
00:43:46Maybe a couple of dollars.
00:43:48Right.
00:43:49Now, the corporate team, when you took these people out on day two,
00:43:54you allocated two and a half hours for this tour.
00:43:57Correct.
00:43:58But it turned out it took four hours.
00:44:00Yeah?
00:44:01Yeah.
00:44:01You went on kayaks, is that right?
00:44:04Yeah.
00:44:05So, whilst they were actually doing the kayaking,
00:44:07I think they seemed to enjoy it.
00:44:08I don't think they wanted to do kayaking
00:44:10because when I spoke with one of the clients,
00:44:11they said they weren't dressed for it
00:44:12and that's why they turned up to the dinner with a really bad mood.
00:44:16They were starving at this point.
00:44:17Well, mainly they were wet.
00:44:18Yeah.
00:44:19And they had to eat in wet clothes.
00:44:20Yeah.
00:44:22Right.
00:44:22So, what did you serve when they arrived?
00:44:25Spicy potato wedges.
00:44:26Childhood potatoes.
00:44:26Childhood potatoes.
00:44:28But they didn't like it, unfortunately.
00:44:31Well, they said they were raw, didn't they?
00:44:32They did, but maybe a few were a bit bigger than the others.
00:44:35That's probably why they weren't cooked all the way through.
00:44:37I did take one of them though and I cut it in half to check myself
00:44:39and inside was very cold and under cold.
00:44:42Yeah, really cold.
00:44:44They sent them back.
00:44:45They sent every dish back.
00:44:46And what about the fish, the next course?
00:44:48So, I cooked the fish, Lord Sugar.
00:44:50You cooked it or you murdered it?
00:44:51So, what happened was there was a lot of drama
00:44:55with the first dish coming back.
00:44:56What I'd done was, looking at that,
00:44:58I forgot about the fish that was cooking.
00:45:00So, they sent that back also, did they?
00:45:02Yeah, they said it was bland, actually.
00:45:04Right.
00:45:04And then the final course was the chocolate thing,
00:45:07which they liked, did they?
00:45:09They actually said to me how much they loved the chocolate fondant.
00:45:12So, the wedges were undercooked.
00:45:14Yep.
00:45:14The fish was overcooked.
00:45:16The dessert was fine.
00:45:17Who was cooking?
00:45:19Goldilocks?
00:45:21Anyway, so, let's move on to Alpha team, shall we?
00:45:26I understand, Priyash, you became the project manager, is that right?
00:45:31Yes, Lord Sugar.
00:45:32Your tour was the desert tour, right?
00:45:36Lawrence, I think you decided to talk to them about
00:45:39how much they were going to pay for the event, yeah?
00:45:42Yeah, so, it was a bit of a car crash, to be honest with you.
00:45:44We started off at 6,000.
00:45:47I then offered a 10% discount to 5,400.
00:45:50I didn't want to dive down and end up giving away too much.
00:45:53So, what were they willing to pay?
00:45:54So, they said that their budget when they started was 2,100.
00:45:58I was just flabbergasted that Pasha came over the top of my negotiation
00:46:04and said 3,000 because we were stuck then.
00:46:07I didn't.
00:46:07She butted in, did you?
00:46:08No, I didn't butt in.
00:46:10Pasha, you did butt in.
00:46:11I think that's wrong of you to say that I butt in.
00:46:13They were literally not budging.
00:46:14So, I said, can we meet in the middle and make it work?
00:46:18And still, she was not having any of it.
00:46:21What did you end up at?
00:46:22We ended up at 2,800.
00:46:252,800.
00:46:27OK, well, there you are.
00:46:28You got 3,200.
00:46:30Right, let's get on to the food.
00:46:32Didn't you come up with some brainstorm
00:46:34that you should only order six?
00:46:36Oh, yes.
00:46:37So, I looked at the portion sizes
00:46:39and I thought the portion sizes were quite big.
00:46:41So, I was thinking, let's split them up.
00:46:43Instead of getting eight portions of food,
00:46:44they just get, like, slightly less than that
00:46:46and then we'll just distribute it out.
00:46:48Like the Red Cross delivering suppliers, wasn't it, really?
00:46:51Yeah.
00:46:51So, if you did it properly,
00:46:53they wouldn't know any different, right?
00:46:55Correct.
00:46:55I asked the question, Lord Sugar, to make sure the point...
00:46:57Hello, Levi, you're here.
00:46:59Hello.
00:46:59I am here, Lord Sugar, yeah.
00:47:00Yeah.
00:47:00You're like a plus one at a wedding, you are.
00:47:03I don't know when to interject, you see.
00:47:05That's funny.
00:47:06Yeah.
00:47:06OK.
00:47:07Day two now, the tour.
00:47:09Tell me about that.
00:47:11So, I assigned each person with a location
00:47:14and they were going to basically take it over.
00:47:16What was these jokes then you were coming out with, Connor?
00:47:20Because the first dentists to turn around and tell you
00:47:24to shut your mouth,
00:47:25they didn't mind opening your mouth, right?
00:47:28We were playing a game in the cave,
00:47:31which was essentially just an interlude between, like,
00:47:33kind of two...
00:47:33I heard you were there for about 30 minutes yapping in a way.
00:47:37We were playing the game and I did let the team know the day beforehand
00:47:40that it would probably take the largest amount of time.
00:47:42Yeah.
00:47:42And that both were kind of happy to do that.
00:47:45Well, you're supposed to be one and a half hours on this thing
00:47:48and it was two hours from what I heard, yeah.
00:47:51So, you get to the kitchen and I was told
00:47:53that it was complete and utter chaos.
00:47:56Yeah, because...
00:47:57So, we're in the...
00:47:57And leave value was a disaster.
00:48:00You were cutting...
00:48:01Parsley.
00:48:02Parsley and threw the wrong bit away.
00:48:04You threw away the leaves and kept the stalks.
00:48:06Yes, I thought that's what gave the flavour.
00:48:08I'm not...
00:48:09So, yeah, the kitchen was quite chaotic
00:48:10because, obviously, unfortunately, Dan was not really well,
00:48:12so there was only three of us.
00:48:13You were like a desert mirage, Dan.
00:48:15One minute you looked good and then you just disappeared.
00:48:18Yeah.
00:48:19So, if I'm being honest, the food was not good.
00:48:21The rice pudding was undercooked, but that was my error.
00:48:24And, obviously, the meat was a bit spicy for the guests,
00:48:27which, again, I take blame for.
00:48:29But we did try it and I...
00:48:30What was you trying to do?
00:48:32Incite a belly dance or something with that spicy food?
00:48:35But I did go to the guests and because, obviously,
00:48:37I thought, as a goodwill thing, I was...
00:48:39I went to apologise to them.
00:48:40I think they appreciated me coming round
00:48:42saying I take responsibility for it.
00:48:44So, yeah, it was a bit of a disaster in that sense.
00:48:46All right.
00:48:47Let's find out how we got on, shall we, then?
00:48:50Tim, I know that your client spent $2,800.
00:48:55But what did Alpha themselves spend?
00:48:58Well, Alpha themselves spent $1,803.
00:49:02Right.
00:49:03Was there any refunds?
00:49:04Well, the food service didn't run smoothly at all,
00:49:07but they really enjoyed the tour
00:49:09and the coffee-making experience.
00:49:12So, they asked for a refund of 20%.
00:49:16Cool.
00:49:17That gave them a profit of $437.
00:49:23Right, Karen, your client paid $3,200,
00:49:28but what did Eclipse spend?
00:49:31Well, they spent a little bit more, $1,890.
00:49:35Any refunds?
00:49:38Well, the client gave me a lot of feedback
00:49:42and, unfortunately, not much of it positive.
00:49:45They felt the tour went on far too long.
00:49:47They certainly didn't enjoy the kayaking surprise at the end.
00:49:51They were very, very unhappy with the food.
00:49:55And they didn't receive the luxury service that they were promised.
00:49:58So, they have asked for a refund.
00:50:01And that refund they want is 50%.
00:50:05Wow.
00:50:06So, that leaves them with a loss.
00:50:10Minus $290.
00:50:11I can't.
00:50:15Sorry.
00:50:20I was just so stressed with the kitchen and everything not going to pass.
00:50:24OK.
00:50:24I was going to say reasonably well done, Alpha,
00:50:27but you didn't kind of, like, break all-time records, did you?
00:50:30But it seems that he just had a heart attack there.
00:50:34Yeah.
00:50:35Yeah, so go easy.
00:50:35Yeah, so...
00:50:36It was a joke, yeah.
00:50:37OK.
00:50:38Well, off you go.
00:50:39Back to the house.
00:50:40And I'll see you on the next house, OK?
00:50:42Thank you so much.
00:50:45Oh, my God.
00:50:53A load of work and a loss.
00:50:56OK.
00:50:56Go away.
00:50:57Have a chat amongst yourselves.
00:50:59We're going to come back in here.
00:51:00We're going to have a deeper dive and find out what's gone on
00:51:04and see who's going to be leaving the process today.
00:51:07OK?
00:51:07Off you go.
00:51:13Guys.
00:51:14Yes.
00:51:14I'm absolutely relieved.
00:51:16You don't know.
00:51:16We've got a winner in the bar.
00:51:18Finally.
00:51:19This is the win I wanted.
00:51:20This is the task I wanted to be PM for as well.
00:51:22Good lad.
00:51:23Well done, brilliant.
00:51:24Oh, jeez, mate.
00:51:24I'm chuffing happy.
00:51:28Just before we did the tour, I told you guys not to do the activity.
00:51:31They didn't like the boat.
00:51:32They didn't like the kayak.
00:51:33Yeah.
00:51:33When they came to us, the only time we saw them smiling was when they were making pottery.
00:51:38Megan's background is an event and corporate away days.
00:51:41She did a terrible job.
00:51:42She wasted time and wasted money.
00:51:44It was a bad precedent was set from the very first main star that went out.
00:51:48With the potatoes, I broke it in half and it was fine inside.
00:51:51But I broke it in half and it wasn't fine.
00:51:51And then I'm still talking.
00:51:53You turn up late as a project manager.
00:51:55You had no accountability.
00:51:56Saying, guys, I'm sorry I'm late.
00:51:57You did not do that.
00:51:58You can speak now.
00:51:59OK, if I was late, then why would I...
00:52:01If, no, you was.
00:52:02Not if.
00:52:02So we were late as a team.
00:52:04Yep.
00:52:04Why were the potatoes undercooked then?
00:52:06Because surely they'd be burnt.
00:52:07I think Carrington should be the one coming back.
00:52:09She couldn't even cook a potato.
00:52:11You know, that's something you can't get wrong as an individual.
00:52:14The fact is that the food wasn't edible.
00:52:16Kieran were overly confident all day about this fish
00:52:19and it'd only take six, seven minutes to do it.
00:52:21Can I just say as well, Andrea, what did you do in the kitchen?
00:52:23Oh, I knew you'd bring me that one.
00:52:26I'm not even going to answer that, Kieran.
00:52:38Can you send the candidates in, please?
00:52:51This is a bloody disaster.
00:52:53An absolute disaster.
00:52:55One of the worst performances in corporate hospitality.
00:52:59So you can put that in your CV next.
00:53:02I fully appreciate a little chug of that with the kayaking.
00:53:05It wasn't, it was a surprise.
00:53:07They didn't know it was coming.
00:53:09It was a surprise, yeah.
00:53:10An unpleasant one.
00:53:11I think at the end, they obviously were all pretty wet
00:53:13and they were quite disappointed.
00:53:16But they weren't happy with the food.
00:53:17I feel like from my opinion,
00:53:20that's where most of the responsibility comes down to.
00:53:23Wet, miserable, terrible fish and chips.
00:53:26You could have taken them to Skegness, really.
00:53:30I think the fault lies with the starter wasn't heated up properly in the fryer.
00:53:36I think that's what it was.
00:53:37It wasn't for us.
00:53:38Who did that, you?
00:53:39I did the starter.
00:53:40But the issue was, I took it out a bit earlier in order to get to them quicker
00:53:43because it was apparent the client was upset from the long kayak.
00:53:46I mean, that set the, it kind of set the template, really.
00:53:50Then comes along this fish mess.
00:53:54By then, I'm really pissed off.
00:53:56Getting back to you lot over here.
00:53:59Right, Rajan, you went in and negotiated
00:54:02and you promised an exceptional meal.
00:54:06Right.
00:54:06That's incorrect, Lord Sugar.
00:54:07So, during my negotiation, I was very, very considerate
00:54:11and conscious to mention that at no point
00:54:13is there going to be any chefs in the kitchen
00:54:15or someone of superior talent in the kitchen.
00:54:18Whoa, whoa, whoa, whoa.
00:54:18That is not true.
00:54:19That is true.
00:54:19You said our kitchen team have been hand-selected
00:54:22because of their experience.
00:54:23Yeah, no, no, I did.
00:54:24But at the same time, I said,
00:54:25I'd never said that they're very, very well skilled in the kitchen.
00:54:28I said they're averse and know their way around the kitchen.
00:54:31At no point did I say they're very, very skilled.
00:54:33But Rajan, that's quite misleading.
00:54:34It feels like the client got a bargain by the end of it
00:54:37and then they're going to come to us and think...
00:54:38I didn't promise luxury.
00:54:39But they're going to come to us and think
00:54:40they're going to get this five-star meal.
00:54:42At no point did I say luxury.
00:54:43We clarified, we're not experts in the kitchen.
00:54:44At no point did I mention luxury after that.
00:54:46The word luxury was mentioned somewhere.
00:54:47I think, Megan, did you say that?
00:54:48Yeah, I think I said that word.
00:54:50I think either way, they expected a luxury meal.
00:54:53They certainly expected a luxury meal.
00:54:55Unfortunately, they didn't get one.
00:54:56No.
00:54:57Now, on the food negotiation, Andrea,
00:55:00you jumped in, didn't you?
00:55:02I opened my hand up if you want to get me for that,
00:55:04but at the end...
00:55:05I'll get you for that.
00:55:06I think you're about as subtle as a megaphone in a library.
00:55:09I just...
00:55:10I just felt that he weren't going to budge on 65
00:55:13and Kieran's technique I felt were very...
00:55:16He was asking loads of questions.
00:55:18He was very much...
00:55:19I was getting to know him and his food
00:55:20and that's what you do.
00:55:21Yeah, he likes Kieran.
00:55:22He really likes it.
00:55:23Even when Kieran was negotiating with the pottery,
00:55:26she was the only one that kept being quite negative.
00:55:28It felt like you were trying to just save your back there.
00:55:30Did you find her negative throughout the course of the task?
00:55:33Yeah.
00:55:34Hmm.
00:55:35Not good.
00:55:36Megan, who are you bringing back into this boardroom?
00:55:38I would like to bring Kieran back into the boardroom
00:55:41because of the starter
00:55:42and Andrea because of the conflict with Kieran
00:55:46interrupting his negotiation.
00:55:48OK, the others get back to the house.
00:55:51Thank you, Lord.
00:55:55OK, you three, I want you to step outside.
00:56:02I'll call you back in shortly.
00:56:10She's bringing back Carrington.
00:56:12I mean, I have to be honest, she ruined the starter.
00:56:14I couldn't tell you what else she did.
00:56:16I mean, I watched her, I watched her closely,
00:56:18but no standout moments.
00:56:20Hmm. How about Megan?
00:56:22Megan gave you her CV.
00:56:23She told you she's done over 25 events,
00:56:26but this one was the most important for her to impress you.
00:56:29And made for her, I suppose.
00:56:30100%.
00:56:31And Andrea?
00:56:32Every single person on her team says she's negative.
00:56:36She's always pointing out the warnings,
00:56:39always what could go wrong.
00:56:40Hmm.
00:56:42PHONE RINGS
00:56:44Yes, Lord Sugar.
00:56:45Now, can you send the three of them in, please?
00:56:58Megan, this task was, like, custom-made for you.
00:57:01So, when I heard that you took it on, I thought, wow.
00:57:05You know, she'll know what she's doing.
00:57:07And it's completely gone wrong.
00:57:10Yeah, Lord Sugar.
00:57:11So, I don't feel that I'm to blame for this.
00:57:13I dealt with the client when there was issues.
00:57:16I also went into the kitchen and asked what we could do.
00:57:18They were starving.
00:57:19Yeah, I know.
00:57:20And I'm really disappointed that they were starving as well.
00:57:22This is literally your task, that Lord Sugar says.
00:57:25Yeah.
00:57:25This is what you specialise in.
00:57:26Yeah.
00:57:2725 events last year compared to this one.
00:57:29But usually, when I do events, I work with a good kitchen team.
00:57:33Yeah, Carrington, it's not rocket science to cook some potatoes,
00:57:38is it, really?
00:57:39No, Lord Sugar, it is.
00:57:40I hold my hand up.
00:57:41But what I would say, Lord Sugar, is that because they were
00:57:44over an hour of late, that's what put the chaos on our team.
00:57:47I don't think we can use chaos in the kitchen as an excuse
00:57:50as to why the wedges went out and cooked.
00:57:53But also...
00:57:53Because at that time, let me speak, we weren't rushed.
00:57:56We headed straight.
00:57:57We were rushed, because when they came in,
00:57:58they said they wanted the food now.
00:57:59Well, yeah.
00:57:59And as well as that, Andrea, I was...
00:58:02Hold on.
00:58:03The clients were kind...
00:58:04The clients kayaked up to the boat.
00:58:07Andrea, the thing that worries me is this negative connotation
00:58:12that you have, that every time someone says something,
00:58:15you always look at, yeah, but it could be wrong,
00:58:18or this could go wrong, or that couldn't go wrong, and all that.
00:58:21What have you got to say about that?
00:58:22Yeah, I don't think that's about being negative.
00:58:24It was.
00:58:25I think that's about...
00:58:25I think that's about running a business
00:58:28and looking at profit and loss.
00:58:30Mmm.
00:58:31Who should get fired, then?
00:58:32I think that Megan should get fired.
00:58:34Last year, she did 25 corporate events,
00:58:36and she done this one.
00:58:37It's absolutely diabolical.
00:58:38Megan, who do you think should be fired?
00:58:40I think Carrington should be fired for this one,
00:58:42only because, to be fair,
00:58:44you have them back in the boardroom quite a number of times
00:58:47for different reasons.
00:58:48Andrea, who do you think should be fired?
00:58:50I think Carrington should be fired.
00:58:52We weren't rushed in the kitchen.
00:58:53We were rushed.
00:58:53You were literally there.
00:58:54Megan arrived an hour and a half late.
00:58:56Are you not remembering what happened?
00:58:58You know what?
00:58:59I have to consider an overall picture of things, right?
00:59:06And listening to this tale of woe,
00:59:11I'm losing confidence, quite frankly,
00:59:14in all three of you.
00:59:17People making really, really bad mistakes.
00:59:20The biggest mistake is that you took on this task, Megan,
00:59:27on the basis that you are experienced and done corporate events.
00:59:32And for that reason, I've got to tell you, Megan, you are fired.
00:59:37Okay, thank you not to shut down.
00:59:38Megan, sit down. I'm not finished yet.
00:59:43Because, Carrington, I'm not satisfied with your explanations.
00:59:46You're also fired.
00:59:48And you, I don't like people who are negative.
00:59:51So you're fired also, all right?
00:59:53So all three of you are fired.
00:59:55Thank you so much. Thank you.
01:00:02Oh, yeah, as soon as we walked out...
01:00:04Oh, my God, the phone is ringing.
01:00:08Hello? Hello.
01:00:10This is Lord Sugar.
01:00:11I know you're expecting to see who's coming back to the house.
01:00:14Well, no-one's coming back to the house.
01:00:17No-one's coming back, guys.
01:00:19No-one's coming back.
01:00:20Wow.
01:00:21No way.
01:00:23Chook me back.
01:00:25Triple firing.
01:00:26That has made it, like, really bad.
01:00:28That's brutal. That is absolutely brutal.
01:00:30I think he's clearly getting rid of the dead weight now.
01:00:35Now, 11 candidates remain.
01:00:38The search for Lord Sugar's next business partner continues.
01:00:45Next time...
01:00:46Whoa.
01:00:47The next task is all about gaming-fired fitness.
01:00:51Ow.
01:00:51...crossed wires...
01:00:52It is a bit of a stab, really.
01:00:54I would be disappointed in your shoes.
01:00:55Come on, you've got it.
01:00:56...a dose of reality...
01:00:58Are you making this up on the spot?
01:01:00Yes, he's making it up on the spot.
01:01:01...and in the boardroom...
01:01:02That was a nasty move.
01:01:04...game over.
01:01:05You're fired.
01:01:08And just Scanlon and guests discuss the unfinished business
01:01:11following tonight's triple firing.
01:01:13Pick up the chat on BBC2 now.
01:01:16The queens form comedy double acts
01:01:18in the latest round of RuPaul's Drag Race
01:01:20versus the world on iPlayer.
01:01:22Press red.
01:01:22Foxx Road.
01:01:25.
01:01:25.
01:01:25...
01:01:31.
01:01:33.
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