- 7 hours ago
The Apprentice UK Season 20 Episode 6 (2026)
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00:02Previously on The Apprentice...
00:04I want you to make a bunch of money out of flowers.
00:08Look how beautiful they are, it's the biggest one I could find.
00:10Rothner's team blossomed.
00:12The overall vibe, you've nailed it.
00:15Don't cut them too short, don't cut them too short.
00:17While Vanessa's flowers flopped.
00:19It's just not this show and it's not this brief.
00:21And in the boardroom...
00:23It was a terrible loss, you got whacked by 1,600 pounds.
00:27Vanessa...
00:28I don't think you led this team very well at all.
00:31..was weeded out.
00:32You're fired.
00:418pm.
00:43The thing is, there's still so many people in the process
00:45and, like, we're halfway through.
00:47Is there somebody at the door?
00:50That's the door, that's the door, guys, go!
00:52What?
00:53What?
00:54Who's at the door?
00:55Who is it?
00:56What is it?
00:57What's going on?
00:59Sit down, sit down, sit down!
01:00Oh, what is it?
01:02OK, well done on making it to the halfway point.
01:06For your next task, I'm sending you to El Guana in Egypt!
01:12As well as being a land of ancient wonders, today, Egypt is a thriving hub for business, making it the
01:19perfect place to host a corporate award.
01:24Team Eclipse, your location will be the Red Sea.
01:28Yes!
01:29And Team Alpha, your location will be the Sahara.
01:33Yes!
01:33The team that makes the most profit will win, and on the losing team, at least one of you will
01:38get a one-way ticket home.
01:40Good luck, Lord Shaka.
01:42Here we go.
01:42Team Alpha, you guys have lost twice now, so you guys better be on your best A-game, because we're
01:46going to win.
01:47That's it!
01:48Toasty!
01:50Get packing, everyone.
01:54El Guana, Egypt.
01:58Lying between desert sands and the Red Sea, with top-notch hospitality at its heart.
02:04Welcome to Egypt!
02:06Wow!
02:07First task for both teams.
02:09It's not Yorkshire, but it'll do.
02:12Lock in a leader.
02:14So, I would really love to put myself award for project manager for this.
02:18I've done a lot of events in the UK, I literally had 25 events last year, so this is right
02:22up my street.
02:23I've worked with corporate clients, had to do things that they wanted.
02:26The most important thing that I find from events is that everyone has a good time.
02:30So, yeah, I feel like I'd do a really good job with this.
02:33Fantastic!
02:33Exciting!
02:37Setting out his corporate credentials.
02:39I do a lot of corporate events with my corporate clients, because I'm from the corporate world.
02:43Account manager, Priyash.
02:46And also, as part of my cocktail bar business, obviously I work with event planners and stuff like that,
02:51so I have a whole load of experience in events.
02:53I haven't ever arranged any events, but I have a gut feeling about this one,
02:57and I am really confident on the location. I've been here four or five times before.
03:01But at the end of the day, it is a profit task, and we want to make sure that we
03:04have high profit,
03:05but making sure that we deliver the client's expectations and, you know, deliver a seamless event.
03:09I haven't ever been on a corporate away day or arranged anything like that, but I've been to the desert
03:13before,
03:14so I'm confident with the actual task. So, yeah.
03:17Shall we go to a vote now?
03:18Yeah.
03:19Priyash.
03:21Oh, okay. Priyash.
03:22Thank you, guys. My time to shine!
03:25You know what? You said corporate enough times.
03:27Exactly.
03:31So, guys, we're going to go on the Lagoon Cruise with the corporate client.
03:35Next, for project manager Megan...
03:37It's £1,000, so we've already spent that so far.
03:40...target team building to top off their day.
03:43So, we've got the pottery making, which is $350.
03:46Sorry, can I just...
03:49$350, it could be the make or break for winning.
03:52It's a lot of money.
03:53Is it something we could consider doing a team building yourself for free?
03:58I think if we did our own team building activity, I know it's got no cost.
04:02I think they're just going to be bored.
04:04Yeah.
04:04And then that's going to end the day off.
04:06I think you don't want to end the day on a low.
04:08Yeah.
04:08The boat tour sounds absolutely amazing.
04:10End of the day doing high fives and limbos sounds awful,
04:13and we could be getting refunds for that.
04:16Yeah.
04:16I think doing the activity would be a lot stronger.
04:21So, we're going to go for the desert safari tour
04:24and in that we're going to be doing the June spider buggy.
04:26Focused on the figures...
04:28I believe it's a thousand US dollars.
04:30So, that's about 125 US per person.
04:33Perfect.
04:36There is a traditional coffee making.
04:38Guys, with every decision this team makes
04:41can cost me the number one priority.
04:42It's a profit making task like this.
04:44Yeah.
04:45Before anything is fun or exciting or cute, it needs to be cheap.
04:48The coffee experience, $350.
04:50If we could get the traditional coffee making down quite substantially,
04:54you could do that in tandem with the game.
04:56Yeah.
04:56And really deliver like a jam packed day.
04:57That's a really good idea, actually.
04:58I really like that.
04:59So, if we try and get the coffee making to a low value,
05:01plus the game, I think we're giving them two in one, essentially.
05:07OK, so we'll have Kieran, Andrea, Carrington and Rothner.
05:10You'll be on the catering side.
05:12Setting out her strategy...
05:14Rothner, I'd love for you to be sub-team leader, if that's OK for you.
05:16I think you did a brilliant job as project manager last time.
05:20Events expert, Megan.
05:22We've got a maximum of obviously eight people that are coming.
05:24The main thing we need to know is how much do you want us to charge
05:27for food and drinks, cost per head.
05:29I do want to go down the luxury route because they are a luxury client,
05:32so I do want to mention the word luxury,
05:34and I'd like to go with like a mid-range for like catering, for drinks.
05:38If we do that, we can get a higher price.
05:40Yeah.
05:40We need to kind of agree on what level we all want to be going in at.
05:44When I organise events at home, we charge between three to ten grand.
05:47So definitely want mid-range, three-course, luxury.
05:54Pasha, you're going to be the sub-team leader for the corporate team.
05:57Yeah.
05:57Connor, I would like you also on the corporate team,
05:59and Lawrence as well.
06:01Guys, I think we should be able to sell it around about $450,000, $500,000 per person.
06:06Alright, good luck. Let's go, let's go.
06:1011am.
06:11Half of each team set off to sweet-talk clients.
06:15We can go in at 10k, I think, as the highest.
06:19I'd be quite comfortable with that.
06:20It's a bit expensive, I think.
06:21What do you think for a luxury client?
06:23Well, there's only eight people we need to remember.
06:25I just want to go higher.
06:26I agree, I do agree.
06:28The rest will firm up food.
06:32That's the main strategy, is to keep the prices low,
06:34in order for us to win this task, essentially.
06:36You know what?
06:36If we're going there positive, positive mind, positive attitude,
06:40I like that.
06:40We're going to win this.
06:41Yeah, exactly.
06:42As long as we're having that positive energy, the clients will love that.
06:44Yeah, go on, Bria.
06:45Let's have it.
06:46Team Alpha!
06:49Midday.
06:50Good to meet you.
06:51Good to meet you, Pasha.
06:52Emily.
06:52Hi, nice to meet you.
06:54Lawrence, it's a pleasure.
06:55Planning a polished pitch to oral care brand Ordo.
06:58We would really love to understand what you would like to get out of a corporate away day.
07:02Fun.
07:03Key.
07:04We're a really sociable group, so I think something that brings everybody together.
07:08Lawrence, Connor and Pasha.
07:10Buggies, we had in mind.
07:12Really exciting.
07:13Some Egyptian food, maybe.
07:15And just have a bit of fun and let loose.
07:17Yeah.
07:18One thing to add as well, it's the point of memories and it's, you know,
07:20I don't want to get too philosophical here, but life is time and you only get so much time.
07:27And I said in my wedding speech that life isn't like a linear thing.
07:30It's like, it's a collection of experiences and the people you share them with is what really makes them.
07:35And it's almost like the return on your investment of those memories and the bringing people together
07:39because the best teams are the ones that work together the best.
07:41And it's experiences and it's just all of that.
07:44I think you've got a great energy about you.
07:45And I think hopefully we can match all of that with sort of our enthusiasm.
07:48So we were looking at, for the total package, $5,999.
07:55It doesn't feel like we're getting the value for, say, $5,000.
07:58There's nothing like actually tangible to like equate to the actual value to the proposition you're giving us.
08:04Yeah, exactly.
08:04So I think maybe, and maybe you're right, maybe we jumped into figures too quickly.
08:07How about we take a step back and we just go through maybe the plan of the day?
08:10So yeah, you're right.
08:11Hmm.
08:13Lawrence came in with the numbers way too early and that was clear to see when the client said,
08:17we don't really know what we're getting for this.
08:19On our tour, we will have a few stops.
08:21So there may be a cave, there may be a look point.
08:23Yeah.
08:24And I think you need to couple this with the practicalities of what the day is actually going to be
08:27like so that you can sell the experience.
08:30Hopefully we've sort of painted a bit of a clearer picture.
08:33If we were to try and look at about a 10% discount to about $5,400.
08:38So we were looking at probably about $2,100.
08:40Right.
08:41Do you think that you could meet us in the middle at three?
08:46Three thousand, that would be amazing.
08:48Why do we meet in the middle at like $2,800?
08:50If you guys are happy with $2,800.
08:52Yep.
08:53Agreed with that.
08:53Perfect.
08:54Thank you guys so much.
08:55Thank you so much.
08:59On the other team.
09:01We've got a lovely boat tour, which is going to be across the lagoons.
09:04And we're going to do a bit of team building, have a lovely meal.
09:07Hoping to drive through a deal with high-end car brand DS Auto.
09:11So we're looking for an experience focusing on style, luxury.
09:16Meghan, Harry and Rajan.
09:18So food is very important to us.
09:20Yes, the food will be really key.
09:21Okay.
09:22Absolutely.
09:23So now in terms of pricing, we have worked out a price of $10,000.
09:30For $10,000 we'd expect a private jet to go and see the pyramids.
09:36What kind of a budget did you have in place for this?
09:38That's more around the $3,000 mark.
09:42We can't go that low.
09:44In terms of the pricing we can go to now, it would be at $7,000.
09:49For $7,000 I'd be expecting a Michelin-starred chef.
09:53Yeah, no, I completely understand.
09:54I mean, our team, these aren't lay individuals, you know,
09:57some of these people in the food industry and the baking industry
10:00for many, many years, you know, they're well-averse around the kitchen.
10:04They know what they're doing.
10:06Unfortunately, our absolute maximum would be $3,200.
10:12But that luxury that you're looking for wouldn't be as high
10:15opposed to that higher budget.
10:17We would still expect a high quality of food
10:20and plenty of wine to go with the meal.
10:24OK, thank you.
10:26Lovely to meet you.
10:27Thank you very much.
10:27See you tomorrow.
10:29This team put a lot of emphasis on quality of the food
10:33and the experience of their kitchen team.
10:36Well, the client has banked that
10:38because the client's expectation of food, well, it's luxury.
10:45Lunchtime.
10:45This is the first one, high price.
10:48High price, yeah.
10:49Camel.
10:49Camel, yeah, meat for the camel.
10:51Wow.
10:52How much is that, sorry?
10:53This is $100.
10:54OK, so $100.
10:55Yeah.
10:56Looking for tasty savings.
10:58So this is the second menu, this is the medium one?
11:00Startup salad, belly salad, veal meat.
11:02Veal meat.
11:02Veal meat with onion, seasoning, coriander.
11:05Mmm.
11:06This is so good.
11:08Project manager, Priyash.
11:10And this pudding rice with black honey and vanilla ice cream.
11:13Oh, wow. I like that.
11:14Yeah, this is really good.
11:16How much was this one?
11:17What was the price?
11:18$75.
11:19$75.
11:20To be fair, it's quite big for one portion,
11:21so two people can have as well, right?
11:23One of these between two people.
11:24Yeah.
11:26Yeah, risky move, Priyash.
11:27Erm, the good thing with salad is vegetables are not expensive.
11:31At least if you fill them up on starters, less for meat.
11:33And give them loads of bread.
11:35I don't know, I think that it's going to be a little bit too, erm,
11:39tiny portions.
11:40Yeah.
11:40We could not be splitting it in half, but maybe we only buy for six,
11:44and it can do for eight.
11:45I think that's a good idea, I like that.
11:47Mmm.
11:47OK, let's do that.
11:49It was my idea to split the portions, erm,
11:51just because the portion sizes were quite big.
11:53I felt like it was a good strategy to save cost,
11:56as it is a profit task.
11:57If you can do it for 50, we'll be very happy.
12:0060.
12:0060 is your final price.
12:02Yes.
12:03What about 59?
12:0459.
12:0559.
12:06OK.
12:06For six portions.
12:07Thank you so much, chef.
12:08We're going to do you proud.
12:09Thank you so much.
12:13Across the lagoon...
12:15The mid-range option, here we have the local sea bass.
12:19It's one of, like, very traditional dish.
12:21Mmm.
12:22Daddy lovely, isn't it?
12:23Matching a menu to Megan's luxury brief...
12:26We're served with childhood potatoes, basically triple fried.
12:29It's a very popular dish.
12:31They're really nice.
12:32Carrington, Rothner, Andrea, and Kieran.
12:35Here we have the chocolate fondant with vanilla ice cream.
12:38Looks amazing.
12:39Yes.
12:39This is definitely a dish that everyone's favorite, yes.
12:41Yeah.
12:42It's my favorite.
12:44I think out of all of these options, this satisfies what Megan wanted, which was the mid-range
12:48option.
12:49I agree.
12:49Well, the price for this mini is actually 75 USD.
12:53I was thinking 55.
12:56It will be very difficult to go all the way down.
12:59Mehmet, you just said it would be very difficult.
13:01You didn't say it was impossible to go down.
13:04You know, so...
13:0555, there is no way that I can do it, for sure.
13:08But I can go up to 65 USD, and that's all I could do.
13:11Leonard, do you think we could do 60?
13:15I was very fair with the 65.
13:18Mehmet, and the good thing is, we can say we learn it from you, and you'll get more customers
13:21next week when we do.
13:22So you're going to earn the money back when you get the customers through the door.
13:26Sounds great.
13:27Thank you very much.
13:28Thank you very much.
13:30Thank you very much.
13:31When Andrew decided to butt in on my negotiation, I was very annoyed.
13:37I think it was very rude.
13:38I think it went really well.
13:40We've got it at base rate, really.
13:41Yes.
13:42I think we've got a good price.
13:46OK, guys.
13:47Hello.
13:48Mid-afternoon.
13:49How much did you guys get it for?
13:51So, 2,800.
13:54For both teams...
13:55OK.
13:56Priyash, it's rubbish.
13:57Yeah.
13:58It's a rubbish price.
13:59A chance to check in.
14:01So we went in with 10,000 to begin with.
14:05But what we came out with in the end is quite a little bit less.
14:10Well, quite a lot less, to be honest.
14:12What we've gone with in the end is 3,200.
14:17I'm not knocking you because I didn't do that and you know that, but it is really low.
14:22We were on our side really hoping for you guys to get...
14:25Higher.
14:25A lot higher.
14:26Yeah.
14:27Especially because we went for a medium range of food.
14:29Because obviously it's a profit task, we might have overspent a little bit.
14:33Yeah.
14:33We've also got the team building thing to purchase.
14:37Yeah.
14:37Just don't pay anything out on the activity.
14:40350 for the pottery.
14:41If we can get that for say 180, would you still say no?
14:45No.
14:45Scrap the pottery.
14:46We don't need that at all.
14:47Scrap it now.
14:48OK.
14:48Even if you can get it cheaper.
14:50Thank you very much.
14:50You take care.
14:51Bye.
14:51Bye.
14:52Now the onus of doing a good activity is on us.
14:55Yes.
14:55Could we get refunds if we do a poor activity?
15:01Trialling tomorrow's boat tour.
15:03What do you mean by saying it's a self-sustaining town?
15:07While Harry, Megan and Rajan go diving for facts.
15:11We have actually seven sewage treatment plants in Irgunna.
15:17Road testing their plans.
15:21Pasha, Connor and Laurence.
15:26How do you feel about turning this into a really fun experience?
15:30If we do three stops, every stop needs something.
15:34Yeah.
15:34And something really exciting.
15:36Bring in some games, bring in some quizzes.
15:39Really bring in our personalities.
15:40I don't think they need to have a history letter.
15:43We're not here to fill it quite the path.
15:45No.
15:46Woo!
15:505pm.
15:51Am I doing it good?
15:52Yeah?
15:53Yeah?
15:54Sure will.
15:55Go on.
15:56While Priyash's team gets a crash course in coffee making.
16:00Let's shake on 227.
16:01And we can all have nice coffee and dates now.
16:04Thank you so much.
16:05Whoa.
16:06Ooh.
16:07An expert here.
16:09Oh, wow.
16:10Handed a spending ban by Megan.
16:12Oh, wow.
16:13Andrea.
16:13That is amazing.
16:14Andrea.
16:15Done it all by myself.
16:17The rest of her team give pottery a spin.
16:20Mine one doesn't look like that.
16:25So, Luca.
16:26Hi.
16:27What would something like that cost for around eight people?
16:30350.
16:31350?
16:32Yes.
16:33Right.
16:33Okay.
16:34Because we had a budget of around 75.
16:38It's too low.
16:39What about if we didn't have the instructor and we done it ourselves?
16:42The equipment only.
16:44Equipment only.
16:45What does it good?
16:46Can we just have a quick discussion?
16:48Yeah.
16:48Give me two seconds.
16:49Okay.
16:50Thank you very much.
16:51You're welcome.
16:52I want to make a decision with all of you guys considered.
16:54Yeah.
16:55Megan said no activity.
16:56I've got this.
16:57And if they've...
16:58I will take it on my head that we wanted to...
17:00They're on default.
17:00They're on default.
17:01So, you're willing to take that?
17:01I will take it on my head.
17:02You guys are happy with that, yeah?
17:03It's on me, yeah.
17:04It's fine.
17:04I'm not happy, but we're not going to have a collective decision on it.
17:07Okay.
17:07So, I'm happy to support you as a team.
17:09That's fine.
17:10I'm just going to make the executive decision to just say yes to the event.
17:13I'll take blame for this.
17:14It's on me.
17:15Let's go.
17:15Okay.
17:16Let's go.
17:16Luca!
17:17I'd like to accept the $100 tomorrow.
17:20Yes.
17:20Good man.
17:22The pottery experience is going to be a total disaster.
17:26Because none of us know what we're doing.
17:28I'm just not sure how that's going to end.
17:30And I just want it noted, there was no confusion on the call when she said,
17:34I don't want you to pay for a team building exercise.
17:38She did make it very clear on the phone call.
17:45Harry, you literally squashed me!
17:477pm.
17:50It doesn't look very high-end, I'm not going to lie.
17:52Away days plotted.
17:54The kayaking is actually a really good team building.
17:56Yeah, it's good team, yeah.
17:56And the kayaks will be our surprise.
17:59Activities prepped.
18:00Team Open!
18:04Tomorrow, showtime.
18:117am.
18:12Hello.
18:13Nice and well.
18:13Good to see you guys.
18:14Good to see you guys.
18:15Ahead of running corporate away days...
18:18We actually had a really good day yesterday.
18:20We got a lot of facts.
18:20We're feeling really positive.
18:21For Megan's team, a chance to regroup.
18:26Because it is a luxury client, there is a lot of pressure there,
18:28especially with you guys in the kitchen as well,
18:30because that was the main thing from yesterday, the food and the drink.
18:34I am a bit worried, because it does feel like they want luxury
18:37but at a bargain type of price.
18:39That's what it feels like.
18:40That's what it feels like.
18:41I definitely think they do.
18:42The food is something they'd really expect, quality.
18:45So, starter is potato wedges.
18:47Potato wedges, for me, doesn't really scream out luxury.
18:50You are some mid-range.
18:51I know, I know, I know.
18:52But, you know, I think you guys try your best
18:54and you, like, jazz it up a little bit.
18:56I think we'd be good at presentation.
18:57Okay, so with that, our profit margin is really slim.
19:00We can't afford to have any refunds,
19:01so nothing can really go wrong.
19:07Catching up with his corporate crew...
19:09We completely misread the situation, definitely.
19:11Yeah.
19:11I think we probably came in a little bit too soon with the numbers.
19:14Project manager, Priyash.
19:17We failed to include what the actual tour would consist of.
19:20So, the main bit that needed to be included, weren't included?
19:25We did try to stay high.
19:28Pasha did sort of come in when I was still in the five mark
19:31and, say, three, which kind of tapped us a little bit.
19:33I did want to stay up there and I knew...
19:36No, Laurence, I completely disagree with that
19:38and I think...
19:38Probably disagree as well.
19:39...come back on that.
19:41They were literally gobsmacked.
19:42But look, anyway, we signed the deal
19:44and shook hands at 2-8-0-0.
19:46I'm not going to lie, I think, when I heard it,
19:48I was a bit disappointed.
19:49Yeah, of course.
19:49Because, obviously, we wanted that...
19:51So were we, though.
19:51But, okay, we can move on from that now.
19:53There's no point dwelling on that.
19:54Yeah.
19:58You did actually say you don't want the activity,
20:00but we did go over it anyways.
20:02Next, for Megan...
20:04It was $380, but we got it down to $100.
20:07A corporate confession.
20:09Yeah.
20:09The last thing we wanted is to lose this just based off of refunds.
20:13So we kind of collectively decided and just...
20:16Right.
20:16Well, yeah, I mean...
20:17And, yeah, yeah.
20:19I don't want to sound like I'm being negative,
20:20because I'm not...
20:21You were quite negative yesterday.
20:23I wasn't negative.
20:24I was just saying my point that we need...
20:27We were going to spend another $100 after Megan said,
20:30no, we were going for the free activity,
20:32and Megan is the project manager.
20:34Yeah.
20:34At the end of the day,
20:35the three of us were actually in agreement with it,
20:37because we just didn't want to lose this based off of refunds.
20:39But my only concern is,
20:41because we got the kayaking,
20:42that is kind of like a team building activity
20:44that we could have just said that was a team building
20:46and then not hid the extra.
20:48Yeah.
20:50In terms of our side,
20:51I think we did quite well on the food element.
20:53What I noticed was the portion sizes were big.
20:55I decided to not look for eight portions.
20:58I cut it down to six portions.
21:01So just to clarify,
21:02you were going to have eight people eating six portions of food?
21:05Correct, yeah.
21:06Okay.
21:07When you say the portion sizes are big then,
21:08because these guys are going to be in the desert pretty much.
21:11I mean, they're going to be hungry.
21:12So when you say big, just for one person,
21:15what size are we talking about?
21:16They're just big bowls.
21:17So there's no point buying eight.
21:18We didn't want people to get overfilled with food
21:20and can't be bothered to do with the coffee
21:22because they've got a full belly.
21:24I am a little bit worried that the PM team
21:27have decided to sort of cut the portion sizes.
21:30I mean, these guys are in the desert all day.
21:32If they've not got a full stomach,
21:34then they're not going to be happy.
21:35And the last thing that we need is refunds.
21:37With Dan feeling unwell,
21:38we can't have him in the kitchen just in case.
21:40I actually think us three in the kitchen will be fine.
21:42Our tour today is probably going to take about two and a half hours.
21:46And just so you know with kitchen time, what to work with.
21:48Yeah.
21:49Perfect.
21:50Let's go.
21:5511am.
21:56Teams divide.
21:58There was a lot of emphasis on the food.
22:00Yeah.
22:01And she knows we're not all expert chefs.
22:03I mean, Carrington's amazing, yes.
22:05But the rest of us...
22:06I actually am.
22:07But I don't like saying it too much because then you guys...
22:09They have the pressure.
22:10Yeah.
22:10But I can cook.
22:12Let's go!
22:16In the desert...
22:17Yada!
22:20While Pasha's clients have a high-octane start...
22:23When I say acacia, you say tree.
22:27Acacia!
22:27Tree!
22:28Acacia!
22:29Tree!
22:29Kicking off their boat tour...
22:32Good afternoon, everyone.
22:33Do you hear me?
22:34Finance manager Harry sticks to the facts.
22:39So I thought we'd just start with El Goonath.
22:42Now, it's a relatively small place.
22:44There's 25,000 to 30,000 people.
22:46But there are seven sewage treatment centres.
22:51Now, does anyone have a guess why there's that many with such a small amount of people?
22:57No, I'm not surprised you don't.
22:59They are completely self-sufficient.
23:02So 99% of the water in El Goonath is reused.
23:05So yeah, that's kind of that.
23:11Back on land...
23:12Right, team, the strategy for the kitchen is divide and conquer, OK?
23:15I haven't done fondant before, but I'm happy to take that on.
23:18Put in charge of food prep...
23:19I'll do the potatoes.
23:21Brilliant.
23:21Kieran, that leaves you with the fish.
23:23Get me fishing.
23:23Yes?
23:24Yes, Geoff.
23:25Part-time baker, Rossner.
23:28So we want to make sure all the dishes are more or less done and prepped by latest 4.30.
23:35Yes, Ross.
23:37Andrea, what I'm going to get you to do, over here, in a bowl, mash the avocado with olive oil,
23:41lemon juice and salt, OK?
23:43How are you getting on, Kieran? You all right?
23:44Mate, I'm absolutely sweet as a nut. You're impressed, aren't you?
23:47I'll be impressed when I see the finished product.
23:49We need to put the sweet potato back in the oven. They should have gone in before.
23:53Can we just check it? Kieran is going to check the texture of it.
23:56I'm going to put the fondant in now.
23:58I'm going to put it in the oven. Please, nobody open the oven or go near it, OK?
24:01Yes, Chef.
24:02I'm extremely concerned. Usually, I like to work alone, if I'm completely honest. I'm a lone wolf in the kitchen.
24:08End of the day, it's a team effort. Yes, we're working on our own individual dishes, but it'd be great
24:12if they could remember the things that they need to.
24:14OK, Rafa, you know the triple-cooked wedges?
24:16Yeah.
24:16I'm going to fry them in batches, just to let you know.
24:19Brilliant. As long as you keep a track of which batch has been fried once and twice and three times.
24:23Yes, Chef.
24:27On the other team...
24:29Levi.
24:30Yep.
24:30After you've done the onions and the parsley and these little chopping as well.
24:35Yep.
24:36Leading his kitchen crew...
24:37You'll need to take off the ends.
24:39Basically, you know, cut all that ends off.
24:41All that.
24:41All that, and then we don't need that.
24:44Priyash.
24:44Do you want me to cook that all, yeah?
24:47Yeah, you can cut that all, yeah?
24:48Just not all of it.
24:49No, wait, what is it?
24:50It's coriander from your meat.
24:51No, it's parsley from your meat.
24:53Put that in there, we don't need that, Mum.
24:54We just, where's the rest of the parsley?
24:56The...
24:57The leaves.
24:57The leaves, yeah.
24:58Throwing them away.
24:59We need them.
25:00That's what we needed.
25:01I've thrown them away.
25:02What did you throw away?
25:03He threw the parsley away.
25:04I threw the leaves.
25:05I thought you meant, you said cut them off.
25:07Yeah, and put the stems away.
25:08Oh, you're kidding me.
25:10Where's it? In the bin?
25:10Yeah.
25:12I put them in the bin.
25:14Yeah, I can't use that now.
25:15No, obviously you can't use that.
25:16What was that for? The curry?
25:17Yeah.
25:18The curry?
25:18Yeah.
25:19Oh, okay, okay, okay.
25:21The parsley is very important to the dish, and now the parsley has been sacrificed.
25:25I don't know why.
25:26I'm stressed.
25:27Why would you keep the stems and not the leaves?
25:29I'm stressed.
25:31Sorry about that, Priya.
25:32No worries, mate.
25:33When you tell me things, just give me, like, proper simple, because I can't cook.
25:39At the lagoon...
25:41The reason why this is the only view tower here in Alguna is because there is a very, very
25:48strict height limit.
25:49A further dose of facts from pharmaceutical sales rep, Rajen.
25:54This is to protect everyone who is residential here, so making sure no one is overpeering,
26:01so there is a height limit on all of the buildings here.
26:05When I say Wadi, you say Badi.
26:08Wadi!
26:09Badi!
26:10Badi!
26:11As the desert tour heats up...
26:14Let's go!
26:14Let's go!
26:15Let's go!
26:16Connor steps in with an icebreaker.
26:18Ladies, we're going to play a game of Viper in the village.
26:26So, night time came in the village.
26:28I closed everyone.
26:29And everyone fell asleep.
26:31I am now going to circle the group, and I'm going to select one individual who will be the Viper
26:38for the game.
26:39The Viper woke up, and Viper, select your victim by pointing at them.
26:44Super.
26:45The Viper fell asleep.
26:46Morning time came in the village, and everyone woke up except for one.
26:53The Viper has struck you.
26:56They're really enjoying it, so I think there's going to be a delicate balancing act between, you know,
27:00giving the client a great time and then keeping to schedule.
27:03So, hopefully everything's all right.
27:04Who would want to kill you?
27:06Who in the office has jealousy?
27:08Many.
27:10Coming free!
27:12Woo!
27:13We have about 20 minutes till they will arrive.
27:17In the kitchen.
27:18The fish is basically prepped.
27:20Yep.
27:20Obviously that's what I want to be cooking last, because it takes less than ten.
27:23While Rothner pushes for perfection.
27:25Carrington, do you need any help?
27:26I don't need any help because you're good.
27:28I have fried half potatoes.
27:30Okay.
27:30I just need to triple cook them and I'm done.
27:33Cooking up a rescue remedy for his curry.
27:35How important do you think parsley was to that recipe?
27:37I'm not going to lie.
27:38It was going to add that extra flavour profile, but it's fine.
27:41I'm going to improvise.
27:42Project manager, Priyash.
27:45I'm actually going to adjust the recipe slightly now.
27:49You think that's a good idea?
27:50I'm just adding random stuff to the meat.
27:53I'm just adding the random different bubbles for this thing.
27:57Cumin, paprika, black pepper.
27:59Do you want to add a bay leaf to the rice?
28:01To add flavour?
28:01My mum adds it anyway to cooking.
28:03We don't need these knobs of butter, so I'm using this extra butter in my curry.
28:07There we go.
28:09Karishma, this sauce, is this for my curry or for your rice?
28:12I don't get it, because it doesn't say in here to add, but I'm just going to add it.
28:16The veal is one of the main dishes that we need to get right, so I have to add some
28:19adjustments to it,
28:20because we've lost the parsley, so I have to alter the recipe.
28:25It's spicy.
28:26Bluey.
28:26Yeah.
28:27I reckon a little bit spicier, a little bit.
28:30More spicier?
28:31No, no, no.
28:31More spicier.
28:32I'll make it less spicier.
28:34I can add some honey to it.
28:35You're going to what?
28:36Some honey.
28:40Back in the desert.
28:42You have failed to get the viper this time.
28:44Oh.
28:44But night time came again, and everyone fell asleep.
28:47With Connor's clients still hunting a killer.
28:50Viper, could you please select your next two victims?
28:54Two.
28:56Oh, I've got a spoggy bum already.
28:59For Megan's guests.
29:01How are you feeling, guys?
29:02It's nice to be on the water, isn't it?
29:03No, no.
29:04I hate it.
29:05That sinking feeling.
29:06Sorry.
29:07Sorry.
29:08Sorry.
29:09How are we doing?
29:10Yeah, not loving you guys right now.
29:12Sorry.
29:13Hurry.
29:14Hurry.
29:14Hurry.
29:15What are you guys doing?
29:17They're not even leading.
29:18Which way am I supposed to go?
29:20Be careful.
29:21Oh, be careful.
29:22Ow.
29:23Are you okay?
29:25Oh, shit.
29:25Wrong way.
29:26I didn't say far that.
29:27He's miles away.
29:28Oh, hang on.
29:29I think I'm about to...
29:32Oh, shit.
29:38I'm so disappointed.
29:39I'm so disappointed.
29:39You know, they were meant to get here an hour ago.
29:42Waiting back at base.
29:43Do you know what's cheeky?
29:44They specifically said, make sure the food's ready.
29:47I know.
29:47Rothner's kitchen crew.
29:48We would've had an extra hour of preparation.
29:51Yeah.
29:51I think it's just jarring because Megan made it such a point.
29:54Make sure the food's amazing.
29:56We should've made it a point to be like, guys, don't be on time.
29:58It's common sense.
30:00Especially because it's a corporate client.
30:01They've got high expectations.
30:02You'd think they'd be on time.
30:03Now it puts pressure on us because the clients are going to come in and think, why is the food
30:07not ready?
30:10But the rice's still not cooked, right?
30:11We just need to heat it a bit more.
30:13Is this on?
30:13Mid-afternoon.
30:14We need some to evaporate out of it.
30:16Like rice pudding soup.
30:18Yeah, it is.
30:19While Priesh wrestles with his rice pudding.
30:22Can't we sieve some of it out into a sink?
30:24That's a good idea.
30:26Be careful.
30:27Oh, shit.
30:28For the rest of his team.
30:30Guys, we're going to get some photos now, all right?
30:33So, I mean, this is picturesque.
30:35Final stop on their tour.
30:37So after the photo, are we going for food and drinks?
30:40Getting a bit peckish now.
30:41I think it's about a 20-minute journey.
30:43Probably closer to an hour.
30:44Oh, okay.
30:45So we're going to speed through photos.
30:46Oh, for an hour?
30:47Yeah.
30:47Literally an hour from here.
30:50That's pretty late for dinner.
30:52Yeah.
30:52So we're going to quickly rush through some photos.
30:55Get back in the buggies and get to some food.
30:56Okay.
30:57Do you have any, like, snacks or anything in the car?
31:00Yeah, no, we don't have any snacks.
31:01But the food will be ready for you when you get there.
31:04I'm ready to go.
31:05Let's get some photos sorted.
31:07This team have taken so much time playing games at different stops.
31:11There's a safari!
31:13They've got to the end, and the client's hungry,
31:15and they've got over an hour to get to the destination to feed them.
31:18It's a long wait for food.
31:20I'm not joking.
31:21Like, I'm starving now.
31:23That's really long.
31:24Yeah.
31:24A couple of snaps in head.
31:25No, no, let's get moving.
31:27Yeah?
31:27Okay, they're keen to get going, so let's...
31:29Yeah?
31:30Yeah.
31:30Cool.
31:37Can you believe this?
31:39Seriously?
31:40How late?
31:46Where the hell are we going?
31:48How far is it?
31:49It's literally just around this corner.
31:51Two hours after they were due to arrive...
31:54It's a killer on your back this whole two hours.
31:56We're trying to make you hungry.
31:57They're here, they're here, they're here.
31:59Megan's guests finally wash up.
32:03Good work, everyone.
32:04Well done.
32:05We have arrived.
32:06How did you find that?
32:08Awful.
32:10Yeah, not the best, um, experienced dress.
32:13It was vile.
32:13I'm not dressed appropriately.
32:15I just wasn't prepared for this at all.
32:19Right, who's hungry?
32:20Me.
32:20Yeah, ready for some wine?
32:22Let's head down here.
32:23Go!
32:23Come on.
32:24Let's go.
32:28So what happened in there, Arjun?
32:30You guys are, like, two hours late.
32:32I know, it was a climax.
32:33I mean, to be fair, it took longer than expected.
32:36Let's get the food out, let's get the drinks out.
32:37Yeah, but...
32:38Let's keep them occupied.
32:39We can't rush the food, though, okay?
32:40We can't rush it.
32:41I'm just clarifying that.
32:467.30pm.
32:47Walk, knife, spoon, check.
32:48Walk, knife, spoon, check.
32:50While Priesh perfects his presentation.
32:52Okay, table's done.
32:54Wine glasses are there.
32:55On the other team...
32:56Guys, I know we don't have a lot of time,
32:58but I think we can get this all done with teamwork, okay?
33:00Playing catch-up.
33:02Right, let's go.
33:03Let's go.
33:03Careful, everyone.
33:04Andrea, you good?
33:05Straight in the kitchen.
33:08Hello.
33:09Ah.
33:10So we've finally got your food out for you.
33:13It's potato wedges, right?
33:17Okay.
33:20Ah.
33:21It's not actually cooked.
33:23Oh, you can't actually get your knife into it.
33:25It's, like, solid.
33:28Hi, guys.
33:29Hi.
33:29The potatoes aren't actually cooked.
33:32Oh, are they not?
33:32They're still slightly raw on the inside.
33:34Oh, I see, okay.
33:35Yeah.
33:35Is it just the one, or is it?
33:36No, for all of us.
33:37For all of them?
33:38Yeah.
33:38Okay, I'm so sorry about that.
33:39Just leave them on the table, we'll pick them up.
33:40Okay, thank you.
33:42Get a knife fork.
33:45This is a bit unbelievable.
33:51They are actually quite hot.
33:51You notice it hot.
33:52I feel that.
33:53That is actually cold.
33:55Yeah, I mean, we can't argue.
33:56We're going to have to go grab them here.
33:57Let's go grab them.
33:59I don't understand why they couldn't cook the potatoes.
34:01Like, I put people in that team that could cook potatoes.
34:05It's actually, like, one of the simplest things to do.
34:07Guys, I'm really sorry.
34:07They sent back all the potatoes.
34:09All of them.
34:09It was really cold.
34:11It was a bit frozen.
34:12In the middle, it was a little bit hard.
34:13Oh, my God.
34:16I know it's really disappointing, but our focus now is to get the main meals as great as possible.
34:21Oh, that's it.
34:22I'm really sorry.
34:25Well done, everyone.
34:26Well done.
34:28With desert dinner service in full swing.
34:31But it is tasty.
34:32Yeah.
34:33Next on the menu.
34:35I'm really impressed with us.
34:36We've served all the food on time so far.
34:38Everything's ready.
34:39Priyash's curry creation.
34:42Bon appetit and let us know if we can get you anything.
34:45My pleasure.
34:46Enjoy.
34:51It's spicy, you know.
34:53That's spicy.
34:54That's spicy.
34:55It's so spicy.
34:57Shut up, isn't it?
34:58Yeah.
34:58It's really nice.
35:00It's actually, it tastes really nice.
35:03It's very spicy.
35:04Nema, did I hear you say it's quite spicy?
35:07If there was some yoghurt, that would be amazing.
35:09OK.
35:10Let me just double check.
35:11Your eyes are watered.
35:12There you are.
35:15I'm off with some pie.
35:18Kitchen, we have some feedback.
35:20Yeah.
35:20They said the veal is extremely spicy.
35:23Did you guys taste the curry?
35:25Yeah, I think myself, well first, I think Kashmir said it was spicy.
35:28Me and Levi said it was all right.
35:30All right.
35:30They were wondering if you have any yoghurt to compensate for that.
35:32I got some honey.
35:33Let's do that.
35:34Priyash, let's do that.
35:35Yeah, give me the honey.
35:36I literally told Priyash is too spicy.
35:38He was just throwing in, like, flavours as he felt, the way he does it at home.
35:41You're meant to follow a recipe.
35:43This isn't what you cook at home.
35:44This is Egyptian cuisine.
35:45It was just far too spicy for me and the honey didn't really.
35:49Yeah, didn't.
35:52With hungry clients waiting...
35:54Kieran, do you know how long you're going to take?
35:56We're serving the first four up now.
35:58For Megan's team, Hope's pinned on a perfect main.
36:02Why is it all broken up?
36:03I've cooked it that well, it's so delicate.
36:05This is literally looking like fried fish, not grilled fish.
36:08How much oil did you use?
36:10Pan has burnt.
36:11It falls apart, mate.
36:12It's delicate.
36:13It's beautiful.
36:14It's really not.
36:15It's going to be difficult to serve that and make it look creamier because it's all broken
36:18apart.
36:19It's taken crisp to a different level.
36:21I mean, that looks really good.
36:22Good save.
36:23Yeah?
36:23Yeah.
36:27Yeah, it was a bit burnt on the edges.
36:28That's simply from all the drama going on with all them running with the plates.
36:31I was looking what was going on and not concentrating on my food.
36:36However, I feel like they're going to be happy with what they've got.
36:39The fish tastes of nothing and it's just cold.
36:43Megan?
36:44The fish is quite plain.
36:46Okay.
36:47Are you guys still happy to eat and enjoy the meal or...?
36:51Shall we move us straight on to dessert?
36:53We'll take these away for you.
36:54Sorry about that.
36:55Sorry about that.
36:55We'll take these away for you, okay?
36:59Sorry, guys.
37:039pm.
37:05Oh, dear.
37:06I don't think the rice is cooked.
37:08Oh, Emma!
37:09No, it's not.
37:10It's not cooked.
37:11Oh, don't.
37:12It's hard.
37:13It's not cooked at all.
37:14It's not just Emma's.
37:15It's around the board.
37:17Okay, thank you so much for telling me.
37:19The rice is completely undercooked.
37:22Fresh eyes, all right?
37:23Be completely honest.
37:29Fucked up.
37:29Right, who was in charge of making the rice?
37:31Probably my fault.
37:32I mean, I've been cooking all morning since we started.
37:34I get you've been cooking, but you have to check if it's cooked or not.
37:38That's, like, crunchy.
37:40And when we...
37:40Did you...
37:41Hand on heart, is that?
37:42I definitely tried it when we were making it.
37:44And I just probably was trying everything and I just thought it was cooked.
37:47We'll have to just give our sincere apologies.
37:49Yeah.
37:49I can go and tell them that and I can say it's my mistake.
37:52I mean, that was probably best coming from a chef rather than you guys delivering that.
37:57We've been out in the desert all day and these guys had so long to prepare the food and get
38:02it ready.
38:03Like, what were they doing, you know?
38:05I'm extremely sorry about that.
38:07It was a huge error in our part and from the bottom of my heart I'm actually really upset
38:11because obviously I wanted to make sure it was good for you guys and it wasn't.
38:14So I do apologise for that.
38:15Lovely to meet you.
38:16Lovely to meet you.
38:16Take care then.
38:17Bye-bye.
38:19That was very sweet then.
38:20That was really nice.
38:21That was really sweet.
38:22I like that they acknowledged it and everything.
38:27Back at the lagoon...
38:28As a bonus, the mains weren't fetched back, so they should be OK.
38:33...a last minute rush...
38:34Move out the way, please.
38:35I'm coming through.
38:36Can we clear this?
38:37Can we just make some space, please?
38:38To serve up their pud.
38:41Guys, they sent the food back, the main force, so...
38:45OK.
38:47No-one's eaten anything at all.
38:49This is the only meal that they're going to eat.
38:51You know, I'm not going to lie to you.
38:52You guys being late, we thought we were going to try and stay calm.
38:56And I can't lie, I think everyone just ended up panicking anyway.
38:58That's the truth.
38:59No, I appreciate us being late, but if anything, the potatoes, they should have been burnt then
39:02because you had more time to have cooked them.
39:06It's just been a bit of a disaster.
39:08I don't know how else to explain it, if I'm honest.
39:16Slightly give me in the middle.
39:17Oh!
39:18It's very well cooked.
39:20Oh, thank you very much.
39:20I'll pass this cup with some.
39:22Yeah, please do, yeah.
39:24So guys, the coffee's finally ready.
39:27Who's up for it?
39:28Whee!
39:3010pm.
39:31Oh my goodness.
39:34Absolutely brilliant.
39:36Away days complete.
39:38Looks like you guys are smiling, we've got pottery on the face.
39:42Tonight, refunds recorded.
39:44Desert.
39:44Safari!
39:47Profits processed.
39:50Tomorrow, the boardroom.
40:019am.
40:04People aren't very confident, are they, going into this?
40:06Bit nervous.
40:07Which makes me think, did you guys do bad?
40:10Mm.
40:10You seem a little bit on edge.
40:12A lot of fiddling.
40:13I think everyone's true colours are coming in and out a little bit.
40:16I see that.
40:17It means a lot more, doesn't it?
40:18The cracks are definitely forming.
40:20Yep.
40:20Biggest changes in characters that I've seen is probably Priyash.
40:23I feel like walking around the house since we got back, you've been very, very nervous.
40:27And I've never seen them like that.
40:29That's a change, isn't it?
40:32Going into the boardroom today, feeling absolutely nervous, scared.
40:36If we do lose, my team obviously going to be looking at me and fault the blame on me.
40:41If I was Patrick, I'd be feeling pretty nervous this morning.
40:44She cut in on my negotiation and, you know, that never is a good look.
40:49If we do fail the task, I'm so ready to go in the boardroom and fight my corner.
40:53I'm just going to make sure that Megan knows that and if she does bring me back, she must be
40:57prepared to go home.
41:02You can go through to the boardroom now.
41:18Good morning.
41:19So for this task, I sent you to Egypt to arrange a corporate away day.
41:24I'll start with Eclipse.
41:27Now, Megan.
41:28Yeah.
41:28This was right up your alley, wasn't it?
41:31Yeah, so I have a clothing business and I also co-own a marketing agency.
41:34So we do a lot of events.
41:36You've done 25 events, I think.
41:38Yeah, last year.
41:39So the corporate team went off to talk to the client.
41:43Yeah, so from the offset, you know, they were very, very tough negotiators.
41:47We did go in at the price of 10,000.
41:50It was immediately shut down.
41:51He said he would want a private jet to go see the pyramids for that, didn't he?
41:54He did, yeah.
41:55So from the offset, you know, we were kind of a little bit on the back foot.
42:00They basically told us our ceiling price, we would not pay anything more than $400 per head.
42:07Right.
42:10Who negotiated the food?
42:11Kieran was our key negotiator here, so I'll let you take it away.
42:15Yeah, so we went for the mid-range option.
42:18Was you dressed in this pink suit while you were doing this negotiation?
42:21I wasn't, indeed.
42:22And a white tropey hat.
42:23Yeah.
42:23Dressed like Poirot.
42:25You're there for death on the Nile.
42:27Was that what you were thinking?
42:28Luckily, I wasn't in the boat.
42:30Anyway, go on.
42:31When we got...
42:32He was at 65, I was at 55.
42:35I was then...
42:35And then Andrea chipped in, is that right?
42:39Yeah, when Andrea stepped in, I was quite frustrated
42:41because myself and Carrington could obviously see Kieran was playing a bit of a tactical game.
42:46I didn't jump in.
42:47I didn't think you were going to come down at all on 65.
42:50Did you think you would get it lower than 60 then, Kieran, if she'd not have jumped in?
42:54I would...
42:55Maybe a couple of dollars.
42:56Right.
42:57Um, now the corporate team, when you took these people out on day two, you allocated two and a half
43:05hours for this tour.
43:06Correct.
43:06But it turned out it took four hours.
43:09Yeah?
43:09Yeah.
43:10You went on kayaks, is that right?
43:12Yeah.
43:13Um, so whilst they were actually doing the kayaking, I think they seemed to enjoy it.
43:17I don't think they wanted to do kayaking.
43:19Yeah.
43:19Because when I spoke with one of the clients, they said they weren't dressed for it.
43:21And that's why they turned up to the dinner with a really bad mood.
43:24And they were starving at this point.
43:26Well, mainly they were wet.
43:27Yeah.
43:27And they had to eat in wet clothes.
43:29Yeah.
43:30Right.
43:31So what did you serve when they arrived?
43:34Spicy potato wedges.
43:35Childhood potatoes.
43:36Childhood potatoes.
43:37Um, but they didn't like it, unfortunately.
43:39Well, they said they were raw, didn't they?
43:41They did, but maybe a few were a bit bigger than the others, that's probably why they weren't cooked all
43:45the way through.
43:45I did take one of them though and I cut it in half to check myself and inside was very
43:49cold and under cold.
43:51Yeah, really cold.
43:52They sent them back?
43:53They sent every dish back.
43:54And what about the fish?
43:56So I cooked the fish, Lord Sugar.
43:59You cooked it or you murdered it?
44:00So what happened was, there was a lot of drama with the first dish coming back.
44:05What I'd done was, looking at that, I forgot about the fish that was cooking.
44:09So they sent that back also, did they?
44:10Yeah, they said it was bland, actually.
44:12Right.
44:13And then the final course was the chocolate thing, which they liked, did they?
44:18Yeah.
44:18They actually said to me how much they loved the chocolate fondant.
44:20So the wedges were undercooked.
44:22Yep.
44:23The fish was overcooked.
44:24The dessert was fine.
44:26Who was cooking?
44:27Goldilocks?
44:30Anyway, so let's move on to Alpha Team, shall we?
44:35I understand, Priyash, you became the project manager, is that right?
44:40Yes, Lord Sugar.
44:41Your tour was the desert tour, right?
44:45Lawrence, I think you decided to talk to them about how much they were going to pay for the event,
44:50yeah?
44:50Yeah, so it was a bit of a car crash, to be honest with you.
44:53We started off at 6,000.
44:55I then offered a 10% discount to 5,400.
44:58I didn't want to dive down and end up giving away too much.
45:02So what were they willing to pay?
45:03So they said that their budget when they started was 2,100.
45:07I was just flabbergasted that Pasha came over the top of my negotiation and said 3,000 because we were
45:14stuck then.
45:15I didn't.
45:16You butted in, did you?
45:17No, I didn't butt in.
45:18Pasha, you did butt in.
45:20I think that's wrong of you to say that I butt in.
45:22They were literally not budging.
45:23So I said, can we meet in the middle and make it work?
45:27And still, she was not having any of it.
45:29What did you end up at?
45:31We ended up at 2,800.
45:342,800.
45:35OK, well, there you are.
45:36You've got 3,200.
45:39Right.
45:40Let's get on to the food.
45:41Didn't you come up with some brainstorm that you should only order six?
45:45Oh, yes.
45:45So I looked at the portion sizes and I thought the portion sizes were quite big.
45:49So I was thinking, let's split them up.
45:51Instead of getting eight portions of food, let's just get slightly less than that and then we'll just distribute it
45:56out.
45:57Like the Red Cross delivering suppliers, isn't it, really?
46:00Yeah.
46:00So if you did it properly, they wouldn't know any different, right?
46:04Correct.
46:04I asked the question, Lord Sugar, to make sure the point.
46:06Hello, Levi, you're here.
46:07I am here, Lord Sugar.
46:09Yeah.
46:09You're like a plus one at a wedding, you are.
46:12I don't know when to interject, you see, that's funny.
46:15OK, day two now, the tour.
46:18Tell me about that.
46:19So I assigned each person with a location and they were going to basically take it over.
46:25What was these jokes then you were coming out with, Connor?
46:29Because this must be the first dentists to turn around and tell you to shut your mouth.
46:33They didn't mind opening your mouth, right?
46:37We were playing a game in the cave, which was essentially just an interlude between, like, kind of two...
46:42I heard you were there for about 30 minutes yapping in a way.
46:45We were playing the game and I did let the team know the day beforehand that it would probably take
46:49the largest amount of time.
46:50Yeah.
46:51And that both were kind of happy to do that.
46:54Well, you're supposed to be one and a half hours on this thing and it was two hours from what
46:59I heard, yeah?
46:59So you get to the kitchen and I was told that it was complete and utter chaos.
47:04Yeah, because...
47:06And leave value was a disaster.
47:09You were cutting...
47:10Parsley.
47:11...parsley and threw the wrong bit away.
47:13You threw away the leaves and kept the stalks.
47:15Yes, I thought that's what gave the flavour.
47:17So, yeah, the kitchen was quite chaotic because, obviously, unfortunately, Dan was not really well, so there was only three
47:21of us.
47:22You were like a desert mirage, Dan. One minute you looked good and then you just disappeared, right?
47:27Yeah.
47:27So, if I'm being honest, the food was not good. The rice pudding was undercooked, but that was my error.
47:33And, obviously, the meat was a bit spicy for the guests, which, again, I take blame for.
47:37But we did try it and I...
47:39What were you trying to do? Incite a belly dance or something with that spicy food?
47:44But I did go to the guests and because, obviously, I thought, as a goodwill thing, I was meant to
47:48apologise to them.
47:49I think they appreciated me coming round saying, I take responsibility for it.
47:53So, yeah, it was a bit of a disaster in that sense.
47:54All right. Let's find out how we got on, shall we, then?
47:59Tim, I know that your client spent $2,800, but what did Alpha themselves spend?
48:07Well, Alpha themselves spent $1,803.
48:11Right. Was there any refunds?
48:13Well, the food service didn't run smoothly at all, but they really enjoyed the tour.
48:18And the coffee-making experience.
48:21So, they asked for a refund of 20%.
48:25Cool.
48:26That gave them a profit of $437.
48:32Right, Karen, your client paid $3,200, but what did Eclipse spend?
48:39Well, they spent a little bit more, $1,890.
48:44Any refunds?
48:46Well, the client gave me a lot of feedback and, unfortunately, not much of it positive.
48:53They felt the tour went on far too long.
48:56They certainly didn't enjoy the kayaking surprise at the end.
49:00They were very, very unhappy with the food.
49:04And they didn't receive the luxury service that they were promised.
49:07So, they have asked for a refund.
49:10And that refund they want is 50%.
49:14Wow.
49:15So, that leaves them with a loss, minus $290.
49:20OK.
49:27Sorry.
49:28I was just so stressed with the kitchen and everything not going to pass.
49:32OK.
49:33I was going to say reasonably well done, Alpha, but you didn't kind of break all time records,
49:38did you?
49:39But it seems that he just had a heart attack there.
49:42Yeah.
49:43Yeah, so go easy.
49:44Yeah.
49:45So...
49:47Well, off you go.
49:48Back to the house.
49:49And I'll see you on the next house, OK?
49:51Thank you so much.
49:54Oh, God.
49:57Oh, God.
50:00Oh, my God.
50:01Oh, my God.
50:02A load of work and a loss.
50:05OK.
50:05Go away.
50:06Have a chat amongst yourselves.
50:08We're going to come back in here.
50:09We're going to have a deeper dive and find out what's gone.
50:12And see who's going to be leaving the process today.
50:15OK?
50:16Off you go.
50:22Guys, I'm absolutely relieved.
50:25You don't know.
50:25We've got a winner in the car.
50:27Finally.
50:27This is the win I wanted.
50:29This is the task I wanted to be PM for, as well.
50:31Your large bowled off rear.
50:33I am chuping happy.
50:37Just before we did the tour, I told you guys not to do the activity.
50:40They didn't like the boat.
50:41They didn't like the kayak.
50:42Yeah.
50:42When they came to us, the only time we saw them smiling was when they were making pottery.
50:47Megan's background is an event and corporate away days.
50:49She did a terrible job.
50:51She wasted time and wasted money.
50:53It was a bad precedent was set from the very first main star that went out.
50:56With the potatoes, I broke it in half and it was fine inside.
51:00But I broke it in half and it wasn't fine.
51:00And then I'm still talking.
51:01You turned up late as a project manager.
51:03You had no accountability.
51:04Saying, guys, I'm sorry I'm late.
51:06You did not do that.
51:06You can speak now.
51:07Okay, if I was late, then why would I...
51:09If, no, you was.
51:11Not if.
51:11So we were late as a team.
51:12Yep.
51:13Why were the potatoes undercooked then?
51:14Because surely they'd be burned.
51:16I think Carrington should be the one coming back.
51:18She couldn't even cook a potato.
51:20You know, that's something you can't get wrong as an individual.
51:23The fact is that the food wasn't edible.
51:25Kieran were overly confident all day about this fish
51:28and it'd only take six, seven minutes to do it.
51:30Can I just say as well, Andrea, what did you do in the kitchen?
51:32Oh, I knew you'd bring me that one.
51:34I'm not even going to answer that, Kieran.
51:47Can you send the candidates in, please?
52:00This is a bloody disaster.
52:02An absolute disaster.
52:04One of the worst performances in corporate hospitality.
52:09So you can put that in your CV next.
52:11I fully appreciate a little chug of that with the kayaking.
52:14It wasn't...
52:15It was a surprise.
52:16They didn't know it was coming.
52:17It was a surprise, yeah.
52:19An unpleasant one.
52:20I think at the end, they obviously were all pretty wet
52:22and they were quite disappointed.
52:25But they weren't happy with the food.
52:26I feel like, from my opinion,
52:29that's where most of the responsibility comes down to.
52:31Wet, miserable, terrible fish and chips.
52:34You could have taken them to Skegness, really.
52:38I think the fault lies with the starter
52:42wasn't heated up properly in the fryer.
52:44I think that's what it was.
52:45It wasn't frozen.
52:47Who did that? You?
52:48I did the starter, but the issue was,
52:49I took it out a bit earlier in order to get to them quicker
52:52because it was apparent the client was upset from the long kayak.
52:55I mean, that set the...
52:56It kind of set the template, really.
52:59Then comes along this fish mess.
53:02By then, I'm really pissed off.
53:05Getting back to you lot over here.
53:07Right, Rajen, you went in and negotiated
53:11and you promised an exceptional meal.
53:15That's incorrect, Lord Sugar.
53:16So, during my negotiation,
53:17I was very, very considerate and conscious to mention
53:20that at no point is there going to be any chefs in the kitchen
53:24or someone of superior talent in the kitchen.
53:26Whoa, whoa, whoa.
53:26That is not true.
53:27You said our kitchen team had been hand-selected
53:31because of their experience.
53:32Yeah, no, no, I did.
53:33But at the same time, I said,
53:34I'd never said that they're very, very well skilled in the kitchen.
53:36I said they're averse and know their way around the kitchen.
53:39At no point did I say they're very, very skilled.
53:41Rajen, that's quite misleading.
53:42It feels like the client got a bargain by the end of it
53:45because you promised luxury
53:46and then they're going to come to us and think...
53:47I didn't promise luxury.
53:48But they're going to come to us
53:49and think they're going to get this five-star meal.
53:50At no point did I say luxury.
53:51We clarified we're not experts in the kitchen.
53:53At no point did I mention luxury.
53:54The word luxury was mentioned somewhere.
53:56Megan, did you say that?
53:57Yeah, I think I said that word.
53:59I think, either way, they expected a luxury meal.
54:02They certainly expected a luxury meal.
54:04Unfortunately, they didn't get one.
54:05No.
54:06Now, on the food negotiation, Andrea, you jumped in, didn't you?
54:11I opened my hand up if you want to get me for that, but...
54:14I'll get you for that.
54:15I think you're about as subtle as a megaphone in a library.
54:19I just felt that we weren't going to budge on 65
54:22and Kieran's technique, I felt, were very...
54:25You were asking lots of questions, you were very much...
54:28I was getting to know him and his food, and that's what you do.
54:30Yeah, he likes Kieran.
54:31He likes Kieran.
54:31He really likes it.
54:32Even when Kieran was negotiating with the pottery,
54:34she was the only one that kept being quite negative.
54:36It felt like you were trying to just save your back there.
54:38Let me repeat the...
54:39Did you find her negative throughout the course of the task?
54:42Yeah.
54:43Hmm.
54:43Not good.
54:44Megan, who are you bringing back into this boardroom?
54:47I would like to bring Kieran back into the boardroom
54:49because of the starter,
54:51and Andrea because of the conflict with Kieran interrupting his negotiation.
54:57OK.
54:58The others get back to the house.
55:00Thank you very much.
55:08OK, you three, I want you to step outside.
55:11I'll call you back in shortly.
55:19She's bringing back Kieran.
55:20I mean, I have to be honest, she ruined the starter.
55:23I couldn't tell you what else she did.
55:25I mean, I watched her, I watched her closely,
55:27but no standout moments.
55:29How about Megan?
55:30Megan gave you her CV.
55:32She told you she's done over 25 events,
55:34but this one was the most important for her to impress you.
55:37And made for her, I suppose.
55:39100%.
55:40And Andrea?
55:41Every single person on her team says she's negative.
55:44She's always pointing out the warnings,
55:47always what could go wrong.
55:49Hmm.
55:51PHONE RINGS
55:53Yes, Lord Sugar.
55:54Now, can you send the three of them in, please?
56:07Megan, this task was, like, custom-made for you.
56:10So, when I heard that you took it on, I thought, wow,
56:13you know, she'll know what she's doing.
56:15And it's completely gone wrong.
56:19Yeah, Lord Sugar.
56:20So, I don't feel that I'm to blame for this.
56:22I dealt with the client when there was issues.
56:24I also went into the kitchen and asked what we could do.
56:27They were starving.
56:28Yeah, I know.
56:29And I'm really disappointed that they were starving as well.
56:31This is literally your task, that Lord Sugar says.
56:34This is what you specialise in.
56:35Yeah.
56:3625 events last year compared to this one.
56:38But usually when I do events, I work with a good kitchen team.
56:41Yeah.
56:42Carrington, it's not rocket science to cook some potatoes, is it, really?
56:48No, Lord Sugar.
56:49I hold my hand up.
56:50But what I would say, Lord Sugar, is that because they were over an hour of late,
56:54that's what put the chaos on our team.
56:56I don't think we can use chaos in the kitchen as an excuse as to why the wedges went out
57:01and cooked.
57:01But also...
57:01Because at that time, let me speak, we weren't rushed.
57:05We headed straight.
57:06Because when they came in, they said they wanted the food now.
57:08Well, yeah.
57:08And as well as that, Andrea, I was...
57:11Hold on.
57:11The clients were...
57:12The clients kayaked up to the boat.
57:16Andrea, the thing that worries me is this negative connotation that you have.
57:22That every time someone says something, you always look at, yeah, but it could be wrong,
57:27or this could go wrong, or that couldn't go wrong, and all that.
57:30What have you got to say about that?
57:31Yeah, I don't think that's about being negative.
57:33It was.
57:34I think that's about running a business and looking at profit and loss.
57:39Hmm.
57:40Who should get fired, then?
57:41I think that Megan should get fired.
57:43Last year, she did 25 corporate events, and she done this one.
57:46It's absolutely diabolical.
57:47Megan, who do you think should be fired?
57:49I think Carrington should be fired for this one.
57:51Even though?
57:51Only because, to be fair, you have been back in the boardroom quite a number of times for different reasons.
57:56And Andrea, who do you think should be fired?
57:59I think Carrington should be fired.
58:00We weren't rushed in the kitchen.
58:02We were rushed.
58:02You were literally there.
58:03Megan arrived an hour and a half late.
58:05Are you not remembering what happened?
58:07You know what?
58:08I have to consider an overall picture of things, right?
58:16And listening to this tale of woe, I'm losing confidence, quite frankly, in all three of you.
58:25People making really, really bad mistakes.
58:29The biggest mistake is that you took on this task, Megan, on the basis that you are experienced and done
58:39corporate events.
58:41And for that reason, I've got to tell you, Megan, you are fired.
58:46Okay, thank you not to shut down.
58:47Megan, sit down.
58:48I'm not finished yet.
58:52Because, Carrington, I'm not satisfied with your explanations.
58:55You're also fired.
58:57And you, I don't like people who are negative, so you're fired also.
59:01All right?
59:02So all three of you are fired.
59:04Thank you so much.
59:10Oh, yeah.
59:11As soon as we walked out.
59:12Oh, my God.
59:13The phone is ringing.
59:17Hello?
59:17Hello.
59:18This is Lord Sugar.
59:20I know you're expecting to see who's coming back to the house.
59:23Well, no one's coming back to the house.
59:26No one's coming back, guys.
59:27No one's coming back.
59:29Wow.
59:30No way.
59:31Chook me there.
59:33What the heck?
59:33Cripple.
59:34Cripple firing.
59:35That has made it, like, really bad.
59:37That's brutal.
59:38That is absolutely brutal.
59:39I think he's clearly getting rid of the dead weight now.
59:44Now, 11 candidates remain.
59:47The search for Lord Sugar's next business partner continues.
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