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00:00The next 12 weeks will be the toughest of your life
00:03Lord sugar is on the hunt for the next big thing. This is an opportunity of a lifetime
00:11Battling for his backing some of Britain's brightest prospects
00:15Come on boys
00:16Your life depends on it and then hit him. It's a deal worth fighting for. I can sense a bit
00:23of friction
00:23Absolutely. Daniel was that on you? No
00:25Oh
00:2820 candidates never been kicked in the balls by a goat to be honest with you. Oh 12 tough tasks
00:35This is a complete and utter joke. Just jump straight in one life-changing
00:40Opportunity you're fired. You're fired. You've completely messed it up. You're fired
00:54Previously on the apprentice. I want you to create a story for four to six-year-olds
01:00We're not gonna get that stuff
01:02And we just stop please
01:06Andrea's team lost the plot. This is a travesty. It's disappointing and the boys toilet humor
01:12duh-duh-duh
01:15Send their story down the pan. Where's the funny in that book because we can't find it in the boardroom
01:22I would like to change my decision Marcus's muddle. You ain't showed me nothing was his final chapter. You're fired
01:384 a.m
01:41Hello
01:42Good morning
01:43Lord sugar would like to meet you at the cafe royal grill in central London the cars will be outside
01:48in 30 minutes
01:49Oh gosh, all right. Thank you
01:55He wants us to meet him at cafe royal have a food task better than the losers cafe
02:00Do you know what I am a little bit worried food is not my forte
02:04It'll be interesting to see who's gonna who's gonna step up is doesn't sound like we have many foodies
02:08I think there's a couple of girls of bike with bacon and cookies two different things, right? Yeah
02:21None of us have been p.m. Yeah, I'm say I don't think I can manage such a big group
02:26of big personalities right now
02:27That could be your challenge for the week down. Yeah
02:31In the heart of the West End
02:34Cafe Royal
02:36Historic London landmark and hub for high-end dining
02:50Good morning
02:53Welcome to the hotel cafe royal now this restaurant first opened in
03:021865 and it's been serving its famous chicken pie for over
03:09150 years and turning poultry into profit is exactly what I want you to do for your next task
03:17I'm giving one team
03:1925 kilos of chicken and the other
03:2325 kilos of eggs
03:26Now this task is all about maximizing revenue
03:30So you're going to create a dish to sell to the public and meet a corporate client
03:37looking to place a bespoke order of
03:41Canapes which you will prepare and serve at an event tomorrow
03:46Right, I think it's time we mix the teams up now
03:50So Megan, Andrea, Carrington and Karishma swap with Harry, Dan, Connor and Raj
03:58So the egg team will be called Team Eclipse
04:07And the chicken team will be called Team Alpha
04:12The team that makes the most profit will win
04:15And in the losing team at least one of you will be fired
04:21Everything clear?
04:23Good. Well, good luck. I'll see you back in the boardroom shortly
04:26Off you go
04:31Teams have two days to hatch a profit from chicken and eggs
04:35I think the big question is what comes first? Chicken or the egg?
04:39But first
04:40Does anyone have any food or cooking experience?
04:43Pluck out a leader
04:45Yeah
04:45So I'd like to put myself up for PM
04:47You know, I've been basically raised as a young child
04:50In the back of a fish and chip shop
04:52Not so much on the cooking element but definitely front of house
04:55Yeah
04:55So I bake
04:57I don't cook
04:59I try to cook a meal
05:00I can follow her recipe
05:01So I would also like to put myself forward
05:04Maybe I should put myself up for PM as well
05:06Just because I am a very good cook in the kitchen
05:08I do cook a lot of chicken
05:09And I also go to a lot of corporate gatherings with canapes
05:12So I kind of know what to expect when you go to these sort of things
05:17Shall we start over then, Dan?
05:19So, all in favour of Dan
05:21That's one, two, three
05:22All in favour of Rajan
05:24That's one
05:25All in favour of Ruffner
05:28That's three
05:29So it's between Dan and Ruffner at the moment
05:31I'm happy for you if you want to
05:32Yeah, why not?
05:33Yeah
05:33OK, there we go, we've got him
05:34Dan, our leader
05:37I'm not really too sure why they picked me
05:39I do cook a lot of chicken
05:41But I'm not sure whether that justifies me being PM
05:44OK, a lot of pressure now
05:48On team egg
05:49I've worked at a vegan cafe for the last seven years
05:51And I cook a lot at home
05:53Top of the pecking order
05:56No pun intended
06:00Let's decide on what we are going to make
06:02I personally think that we should go down the pasta route
06:05That's 100%
06:06OK, what about carbonara?
06:07Because it's got egg in it
06:08And that's our main ingredient
06:10Good idea
06:10Very versatile
06:11Add some value there as well
06:12Yeah
06:13OK, however, I don't eat eggs
06:18So I don't cook with eggs at all
06:20I think you have to create the food with the eggs
06:22You're not eating the eggs
06:23So I can do that
06:24You can do that
06:24I can do that
06:25As well as that I don't eat pork
06:27But I'm happy to handle it and make it
06:28And
06:29I eat everything
06:30OK, so that's all sorted
06:35Across the hall
06:36I actually love making pies
06:38I think pies are such a British dish
06:40Yeah
06:41Working on ways to turn clucks into bucks
06:44Oh, curry is a national dish
06:46It's a massive dish in the UK
06:48Dan's team
06:50Maybe we have a chicken curry
06:52And we can tailor it
06:53So if somebody wants it with rice
06:54They can have rice
06:55If they want it with naan
06:55They can have naan
06:56Yeah
06:57Yeah
06:57I mean, do you think people would eat curries in hot weather at a market?
07:01That's the only thing I'm worried about
07:02It sounds like you're not super excited about the curry
07:04But you're more excited about the pies
07:05No, no, but that's a good idea too
07:06But I'm also quite open to everyone's ideas
07:09So we could do a curry pie
07:11With a masala mash
07:12With some sort of spices and the mushy peas
07:15And a different type of gravy
07:16Yeah
07:18Dan's management style was incredibly considerate
07:21He's listening to what everybody has to say
07:23Now I understand that
07:24But what Dan actually wants is getting lost in the noise
07:26And he's coming across as quite indecisive
07:29So guys, we need to be a bit more definitive here
07:31We need to make a choice
07:32A or B
07:33Is it the pie or is it the curry?
07:34What do you think, Dan?
07:35You're the PR
07:36I have no expertise
07:36I personally would go for the pies
07:38Just because you can upsell the mashed peas and the gravy
07:40Okay, perfect
07:41Chicken pies it is
07:42Okay, chicken pie
07:43We've got our leader
07:43We've got our pie man
07:47On the other team
07:48I don't mind being on the corporate side of things
07:50Because obviously I have that experience at events and things like that
07:52Okay
07:54Assigning roles to create a winning recipe
07:57Chris, I'd like to make you the self-team leader
07:58Yeah
07:59Just because you've got the right idea
08:00And you consult the corporate clients
08:01Okay
08:02Okay
08:02Project manager Carrington
08:06Carrington
08:06We're leaving people with no skill set
08:09You're putting in the kitchen
08:10Yeah
08:10Making recipes
08:11I think it's super important that we have someone in the kitchen
08:13Who's confident in the kitchen
08:14Do we have someone in this team that's confident in the kitchen?
08:17No
08:17Okay
08:18Can't cook
08:18It's not my bag
08:20Should I scratch that and we do us four in the kitchen?
08:23Yeah
08:23So my team will be myself, Kieran, Lawrence and Priyash
08:27Yeah
08:27I've got to be honest guys
08:29I don't like cheese so I've never eaten carbonara in my life
08:32Yeah listen
08:33I don't touch pork
08:34I don't eat pork
08:35I'm sure it'll be delicious
08:39On team chicken
08:41I mean as a team where would you prefer me being based?
08:44Cautiously carving up his crew
08:46Well that depends on your skill and your comfortability mate
08:48Yeah
08:49Business owner Dan
08:51But then what I don't want to do is send like a load of people off to the kitchen and
08:54no one is actually
08:55No one is actually greater
08:56I'm happy to if you want me to do either or
08:58I don't want to make it any more difficult for you because it's really hard
09:00Yeah
09:01We need a bit more decision here now
09:03Yeah
09:03Then back yourself
09:04You got this
09:04You got this
09:05Yeah now
09:05Okay so um
09:07Quite the conundrum for me really
09:10So I will do
09:15On the sub team uh
09:17Rajan's going to be leading it with Roxanne
09:19Pasha and Vanessa in the corporate team
09:22Does that sound okay?
09:23I mean is is everyone happy with that?
09:26I don't know how I feel about Dan being the PM I mean he wasn't very decisive with all of
09:30his actions
09:31I mean there was no real guidance there really so I'm hoping the rest of the day pans out well
09:35Just have to wait and see
09:37Okay guys everyone happy?
09:38Let's do it
09:39Let's go
09:40Let's make some pasta
09:41Let's do it pasta
09:4411am
09:46Today half of each team will design a dish to sell tomorrow
09:49What do you think is keys to success in the kitchen Dan?
09:53Making sure that we're not going too wacky with the flavours
09:58While the rest meet corporate clients
10:01We've got three people in that kitchen
10:04One that don't like cheese
10:05One that doesn't eat eggs
10:07And the other one that can't switch part due to religious beliefs
10:10Who is going to taste the food to make sure it's right?
10:13But I think we have Priyash in the team
10:15I think he feels quite confident in tasting
10:18What's this here?
10:19Or is that a daft question?
10:21I think that's Big Ben
10:22Is it Big Ben?
10:23Yeah
10:23I've never passed Big Ben before
10:25Wow
10:29Okay do you want to try this now Priyash?
10:31Aiming to cook up the perfect carbonara
10:33Yeah but I need someone else to try it
10:35A team avoiding egg
10:36Eurgh
10:37Cheese
10:38Eurgh
10:39And pork
10:39Eurgh
10:40I like that taste but
10:42Eurgh
10:42It was actually really nice now
10:45So if you don't eat pork
10:47You don't eat cheese
10:48And you don't eat eggs
10:50Who's trying these recipes?
10:52Not all of us can try the dishes
10:54I've tried the individual ingredients before they go
10:58Have you tried the recipe?
10:59Oh no I wouldn't either
10:59Have you tried the recipe?
11:01Likewise with Kieran I have not
11:02No
11:02Okay
11:03So we need to decide what extra ingredients we need to add to our carbonara
11:07This pancetta
11:08Yeah
11:09Is nice
11:10I mean do we want to be adding more meat in this?
11:13In that case that means we can't charge 10 pounds with the carbonara if we're going to make it extra
11:17meat extra pancetta
11:18We're not shy on the meat
11:19Yes we've spent a bit more money on it
11:20But we've got a usp there as the meatiest carbonara you've eaten
11:23Good sales point
11:24Yeah
11:24That could be a winner
11:25Okay
11:25I'm happy with that
11:28Kieran suggested to add extra pancetta and describe it as the meatiest carbonara you've ever had
11:34Well it may well be but it also might be the most expensive
11:38I mean the task is all about making profit
11:42On the other team
11:44We need to really think about what would make this chicken pie different
11:47Dan's pie posse
11:48Because I know you're going for the safest option
11:50Experiment with fillings and flavour
11:54Is it difficult if you make it a classical chicken mushroom pie with it like in a curry twist?
11:59No I think you just put the curry powder in
12:01Okay do you know what let's try one of one of these wacky ideas shall we?
12:05Yeah then go on then so we'll add a bit of curry powder
12:07Yeah what about masala?
12:09We can add a little bit of garam masala I think
12:10That's quite strong
12:12Yeah this is my little worry about
12:14That's fine if you're worried
12:16Scary
12:16Why don't you try it if you're worried about it?
12:19I mean but what do you guys think?
12:20What do you suggest otherwise?
12:22It's just we're going around in circles now
12:23And we will whatever you say we will follow
12:25We will stick with it yeah
12:25Okay look I would be more comfortable doing the traditional chicken and mushroom with
12:31Thyme in there
12:32Okay
12:33I know it's playing it safe
12:34Right okay well that's sorted
12:35Okay
12:36I think Harry and Rotna had some creative ideas that Dan was very hesitant to take
12:40Playing it safe in a crowded market tomorrow
12:43I'm not sure if we're going to stand out against all the other retailers
12:45I do just want to apologise for not going for this curry thing
12:48I just don't want to offend anyone
12:50No no no it's okay look we're going to support you it's fine
12:54Mid-afternoon
12:56One suggestion tell me
12:57The flour I'm really worried that none of us are pasta makers
13:01Keeping an eye on the dough
13:03I think we should get a little bit extra I'm not talking about wasting loads of money
13:08Team egg
13:10Let's go for the maths
13:11We we need to make 80 portions
13:13Yes
13:13So flour 1.5 kg equals 10 portions
13:18The flour is £3.90 for five kilograms and then you've got five grams here
13:23You said flour how much do you need five grams are you sure that's correct
13:27Well right so the recipe
13:291.5 yeah plus five why do you 6.5 why do you need to add plus five show me
13:36your recipe
13:37Five grams of flour plus 1.5 grams kgs of flour oh five grams
13:41Yeah it's five grams yeah that's what i said yeah
13:43Yeah so can you help me with the message yeah
13:45Yeah yeah yeah so we're going to need to unfortunately buy two and then
13:49No no no we're not going to need two we're going to need if we need oh my god
13:52For each one i've got each set of no my cousin oh please just just let me finish for each
13:58one
13:58Yes
13:59Is what is one just over one bag of flour so we would need eight bags of flour
14:04Yeah
14:05Plus one extra for spare because we've got that five grams spare at the end guys that's wrong
14:09Mate i'm losing my mind listen according to my calculations we need about 14 grams of flour
14:1414 grams or 14 kilograms 14 kilograms because 1.5 kilograms of flour equals 10 portions
14:20So eight times one is eight and eight times okay maybe yeah i may i listen we've got a guy
14:27with a
14:27Maths degree here so we shouldn't be making any mistakes oh my god
14:32Three of them were working at it and priesh has a maths degree look i wouldn't mind if these were
14:37Really difficult maths but it's pretty simple i have 173.93 i had 162.05 oh jesus boys and girls
14:48This is not what have you got not that
14:53Central london laid on by lord sugar hello good afternoon hello welcome meetings with major clients
15:02We really care about quality at good housekeeping hoping to clean up on canapes
15:09And our thinking around that is delicious nostalgic party feed but with a modern twist
15:16Dan's corporate crew you are such a phenomenal brand so it would be absolutely amazing to just give
15:23you the finest canapes that have ever existed we're going to go above and beyond for you guys and
15:29Hopefully be able to exceed your expectations with the finest
15:33Okay awesome is there anything that you kind of want us to avoid i would encourage you to think about
15:40The creativity yeah in those recipes a chicken skewer is a chicken skewer is a chicken skewer
15:46Have you given a thought as to how many canapes you're looking for
15:51Six canapes a head and how many are you expect how many heads are you expecting 40 we've got 40
15:56guests
15:5640 guests okay so on a price of six canapes per person we're coming in at around the 25 pounds
16:02per head mark
16:02Okay i think at six canapes 25 is a bit toppy if we can guarantee the quality you know
16:08I'm not going to pay 25 pounds a head i'm really sorry let's be let's be sensible about what you
16:14can deliver
16:15Would we be able to settle at 24 23 at our final last no no no i'm really sorry what
16:23about 20 it's a nice round number
16:26If you turn up tomorrow with beautiful canapes creatively executed
16:31I'll pay you 20 pounds a head so can we shake on it we have a deal we won't let
16:35you down okay
16:37And they think they've got a good deal but the clients were very specific if there's anything below their
16:43Requirement they won't pay them that 20 quid so i don't think they've actually got a deal at all
16:48They've got a bit of a hope and a prayer they were tough negotiators i mean they have very
16:52The kitchen team have a very hard task ahead of them we've just got to get it to that standard
16:56Make sure everything is done well
17:00Can we have a little discussion about prices i don't want to be flummoxed across town what were you thinking
17:06If we're offering set three canapes per guest the egg team i think 15 five pound pair canapé yeah
17:12Look to land a knockout deal
17:19We are so excited to be working with you guys on your event thank you do you have like a
17:24number in mind that you'd
17:25Want to do per person in our heads we were probably looking at four canapes per person okay
17:29I'm thinking if we give you a good variety okay with the salmon option we're going to give you the
17:35really like high quality
17:36Salmon so it's a scrambled egg and smoked salmon blini is that yeah smoked salmon blinis yeah
17:40So the price we had in mind per head was around 25 pounds
17:44Okay i think that was for the three canapes right yeah we came in mind with three canapes
17:49So with the additional canapes i'm looking at around 27 pounds per head being really honest that is all
17:54way above what we're yeah i think we're really quite off the mark at the minute because actually
17:57we were potentially looking at 10 to 12 pounds for about four canapes so we are substantially off
18:02of the mark here if we go down the route of doing the sandwiches the bellinis the egg skewers
18:07and the deviled egg would you be willing to do that at 12 pounds per person um i think you
18:14know
18:14potentially ideally for us 11 would be better for those four we're pushing for 11.80 and shake hands okay
18:20as
18:20long as the service is good yeah okay thank you so much thank you thank you guys thank you so
18:25much
18:25i look forward to see you tomorrow thank you see you tomorrow thank you okay oh my gosh guys megan
18:32why did you jump in on that what do you mean okay let's talk outside
18:38do you do you see that there was no negotiation there i disagree there was no there was no
18:42negotiation when when megan said the number 12 she was adamant she's not paying paying that how
18:47how can someone be adamant after like a five-second conversation in a business transaction when i said
18:5227 i didn't mean 27 and when she said 12 we both know 12 she's gonna move up i've actually
18:59never
18:59been more frustrated tan megan all of them i how i don't understand how these are business people i
19:05don't even understand why they're here i'm telling lord sugar to send them both home
19:10all over yeah yeah 4pm total cost is 101 pounds and 66 pence and it's going to be roughly one
19:18pound
19:1845 a pie okay oh i've got a call for team chicken we have agreed a sum of 20 pounds
19:26per head brilliant
19:27job but that was on the basis that they were happy with the quality a chance to check in when
19:33we suggested
19:34chicken skewers they said it's a bit basic we have to make sure it's exciting and creative also
19:39catching up with the kitchen hey carrington hi how's it going karishma there'll be agreed on four
19:46canopies and we're only making 11.80 per head the only thing carrington is she also promised high-end
19:53luxury salmon no i said good i said good quality salmon so basically what happened is that since where
20:01everybody wants to share um i went in with a price point of 25 pounds per head before i could
20:08uh
20:08continue that conversation tan and megan took over i do have to disagree with that though because okay
20:14we'll discuss this all later we're one team we're working together against each other yeah so we will
20:19get back to you guys later okay bye bye i'm gonna be honest with you that sounds like a disaster
20:26because if i'm negotiating and someone jumps across me i'm livid i think courgettes would be very good
20:33with the chicken while dan's team create canapes so we're going to do one chicken one courgette and
20:40the chicken on the end to meet a high-end brief impersonating to me that seems like very little
20:44courgette yeah in search of inspiration for their egg-based treats last time we wanted the canapes project
20:51manager carrington well why don't we do chili flakes with sriracha yeah that'd be a nice spicy option
20:56yeah and her reluctant team of tasters on to the next excuse i just say what about a little gherkin
21:03and i was thinking this fajita spice mix just to sprinkle it on top just to make it add a
21:07bit of
21:07color yeah so that's done that tastes diabolical oh gosh you're running out of time i'm aware of that
21:12bonus very sorry just try things faster faster faster faster does egg and cheese go cheese and egg don't
21:18go either asparagus and eggs i've got a good idea actually balsamic drizzle bit of gherkin done oh
21:23gosh i'm not sure about the gherkin okay balsamic drizzle the crispy onion on top it needs to look
21:28luxury it can't look like some child made it this right now looks like trash try and things quickly
21:33because we're running out of time please this cranberry sauce really rogue that sounds like a nightmare to
21:37me egg and cranberry it's healthy and it adds colors to the plate is that fine it's really eggy it
21:44tastes
21:44nice okay so we go for chicken skewers popcorn chicken and chicken and brie crostini 6 p.m great
21:53so what's the total cost i have calculated to be 85 15. recipes wrapped up our total cost for
22:00canapes is about 100 pounds tomorrow crunch time
22:12five a.m teams have 12 hours to turn poultry into profit we need to make pasta scramble eggs boil
22:21eggs we've got a lot to do whisking up a plan with the canapes do you want us to install
22:26that here or
22:27there i say that just in case they fall over in the car project manager carrington is everybody clear
22:33yes chef in the other kitchen we're doing a creamy chicken and mushroom pie dan preps his chicken
22:39crew so so guys what canapes have you created for us for our menu uh one is a popcorn chicken
22:46okay cool
22:47we've then got the chicken skewers which is going to be with a fajita seasoning rub and courgettes and
22:52courgettes thank you um is the courgettes the only vegetable we have yeah i mean it's very simple and
22:58the the client did actually say that chicken skewers is very simple so we wanted to avoid what chickens
23:04goes we did have to push to get double the amount of courgettes so one slice especially so that dan
23:09could agree with that chicken piece slice of courgette chicken face so it's literally just courgette
23:14nothing in the middle yeah in north london
23:22wrangling with their recipes um what's wrong angela you're looking views
23:27like what am i doing now carrington's team of novice cooks
23:34so you've got 10 in there yeah drop it in very slowly and carefully don't let it crack
23:39oh my goodness me do you need a bit of help it's hard to get him out but oh gosh
23:44let me jump in to
23:45help you be careful because hot water now yeah what are you doing put some in yards
23:52this should be the easiest bit that one's already cracked where's it cracked there oh gosh
23:59megan and andrea can't boil eggs how can they not boil eggs it's a simple task egg in water egg
24:05out
24:05water bobs your uncle so i have to really watch them like a hawk to ensure that they can do
24:10it
24:10properly do you want to give me a technique for peeling eggs if you roll out it on the like
24:15you
24:15know the egg yeah if you roll it out on the worktop and then peel it it makes it easier
24:19to crack i'll
24:19just roll it up and down and then use a spoon to crack it it should be easier i don't
24:24know
24:30in west london roughly roughly chop it there's gonna be large mushroom pieces in there are you okay
24:35yeah but mushrooms shrink when you heat when you cook them okay stirring the pot oh dan dan dan dan
24:41what dan's tea okay so the mushrooms have been added to the chicken stock well it's all it's all
24:48going in the chicken stock at some point oh okay oh okay so the chicken has already been added so
24:53some
24:53chicken and i'm now going to put some of the mushrooms in so now you see the problem is we
24:57don't
24:57know the measurements of the stock and the ratio with the chicken so now we have to go by
25:03by best guesstimate sounds good sounds good okay it's just consistency it's going inside a pie
25:11it is going inside the pie but we we need all the pies to taste the same okay do you
25:15know what maybe
25:16just leave me to this yeah and um you guys go back to the price oh we're just trying to
25:21help
25:21yeah i know okay no problem
25:27i just want to point out that you've been going an hour and you haven't even done half of one
25:33of the
25:33balls of dough in carrington's kitchen if you go at this rate you won't have finished your pasta for
25:39eight hours wow temperatures rise if you don't make any money this is a proper sauce we will lose is
25:46everyone understanding that right now yeah yeah everyone should be on pasta guys i'm getting
25:49stressed man do you want to watch me tan i'm going to show you how to do it whilst i'm
25:54doing it flour
25:55every single time flour is your friend always flour always flour right right stick it onto one
26:00but i need to flour it again some flour flour flip it guys i need more flour is there more
26:09flour anywhere
26:09i don't know where it is i haven't seen it that if that's all we've got we're in major trouble
26:15we got 13 bags of flour yeah but did you account for all the spring yeah but we only have
26:20one bag
26:20of flour for the sprinkling yeah so i don't understand where the extra four we should have had what four
26:25or five spare bags of flour at the moment it's not looking like we're going to have enough pasta we've
26:31just got to do what we can whatever we have we're going to sell we're just going to have to
26:35work
26:35with what we've got and be flexible so essentially the calculations were off in in short yeah we're
26:42running out of flour here it's just going all sticky keep breaking on team chicken so dan just quickly
26:51chicken courgette chicken yeah dan's recipes are you happy with the size or do you think it's too thick
26:57i think that's quite thick well i mean what do you think i don't eat courgettes so i need to
27:01know
27:01because you eat the stuff a ruffling feathers you said you want courgette in the middle are you
27:07happy to put courgette at the top yeah and do you not think that there should be a little piece
27:10of courgette at the bottom and then the chicken and then the courgette and then chicken and then
27:15finishing it with a little courgette yeah well i think we can overthink it too much do what you
27:20think looks best no dan it's not about do what you think we need the executive decision you are
27:24okay so courgette chicken courgette chicken what i keep seeing from the corporate team is at the
27:30moment they're all trying to cover their proverbial behind they're all thinking they can get out of
27:34trouble by saying well he said i should do this but they're forgetting i'm watching everything they're
27:39doing how are you yeah i mean yeah i mean you're just getting on with it opinions isn't there but
27:45i mean it's just just use your brain no how thick does a courgette need to be well what do
27:49you think
27:49looks good mid-morning box up head out all right let's go let's go while both canapé crews
27:58right let's go come on let's get out of this head to corporate events quick quick carrington's
28:03market team finish up fresh we need to go mate take stock how much portions are pasta i would take
28:10into the market we had four of these to start yeah we currently have left one and about a third
28:16so
28:16that should have made 40 to start let's wrap this up let's go let's go out of this kitchen but
28:23still
28:23prepping pies dan's team we're set to leave in half an hour so we need to uh get the pies
28:31in the oven
28:31guys okay trays in the oven all hands thank you okay and done greenwich market
28:43let's go let's go arriving before the lunchtime scramble right let's do it the egg team
28:51i think we should have a little scout round see what's about see what prices we should go in at
28:55absolutely no what's this six seven quid nepalese that's nine quid wait guys guys
29:05cheesecake they're not here right you know what that means we go go go sale let's do it come on
29:10guys
29:11get it on mate come on there he is
29:17right right we'll bring you the customers you bring us the food fantastic energy
29:28west london
29:30the party has begun we need to get these out asap while team chicken churn out their pre-prepared
29:36canapes thank you my pleasure go on give it a whirl
29:43we have got plenty more coming out okay
29:47still to assemble their egg-based treats your client's party starts in half an hour yeah you
29:53do know that right yeah okay okay are you going to be ready uh we're going to work as fast
29:58as we can
30:00karishma's corporate crew i just want to know are we putting mayo on definitely or not prishma just
30:07double check in mayo it's going on as well no the scrambled eggs is not this is the egg and
30:12mayo it's
30:12already been prepared and you want to put it that way so into four then no like no into three
30:17but
30:17you see this way there'll be more surface area to the sandwich okay so okay step away from that one
30:21right leave that to megan uh karishma yeah i'm just gonna spoon the whole mixture in because there's
30:25no point no no don't spin the whole mixture in because if this bag gets ruined then we have to
30:28take this out and put it again hey how are you hi i would shake your hands with your gloves
30:35on which
30:35means you're prepping yeah don't worry we're doing all the preparation for your just conscious
30:38we've got 40 people here ready for the that's how we're going to be these here and this is about
30:44it's not too long can we get rid of the plastic boxes because yeah there's all moving to the side
30:48brand new office no worries all right no great view that's all yeah
30:55all right full cockney here we go at greenwich market ladies and gentlemen sales duo lawrence and kieran
31:03welcome to the best the tastiest the most unbelievable carbonara in town serve up pesto with a side of
31:13performance we have got the meatiest carbonara this side of road do we have any takers over there hey you
31:22know you want to oh yay so we've got three carbonara three carbonara 30 7 50 can i make it
31:3250 if it
31:33gives you a smile first italian customers this is the big test guys the italian says i guess it's eight
31:41one and a half
31:45for the energy for the enthusiasm can we get a 50 p tip
31:58on the other side of the market yeah aprons on please oh this is tight late to the table
32:05come on the other team are selling right dan's pie pushers a pie on its own for eight pound 50
32:12or a
32:13full meal for 10 pounds chicken and mushroom pie ladies and gentlemen hi sir can i interest you in
32:19a chicken and mushroom pie and chicken and mushroom pie anyone hello chicken and mushroom pie chicken
32:27and mushroom pie no no no no it's two i think it's a no this is really no we gotta
32:36keep the energy
32:36the energy chicken and mushroom pie anyone hi there madam would you like a chicken and mushroom pie
32:40for lunch no worries too we've had mixed responses so far i'm a little bit disappointed in our sales
32:47i do think that we can't let that stop us we have to bring higher energy more sales more traction
32:51more footfall to our stall in order to secure those sales we sell a chicken and mushroom pie by itself
32:57for eight pounds fifty or we can add mashed potato peas and gravies for ten pounds give it a whole
33:03yeah we've got the whole works here brilliant south london okay after you're done i can't hear you when
33:10it's at a distance after you're done cleaning yes come on in after a slow start for team eggs corporate
33:17crew
33:19oh god's sake oh yeah dipping into the party megan hi um would it be possible it's just that
33:31we've got quite a few that haven't eaten and whilst um megan's fabulous she's spending quite a lot of
33:36time of chatting and we've got a bit of cracks on the top and a bit of edible flowers just
33:39to match my
33:40outfit so would be possible to get the food out a little bit quicker no worries she's a social butterfly
33:45she loves thank you so much i'll grab her she'll be out of your hair um hi sorry to interrupt
33:52guys
33:52i'm the head chef here today is it okay if i borrow my lovely megan i need some help oh
33:56yeah
33:58because i need some help and if um said that you focus in the kitchen okay yeah
34:04megan started hosting this party and megan thought it was her party and she started really getting into
34:09the conversation you know but you're out there serving while i'm in the kitchen actually dealing
34:13with the heat so we've got egg mushroom and on these ones here it's got cranberry cranberry yeah
34:20interesting with egg yeah okay i'm not sure i'm keen on that
34:29anyone want to try our chicken skewers for the other team thank you not much
34:44good just wanted to have a quick chat yep we were just a bit thrown by was the focus on
34:51skewers
34:51that we weren't super keen on skewers for for for us it was more of convenience for the cook for
34:57the
34:57for the people actually eating it we didn't want them to get their hands dirty every time also we know
35:01that you definitely remember that you said that but obviously we wanted to give you that nostalgic
35:05feel and a twist as well you could have gone heavier on the fajita flavoring i think okay the flavoring's
35:11a little bit subtle it's a bit subtle on the flavors yeah it's good feedback the flavors were a bit
35:17boring which is going to come down to the project managers team um and their ordering of the ingredients
35:22we did say that we wanted it to be flavorful and exciting was exciting not really
35:30one of the girls she was like we're going to give you the finest experience of everything yeah
35:34clearly they're not yeah
35:38greenwich market for connor a chance to check out the competition it's just like nonna used to make
35:46back at home i promise you'll love it
35:50okay guys i was just down there is great energy to be fair to them
35:54they're selling carbonara for 12 pounds 50. wow so i think we have to work extra hard
35:58do we want to revisit strategy or pricing yeah i think they're selling i mean i'm not selling that
36:04quickly but and we've sold about six seven eight pies we have more than 40 in our arsenal we have
36:10one
36:10hour and 15 minutes left to sell all of those pies okay i think we're struggling to shift the pies
36:15do you want to revise your tactic or do you want to plow away at the takeaway price i think
36:19i think for the
36:20next 15 minutes we just hold the price because people people haven't been coming up to saying
36:23that's too much i'm conscious of dropping the price so much that it kind of undervalues what
36:30we're actually selling and i appreciate that the team wants to get all the stock gone but you know
36:33i think sometimes holding firm to your price uh will ultimately help you generate more money
36:38we're going to hang tough okay we've got about 40 pies to shift but we'll stick with it
36:44three p.m one hour of trading left i dressed up as a chicken surely you want a pie with
36:51dan's pie
36:52prices fixed yes so that will be eight pounds 50 carbonara cost tumbles whatever we can sell
36:59one pound three pound five on let's get sold whatever come get a pie you know you want one
37:04ten pounds for the whole thing we got a new price price reduction i can throw in three sides for
37:11you for
37:11ten pounds take one home with you have it for supper two carbonaras for five pounds make our day
37:18how much do you want just all over we're getting the momentum if you're considering it i'll do two
37:23for four is he hungry does he want some sorry i gotta get back to work the chicken always wins
37:30not the egg
37:31there we go the last portion we are gonna finish today the way we started
37:41we are trading over well done well done we've sold out mate that's it man we absolutely killed it
37:56right now i'm feeling absolutely amazing from the food sales i'm feeling so proud of my team great team
38:02effort rough night the guys and their pies yes i'm a bit anxious about the boardroom however i know i've
38:10done as much as i possibly could for this task if it comes to it i'm afraid i am gonna
38:14have to tell
38:15lord sugar that dan should have really stepped up and done more tonight profits digested
38:24tomorrow results served up in the boardroom
38:35i am buzzing after that market mate same obviously watch out because the other pm's listening oh
38:42i think it's really going to be a close one today closest one yet closest one we've probably had so
38:47far
38:47i disagree i don't think so oh really why is that i've just got a feeling okay so do i
38:56i've just got
38:57a feeling we've all got feelings i think i won going into the boardroom today i'm extremely nervous that
39:06we haven't done enough as a team to secure the win i'm very nervous going into the boardroom today and
39:12if we lose i know who i'm already taking down you can go through to the boardroom now
39:35well i suppose this is a case of who came first the chicken or the egg
39:42so carrington you put yourself forward as the project manager is that right yes
39:48no sugar you chose to make carbonara as your dish for the market yep i think there was a bit
39:55of
39:55um hesitation from people because i don't eat eggs then kieran doesn't eat cheese then lawrence can't
40:01eat pork and it was only priesh i can eat everything so you don't like eggs he don't like cheese
40:07he can't eat bacon so yeah did you go into the kitchen in biohazard suits
40:14so you wanted to make 80 portions 80 portions you should tell lord sugar about your struggle with
40:20the maths yes i'm not the strongest at maths um priesh has a maths degree but we were all getting
40:27different numbers you've got a maths degree yes you couldn't work out how much all this stuff was
40:31going to cost well yeah well yeah you got a two one did you yeah in maths you sure it
40:36weren't a two
40:36four i think the knock-on result uh alan was that three of them were doing the numbers all three
40:43numbers were different and they never really knew what their costs were right then who did the
40:49negotiation so that was me lord sugar i presented 25 pounds as a price per head the negotiation was
40:5510 seconds long i said my number then 12 was mentioned and then tan stuck his hand out and
41:00shook at 11.80 i was absolutely fuming lord sugar if i could just interject it felt like we went
41:05in
41:05with no clear strategy on the negotiation but that's what the question i ask is how'd you get from 25
41:11to 12. megan and tan they kind of are narrating this as if the clients were getting really frustrated
41:17but they were not they were not because i was there the client was not frustrated right um let's get
41:23back to the kitchen on day two carrington's in charge who doesn't like eggs it's like putting
41:30a nun in charge of tinder yeah just like that go on tell me about how you start making this
41:38stuff
41:38i had megan and andrea to boil eggs but they both don't know how to boil eggs so i had
41:43to see yeah
41:44so what what did you say they didn't know how to boil eggs so i spent my first you don't
41:48know how to
41:48boil eggs are you being serious i'm being dead serious i know how to boil an egg for myself but
41:54i don't know how to boil an egg to cool it and then make sure it can be peeled properly
41:59i'm just
42:00lost for words go on we had to start making pasta but halfway through we ran out of flour really
42:06and
42:06if you're making pasta you need enough flour so it doesn't stick so that's when we decided to pivot
42:10our plan and just make as much as we can hmm okay so who was the market team that's four
42:17you went
42:17there with how many portions of cabanara i think 60 and how many did you sell well whatever we had
42:25we sold lord sugar and we also got tips on top as well because the only thing you make 100
42:28markup
42:29on is yourself i heard lawrence actually that in the first 15 minutes you sold four portions
42:35for 95 pounds which i think was very good that was very good thank you lord sugar but i think
42:41it's
42:41also important to you know recognize teamwork i think you could start selling pancetta at bar mitzvahs
42:48if you know what i think you could yeah all right so look let's move on to team alpha now
42:55i see
42:56dan sitting there as the project manager so no one else put themselves there were there were three of us
43:02it was myself and rajan so why did dan get voted in then i don't really know to be honest
43:08or sugar i
43:08mean i put myself forward i made you don't really know no not really dan did mention that he works
43:13with corporate clients he makes canapes so yeah you don't know what canapes are they think they must
43:20think you stand under in the rain anyway let's talk about the development team which was dan harry
43:27connor and rothner and i think after certain debate it was decided that you'll be making chicken
43:34mushroom pie yeah i chose chicken and mushroom pie was because it was easy to make quite um yeah so
43:39i
43:39wanted to combine a chicken curry in a pie um i think the team you know thought it was a
43:44good idea
43:45initially but when we start adding in masala sauces and spices i could just see a nightmare happening in
43:50the kitchen the following day clearly dan is not short for danger okay corporate team you go off to
43:58talk to the corporates to see what they want is that right that's correct lord sugars yeah so it's
44:0540 people but uh when discussing pricing which i'll get on to um i didn't get on to it now
44:10okay perfect
44:11yeah so in terms of pricing we shook the hand on 20. right okay you jump into the kitchen the
44:17next day
44:17and dan i was told that you didn't follow the recipe on something it was like a witch's cauldron
44:22there was we had the broth and then all of a sudden there was chicken in it there was mushrooms
44:26i've cooked many times in the kitchen law sugar you know a lot of the time when you're cooking stews
44:30in these sort of mixes you kind of just know when it's ready but that's not really how recipes work
44:34i think we were getting a bit too hung up really on the size of the mushroom chopping and you
44:39know is
44:39the courgette too quick okay there's a lot of people who were constantly asking for direction
44:44and i think dan was getting frustrated that everything was being questioned rather than
44:49anybody taking any decisions themselves i think that's accurate so anyway at the party customer
44:55thought it was a bit bland didn't they correct we're not shocked i think once we spoke to the
45:00kitchen team and we expressed how crazy we want it to be we found the next day the ingredients we
45:05had
45:05to work with was one courgette and a chicken okay now we go to the market and how do you
45:09get on i think
45:10it was clear that there wasn't really any branding or marketing on our team you had harry dressed as
45:14a chicken i was just great you were dressed as the chicken i was not sure it was a difficult
45:18time
45:20i heard it was a very tight uh chicken it was very tight yeah yeah yeah i think your nuggets
45:26were
45:26showing
45:29did you sell out in the end uh we didn't we had six left
45:32um okay let's see whether it is the chicken or the egg that came first so karen let me know
45:40about
45:40team eclipse uh well their total spend on ingredients was 279 pounds and 70 pence
45:48and at the market uh they made 356 pounds and 50 pence in sales and we know they agreed an
45:56initial
45:57deal of 472 pounds from the corporate client any refunds the client was very disappointed that you
46:05weren't ready when you arrived but they felt they paid so little in the first place that they only asked
46:12for an eight and a half percent refund that took your 472 down to 432 which gives you an overall
46:20profit
46:21of 508 pounds and 80 pence so tim the same question well the the chicken team they spent less than
46:30the eggs
46:30and they spent 186 pounds and 81 pence on their ingredients but they also sold less at the market
46:39only bringing in 249 pounds and 48 pence and we know they agreed an initial deal of 800 pounds from
46:48the
46:48corporate client any refunds there well the corporate client wanted high-end canapes and
46:55although they couldn't fault the service it wasn't the fine dining experience that they expected so they
47:01asked for a 15 refund securing 680 pounds giving the team a total profit of 742 pounds and 67
47:12right okay well your pies ended up making a decent crust i suppose one could say well done off you
47:22go to the
47:33house well some of the stories i'm hearing here can't boil eggs and maths honestly really is a disgrace
47:42to be honest with him yeah all right off you go thank you thank you i think dan you were
47:52a bit
47:52underestimated i think you know obviously at times you wanted a bit more of a decision but ultimately
47:57we got the big win and that is you know a lot down to you so you know i've been
48:01in business almost 10
48:01years i think i know what i'm doing good job buddy proud of you
48:07we lost the task because the negotiation it was rubbish youtube ruined it talk then megan mentioned
48:13we could do four for 12 pounds that was the first point where we effectively imposed a ceiling we
48:18can't then even say anything higher than that i feel like it's all kind of being pinned on me at
48:23the
48:23moment i feel like i'm just gonna get thrown under the bus when we're in the boardroom and then you
48:27shake hands on a dumb number and now we are in this cafe the fact that you guys even thought
48:32that that
48:32was a negotiation just blew my mind my worry is that tan is great with his words he's so calculated
48:38he speaks so seriously but people are starting to realize that all he is is a bunch of clever words
48:43the length of time that we took trying to make pasta in the kitchen you didn't make as many
48:48portions i'm going to be honest with you we sold out there was no more customers did you sell out
48:52because you had no no even if we'd had more wouldn't made any difference i'm going back into the
48:58wardroom very confident because i have solid points to back up my case and i feel there are
49:03many people on the scene who are coasting by in this process who need to leave
49:16yes send the candidates in please
49:29well i i believe you lost because you spent too much money on ingredients poor negotiation why
49:38did you drop so much we we went into that negotiation without a clear idea of how many canapes we're
49:43offering your client said 10 pounds just just pulled it up like that because they thought i've got a bunch
49:49of mugs here yeah let's see if we can leg them over a bit they did yeah it was because
49:54tan shook hands
49:55immediately after saying a number that was desirable to them after megan had mentioned
49:5912 pounds we can do for four canapes they counted for 11 so i tried to shake hands to get
50:04it as close
50:04to 12 as possible where did 12 pounds come from no i'll tell you what happened you started at 25
50:10and
50:10went up to 27 you said 12 and you said let's shake 11.80 that's exactly what happened and it
50:16all happened
50:17like that am i right in saying 10 way that you consider yourself a poker master i'd like to think
50:23i'm a strategist i think i'm focusing in the strategy i'm starting to think that you hold your cards the
50:28wrong way around sure am i perhaps in this case yep megan you've never come across people make derisory
50:34offers like half of what you want for something yeah what would you say to them i'd try and negotiate
50:39and get the best deal no you try to negotiate you turn to piss off wouldn't you really
50:45they were ready to pay 20 quid they were ready to pay 20 quid that was in their budget
50:52yeah anyway for the carbonara the total cost was 179 pounds the pancetta was 112 pounds of that
51:03it's ridiculous yes i mean we had a lot of pancetta but that was the usp that it was a
51:09meaty pancetta
51:11bearing in mind the dietary constraints it was a worse team selection than spurs would pick if you
51:17ask me i'm not saying something okay so we get to the market now you set out to leave with
51:2480 portions
51:26of pasta you actually left with 40 portions if you would have made 80 you may have won this task
51:33easily
51:34so what went wrong we didn't make enough we still had a big ball of dough that was sitting there
51:39and
51:40unfortunately we didn't have the time to make it we spent a lot of time making the pasta but that's
51:44because people asking incompetent questions i had to teach andrea and megan how to boil an egg
51:51you know i can't get my head around that about boiling an eggs i really can't me neither even i
51:56know
51:57that right you put it in boiling water you then pour cold water on it to cool it down you
52:02smack
52:03them down like that and the shell comes off bloody hell what problem could you get the egg were you
52:09trying to put it in a toaster or what the eggs were actually the first thing that we did and
52:13then we
52:13did move on and we helped your side make the pasta and that is a reason why our team was
52:18late and we
52:18weren't able to assemble the canopies and if your team didn't have that pasta you wouldn't have been
52:23able to make as many sales as you did get on the day right i've had enough of listening to
52:28this
52:28carrington which two people you're going to bring back into the boardroom i would like to bring back
52:33tan and megan right the rest of you go back to the house thank you thank you tim
52:46right i'm going to have a chat with baroness brady and uh tim uh and then i'm going to bring
52:52you
52:52back in here and at least one of you is going to be leaving the process today okay off you
52:58go thank
53:07well so she's brought back in tan and megan well i can see why she brought megan back i mean
53:15karishma
53:16was at 27 pounds in the negotiation at this stage uh and megan immediately jumped in at 12. tan is
53:23defending himself from being forced into position where he could only close at 11.80 but if somebody
53:29makes an offer at 12 pound he should have gone back and said you know what can we start back
53:33where we
53:34were at 27 ridiculous yeah carrington when you're the project manager and you have no idea on what your
53:40product cost it's impossible to think you can work out your profit and that's just a fundamental flaw
53:49yes could you send the uh three of them in please
54:03now carrington i'm sure that the two of your colleagues would like to know exactly why you
54:07brought them back in so i decided to bring tan back because i don't actually know what he contributed
54:12to stars apart from failure he literally shook on the price of 11.80 i don't understand how they got
54:18in that i'm still speaking sorry why do you shake on 11.80 that makes no sense if i may
54:22uh so when we
54:23got to negotiations she said the max should pay is 12 pounds megan set the guard rails for four for
54:28i'm
54:28just a little no megan set the guard rails for four for 12 pounds at which point i knew we
54:32couldn't go
54:33higher than 12. sorry sorry sorry sorry listen is blatantly obvious that you should have turned
54:38around at that stage and said no no no hold on a minute yep i agree with you sugar and
54:42i think i
54:43think there's been some big mistakes made here what made you pipe up with 12 pounds it was really messy
54:48lord sugar and like i said we went in with no strategy so is it his fault or your fault
54:53because
54:54you closed the deal i feel like we could have still came away with it and mentioned the service charge
54:59on
54:59top okay carrington bad decisions from you from from the get-go i said that i wanted to do the
55:05maximum portions which were 80. then when we got to the day two of making the pasta i couldn't fully
55:12beat on the pastation because i had to help people who couldn't follow simple tasks who should be fired
55:16do you think i think tan should be fired i think tan should be fired because he shook on 11
55:20.80
55:20because she said 11. yeah because she was having you on who do you think should be fired from my
55:24perspective it should be carrington realistically if they just sold 15 more portions
55:28we would have actually won this task who should be fired megan i think carrington personally okay
55:34and why is that go on then i just think the fact that you guys didn't sell as many products
55:40as you
55:40should have the quantity was so low look i i don't want to hear anymore now i'm going to try
55:45and conclude
55:46here i think carrington you should be concerned because i do think that you had no strategy whatsoever
55:5610 may 11.80 ridiculous and the same for you megan just jumped straight in like a silly fool
56:11but with all of that said carrington is difficult for me to overlook no costings you didn't know your
56:23costings but actually i've decided that the real culprit in this particular one is somebody who has
56:32interfered in negotiations and so it is with regret tan may you're fired thank you for the opportunity
56:40lord she's ready tim you're a good talker carrington um i shall be keeping my eye on you megan
56:54what the hell was you doing going from 27 pounds to 12 pounds i don't get it
57:01but i'm going to give you all another chance so go back to the house
57:10i absolutely think lord you're going to make a mistake i think i've got a lot to prove in the
57:14tech
57:14world uh but you win some you lose some when dan put himself forward for pm a little bit out
57:21of his
57:21comfort zone and do you know what i should have trusted his judgments a little bit more than i did
57:36it was insane like lord sugar was not having it he essentially said that tan was a failure of the
57:42task because he did a negotiation for 1180 not acceptable you gotta go essentially that's great
57:48but wait megan said i should be fired
57:59now 16 candidates remain the search for lord sugar's next business partner continues
58:08next time welcome big zoo famous faces what one hello what a random dude fisticuffs action what are you
58:17doing now i think it's a bit of a risk and in the boardroom the logo looks like a road
58:22sign on the m6
58:23sink or swim you're fine the boardroom doors may have closed for another week but over on bbc2 we
58:33are officially open for business i'll be joined by rick edwards series 19 candidate nadia and the latest
58:39fired candidate tan may switch over now for the apprentice unfinished business
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