- 16 hours ago
The Apprentice UK Season 20 Episode 3
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00:00This will be the toughest of your life Lord sugar is on the hunt for the next big thing
00:05This is an opportunity of a lifetime
00:09Battling for his backing some of Britain's brightest prospects come on boys
00:15Your life depends on it and then hit him. It's a deal worth fighting for. I can sense a bit
00:21of friction
00:22Absolutely. Daniel, is that on you? No.
00:2620 candidates never been kicked in the balls by a goat to be honest with you. Oh 12 tough tasks
00:33This is a complete and utter joke. Just jump straight in one life-changing
00:39Opportunity you're fired. You're fired. You've completely messed it up. You're fired
00:53Previously on the apprentice
00:54I want you to create a story for four to six year olds. We're not going to get this book
01:01finished
01:01Can we just stop, please?
01:04Andrea's team lost the plot
01:06This is a travesty. It's disappointing. And the boys' toilet humour
01:14Send their story down the pan where's the funny in that book because we can't find it in the boardroom
01:20I would like to change my decision Marcus's muddle. You ain't showed me nothing was his final chapter
01:27You're fired
01:374am
01:40Hello? Good morning. Lord Sugar would like to meet you at the Cafe Royal Grill in central London
01:45The cars will be outside in 30 minutes. Oh gosh. All right. Thank you
01:53He wants us to meet him at Cafe Royal
01:56Cafe is a food task better than the losers cafe
01:59Do you know what? I'm a little bit worried. Food is not my forte
02:03It'll be interesting to see who's gonna who's gonna step up. It doesn't sound like we have many foodies around
02:07us
02:07I think there's a couple of girls that bake but baking and cooking is two different things, right?
02:11Yeah
02:20None of us have been PM'd yet and so I don't think I can manage such a big group of
02:25big personalities right now
02:26That could be your challenge for the week Dan. Yeah
02:30In the heart of the West End
02:32Cafe Royal
02:35Historic London landmark and hub for high-end dining
02:48Good morning
02:50Good morning, Lord Sugar
02:52Welcome to the Hotel Cafe Royal
02:57Now this restaurant first opened in 1865
03:01And it's been serving its famous chicken pie for over 150 years
03:09And turning poultry into profit is exactly what I want you to do for your next task
03:15I'm giving one team 25 kilos of chicken and the other 25 kilos of eggs
03:24Now this task is all about maximizing revenue
03:29So you're going to create a dish to sell to the public and meet a corporate client
03:35Looking to place a bespoke order of canapes
03:40Which you will prepare and serve at an event tomorrow
03:44Right, I think it's time
03:47Can we mix the teams up now?
03:49So Megan, Andrea, Carrington and Karishma swap with
03:54Harry, Dan, Connor and Raj
04:02So the egg team will be called Team Eclipse
04:06And the chicken team will be called Team Alpha
04:10The team that makes the most profit will win
04:14And in the losing team at least one of you will be fired
04:19Everything clear?
04:21Good
04:22Well, good luck
04:23I'll see you back in the boardroom shortly
04:25Off you go
04:29Teams have two days to hatch a profit from chicken and eggs
04:33I think the big question is what comes first?
04:35Chicken or the egg?
04:37But first
04:38Does anyone have any food or cooking experience?
04:41Pluck out a leader
04:44So I'd like to put myself up for PM
04:46You know, I've been basically raised as a young child
04:49In the back of a fish and chip shop
04:51Not so much on the cooking element, but definitely front of house
04:54So I bake, I don't cook
04:57I try to cook a meal, I can follow her recipe
04:59So I would also like to put myself forward
05:03Maybe I should put myself up for PM as well
05:05Just because I am a very good cook in the kitchen
05:06I do cook a lot of chicken
05:07And I also go to a lot of corporate gatherings with canapes
05:11So I kind of know what to expect when you go to these sort of things
05:16Shall we start over then, Dan?
05:17So, all in favour of Dan
05:19That's one, two, three
05:20All in favour of Rajan
05:23That's one
05:23All in favour of Ruffner
05:26That's three
05:27So it's between Dan and Ruffner at the moment
05:29I'm happy for you if you want to
05:31Yeah, why not?
05:32OK, there we go, we've got him
05:33Dan, our leader
05:36I'm not really too sure why they picked me
05:37I do cook a lot of chicken
05:39But I'm not sure whether that justifies me being PM
05:42OK, a lot of pressure now
05:46On Team Egg
05:47I've worked at a vegan cafe for the last seven years
05:50And I cook a lot at home
05:51Top of the pecking order
05:53Let's wrap on
05:55No pun intended
05:57Carrington
05:59Let's decide on what we are going to make
06:01I personally think that we should go down the pasta route
06:03Pasta, 100%
06:04OK, what about carbonara because it's got egg in it
06:07And that's our main ingredient
06:08Good idea
06:09Very versatile
06:10Add some value there as well
06:11Yeah
06:11OK, however, I don't eat eggs
06:16So I don't cook with eggs at all
06:18I think you have to create the food with the eggs
06:20You're not eating the eggs
06:21So
06:21I can do that
06:22You can do that?
06:23I can do that
06:24As well as that, I don't eat pork
06:25But I'm happy to handle it and make it
06:27And
06:28I eat everything
06:28OK
06:29So that's all sorted
06:34Across the hall
06:35I actually love making pies
06:37I think pies are such a British dish
06:38Yeah
06:39Working on ways to turn clucks into bucks
06:42Oh, curry is a national dish
06:45It's a massive dish in the UK
06:47Dan's team
06:49Maybe with a chicken curry
06:50And we can tailor it
06:51So if somebody wants it with rice, they can have rice
06:53If they want it with naan, they can have naan
06:55Yeah
06:56I mean, do you think people would eat curries in hot weather at a market?
07:00That's the only thing I'm worried about
07:01It sounds like you're not super excited about the curry
07:02But you're more excited about the pies
07:03No, no, but that's a good idea too
07:05But I'm also quite open to everyone's ideas
07:08So we could do a curry pie
07:09With a masala mash
07:11With some sort of spices and the mushy peas
07:13And a different type of gravy
07:15Yeah
07:17Dan's management style was incredibly considerate
07:19He's listening to what everybody has to say
07:21Now I understand that
07:22But what Dan actually wants is getting lost in the noise
07:25And he's coming across as quite indecisive
07:27So guys, we need to be a bit more definitive here
07:29We need to make a choice
07:31A or B
07:31Is it the pie or is it the curry?
07:33What do you think, Dan?
07:34I have no expertise
07:35I personally would go for the pies
07:36Just because you can upsell the mashed peas and the gravy
07:39OK, perfect
07:40Chicken pie is his
07:40OK, chicken pie
07:41We've got our leader
07:42We've got a pie
07:43Our pie man
07:46On the other team
07:47I don't mind being on the corporate side of things
07:48Because obviously I have that experience at events and things like that
07:51OK
07:53Assigning roles to create a winning recipe
07:55Chris, I'd like to make you this other team leader
07:57Yeah
07:57Just because you've got the right idea
07:59And you can sort the corporate clients
08:00OK
08:00OK
08:01Project manager Carrington
08:04Carrington, we're leaving people with no skill set
08:07You're putting in the kitchen
08:08Are you making recipes
08:10I think it's super important that we have someone in the kitchen who's confident in the kitchen
08:13Do we have someone in this team that's confident in the kitchen?
08:15No
08:16OK
08:16Cat cook
08:17It's not my bag
08:19Should I scratch that and we do us four in the kitchen?
08:22Yeah
08:22So my team will be myself, Kieran, Lawrence and Priyash
08:26Yeah
08:26I've got to be honest guys
08:27I don't like cheese
08:29So I've never eaten carbonara in my life
08:31Yeah, listen, I don't touch pork
08:32I don't eat pork
08:33I'm sure it will be delicious
08:38On team chicken
08:39I mean as a team where would you prefer me being based?
08:43Cautiously carving up his crew
08:44Well that depends on your skill and your comfortability mate
08:46Yeah
08:47Business owner, Dan
08:49But then what I don't want to do is send like a load of people up to the kitchen and
08:52no one is actually
08:53No one is actually greater
08:55I'm happy to if you want me to either or
08:56I don't want to make it any more difficult for you because it's really hard as
08:59Yeah
08:59We need a bit more decision here now
09:01Yeah
09:01Then back yourself, you got this
09:03You got this
09:04Fair enough
09:04Okay, so um
09:05Quite the conundrum for me really
09:07Yeah
09:09So I will do
09:13On the sub team, Rajan's going to be leading it with Roxanne, Pasha and Vanessa in the corporate team
09:21Does that sound okay? I mean is everyone happy with that?
09:24I don't know how I feel about Dan being the PM
09:27I mean he wasn't very decisive with all of his actions
09:30I mean there was no real guidance there really
09:31So I'm hoping the rest of the day pans out well
09:34Just have to wait and see
09:35Okay guys, everyone happy?
09:37Let's do it
09:37Let's go
09:38Let's make some pasta
09:39Let's do it
09:40Pasta
09:44Let's do it
09:48Let's do it
10:31Let's do it
10:33A team avoiding egg, cheese, and pork.
10:39I like that taste, but it was actually really nice now.
10:44So, if you don't eat pork, you don't eat cheese, and you don't eat eggs, who's trying these recipes?
10:51Not all of us can try the dishes.
10:53I've tried the individual ingredients before they go.
10:56Have you tried the recipe?
10:57Oh, no, I wouldn't either.
10:58Have you tried the recipe?
10:59Likewise with Kieran, I have not.
11:01Okay.
11:01So, we need to decide what extra ingredients we need to add to our carbonara.
11:06This pancetta...
11:07Yeah.
11:08..is nice.
11:09I mean, do we want to be adding more meat in this?
11:11In that case, that means we can't charge £10 for the carbonara
11:14if we're going to make it extra meat, extra pancetta meat.
11:16We're not shy on the meat.
11:17Yes, we've spent a bit more money on it, but we've got a USP there.
11:20It's the meatiest carbonara we've eaten.
11:22Good sales point.
11:23That could be a winner.
11:24Okay.
11:24I'm happy with that.
11:27Kieran suggested to add extra pancetta
11:29and describe it as the meatiest carbonara you've ever had.
11:33Well, it may well be, but it also might be the most expensive.
11:36I mean, the task is all about making profit.
11:41On the other team...
11:42We need to really think about what would make this chicken pie different.
11:46Dan's pie posse...
11:47..because I know you're going for the safest option.
11:50Experiment with fillings and flavour.
11:53Is it difficult if you make it a classical chicken and mushroom pie
11:56with it like in a curried twist?
11:58No, I think you just put the curry powder in.
12:00Okay, do you know what?
12:00Let's try one of these wacky ideas, shall we?
12:03Yeah, let's go on then.
12:04So we'll add a bit of curry powder.
12:06Yeah, what about masala?
12:07We can add a little bit of garam masala, I think.
12:09It's quite strong.
12:11Yeah, this is my little worry about...
12:13That's fine, if you're worried.
12:14About scary people.
12:15Why don't you try it, if you're worried about it?
12:17I mean, but what do you guys think?
12:19What do you suggest otherwise?
12:20It's just we're going around in circles now.
12:22And we will...
12:23Whatever you say, we will follow.
12:24Okay, look, I would be more comfortable
12:26doing the traditional chicken and mushroom with time in there.
12:30And I know it's playing it safe.
12:33Right, okay, well, that's sorted it.
12:35I think Harry and Rotna had some creative ideas
12:37that Dan was very hesitant to take, playing it safe.
12:40In a crowded market tomorrow,
12:41I'm not sure if we're going to stand out
12:43against all the other retailers.
12:44I do just want to apologise for not going for this curry thing.
12:47I just don't want to offend anyone.
12:49No, no, no, no.
12:49No, no, no, it's okay.
12:50Look, we're going to support you, it's fine.
12:53Mid-afternoon.
12:55One suggestion.
12:56Tell me.
12:56With the flour, I'm really worried
12:58that none of us are pasta makers.
13:00Keeping an eye on the dough.
13:02I think we should get a little bit extra.
13:04I'm not talking about wasting loads of money.
13:07Team Egg.
13:08Let's go for the maths.
13:09We need to make 80 portions.
13:12Yes.
13:12So, flour, 1.5 kg equals 10 portions.
13:17The flour is £3.90 for 5 kilograms.
13:20And then you've got 5 grams here.
13:22You said flour.
13:23How much do you need?
13:235 grams.
13:24Are you sure that's correct?
13:26What?
13:27Right.
13:27So the recipe...
13:281.5?
13:29Yeah.
13:30Plus 5 is 6.5.
13:33Why do you need to add a plus 5?
13:34Show me your recipe.
13:355 grams of flour plus 1.5 grams of kgs of flour.
13:39Oh, 5 grams.
13:40Yeah, it's 5 grams, yeah.
13:41That's what I said.
13:41That's my part.
13:42So, can you help me with the maths?
13:43Yeah, yeah, yeah.
13:44So, we're going to need to, unfortunately, buy two and then...
13:48No, no, no.
13:48We're not going to need two.
13:49We're going to need...
13:49If we need...
13:50Oh, my God.
13:51For each one...
13:52I've got each set of...
13:53No.
13:53My calc...
13:54Oh, please.
13:55Just let me finish.
13:56For each one...
13:57Yes.
13:58Is one...
13:59Just over one bag of flour.
14:01Okay.
14:01So, we would need eight bags of flour.
14:03Yeah.
14:03Plus one extra for spare because we've got that 5 grams spare at the end.
14:07Guys, that's wrong.
14:08Mate, I'm losing my mind.
14:09Listen.
14:09According to my calculations, we need about 14 grams of flour.
14:1314 grams or 14 kilograms?
14:1514 kilograms.
14:16Because 1.5 kilograms of flour equals 10 portions.
14:19So, 8 times 1 is 8 and...
14:228 times...
14:22Okay, maybe...
14:23Yeah, mate, I...
14:24Listen, we've got a guy with a maths degree here, so we shouldn't be making any mistakes.
14:28Oh, my God.
14:31Three of them were working at it, and Priyash has a maths degree.
14:34Look, I wouldn't mind if these were really difficult maths, but it's pretty simple.
14:39I have 173.93.
14:43I had a 162.05.
14:45Oh, Jesus, boys and girls, this is not...
14:48What have you got?
14:49Not that.
14:52Central London.
14:54Laid on by Lord Sugar.
14:56Hello.
14:56Hi.
14:57Good afternoon.
14:57Hello.
14:58Welcome.
14:59Meetings with major clients.
15:01We really care about quality at Good Housekeeping.
15:05Hoping to clean up on canapes.
15:07And our thinking around that is delicious, nostalgic party feed, but with a modern twist.
15:15Dan's corporate crew.
15:16You are such a phenomenal brand, so it would be absolutely amazing to just give you the finest canopies that
15:24have ever existed.
15:25We're going to go above and beyond for you guys and hopefully be able to exceed your expectations.
15:30I would say that.
15:30Good to hear.
15:31Good to hear.
15:32Awesome.
15:33Is there anything that you kind of want us to avoid?
15:36I would encourage you to think about the creativity in those recipes.
15:41A chicken skewer is a chicken skewer is a chicken skewer.
15:45Have you given a thought as to how many canapes you're looking for?
15:49Six canapes a head.
15:51And how many heads are you expecting?
15:5440.
15:54We've got 40 guests.
15:5540 guests.
15:55OK.
15:56So on a price of six canapes per person, we're coming in at around the £25 per head mark.
16:01OK.
16:02I think at six canapes, £25 is a bit toppy.
16:04If we can guarantee the quality, you know, delivery of ingredients.
16:08I'm not going to pay £25 a head.
16:09I'm really sorry.
16:10Let's be sensible about what you can deliver.
16:14Would we be able to settle at £24, £23 at our final last?
16:18No.
16:19No?
16:20No.
16:20I'm really sorry.
16:21What about £20?
16:22It's a nice round number.
16:24If you turn up tomorrow with beautiful canapes, creatively executed, I'll pay you £20 a head.
16:31So can we shake on it?
16:32We have a deal.
16:33We won't let you down.
16:34OK.
16:36And they think they've got a good deal, but the clients were very specific.
16:40If there's anything below their requirement, they won't pay them that £20.
16:44So I don't think they've actually got a deal at all.
16:46They've got a bit of a hope and a prayer.
16:48They were tough negotiators.
16:49They have very hard skills.
16:51The kitchen team have a very hard task ahead of them.
16:53We've just got to get it to that stander and make sure everything is done well.
16:58Can we have a little discussion about prices?
17:01Because I don't want to be flummoxed.
17:02Across town...
17:03What were you thinking if we were offering set three canapes per guest?
17:07The egg team...
17:08I think it would be a £5 pair canapé.
17:11Yeah.
17:11For £50.
17:13Look to land a knockout deal.
17:15Hi!
17:17We are so excited to be working with you guys on your event.
17:22Do you have, like, a number in mind that you'd want to do per person?
17:24In our heads, we were probably looking at four canapés per person.
17:27OK.
17:27I'm thinking if we give you a good variety...
17:31OK.
17:31...with the salmon option, we're going to give you the really, like, high-quality salmon.
17:35So it's a scrambled egg and smoked salmon blini, is that?
17:37Yeah, smoked salmon blinis.
17:39Yeah.
17:39So the price we had in mind per head was around £25.
17:43OK.
17:44I think that was for the three canapés, right?
17:46We came in mind with three canapés.
17:48Yeah.
17:48So with the additional canapés, I'm looking at around £27 per head.
17:52To be really honest, that is all way above what we're...
17:54Yeah.
17:54I think we're really quite off the mark at the minute,
17:55because actually we were potentially looking at £10 to £12
17:58for about four canapés, so we are substantially off of the mark here.
18:02If we go down the route of doing the sandwiches,
18:04the bellinis, the egg skewers, and the deviled egg,
18:08would you be willing to do that at £12 per person?
18:12I think, you know, potentially, ideally for us,
18:14at £11 would be better for those four.
18:16We push you for £11.80 and shake hands.
18:18OK, as long as the service is good.
18:19Yeah, absolutely.
18:20OK, lovely. Thank you so much.
18:22Thank you guys. Thank you so much.
18:23I look forward to seeing you tomorrow.
18:25See you tomorrow.
18:26OK.
18:27Oh, my gosh.
18:28Guys, Megan, why did you jump in on that?
18:32What do you mean?
18:33OK, let's talk outside.
18:37Do you see that there was no negotiation there?
18:39I disagree. I think there was.
18:40No, there was no negotiation at the time.
18:41When Megan said the number 12,
18:43she was adamant she's not paying that.
18:45How can someone be adamant
18:47after, like, a five-second conversation?
18:49In a business transaction,
18:50when I said 27, I didn't mean 27.
18:52And when she said 12,
18:53we both know 12, she's going to move up.
18:57I've actually never been more frustrated.
19:00Tan, Megan, all of them,
19:02I don't understand how these are business people.
19:04I don't even understand why they're here.
19:05I'm telling Lord Sugar to send them both home.
19:08All over?
19:09Yeah.
19:10Just get it, it's an elaborate, yeah.
19:124pm.
19:13Total cost is £101.66,
19:15and it's going to be roughly £1.45 a pie.
19:18OK.
19:18Ooh, I've got a call.
19:20For team chicken,
19:21we have agreed a sum of £20 per head.
19:25Brilliant job.
19:26But that was on the basis
19:27that they were happy with the quality.
19:30A chance to check in.
19:32When we suggested chicken skewers,
19:33they said it's a bit basic.
19:34We have to make sure it's exciting and creative.
19:37Also catching up with the kitchen...
19:39Hey, Carrington.
19:40Hi, how's it going?
19:42Karishma.
19:43So we agreed on four canopies,
19:45and we're only making £11.80 per head.
19:48The only thing, Carrington,
19:50is she also promised high-end luxury salmon.
19:54No, I said good quality salmon.
19:56So basically what happened is that
19:58since everybody wants to share,
20:02I went in with a price point of £25 per head.
20:06Before I could continue that conversation,
20:08Tan and Megan took over.
20:10I do have to disagree with that, though, because...
20:13OK, we'll discuss this all later.
20:14We're one team.
20:15We're working together, not against each other.
20:17Yeah.
20:17So we'll get back to you guys later.
20:19OK.
20:19Bye.
20:20Bye.
20:22I'm going to be honest with you,
20:23that sounds like a disaster,
20:24because if I'm negotiating and someone jumps across from me,
20:27I'm livid.
20:29I think courgettes would be very good with the chicken.
20:32While Dan's team create canopies...
20:35So we're going to do one chicken,
20:37one courgette and the chicken on the end.
20:39...to meet a high-end brief...
20:41Personally, to me, that seems like very little courgette.
20:43Yeah.
20:44...in search of inspiration for their egg-based treats...
20:47Let us know we wanted the canopies.
20:49...project manager Carrington...
20:51Well, why don't we do chilli flakes with sriracha?
20:53Yeah, that would be a nice-spicy option.
20:55Yeah?
20:55...and her reluctant team of tasers.
20:58On to the next egg skewers.
21:00I'd just say, what about a little gherkin?
21:02And I was thinking this fajita spice mix,
21:03just to sprinkle it on top,
21:05just to make it add a bit of colour.
21:06Yeah.
21:06So that's done.
21:07That tastes diabolical.
21:08Oh, gosh.
21:09You're running out of time.
21:10I'm aware of that bonus, baby.
21:11Sorry.
21:12Just try things faster.
21:13Faster, faster, faster.
21:14Does egg and cheese go?
21:15Cheese and egg don't go either.
21:17Asparagus and eggs?
21:18I've got a good idea, actually.
21:19Balsamic drizzle, bit of gherkin, done.
21:21Oh, gosh.
21:22I'm not sure about the gherkin.
21:24About something, drizzle the crispy onion on top.
21:26It needs to look luxury.
21:27It can't look like some child made it.
21:29This right now looks like trash.
21:30Try things quickly, because we're running out of time, please.
21:33Is cranberry sauce really rogue?
21:34That sounds like a nightmare to me.
21:36Egg and cranberry, it's healthy,
21:37and it adds colour to the plate.
21:40Is that fine?
21:41It's really eggy.
21:42It tastes nice.
21:43Okay.
21:46So we go for chicken skewers, popcorn chicken,
21:49and chicken and brie crostini.
21:516 p.m.
21:52Great, so what's the total cost?
21:53I have calculated it to be 85.15.
21:56Recipes wrapped up.
21:58Our total cost for our canopies is about 100 pounds.
22:01Tomorrow, crunch time.
22:105 a.m.
22:12Teams have 12 hours to turn poultry into profit.
22:16We need to make pasta, scramble eggs, boil eggs.
22:20We've got a lot to do.
22:22Whisking up a plan.
22:23With the canopies, do you want us to install that here or there?
22:26I say there, just in case they fall over in the car.
22:29Project manager, Carrington.
22:30Is everybody clear?
22:32Yes, chef!
22:33In the other kitchen...
22:34We're doing a creamy chicken and mushroom pie.
22:37Dan preps his chicken crew.
22:39So, guys, what canopies have you created for us, for our menu?
22:43One is a popcorn chicken.
22:45Okay, cool.
22:45We've then got the chicken skewers,
22:47which is going to be with a fajita seasoning rub.
22:49And courgettes.
22:50And courgettes.
22:52So, is the courgettes the only vegetable we have?
22:55Yeah.
22:56It's very simple,
22:57and the client did actually say
22:59that chicken skewers is very simple,
23:00so we wanted to avoid more chicken skewers.
23:02We did have to push to get double the amount of courgettes,
23:05so one slice.
23:06Fresh from here.
23:08So that Dan could agree with that chicken piece,
23:10slice of courgette, chicken piece.
23:11So it's literally just courgette, nothing else.
23:13In the middle, yeah.
23:16In North London...
23:18Is this one?
23:21..wrangling with their recipes...
23:23Um...
23:23What's wrong, Andrea? You look confused.
23:25It's like, what am I doing now?
23:28Carrington's team of novice cooks.
23:33So you've got ten in there?
23:34Yeah.
23:34Drop it in very slowly and carefully.
23:36Don't let it crack.
23:38Oh, my goodness me.
23:39Do you need a bit of help?
23:40It's hard to get them out.
23:42But...
23:42Oh, gosh.
23:43Let me jump in to help you.
23:45Be careful, because hot water now.
23:46Yeah.
23:47What are you doing?
23:48Put some in yards.
23:51This should be the easiest bit.
23:53That one's already cracked.
23:54Where's it cracked?
23:55There.
23:56Oh, gosh.
23:58Megan and Andrea can't boil eggs.
24:00How can they not boil eggs?
24:02It's a simple task.
24:03Egg in water, egg out of water, Bob's your uncle.
24:05So you have to really watch them like a hawk
24:07to ensure that they can do it properly.
24:09Do you want to give me a technique for peeling eggs?
24:12If you roll out it on the, like, you know, the egg?
24:14Yeah.
24:15If you roll it out on the worktop and then peel it,
24:17it makes it easier to crack.
24:18I'll just roll it up and down.
24:20And then use a spoon to crack it.
24:21It should be easier.
24:22I don't know.
24:28In West London, roughly, roughly chop it.
24:31There's going to be large mushroom pieces in there.
24:33Are you OK with that?
24:33Yeah, but mushrooms shrink when you cook them.
24:36OK.
24:37Stirring the pot.
24:38Oh, Dan, Dan, Dan, Dan, Dan.
24:40What?
24:40Dan's team.
24:42OK, so the mushrooms have been added to the chicken stock.
24:45Well, it's all going in the chicken stock at some point.
24:48Oh, OK.
24:49Oh, OK, so the chicken has already been added.
24:51So some chicken, and I'm now going to put some of the mushrooms in.
24:54So now you see the problem is we don't know
24:56the measurements of the stock and the ratio with the chicken.
25:00So now we have to go by best guesstimate.
25:04Sounds good.
25:05Sounds good.
25:07OK.
25:07It's just consistent.
25:08It's going inside a pie.
25:09It is going inside the pie, but we need all the pies to taste the same.
25:13OK, do you know what?
25:14Maybe just leave me to this, yeah?
25:17And you guys go back to the pies.
25:19We're just trying to help.
25:20Yeah, I know.
25:21OK, no problem.
25:26I just want to point out that you've been going an hour
25:29and you haven't even done half of one of the balls of dough.
25:33In Carrington's kitchen...
25:34If you go at this rate, you won't have finished your pasta for eight hours.
25:38Wow.
25:40Temperatures rise.
25:41If you don't make any money, this is a proper sauce we will lose.
25:44Is everyone understanding that right now?
25:46Yeah, yeah, everyone should be on pasta.
25:48Guys, I'm getting stressed, man.
25:50Do you want to watch me, Tan?
25:51I'm going to show you how to do it whilst I'm doing it.
25:53Flour every single time.
25:55Flour is your friend.
25:56Always flour.
25:57Always flour.
25:57Right.
25:58Right, stick it onto one.
25:59But I need to flour it again.
26:01Use some flour, flour, flip it.
26:05Guys, I need more flour.
26:07Is there more flour anywhere?
26:08I don't know where it is, I haven't seen it.
26:10If that's all we've got, we're in major trouble.
26:13We've got 13 bags of flour.
26:16Yeah, but did you account for all the sprinkling?
26:17Yeah, yeah, but we only have one bag of flour for the sprinkling.
26:20Yeah.
26:21So I don't understand where the extra four...
26:23We should have had, what, four or five spare bags of flour.
26:27At the moment, it's not looking like we're going to have enough pasta.
26:29We've just got to do what we can.
26:31Whatever we have, we're going to sell.
26:32We're just going to have to work with what we've got and be flexible.
26:35So, essentially, the calculations were off.
26:38In short?
26:39Yeah.
26:40We're running out of flour here.
26:42It's just going all sticky.
26:43Keep breaking.
26:46On Team Chicken...
26:47So, Dan, just quickly, chicken, courgette, chicken, yeah?
26:53Dan's recipes...
26:54Are you happy with the size or do you think it's too thick?
26:56I think that's quite thick.
26:57Well, I mean, what do you think?
26:58I don't eat courgettes, so I need to know, because you eat the stuff.
27:01A ruffling feathers...
27:04You said you want courgette in the middle.
27:06Are you happy to put courgette at the top?
27:07Dan, do you not think that there should be a little piece of courgette at the bottom
27:10and then the chicken and then the courgette and then chicken
27:13and then finishing it with a little courgette?
27:15Yeah.
27:15Well, I think we can overthink it too much.
27:18Do what you think looks best.
27:19No, Dan, it's not about do what you think does.
27:20We need the executive decision.
27:22Dan!
27:22OK, so, courgette, chicken, courgette, chicken.
27:27What I keep seeing from the corporate team is, at the moment,
27:29they're all trying to cover their proverbial behind.
27:31They're all thinking they can get out of trouble by saying,
27:34well, he said I should do this.
27:35But they're forgetting.
27:36I'm watching everything they're doing.
27:38How are you?
27:39Yeah, I mean...
27:40Yeah.
27:41I mean, you're just getting on with it.
27:42A lot of opinions, isn't it?
27:43Well, I mean, it's just use your brain.
27:45No, how thick does a courgette need to be?
27:47Well, what do you think looks good?
27:50Mid-morning.
27:51Box up, head out, all right?
27:53Let's go, let's go!
27:55While both canapé crews...
27:56Right, let's go, come on, let's get out of here.
27:58...head to corporate events...
28:00Quick, quick, quick!
28:02Carrington's market team...
28:03Finish up, Chris, we need to go, mate.
28:05...take stock.
28:07How much portions are pasta I would take into the market?
28:09We had four of these to start.
28:11Yep.
28:11We currently have left one and about a third,
28:14so that should have made 40 to start.
28:17Let's wrap this up and get out of here, please.
28:19Let's get out of this kitchen.
28:21But still prepping pies, Dan's team.
28:26We're set to leave in half an hour,
28:28so we need to get the pies in the oven, guys.
28:31OK, trays in the oven, all hands.
28:34OK, and done.
28:38Greenwich market.
28:40Come on, come on, come on!
28:42Let's go, let's go, let's go!
28:43Arriving before the lunchtime scramble.
28:46Right, let's do it.
28:48The egg team.
28:50I think we should have a little scout round,
28:52see what it's about, see what prices we should go in at.
28:54Absolutely, mate.
28:55Let's do it.
28:55Let's do it.
28:57What's this?
28:57Maffles.
28:58Maffles.
28:59Six, seven quid.
29:00Maffles.
29:01Nepalese, that's nine quid.
29:03Wait, guys, guys, guys.
29:04Cheesecake.
29:04They're not here.
29:05Right, you know what that means.
29:06We go, go, go, sale.
29:08Let's do it.
29:08Come on, guys.
29:09Let's go.
29:09Let's go.
29:10Get it on, mate.
29:12Come on.
29:13There he is.
29:16Right.
29:16Right.
29:17We'll bring you the customers.
29:18You bring us the food.
29:20Fantastic energy.
29:21Get it on.
29:23Come on, mate.
29:24Come on, mate.
29:26West London.
29:29The party has begun.
29:30We need to get these out ASAP.
29:32While Team Chicken churn out their pre-prepared canapes.
29:37My pleasure.
29:38Go on.
29:39Give it a whirl.
29:41We have got plenty more coming out, OK?
29:45Still to assemble their egg-based treats.
29:48Your client's party starts in half an hour.
29:51Yeah.
29:51You do know that, right?
29:52Yeah.
29:53OK.
29:54OK.
29:54Are you going to be ready?
29:56We're going to work as fast as we can.
29:58OK.
29:59Karishma's corporate crew.
30:02I just want to know, are we putting mayo on, definitely, or not?
30:05Karishma, just double-checking mayo.
30:07It's going on as well.
30:08No, the scrambled egg is not for this.
30:09This is the egg press.
30:10It's the egg and mayo.
30:11It's already been prepared.
30:12Andrea, we want to put it that way.
30:13It's going to fall, then.
30:14No, like this.
30:15Into three, but this way.
30:16This way, there will be more surface area to the sandwich.
30:18OK, so, OK, step away from that one.
30:20That.
30:20Leave that to Megan.
30:22Karishma.
30:22Yeah.
30:23I'm just going to spoon the whole mixture in, because there's no point.
30:24No, no, don't spoon the whole mixture in, because if this bag gets ruined,
30:27then we have to take this out and put it again.
30:30Hey, how are you?
30:31Hi.
30:32I would shake your hands with your gloves on, which means you're prepping.
30:34Yeah, don't worry, we're doing all the preparation for your...
30:36It's still prepping.
30:36Just conscious, we've got 40 people here ready for the...
30:39That's why we're going to be.
30:41These here and these are about two feet.
30:42It's not too long.
30:43Can we get rid of the plastic boxes?
30:45Yeah, there's all moving to the side.
30:47Brand new office.
30:47No worries.
30:49It's not a great view, that's all.
30:54All right, full cockney, here we go.
30:56At Greenwich Market.
30:57Ladies and gentlemen.
30:59Sales duo, Lawrence and Kieran.
31:01Welcome to the best.
31:03The tastiest.
31:04The tastiest.
31:06The most unbelievable carbonara in town.
31:10Serve up pasta with a side of performance.
31:13We have got the meatiest carbonara this side of Rome.
31:17Do we have any takers over there?
31:19Hey, you know you want to.
31:21Oh, yeah.
31:26So we've got three carbonara.
31:28Three carbonara.
31:29Six garlic bread.
31:30Can I make it 50 if it gives you a smile?
31:33Yeah.
31:34First Italian customers, this is the big test, guys.
31:37The Italian says...
31:39I guess it's eight and a half.
31:41Yeah!
31:42Thank you so much.
31:43For the energy, for the enthusiasm, can we get a 50p tip?
31:49Oh!
31:52Yeah?
31:53Hey!
31:57On the other side of the market...
31:59Get our aprons on, please.
32:01Oh, this is tight.
32:02...late to the table...
32:03Come on, the other team are selling.
32:05Right.
32:06...Dan's pie pushers.
32:08A pie on its own for £8.50 or a full meal for £10.
32:14Chicken and mushroom pie.
32:15Ladies and gentlemen...
32:16Hi, sir, can I interest you in a chicken and mushroom pie?
32:18Could I interest you in a chicken and mushroom pie?
32:20A chicken and mushroom pie, anyone?
32:22Hello?
32:24Chicken and mushroom pie?
32:26Chicken and mushroom pie.
32:27Chicken and mushroom pie, anyone?
32:29No, no, no, no, no, no, no, no, no, no.
32:31I think it's a no.
32:33This is really no...
32:34We've got to keep the energy.
32:35Keep the energy.
32:35Chicken and mushroom pie, anyone?
32:37Hi there, madam.
32:38Would you like a chicken and mushroom pie for lunch?
32:40No worries, too.
32:43We've had mixed responses so far.
32:44I'm a little bit disappointed in our sales.
32:46I do think that we can't let that stop us.
32:48We have to bring higher energy, more sales, more traction,
32:50more footfall to our stall in order to secure those sales.
32:53We sell a chicken and mushroom pie by itself for £8.50
32:56or we can add mashed potato, peas and gravies for £10.
33:00Give it a whole.
33:00Give it a whole.
33:01Yeah.
33:02We've got the whole works here.
33:03Brilliant.
33:05South London.
33:07OK, after you're done...
33:08I can't hear you when it's at a distance.
33:10OK, after you're done cleaning...
33:11Yes.
33:12Call my name.
33:13After a slow start for Team Egg's corporate crew...
33:17Oh, God's sake.
33:19Oh, I'm very angry.
33:22Oh, yeah.
33:23Dipping into the party...
33:26Megan.
33:27Hi, and would it be possible, it's just that we've got quite a few that haven't eaten,
33:31and whilst Megan's fabulous, she's spending quite a lot of time of chatting.
33:35And we've got a bit of cracks on the top and a bit of edible flowers, just to match my
33:38outfit.
33:40So, would it be possible to get the food out a little bit quicker?
33:42No worries.
33:43She's a social butterfly.
33:44She loves to be sitting here for...
33:44Fabulous. Thank you so much.
33:45I'll grab her, she'll be out of your hair.
33:49Erm...
33:49Hi.
33:50Sorry to interrupt, guys.
33:51I'm the head chef here today.
33:52Is it OK if I borrow my lovely Megan?
33:54I need some help.
33:54Oh, we're going to knock on a piece over shortly.
33:57Yeah.
33:57Because I need some help, and if I said that, you focus in the kitchen.
34:00OK.
34:01Yeah?
34:02Megan started hosting this party, and Megan thought it was her party, and she started really getting into the conversation.
34:08You know, but you're out there serving while I'm in the kitchen, actually dealing with the heat.
34:13So, we've got egg, mushroom, and on these ones here, it's got cranberry.
34:17Cranberry?
34:18Cranberry, yeah.
34:19Interesting.
34:20With egg.
34:21Yeah.
34:22OK.
34:24I'm not sure I'm keen on that.
34:28Anyone want to try our chicken skewers?
34:30For the other team...
34:33Not much other flavour.
34:34It needs a bit of seasoning.
34:37A slice of feedback.
34:39Hi, team.
34:40Hello.
34:40Hello.
34:40You got two minutes?
34:41Absolutely.
34:42You all right?
34:42Good.
34:43Just wanted to have a quick chat.
34:45Yep.
34:45We were just a bit thrown by, was the focus on skewers.
34:50We weren't super keen on skewers.
34:52For us, it was more of convenience for the people who were actually eating it.
34:57We didn't want them to get their hands dirty every time.
34:59Also, we know that you definitely remember that you said that, but obviously we wanted to give you that nostalgic
35:04feel and a twist as well.
35:05You could have gone heavier on the fajita flavouring, I think.
35:08OK.
35:08The flavouring's a little bit subtle.
35:10It's a bit subtle on the flavours.
35:12Yeah.
35:12It's good feedback.
35:15The flavours were a bit boring, which is going to come down to the project manager's team and their ordering
35:20of the ingredients.
35:21We did say that we wanted it to be flavourful and exciting.
35:25Was it exciting?
35:26Not really.
35:28One of the girls, she was like, we're going to give you the finest spins of everything.
35:33Yeah.
35:33Clearly they're not.
35:34Yeah.
35:37Greenwich Market.
35:39For Connor, a chance to check out the competition.
35:42It's just like Nonna used to make back at home.
35:45I promise you'll love it.
35:49OK, guys, I was just down.
35:51There is great energy.
35:52To be fair to them, they are selling carbonara for £12.50.
35:56Wow.
35:56So I think we have to work extra hard.
35:57Do we want to revisit strategy or pricing?
36:00Yeah.
36:00I think they're selling.
36:02I mean, I'm not selling that quickly.
36:04And we've sold about six, seven, eight pies.
36:06We have more than 40 in our arsenal.
36:08We have one hour and 15 minutes left to sell all of those pies.
36:11OK.
36:12I think we're struggling to shift the pies.
36:13Do you want to revise your tactic or do you want to plough away at the takeaway price?
36:17I think for the next 15 minutes we just hold the price because people haven't been coming up to us
36:22saying that's too much.
36:25I'm conscious of dropping the price so much that it kind of undervalues what we're actually selling.
36:29And I appreciate that the team wants to get all the stock gone.
36:31But, you know, I think sometimes holding firm to your price will ultimately help you generate more money.
36:37We're going to hang tough, OK?
36:38We've got about 40 pies to shift, but we'll stick with it.
36:433 p.m.
36:44One hour of trading left.
36:46I dress as up as a chicken.
36:48Surely you want a pie.
36:49With Dan's pie prices fixed.
36:52Yeah, so that will be £8.50.
36:55Carbonara cost tumbles.
36:57Whatever we can sell.
36:58£1, £3, £5, let's get sold.
37:00Whatever.
37:01Come get a pie, you know you want one.
37:03£10 for the whole thing.
37:04We've got a new price, price reduction!
37:07I can throw in three sides for you for £10.
37:10Take one home with you, have it for supper.
37:13Two carbonaras for £5.
37:15Make our day.
37:16Yay!
37:17How much do you want?
37:18Just all over?
37:19We're getting the momentum.
37:20If you're considering it, I'll do two for four.
37:23Is he hungry?
37:24Does he want some?
37:25What the fuck?
37:27Sorry, I've got to get back to work.
37:28The chicken always wins, not the egg.
37:30There we go, the last portion of...
37:32Thank you!
37:34We are going to finish today the way we started.
37:38Oh!
37:41Oh!
37:46Oh!
37:46Oh!
37:47Oh!
37:48Oh!
37:49Oh!
37:49Oh!
37:49Well done, well done.
37:50That was a great...
37:51We're sold out, mate!
37:52That's it, mate.
37:53We absolutely killed it.
37:53Oh, we killed it.
37:54We killed it.
37:54Right now, I'm feeling absolutely amazing.
37:57From the food sales, I'm feeling so proud of my team.
38:00Great team effort!
38:01Yay!
38:01Rough lads, the guys and their pies!
38:04Guys!
38:04Yes!
38:05Yes!
38:05I'm a bit anxious about the boardroom.
38:08However, I know I've done as much as I possibly could for this task.
38:11If it comes to it, I'm afraid I am going to have to tell Lord Sugar that Dan should have
38:15really stepped up and done more.
38:18Tonight, profit's digested.
38:22Tomorrow, results served up in the boardroom.
38:329am.
38:33I am buzzing after that market, mate.
38:36Same.
38:37Obviously, watch out, because the other PMs are listening.
38:39Oh!
38:40I think it's really going to be a close one today.
38:43Closest one yet?
38:44Closest one we've probably had so far.
38:46I disagree.
38:47I don't think so.
38:48Oh!
38:48Oh!
38:50Really?
38:51Why is that?
38:52I've just got a feeling.
38:54Okay, so do I.
38:55I've just got a feeling.
38:56We've all got feelings.
38:57I think I won.
39:03Going into the boardroom today, I'm extremely nervous that we haven't done enough as a team to secure the win.
39:08I'm very nervous going into the boardroom today.
39:11I'm very nervous going into the boardroom today, and if we lose, I know who I'm already taking down.
39:18You can go through to the boardroom now.
39:33Well, I suppose this is a case of who came first, the chicken or the egg.
39:40So, Carrington, you put yourself forward as the project manager, is that right?
39:46Yes, Lord Sugar.
39:47You chose to make carbonara as your dish for the market.
39:51Yep.
39:52I think there was a bit of hesitation from people because I don't eat eggs.
39:57Then Kieran doesn't eat cheese.
39:59Then Lawrence can't eat pork.
40:00And there's only Priya that can eat everything.
40:02So, you don't like eggs.
40:04No.
40:04He don't like cheese.
40:05He can't eat bacon.
40:07So, did you go into the kitchen in biohazard suits?
40:12So, you wanted to make 80 portions.
40:1580 portions.
40:16You should tell Lord Sugar about your struggle with the maths.
40:19Yes.
40:20I'm not the strongest at maths.
40:22Priya has a maths degree, but we were all getting different numbers.
40:26You got a maths degree.
40:27Yes, that's correct.
40:28And you couldn't work out how much all this stuff was going to cost.
40:31Well, yeah.
40:31You got a 2-1, did you?
40:33Yeah.
40:34In maths.
40:34You sure it weren't a 2-4?
40:36No.
40:36I think the knock-on result, Alan, was that three of them were doing the numbers,
40:41all three numbers were different, and they never really knew what their costs were.
40:45Right.
40:46Then, who did the negotiation?
40:48So, that was me, Lord Sugar.
40:50I presented £25 as the price per head.
40:52The negotiation was 10 seconds long.
40:54I said my number, then 12 was mentioned, and then Tan stuck his hand out and shook at
40:5911.80.
41:00I was absolutely fuming.
41:01Lord Sugar, if I could just interject, it felt like we went in with no clear strategy on
41:05the negotiation.
41:06The question I ask is, how'd you get from 25 to 12?
41:10Megan and Tan, they kind of are narrating this as if the clients were getting really
41:15frustrated.
41:16They were, though.
41:16But they were not.
41:17They were not.
41:18Because I was there.
41:19The client was not frustrated.
41:20Right.
41:21Let's get back to the kitchen on day two.
41:25Carrington's in charge, who doesn't like eggs.
41:28It's like putting a nun in charge of Tinder.
41:30Yeah.
41:32Just like that.
41:34Go on.
41:34Tell me about how you start making this stuff.
41:37I had Megan and Andrea to boil eggs, but they both don't know how to boil eggs.
41:41So, I had to see...
41:42So, what did you say?
41:44They didn't know how to boil eggs.
41:46So, I spent my first...
41:46You don't know how to boil eggs?
41:48No, they didn't.
41:49Are you being serious?
41:51I'm being dead serious.
41:51I know how to boil an egg for myself, but I don't know how to boil an egg to cool
41:55it
41:55and then make sure it can be peeled properly.
41:58I'm just lost for words.
42:00Go on.
42:00We had to start making pasta, but halfway through we ran out of flour.
42:04Really?
42:04And if you're making pasta, you need enough flour so it doesn't stick.
42:08So, that's when we decided to pivot our plan and just make as much as we can.
42:12Hmm.
42:12Okay.
42:13So, who was the market team?
42:15That's four.
42:15You went there with how many portions of Cabanara?
42:20I think 60?
42:21And we sold out.
42:21How many did you sell?
42:22Well, whatever we had, we sold Lord Sugar.
42:24And we also got tips on top as well, because the only thing you make 100% markup on is
42:28yourself.
42:28I heard, Lawrence, actually, that in the first 15 minutes, you sold four portions for £95.
42:35Wow.
42:36Which I think was very good.
42:37Yeah, they did a really good job.
42:38That was very good.
42:39Thank you, Lord Sugar, but I think it's also important to, you know, recognise teamwork.
42:42It was fantastic as well.
42:43I think you could start selling pancetta at bar mitzvahs.
42:46If you know what, I think you could.
42:48Yeah.
42:49All right.
42:49So, look, let's move on to Team Alpha.
42:53Now, I see Dan sitting there as the project manager.
42:58So, no-one else put themselves forward?
43:00There were.
43:00There were three of us.
43:01Who else?
43:01It was myself and Rajan.
43:03So, why did Dan get voted in, then?
43:05I don't really know, to be honest, Lord Sugar.
43:07I mean, I put myself forward.
43:08I made Swiss-speaking...
43:09You don't really know?
43:10No, not really.
43:10Dan did mention that he works with corporate clients.
43:13He makes canapes, so...
43:15Yeah.
43:16Do they know what canapes are?
43:18Do they think they must think you stand under in the rain?
43:22Anyway, let's talk about the development team,
43:24which was Dan, Harry, Connor and Rothner.
43:27And I think after certain debate,
43:29it was decided that you would be making chicken mushroom pie.
43:33Yeah, I chose chicken and mushroom pie
43:35because it was easy to make quite...
43:37Yeah, so I wanted to combine a chicken curry in a pie.
43:41I think the team, you know, thought it was a good idea initially.
43:44But when we start adding in masala, sauces and spices,
43:47I could just see a nightmare happening in the kitchen
43:49the following day.
43:50Clearly, Dan is not short for danger.
43:52LAUGHTER
43:53OK.
43:55Corporate team, you go off to talk to the corporates
43:59to see what they want, is that right?
44:01That's correct, Lord Sugar.
44:02Yeah, so it was for 40 people,
44:04but when discussing pricing, which I'll get onto...
44:07We'll get onto it now, then.
44:09OK, perfect, yeah.
44:10So, in terms of pricing, we shook the hand on 20.
44:13Right, OK.
44:14You jump into the kitchen the next day and, Dan,
44:17I was told that you didn't follow the recipe on something.
44:20It was like a witch's cauldron.
44:21There was... We had the broth
44:23and then all of a sudden there was chicken in it,
44:24there was mushrooms in it.
44:25I've cooked many times in the kitchen, Lord Sugar, you know,
44:27a lot of the time when you're cooking stews
44:29in these sort of mixes, you kind of just know when it's ready.
44:31But that's not really how recipes work.
44:33I think we were getting a bit too hung up, really,
44:35on the size of the mushroom chopping
44:37and, you know, is the courgette too quick?
44:39OK.
44:40There's a lot of people who were constantly asking
44:42for direction.
44:43And I think Dan was getting frustrated
44:45that everything was being questioned
44:47rather than anybody taking any decisions themselves.
44:50I think that's accurate.
44:51So, anyway, at the party,
44:53customer thought it was a bit bland, didn't they?
44:56Correct.
44:56We're not shocked.
44:57I think once we spoke to the kitchen team
45:00and we expressed how crazy we want it to be,
45:02we found the next day that ingredients we had to work with
45:04was one courgette and a chicken.
45:06OK.
45:06Now we go to the market.
45:08How did you get on?
45:08I think it was clear that there wasn't really any branding
45:10or marketing on our team.
45:12Oh, no, you had Harry dressed as a chicken.
45:13I was dressed as a chicken.
45:14Which was great.
45:14You were dressed as a chicken?
45:15I was a little chicken.
45:16It was a difficult time.
45:19I heard it was a very tight chicken.
45:21It was very tight.
45:23Yeah.
45:23Yeah.
45:24I think your nuggets were showing.
45:28Did you sell out in the end?
45:30We didn't.
45:30We had six left.
45:32OK.
45:32Let's see whether it is the chicken or the egg that came first.
45:37So, Karen, let me know about Team Eclipse.
45:40Well, their total spend on ingredients was £279.70.
45:45And at the market, they made £356.50 in sales.
45:53And we know they agreed an initial deal of £472 from the corporate client.
46:00Any refunds?
46:01The client was very disappointed that you weren't ready when you arrived.
46:05But they felt they'd paid so little in the first place
46:09that they only asked for an 8.5% refund.
46:12That took your £472 down to £432, which gives you an overall profit of £508.80.
46:22So, Tim, the same question.
46:25Well, the chicken team, they spent less than the eggs and they spent £186.81 on their ingredients.
46:34But they also sold less at the market, only bringing in £249.48.
46:41And we know they agreed an initial deal of £800 from the corporate client.
46:47Any refunds there?
46:50Well, the corporate client wanted high-end canapes.
46:54And although they couldn't fault the service, it wasn't the fine dining experience that they expected.
46:59So they asked for a 15% refund, securing £680, giving the team a total profit of £742.67.
47:10Right.
47:12OK, well, your pies ended up making a decent crust, I suppose one could say.
47:19Well done. Off you go to the house.
47:22Thank you, Roger.
47:31Oh, my God.
47:33Well, some of the stories I'm hearing here can't boil eggs and maths.
47:38Honestly, really is a disgrace, to be honest with you.
47:42Yeah.
47:42All right.
47:43Off you go.
47:44Thank you, Roger.
47:50I think, Dan, you were a bit underestimated.
47:52I think, you know, obviously at times you wanted a bit more of a decision.
47:55But, ultimately, we got the big win and that is, you know, a lot down to you.
47:58So, yeah.
47:59You know, I've been in business almost ten years.
48:00I think I know what I'm doing.
48:02Good job, buddy.
48:03Proud of you.
48:06We lost the task because the negotiation was rubbish.
48:09You two ruined it.
48:11Talk then.
48:11Megan mentioned we could do four for £12.
48:13That was the first point where we effectively imposed a ceiling.
48:16We can't then even say anything higher than that.
48:19I feel like it's all kind of being pinned on me at the moment.
48:22I feel like I'm just going to get thrown under the bus when we're in the boardroom.
48:25And then you shake hands on a dumb number and now we are in this cafe.
48:29The fact that you guys even thought that that was a negotiation just blew my mind.
48:33My worry is that Tan is great with his words.
48:36He's so calculated.
48:37He speaks so seriously.
48:38But people are starting to realise that all he is is a bunch of clever words.
48:41The length of time that we took trying to make pasta in the kitchen.
48:46You didn't make as many portions.
48:48I'm going to be honest with you.
48:48We sold out.
48:49There was no more customers.
48:50Yeah, but did you sell out because you had such low quantity?
48:53Even if we'd had more, it wouldn't have made any difference.
48:56I'm going back into the wardroom very confident because I have solid points to back up my case.
49:01And I feel there are many people on the scene who are coasting by in this process who need to
49:05leave.
49:15Yes, send the candidates in please.
49:28Well, I believe you lost because you spent too much money on ingredients.
49:34Poor negotiation.
49:36Why did you drop so much?
49:38We went into that negotiation without a clear idea of how many canapes we're offering.
49:42Your client said £10.
49:45Just pulled it up like that because they thought, I've got a bunch of mugs here.
49:49Yeah.
49:49Let's see if we can leg them over a bit.
49:51But they did.
49:52Yeah.
49:52It was because Tan shook hands immediately after saying a number that was desirable to them.
49:57After Megan had mentioned £12 we can do for four canapes, they counted for 11.
50:01So I tried to shake hands to get it as close to £12 as possible.
50:04Where did £12 come from?
50:06No, I'll tell you what happened.
50:07You started at 25 and went up to 27.
50:11You said 12 and you said let's shake at 11.
50:13And that's exactly what happened and it all happened like that.
50:17Am I right in saying, Tanmay, that you consider yourself a poker master?
50:21I'd like to think I'm a strategist.
50:23I think poker is a game of strategy.
50:24I'm starting to think that you hold your cards the wrong way round.
50:27So am I.
50:28Perhaps in this case, yep.
50:29Megan, you've never come across people making derisory offers like half of what you want for something?
50:35Yeah.
50:36What would you say to them?
50:37I'd try and negotiate and get the best deal.
50:39No, you try to negotiate, you tend to piss off, wouldn't you, really?
50:44They were ready to pay 20 quid.
50:46They were ready to pay 20 quid.
50:48That was in their budget.
50:50Yeah?
50:51Anyway, for the carbonara, the total cost was £179.
50:58The pancetta was at £112 of that.
51:02It's ridiculous.
51:04Yes.
51:04I mean, we had a lot of pancetta, but that was the USP that it was a meaty pancetta.
51:10Bearing in mind the dietary constraints, it was a worse team selection than Spurs would pick, if you ask me.
51:16Hmm.
51:17And that's saying something.
51:18OK.
51:19So, we get to the market.
51:21Now, you set out to leave with 80 portions of pasta.
51:26You actually left with 40 portions.
51:28If you would have made 80, you may have won this task easily.
51:33Yeah.
51:33So, what went wrong?
51:34We didn't make enough.
51:36We didn't make enough.
51:36We still had a big ball of dough that was sitting there, and unfortunately, we didn't have the time to
51:40make it.
51:41We spent a lot of time making the pasta, but that's because people asking incompetent questions.
51:45I had to teach Andrea and Megan how to boil an egg.
51:50You know, I can't get my head around that, about boiling an egg.
51:53I really can't.
51:54Me neither.
51:54Even I know that, right?
51:56You put it in boiling water, you then pour cold water on it to cool it down, you smack them
52:02down like that and the shell comes off.
52:04Bloody hell.
52:05What problem could you get with the egg?
52:07Were you trying to put it in a toaster or what?
52:09The eggs were actually the first thing that we did, and then we did move on and we helped your
52:13side make the pasta.
52:14And that is the reason why our team was late and we weren't able to assemble the canopies.
52:19And if your team didn't have that pasta, you wouldn't have been able to make as many sales as you
52:23did get on the day.
52:24Right.
52:25I've had enough of listening to this.
52:27Carrington, which two people are you going to bring back into the boardroom?
52:30I would like to bring back Tan and Megan.
52:35Right.
52:36The rest of you go back to the house.
52:38Thank you, Tim.
52:45Right.
52:45I'm going to have a chat with Baroness Brady and Tim, and then I'm going to bring you back in
52:51here.
52:52And at least one of you is going to be leaving the process today.
52:56Okay.
52:57Off you go.
53:06Well, so she's brought back in Tan and Megan.
53:10Well, I can see why she brought Megan back.
53:13I mean, Karishma was at £27 in the negotiation at this stage, and Megan immediately jumped in at 12.
53:20Tan is defending himself from being forced into a position where he could only close at £11.80.
53:26But if somebody makes an offer at £12, he should have gone back and said, you know what, can we
53:31start back where we were at 27?
53:33Ridiculous.
53:34Yeah.
53:35Carrington.
53:35When you're the project manager and you have no idea on what your product costs, it's impossible to think you
53:42can work out your profit.
53:43Exactly.
53:44And that's just a fundamental flaw.
53:46PHONE RINGS
53:48Yes, could you send the three of them in, please?
54:01Now, Carrington, I'm sure that the two of your colleagues would like to know exactly why you brought them back
54:07in.
54:07So, I decided to bring Tan back because I don't actually know what he contributed to to us apart from
54:12failure.
54:12He literally shook on the price of £11.80.
54:15I don't understand how that got in that.
54:17I'm still speaking, sorry.
54:18Why did you shake on £11.80?
54:19That makes no sense.
54:20If I may.
54:21So, when we got to negotiations, she said the max should pay us £12.
54:24Megan set the guardrails for four for £12, at which point I knew we couldn't go higher than £12.
54:32Sorry, sorry, sorry, sorry.
54:34Listen, is blatantly obvious that you should have turned around at that stage and said, no, no, no, hold on
54:39a minute.
54:39Yeah, I agree with you, Lord Sugar.
54:41I think there's been some big mistakes made here.
54:44What made you pipe up with £12?
54:46It was really messy, Lord Sugar.
54:48And like I said, we went in with no strategy.
54:50So, is it his fault or your fault?
54:52Because you closed the deal, I feel like we could have still came away with it and mentioned the service
54:57charge on top.
54:58OK, Carrington, bad decisions from you from the get-go.
55:03I said that I wanted to do the maximum portions, which were £80.
55:06Then when we got to the day two of making the pasta, I couldn't fully be on the pasta station
55:11because I had to help people who couldn't follow simple tasks.
55:14Who should be fired, do you think?
55:15I think Tan should be fired. I think Tan should be fired because he shook on £11.80.
55:19Because she said £11.
55:20Yeah, because she was having you on.
55:21Who do you think should be fired?
55:22From my perspective, it should be Carrington.
55:24Realistically, if they just sold 15 more portions, we would have actually won this task.
55:29Who should be fired, Megan?
55:30I think Carrington, personally.
55:32OK.
55:33And why is that? Go on, then.
55:34I just think the fact that you guys didn't sell as many products as you should have, the quantity was
55:40so low.
55:40Look, I don't want to hear any more now.
55:43I'm going to try and conclude here.
55:46I think, Carrington, you should be concerned.
55:49Because I do think that you had no strategy whatsoever.
55:55Tanmay, £11.80.
56:00Ridiculous.
56:02And the same for you, Megan.
56:04Just jumped straight in like a silly fool.
56:09But with all of that said, Carrington is difficult for me to overlook.
56:19No costings.
56:21You didn't know your costings.
56:23But actually, I've decided that the real culprit in this particular one is somebody who has interfered in negotiations.
56:33And so, it is with regret.
56:36Tanmay, you're fired.
56:38Thank you for the opportunity, Lord.
56:39You're ready.
56:40Tim.
56:47You're a good talker, Carrington.
56:49I shall be keeping my eye on you.
56:52Megan, what the hell was you doing going from £27 to £12?
56:58I don't get it.
57:00But I'm going to give you all another chance.
57:02So, go back to the house.
57:05Thank you, Lord.
57:05Thank you, Lord.
57:05Thank you, Lord.
57:09I absolutely think Lord, you're going to have made a mistake.
57:11I think I've got a lot to prove in the tech world.
57:13But you win some, you lose some.
57:16When Dan put himself forward for PM, a little bit out of his comfort zone.
57:21And do you know what?
57:22I should have trusted his judgements a little bit more than I did.
57:25Goodbye!
57:27Yeah!
57:29Come on!
57:30Again, let's sit down, let's sit down, let's sit down, let's sit down.
57:34Pallas, what happened?
57:35It was insane.
57:37Like, Lord Sugar was not having it.
57:38He essentially said that Tan was the failure of the task,
57:41because he did a negotiation for 1180.
57:43It's not acceptable.
57:45You've got to go, essentially.
57:46That's great.
57:47But wait, Megan said I should be fired.
57:49Yeah, so...
57:54Drama.
57:57Now, 16 candidates remain.
58:01The search for Lord Sugar's next business partner continues.
58:07Next time...
58:08Welcome, Big Zoo.
58:09Famous faces...
58:10What a run.
58:11Hello!
58:12What a random dude.
58:14Fisticuffs.
58:14Action!
58:15What are you doing now?
58:16I think it's a bit of a risk.
58:18And in the boardroom...
58:19The logo looks like a road sign on the M6.
58:22Sink or swim.
58:23You're fired.
58:27The boardroom doors may have closed for another week, but over on BBC2 we are officially open for business.
58:33I'll be joined by Rick Edwards, Series 19 candidate Nadia and the latest fired candidate Tanmay.
58:39Switch over now for The Apprentice unfinished business.
58:42Nintendo 2.
58:43O engravings.
58:50Fox News
58:51The
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