- 3 weeks ago
Episode 3 features new strategies and competition.
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Short filmTranscript
00:00The next 12 weeks will be the toughest of your life Lord sugar is on the hunt for the next
00:06big thing
00:07This is an opportunity of a lifetime
00:11Battling for his backing some of Britain's brightest prospects
00:15Come on boys get up your life depends on it and then hit him
00:20It's a deal worth fighting for I can sense a bit of friction actually Daniels are on you. No
00:25I'm just liking that
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
00:54I
00:55Previously on The Apprentice I want you to create the story for four to six-year-olds
01:01Can we just stop please
01:06Andrea's team lost the plot. This is a travesty. It's disappointing and the boys toilet humor
01:15Send their story down the pan. Where's the for me in that book? 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
01:28You're fired
01:384 a.m
01:404 a.m
01:41Hello
01:42Good morning
01:43Lord sugar would like to meet you at the cafe royal grill in central London the cause 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 few times better than the losers cafe
02:00Do you know what I am a little bit worried food is not my full time
02:04It'll be interesting to see who's gonna who's gonna step up is doesn't sound like we have many foodies around
02:08I mean it's coming girls and fight but baking and cooking is two different things, right? Yeah
02:22None of us have been p.m. Yeah, I'm so I don't think I could 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
02:51Welcome to the hotel cafe royal now this restaurant first opened in
03:021865 and it's been serving its famous chicken pie for over
03:08150 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 25 kilos of eggs
03:25Now 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 looking to place
03:38a bespoke order
03:40Of canapes which you will prepare and serve at an event tomorrow
03:47Right, I think it's time we mix the teams up now
03:50So Megan, Andrea, Carrington and Karishma swap with Harry, Dan, Connor and Raju
04:04So the egg team will be called team eclipse and the chicken team will be called team alpha
04:12The team that makes the most profit will win and in the losing team at least one of you will
04:20be fired
04:21Everything clear good. Well, good luck. I'll see you back in the boardroom shortly off you go
04:31Teams have two days to hatch a profit from chicken and eggs
04:35I think the big question is what come first chicken or the egg?
04:39But first does anyone have any food or cooking experience?
04:43Pluck out a leader
04:45So I'd like to put myself up for PM, you know, I've been basically raised as a young child
04:50In the back of a fish and chip shop, not so much on the cooking element, but definitely front of
04:55house
04:55Yeah, and so I bake and I don't cook and I try to cook a meal I can follow her
05:01recipe
05:01So I would also like to put myself forward
05:04Maybe I should put myself up for PM as well just because I am a very good cook in the
05:08kitchen
05:08I do a lot of chicken and I also go to a lot of corporate gatherings with canapes
05:13So I kind of know what to expect when you go to these sort of things
05:17Should we start over then Dan? So, 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?
05:33Okay, there we go, we've got him
05:35Dan, our leader
05:37I'm not really too sure why they picked me
05:39I do cook a lot of chicken
05:41But um, but uh, I'm not sure whether that justifies me being PM
05:44Okay, a lot of pressure now
05:48On team egg
05:49I've worked at a vegan cafe for the last seven years and 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 right down the pasta route
06:05Yeah, 100%
06:06What about carbonara because 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
06:13Okay, 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
06:29And I need everything
06:30Okay, so that's all sorted
06:35Across the hall
06:36I actually love making pies
06:38I think pies are such a British dish
06:41Working on ways to turn clucks into bucks
06:44Or 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
06:56They can have naan
06:56Yeah
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
07:02Sounds 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
07:07But 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 in 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 pie is his
07:42Chicken 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
07:53So we need that
07:54Assigning roles to create a winning recipe
07:57Chris, I'd like to make you the sub-team leader
07:58Yeah
07:59Just because you've got the right idea
08:00And you can sort the corporate clients
08:01Okay
08:02Okay
08:02Project manager Carrington
08:06Carrington, we're leaving people with no skill set
08:09You're putting in the kitchen
08:10You're making 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
08:28I'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
08:48Business owner
08:49Dan
08:51But but then what I don't want to do is send like a load of people up to the kitchen
08:53And no one is actually
08:55No one is actually great
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 as a
09:01Yeah
09:01We need a bit more decision here now
09:03Yeah
09:03Then back yourself
09:04You got this
09:04You got this
09:05You know
09:05Okay
09:06So um
09:07Quite the conundrum for me really
09:10So I will do
09:15On the sub team
09:16Uh
09:16Rajan'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
09:28I mean he wasn't very decisive with all of his actions
09:31I mean there was no real guidance there really
09:33So 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
09:41Pasta
09:4411am
09:46Today half of each team will design a dish to sell tomorrow
09:50What 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
10:24I'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
10:36Ugh
10:37Cheese
10:38Ugh
10:38And pork
10:40I like that taste but
10:42It was actually really nice now
10:45So if you don't eat pork you don't eat cheese and 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 of 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 it's the meatiest carbonara you've eaten
11:23Good sales point
11:24Okay
11:24That could be a winner
11:25Okay
11:26I'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
11:51Experiment with fillings and flavour
11:54Is it difficult if you make it a classical chicken and mushroom pie with it like in a curried twist?
11:59No I think you just put the curry powder in it
12:01Okay do you know what let's try one of one of these wacky ideas shall we?
12:05Yeah let's 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
12:10It's quite strong
12:12Yeah this is my little worry about
12:14That's fine if you're worried
12:16About scary
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
12:25Okay look I would be more comfortable doing the traditional chicken and mushroom with
12:31Time in there
12:32Okay
12:32I know it's playing it safe
12:34Right okay well that's sorted it
12:35Okay
12:36I think Harry and Ratna 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
12:57Tell me
12:57With the flour I'm really worried that none of us are pasta makers
13:02Keeping 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
13:21And 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
13:30Yeah
13:31Plus five
13:32Why do you need six point five
13:34Why do you need to add plus five show me your recipe
13:37Five grams of flour plus 1.5 grams kgs of flour oh five grams
13:41He has five grams yeah
13:42That's what I said
13:42That's my five
13:43Yeah
13:44So can you help me with the masterpiece
13:45Yeah
13:46So we're going to need to unfortunately buy two
13:48And then
13:49No no no we're not going to need two we're going to need if we need
13:51Oh my god
13:52For each one
13:53I've got each set
13:54No
13:54Mike how can
13:55Oh
13:55Please just just let me finish
13:57For each one
13:59Yes
13:59Is what is one just over one bag of flour
14:02Okay
14:02So 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
14:08Guys that's wrong
14:09Mate I'm losing my mind
14:10Listen 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
14:26We've got a guy with a math degree here so we shouldn't be making any mistakes
14:30Oh my god
14:32Three of them were working at it and priesh has a maths degree
14:35Look I wouldn't mind if these were really difficult maths but it's pretty simple
14:40I have 173.93
14:45I had a 162.05
14:46Oh jesus boys and girls this is not
14:49What have you got
14:50Not that
14:53Central london
14:55Laid on by lord sugar
14:57Hello
14:58Good afternoon
14:59Hello
14:59Welcome
15:00Meetings with major clients
15:02We really care about quality at good housekeeping
15:07Hoping 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
15:18You are such a phenomenal brand so it would be absolutely amazing to just give you the finest canapes that
15:25have ever existed
15:26We're going to go above and beyond for you guys and hopefully be able to exceed your expectations
15:31Hey that's good to hear
15:32Okay awesome is there anything that you kind of want us to avoid
15:37I would encourage you to think about the creativity
15:41Yeah
15:42In those recipes
15:42A 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
15:52And how many heads are you expecting
15:5540 we've got 40 guests
15:5640 guests
15:57Okay
15:57So on a price of six canapes per person we're coming in at around the 25 pounds per head mark
16:02Okay
16:03I think at six canapes 25 is a bit toppy
16:06If we can guarantee the quality you know delivery
16:09I'm not going to pay 25 pounds a head I'm really sorry
16:11Let's be let's be sensible
16:13About what you can deliver
16:16Would we be able to settle at 24 23 at our final last
16:20No
16:20No
16:21No
16:21I'm really sorry
16:22What about 20 it's a nice round number
16:25If you turn up tomorrow with beautiful canapes creatively executed
16:31I'll pay you 20 pounds a head
16:33So can we shake on it
16:34We have a deal
16:35We won't let you down
16:35Okay
16:38And they think they've got a good deal but the clients were very specific
16:41If there's anything below their requirement they won't pay them that 20 quid
16:45So I don't think they've actually got a deal at all
16:48They've got a bit of a hope and a prayer
16:49They were tough negotiators I mean
16:51They have very hard
16:52The kitchen team have a very hard task ahead of them
16:55We've just got to get it to that standard and make sure everything is done well
17:00Can we have a little discussion about prices
17:02Yeah
17:02I don't want to be flummoxed
17:04Across town
17:05What were you thinking if we were offering set three canapes per guest
17:08The egg team
17:09I think 15
17:11If we do five pound pair canapé
17:12Yeah
17:1215 pound
17:14Look to land a knockout deal
17:19We are so excited to be working with you guys on your event
17:23Thank you
17:23Do you have like a number in mind that you'd want to do per person?
17:26In our heads we were probably looking at four canapés per person
17:28Okay
17:29I'm thinking if we give you a good variety
17:32Okay
17:32With the salmon option we're going to give you the really like high quality salmon
17:36So it's a scrambled egg and smoked salmon blini is that?
17:39Yeah
17:39Yes
17:39Smoked salmon blinis
17:40Yeah
17:40So the price we had in mind per head was around 25 pounds
17:45Okay
17:45I think that was for the three canapés right?
17:47We came in mind with three canapés
17:49So with the additional canapés I'm looking at around 27 pounds per head
17:53Being really honest that is all way above what we're absolutely
17:55I think we're really quite off the mark at the minute
17:57Because actually we were potentially looking at 10 to 12 pounds
17:59For about four canapés
18:01So we are substantially off of the mark here
18:03If we go down the route of doing the sandwiches
18:05The bellinis
18:06The egg skewers
18:07And the deviled egg
18:09Would you be willing to do that at 12 pounds per person?
18:13I think
18:14You know potentially ideally for us 11 would be better for those four
18:17We push you for 11.80 and shake hands
18:19Okay as long as the service is good
18:21Yeah
18:21Absolutely
18:21Okay
18:22Thank you so much
18:22Thank you
18:23Yeah
18:24Thank you guys
18:24Thank you so much
18:25We look forward to seeing you tomorrow
18:26Thank you
18:27See you tomorrow
18:27Bye-bye
18:28Thank you
18:28Okay
18:28Oh my gosh
18:29Guys
18:31Megan
18:32Why did you jump in on that?
18:34What do you mean?
18:34Okay let's talk outside
18:38Do you see that there was no negotiation there?
18:40I disagree
18:41I think there was
18:41No there was no negotiation
18:43When Megan said the number 12
18:44She was adamant she's not paying that
18:47How can someone be adamant after like a five second conversation?
18:50In a business transaction when I said 27 I didn't mean 27
18:53And when she said 12 we both know 12 she's going to move up
18:58I've actually never been more frustrated
19:01Tan, Megan, all of them
19:03I don't understand how these are business people
19:05I don't even understand why they're here
19:06I'm telling Lord Sugar to send them both home
19:10All over?
19:11Yeah
19:11Let's get a little snubber it
19:134pm
19:14Total cost is 101 pounds and 66 pence
19:17And it's going to be roughly £1.45 a pie
19:19Okay
19:19Ooh
19:20I've got a call
19:21For team chicken
19:23We have agreed a sum of 20 pounds per head
19:27Brilliant job
19:27But that was on the basis that they were happy with the quality
19:31A chance to check in
19:33When we suggested chicken skewers they said it's a bit basic
19:35We have to make sure it's exciting and creative
19:38Also catching up with the kitchen
19:40Hey Carrington
19:41Hi, how's it going?
19:43Karishma
19:44So we agreed on four canopies
19:47And we're only making £11.80 per head
19:50The only thing Carrington is she also promised high-end luxury salmon
19:55No, I said good quality salmon
19:57So basically what happened is that since where everybody wants to share
20:02Um, I went in with a price point of £25
20:06Per head
20:07Before I could, er, continue that conversation
20:09Tan and Megan took over
20:11And
20:12I do have to disagree with that though because
20:14Okay, we'll discuss this all later
20:16We're one team
20:17We're working together
20:17Against each other
20:18Yeah
20:18So we'll get back to you guys later
20:20Okay
20:21Bye
20:21Bye
20:23I'm going to be honest with you
20:25That sounds like a disaster
20:26Because if I'm negotiating and someone jumps across me
20:28I'm livid
20:31I think courgettes would be very good with the chicken
20:33While Dan's team create canapes
20:37So we're going to do one chicken
20:38One courgette and the chicken on the ends
20:40To meet a high-end brief
20:42Personally to me that seems like very little courgette
20:44Yeah
20:45In search of inspiration for their egg-based treats
20:49Let us know we wanted the canapes
20:51Project manager Carrington
20:52Well, why don't we do chilli flakes with sriracha
20:54Yeah, that'd be a nice spicy option
20:56Yeah
20:56And her reluctant team of tasters
21:00Onto the next egg skewers
21:01I just say what about a little gherkin
21:03And I was thinking this fajita spice mix
21:05Just to sprinkle it on top
21:06Just to make it add a bit of colour
21:07Yeah
21:08So that's done
21:08That tastes diabolical
21:09Oh gosh
21:10You're running out of time
21:11I'm aware of that bonus baby, sorry
21:13Just try things faster
21:14Faster, faster, faster
21:15Does egg and cheese go?
21:17Cheese and egg don't go either
21:18Asparagus and eggs
21:19I've got a good idea actually
21:20Balsamic drizzle
21:21Bit of gherkin
21:22Done
21:22Oh gosh
21:23I'm not sure about the gherkin
21:25Okay
21:25Balsamic drizzle
21:26The crispy onion on top
21:27It needs to look luxury
21:29It can't look like some child made it
21:30This right now looks like trash
21:31Try things quickly
21:33Because we're running out of time please
21:34Is cranberry sauce really rogue?
21:36That sounds like a nightmare to me
21:37Egg and cranberry
21:38It's healthy
21:39And it adds colour to the plate
21:41Is that fine?
21:42It's really eggy
21:43It tastes nice
21:44Okay
21:47So we go for chicken skewers
21:49Popcorn chicken
21:50And chicken and brie crostini
21:526pm
21:53Great so what's the total cost?
21:55I have calculated it to be 85.15
21:57Recipes wrapped up
21:59Our total cost for our canapes is about 100 pounds
22:03Tomorrow crunch time
22:125am
22:13Teams have 12 hours to turn poultry into profit
22:18We need to make pasta
22:20Scrambled eggs
22:21Boiled eggs
22:22We've got a lot to do
22:23Whisking up a plan
22:24With the canapes
22:25Do you want us to install that here or there?
22:27I say there just in case they fall over in the car
22:30Project manager carrington
22:32Is everybody clear?
22:33Yes chef
22:34In the other kitchen
22:35We're doing a creamy chicken and mushroom pie
22:38Dan preps his chicken crew
22:41So guys what canapes have you created for us for our menu
22:44One 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
22:51And courgettes
22:52And courgettes
22:53Thank you
22:53So is the courgettes the only vegetable we have?
22:57Yeah
22:57I mean
22:57It's very simple and the client did actually say that chicken skewers is very simple
23:02So we wanted to avoid more chicken skewers
23:04We did have to push to get double the amount of courgettes
23:07So one slice
23:08Press from here
23:08So that Dan could agree with that chicken piece
23:11Slice of courgettes
23:12Chicken piece
23:13So it's literally just courgettes
23:14Nothing else
23:15In the middle
23:15Yeah
23:17In North London
23:19Who's this one?
23:22Wrangling with their recipes
23:23Erm
23:24What's wrong Andrea?
23:26You look confused
23:27Right what am I doing now?
23:29Carrington's team of novice cooks
23:34So you've got ten in there?
23:36Yeah
23:36Drop it in very slowly and carefully
23:37Don't let it crack
23:39Oh my goodness me
23:41Do you need a bit of help?
23:42It's hard to get them out
23:43But
23:43Gosh
23:44Let me jump in to help you
23:46Be careful because it's hot water now
23:48Yeah
23:48What are you doing?
23:49Put some in your eyes
23:52This should be the easiest bit
23:54That one's already cracked
23:55Where is it cracked?
23:56There
23:57Oh gosh
23:59Megan and Andrea can't boil eggs
24:01How can they not boil eggs?
24:03It's as simple as us
24:04Egg in water
24:05Egg out of water
24:06Bob's your uncle
24:07So you have to really watch them like a hawk
24:08To ensure that they can do it properly
24:11Do you want to give me a technique for peeling eggs?
24:13If you roll out it on the like you know the egg
24:16Yeah
24:16If you roll it out on the worktop and then peel it it makes it easier to crack
24:19I'll just roll it up and down
24:21And then use a spoon to crack it
24:23It should be easier
24:24I don't know
24:30In west london
24:31Roughly roughly chop it
24:33There's gonna be large mushroom pieces in there
24:34Are you okay with that?
24:35Yeah but mushrooms shrink when you cook them
24:37Okay
24:38Stirring the pot
24:39Oh Dan Dan Dan Dan Dan
24:42Dan's team
24:44Okay so the mushrooms have been added to the chicken stock
24:46Well it's all going in the chicken stock at some point
24:49Oh okay oh okay so the chicken has already been added
24:53So some chicken and I'm now going to put some of the mushrooms in
24:56So now you see the problem is we don't know the measurements of the stock
24:59And the ratio with the chicken so now we have to go by by best guesstimate
25:05Sounds good
25:06Sounds good
25:08Okay it's just consistent
25:09It's going inside a pie
25:12It is going inside the pie but we we need all the pies to taste the same
25:15Okay do you know what maybe just leave me to this yeah
25:18And um you guys go back to the pies
25:20We're just trying to help yeah I know okay no problem
25:28I just want to point out that you've been going an hour
25:30And you haven't even done half of one of the balls of dough
25:34In Carrington's kitchen
25:35If you go at this rate you won't have finished your pasta for eight hours
25:39I help
25:41Temperatures rise
25:42If you don't make any money this is a proper sauce we will lose
25:45Is everyone understanding that right now yeah yeah everyone should be on pasta
25:49Guys i'm getting stressed man
25:51Do you want to watch me tan i'm going to show you how to do it whilst i'm doing it
25:55Flour every single time flour is your friend always flour always flour right right
25:59Stick it onto one but i need to flour it again
26:03Use some flour flour flip it
26:07Guys i need more flour is there more flour 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've got 13 bags of flour
26:17Yeah but did you account for all the sprinkles
26:19Yeah yeah but we only have one bag of flour for the sprinkler yeah
26:22So i don't understand where the extra four we should have had what four or five spare bags of flour
26:28At the moment it's not looking like we're going to have enough pasta
26:31We've just got to do what we can whatever we have we're going to sell we're just going to have
26:34to work with what we've got and be flexible
26:37So essentially the calculations were off
26:39In in short yeah
26:42We're running out of flour here
26:43It's just going all sticky
26:44Keeps breaking
26:47On team chicken
26:48So dan just quickly chicken courgette chicken
26:53Yeah
26:54Dan's recipes
26:55Are you happy with their size or do you think it's too thick
26:57I think that's quite thick
26:59What do you think i don't eat courgette so i need to know because you eat the stuff a ruffling
27:03feathers
27:06You said you want courgette in the middle are you happy to put courgette at the top yeah
27:09And do you not think that there should be a little piece of courgette at the bottom and then the
27:12chicken and then the courgette and then chicken
27:14And then finishing it with a little courgette
27:16Yeah well i think we can overthink it too much
27:19Do what you think looks best no dan it's not about do what you think yes we need the executive
27:23decision you are
27:24Okay so
27:25Courgette chicken courgette chicken
27:28What i keep seeing from the corporate team is at the moment they're all trying to cover their proverbially behind
27:32They're all thinking they can get out of trouble by saying well he said i should do this
27:36But they're forgetting i'm watching everything they're doing
27:39How are you
27:41Yeah i mean
27:42Yeah i mean you're just getting on with it
27:43A lot of opinions isn't it though
27:44But i mean it's just just use your brain
27:46No how thick does a courgette need to be well what do you think looks good
27:52Mid-morning box up head out all right let's go let's go
27:55While both canapé crews right let's go come on let's get out of it head to corporate events
28:03Carrington's market team finish up chris we need to go mate
28:07Take stock how much portions are past that are we taking to the market we had four of these to
28:12start
28:12Yeah we currently have left one and about a third so that should have made 40 to start let's wrap
28:19this up
28:20Let's get out of this kitchen
28:22But still prepping pies dan's team
28:28We're set to leave in half an hour so we need to uh get the pies in the oven guys
28:32Okay trays in the oven all hands thank you
28:36Okay and done
28:40Greenwich market
28:43Let's go let'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 it
28:55absolutely
28:58What's this
29:00Six seven quid
29:02Nepalese that's nine quid wait guys guys cheese cake they're not here right you know that means we go go
29:08go sales
29:09Let's do it let's do it come on guys let's go get it on mate come on there he is
29:17Right right we'll bring you the customers you bring us the food fantastic energy
29:23Get it out come on mate come on out come on out come on out come on out come on
29:26it up
29:30The party has begun we need to get these out asap
29:33While team chicken churn out their pre-prepared canapes
29:37Thank 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 clients party starts in half an hour
29:52Yeah, you do know that right yeah, okay
29:55Okay, are you going to be ready uh we're going to work as fast as we can
30:00Okay, karishma's corporate crew
30:03I just want to know are we putting mayo on definitely or not krishma just double check in mayo
30:08It's going on as well you know the scrambled eggs is not for this
30:11It's the egg and mayo it's already been prepared
30:13Andrea we want to put it that way
30:15It's going to fall then
30:16No
30:16Like this
30:17See this way there'll be more surface area to the sandwich okay, so okay step away from that one right
30:22leave that to megan
30:23Uh krishma yeah, i'm just going to spoon the whole mixture in because there's no point
30:26No, no, don't spin the whole mixture in because if this bag gets ruined then we have to take this
30:29out and put it again
30:31Hey, how are you?
30:33I would shake your hands with your gloves on which means you're prepping
30:35Yeah, don't worry we're doing all the preparation for your
30:37Just conscious of we've got 40 people here ready for the
30:40That's all we're going to be these here and these are about two for you
30:43It's not too long can we get rid of the plastic boxes because we've got 40 people here brand new
30:48office
30:49No worries about all right no great view that's all yeah
30:55All right full cock here we go at greenwich market ladies and gentlemen sales duo lawrence and kieran
31:03Welcome to the best the tasty the tastiest the
31:08Most unbelievable carbonara in town serve up pasta with a side of performance
31:15We have got the meatiest carbonara this side of road do we have any takers over there hey you know
31:22you want to
31:26Yeah
31:28So we've got three carbonara three carbonara so you can i make it 50 if it gives you a smile
31:35First italian customers this is the big test guys the italian says i guess is eight and a half
31:42Yeah
31:45For the energy for the enthusiasm can we get a 50p tip
31:57On the other side of the market yeah aprons on please oh this is tight late to the table come
32:05on the other team are selling right
32:07Dan's pie pushers a pie on its own for eight pound 50 or a full meal for 10 pounds
32:15chicken and mushroom pie ladies and gentlemen sir can i interest you in a chicken and mushroom pie
32:21And chicken and mushroom pie anyone hello chicken and mushroom pie chicken and mushroom pie
32:28Hi so would you like a chicken and mushroom pie no no no no it's two i think it's a
32:33no
32:34This is really no we gotta keep the energy
32:37Chicken and mushroom pie anyone hi there madam would you like a chicken and mushroom pie for lunch
32:41No worries too
32:44We've had mixed responses so far i'm a little bit disappointed in our sales i do think that we can't
32:48let that stop us
32:49We have to bring higher energy more sales more traction more footfall to our stall in order to secure those
32:54sales
32:54We sell a chicken and mushroom pie by itself for eight pounds 50 or we can add mashed potato peas
33:00and gravies for 10 pounds
33:01Give it all the way we've got the whole works here brilliant
33:07south london
33:08okay after you're done i hear you when it's at a distance after you're done cleaning yes
33:13call my name after a slow start for team eggs corporate crew
33:18oh god's sake
33:22oh yeah dipping into the party
33:27megan
33:29hi and would it be possible it's just that we've got quite a few that haven't eaten
33:33and whilst megan's fabulous she's spending quite a lot of time of chatting and we've got a bit of
33:38cracks on the top and a bit of edible flowers just too much my alphabet
33:41so it would be possible to get the food out a little bit quicker no worry she's a social butterfly
33:45she
33:45loves fabulous thank you so much i'll grab her she'll be out of your hair
33:51hi sorry to interrupt guys i'm the head chef here today is it okay if i borrow my lovely megan
33:55i need
33:55some help i'll bring some more canopies over shortly yeah because i need some help and if um
34:00said that you focus in the kitchen okay yeah megan started hosting this party and megan thought it
34:07was her party and she started really getting into the conversation you know but you're out there
34:11serving while i'm in the kitchen actually dealing with the heat so we've got egg mushroom and on these
34:17ones here it's got cranberry cranberry cranberry yeah interesting with egg yeah okay
34:25i'm not sure i'm keen on that
34:29anyone want to try our chicken skewers for the other team thank you
34:34not much other flavor it needs a bit of seasoning a slice of feedback
34:40hi team hello hello absolutely you all right good just wanted to have a quick chat yep we were just
34:47a
34:48bit thrown by was the focus on skewers that we weren't super keen on skewers so for for us it
34:55was more
34:55of convenience for the cook for the for the people actually eating it we didn't want them to get their
34:59hands dirty every time also we know that you definitely remember that you said that but obviously we
35:04wanted to give you that nostalgic feel and a twist as well you could have gone heavier on the fajita
35:08flavoring i think okay the flavorings a little bit subtle it's a bit subtle on the flavors yeah it's
35:14good feedback the flavors were a bit boring which is going to come down to the project managers team
35:21and their ordering of the ingredients we did say that we wanted it to be flavorful and exciting
35:26was it exciting not really one of the girls she was like we're going to give you the finest
35:33experience of everything yeah clearly they're not yeah greenwich market for connor a chance to
35:42check out the competition it's just like nona used to make back home i promise you'll love it
35:50okay guys i was just down there is great energy to be fair to them they are selling carbonara for
35:5612 pounds 50. wow we have to work extra hard do we want to revisit strategy or pricing yeah i
36:02think
36:02they're selling i mean i'm not selling that quickly but we don't have a lot of time and we've sold
36:06about six seven eight pies we have more than 40 in our arsenal we have one hour and 15 minutes
36:11left
36:11to sell all of those pies okay i think we're struggling to shift the pies do you want to revise
36:16your tactic or do you want to plow away at the takeaway price i think i think for the next
36:2015 minutes
36:20we just hold the price because people people haven't been coming up to saying that's too much
36:26i'm conscious of dropping the price so much that it kind of undervalues what we're actually
36:30selling and i appreciate that the team wants to get all the stock gone but you know i think
36:34sometimes holding firm to your price will ultimately help you generate more money we're going to hang
36:39tough okay we've got about 40 pies to shift but we'll stick with it 3 p.m one hour of
36:47trading left
36:48i dress as up as a chicken surely you want a pie with dan's pie prices fixed yeah so that
36:54will be
36:54eight pounds 50 carbonara cost tumbles whatever we can sell one pound three pounds five on let's get
37:02so whatever come get a pie you know you want one ten pounds for the whole thing we've got a
37:06new price
37:07price reduction i can throw in three sides for you for ten pounds take one home with you have it
37:13for
37:13supper two carbonara's for five pounds make our day how much you want just all over we're getting the
37:21momentum if you're considering it i'll do two for four is he hungry does he want some
37:28sorry i gotta get back to work the chicken always wins not the egg there we go the last portion
37:33thank you we are gonna finish today the way we started
37:47trading over well done well done we've sold out late that's it man we absolutely killed it right now i'm
37:56feeling absolutely amazing from the food sales i'm feeling so proud of my team great team effort
38:07i'm a bit anxious about the boardroom however i know i've done as much as i possibly could for this
38:12task if it comes to it i'm afraid i am gonna have to tell lord sugar that dan should have
38:16really stepped
38:16up and done more tonight profits digested tomorrow results served up in the boardroom
38:349am i am buzzing after that market mate same obviously watch out because the other pm's listening
38:40oh i think it's really gonna be a close one today closest one yet closest one we've probably had so
38:47far i disagree i don't think so oh really why is that i've just got a feeling okay so do
38:56i i've just
38:57got a feeling we've all got feelings i think i want going into the boardroom today i'm extremely nervous
39:06that we haven't done enough as a team to secure the win i'm very nervous going into the boardroom
39:12today and if 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 um
39:43so carrington you put yourself forward as the project manager is that right yes no sugar you chose
39:49to make carbonara as your dish for the market yep i think there was a bit of um hesitation from
39:57people
39:57because i don't eat eggs then kieran doesn't eat cheese then lawrence can't eat pork and it was only
40:02priesh i can eat everything so you don't like eggs he don't like cheese he can't eat bacon so yeah
40:09did
40:09you go into the kitchen in biohazard suits so you wanted to make 80 portions 80 portions you should
40:17tell lord sugar about your struggle with the maths yes i'm not the strongest at maths um priesh has a
40:25maths degree but we were all getting different numbers you got a maths degree yes that's correct
40:29you couldn't work out how much all this stuff was going to cost well yeah yeah you got a two
40:34one did
40:34you yeah in maths you sure it weren't a two four i think the knock-on result uh alan was
40:40that three of
40:41them were doing the numbers all three numbers were different and they never really knew what their
40:45costs were right then who did the negotiation so that was me lord sugar i presented 25 pounds as a
40:53price per head the negotiation was 10 seconds long i said my number then 12 was mentioned and then tan
40:59stuck his hand out and shook at 11.80 i was absolutely fuming sugar if i could just interject it
41:04felt like we
41:05went in with no clear strategy on the negotiation but that's what the question i ask is how'd you get
41:10from 25 to 12. megan and tan they kind of are narrating this as if the clients were getting really
41:16frustrated but they were not they were not because i was there the client was not frustrated right um let's
41:23get back to the kitchen on day two carrington's in charge who doesn't like eggs like putting a nun in
41:31charge of tinder yeah just like that go on tell me about how you start making this stuff i had
41:39megan
41:39and andrea to boil eggs but they both don't know how to boil eggs so i had to see yeah
41:44what what did
41:45you say they didn't know how to boil eggs so i spent my first don't know how to boil eggs
41:49no they didn't
41:51are you being serious i'm being dead i know how to boil an egg for myself but i don't know
41:55how to
41:55boil an egg to cool it and then make sure it can be peeled properly i i'm just lost for
42:00words go on
42:01we had to start making pasta but halfway through we ran out of flour really and if you're making
42:07pasta you need enough flour so it doesn't stick so that's when we decided to pivot our plan and just
42:11make as much as we can hmm okay so who was the market team that's for you went there with
42:18how many
42:19portions of cabanara i think 60 and how many did you sell well whatever we had we sold lord sugar
42:25and we also got tips on top as well because the only thing you make 100 markup on is yourself
42:30i heard
42:30lawrence actually that in the first 15 minutes you sold four portions for 95 pounds which i think
42:38was very good that was very good thank you lord sugar but i think it's also important to you know
42:43recognize teamwork i think you could start selling pancetta at bar mitzvahs do you know what i think
42:49you could yeah all right so look let's move on to team alpha now i see dan sitting there as
42:57the
42:58project manager so no one else put themselves there were there were three of us it was myself and rajan
43:04so why did dan get voted in then i don't really know to be honest or sugar i mean i
43:09put myself forward
43:09i made it you don't really know no not really dan did mention that he works with corporate clients
43:15he makes canapes so um do you don't know what canapes are they think they must think you stand
43:21under in the rain anyway let's talk about the development team which was dan harry connor
43:27and rothner and i think after certain debate it was decided that you'll be making chicken mushroom pie
43:35yeah i chose chicken and mushroom pie was because it was easy to make quite um yeah so i
43:39wanted to combine a chicken curry in a pie um i think the team you know thought it was a
43:44good
43:45idea initially but when we start adding in masala sauces and spices i could just see a nightmare
43:50happening in the kitchen the following day clearly dan is not short for danger
43:55okay corporate team you go off to talk to the corporates to see what they want is that right
44:02that's correct lord sugar yeah so it's 40 people but uh when discussing pricing which i'll get on to
44:08um i did we'll get on to it now okay perfect yeah so in terms of pricing we shook the
44:13hand on 20.
44:14right okay you jump into the kitchen the next day and dan i was told that you didn't follow the
44:20recipe on something it was like a witch's cauldron there was we had the broth and then all of a
44:25sudden
44:25there was chicken in it there was mushrooms i've cooked many times in a kitchen nor sugar you know a
44:29lot of the time when you're cooking stews and these sort of mixes you kind of just know when it's
44:32ready but that's not really how recipes work i think we were getting a bit too hung up really on
44:37the size of the mushroom chopping and you know is the courgette too okay there's a lot of people who
44:42were constantly asking for direction and i think dan was getting frustrated that everything was being
44:48questioned rather than anybody taking any decisions themselves i think that's accurate so anyway at the
44:54party customer thought it was a bit bland didn't it correct we're not shocked i think once we spoke
44:59to the um kitchen team and we expressed how crazy we want it to be we found the next day
45:04the ingredients
45:05we had to work it was one courgette and a chicken okay now we go to the market and how'd
45:09you get on
45:10i think it was clear that there wasn't really any branding or marketing on our team you had harry
45:14dressed as a chicken i was dressed as the chicken i was not sure it was a difficult time
45:18um i heard it was a very tight uh chicken it was very tight 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
45:33okay let's see whether it is the chicken or the egg that came first so karen let me know about
45:40team
45:41eclipse 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
46:30eggs and 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
46:43and we know they agreed an initial deal of 800 pounds from the corporate client any refunds there
46:51well the corporate client wanted high-end canapes and although they couldn't fault the service
46:57it wasn't the fine dining experience that they expected so they asked for a 15 refund securing 680
47:05pounds giving the team a total profit of 742 pounds and 67 pence
47:10oh right okay well your pies ended up making a decent crust i suppose one could say well
47:21done off you go to the house thank you thank you oh my god well some of the stories i'm
47:37hearing here
47:37can't boil eggs and maths honestly really it's a disgrace to be honest with him yeah all right off you
47:45go thank you thank you i think dan you were a bit underestimated i think you know obviously at times
47:55we wanted a bit more of a decision but ultimately we got the big win and that is you know
47:59a lot down
48:00to you so you know i've been in business almost 10 years i think i know what i'm doing yeah
48:03good job
48:04buddy proud of you we lost the task because the negotiation it was rubbish you two ruined it
48:12talk then megan mentioned we could do four for 12 pounds that was the first point where we effectively
48:16imposed a ceiling we can't then even say anything higher than that i feel like it's all kind of being
48:22pinned on me at the moment i feel like i'm just gonna get thrown under the bus when we're in
48:26the boardroom
48:26and then you shake hands on a dumb number and now we are in this cafe the fact that you
48:31guys even
48:31thought that that was a negotiation just blew my mind my worry is that tan is great with his words
48:37he's so calculated he speaks so seriously but people are starting to realize that all he is is a
48:42bunch of clever words the length of time that we took trying to make pasta in the kitchen you didn't
48:47make as many portions i'm going to be honest with you we sold out there was no more customers did
48:52you
48:52sell out because you had no even if we'd had more wouldn't have made any difference i'm going back
48:58into the wardroom very confident because i have solid points to back up my case and i feel there
49:03are many 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
49:37why did you drop so much we we went into that negotiation without a clear idea of how many
49:43canapes were offering your client said 10 pounds just just pulled it up like that because they
49:48thought got a bunch of mugs here yeah let's see if we can leg them over a bit they did
49:53yeah it was
49:54because tan shook hands immediately after saying a number that was desirable to them after megan had
49:59mentioned 12 pounds we can do for four canapes they counted for 11 but i tried to shake hands to
50:04get
50:04it as close to 12 as possible where did 12 pounds come from no i'll tell you what happened
50:09you started at 25 and went up to 27 you said 12 and you said let's shake 11.80 and
50:15that's exactly
50:16what happened and it all happened like that am i right in saying 10 way that you consider yourself
50:21a poker master i'd like to think i'm a strategist i think poker's a game of strategy i'm starting to
50:26think that you hold your cards the wrong way around sure am i perhaps in this case yep megan you've
50:32never
50:32come across people make derisory offers like half of what you want for something yeah what would you say to
50:38them i'd try and negotiate and get the best deal now you're trying to negotiate you turn to piss off
50:43wouldn't you really they were ready to pay 20 quid they were ready to pay 20 quid that was in
50:50their
50:50budget yeah 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 and that's saying something okay so we get to the market now you set out to leave with
51:2480 portions
51:25of pasta you're actually left with 40 portions if you would have made 80 you may have won this task
51:33easily so what went wrong we didn't we still had a big ball of dough that was sitting there and
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 eggs
51:51you know i can't get my head around that about boiling an eggs i really me neither even i know
51:57that right you put it in boiling water you then pour cold water on it to cool it down you
52:03smack
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 the reason why our team was
52:18late and we
52:19weren'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 back
52:52in here and at least one of you is going to be leaving the process today okay off you go
52:59thank you
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 a position where he could only close at 11.80 but
53:28if somebody makes an offer at 12 pound he should have gone back and said you know what can we
53:33start back where we were at 27. ridiculous yeah carrington when you're the project manager and you
53:39have no idea on what your product cost it's impossible to think you can work out your profit
53:45and 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 he
54:07brought them back in so i decided to bring tan back because i don't actually know what he contributed
54:12to start 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 got
54:24some negotiations she said the max should pay us 12 pounds megan set the guard rails for four for
54:28i'm just sorry no megan set the guard rails for four for 12 pounds at which point i knew we
54:32couldn't
54:33go higher than 12. sorry sorry sorry sorry listen it's blatantly obvious that you should have turned
54:38around at that stage and said no no no hold on a minute yeah i agree with you little sugar
54:42i think
54:43i think there's been some big mistakes made here what made you pipe up with 12 pounds it was really
54:48messy lord sugar and like i said we went in with no strategy so is it his fault or your
54:53fault because
54:54you closed the deal i feel like we could have still came away with it and mentioned the service charge
54:59on top okay carrington bad decisions from you from from the get-go i said that i want to do
55:05the
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 time should be fired because he shook on 11
55:20.80
55:20she said 11. yeah because she was having you on who do you think should be fired from my perspective
55:25it
55:25should be carrington realistically if they just sold 15 more portions we would have actually won
55:30this task who should be fired megan i think harrington personally okay and why is that go on
55:36then i just think the fact that you guys didn't sell as many products as you should have the quantity
55:41was so low look i i don't want to hear anymore now i'm going to try and conclude here i
55:48think
55:48carrington you should be concerned because i do think that you had no strategy whatsoever
55:56tan may 11.80
56:01ridiculous
56:04and the same for you megan just jumped straight in like a silly fool
56:11but with all of that said carrington
56:16is difficult for me to overlook no costings you didn't know your costings
56:24but 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
56:40little sugar parents ready tim
56:48you're a good talker carrington um i shall be keeping my eye on you megan what the hell was you
56:56doing going from 27 pounds to 12 pounds i don't get it but i'm going to give you all another
57:03chance
57:03so go back to the house
57:11absolutely think lord sugar made a mistake i think i've got a lot to prove in the tech world
57:15but you win some you lose some
57:18when dan put himself forward for pm a little bit out of his comfort zone and do you know what
57:23i should have
57:24trusted his judgment a little bit more than i did
57:26come on
57:31okay let's sit down let's sit down let's sit down let's sit down let's sit down
57:36palas what happened it was insane like lord sugar was not having it he essentially said that tan
57:41was the failure of the task because he did a negotiation for 11.80 not acceptable you gotta go
57:46essentially that's great but wait mega 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 a run hello what a random dude fisticuffs action
58:17what are you doing now i think it's a bit of a risk and in the boardroom the logo looks
58:21like a road
58:22sign on the m6 sink or swim you're fine
58:29the boardroom doors may have closed for another week but over on bbc2 we are officially open for
58:34business i'll be joined by rick edwards series 19 candidate nadia and the latest fired candidate tan
58:40may switch over now for the apprentice unfinished business
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