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00:00:00The next 12 weeks will be the toughest of your life.
00:00:04Lord Sugar is on the hunt for the next big thing.
00:00:08This is an opportunity of a lifetime.
00:00:12Battling for his backing, some of Britain's brightest prospects.
00:00:16Come on, boys. Look at that. Your life depends on it.
00:00:20And then hit him.
00:00:21It's a deal worth fighting for.
00:00:23I can sense a bit of friction, actually.
00:00:25Daniel, was that on you?
00:00:26No.
00:00:26I was joking.
00:00:2820 candidates.
00:00:30Never been kicked in the balls by a goat, to be honest with you.
00:00:3312 tough tasks.
00:00:35This is a complete and utter joke.
00:00:39Just jump straight in.
00:00:40One life-changing opportunity.
00:00:42You're fired. You're fired.
00:00:44You've completely messed it up. You're fired.
00:00:54You're fired.
00:00:55You're fired.
00:00:55Previously on The Apprentice.
00:00:57I want you to make a bunch of money out of flowers.
00:01:01Look how beautiful they are. It's the biggest one I could find.
00:01:03Rothner's team blossomed.
00:01:05The overall vibe, you've nailed it.
00:01:08Don't cut them too short. Don't cut them too short.
00:01:10While Vanessa's flowers flopped.
00:01:12It's just not this show and it's not this brief.
00:01:14And in the boardroom.
00:01:15It was a terrible loss.
00:01:17You got whacked by 1,600 pounds.
00:01:20Vanessa.
00:01:20I don't think you led this team very well at all.
00:01:23Was weeded out.
00:01:25You're fired.
00:01:348pm.
00:01:35The thing is, there's still so many people in the process.
00:01:38And like, we're halfway through.
00:01:40Is there so many dark?
00:01:42That's the door.
00:01:43That's the door, guys.
00:01:44Go.
00:01:44Go.
00:01:46What?
00:01:47Who's at the door?
00:01:48What is it?
00:01:49What is it?
00:01:50What's going on?
00:01:52Sit down, sit down, sit down.
00:01:53Uh-oh.
00:01:53What is it?
00:01:55Okay.
00:01:55Well done on making it to the halfway point.
00:01:58For your next task, I'm sending you to El Guana in Egypt.
00:02:05As well as being a land of ancient wonders, today, Egypt is a thriving hub for business,
00:02:11making it the perfect place to host a corporate award.
00:02:17Team Eclipse, your location will be the Red Sea.
00:02:19Oh!
00:02:21Yes!
00:02:22And Team Alpha, your location will be the Sahara.
00:02:25Yes!
00:02:26The team that makes the most profit will win, and on the losing team, at least one of you
00:02:30will get a one-way ticket home.
00:02:32Good luck, Lord Shaker.
00:02:34Here we go.
00:02:34Team Alpha, you guys have lost twice now, so you guys better be on your best A game,
00:02:38because we're going to win.
00:02:39That's it!
00:02:40Toasty!
00:02:41Yay!
00:02:42Get packing, everyone.
00:02:47El Guana, Egypt.
00:02:50Lying between desert sands and the Red Sea, with top-notch hospitality at its heart.
00:02:57Welcome to Egypt!
00:02:59Wow!
00:03:00First task for both teams.
00:03:02It's not Yorkshire, but it'll do.
00:03:04Lock in a leader.
00:03:07So, I would really love to put myself award for project manager for this.
00:03:10I've done a lot of events in the UK, and it shared 25 events last year.
00:03:14Oh, wow.
00:03:14So, this is right up my street.
00:03:16I've worked with corporate clients, had to do things that they wanted.
00:03:19The most important thing that I find from events is that everyone has a good time.
00:03:22So, yeah, I feel like I'd do a really good job with this.
00:03:25Right.
00:03:25Fantastic!
00:03:26Exciting!
00:03:29Setting out his corporate credentials.
00:03:32I do a lot of corporate events with my corporate clients, because I'm from the corporate world.
00:03:36Account manager, Priesh.
00:03:38And also, as part of my cocktail bar business, obviously I work with event planners and stuff like that, so
00:03:43I have a whole load of experience in events.
00:03:46I haven't ever arranged any events, but I have a gut feeling about this one, and I am really confident
00:03:51on the location. I've been here four or five times before.
00:03:53But at the end of the day, it is a profit task, and we want to make sure that we
00:03:56have high profits, but making sure that we deliver the client's expectations and, you know, deliver a seamless event.
00:04:01I haven't ever been on a corporate away day or arranged anything like that, but I've been to the desert
00:04:06before, so I'm confident with the actual task. So, yeah.
00:04:10Shall we go to a vote now?
00:04:11Yeah.
00:04:12Priesh.
00:04:13Oh, okay.
00:04:14Priesh.
00:04:15Thank you, guys.
00:04:16My time to shine.
00:04:17You know what?
00:04:18You said corporate enough times.
00:04:20Exactly.
00:04:24So, guys, we're going to go on the Lagoon Cruise with the corporate client.
00:04:27Next, for project manager Megan...
00:04:30It's £1,000, so we've already spent that so far.
00:04:32...target team building to top off their day.
00:04:36So, we've got the pottery making, which is $350, and I think...
00:04:39Can I just...
00:04:41$350, it could be the make or break for winning.
00:04:45Yeah.
00:04:45It's a lot of money.
00:04:46Is it something we could consider doing the team building itself for free?
00:04:51I think if we did our own team building activity, I know it's got no cost.
00:04:55I think they're just going to be bored.
00:04:56Yeah.
00:04:57And then that's going to end the day off.
00:04:58I think you don't want to end the day on a low.
00:05:00Yeah.
00:05:01The boat tour sounds absolutely amazing.
00:05:03End of the day doing high fives and limbo sounds awful, and we could be getting refunds for that.
00:05:08Yeah.
00:05:09I think doing the activity would be a lot stronger.
00:05:11Yeah.
00:05:14So, we're going to go for the desert safari tour.
00:05:16And in that, we're going to be doing the June spider buggy.
00:05:19Focused on the figures.
00:05:20I believe it's a thousand US dollars.
00:05:23Yeah.
00:05:23So, we need to take...
00:05:24So, that's about 125 US for first.
00:05:26Perfect.
00:05:26Project manager, Priyash.
00:05:29There is a traditional coffee making.
00:05:31Guys, with every decision this team makes can cost me the number one priority.
00:05:35It's a profit making task like this before anything is fun or exciting or cute.
00:05:39It needs to be cheap.
00:05:40The coffee experience, $350.
00:05:43If we could get the traditional coffee making down quite substantially, you could do that in tandem with the game.
00:05:48Yeah.
00:05:48And really deliver it like a jam-packed day.
00:05:50That's a really good idea, actually.
00:05:51I really like that.
00:05:52So, if we try and get the coffee making to a low value, plus the game, I think we're giving
00:05:55them two in one, essentially.
00:06:05Yeah.
00:06:06I'd love for you to be sub-team leader if that's okay for you.
00:06:09I think you did a brilliant job as project manager last time.
00:06:12Events expert, Megan.
00:06:15We've got a maximum of obviously eight people that are coming.
00:06:17The main thing we need to know is how much do you want us to charge for food and drinks,
00:06:21cost per head.
00:06:22I do want to go down the luxury route because they are a luxury client, so I do want to
00:06:26mention the word luxury.
00:06:27And I'd like to go with like a mid-range for like catering, for drinks.
00:06:31If we do that, we can get a higher price.
00:06:33Yeah.
00:06:33We need to kind of agree on what level we all want to be going in at.
00:06:36When I organise events at home, we charge between three to ten grand.
00:06:40So, definitely want mid-range, three-course, luxury.
00:06:46Pasha, you're going to be the sub-team leader for the corporate team.
00:06:49Connor, I would like you also on the corporate team, and Lawrence as well.
00:06:53Guys, I think we should be able to sell it around about 450, 500 per person.
00:06:58All right, good luck.
00:06:59Let's go, let's go.
00:07:0211am.
00:07:04Half of each team set off to sweet-talk clients.
00:07:08We can go in at 10k, I think, as the highest.
00:07:11I'd be quite comfortable with that.
00:07:13It's a bit expensive, I think.
00:07:14What do you think for a luxury client?
00:07:15Well, there's only eight people we need to remember.
00:07:18I'd just rather go higher.
00:07:19I agree, I do agree.
00:07:21The rest will firm up food.
00:07:24That's the main strategy, is to keep the prices low in order for us to win this task, essentially.
00:07:28You know what?
00:07:29If we're going there positive, positive mind, positive attitude, I like that.
00:07:33We're going to win this.
00:07:33I like that.
00:07:34Yeah, exactly.
00:07:34As long as we're having that positive energy, the clients will love that.
00:07:37Go on, Priya.
00:07:38Let's have it.
00:07:39Team Alpha!
00:07:42Midday.
00:07:43Good to meet you, Pasha.
00:07:45Emily.
00:07:45Hi, nice to meet you.
00:07:46Laurence, it's a pleasure.
00:07:47Planning a polished pitch to oral care brand Ordo.
00:07:51We would really love to understand what you would like to get out of a corporate away day.
00:07:55Fun.
00:07:55Key.
00:07:56We're a really sociable group, so I think something that brings everybody together.
00:08:00Laurence, Connor and Pasha.
00:08:02Buggies we had in mind.
00:08:04Really exciting.
00:08:05Some Egyptian food, maybe.
00:08:07And just have a bit of fun and let loose.
00:08:09Yeah.
00:08:10One thing to add as well, it's the point of memories and it's, you know, I don't want
00:08:14to get too philosophical here, but life is time.
00:08:17And you only get so much time.
00:08:19And I said in my wedding speech that life isn't like a linear thing.
00:08:22It's like, it's a collection of experiences.
00:08:25And the people you share them with is what really makes them.
00:08:28And it's almost like the return on your investment of those memories and the bringing
00:08:30people together because the best teams are the ones that work together the best.
00:08:34And it's experiences and it's just all of that.
00:08:36I think you've got a great energy about you and I think hopefully we can match all of
00:08:40that with sort of our enthusiasm.
00:08:41So we were looking at for the total package $5,999.
00:08:47It doesn't feel like we're getting the value for say $5,000.
00:08:51There's nothing like actually tangible to like equate to the actual value to the proposition
00:08:55you're giving us.
00:08:56Yeah, exactly.
00:08:56So I think, I think maybe, and maybe you're right.
00:08:58Maybe we jumped into figures too quickly.
00:09:00How about we take a step back and we just go through maybe the plan of the day.
00:09:03So yeah, you're right.
00:09:06Laurence came in with the numbers way too early.
00:09:08And that was clear to see when the client said, we don't really know what we're getting
00:09:11for this.
00:09:12On our tour, we will have a few stops.
00:09:14So there may be a cave, there may be a look point.
00:09:16Yeah.
00:09:16And I think you need to couple this with the practicalities of what the day is actually
00:09:19going to be like so that you can sell the experience.
00:09:22Hopefully we've sort of painted a bit of a clearer picture.
00:09:25If we were to try and look at about a 10% discount to about $5,400.
00:09:30So we were looking at probably about $2,100.
00:09:33Right.
00:09:34Do you think that you could meet us in the middle at three?
00:09:383,000, that would be amazing.
00:09:40Why do we meet in the middle at like 2,800?
00:09:43If you guys are happy with 2,800.
00:09:45Yep, agreed with that.
00:09:46All right.
00:09:46Thank you guys so much.
00:09:48Thank you so much.
00:09:52On the other team.
00:09:53We've got a lovely boat tour, which is going to be across the lagoons.
00:09:57And we're going to do a bit of team building, have a lovely meal.
00:09:59Hoping to drive through a deal with high-end car brand DS Auto.
00:10:04So we're looking for an experience focusing on style, luxury.
00:10:08Megan, Harry and Rajan.
00:10:10So food is very important to us.
00:10:12Yes, the food will be really key.
00:10:14Okay.
00:10:15Absolutely.
00:10:15So now in terms of pricing, we have worked out a price of $10,000.
00:10:22For $10,000, we'd expect a private jet to go and see the pyramids.
00:10:28What kind of a budget did you have in place for this?
00:10:31More around the $3,000 mark.
00:10:35We can't go that low.
00:10:37In terms of the pricing we can go to now, it would be at $7,000.
00:10:41For $7,000, I'd be expecting a Michelin-starred chef.
00:10:46Yeah, no, completely, I'd say, I mean, and our team, these aren't lay individuals.
00:10:49You know, some of these people in the food industry and the baking industry for many, many years,
00:10:55you know, they're well-averse around the kitchen.
00:10:57They know what they're doing.
00:10:59Unfortunately, our absolute maximum would be $3,200.
00:11:04But that luxury that you're looking for wouldn't be as high opposed to that higher budget.
00:11:10We would still expect a high quality of food and plenty of wine to go with the meal.
00:11:17Okay.
00:11:18Lovely to meet you.
00:11:19Thank you very much.
00:11:20See you tomorrow.
00:11:22This team put a lot of emphasis on quality of the food and the experience of their kitchen team.
00:11:29Well, the client has banked that because the client's expectation of food, well, it's luxury.
00:11:37Lunchtime.
00:11:38This first one, high price.
00:11:40High price, yep.
00:11:41Camel.
00:11:42Camel, yeah, meat for the camel.
00:11:44Wow.
00:11:45How much is that, sorry?
00:11:46This $100.
00:11:47Okay, so $100.
00:11:48Yeah.
00:11:48Looking for tasty savings.
00:11:50So this is the second menu.
00:11:51This is the medium one.
00:11:52It's a salad, belly salad, veal meat.
00:11:54Veal meat.
00:11:55Veal meat with onion, seasoning, coriander.
00:11:57Mmm.
00:11:59This is so good.
00:12:00Project manager, Priyash.
00:12:02And this pudding rice with black honey and vanilla ice cream.
00:12:05Oh, wow.
00:12:06I like that.
00:12:06Yeah, this is really good.
00:12:08How much was this one?
00:12:10What was the price?
00:12:11$75.
00:12:11$75.
00:12:12To be fair, it's quite big for one portion, so two people can have as well, right?
00:12:16Wallabies between two people.
00:12:17Yeah.
00:12:18Yeah, risky move, Priyash.
00:12:20Erm, well, the good thing with salad is vegetables are not expensive.
00:12:23At least you fill them up on starters, less for meat.
00:12:26And give them loads of bread.
00:12:28I don't know.
00:12:29I think that it's going to be a little bit too, erm, tiny portions.
00:12:32Yeah.
00:12:33We could not be splitting it in half, but maybe we only buy for six, and it can do for
00:12:37eight.
00:12:38I think that's a good idea.
00:12:39I like that.
00:12:39Mmm.
00:12:39Okay, let's do that.
00:12:42It was my idea to split the portions, erm, just because the portion sizes were quite
00:12:45big.
00:12:46I felt like it was a good strategy to save cost as it is a profit task.
00:12:50If you can do it for 50, we'll be very happy.
00:12:5260.
00:12:5360 is your final price.
00:12:55Yes.
00:12:55Please.
00:12:55What about 59?
00:12:5659.
00:12:5759.
00:12:58Okay.
00:12:59Or six portions.
00:13:00Thank you so much, chef.
00:13:01We're going to do you proud.
00:13:02Thank you so much.
00:13:03Thank you so much.
00:13:06Across the lagoon.
00:13:07The mid-range option.
00:13:09Here we have the local sea bass.
00:13:12It's one of, like, very traditional dish.
00:13:14Mmm.
00:13:14Bloody lovely, innit?
00:13:15Matching a menu to Megan's luxury brief.
00:13:18We're served with childhood potatoes, basically triple fried.
00:13:22It's a very popular dish.
00:13:23They're really nice.
00:13:25Carrington, Rothner, Andrea and Kieran.
00:13:27Here we have the chocolate fondant with vanilla ice cream.
00:13:30Looks amazing.
00:13:31Yes.
00:13:32This is definitely a dish that everyone's favorite, yes.
00:13:34Yeah.
00:13:34It's my favorite.
00:13:36I think out of all of these options, this satisfies what Megan wanted,
00:13:40which was the mid-range option.
00:13:41I agree.
00:13:42Well, the price for this mini is actually 75 USD.
00:13:46I was thinking 55.
00:13:48It will be very difficult to go all the way down.
00:13:51Mehmet, you just said it would be very difficult.
00:13:53You didn't say it was impossible to go down.
00:13:56You know, so...
00:13:5755, there is no way that I can do it, for sure.
00:14:00But I can go up to 65 USD and that's...
00:14:03That's all I could do.
00:14:03Leonard, do you think we could do 60?
00:14:08I was very fair with the 65.
00:14:10Mehmet, the good thing is, we can say we learn it from you
00:14:12and you'll get more customers next week when we do.
00:14:15So you're going to earn the money back...
00:14:16OK.
00:14:17...when you get the customers through the door.
00:14:18Sounds great.
00:14:19Thank you very much.
00:14:20Thank you very much.
00:14:21Thank you very much.
00:14:22Thank you very much.
00:14:23When Andrea decided to butt in on my negotiation,
00:14:27I was very annoyed.
00:14:29I think it was very rude.
00:14:31I think it went really well.
00:14:32We've got it at base rate, really.
00:14:34Yeah.
00:14:34I think we've got a good prize.
00:14:38OK, guys.
00:14:40Hello.
00:14:41Mid-afternoon.
00:14:42How much did you guys get it for?
00:14:44So, 2,800.
00:14:46For both teams...
00:14:48OK.
00:14:49Priyash, it's rubbish.
00:14:50Yeah.
00:14:50It's a rubbish prize.
00:14:52A chance to check in.
00:14:54So we went in with 10,000 to begin with.
00:14:58But what we came out with in the end is quite a little bit less.
00:15:03Well, quite a lot less, to be honest.
00:15:05What we've gone with in the end is 3,200.
00:15:10I'm not knocking you because I didn't do that and you know that,
00:15:13but it is really low.
00:15:14We were, on our side, really hoping for you guys to get...
00:15:17Higher.
00:15:18A lot higher.
00:15:19Especially because we went for a medium range of food.
00:15:21Because, obviously, it's a profit task,
00:15:23we might have overspent a little bit.
00:15:25We've also got the team-building thing to purchase.
00:15:30Just don't pay anything out on the activity.
00:15:32350 for the pottery, if we can get that for, say, 180,
00:15:35would you still say no?
00:15:37No, scrap the pottery.
00:15:38We don't need that at all.
00:15:39All right.
00:15:40Scrap it now.
00:15:41Even if you can get it cheaper.
00:15:42Thank you very much.
00:15:43You take care.
00:15:44Bye.
00:15:45Now, the onus of doing a good activity is on us.
00:15:48Could we get refunds if we do a poor activity?
00:15:54Trialling tomorrow's boat tour...
00:15:56What do you mean by saying it's a self-sustaining town?
00:15:59While Harry, Megan and Rajan go diving for facts.
00:16:03We have actually seven sea witch treatment plants in Irgunna.
00:16:10Road testing their plans...
00:16:13Pasha, Connor and Lawrence.
00:16:17Woo-hoo!
00:16:18Woo-hoo!
00:16:19How do you feel about turning this into a really fun experience?
00:16:23If we do three stops, every stop needs something.
00:16:27Yeah.
00:16:27And something really exciting.
00:16:27It needs a USB.
00:16:29Yeah.
00:16:29Bring in some games, bring in some quizzes,
00:16:31really bring in our personalities.
00:16:33I don't think that it needs to have a history yet.
00:16:36We're not here to bullet point the fact.
00:16:38No.
00:16:38Woo-hoo!
00:16:425pm.
00:16:43Am I doing it good?
00:16:45Yeah?
00:16:46Yeah?
00:16:47Sure well.
00:16:48Sure well, I'm good.
00:16:49While Priyash's team gets a crash course in coffee making...
00:16:52Let's shake on 227.
00:16:54And we can all have nice coffee and dates now.
00:16:56Thank you so much.
00:16:57Whoa!
00:16:59Ooh!
00:17:00Expert here!
00:17:01Oh, wow.
00:17:02Handed a spending ban by Megan...
00:17:05Oh, wow! Andrea, that is amazing!
00:17:07Andrea!
00:17:07Yeah!
00:17:08Can I all buy myself?
00:17:09The rest of her team give pottery a spin.
00:17:13Mine one doesn't look like that.
00:17:18So, Luca.
00:17:19Hi.
00:17:19What would something like that cost for around eight people?
00:17:22350.
00:17:23350?
00:17:25Yes.
00:17:25Right, okay.
00:17:26Because we had a budget of around 75.
00:17:30It's too low.
00:17:32What about if we didn't have the instructor and we done it ourselves?
00:17:35The equipment only.
00:17:36Equipment only.
00:17:37What does it good?
00:17:39Can we just have a quick discussion?
00:17:41Give me two seconds.
00:17:42Okay.
00:17:42Thank you very much.
00:17:43Thank you very much.
00:17:45I want to make a decision with all of you guys considered.
00:17:47Megan said no activity.
00:17:49Yeah, she did.
00:17:49I've got this.
00:17:50I will take it on my head that we wanted to...
00:17:52They were dissolved.
00:17:53They were dissolved.
00:17:53So you're willing to take that?
00:17:54I will take it on my head.
00:17:55You guys are happy with that, yeah?
00:17:56It's on me, yeah?
00:17:57It's fine.
00:17:57I'm not happy, but we're not going to have a collective decision on it.
00:18:00I'm happy to support you as a team.
00:18:02That's fine.
00:18:02I've got to go, guys.
00:18:03I'm just going to make the executive decision to just say yes to the event.
00:18:06I'll take blame for this.
00:18:07That's fine.
00:18:07Let's go.
00:18:08Okay.
00:18:09Luca!
00:18:10I'd like to accept the $100 tomorrow, yeah?
00:18:12Yes.
00:18:13Good man.
00:18:15The pottery experience is going to be a total disaster because none of us know what we're
00:18:20doing.
00:18:20I'm just not sure how that's going to end.
00:18:22And I just want it noted there was no confusion on the call when she said, I don't want you
00:18:28to pay for a team building exercise.
00:18:31She did make it very clear on the phone call.
00:18:37Harry, you're late.
00:18:407pm.
00:18:42It doesn't look very high-end.
00:18:44I'm not going to lie.
00:18:45Away days plotted.
00:18:46The kayaking is actually a really good team building.
00:18:48Yeah, it's good to eat, yeah.
00:18:49And the kayaks will be our surprise.
00:18:51Activities prepped.
00:18:52Team Open!
00:18:57Tomorrow, showtime.
00:19:047am.
00:19:05Hello.
00:19:05Nice and warm.
00:19:06Good to see you guys.
00:19:08Ahead of running corporate away days.
00:19:10We actually had a really good day yesterday.
00:19:12We got a lot of facts.
00:19:13We're feeling really positive.
00:19:14For Megan's team, a chance to regroup.
00:19:18Because it is a luxury client, there is a lot of pressure today, especially with you
00:19:22guys in the kitchen as well, because that was the main thing from yesterday, the food
00:19:24and the drink.
00:19:27I am a bit worried because it does feel like they want luxury but at a bargain type of
00:19:31price.
00:19:32That's what it feels like.
00:19:33I definitely think they do.
00:19:34Like, the food is something they'd really expect.
00:19:36Quality.
00:19:37So, starter is potato wedges.
00:19:40Potato wedges, for me, doesn't really scream out luxury.
00:19:43You are some mid-range.
00:19:44I know, I know, I know.
00:19:44But, you know, I think you guys try your best and you, like, jazz it up a little bit.
00:19:48I think we'd be good at presentation.
00:19:49OK, so with that, our profit margin is really slim.
00:19:52We can't afford to have any refunds, so nothing can really go wrong.
00:19:59Catching up with his corporate crew.
00:20:01We completely misread the situation, definitely.
00:20:04Yeah.
00:20:04I think we probably came in a little bit too soon with the numbers.
00:20:06Project manager, Priyash.
00:20:09We failed to include what the actual tour would consist of.
00:20:13So the main bit that needed to be included weren't included.
00:20:18We did try to stay high.
00:20:20Pasha did sort of come in when I was still in the five mark and say three,
00:20:24which kind of capped us a little bit.
00:20:26I did want to stay up there and I knew...
00:20:28No, Laurence, I completely disagree with that.
00:20:31And I think Connor can come back on that.
00:20:33Probably disagree as well.
00:20:33They were literally gobsmacked.
00:20:35But look, anyway, we signed the deal and shook hands at 2-8-0-0.
00:20:39I'm not going to lie, I think when I heard it I was a bit disappointed.
00:20:41Yeah, probably.
00:20:42Because obviously we wanted at least 5.50.
00:20:44So were we though.
00:20:44But, OK, we can move on from that now.
00:20:46There's no point dwelling on that.
00:20:47Yeah.
00:20:50You did actually say you don't want the activity,
00:20:53but we did go with it anyways.
00:20:55Next, for Megan.
00:20:56It was $380, but we got it down to $100.
00:21:00A corporate confession.
00:21:02The last thing we wanted is to lose this just based off of refunds.
00:21:05So we kind of collectively decided and just decided...
00:21:09Well, yeah, I mean...
00:21:10Have I just said that?
00:21:11Yeah.
00:21:11So I don't want to sound like I'm being negative because I'm not...
00:21:13You were quite negative yesterday.
00:21:15I weren't negative.
00:21:16I was just saying my point that we were going to spend another $100
00:21:21after Megan said no, we were going for the free activity.
00:21:24And Megan is the project manager.
00:21:26At the end of the day, the three of us were actually in agreement with it
00:21:29because we just didn't want to lose this based off of refunds.
00:21:32But my only concern is because we got the kayaking,
00:21:35that is kind of like a team building activity
00:21:36that we could have just said that was a team building
00:21:39and then not hit the extra.
00:21:43In terms of our side, I think we did quite well on the food element.
00:21:45What I noticed was the portion sizes were big.
00:21:48I decided to not look for eight portions.
00:21:50I cut it down to six portions.
00:21:53So just to clarify, you were going to have eight people
00:21:56eating six portions of food?
00:21:58Correct, yeah.
00:21:59Okay.
00:21:59When you say the portion sizes are big then,
00:22:01because these guys are going to be in the desert pretty much.
00:22:03Yeah, working up an appetite.
00:22:04I mean, they're going to be hungry.
00:22:05So when you say big, just for one person, what size are we talking about?
00:22:08Just big bowls.
00:22:09So there's no point buying eight.
00:22:11We didn't want people to get overfilled with food
00:22:13and can't be bothered to do with the coffee
00:22:14because they've got a full belly.
00:22:17I am a little bit worried that the PM team have decided
00:22:20to sort of cut the portion sizes.
00:22:22I mean, these guys are in the desert all day.
00:22:24If they've not got a full stomach, then they're not going to be happy
00:22:27and the last thing that we need is refunds.
00:22:30With Dan feeling unwell, we can't have him in the kitchen just in case.
00:22:33I actually think us two in the kitchen will be fine.
00:22:35Our tour today is probably going to take about two and a half hours.
00:22:38Just so you know with kitchen times, what to work with.
00:22:41Yeah.
00:22:42Perfect, yeah.
00:22:42That was great.
00:22:43Let's go.
00:22:43Let's go.
00:22:44Let's go.
00:22:4711am.
00:22:48Teams divine.
00:22:51There was a lot of emphasis on the food.
00:22:53Yeah.
00:22:53And she knows we're not all expert chefs.
00:22:56I mean, Carrington's amazing, yes.
00:22:57But the rest of us.
00:22:58I actually am.
00:22:59But I don't like saying it too much because then you guys...
00:23:02Then put pressure on.
00:23:02Yeah.
00:23:03But I can cook.
00:23:05Let's go!
00:23:08In the desert...
00:23:09Yellow!
00:23:12While Pasha's clients have a high-octane start...
00:23:16When I say acacia, you say tree.
00:23:19Acacia!
00:23:20Tree!
00:23:20Acacia!
00:23:21Tree!
00:23:21Kicking off their boat tour...
00:23:25Good afternoon, everyone.
00:23:26Do you hear me?
00:23:27Finance manager Harry sticks to the facts.
00:23:32So I thought we'd just start with El Goonath.
00:23:35Now, it's a relatively small place.
00:23:36There's 25,000 to 30,000 people.
00:23:39But there are seven sewage treatment centres.
00:23:44Now, does anyone have a guess why there's that many...
00:23:46With such a small amount of people?
00:23:49No.
00:23:50No, I'm not surprised you don't.
00:23:51They are completely self-sufficient.
00:23:55So 99% of the water in El Goonath is reused.
00:23:58So yeah, that's kind of that.
00:24:03Back on land.
00:24:05Right, team.
00:24:05The strategy for the kitchen is divide and conquer.
00:24:07OK?
00:24:08I haven't done fondant before, but I'm happy to take that on.
00:24:10Put in charge of food prep...
00:24:12I'll do the potatoes.
00:24:13Brilliant.
00:24:14Kieran, that leaves you with the fish.
00:24:15Get me fishing.
00:24:16Yes?
00:24:16Yes, Chef.
00:24:17Part-time baker, Rothner.
00:24:21So we want to make sure all the dishes are more or less done and prepped
00:24:25by latest, 4.30.
00:24:28Yes, Ross.
00:24:30Andrea, what I'm going to get you to do over here,
00:24:32in a bowl, mash the avocado with olive oil, lemon juice and salt.
00:24:35OK?
00:24:35How are you getting on, Kieran?
00:24:36You all right?
00:24:37Mate, I'm absolutely sweet as a nut.
00:24:39You're impressed, aren't you?
00:24:40I'll be impressed when I see the finished product.
00:24:42We need to put the sweet potato back in the oven.
00:24:44They should have gone in before.
00:24:45Can we just check it?
00:24:47Carrington's going to check the texture of it.
00:24:49I'm going to put the fondants in now.
00:24:51I'm going to put it in the oven.
00:24:51Please, nobody open the oven.
00:24:53I'll go near it, OK?
00:24:53Yes, Chef.
00:24:55I'm extremely concerned.
00:24:56Usually, I like to work alone.
00:24:58If I'm completely honest, I'm a lone wolf in the kitchen.
00:25:00End of the day, it's a team effort.
00:25:02Yes, we're working on our own individual dishes,
00:25:04but it'd be great if they could remember the things that they need to.
00:25:06OK, Rafa, you know the triple cooked wedges?
00:25:09Yep.
00:25:09I'm going to fry them in batches.
00:25:11Just to let you know.
00:25:11Brilliant.
00:25:12As long as you keep a track of which batch has been fried once,
00:25:15and twice, and three times.
00:25:16Yes, Chef.
00:25:19On the other team...
00:25:21Levi?
00:25:22Yep.
00:25:23After you've done the onions, and the parsley,
00:25:26and these all chopping as well.
00:25:27Yep.
00:25:28Leading his kitchen crew...
00:25:30You'll need to take off the ends.
00:25:32Basically, you know, cut all that ends off.
00:25:33All that.
00:25:34All that, and then we don't need that.
00:25:36Priyash.
00:25:37Do you want me to cook that all, yeah?
00:25:39Yeah, you can cut a bit of that.
00:25:40Just not all of it.
00:25:41No, wait, what is it, sorry?
00:25:43It's coriander from your meat.
00:25:44I know, it's parsley.
00:25:45Put that in there.
00:25:46No, we don't need that, Mum.
00:25:47We just...
00:25:47Where's the rest of the parsley?
00:25:49The...
00:25:49The leaves.
00:25:50The leaves, yeah.
00:25:51Throwing them away.
00:25:52We need them.
00:25:52That's what we needed.
00:25:54I've thrown them away.
00:25:55What did you throw away?
00:25:56He threw the parsley away.
00:25:57I threw the leaves.
00:25:58I thought you meant...
00:25:59You said cook them off.
00:26:00Yeah, I threw the stems away.
00:26:01Oh, you're kidding me.
00:26:02Where is it? In the bin?
00:26:03Yeah.
00:26:04I put them in the bin.
00:26:06Yeah, I can't use that now.
00:26:08No, obviously you can't use that.
00:26:09What was that for the curry?
00:26:10Yeah.
00:26:10The curry?
00:26:11Yeah.
00:26:12Oh, okay, okay, okay.
00:26:13The parsley is very important to the dish.
00:26:16And now the parsley has been sacrificed.
00:26:18I don't know why.
00:26:19I'm stressed.
00:26:20Why would you keep the stems and not the leaves?
00:26:22I'm stressed.
00:26:23Sorry about that, Priya.
00:26:24No worries, mate.
00:26:26When you tell me things, just give me, like, a proper simple,
00:26:29because I don't... I can't cook.
00:26:32At the lagoon.
00:26:34The reason why this is the only view tower here in Alguna is because there is a very, very strict
00:26:41height limit.
00:26:42A further dose of facts from pharmaceutical sales rep, Rajen.
00:26:47This is to protect everyone who is residential here, so making sure no one is overpeering, so there is a
00:26:54height limit on all of the buildings here.
00:26:58When I say Waddy, you say Bally!
00:27:01Waddy!
00:27:01Bally!
00:27:02Bally!
00:27:04As the desert tour heats up...
00:27:06Let's go!
00:27:07Let's go!
00:27:07Let's go!
00:27:08Connor steps in with an icebreaker.
00:27:10Ladies, we're going to play a game of Viper in the village.
00:27:18So, night time came in the village.
00:27:21I closed everyone.
00:27:22And everyone fell asleep.
00:27:24I am now going to circle the group, and I'm going to select one individual who will be the Viper
00:27:30for the game.
00:27:31The Viper woke up, and Viper, select your victim by pointing at them.
00:27:36Super.
00:27:37The Viper fell asleep.
00:27:39Morning time came in the village, and everyone woke up, except for one.
00:27:46The Viper has struck you.
00:27:47No!
00:27:49They're really enjoying it, so I think there's going to be a delicate balancing act between, you know, giving the
00:27:53client a great time and then keeping to schedule.
00:27:55So, hopefully everything's alright.
00:27:57Who would want to kill you?
00:27:58Who in the office is jealousy?
00:28:01Many.
00:28:03Coming free!
00:28:04Woo!
00:28:05We have about 20 minutes till they will arrive.
00:28:09In the kitchen.
00:28:10The fish is basically prepped.
00:28:12Yep.
00:28:13Obviously, that's what I want to be cooking last, because it takes less than ten.
00:28:16While Rothner pushes for perfection.
00:28:18Carrington, do you need any help?
00:28:19I don't need any help, because you're good.
00:28:21I have fried half of the potatoes.
00:28:23Okay.
00:28:23I just need to triple cook them, and I'm done.
00:28:25Cooking up a rescue remedy for his curry.
00:28:28How important do you think parsley was to that recipe?
00:28:30I'm not going to lie.
00:28:30It was going to add that extra flavour profile, but it's fine.
00:28:33I'm going to improvise.
00:28:35Project manager, Priyash.
00:28:38I'm actually going to adjust the recipe slightly now.
00:28:41You think that's a good idea?
00:28:43I'm just adding random stuff to the meat.
00:28:46Just adding the random different bobs for this thing.
00:28:50Cumin, paprika, black pepper.
00:28:52Do you want to add a bay leaf to the rice?
00:28:53That flavour?
00:28:54My mum adds it anyway to cooking.
00:28:56We don't need these knobs of butter, so I'm using this extra butter in my curry.
00:29:00There we go.
00:29:01Karishma, this sauce, is this for my curry or for your rice?
00:29:04I don't get it, because it doesn't say in here to add, but I'm just going to add it.
00:29:08The veal is one of the main dishes that we need to get right.
00:29:11So, I have to add some adjustments to it because we've lost the parsley,
00:29:14so I have to alter the recipe.
00:29:17It's spicy.
00:29:18Blue veal.
00:29:19I reckon a little bit spicier.
00:29:22A little bit.
00:29:22More spicier?
00:29:23No, no, no.
00:29:24Less spicier.
00:29:25I'll make it less spicier.
00:29:26I can add some honey to it.
00:29:28You're going to what?
00:29:29Some honey.
00:29:33Back in the desert.
00:29:34You have failed to get the viper this time.
00:29:36But night time came again, and everyone fell asleep.
00:29:39With Connor's clients still hunting a killer.
00:29:42Viper, could you please select your next two victims?
00:29:46Oh, two?
00:29:49Oh, I've got a soggy bum already.
00:29:52For Megan's guests.
00:29:53How are you feeling, guys?
00:29:54It's nice to be on the water, isn't it?
00:29:56No, no.
00:29:57I hate it.
00:29:57That sinking feeling.
00:29:59Sorry.
00:30:00Sorry.
00:30:00Sorry.
00:30:02How are we doing?
00:30:03Yeah, not loving you guys right now.
00:30:04Sorry.
00:30:05Hurry.
00:30:06Hurry.
00:30:07Here we go.
00:30:08What are you guys doing?
00:30:10They're not even leading.
00:30:11Which way am I supposed to go?
00:30:13Be careful.
00:30:14Oh, be careful.
00:30:15Ow!
00:30:15Are you OK?
00:30:17Oh, shit, wrong way.
00:30:19I didn't say far, that. He's miles away.
00:30:21Oh, hang on, I think I'm about to...
00:30:24Oh, shit.
00:30:30I'm so disappointed.
00:30:32You know, they were meant to get here an hour ago.
00:30:34Waiting back at base...
00:30:36Do you know what's cheeky? They specifically said,
00:30:38make sure the food's ready. I know.
00:30:40Rothner's kitchen crew.
00:30:41We would have had an extra hour of preparation time.
00:30:43Yeah, I think it's just jarring because Megha made it such a point,
00:30:47making sure the food's amazing.
00:30:48We should have made it a point to be like,
00:30:50guys, don't be that late. It's common sense.
00:30:52Yeah, especially because it's a corporate client,
00:30:54they've got high expectations. You'd think they'd be on time.
00:30:56Now it puts pressure on us because the clients are going to come in
00:30:59and think, why is the food not ready?
00:31:02But the rice is still not cooked, right?
00:31:04We just need to heat it a bit more. Is this on?
00:31:06Mid-afternoon.
00:31:07We need something to evaporate out of it,
00:31:09like rice pudding soup.
00:31:11Look at this.
00:31:11While Priyash wrestles with his rice pudding...
00:31:14Can't we sieve some of it out into a sink?
00:31:16That's a good idea.
00:31:18Be careful. Oh, shit.
00:31:21..for the rest of his team...
00:31:23Guys, we're going to get some photos now, all right?
00:31:25So, I mean, this is picturesque.
00:31:28..final stop on their tour.
00:31:29So, after the photo, are we going for food and drinks?
00:31:32Yeah. Getting a bit peckish now.
00:31:33I think it's about a 20-minute journey.
00:31:36Probably closer to an hour, so we're going to...
00:31:37Oh, OK. Yeah, we're going to speed through photos.
00:31:39Oh, for an hour? Yeah, we're going to...
00:31:40It's literally an hour from here.
00:31:42That's pretty late for dinner.
00:31:44Yeah, so we're going to quickly rush through some photos.
00:31:47OK. Get back in the buggies and get some food.
00:31:49OK. Do you have any, like, snacks or anything in the car?
00:31:52Yeah, no, we don't have any snacks,
00:31:54but the food will be ready for you when you get there.
00:31:56I'm ready to go. OK, yeah.
00:31:57Let's get some photos sorted.
00:32:00This team have taken so much time playing games at different stops.
00:32:03Go to Safari!
00:32:05They've got to the end, and the client's hungry,
00:32:07and they've got over an hour to get to the destination to feed them.
00:32:10It's a long wait for food.
00:32:13I'm not joking. Like, I'm starving, though.
00:32:15Yeah, an hour. That's really long.
00:32:16Yeah.
00:32:17A couple of snaps in head.
00:32:18No, no, let's get moving.
00:32:20Yeah? OK, they're keen to get going, so let's...
00:32:22Yeah? Yeah. Cool.
00:32:30Can you believe this? Seriously?
00:32:32How late?
00:32:39Where the hell are we going?
00:32:40How far is it?
00:32:42It's literally just round this corner.
00:32:44Two hours after they were due to arrive...
00:32:46It's a killer on your back this whole two hours.
00:32:48We're trying to make you hungry.
00:32:50They're here, they're here, they're here.
00:32:51Megan's guests finally wash up.
00:32:55Good work, everyone.
00:32:57Well done.
00:32:58We have arrived.
00:32:59How did you find that?
00:33:00Awful.
00:33:02Yeah, not the best, um, experience, Jess.
00:33:05It was vile. I'm not dressed appropriately.
00:33:07I just wasn't prepared for this at all.
00:33:11Right, who's hungry?
00:33:12Me, Jess. Yeah, ready for some wine?
00:33:14Let's head down here.
00:33:15Let's go.
00:33:16Come on.
00:33:20So, what happened in there, Arjun?
00:33:22What...
00:33:23You guys are, like, two hours late.
00:33:25I know, here's a climax.
00:33:26I mean, to be fair, it took longer than expected.
00:33:28Let's get the food out.
00:33:29Let's get the drinks out.
00:33:30Let's keep them occupied.
00:33:31We can't rush the food, though, OK?
00:33:32No, we can't rush it.
00:33:33I'm not saying rush it.
00:33:34I'm just clarifying that, yeah.
00:33:35Let's get them fed in water.
00:33:37Let's get them fed in water.
00:33:387.30pm.
00:33:39Pork knife, spoon, check.
00:33:41Pork knife, spoon, check.
00:33:42While Priesh perfects his presentation.
00:33:45OK, table's done.
00:33:46Wine glasses are there.
00:33:47On the other team...
00:33:48Guys, I know we don't have a lot of time,
00:33:50but I think we can get this all done with teamwork, OK?
00:33:53Playing catch-up.
00:33:54Right, let's go.
00:33:55Let's go. Careful, everyone.
00:33:56Andrea, you good?
00:33:58Straight in the kitchen.
00:33:59Rothner's catering crew.
00:34:01Hello.
00:34:02So, we've finally got your food out for you.
00:34:06It's potato wedges, right?
00:34:07Yes.
00:34:09OK.
00:34:12Ah.
00:34:14It's not actually cooked.
00:34:15Ooh, you can't actually get your knife into it.
00:34:18It's, like, solid.
00:34:20Hi, guys.
00:34:21Hi.
00:34:22The potatoes aren't actually cooked.
00:34:24Oh, are they not?
00:34:25They're still slightly raw on the inside.
00:34:27Oh, I see, OK.
00:34:27Yeah.
00:34:28Is it just the one, or is it?
00:34:29No, for all of us.
00:34:29For all of them? Yeah.
00:34:30OK, I'm so sorry about that.
00:34:31Just leave them on the table, we'll pick them up.
00:34:33OK, thank you.
00:34:35Get a knife fork.
00:34:38It's so unbelievable.
00:34:43They are actually hard.
00:34:44Is it hard?
00:34:45Feel that.
00:34:46That is actually cold.
00:34:48Yeah, I mean, we can't argue it.
00:34:49We're going to have to get out of the menu.
00:34:50Yeah, we can.
00:34:50Let's go grab them.
00:34:51I don't understand why they couldn't cook the potatoes.
00:34:54Like, I put people in that team that could cook potatoes.
00:34:57It's actually, like, one of the simplest things to do.
00:34:59Guys, I'm really sorry.
00:35:00They've sent back all the potatoes.
00:35:01All of them.
00:35:02It was really cold.
00:35:03It was a bit frozen.
00:35:04In the middle, it was a little bit hard.
00:35:06Oh, my God.
00:35:08I know it's really disappointing,
00:35:10but our focus now is to get the main meals as great as possible.
00:35:14That's it.
00:35:14I'm really sorry.
00:35:17Well done, everyone.
00:35:18Well done.
00:35:20With desert dinner service in full swing.
00:35:23But it is tasty.
00:35:25Yeah.
00:35:26Next on the menu.
00:35:27I'm really impressed with us.
00:35:29We've served all the food on time so far.
00:35:30Everything's ready.
00:35:32Priyash's curry creation.
00:35:34Bon appetit, and let us know if we can get you anything.
00:35:38My pleasure.
00:35:38Enjoy.
00:35:43It's spicy, you know.
00:35:45That's spicy.
00:35:46That's spicy.
00:35:48It's so spicy.
00:35:50Shut up, isn't it?
00:35:51Yeah.
00:35:51It's a really nice.
00:35:52The flavor is a really good bit.
00:35:53It's actually, it tastes really nice.
00:35:55It's very spicy.
00:35:57Nema, did I hear you say it's quite spicy?
00:35:59If there was some yoghurt, that would be amazing.
00:36:02Okay, let me just double check.
00:36:03Your eyes are watered.
00:36:04I don't know.
00:36:05I don't know.
00:36:07I'm off with some pie.
00:36:11Kitchen, we have some feedback.
00:36:12Yeah.
00:36:13They said the veal is extremely spicy.
00:36:16Did you guys taste the curry?
00:36:17Yeah, I think myself, well, first, I think Kashmir said it was spicy.
00:36:20Me and Levi said it was all right.
00:36:22All right.
00:36:23They're wondering if you have any yoghurt to compensate for that.
00:36:25I got some honey.
00:36:26Let's do that.
00:36:27Priyash, let's do that.
00:36:28Yeah, give me the honey.
00:36:29I literally told Priyash is too spicy.
00:36:30He was just throwing in, like, flavors as he felt, the way he does it at home.
00:36:34You're meant to follow a recipe.
00:36:35This isn't what you cook at home.
00:36:37This is Egyptian cuisine.
00:36:38It was just far too spicy for me, and the honey didn't bring in.
00:36:41Yeah, it didn't.
00:36:44With hungry clients waiting...
00:36:47Kieran, do you know how long you're going to take?
00:36:49We're serving the first four up now.
00:36:51For Megan's team, Hope's pinned on a perfect main.
00:36:54Why is it all broken up?
00:36:56I've cooked it that well.
00:36:57It's so delicate.
00:36:58This is literally looking like fried fish, not grilled fish.
00:37:01How much oil did you use?
00:37:03Pan has burnt.
00:37:04It falls apart, mate.
00:37:05It's delicate.
00:37:06It's beautiful.
00:37:07It's really not.
00:37:07It's going to be difficult to serve that and make it look creamier,
00:37:10because it's all broken apart.
00:37:11It's taken crisp to a different level.
00:37:13I think that looks really good.
00:37:14Good save.
00:37:15Yeah?
00:37:16Yeah.
00:37:19Yeah, it was a bit burnt on the edges.
00:37:21That's simply from all the drama going on,
00:37:22with all them running with the plates.
00:37:23I was looking what was going on and not concentrating on my food.
00:37:28However, I feel like they're going to be happy with what they've got.
00:37:32The fish tastes of nothing, and it's just cold.
00:37:36Megan?
00:37:37The fish is quite plain.
00:37:39OK.
00:37:39Are you guys still happy to eat and enjoy the meal, or...?
00:37:43Shall we move us straight on to dessert?
00:37:45Yeah.
00:37:46We'll take these away for you.
00:37:47Sorry about that.
00:37:47Sorry about that, guys.
00:37:48Really, sorry about that.
00:37:48We'll take these away for you, OK?
00:37:51Sorry, guys.
00:37:58Oh, dear.
00:37:59I don't think the rice is cooked.
00:38:01Oh, Emma!
00:38:02No, it's not.
00:38:02It's not cooked.
00:38:04Oh, don't.
00:38:05It's hard.
00:38:05It's not cooked at all.
00:38:07It's not just Emma's.
00:38:08It's around the board.
00:38:09OK, thank you so much for telling me.
00:38:12The rice is completely undercooked.
00:38:14Fresh eyes, all right?
00:38:16Be completely honest.
00:38:21Fucked up.
00:38:22Right, who was in charge of making the rice?
00:38:24Probably my fault.
00:38:25I mean, I've been cooking all morning since we started.
00:38:27I get you've been cooking, but you have to check if it's cooked or not.
00:38:31That's, like, crunchy.
00:38:32And when we dished...
00:38:34Hand on heart, taste that.
00:38:35I definitely tried it when we were making it, and I just probably was trying everything,
00:38:38and I just thought it was cooked.
00:38:39We'll have to just give our sincere apologies.
00:38:41Yeah.
00:38:42I can go and tell them that, and I can say it's my mistake.
00:38:44That was probably best coming from a chef rather than you guys delivering there.
00:38:49We've been out in the desert all day, and these guys had so long to prepare the food and get
00:38:55it ready.
00:38:55Like, what were they doing, you know?
00:38:58I'm extremely sorry about that.
00:38:59It was a huge error in our part, and from the bottom of my heart, I'm actually really upset,
00:39:03because obviously I wanted to make sure it was good for you guys, and it wasn't.
00:39:06So I do apologise for that.
00:39:08Lovely to meet you.
00:39:08So lovely to meet you.
00:39:09Take care, then.
00:39:10Bye-bye.
00:39:12That was very sweet, then.
00:39:13That was really nice.
00:39:14That was really sweet.
00:39:14I like that they acknowledged it and everything.
00:39:19Back at the lagoon...
00:39:21As a bonus, the mains weren't fetched back, so this should be OK.
00:39:25..a last-minute rush...
00:39:27Move out the way, please.
00:39:28I'm coming through.
00:39:28Can we clear this?
00:39:29Can we just make some space, please?
00:39:31To serve up their pud.
00:39:34Guys, they sent the food back, the main force.
00:39:37So...
00:39:38OK.
00:39:39No-one's eaten anything at all.
00:39:41This is the only meal that they're going to eat.
00:39:43You know, I'm not going to lie to you.
00:39:45You guys being late, we thought we were going to try and stay calm,
00:39:48and I can't lie, I think everyone just ended up panicking anyway.
00:39:51No, I appreciate us being late, but if anything, the potatoes,
00:39:54they should have been burnt, then, because you had more time to have cooked them.
00:39:58It's just been a bit of a disaster.
00:40:01I don't know how else to explain it, if I'm honest.
00:40:08Slightly givey in the middle.
00:40:10Oh!
00:40:11It's very well cooked.
00:40:12Oh, thank you very much.
00:40:13I'll pass this cook with some.
00:40:14Yeah, please do, yeah.
00:40:17So, guys, the coffee's finally ready.
00:40:20Who's up for it?
00:40:20Whee!
00:40:24Oh, my goodness.
00:40:25Oh, my God.
00:40:26Absolutely brilliant.
00:40:29Away days complete.
00:40:30Looks like you guys are smiling, we've got pottery on the feet.
00:40:34Tonight, refunds recorded.
00:40:36Desert.
00:40:37Safari.
00:40:38Woo!
00:40:39Profits processed.
00:40:42Tomorrow, the boardroom.
00:40:549am.
00:40:56People aren't very confident, are they, going into this?
00:40:59Bit nervous.
00:41:00Which makes me think, did you guys do bad?
00:41:03You seem a little bit on edge.
00:41:04A lot of fiddling.
00:41:06I think everyone's true colours are coming out a little bit.
00:41:09I see that.
00:41:10The cracks are definitely forming.
00:41:13Yeah.
00:41:13Biggest changes in characters that I've seen is probably Briesh.
00:41:16I feel like walking around the house since we got back,
00:41:18you've been very, very nervous.
00:41:20And I've never seen like that.
00:41:21That's a change, isn't it?
00:41:25Going into the boardroom today, feeling absolutely nervous, scared.
00:41:28If we do lose, my team, obviously,
00:41:30going to be looking at me and fault the blame on me.
00:41:34If I was past her, I'd be feeling pretty nervous this morning.
00:41:36She cut in on my negotiation, and, you know,
00:41:38that never is a good look.
00:41:41If we do fail the task,
00:41:43I'm so ready to go in the boardroom and fight my corner.
00:41:46I'm just going to make sure that Megan knows that,
00:41:48and if she does bring me back,
00:41:49she must be prepared to go home.
00:41:55You can go through to the boardroom now.
00:42:10Good morning.
00:42:12So, for this task, I sent you to Egypt
00:42:14to arrange a corporate away day.
00:42:16I'll start with Eclipse.
00:42:19Now, Megan...
00:42:20Yeah.
00:42:21This was right up your alley, wasn't it?
00:42:23Yeah, so I have a clothing business,
00:42:25and I also co-own a marketing agency.
00:42:27So we do a lot of events.
00:42:29You've done 25 events, I think.
00:42:31Yeah, last year.
00:42:32So the corporate team went off to talk to the client.
00:42:36Yeah, so from the offset, you know,
00:42:38they were very, very tough negotiators.
00:42:40We did go in at the price of £10,000.
00:42:42It was immediately shut down.
00:42:44He said he would want a private jet
00:42:45to go see the pyramids for that, didn't he?
00:42:47He did, yeah.
00:42:48So from the offset, you know,
00:42:49we were kind of a little bit on the back foot.
00:42:51But they basically told us
00:42:54our ceiling price,
00:42:56we would not pay anything more
00:42:57than $400 per head.
00:43:00Right.
00:43:02Who negotiated the food?
00:43:04Kieran was our key negotiator here,
00:43:06so I'll let you take it away.
00:43:07Yeah, so we went for the mid-range option.
00:43:10Was you dressed in this pink suit
00:43:12while you were doing this negotiation?
00:43:14I was indeed.
00:43:14And a white truby hat.
00:43:15Yeah.
00:43:16Dressed like Poirot.
00:43:17You're there for death on the Nile.
00:43:19Was that what you were thinking?
00:43:21Luckily I wasn't in the boat,
00:43:22Lord Chigger, but...
00:43:23Anyway, go on.
00:43:24When we got to...
00:43:25He was at 65, I was at 55.
00:43:27I was then...
00:43:28And then Andrea chipped in,
00:43:31is that right?
00:43:31Yeah, when Andrea stepped in,
00:43:33I was quite frustrated
00:43:33because myself and Carrington
00:43:35could obviously see
00:43:36Kieran was playing a bit of a tactical game.
00:43:39I didn't jump in.
00:43:39I didn't think
00:43:40you were going to come down at all
00:43:41on 65.
00:43:42Did you think you would get it
00:43:43lower than 60 then, Kieran,
00:43:45if she'd not have jumped in?
00:43:46I would...
00:43:47Maybe a couple of dollars.
00:43:49Right.
00:43:51Now, the corporate team,
00:43:53when you took these people out
00:43:54on day two,
00:43:55you allocated two and a half hours
00:43:58for this tour.
00:43:59Correct.
00:43:59But it turned out
00:44:00it took four hours.
00:44:01Yeah?
00:44:02Yeah.
00:44:03You went on kayaks,
00:44:04is that right?
00:44:05Yeah.
00:44:06So, whilst they were actually
00:44:07doing the kayaking,
00:44:08I think they seemed to enjoy it.
00:44:09I don't think they wanted
00:44:10to do kayaking
00:44:11because when I spoke
00:44:12with one of the clients,
00:44:12they said they weren't dressed for it
00:44:14and that's why
00:44:14they turned up to the dinner
00:44:16with a really bad mood
00:44:17and they were starving
00:44:17at this point.
00:44:18Well, mainly they were wet.
00:44:19Yeah.
00:44:20And they had to eat
00:44:21in wet clothes.
00:44:22Yeah.
00:44:23Right.
00:44:24So, what did you serve
00:44:25when they arrived?
00:44:26Spicy potato wedges.
00:44:28Childhood potatoes.
00:44:30But they didn't like it,
00:44:31unfortunately.
00:44:32Well, they said
00:44:32they were raw,
00:44:33didn't they?
00:44:33They did,
00:44:34but maybe a few
00:44:35were a bit bigger
00:44:36than the others.
00:44:36That's probably why
00:44:37they weren't cooked
00:44:37all the way through.
00:44:38I did take one of them
00:44:39though and I cut it in half
00:44:40to check myself
00:44:41and inside was very cold
00:44:42and under cold.
00:44:44Yeah, really cold.
00:44:45They sent them back.
00:44:46They sent every dish back.
00:44:47And what about the fish,
00:44:49the next course?
00:44:49So, I cooked the fish,
00:44:50Lord Sugar.
00:44:51You cooked it
00:44:52or you murdered it?
00:44:53So, what happened was
00:44:54there was a lot of drama
00:44:56with the first dish
00:44:57coming back.
00:44:58What I'd done
00:44:58was looking at that,
00:44:59I forgot about
00:45:00the fish that was cooking.
00:45:01So, they sent that back also,
00:45:03did they?
00:45:03Yeah, they said
00:45:03it was bland, actually.
00:45:05Right.
00:45:05And then the final course
00:45:07was the chocolate thing
00:45:09which they liked,
00:45:10did they?
00:45:10They actually said to me
00:45:12how much they loved
00:45:12the chocolate font.
00:45:13So, the wedges
00:45:14were undercooked.
00:45:15Yep.
00:45:15The fish was overcooked.
00:45:17The dessert was fine.
00:45:19Who was cooking?
00:45:20Goldilocks?
00:45:21LAUGHTER
00:45:22Anyway, so,
00:45:24let's move on
00:45:25to Alpha team,
00:45:26shall we?
00:45:28I understand,
00:45:29Priesh,
00:45:30you became
00:45:31the project manager,
00:45:32is that right?
00:45:33Yes, Lord Sugar.
00:45:34Your tour
00:45:35was the desert tour,
00:45:37right?
00:45:37Yes.
00:45:37Lawrence,
00:45:38I think you decided
00:45:39to talk to them
00:45:40about how much
00:45:41they were going to pay
00:45:41for the event,
00:45:42yeah?
00:45:43Yeah, so,
00:45:44it was a bit of a car crash
00:45:45to be honest with you.
00:45:46We started off at 6,000.
00:45:48I then offered
00:45:49a 10% discount
00:45:49to 5,400.
00:45:51I didn't want to dive down
00:45:52and end up giving away
00:45:54too much.
00:45:54So, what were they
00:45:55willing to pay?
00:45:56So, they said
00:45:57that their budget
00:45:57when they started
00:45:58was 2,100.
00:45:59I was just flabbergasted
00:46:01that Pasha
00:46:03came over the top
00:46:03of my negotiation
00:46:05and said 3,000
00:46:06because we were
00:46:07stuck then
00:46:08and to be honest with me.
00:46:08She butted in,
00:46:09did you?
00:46:10Yeah.
00:46:11Pasha, you did butt in.
00:46:12I think that's wrong
00:46:13of you to say
00:46:13that I butt in.
00:46:14They were literally
00:46:15not budging.
00:46:15So, I said,
00:46:16can we meet
00:46:17in the middle
00:46:18and make it work
00:46:19and still,
00:46:20she was not having
00:46:21any of it.
00:46:22What did you end up at?
00:46:23We ended up at
00:46:252,800.
00:46:262,800.
00:46:28Okay, well,
00:46:28there you are.
00:46:29You've got 3,200.
00:46:32Right,
00:46:32let's get on to the food.
00:46:33Didn't you come up
00:46:34with some brainstorm
00:46:35that you should
00:46:36only order six?
00:46:37Oh, yes.
00:46:38So, I looked at
00:46:39the portion sizes
00:46:40and I thought
00:46:41the portion sizes
00:46:41were quite big
00:46:42so I was thinking
00:46:43let's split them up
00:46:44instead of getting
00:46:44eight portions of food
00:46:45let's just get
00:46:46slightly less than that
00:46:47and then we'll
00:46:48just distribute it out.
00:46:49Like the Red Cross
00:46:50delivering suppliers
00:46:51isn't it really?
00:46:52Yeah.
00:46:53So, if you did it properly
00:46:54they wouldn't know
00:46:55any different, right?
00:46:56Correct.
00:46:56I asked the question
00:46:57Lord Sugar
00:46:58to make sure the point.
00:46:59Hello, Levi,
00:46:59you're here.
00:47:00Hi, I'm here Lord Sugar.
00:47:01Yeah, you're like
00:47:02a plus one at a wedding.
00:47:03You are.
00:47:05I don't know
00:47:05when to interject
00:47:06you see.
00:47:07That's funny.
00:47:07Okay, day two now.
00:47:10The tour.
00:47:10Tell me about that.
00:47:12So, I assigned
00:47:13each person
00:47:14with a location
00:47:15and they were
00:47:16going to basically
00:47:17take it over.
00:47:18What was these jokes
00:47:19then you were
00:47:19coming out with
00:47:20Connor?
00:47:21Because this must be
00:47:22the first dentists
00:47:23to turn around
00:47:24and tell you
00:47:25to shut your mouth
00:47:26and open your mouth.
00:47:27Right.
00:47:30We were playing
00:47:31a game in the cave
00:47:32which was essentially
00:47:33just an interlude
00:47:33between like
00:47:34kind of two
00:47:35I heard you were there
00:47:35for about 30 minutes
00:47:37yapping in a way.
00:47:38We were playing the game
00:47:39and I did let the team
00:47:40know the day before
00:47:41and that it would
00:47:41probably take
00:47:42the largest amount of time
00:47:43and that both
00:47:44were kind of
00:47:45happy to do that.
00:47:46Well, you're supposed
00:47:47to be one and a half hours
00:47:48on this thing
00:47:49and it was two hours
00:47:51what I heard.
00:47:52So, you get to the kitchen
00:47:53and I was told
00:47:54that it was complete
00:47:55and utter chaos.
00:47:57Yeah, because
00:47:58and leave value
00:47:59was a disaster.
00:48:01You were cutting
00:48:03parsley
00:48:03and threw the wrong
00:48:05bit away.
00:48:06You threw away
00:48:06the leaves
00:48:07and kept the stool.
00:48:08Yeah, because I thought
00:48:08that's what gave the flavor.
00:48:10So, yeah, the kitchen
00:48:10was quite chaotic
00:48:11because obviously
00:48:11unfortunately Dan
00:48:12was not really well
00:48:13so there was only
00:48:14three of us.
00:48:14You were like a desert
00:48:15mirage Dan.
00:48:16One minute you look good
00:48:17and then you just
00:48:18disappeared.
00:48:19Yeah.
00:48:20So, if I'm being honest
00:48:21the food was not good.
00:48:22The rice pudding
00:48:23was undercooked
00:48:23but that was my error
00:48:25and obviously the meat
00:48:26was a bit spicy
00:48:27for the guests
00:48:28which again
00:48:28I take blame for
00:48:30but we did try it
00:48:31and I'm curious.
00:48:32What was you trying to do
00:48:33incite a belly dance
00:48:34or something
00:48:35with that spicy food?
00:48:36But I did go to the guests
00:48:38and because obviously
00:48:38I thought as a goodwill
00:48:40thing I was
00:48:40meant to apologize to them
00:48:42and I think they appreciated
00:48:43me coming around
00:48:43saying I take responsibility
00:48:45for it.
00:48:45So, yeah,
00:48:45it was a bit of a disaster
00:48:46in that sense.
00:48:47All right.
00:48:48Let's find out
00:48:49how we got on
00:48:50shall we then?
00:48:51Tim,
00:48:52I know that your client
00:48:53spent $2,800
00:48:56but what did Alfa
00:48:57themselves spend?
00:48:59Well, Alfa themselves
00:49:00spent $1,803.
00:49:04Right.
00:49:04Was there any refunds?
00:49:06Well, the food service
00:49:07didn't run smoothly
00:49:08at all
00:49:09but they really enjoyed
00:49:10the tour
00:49:11and the coffee making
00:49:12experience
00:49:13so they asked
00:49:15for a refund
00:49:16of 20%.
00:49:17Cool.
00:49:18That gave them
00:49:19a profit
00:49:19of $437.
00:49:25Right, Karen,
00:49:26your client
00:49:26paid
00:49:27$3,200
00:49:29but what did
00:49:30Eclipse spend?
00:49:32Well, they spent
00:49:33a little bit more
00:49:34$1,890.
00:49:36Any refunds?
00:49:39Well, the client
00:49:40gave me a lot
00:49:41of feedback
00:49:43and unfortunately
00:49:44not much
00:49:45of it positive.
00:49:46They felt the tour
00:49:47went on far too long.
00:49:49They certainly
00:49:50didn't enjoy
00:49:50the kayaking
00:49:51surprise at the end.
00:49:52They were very,
00:49:54very unhappy
00:49:54with the food
00:49:56and they didn't
00:49:57receive the luxury
00:49:58service that
00:49:59they were promised.
00:50:00So they have
00:50:01asked for a refund
00:50:02and that refund
00:50:04they want
00:50:04is 50%.
00:50:06So that leaves
00:50:08them with a loss
00:50:10minus $290.
00:50:12Okay.
00:50:15What am I?
00:50:17Okay.
00:50:20Sorry.
00:50:21I was just so stressed
00:50:22with the kitchen
00:50:23and everything
00:50:23not going to pass.
00:50:25Okay.
00:50:25I was going to say
00:50:26reasonably well done,
00:50:28Alpha,
00:50:28but you didn't
00:50:29kind of like
00:50:30break all-time records,
00:50:31did you?
00:50:32But it seems
00:50:33that he just
00:50:33had a heart attack
00:50:34there.
00:50:35Yeah, so go easy.
00:50:37Yeah, so...
00:50:37It's not a joke, yeah.
00:50:39Okay, well,
00:50:39off you go.
00:50:40Back to the house
00:50:41and I'll see you
00:50:42on the next house,
00:50:43okay?
00:50:44Thank you so much.
00:50:52Oh my God.
00:50:54A load of work
00:50:56and a loss.
00:50:57Okay, go away.
00:50:59Have a chat
00:50:59amongst yourselves.
00:51:00We're going to come
00:51:01back in here.
00:51:01We're going to
00:51:02have a deeper dive
00:51:03and find out
00:51:04what's gone on
00:51:05and see who's going
00:51:06to be leaving
00:51:07the process today.
00:51:08Okay?
00:51:08Off you go.
00:51:14Guys,
00:51:16I'm absolutely
00:51:17relieved.
00:51:18You don't know.
00:51:18We've got a winner in the car.
00:51:19Finally,
00:51:20this is the win I wanted.
00:51:21This is the task
00:51:22I wanted to be
00:51:22PM for as well.
00:51:23Good luck.
00:51:24Well done.
00:51:25Brilliant.
00:51:25I am chuping happy.
00:51:29Just before we did
00:51:30the tour,
00:51:30I told you guys
00:51:31not to do the activity.
00:51:32They didn't like the boat.
00:51:33They didn't like the kayak.
00:51:34When they came to us,
00:51:35the only time we saw them
00:51:36smiling
00:51:36was when they were
00:51:37making pottery.
00:51:39Megan's background
00:51:40is an event
00:51:41and corporate away days.
00:51:42She did a terrible job.
00:51:43She wasted time
00:51:44and wasted money.
00:51:45It was a bad precedent
00:51:46was set
00:51:47from the very first
00:51:48main star that went out.
00:51:49With the potatoes,
00:51:50I broke it in half
00:51:51and it was fine inside.
00:51:52But I broke it in half
00:51:53And then I'm still talking.
00:51:54You turn up late
00:51:55as a project manager.
00:51:56You had no accountability.
00:51:57Saying,
00:51:57guys,
00:51:57I'm sorry I'm late.
00:51:58You did not do that.
00:51:59So if I was late,
00:52:01then why would I...
00:52:02If, no,
00:52:03you was,
00:52:03not if.
00:52:04So we were late as a team.
00:52:05Yep.
00:52:05Why were the potatoes
00:52:06undercooked then?
00:52:07Because surely they'd be burned.
00:52:08I think Carrington
00:52:09should be the one coming back.
00:52:11She couldn't even cook
00:52:12a potato.
00:52:13You know,
00:52:13that's something you can't get wrong
00:52:14as an individual.
00:52:15The fact is that
00:52:16the food wasn't edible.
00:52:17Kieran were overly confident
00:52:19all day
00:52:20about this fish
00:52:21and it would only take
00:52:21six, seven minutes
00:52:22to do it.
00:52:23Can I just say as well,
00:52:24Andrew, what did you do
00:52:25in the kitchen?
00:52:25Oh, I knew you'd bring me
00:52:25that one.
00:52:27I'm not even going to answer
00:52:28that, Kieran.
00:52:39Can you send the candidates in, please?
00:52:52This is a bloody disaster.
00:52:55An absolute disaster.
00:52:57One of the worst performances
00:52:58in corporate hospitality.
00:53:01So you can put that
00:53:02in your CV next.
00:53:04I fully appreciate
00:53:05a little chug of that
00:53:06with the kayaking.
00:53:07It wasn't,
00:53:08it was a surprise.
00:53:09They didn't know
00:53:09it was coming.
00:53:10It was a surprise, yeah.
00:53:11An unpleasant one.
00:53:12I think at the end
00:53:13they obviously were all
00:53:14pretty wet
00:53:15and they were
00:53:15quite disappointed
00:53:17but they weren't happy
00:53:18with the food.
00:53:19I feel like
00:53:19from my opinion
00:53:21that's where
00:53:22most of the responsibility
00:53:23comes down to.
00:53:24Wet, miserable,
00:53:25terrible fish and chips.
00:53:27You could have
00:53:27taken them to Skagnes,
00:53:29really.
00:53:31I think,
00:53:32I think the fault lies
00:53:33with the starter
00:53:34wasn't heated up
00:53:36properly in the fryer.
00:53:37I think that's what it was.
00:53:38It wasn't for us.
00:53:39Who did that?
00:53:40You, Kieran?
00:53:40I did the starter
00:53:41but the issue was
00:53:42I took it out a bit earlier
00:53:43in order to get to them quicker
00:53:45because it was apparent
00:53:46and the client was upset
00:53:47from the long kayak.
00:53:48I mean,
00:53:48that set the,
00:53:49it kind of set the template.
00:53:51Yeah.
00:53:52Then comes along
00:53:52this fish mess.
00:53:55By then,
00:53:56I'm really pissed off.
00:53:58Getting back to you lot
00:53:59over here,
00:54:00right,
00:54:00Rajen,
00:54:01you went in
00:54:03and negotiated
00:54:04and you promised
00:54:05an exceptional meal
00:54:07which gave the...
00:54:08That's incorrect,
00:54:08Lord Sugar.
00:54:09So,
00:54:09during my negotiation
00:54:10I was very,
00:54:11very considerate
00:54:12and conscious
00:54:12to mention
00:54:13that at no point
00:54:14is there going to be
00:54:15any chefs in the kitchen
00:54:16or someone of superior talent
00:54:18in the kitchen.
00:54:19Whoa, whoa, whoa.
00:54:19That is not true.
00:54:20You said
00:54:21our kitchen team
00:54:22have been hand-selected
00:54:23because of their experience.
00:54:25Yeah, no, no,
00:54:25I did
00:54:25but at the same time
00:54:26I said
00:54:26I'd never said
00:54:27that they're very,
00:54:28very well skilled.
00:54:29I said
00:54:29they're averse
00:54:30and know their way
00:54:31around the kitchen.
00:54:32At no point did I say
00:54:33they're very, very skilled.
00:54:34But Rajen, that's quite misleading.
00:54:35It feels like the client
00:54:36got a bargain
00:54:37by the end of it
00:54:37because you promised luxury
00:54:38and then they're going to come to us
00:54:39and think...
00:54:40I didn't promise luxury.
00:54:40But they're going to come to us
00:54:41and think they're going to get
00:54:42this five-star meal.
00:54:43At no point did I say luxury.
00:54:44We clarified we're not experts
00:54:44in the kitchen.
00:54:46At no point did I mention luxury.
00:54:47The word luxury
00:54:48was mentioned somewhere.
00:54:49Megan, did you say that?
00:54:49Yeah, I think I said that word.
00:54:51I think either way
00:54:52they expected
00:54:53a luxury meal.
00:54:54They certainly expected
00:54:55a luxury meal.
00:54:56Unfortunately,
00:54:57they didn't get one.
00:54:58No.
00:54:58Now, on the food negotiation,
00:55:01Andrea,
00:55:02you jumped in,
00:55:03didn't you?
00:55:03I opened my hand up
00:55:04if you want to get me for that.
00:55:06I'll get you for that.
00:55:07I think you're about
00:55:08as subtle as a megaphone
00:55:09in a library.
00:55:11I just felt
00:55:13that he weren't going
00:55:13to budge on 65
00:55:14and Kieran's technique,
00:55:16I felt,
00:55:17he was asking loads of questions.
00:55:19I was getting to know
00:55:20him and his food
00:55:21and that's what you knew.
00:55:22Yeah, he liked Kieran.
00:55:23He really liked it.
00:55:24Even when Kieran
00:55:25was negotiating
00:55:26with the pottery,
00:55:27she was the only one
00:55:28that kept being quite negative.
00:55:29It felt like you were trying
00:55:30to just save your back there.
00:55:31Let me repeat the comment.
00:55:32Did you find her negative
00:55:33throughout the course
00:55:34of the task, then?
00:55:35Hmm, not good.
00:55:37Megan, who are you bringing
00:55:38back into this boardroom?
00:55:39I would like to bring
00:55:40Carrington back
00:55:41into the boardroom
00:55:42because of the starter
00:55:43and Andrea
00:55:45because of the conflict
00:55:47with Kieran
00:55:47and interrupting
00:55:48his negotiation.
00:55:50OK, the others
00:55:51get back to the house.
00:55:52Thank you, Lord.
00:56:01OK, you three,
00:56:02I want you to step outside.
00:56:04I'll call you back in shortly.
00:56:12She's bringing back Carrington.
00:56:13I mean, I have to be honest,
00:56:14she ruined the starter.
00:56:16I couldn't tell you
00:56:17what else she did.
00:56:18I mean, I watched her,
00:56:18I watched her closely,
00:56:19but no standout moments.
00:56:21How about Megan?
00:56:23Megan gave you her CV.
00:56:25She told you she's done
00:56:26over 25 events,
00:56:27but this one was the most important
00:56:29for her to impress you.
00:56:30And made for her, I suppose.
00:56:31100%.
00:56:32And Andrea?
00:56:34Every single person
00:56:35on her team
00:56:36says she's negative.
00:56:37She's always pointing out
00:56:39the warnings,
00:56:40always what could go wrong.
00:56:42Hmm.
00:56:45Yes, Lord Sugar?
00:56:46Yeah, can you send
00:56:47the three of them in, please?
00:56:59Megan,
00:57:00this task was like
00:57:01custom-made for you.
00:57:03So when I heard
00:57:04that you took it on,
00:57:05I thought, wow,
00:57:06you know,
00:57:06she'll know what she's doing.
00:57:08And it's completely
00:57:09gone wrong.
00:57:11Yeah, Lord Sugar.
00:57:12So I don't feel
00:57:13that I'm to blame for this.
00:57:15I dealt with the client
00:57:16when there was issues.
00:57:17I also went into the kitchen
00:57:19and asked what we could do.
00:57:19They were starving.
00:57:20Yeah, I know,
00:57:21and I'm really disappointed
00:57:22that they were starving as well.
00:57:24This is literally
00:57:24your task,
00:57:25that Lord Sugar says.
00:57:26Yeah, and I...
00:57:27This is what you specialise in.
00:57:28Yeah.
00:57:2825 events last year
00:57:29compared to this one.
00:57:31But usually when I do events,
00:57:32I work with a good kitchen team.
00:57:34Yeah, Carrington,
00:57:36it's not rocket science
00:57:38to cook some potatoes,
00:57:40is it, really?
00:57:41No, Lord Sugar,
00:57:41it is.
00:57:41I hold my hand up,
00:57:43but what I would say,
00:57:44Lord Sugar,
00:57:44is that because they were
00:57:45over an hour of late,
00:57:46that's what put the chaos
00:57:47on our team.
00:57:48I don't think we can use
00:57:49chaos in the kitchen
00:57:51as an excuse
00:57:51as to why the wedges
00:57:53went out and cooked.
00:57:54But also...
00:57:54Because at that time,
00:57:55let me speak,
00:57:56we weren't rushed.
00:57:57We headed straight.
00:57:58We were rushed,
00:57:58because when they came in,
00:57:59they said they wanted the food now.
00:58:00And as well as that,
00:58:01Andrea,
00:58:03I was...
00:58:03Hold on.
00:58:04The clients were kayaking...
00:58:05The clients kayaked up to the boat
00:58:06and they said they were worried.
00:58:08the thing that worries me
00:58:10is this negative connotation
00:58:13that you have,
00:58:14that every time someone says something,
00:58:17you always look at,
00:58:18yeah, but it could be wrong
00:58:19or this could go wrong
00:58:20or that couldn't go wrong
00:58:21and all that.
00:58:22What have you got to say about that?
00:58:23Yeah, I don't think...
00:58:24Yeah, I don't think
00:58:24that's about being negative.
00:58:25It was.
00:58:26I think that's about...
00:58:27I think that's about running a business
00:58:29and looking at profit and loss.
00:58:31Hmm.
00:58:32Who should get fired then?
00:58:34I think that Megan should get fired.
00:58:35Last year,
00:58:36she did 25 corporate events
00:58:37and she done this one.
00:58:38It's absolutely diabolical.
00:58:40Megan,
00:58:40who do you think should be fired?
00:58:41I think Carrington should be fired
00:58:43for this one.
00:58:43Just...
00:58:44Only because,
00:58:45to be fair,
00:58:45you have been back in the boardroom
00:58:47quite a number of times
00:58:48for different reasons.
00:58:49And Andrea,
00:58:50who do you think should be fired?
00:58:51I think Carrington should be fired.
00:58:53We weren't rushed in the kitchen.
00:58:54We were rushed.
00:58:55You were literally there.
00:58:56Megan arrived an hour and a half late.
00:58:57She...
00:58:58Are you not remembering what happened?
00:59:00You know what?
00:59:01I have to consider...
00:59:03Consider...
00:59:03an overall picture of things, right?
00:59:08And listening to this tale of woe,
00:59:12I'm losing confidence, quite frankly,
00:59:15in all three of you.
00:59:18People making really, really bad mistakes.
00:59:21The biggest mistake is that
00:59:24you took on this task, Megan,
00:59:29on the basis that you are experienced
00:59:31and done corporate events.
00:59:33And for that reason,
00:59:35I've got to tell you,
00:59:36Megan,
00:59:36you are fired.
00:59:38Okay, thank you not shut down.
00:59:40I'm going to sit down.
00:59:40I'm not finished yet.
00:59:44Because, Carrington,
00:59:46I'm not satisfied with your explanations.
00:59:47You're also fired.
00:59:49And you,
00:59:50I don't like people who are negative,
00:59:52so you're fired also.
00:59:54All right?
00:59:55So all three of you are fired.
00:59:57Thank you so much.
01:00:03Oh, yeah.
01:00:04As soon as we walked out...
01:00:05Oh, my God,
01:00:05the phone is ringing.
01:00:09Hello?
01:00:10Hello.
01:00:11This is Lord Sugar.
01:00:12I know you're expecting to see
01:00:14who's coming back to the house.
01:00:16Well,
01:00:17no-one's coming back to the house.
01:00:18No-one's coming back, guys.
01:00:20No-one's coming back.
01:00:21Wow.
01:00:22No way.
01:00:24Chuck me there.
01:00:25Come on, man.
01:00:26Triple firing.
01:00:28That has made it, like,
01:00:29really bad.
01:00:30That's brutal.
01:00:30That is absolutely brutal.
01:00:31I think he's clearly
01:00:32getting rid of the dead weight now.
01:00:36Now,
01:00:3711 candidates remain.
01:00:39The search for Lord Sugar's
01:00:42next business partner
01:00:44continues.
01:00:46Next time...
01:00:47Whoa.
01:00:48The next task is all about
01:00:50gamified fitness.
01:00:52Ow.
01:00:53...crossed wires...
01:00:53It is a bit of a stab, really.
01:00:55I would be disappointed
01:00:56in your shoes.
01:00:57Come on, you've got it!
01:00:58...a dose of reality...
01:00:59Are you making this up
01:01:00on the spot?
01:01:01Yes, he's making it up
01:01:02on the spot.
01:01:02...and in the boardroom...
01:01:04That was a nasty move.
01:01:05...game over.
01:01:06You're fired.
01:01:35...we do nothing to do with it.
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