- 16 hours ago
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🎮️
GamingTranscript
00:07Previously, I've arranged for you to sell live on one of the shopping channels.
00:12Raj was in the hot seat.
00:14Wow, wow, wow.
00:16Maura was under pressure.
00:17Get your tent, 30 seconds!
00:20And their sales failed to heat up.
00:22No callers on the lines at the moment.
00:24On the other team, Trey was running the show.
00:26If you haven't jumped in, jump in.
00:28Felucia called the shots.
00:30Guys, get inside it, get inside.
00:32Get in there, let me see, let me see.
00:33And sales soared.
00:35£1,603.79.
00:39Phil nearly tuned out.
00:41Next task, you are going to be the project manager.
00:44But Raj...
00:45The salesmanship was no good whatsoever.
00:48And Maura...
00:49You'd created complaints.
00:51...were turned off.
00:52You're fired.
00:53Now, seven candidates remain to fight for the chance to become...
00:57Lord Sugar's next business partner.
01:074am.
01:09Hello.
01:10Good morning.
01:11Lord Sugar would like to meet you at Chiswick House and Gardens in West London.
01:15The cars will be outside in 20 minutes.
01:17Okay.
01:20Where are you going?
01:23Wait, wait, you guys.
01:25Cars are going to be outside in 20 minutes.
01:27We're going to Chiswick House and Gardens in West London.
01:30What's Chiswick?
01:31What's Chiswick?
01:32It's a place.
01:33Thanks, Steve, for the information.
01:37Are you fancying project manager again?
01:39I can't be.
01:41Oh, you can't.
01:43Yeah, Phil has to be our project manager.
01:45Phil, you're leading the pack today.
01:47Chips are all in the middle.
01:48I'm ready to go.
01:49It's really good.
01:50If it's a food task, I'm feeling really, really, really, really confident.
02:05Well, here we are, week 10, all the other tasks.
02:08They mean nothing now.
02:09We have to win today.
02:10We are going to win.
02:10We are going to get you your first win.
02:15In the heart of leafy West London,
02:20and built by the 3rd Earl of Burlington,
02:24Chiswick House and Gardens.
02:36Good morning.
02:37Good morning, Mr.
02:38Now, this historic villa dates back to the 18th century.
02:43But for hundreds of years before that,
02:46this area had been known as Cheeswick,
02:49Old English for cheese farm.
02:52And is still home to a monthly cheese market.
02:56But, with an estimated 88 million vegans worldwide,
03:02it's no surprise that the global non-dairy cheese market
03:06is seeing some remarkable growth.
03:08With that in mind, I want you to create a vegan alternative to cheese.
03:14You have to create your own recipe, design the branding and packaging.
03:19Tomorrow, you'll be pitching your product to two major retailers.
03:24The team that secures the most orders will win,
03:27and on the losing team, at least one of you will be fired.
03:31Now, I'm going to mix the teams up a bit.
03:33Trey, come over here and join Nexus.
03:40Everything clear?
03:41Yes, sir.
03:42Well, good luck.
03:42I'll see you in the boardroom in a couple of days' time.
03:45Off you go.
03:48Two days to develop a dairy-free cheese alternative
03:51before serving it up to buyers tomorrow.
03:55As you all know, Lord Sugar has made me project manager for this task.
03:59First job for the other team...
04:00Hey, listen, I'm the cheesy one,
04:02so you'd feel like I should do a good job here.
04:05...find a grand fromage.
04:08Does anyone want to put themselves forward for project manager?
04:14Anyone got any experience?
04:18Honestly, I don't have any experience in vegan cheeses.
04:21Never eaten alternative cheese that I'm aware of.
04:24My cheese experience is mostly on a pizza.
04:26I've never tasted vegan cheese as such.
04:29I'm not a vegan, but I have eaten vegan cheese on a burger.
04:32You're the vegan cheese expert, don't you?
04:34Yeah.
04:34We've got that nailed.
04:35OK, guys, happy to be project manager.
04:38It's not my area of expertise,
04:40but I'm willing to put my neck on the line for this one and give it a go.
04:43Only three of us, but we're a really strong team,
04:45and I'm confident in all three of us.
04:46Yeah, absolutely.
04:49Downstairs...
04:50I feel I'm ready to lead you guys.
04:52I'm feeling really positive about this task.
04:54Professional pie maker Phil...
04:55In terms of, like, the vision,
04:56I would personally like to go with the cheese spread.
05:00...pushes for a premium plant-based product.
05:03What I'm thinking is, like, a gourmet cheese spread.
05:06I'm thinking high-end, something that you can see at a dinner party that you'd be proud to get out
05:10of your fridge, put it on the cheese platter.
05:12This is a high-quality cheese spread product, restaurant quality.
05:15I like the idea of creating something which we can really get behind in terms of really sleek branding.
05:20So, does anyone disagree?
05:21Are you happy to go...
05:22No, no, yeah, yeah, yeah.
05:23Let's go for a gourmet.
05:24OK, great.
05:24Sounds good.
05:26There is a little bit of pressure, but I know that I do thrive and I do work best under
05:30pressure, so I feel really good, I feel really happy, I'm really excited to get stuck into this task.
05:34Really what's important for me, this is a product which can be for everyone, the whole market.
05:41So, I'm more swayed towards a soft cheese, I think it's got more versatility.
05:46Chewing over their choices...
05:47To stand out on the shelf, I wouldn't go down the classic route, it's a very saturated market.
05:54Rachel's team...
05:55Exotic might present us with more opportunities, we can be a little bit risky with the flavours, go for something
05:59different.
06:00It probably is safer to do a classic one, it's just safer.
06:04If we're going to pitch to retailers, they're going to want to see something that stands out on their shelves,
06:07so the more colourful, the more bright, the more fun we can be, I think the more chance we are
06:11of engaging them from the get-go.
06:13I think I'm willing to take the risk with the exotic just because it gives you more opportunity to really
06:17show a USP.
06:20I did suggest classic to Rachel, but she was confident that she wanted to take a risk.
06:25With the exotic side, so fingers crossed it pays off.
06:28Definitely I want to have fun with it, and if we're going to go down the exotic route, we might
06:31as well go full scale.
06:35Trey, I'd like to make you sub-team leader, and Flo, also, I'd like you to support Trey in the
06:40branding and marketing team.
06:41While Phil dishes out jobs...
06:43We all know what high-end products look like, they're sleek, I want it to be simple, but effective.
06:48Also carving up her crew...
06:50So, Steve, you're okay to come along with me to the kitchen? Felicia, no pressure.
06:54Rachel.
06:55I know branding is your thing. Would you be willing to do the branding? I know there's a lot.
07:03I'd happily go to the kitchen by myself. The only thing with that is I do definitely want a second
07:07thing around tasting cheese,
07:08because at the end of the day, that is, if the taste is bad, then we've not got a product.
07:12Erm, so, to confirm then, I'll be doing the product name, the, erm, brand name, tagline, logo, and the video
07:22as well.
07:22Absolutely.
07:23Are you happy for the name to just be, just a playful variation of alternative cheese?
07:29Cheegan V's? Mixed up? No, okay.
07:34Everyone clear with what they're doing? Yeah. Great stuff, let's do it.
07:4011am.
07:41Today, half of each team will churn out brands, while the rest design flavours for their dairy-free treats.
07:49My strategy in the kitchen is just test as many combinations as possible,
07:53especially given the fact we've gone for exotic.
07:55Like, it could be wild, and we could get it so raw.
08:03At the test kitchens...
08:05This contains your base mix.
08:08..a briefing from experts in creating tasty treats.
08:11Some ingredients here will be better blended throughout the mixture.
08:15Some you might want to add as a garnish later.
08:17Next, on Phil's plate...
08:19Shall we start off with the main ingredients first, yeah?
08:23Find gourmet flavours to fit his vegan vision.
08:27Let me tell you what I was thinking just first.
08:29Yeah, yeah. I was thinking the truffle, which is like a mushroom-y sort of flavour.
08:31Okay.
08:32The thing is, with the truffle, I know it's very pungent, so I'm not...
08:35Okay.
08:35Like, we'd have to be careful with this, I think.
08:41Try that.
08:42Try that.
08:43Wow.
08:44That's really nice. Try that.
08:45Yeah, that's not strong at all.
08:46I would definitely agree with the truffle.
08:48I think it's a great selling point for the gourmet.
08:50Should we try some of this truffle?
08:51Yeah?
08:52With the bacon and the black pepper.
08:54Okay.
08:54See where that takes us.
08:55Yeah, yeah, yeah.
08:56Okay.
08:57By picking truffle, they've gone with a really overpowering ingredient.
09:01It's really tough to balance truffle.
09:03I hope that works out for them.
09:05Mmm, I like it.
09:06I like that a lot.
09:07That is our USP flavour.
09:11My suggestion was going to be something with matcha in it
09:13and something with some pomegranates in it, for sure.
09:17In search of unusual flavours...
09:19I do like it.
09:21Right, should we save that as batch one?
09:23Tasting duo, Steve and Rachel.
09:26What I was thinking was a curried vegan alternative to cheese,
09:29so you use some curried spices.
09:33I mean, it'll be an interesting taste, but should we give it a go?
09:37We've got cumin.
09:38Yeah.
09:38And we've got turmeric, which is kind of a curried ingredient.
09:42Garlic puree might be one.
09:51In terms of taste, it's curry flavoured, but it's not exotic.
09:55I mean, I would argue curried spices are exotic.
09:58If you don't think that...
10:00The curry theme is cool, but I'm just worried about it's not...
10:03Honestly, I don't know if curry cheeses exist,
10:06so I thought it would be quite a bold idea.
10:07No, it might not, but...
10:09I think we should probably experiment with adding something else in.
10:13Rachel brought Steve into the kitchen
10:15because she thought he would help her make a decision.
10:18Well, I've never heard of a vegan alternative curry cheese.
10:21I mean, maybe there's a reason for that.
10:22Nobody wants it.
10:24At the end of the world, yeah, I do like that.
10:26Tastes good, actually.
10:29Central London.
10:31Base for both teams.
10:33Leading design agency, We Are Social.
10:36Hi.
10:37Hey, how's it going?
10:38Hello.
10:39In need of a brand name and flying solo...
10:42The soft alternative vegan cheese.
10:45Felucia.
10:52Um...
10:53Do-do-do-do-do-do-do...
10:57Um...
10:58Think, think, think, think, think.
11:02What about Uda Free?
11:04Uda Free?
11:05Sounds a bit disgusting.
11:08Um...
11:09Just trying to think of names that make sense, but also are fun.
11:14The great alternative...
11:20Mmm...
11:24Across the hall...
11:25Sure, you want to go for scrumptious?
11:27Definitely resonates.
11:28For Trey and Flo, name signed off.
11:31Scrumptious spreads.
11:32OK, cool, let's go for that, scrumptious.
11:34Next, a high-end logo, fit for a dairy-free dinner party.
11:38I mean, it doesn't scream cheese, does it?
11:42I think he's going to prefer something clean and simple.
11:45Why don't we do a picture of a cheese and a knife?
11:47Or is that...
11:48Are we giving...
11:49Is that...
11:49That's not...
11:49No, OK.
11:50What do you want to do?
11:51Um, let's try it.
11:53Can you...
11:53Um, a cheese ball, for instance.
11:55Just a set of that.
11:56Or if you're just putting cheese by itself, let me just see what comes up.
12:01I think, cos I'm literally just trying to stick to what he said
12:03and keeping it as clean as possible.
12:04I think a jar, but...
12:06There'll be a jar, isn't it?
12:07What have you put a jar of cheese?
12:10So we can take just the outline that you've got, yeah?
12:12Yeah, the outline that you've drawn.
12:13Can we just take that?
12:14Turn it to white, whack it on the screen.
12:16Yeah, that's sort of size.
12:17Do you know what?
12:17That doesn't look too bad at all, does it?
12:18It's very classy, I like it.
12:21I think we've really hit the brief, and we've kept it clean and simple.
12:24I think that looks great.
12:25We'll leave it like that?
12:26Yeah.
12:28I'm leaning towards Big Softy.
12:31For Felucia...
12:32Yeah, yeah, just stick with it.
12:33I'm going to go with Big Softy.
12:35Name finally nailed.
12:38Hey, Felucia.
12:39Hey, Rachel, you all right?
12:41How are you guys getting on?
12:42So in terms of products, we've got like a more curry version,
12:46and then our final one, which we're playing with now,
12:49is a charcoal base.
12:51So which one is going in the actual box that we're demonstrating?
12:54We don't, we've not chosen yet.
12:56Does that mean the name won't actually have anything to do
12:59with what flavour it would be?
13:00I think...
13:01I think we need to, surely we need to have a name that's...
13:03I was going to say, I think we need to be relevant.
13:05So we need to make a decision, basically.
13:07We need to make a decision right now.
13:11I mean, in terms of flavour, I prefer the curry one at the moment.
13:14Are you guys going to go with the curry one, then?
13:17Yeah.
13:17Thank you so much, guys.
13:18I'm going to crack on with that.
13:19Bye. Bye-bye-bye.
13:21Curry and cheese.
13:22Mmm, that sounds disgusting.
13:24Ha-ha!
13:25That sounds nasty!
13:28So what we've gone with is a truffle.
13:31Also touching base.
13:33We've gone with, like, a vegan bacon crumb,
13:35which is, like, a salty sort of flavour.
13:37Phil's team.
13:39How's it been getting on with yourselves, with the branding?
13:41So it's basically called Scrumptious Spreads.
13:44That's the name of the brand.
13:45We've kept it very, very simple.
13:47We've gone for a royal blue.
13:48It's fairly simple, like you asked for, Phil, as well.
13:51So it's a very clean, simple design.
13:54A simple white font.
13:55OK, fine.
13:56Yep.
13:57OK, guys.
13:57See you. Take care.
13:58Bye-bye.
14:01In terms of the way they described it,
14:03it was reiterating simple.
14:05It just seems like they were using the word simple
14:07as a bit of an excuse for maybe the lack of creativity
14:10or whatever was happening there.
14:15Lunchtime.
14:16Truffling cheese. I like that.
14:19While Trey and Flo finesse fine details.
14:22Yes, yes, yes, yes.
14:23Oh, yeah, brilliant. Truffling cheese, yeah.
14:25I like that, yeah.
14:26Yeah.
14:26Spread thin.
14:27I really would love to play on the V of the vegan.
14:32Volusia.
14:33If I had more time, yes, I'd probably link it more with Big Softie,
14:37but I'm going to go with this.
14:40Can I just have it different shades of yellow in each one?
14:43And then where the V is, can I just have that as a green?
14:46Yeah.
14:47So I'm going to just go bright orange.
14:50Can I write in Big Softie?
14:52And can I make it bigger as well, please, the font?
14:54Could you type plant-based?
14:57100% vegan.
14:59Can I just put triangle shapes on there, please?
15:03I just, it's not relevant, but I just need to add something to it.
15:06Just all over, spread out the entire box.
15:09Okay, so can I just add curry inspired, where the logo is?
15:14Yeah.
15:15Okay, I think you stick with this.
15:18It says everything it needs to say.
15:20It doesn't look okay.
15:25Across town.
15:27I'm thinking we have the chilli flakes.
15:28Yes.
15:29While Rachel and Steve create a sample batch for tomorrow's pitches.
15:33It definitely tastes of curry.
15:35It's nice, actually.
15:36I don't love curry, and that is nice.
15:38Still refining his gourmet recipe.
15:41Tastes almost like salt and pepper with the truffle.
15:44Pie man, Phil.
15:47So we're looking for, like, a mushroom-y, salty cheese.
15:53What we could do is we could add more truffle.
15:57I definitely don't want to go too heavy with this.
15:59This is very strong.
16:01Maybe just a tiny bit.
16:11Yeah?
16:11Yeah.
16:12You can taste truffle in there as a predominant flavour.
16:14Definitely taste truffle in there as a predominant flavour.
16:16I don't think it needs any more.
16:18I think that's the right amount.
16:21There's a lot of numbers flying back and forth.
16:23I hope he's got the right figures, because this is going to be really important for the formulation later.
16:28So we used 30 grams of truffle, then we used vegan bacon nooch, and we used 12 grams, caramelised red
16:34onions at 10 grams.
16:35We did use strong ingredients there, and I think we've got the right quantities.
16:416pm.
16:42Tonight, both teams must create videos to encourage tomorrow's buyers to bite.
16:48My idea was you're transitioning into a new scene for a different occasion.
16:52Taking the lead for scrumptious spreads.
16:55I am aware, though, it's a viral-type video, so therefore, song and dance probably resonates more so.
17:01Award-winning songwriter, Trey.
17:04So what I'm thinking is maybe having kind of like some sort of rhyme thing going on, so like a...
17:08I think you should do it half and half, right?
17:11A truffle in cheese and a scrumptious bread.
17:14Da-da-da-da-da-da-da-da-da-da.
17:16I'm going to have to teach you how to rap or something.
17:17I don't know if it would sound good, me trying to rap or something.
17:21It doesn't need to sound good.
17:21It needs to be viral.
17:22So a truffle in cheese, a scrumptious spread.
17:26And you say, a glass of wine, nice bit of bread.
17:29A glass of wine or a nice bit of bread.
17:32Something called for every persuasion or something like that.
17:34We are the standout spread for every occasion, yeah?
17:37Yes, cool.
17:39That's not bad.
17:44What I'm thinking to do is I'll put myself in the scene, interacting with the voiceover.
17:51Already shooting her video.
17:53I'm going to do the voiceover in my head and react to the camera.
17:55It's going to look very weird, but we're going to get it done.
17:59One woman show for Lucia.
18:01Okay, Lucia, you got this.
18:04All right.
18:06That's recording.
18:08What if you're ready?
18:09So that was me.
18:10I started.
18:12It's fine.
18:13Can we start again?
18:14Sorry.
18:14All right.
18:15Ready?
18:16Ready.
18:26Okay, let's see what that looks like.
18:28Oh, my God, this is so embarrassing.
18:32Do you know what?
18:32It would really be useful to have a second opinion on this.
18:36Felicia spent all day doing the branding for a brand new product.
18:40She's come to do the video.
18:42She's not mentioning the product.
18:44No mention that it's exotic or new.
18:47What is the point of this video?
18:49Are you looking for a change in scenery?
18:52Not that kind of scenery.
18:54I'm talking about vegan alternative to cheese.
18:59Me just jumping into it randomly is going to make no sense now.
19:02For music man Trey.
19:04See, I think it's going to be easier for continuity if you just do the whole thing.
19:07A last minute change of line up.
19:10Right, I'm getting stressed.
19:12This is good.
19:13Stress is good.
19:13No, because I laugh when I'm stressed.
19:15Okay.
19:16So, jump.
19:18Ready?
19:19A truffling flavour.
19:21A scrumptious spread.
19:21Oh, okay, go again.
19:23You ready?
19:24Yeah.
19:25Jump and catch it.
19:27A truffling flavour.
19:28A scrumptious spread.
19:31So, do the same sort of thing.
19:32We've got to be quick because we've got transitions.
19:34I'm trying.
19:34Say your line.
19:35Okay?
19:35Okay.
19:36Ready?
19:37Yeah.
19:38A truffling flavour.
19:40A scrumptious spread.
19:44I'm really sorry.
19:45You can do this, I promise, right?
19:45It's so hot and stressed.
19:47Let's go again, right?
19:48Okay.
19:48A truffling flavour.
19:50A scrumptious spread.
19:52Okay.
19:53That's recorded, yeah?
19:55Yes.
19:55Okay, cool.
19:56Change of seed.
19:56Cool.
19:57Ready?
19:59The standout spread for every occasion.
20:02I'm swinging my hips.
20:03I must look dreadful.
20:05The team are in there creating their social media teas,
20:07and it's feeling much more like an infomercial
20:09than an engaging social media video.
20:11This is supposed to be something that encourages people
20:14to re-share it amongst their followers.
20:16At the moment, I'd be pressing the reject button.
20:19A vegan delight for every persuasion.
20:25Okay, that's it.
20:26Yeah?
20:28It's honestly the best option for you.
20:31It's really a big softie.
20:327pm.
20:34So cheesy for outtaking.
20:37Brands in place.
20:39I think that's an absolute masterpiece.
20:42Flavours fixed.
20:44Tomorrow, pitch plant-based cheese alternatives
20:47to two major retailers.
20:537am.
20:54Right, guys.
20:55Nice to see you all again.
20:56For project manager Phil.
20:58Right, I think what we should do is have a look at it.
21:00First impressions of scrumptious spreads.
21:04It's very empty on top.
21:07Scrumptious spreads could be anything,
21:09and the only way to know is through these kind of small bullet points.
21:14I mean, it does say truffling cheese at the front there.
21:17Truffling cheese?
21:17To me, like, that wouldn't scream out vegan cheese.
21:21If I'm a consumer and I'm going through the supermarkets,
21:25all I'm reading is scrumptious spreads.
21:26I don't know if there's a cheese.
21:27I think because...
21:28I'll try, try one second.
21:29My biggest concern here is that you just don't know
21:33is the cheese, is it vegan, dairy-free.
21:36It's not appealing in terms of when I pick this up.
21:42Across the hall...
21:43That's cute.
21:44Yeah?
21:44That is... That is cool.
21:46Branding approved.
21:48I love the name Big Softie.
21:49It's a common phrase used, so I think it's brilliant.
21:51Next, a taste test for Steve and Rachel's spicy snack.
21:57Here we go.
22:02It's definitely got a kick.
22:05It's a new... It's new.
22:07You know what?
22:08It tastes like curry, and I'm familiar with curry, so that's nice.
22:11I'm just now thinking,
22:13are you guys familiar with curry going with vegan alternatives
22:16or this kind of product in general?
22:18I think it's always a risk creating something
22:20that's not on the market already.
22:22I think we've created something which is unique,
22:23which should hopefully appeal to people
22:25that are both vegan and non-vegan,
22:27so you want to try something new.
22:30There is a huge risk in choosing curry-inspired
22:33or curry-flavour in this product.
22:35Definitely something I've not personally had before,
22:37so hopefully the clientele or the consumers
22:40will be more interested.
22:42I still like them.
22:43Yeah?
22:44Which is, um, good news.
22:49Getting to try Phil's gourmet flavours...
22:52Doesn't smell of truffle, initial thoughts.
22:54...the other team.
22:58I wouldn't say, if I did a blind test in it, that it was truffle.
23:04We did, like, we did add some ingredients
23:07to make sure that the truffle wasn't overpowering.
23:09No, I think it tastes like mushroom-y,
23:11but I wouldn't say it was screaming truffle.
23:15But you can't taste it on instant impact when you need to.
23:17I'm actually a little bit happier with that fact.
23:20I'm actually happy it's slightly toned down,
23:22because that was actually my biggest concern,
23:24so I think that's worked out very well on our side.
23:30Next, for Rachel...
23:32I can't wait to see this brand identity video.
23:34...the premiere of their promotional video.
23:37Hey, you.
23:39Yes, you.
23:40Are you looking for a change in scenery?
23:43Not that kind of scenery.
23:47I'm talking about vegan alternative to cheese.
23:51Come on.
23:52It's vegan, plant-based.
23:55It's honestly the best option for you.
23:58It's really a big softie.
24:02I think the criticism will be
24:04it's not obvious what it is at the beginning.
24:08Erm, I think in this case,
24:10there's something we're going to just need to take on the chin.
24:11There was a lot to do.
24:12Honestly, I do understand doing it on my own,
24:14but I think even if there was one other person
24:17behind the camera, for example,
24:18or that could direct without me running back and forth,
24:21just having that additional support to actually...
24:23I do get you.
24:24However, I did really value having Stephen there
24:26because he was the one that came up with the idea
24:28and it was difficult yesterday.
24:31A troubling flavour, a scrumptious spread.
24:36A glass of wine, a nice piece of bread.
24:41A vegan delight for every persuasion.
24:52What I would say is, I like the fact that you've got factual information in there.
24:56The music choice, though, just a little bit dull.
25:00Is it exciting enough?
25:01That's my only concern.
25:02That's my only concern.
25:03That was my initial reaction.
25:05I was like, okay, is this something that engages the audience?
25:09Probably not as much as, you know, other TikToks or Reels.
25:12Well, let me just say one more thing as well, which is really good about this.
25:15Bear in mind, it rhymes.
25:16If kids actually get it and they actually learn the rhyme,
25:18they can rap it themselves.
25:21It's meant to engage the audience.
25:22I was waiting for a climatic moment.
25:25It never came.
25:26It was almost very monotone throughout.
25:28If I was watching that TikTok video, I'd probably scroll past it.
25:31I know you're a brilliant pitcher, Trey.
25:32You can sell the dream.
25:34So I'd like you to come with me this morning.
25:35We'll do the pitch.
25:3810am.
25:39While half of each team heads straight for their first pitch,
25:44the rest will canvas opinions on their vegan creations.
25:48I think your branding and our ingredients and the taste
25:52has all aligned really well.
25:53I've got a brand.
25:54It's business, baby.
25:55It's a business.
25:56Let's go.
25:59St Albans.
26:01Pitching scrumptious spreads to leading organic supermarket,
26:05Whole Foods.
26:06Hi there.
26:07Pie Man, Phil.
26:09We're really excited to talk to you today about our new product,
26:13which is truffling cheese.
26:18And, yeah, so, apologies.
26:24Yeah, so the ingredients that we've put into this product
26:26are really top quality, high-end,
26:29and they really give that luxury feel.
26:32Yeah, so what I'm going to do is I'm going to play a short video
26:36that we've created.
26:39A truffling flavour, a scrumptious spread.
26:45A glass of wine, a nice piece of bread.
26:49The standout spread for every occasion.
26:52Vegan-friendly alternative cheese.
26:55Do you think there's maybe a little bit of a disconnect
26:57between kind of what you're trying to do with a very high-end product
27:00and then the video itself?
27:04I'll answer that.
27:05I mean, I'm glad you actually asked that
27:06because we wanted a bit of a rhyme,
27:07almost like a, not quite a rap,
27:09but a bit of a rhyme that people could say
27:10in a way that rhymes.
27:12And that was something that was really important to capture there.
27:14And I feel we've captured it a bit
27:15because I saw a couple of smiles coming from you.
27:20I think it's good in terms of you are showing different occasions,
27:24but I'm still unclear about how this is actually a gourmet product.
27:31Yeah, so for me, the truffle is the main driver behind why this is gourmet.
27:37And yet I cannot taste any truffle in this cheese.
27:40Ultimately, we wanted this to have a luxurious feel.
27:42We didn't want the pungentness of the truffle to be too overpowering.
27:47If you're stating as a flavour, the primary flavour is truffle,
27:51which it is on your packaging,
27:53you need to taste truffle first.
27:57Appreciate it. Thank you.
28:00Bit of a shaky start, but you know what?
28:01Don't worry about that. We've got into our flow.
28:03I think, for me, when I heard your shaky start, I heard passion.
28:06Yeah. Do you want to get out of here?
28:06Yeah, let's go.
28:10Hi.
28:11Giving Big Softie the hard sell.
28:13Good afternoon, I'm Rachel. This is Felicia.
28:16Felicia and Rachel.
28:18And we're here today to speak to you about our brand new vegan alternative to cheese product,
28:23Big Softie.
28:24Now, instantly, when you think of someone who's a Big Softie,
28:26it's someone who maybe had been prejudged on first appearance,
28:30but once you get to know them, you realise they're a softie at heart.
28:33And also, we use Big Softie because, essentially,
28:35it is a big, soft piece of vegan alternative to cheese.
28:39Hey, you.
28:41Yes, you.
28:42Are you looking for a change in scenery?
28:45Not that kind of scenery.
28:47I'm talking about vegan alternative to cheese.
28:50It's honestly the best option for you.
28:53It's really a Big Softie.
28:56Could we talk packaging, briefly?
28:58Buying this as a customer, you wouldn't know that it's curry flavoured.
29:02Until probably you got home, and then you might either eat pleasantly or unpleasantly surprised.
29:08OK, but what we wanted to do was let people read the name,
29:11see what the product is, and then, through intrigue, find the curry inspired.
29:15To assume somebody's going to pick it up and look at the bottom, I think, is very unlikely.
29:20So, let's talk about your video.
29:22Obviously, it's got to be short, it's got to be punchy.
29:25Why was there no cheese or no product in the video?
29:30Erm, we...
29:33I will start with the fact that when Felicia created it,
29:37I don't know if you overheard she said, changing the scenery,
29:40and we're all about changing the scene within the vegan alternative market,
29:44so that's where that came from.
29:45I get what the advert's saying about kind of getting transported somewhere different.
29:49I have to say where this is transporting me is to a pub curry from the 1980s.
29:55If they see curry inspired, it's something that's eaten a lot in the UK,
29:59and we thought we'd play on that, and they might actually encourage people to try it.
30:02It feels like quite a tough ask to get somebody to try a vegan alternative to cheese for the first
30:08time
30:08and to try curry cheese for the first time.
30:12Thank you so much.
30:16Bringing up some of the things about how the packaging could have been different,
30:19we can absolutely take on board, and it just prepares us more for the second pitch.
30:22Yep.
30:23Let's go.
30:26Central London.
30:27Try the product, see what you think.
30:29Taking the public pulse on scrumptious spreads.
30:32It'd be lovely to get all of your opinions.
30:34Paul and Flour.
30:36That's an exceptional texture, that's really lovely.
30:39If I bought that as a truffle cheese, though, I would probably want a hint more truffle.
30:42Yeah, you're probably going to disappoint truffle fans with that labelling.
30:46I'm getting a strong, cheesy flavour, but not with any truffle on top.
30:51Okay.
30:51I don't think that tastes very truffling.
30:53Let's just say walking down the aisle, would you pick it up?
30:56If I were looking at that on a shelf with other non-vegan products, it absolutely wouldn't
30:59jump out to me as a vegan product.
31:01And there's also this kind of space up here, and I just feel like this could be used to scream
31:05at me.
31:06Tell me there's something amazing and delicious inside of it, and then I'm going to pick it up the shelves.
31:10Okay.
31:14Please tuck in, and it'd be great to hear your immediate thoughts.
31:18Seeking fans of Big Softie.
31:20I might not have loads of it, but maybe just some one or two crackers.
31:25Steve.
31:27I think the packaging is a little bit basic.
31:30There's no way that you can see that it's a vegan cheese just by looking at it.
31:34For me personally, I found the whole packaging rather underwhelming.
31:38Understood, right.
31:39A bit confused by the product name.
31:41It has no indication or connection with the curry flavour.
31:45It has more of a connection with ice cream than who would eat curry-flavoured ice cream.
31:49Thank you for your feedback.
31:50Really appreciate it.
31:544 p.m., with over 4,000 stores worldwide, supermarket giants Tesco.
32:02They were expecting more of a truffle flavour to come through.
32:05Before pitching...
32:07On the marketing and branding side and the packaging.
32:09For both teams, a chance to digest feedback on their food.
32:13The feedback was more sort of middling to negative.
32:17They did say, and this I think came from most, if not everyone,
32:21that they wished there was more on the front of the packaging.
32:23So the curry-inspired flavouring, for instance, being on the top.
32:26That came up in the pitch as well, so that's definitely something good to be aware of.
32:30Take away from, yeah.
32:31What about the name, Big Softie?
32:32One of the comments that came up was, it sounds like an ice cream brand.
32:35Okay.
32:36I'm happy to address the concerns from the experts in a way that says,
32:40we've spoken to experts earlier and they suggested ABC,
32:43so we can address it before they do.
32:47First, to take on the grocery giant.
32:50So, good afternoon, everybody.
32:52We are Scrumptious Spreads.
32:54Paul, Flo, Trey and Phil.
32:58Truffling cheese is a premium, vegan, alternative spread.
33:04Alternative cheese spread, sorry.
33:07We truly believe we have created the standout spread for every occasion.
33:12So, yeah, Scrumptious Spreads.
33:14When you hear it, everybody knows kind of what it means,
33:16so it's giving you a taste of what's going to be inside,
33:18which is going to be Scrumptious.
33:20With the word spreads, it's a word that appeals across all demographics,
33:26keeping it broad.
33:28So that is Scrumptious Spreads.
33:30I'm getting mixed messages.
33:32Gourmet and spread.
33:34Talk me through the tension that I can see there in terms of those things.
33:38It's not extremely gourmet.
33:40We're not trying to sell, you know, we're not trying to sell caviar here.
33:44You know, this is a cheese spread ultimately,
33:46but it is a really good quality cheese spread.
33:49Do you think calling it a spread helps or hinders your goal?
33:55So, Flo?
33:56No, no.
33:57Okay, yeah.
33:58Yeah, exactly that.
33:59So, we used the word spread.
34:02I guess we didn't want to pigeonhole ourselves,
34:05so we want to keep it broad.
34:07I can't help but notice you've got this great space here
34:09that you could talk about the product.
34:12With regard to the packaging,
34:15it was never supposed to be this empty space.
34:17There are a lot of things that are supposed to go there,
34:19vegan-friendly, et cetera,
34:20so that's definitely an oversight on our part.
34:23I mean, the first thing I thought about was the truffle mac and cheese.
34:26There are endless uses for this,
34:27but you're doing the product a disservice by not showering about that.
34:32Appreciate it.
34:35Hey, you.
34:37Hoping for a large order of big softie...
34:40Not that kind of scenery.
34:41...Felusha, Steve and Rachel.
34:44We did a little taste test and the feedback was very, very positive.
34:50In actual fact, when we spoke to these guys,
34:54we were told that the...
35:00lost my trailer for...
35:01Should we pass on to Felusha?
35:03We can come back to your trailer for...
35:07Let's pass on to Felusha,
35:09because I've lost my trailer for...
35:10We'll be right back, Steve, don't we?
35:11Full transparency,
35:13we did receive some feedback
35:14that the name would be better on the front
35:16in terms of the type,
35:17and that is definitely something
35:18we're going to take on board
35:19and input in the next edit of our box, essentially.
35:23I get curry's, you know,
35:26it's a very popular flavour profile,
35:27but I'm not really familiar.
35:28It's sort of widely used in the dairy context.
35:34So, for us, it was really important
35:36that we used a familiar taste
35:38but made it exciting at the same time,
35:40because we want to entice people into the market
35:41who have been sat on the fence.
35:43But to sort of convert sceptics
35:45with something brand new
35:46that we've never seen,
35:47even in mainstream cheese,
35:48does feel a little risky.
35:50Can we talk a little bit
35:51about your promotional video?
35:52I am intrigued
35:56by the lack of branding.
35:58Full transparency,
36:00it genuinely might just be considered
36:01an oversight
36:02in terms of being able to just add
36:03a big softie.
36:04Quite a big oversight.
36:05Yeah, and I'm being completely transparent
36:06with you guys.
36:07For me, the branding,
36:09it was giving me sort of
36:10trivial pursuit vibes, you know.
36:12It's not screaming,
36:13I'm foodie, I'm delicious,
36:14I'm here to impress your guests.
36:17Thank you so much.
36:18Thank you very much.
36:22Pitches over.
36:23It was a risk we took
36:24going with that curry flavour
36:25but we wanted to go unique.
36:27Well, as you say,
36:27high risk, high reward.
36:28Let's hope it's a high enough reward.
36:30The branding received
36:31quite a bit of criticism,
36:32sadly, from both pitches
36:34and the consumer feedback
36:35so it is definitely
36:36going to get picked up
36:37in the boardroom.
36:38We could not have done
36:39any more.
36:39That's the thing
36:40that I'm proud of.
36:41We couldn't have given
36:41any more.
36:43Completely agree.
36:44Lord Sugar made it quite clear
36:45if we lose this task
36:46I'm out of here.
36:47One thing I will say is
36:48I will go into that boardroom
36:50with my head held high
36:51knowing that I've created
36:51a really good product
36:52that we actually really love.
36:54Tonight,
36:55orders, if any,
36:56will be totaled.
36:58Tomorrow,
36:58for one team,
37:00hard cheese.
37:08You can go through
37:09to the boardroom now.
37:29You can go through
37:30to the boardroom now.
37:31So, for this task
37:33I wanted you
37:34to produce
37:35and brand
37:37vegan alternative cheese
37:39and then pitch it
37:41to retailers.
37:42Phil.
37:43Yes, Lord Sugar.
37:44I made it
37:45quite clear to you
37:46that this was
37:47your last chance.
37:49You're going to be
37:50the project manager
37:51and if your team
37:52loses today,
37:54then you're out that door.
37:56OK.
37:57Anyway,
37:58you went for the spread,
38:00didn't you?
38:00Yes.
38:01The idea
38:02that we had
38:03and the vision was
38:03that we wanted to create
38:04a premium alternative
38:06vegan cheese.
38:08Premium.
38:08So we looked at the ingredients
38:10and the first thing
38:11that stood out to me
38:12were the truffles.
38:13Am I going to drop dead
38:14if I have some of this
38:15or what?
38:15I hope not.
38:17Right.
38:21I can't taste any truffle
38:22there really.
38:23You know,
38:24it's kind of
38:24vegan alternative cheese
38:25with a hint of truffle.
38:27But,
38:28it's quite nice.
38:30The problem is,
38:31if I was walking
38:31down a supermarket shelf,
38:33I would think
38:33this is a brew cream.
38:36Right.
38:37It looks like brew cream
38:38to me, right?
38:39I have to say
38:40the packing is terrible.
38:42Sorry.
38:43I mean,
38:43come on,
38:44look at it.
38:45Nothing on the top here.
38:46It is terrible.
38:47My biggest concern
38:48for that product,
38:49Lord Sugar,
38:49is that if you're
38:49walking past
38:50the supermarket shelf,
38:51it wouldn't,
38:52even if you picked it up,
38:53you wouldn't know
38:53what it was.
38:54Exactly.
38:54Seeing the font
38:55and the design
38:56on the computer screen
38:57and it was so misleading
38:58in terms of the actual size
38:59of the pot.
39:00It didn't have mushroom
39:01on the hair then.
39:05Anyway,
39:06they're responsible
39:06for the cosmetics of it
39:08and also for making a video.
39:10Is that right?
39:11That's right.
39:11Let's have a look
39:12what you came up with.
39:14A glass of wine
39:15and nice piece of bread.
39:19A vegan delight
39:20for every persuasion.
39:24The standout spread
39:26for every occasion.
39:27Vegan-friendly alternative cheese.
39:31I can see your netball
39:32has come in handy there.
39:35Trey was teaching me
39:36how to rap
39:36and I have to say
39:37I was pretty uncomfortable
39:38doing it
39:39because it's something
39:39that I've never...
39:40That was the rap,
39:40that was the rap,
39:41wasn't it?
39:42I end up more like
39:43rhythmic poetry.
39:44You know I'm old
39:46so I don't understand
39:47all these things.
39:49Is that bloke Stormzy out there?
39:50Would he be worried
39:52about that or what?
39:53Definitely not.
39:54But Flo was actually
39:55a lot better
39:55than I thought she would be.
39:57She had Flo in the end.
39:58I'm impressed
39:59that you mentioned Stormzy
40:00though.
40:02That's good.
40:03I think the idea
40:04was to have something
40:04that potentially
40:05could go viral.
40:06We just thought
40:07it would look
40:07kind of tongue-in-cheek
40:08and give it
40:10a broader appeal.
40:11That's not too bad.
40:12The reason it's not too bad
40:14is because I understood
40:15what you're selling.
40:17OK, we get down
40:18to the pitches now.
40:20So how did you feel there, Phil?
40:22I heard you stumbled
40:23a little bit
40:23in the beginning.
40:24Is that right?
40:24Yeah, I was honestly
40:26struggling with
40:27the mouthful
40:28which is premium
40:30vegan alternative
40:31cheese spread
40:31and I think I had it
40:33in my head a little bit
40:33that that was a very
40:34important part
40:34for me to get out.
40:35I've made a little
40:36motif here,
40:38V-A-T-C.
40:39Yeah.
40:40Vegan alternative
40:41to cheese.
40:42V-A-T.
40:43I'm not that smart
40:44unfortunately.
40:45So I tried to say it
40:46and I said it wrong.
40:47It didn't take long.
40:50You're smarter than that.
40:52That's why you're
40:53on that side of the table.
40:56Let's move on.
40:57Supreme.
40:59You were going
40:59for an exotic taste.
41:01Is that right?
41:02Yes.
41:02So Steve and I
41:03tried several different
41:04ingredients.
41:05We had to make
41:06a bit of a quick
41:07decision, didn't we
41:07as a team?
41:08And we went
41:09with the curry
41:09inspired option.
41:11Curry?
41:11Yes.
41:12Who came up
41:13with curry then?
41:14Steve did.
41:14Me, yeah.
41:15For exotic,
41:16do you get out much?
41:18Well, the way I look
41:18at exotic is
41:19some of the competitors
41:20are creating
41:21kimchi-flavored cheeses,
41:23Sauvignon Blanc-flavored cheeses.
41:25So we wanted to go
41:25down that route.
41:26This is an acquired taste.
41:29But unlike your one
41:30where one can't
41:32detect the truffles,
41:34they said they're
41:35going curry.
41:36Yeah.
41:37And it is curry
41:37when you taste it.
41:38Your tongue will be
41:39tingling in a second.
41:40Yeah.
41:41What's the name
41:41you came up with?
41:42So the name is
41:43Big Softie.
41:45Named after me then.
41:47First person
41:47that came to mind
41:48obviously.
41:48Did you come up
41:49with some names,
41:50Steve?
41:50Didn't you?
41:50You came up
41:51with Cheegan V's.
41:53Cheegan V's.
41:53I was thinking
41:54mixed up vegan cheese
41:55and trying to come up with...
41:56I'll tell you what,
41:57I think that suggestion
41:58was Tuck Inferible.
42:01I agree.
42:03Tuck Inferible,
42:04that's what that is.
42:06So there was three of you
42:07so you had to deal
42:08with all the branding
42:09and everything.
42:10So I did all the branding.
42:11Do you think that was
42:11a right move
42:12when there's only three of you?
42:14I guess for me
42:14it was important
42:15that we had a good
42:16tasting product
42:17and yes,
42:17Fallujah had a lot
42:18of work to do
42:18however that's business.
42:19You do have to put
42:20a graft in
42:20and I know she's not
42:21scared of putting a graft in
42:22and I'm still pleased
42:23we went with that.
42:23You also had to make
42:24the video, right?
42:25Yes.
42:26So shall we see
42:26what you came up with?
42:28Okay.
42:29Hey.
42:30You.
42:31Yes, you.
42:32Are you looking
42:32for a change in scenery?
42:35Not that kind of scenery.
42:39I'm talking about
42:40vegan alternative
42:41to cheese.
42:42It's honestly
42:43the best option for you.
42:45It's really a big softie.
42:47Hmm.
42:49Is that it?
42:50Essentially, yeah.
42:51Well,
42:52I'll be the first one
42:52to admit, Lord Sugar,
42:53and I did say this
42:54in the pitch as well,
42:55that it was missing
42:57a few details.
42:58This was the last thing
42:59I did.
42:59I didn't get it at all.
43:01Which I will be the
43:02put my hands up
43:02and say definitely
43:04would be work.
43:04I would change on it.
43:05It wasn't the most
43:06engaging video.
43:06It wasn't that exciting.
43:08However, I will take
43:09joint responsibility
43:10with Felicia
43:10because I sent her there.
43:11You weren't there,
43:11though, was you?
43:12I know,
43:12but I sent her there
43:13by herself
43:13and I am the project manager
43:14so I won't...
43:15So are you agreeing with me
43:16that one person
43:17should have devised
43:18the actual cheese itself
43:20and the big job
43:22was packaging,
43:24presentation
43:24and all that stuff.
43:25I agree.
43:25It was a very big job.
43:26However,
43:26I stand by my decisions.
43:28Unfortunately,
43:28the video,
43:29that's when we lacked
43:30and we could have done
43:30with an extra person.
43:31I think definitely
43:32with the video
43:32because,
43:32by my own Lord Sugar,
43:33I mean,
43:34I had to create the concept.
43:34I had to film it myself.
43:35I had to direct it
43:36and be in it as well.
43:38OK.
43:39I think it's time
43:41we get down to
43:42let's see
43:42what the retailers thought.
43:44So, Tim,
43:45can you tell me
43:45how many orders
43:48the High Street retailer
43:49gave your team?
43:51Well,
43:51despite some concerns
43:52around the branding,
43:54they, like you,
43:55didn't mind the taste
43:56and they decided
43:57to place a small order
43:58of 3,000 units.
44:013,000.
44:02OK.
44:03Karen,
44:04what about your team?
44:05Well, Alan,
44:06they weren't keen
44:08on the taste
44:08and they didn't think
44:09anyone would buy
44:10a curry-flavoured cheese
44:13and they didn't like
44:14the branding either
44:15so I'm afraid
44:16no orders.
44:19Tim,
44:20what about
44:20the large supermarket chain?
44:22They actually
44:22really liked the taste
44:24to the point
44:25they made an order
44:26of 15,000 units.
44:3015,000?
44:31Oh.
44:33Over to you, Karen.
44:34What happened
44:35to your team?
44:35Well, Alan,
44:36they really
44:40didn't like the taste
44:41again
44:41and I'm afraid
44:43didn't like the branding
44:45either
44:45so no orders.
44:50Oh,
44:51there you go.
44:52A win for Phil.
44:53At last.
44:54It's as rare as a toilet roll
44:55in the pandemic,
44:56that is.
44:57We couldn't get rid of you.
44:59You're like damp,
45:00you are.
45:00Yes.
45:01Yeah.
45:01Yeah.
45:02So,
45:04congratulations
45:05on your first-time win.
45:07Back at the house,
45:08I've ordered
45:09a bespoke dining experience
45:12with a Michelin-starred chef,
45:15Tom Brown.
45:16So, off you go
45:17and I'll see you
45:18on the next task,
45:19yeah?
45:49You've got a beautiful
45:50seafood dinner ahead of it.
45:51No vegan cheese alternative,
45:53I'm afraid.
45:54Sorry.
45:55Very nice.
45:55You know what?
45:56First win,
45:57feeling so happy.
45:58When Long Sugar said
45:59that we'd won,
46:00I couldn't believe it.
46:01Phil, how does it feel
46:01on your first winning treat?
46:03Ah, the taste of success.
46:04He's been waiting
46:0510 tasks to say that.
46:07I do believe
46:07we came together
46:08really well as a team
46:09and did our part.
46:11So, really, really proud
46:11of them.
46:12Nexus wins again,
46:12I guess.
46:13Wow.
46:14God, this food is incredible.
46:15What a treat, guys.
46:16He went through blood,
46:17sweat and tears
46:18to be here in this moment.
46:21Phil was a brilliant
46:22project manager
46:23and I have to say,
46:24yeah, we all really
46:25contributed.
46:27And, yeah,
46:27what a win.
46:28What a want to win.
46:29Thank you very much.
46:30Thank you, Phil.
46:31Cheers, guys.
46:31Cheers, guys.
46:39Naturally,
46:39as someone knew
46:40trying it,
46:41maybe something
46:41a bit more classic
46:42would have been
46:42a bit more palatable.
46:43I thought it was a good
46:44idea to go down
46:44the exotic route.
46:45I genuinely felt confident.
46:47Based on the overall vision
46:48and the overall concept,
46:49Rachel, as project manager,
46:51needs to take responsibility.
46:52At the end of the day,
46:53I came up with the curry flavor.
46:54I stand by it,
46:55but obviously with hindsight.
46:56I think it was just a risk
46:57in itself putting curry
46:58in vegan alternative to cheese.
47:01Steve was very keen
47:02on the curry flavor,
47:03so if we go down for flavor,
47:05it has to be Steve's responsibility.
47:07The video did let us down.
47:08If I had the choice
47:09to have not done a video,
47:10I would have not done a video.
47:11I was literally in the deep end
47:12in terms of how much
47:13I had to do.
47:14Felucia should be strong enough
47:15at this point
47:16to go off by herself
47:17because that's what you
47:17have to do in business.
47:18If that was too much for her,
47:19then maybe that's not for her.
47:31Yes, could you send
47:32the three of them in, please?
47:45Right, I guess you've had time
47:49to reflect over this.
47:52Rachel, what I consider
47:54the largest part of this task,
47:57advertising, the packaging,
48:00the branding and all that stuff,
48:02you left it to one person
48:03who didn't do a very good job.
48:05I'll take it on the chin
48:06that I sent Felucia
48:07to branding by herself.
48:08However, I had no pushback
48:10in the initial meeting.
48:12Felucia's neck of the woods
48:13is branding.
48:14You've said that
48:14many times you're in tasks,
48:16advertising, branding
48:17is your thing.
48:18So I felt I put people
48:19in the correct strength
48:20and like going forward
48:21to the project manager as well,
48:22I put my neck on the line.
48:24I think at the end of the day,
48:25we do have to take
48:26joint responsibility.
48:27I think it's as simple as that
48:28and I think to be honest,
48:29we've got to take
48:30joint responsibility for the taste.
48:31It was my idea
48:32and I absolutely stand by that.
48:34It was 100% your idea, wasn't it?
48:36Do you still stand by your product?
48:38Honestly, I stand by the taste of it
48:39but I do want to say
48:40if I made a mistake
48:41sending Felucia by herself,
48:43then I will absolutely accept that
48:44but I don't want that to be
48:45defined my performance
48:47in the ten tasks.
48:48Well, the thing is, Rachel,
48:51what I'm hearing from you
48:52at the moment is
48:53you stand by the curry,
48:55you take responsibility
48:57for the video.
48:58I mean, you're digging yourself
48:59a hole as far as I'm concerned.
49:01You're leaving me nowhere to go.
49:03This wasn't my kind of task
49:04but I still put my neck on the line.
49:06I took a risk and it didn't pay off.
49:07If someone's going today
49:07out of you three,
49:08who is it?
49:09I think given this task,
49:11it should be Felucia
49:12and regrettably
49:13because it was down to,
49:14a lot of it was down to the branding
49:16but I don't believe it should be me
49:17given my performance
49:18in this process.
49:19Look, if we're looking at the product,
49:20at the end of the day,
49:20the other team had,
49:22as you said,
49:23not very good branding either
49:24but it was a taste
49:25that swayed the consumers.
49:26At the end of the day,
49:27I can edit the box.
49:29I can put the curry inspired
49:29on the front cover
49:30but the taste of the product
49:32is the taste of the product.
49:33If we can change the branding,
49:34then we can change the taste.
49:35My point is that
49:35their product itself
49:37got very negative criticism
49:38in terms of how it looked
49:40externally.
49:41Yeah.
49:41The same kind of
49:42negative criticism we got
49:43but because of the taste,
49:44they still got 18,000 orders.
49:46It's a sound argument.
49:48I think at the end of the day,
49:50we have got the product wrong
49:51and that was my idea.
49:52Rachel also agreed
49:54with the idea.
49:55I've put my neck on the line
49:57with this product.
49:58I've taken risks
49:59in the last few weeks.
50:00I've taken risks
50:01which have paid off.
50:03In fact,
50:03I haven't been back
50:04in this boardroom
50:04since task two.
50:06Okay.
50:07Felicia,
50:07you have been quoted
50:09throughout the course
50:09of this process.
50:10Look, I'm good at branding
50:11and I can show you
50:13what to do.
50:13Well, you showed me
50:14what you did
50:15and it's not very good.
50:16To be honest with you,
50:17I do really like the box.
50:18I honestly do.
50:19The video and the logo
50:20is questionable
50:21and that's the first thing
50:22I even pulled them up
50:23in the second pitch.
50:24The logo is the joke,
50:25the video is the joke
50:26and with all due respect,
50:29you fouled.
50:29Video, honestly,
50:30if I had a choice
50:31to not show it
50:31in the second pitch,
50:32I probably wouldn't have
50:33because I would be
50:34the first one to say
50:34that I wish I could do more.
50:36Look, I don't want to
50:37waste any more time
50:38over this.
50:39The branding
50:40and the video
50:41was terrible
50:43and so
50:44it is
50:45with regret,
50:47Felucia,
50:48you're fired.
50:49Thank you for the opportunity,
50:50Karen.
50:50Good luck.
50:52Good luck, guys.
51:05Right, um,
51:07I'm still at sea
51:08on this thing.
51:09You two step outside.
51:11I'm going to have a talk
51:12with Tim and Karen
51:14and then you're going
51:15to come back in here
51:16and I'm going to see
51:17if either of you
51:19are going to remain
51:19in this process, okay?
51:27Karen, what do you think
51:29about Rachel?
51:30I think Rachel's done
51:31very well in this process
51:32and actually,
51:33in certain tasks,
51:34she's been very impressive indeed.
51:35On this particular task,
51:38she made mistakes.
51:39Putting one person
51:40on branding,
51:41I mean,
51:42that doesn't show
51:42much common sense.
51:44And Steve,
51:46I mean,
51:46he could talk for England,
51:47can't he?
51:48Listen, Steve's a great talker.
51:49It's part of his job.
51:50But I suppose
51:51at this stage of the process,
51:52it's really about
51:53whether or not
51:53you can see yourself
51:54being his mentor
51:56and him being
51:56a potential business partner.
51:58Right.
52:02Yeah, send the two of them
52:03in place.
52:11Steve,
52:12in our previous discussion,
52:14picking up some
52:15of the many words
52:15that you were saying,
52:17you still insist
52:18that this is
52:19a good product.
52:20With hindsight now,
52:22obviously,
52:22we'd choose
52:22a different product.
52:23That's the problem.
52:24With hindsight,
52:25we know the retailer
52:26didn't buy it.
52:27Unfortunately,
52:28hindsight's
52:29a wonderful thing.
52:30If we knew
52:31at the time
52:31that the retailers
52:32wouldn't be interested,
52:33only the consumers would,
52:34we wouldn't have
52:35gone down that route.
52:35Lord Trigger,
52:36I went for the curry
52:37because I believed
52:38it would stand out
52:38in a very crowded market.
52:39It was extremely different.
52:41It was something
52:41that was highlighted
52:42by the panel of experts,
52:43and I thought
52:44that was a good thing
52:45because there was
52:46nothing else on the market.
52:47Don't you understand
52:47your concept
52:48was flawed?
52:50Anyway,
52:51I'm fed up talking
52:52about curried vegan cheese
52:53at the moment.
52:55Now, Steve,
52:56tell me why
52:56I shouldn't fire you.
52:57I am putting myself
52:58out there
52:59in this process
53:00because I want
53:01and I need
53:02to win the investment.
53:03If I don't get
53:04the investment,
53:05I go back to zero
53:06because I'm not continuing
53:07You don't go back to zero.
53:08You've got all these jobs.
53:09I'm not continuing
53:10that career, Lord Trigger.
53:11I don't have a passion
53:12for what I do.
53:13What is your concept?
53:14First of all,
53:15the concept of the app
53:16is finding friends
53:19or new people
53:20to meet up with,
53:21hang out with,
53:21spend time with.
53:22I don't have
53:23a comfort blanket
53:24to go back to.
53:25There is a creative,
53:27entrepreneurial spirit
53:27inside me, Lord Trigger.
53:28I wouldn't say
53:28I've got a comfort blanket
53:30to go back to, Steve,
53:31because in business
53:31you're never in a comfort blanket.
53:32You're continuously working
53:33to make sure
53:34you're making money
53:35every month
53:35and you're innovative
53:36and you're investing
53:38in whatever is next
53:39which I continually do.
53:40So I do understand
53:41some of your argument
53:42but definitely
53:43no comfort blanket.
53:44Did you hear what he said?
53:45He needs this thing.
53:46He needs this investment.
53:47Lord Trigger.
53:48And if he doesn't get it,
53:49he sounds like a stranded man.
53:51Do you need this investment?
53:53Lord Trigger,
53:53I do need the investment
53:54because I want to grow
53:54this business.
53:55It's small, personal,
53:57group fitness classes.
53:58I want your mentorship
53:59and your capital
54:00to continue to grow up north.
54:01That is exactly
54:02what I want to do
54:03and not only would you
54:04be investing in my business
54:05you're investing in myself.
54:06Lord Trigger,
54:06in this process
54:07I've been on the winning team
54:08seven out of ten tasks.
54:10I've done both commercial
54:12and creative aspects
54:13of the task.
54:14I've proven myself
54:15in pitches
54:16where we had...
54:17I'm going to summarise here
54:18and I don't want to hear
54:19any more from anybody.
54:21Rachel,
54:22right from the get-go
54:23you put the wrong people
54:25in the wrong place
54:26and you were already
54:28dead in the water
54:29before you started.
54:31Steve,
54:32you were responsible
54:32for the curry flavoured product
54:34and that is
54:35the fundamental reason
54:36why this task failed.
54:40But at the end of the day
54:41I'm honing in
54:43on
54:44can I be in business
54:46with you?
54:47Can I be in business
54:48with her?
54:50and I'm struggling here.
54:54However,
54:55Steve,
54:55I don't believe
54:56that we're meant
54:57for each other.
54:58It's been nice
54:59to be associated
55:00with you
55:01over the past
55:02ten weeks
55:03but Steve,
55:05it is with regret
55:06you're fired.
55:08Lord Trigger,
55:09thank you for the opportunity.
55:10Okay.
55:12Thank you, guys.
55:20Okay, look,
55:21go back,
55:21join the others
55:22in the house.
55:23Congratulations,
55:24you've become
55:24part of the
55:25final five.
55:27Thank you very much.
55:45Honestly,
55:46surprised that
55:46Lord Sugar fired me.
55:47I don't think
55:48it was the right decision
55:49and
55:50really can't believe
55:51he's probably
55:52the first person ever
55:53to say no
55:53to this thing.
55:58Got it to not
55:58make it to the final.
55:59It was literally
56:00an arm to reach away
56:01but Lord Sugar
56:02didn't want me on board
56:03and that's perfectly fine.
56:04I'll banker myself
56:05and I'll prove him wrong.
56:08Guys,
56:08what do you think
56:09is happening
56:09in that boardroom?
56:10I think Rach
56:10is in a very good position
56:12because she said,
56:13okay, well,
56:14I'll be project manager
56:14and I'll put my neck
56:15on the line.
56:15That takes a lot
56:16of balls to do.
56:17I think Felicia
56:18has really got it
56:19in her to give it all
56:20and she'll really
56:22come out fighting.
56:24Yay!
56:28How are you doing?
56:30There she is.
56:31Can't break the leaves.
56:31That was intense.
56:33He really went in
56:33on Felicia's branding
56:34and she was gone
56:35pretty quickly
56:36but in the moment
56:37I was like,
56:37I could go here
56:38and I genuinely thought
56:39I was going at one point
56:40but yeah,
56:41like coming back,
56:41I honestly just feel relieved
56:42and so happy.
56:43Like for me,
56:44this is a monumental moment.
56:45Rach, welcome to the final five.
56:47Hello.
56:47Guys, I'm the new
56:49baby of the group.
56:50Yay!
56:51Final five.
56:52Final five.
56:54Now, five candidates remain.
56:57The search for Lord Sugar's
56:59next business partner
57:02continues.
57:04Next time.
57:05This has put the fear
57:06of God into me.
57:07You better be ready.
57:08Business plans.
57:09This is the rantings
57:10of a lunatic.
57:11Do you think it's good enough
57:12that the product
57:13hasn't been finalised yet?
57:15That's deceiving customers.
57:17Under investigation.
57:18I'm not saying
57:19that this is an industry
57:20that I absolutely know.
57:21Well, you know nothing.
57:23And in the boardroom.
57:24What I can't get my head around
57:26is that you don't know
57:27your numbers.
57:28An interrogation.
57:30You're fired.
57:47You're fired.
57:48You're fired.
57:51You're fired.
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