Тhе Аррrеnтiсе UК S11Е01 (2015) SD
Transcript
00:00In the fickle world of finance, a steady hand is key. With a million pounds poured into
00:12four profitable startups, the hunt for a new business partner is about to recommence. Ready
00:21to battle for backing, a team would be tycoons. I want the cars, I want the girls, but most
00:31of all, I want the power. I have the right chemical makeup to be an entrepreneur. Every
00:37single morning I wake up with a surge of adrenaline around my body because I want to be a global
00:41phenomenon. I'm like a Swiss army knife of business skills. I'm a captain at the front
00:46of a cavalry charge. I race forward and people follow. On offer, a quarter million pound
00:52investment. I'm disgustingly ambitious. Ordinary or mediocre, those are curse words to me.
01:00I don't want to be a millionaire, I want to be a billionaire, I want to be richer than
01:04Lord Sugar. And that will happen. I need to realise that. Facing them, the fight of their
01:10lives. I've always said never interrupt your enemy when they're making a mistake. I'm going
01:15to sit quiet and then in the boardroom I'm going to pounce on them. If you cross me then
01:19it's like hitting a brick wall, you're never going to get past. For me there's a moment
01:24in business where you suddenly get momentum and that's what I'm after. I'm there, I'm
01:29where it needs to be, I'm suited, I'm booted, come on. Putting up the cash, Lord Sugar.
01:37£250,000, it's an acorn which we want grown into a great oak tree. With over 40 years
01:45at the top, today worth more than a billion pounds. When I started my business, I loaded
01:52the lorries, I designed the product, I stood on the production line and I marketed the
01:56product. And that's what I'm looking for here, a complete all rounder. Let's go, let's go.
02:01I've lost my shoe, I've lost my shoe. But to secure his support, a punishing selection
02:07process. We're going to build it together and we're going to be explosive. Yeah! It's
02:13a very good win, one of the best. Testing tasks. Don't disrespect me, I am not going
02:19to be the bitch that goes, oh yeah it was excellent. Mistake on that, mistake on this,
02:25straight in the bin. Twelve tough weeks. I'm just being difficult, I just don't like the
02:33questions. You're right, I shouldn't bring up anything that I have an opinion on. But
02:37for one candidate, a life changing opportunity. Supply and demand, that's what this is about.
02:43I'm demanding the answers, you better bloody well supply them. It's down to business with
02:49The Apprentice. You're fired, you're fired. You've dug yourself a very, very big hole.
02:55You're fired.
03:09Midday.
03:14The boardroom.
03:21Eighteen hopefuls.
03:25Hand in their business plans.
03:37You can go through to the boardroom now.
03:56Get your hands out of your pockets.
04:04Welcome to the boardroom. Over here you see an empty chair. So we have a new colleague
04:10of mine assisting me here. And if you think this process is tough, it's just got a whole
04:17lot tougher.
04:25Welcome, Claude. Claude has been one of my most trusted advisers for 25 years now. He
04:44is a very fair, straightforward man and he tells me as it is. He does like a laugh from
04:51time to time. There was 1979, for example. As always Alan, I'll be watching out and reporting
04:58back to you. And it was my honour earlier last year to introduce Karen into the House
05:05of Lords because of all of her achievements in the world of business. She is now Baroness
05:11Brady. But I am happy for you to call me Karen. Nothing will get past these two. Now, it sometimes
05:20gets a bit underestimated because this is an incredible opportunity and one of you
05:27will become my business partner. A new company will be formed and £250,000 will be injected
05:35in there, no strings attached. And the bottom line is this process works. I've invested
05:42£1 million in four winners and all four of those people are doing fantastically well
05:49and I'm expecting the winner of this particular process to carry on that trend. I'm sure that
05:56you know of my reputation. I don't like people that suck up to me because if I wanted to
06:01be loved, I'd go to Tinder. I've had a quick look at all your CVs. We've got Joseph Valentes.
06:09Valente, yeah. You say you're the master of persuasion with the women. And you aspire
06:18to be the master to Hugh Hefner. Maybe I should change your name to Valentino. Charlene?
06:27Yes, Lord Sugar. It's a pleasure to be here. You did 11 and a half years in the Royal Navy.
06:32Yes, Lord Sugar. And your business is in hairdressing? Yeah, and I'd like to turn your £250,000
06:38investment into what is worth to £350 million, £175 million each, Lord Sugar. Is that all?
06:44Words will overtake. Dan. Hello. You want to be like Alexander the Great, because at
06:51the age of 30 he'd conquered the world and you dislike corporate speak. Yeah, I mean
06:57it's waffle. I've got one for you here somewhere. One of your colleagues has come up with something
07:02beautiful. The Trowel Blazer is a fully managed and implemented business growth campaign that
07:09starts with a focused base camp to remove the clouds from our clients' business growth
07:15mountain, so they clearly can see the summit we are aiming for. Richard. What a load of
07:21bollocks that is. I understand you've all got your business plans. I know that you've
07:27left them in my reception. Consider them parked. What you need to do is to concentrate on the
07:34tasks in hand, and over the course of the next 12 weeks, prove to me that you can become
07:40my business partner. Now, it's time for me to tell you about the first task. When you
07:47get back to the great house that I've arranged for you, you need to have a little rest, because
07:52you're going to be up at the crack of dawn. You're going to be going to the famous London
07:59fish market, Billingsgate, and you're going to buy a load of fish, turn it into products
08:06that Londoners want to eat. And at the end, it's so simple, the team that makes the biggest
08:13profit will be the team that wins. Now, here's a little curveball for you. Selina, Natalie
08:20and Charlene. Brett, Joseph and Dan, I want you to swap. So this is the first time we've
08:37had mixed teams in the first task. Off you go. Before battle begins, a chance to sell
08:51themselves. My boyfriend said I want to be like Hugh Hefner. I'd kick him where it would
08:58really hurt. Hugh Hefner's a business man, he's an entrepreneur. When I was 14, I was
09:03expelled from school, but I turned my life around. I'm now the godfather of business,
09:07and I'm here to make Lord Sugar an offer he cannot refuse. So what did you make of Claude
09:13then? He's going to be a tough guy to impress. Scary. Yeah. I feel like when he looks at
09:18you, he's like burning a hole in your face. I like straight-talking people, though. See,
09:22I'm the boss of my own company, and I'm quite ratty with people when they don't do as they're
09:26told. Well, I started out as a podium dancer, not pole dancer. I need to clarify that. My
09:32business career today has been incredibly tough. I've had to learn to work in a difficult
09:36industry that's male-dominated and run my business in two continents. I run my own business.
09:41It's like perfume, so we import it from, like, generally America. I've made every mistake
09:47in the book in business. I've, like, almost lost my parents' pension. It was horrible.
09:52Learning from those mistakes, that's what makes you a good businessman. One thing I
09:56am really happy about is the mixed teams. I love working with women. I just want to
10:03prove a point that men can sell more than women. I generally reckon the task itself
10:08is going to prove to be a little bit problematic. Women and fish. Oh, my God, I'm not touching
10:13it. It's stinking. It's slimy. It says so here. What's a load of rubbish?
10:21Wow, check this out.
10:27Paris, eagles. It's amazing.
10:30Oh, my God. Imagine being that rich, you've got a gym in your bathroom.
10:35Whoa. I actually do find it very uncomfortable.
10:39You've got to be stupid to want to let that slip through your fingers, haven't you? That's epic.
10:50New teams need names. I'd like Illustrious. It's also a ship.
10:55Tomorrow, we're going to the fishmongers. Now, that just says something. To me, it's
10:59kind of meant to be. Can I just go with Team Versatile? It just
11:05says anything that comes our way, we can basically deal with it.
11:08Team Versatile. Team Versatile. Team Versatile.
11:14Across the hall... Can I sort of throw my thought into the thought
11:20pond? We call ourselves the Sugar Babes. What? The Sugar Babes. I feel like it probably
11:26wouldn't go down well. Guys, my idea is connects us. It's basically
11:30a Latin word, it means united, and it's a play on words, because if you say it quick
11:33enough, it also means it connects us. Connects us? All right, so we're moving on.
11:38Excellent. Next, pick project managers.
11:42We're looking for someone that knows about food or someone that is in an industry of
11:47retailing. Who's that, then?
11:51Hairdressing. Definitely not my field. Marketing.
11:54I've worked with retail, but it's pure property and construction.
12:01Is there anyone here that wants to put themselves out first?
12:09Is anyone kind of willing to think, OK, I might be the person to take this on?
12:12I think it's safe to say that no-one is.
12:16Has anyone got any experience in food? Who's got food?
12:18I do have some knowledge about food. Obviously, I cook, and I'm intolerant to loads of food.
12:23Because of what you said, I'd be stupid not to say yourself.
12:25OK. Please don't. Oh, God.
12:29I also would say that... OK.
12:31I think you're all in. OK, so I'm going to be project manager.
12:35I'm in hell. This is not my ideal scenario.
12:39I do feel like I've been bulldozed.
12:41I'm concerned about all the different personalities,
12:44so I'm not feeling amazing about tomorrow.
12:47On the other team...
12:48I have a thing for food. I have a food blog, so in terms of the cooking,
12:51I can also help on that side, so I'd really like to put myself forward.
12:54..a purposeful pitch...
12:55If everybody's all in favour of Freightbro, you happy with that?
12:57Thank you. First one.
12:59When it comes to competing, I am Jamaican,
13:01and we only know how to do one thing, which is win.
13:03I'm taller than the average person, probably a little bit prettier,
13:06and I have a lot of confidence.
13:09Tomorrow, teams must reel in customers with fresh fish dishes.
13:13We're targeting lunchtime trade.
13:14We're hoping that people are going to have it as a tasty snack.
13:17And today, pick what products they'll produce.
13:19Are we going for more low-end products or, like, high-end?
13:22I think we should do volume.
13:24Salad! I would say now, salad.
13:27One second. One second. We're talking about...
13:30We're talking about salad.
13:32Salad. Salad. I agree.
13:34Remember, it's all about margin here.
13:36I'm not saying not to. It's all about margin. Remember that.
13:39I think I'm going to have to go down and lie down for a while
13:42and put a cold towel on my head.
13:44Selena has displayed absolutely no leadership whatsoever.
13:47I think we're in trouble with this lot.
13:50Next door.
13:51I would really like to target bankers, lawyers.
13:53People are going back to their computers.
13:55April takes a firm grip.
13:57These city boys, they like to spend lots of money
13:59and I'd be happy to take it.
14:00If we're selling to city workers lobster mac and cheese,
14:03some of it's sold at £24. No.
14:05Do you think it's just worth, just for the sake of it,
14:08costing it or not?
14:10I would really like to make tuna nicoise salad.
14:12I do think that it's a quick and easy option.
14:15And my second thing, I was actually going to say fish cakes.
14:18If we're talking about men at lunchtime, though,
14:20I don't feel like that's a very big meal for a man.
14:22I would have said calamari, to be honest.
14:24I would like a tuna nicoise salad and fish cakes.
14:26That's what we're doing. OK.
14:28April has shown herself to be very decisive,
14:31but there's no real understanding of the costing.
14:34She's made the decision she believes in.
14:36Whether they're the right decisions or not,
14:38we'll have to wait and see.
14:40Still, to make a decision...
14:42You've got to sell it at a really good price.
14:44..the other team...
14:45What's the cheapest?
14:46Fish finger sandwiches with tomato sauce.
14:48Fish fingers. It's easy, you just crack on with it.
14:50Calamari, there's no waste because you sell the tentacles,
14:52you do the body, everything.
14:54Calamari, let's do it.
14:55We've all made a decision, calamari, fish finger sandwich.
14:57OK, fine, fish fingers and the calamari.
15:00Everyone's quiet for once.
15:062.30am.
15:09While the rest of London sleeps...
15:16It's half past two.
15:17..the candidates get to work.
15:19Yesterday was the talk, today's the action.
15:22Ready to get fishy.
15:24Ready to get fishy.
15:26Love it.
15:29Winning.
15:31Guys, are you ready to win?
15:33We're wearing yellow, bright, lots of energy.
15:35Let's do this.
15:36CHEERING
15:45Yesterday, you know, we spent a lot of time talking about stuff,
15:48so today we're just going to crack on and do it.
15:50What I want to do is buy as cheap as possible
15:53and sell as much as possible.
15:55And in the kitchen, I'm going to make sure we're not overrunning
15:57because we have to be out.
15:58We do not want to be late for any of the lunchtime rush.
16:01That is our market.
16:03Billingsgate Market.
16:05It stinks.
16:07On sale, the largest variety of fish in the UK.
16:11That fish doesn't have a head.
16:12And home to some of London's toughest traders.
16:15Can you do 10.50?
16:17You've got more chance to see Jesus Christ.
16:19OK, good, thank you very much.
16:20First for the teams, trawl for the ingredients they need.
16:24I'm going to put you into Team Calamari and Team Fishfinger.
16:26Calamari to the left, please.
16:28Charlene, I'm going to make you Fishfinger's team leader.
16:30I'm on to him.
16:31For your wingman for the day.
16:32Great, that sounds good.
16:33Remember today, the first money saved is the first money made.
16:40Hi, have you got fresh cod?
16:42Tackling cod for premium fish cakes, project manager April.
16:46Do you have 16.5 kilos?
16:48I've got more than you.
16:49I like it.
16:50You want something like that?
16:53Last price, £6.
16:55I mean, there was one other guy, wasn't there?
16:58I'm happy to take one, sir.
16:59You sure? Yes.
17:00Don't deal.
17:01OK.
17:02You don't go to the first stall and close the deal.
17:05It's a big market.
17:06There's cod here at a cheaper price.
17:11Hi, guys.
17:12Do you sell coley?
17:14On the other team...
17:15Do you sell coley?
17:17No, thank you.
17:18..cheap cod substitute coley.
17:21For Charlene's frugal fish fingers.
17:24How's about coming down to £40?
17:27What would be the lowest you would go down to?
17:30I'd do the free for £65.
17:32That's the best I can do.
17:33Meet me at £55 and we've got a deal.
17:35I can't.
17:36Deal.
17:37It's not a deal for me, is it?
17:38£58.
17:39£58.
17:40Got a deal.
17:45So that's squid, is it?
17:46A tenner a kilo.
17:47What office have you got on today?
17:49Across the market,
17:50the rest of the team seek out squid for cut-price calamari.
17:54Hi, boss.
17:55I'd love to see a calamari today.
17:57Aiming to bag a bargain, project manager Selina.
18:00So you're going to give it to us at £8.50 a kilo.
18:02And is that the absolute best?
18:06What about if we wanted to buy 15 kilos?
18:08Yeah.
18:09I'm sure they can do a deal for 15.
18:11Because we're going to...
18:13We're going to get it at 15 kilos.
18:15Gary, can we not all jump over me, please?
18:18Eight.
18:19Eight.
18:20Can you hold that for us?
18:21Gary, can you hold it for us?
18:23Yeah?
18:24Do you have to check her out?
18:25We're moving on.
18:28Can you come low?
18:29We're looking at £8 a kilo.
18:31I can't be low.
18:32Tuna for April's salad nicoise.
18:35£10 a kilo is the best I've ever done, mate.
18:37£9.75.
18:38£9.75.
18:39£9.75.
18:40OK, done.
18:41Snapped up by Joseph.
18:43Let's make magic happen.
18:44Yay!
18:45Thank you so much.
18:46Have a nice day.
18:47Done.
18:48The sun has risen.
18:49Squid.
18:50You do squid, mate?
18:51Squid.
18:52On Selina's team, still no squid.
18:55Come here, Selina.
18:56£5 a kilo.
18:57Looking to land the catch of the day...
18:59Hiya.
19:00We want 15 kilos of squid.
19:01..Natalie.
19:02This?
19:03Yeah.
19:04For that cheap.
19:05For that cheap, we'll do it.
19:06What about 16 kilos?
19:07£4.50?
19:08Yeah.
19:09OK, we'll take that then.
19:10Thank you.
19:11Thank you.
19:12Thank you.
19:13Oh, that saved us a load.
19:14Perfect.
19:15Well done.
19:16Thank God for that.
19:17What a surprise.
19:18In the end, they bought a very poor-quality squid.
19:20Hopefully good enough to produce calamari.
19:22Time will tell.
19:267.30am.
19:30Each team gets a kitchen...
19:32I'll do cod on this station, tuna on that station.
19:34Is this onion?
19:35Yes, that's onion.
19:36We'll do this.
19:37..and a crash course in preparing fish.
19:39Make a little cut into the tail end.
19:41Imagine you're trying to lift the butter off a piece of paper.
19:45Disgusting.
19:47Priority for project manager Selina, creating low-cost calamari.
19:52Can I say that this is not good-quality squid?
19:54You pay for what you get.
19:55OK.
19:56I think we looked for a good deal on squid,
19:58which is what Natalie secured.
20:00We're not squid purveyors.
20:01Ultimately, we have got something that's a snack
20:03and a lunchtime product, so I don't think it's going to harm us.
20:06Can we season it? We can do what we want, yeah.
20:08It might be worth having some kind of dip and just say,
20:10dip it in there and then just eat it and then, you know...
20:13Yeah. I mean...
20:14..to taste it, because it might cover the bad flavour
20:16if it is that bad, I don't know.
20:18Never mind, Dave. As long as we sell these, that's all right.
20:21Take out the entire thing and just put it on your board.
20:24On the other team...
20:25We're just going to cut, for now, just slices about an inch thick.
20:28..preparing her premium salad nicoise, April.
20:31So, April, what is the cost price?
20:33Per salad, approximately £3.30.
20:36And what are you going to sell it for?
20:38We're going to start at a high price point.
20:40We're looking at £9.
20:41We're trying to advertise that it's an artisanal,
20:43handmade salad with these hands.
20:45I'm going to sell that.
20:46But it also gives us room to go down if necessary.
20:49Joseph, just give everything a complete bougie down.
20:51And taking charge of fish cakes...
20:54If anybody's stuck about anything, come and see me.
20:56I have got a bit of experience with food.
20:58..former Navy engineer, Brett.
20:59There's boards down here, look.
21:01There's a green board there and a brown.
21:03When I was in the armed forces, I learnt high standards,
21:06professionalism.
21:07How are you trying to get it to 1.1?
21:091.1, which would take us to here.
21:11Nothing will be left to chance.
21:12If something needs to be done, it will be done right.
21:14Do you want to just take it to 1? Is that not easier?
21:16No, cos it's got to be as per the instructions.
21:18I thought that was a guide, Joseph.
21:20Yeah, it is a guide, but you want to follow it to suit.
21:23Fish prep underway.
21:25Guys, I need bay leaves, I need the milk,
21:27I need the potatoes, I need eggs.
21:29Purchasing ingredients for the rest of the recipe, Dan and Vahna.
21:33Watercress for a 110-gram bag is 1.10.
21:361.10.
21:37Are you sure it wasn't rocket and mayonnaise?
21:40Yes, but then also you wrote watercress.
21:43So someone put mayonnaise on there?
21:45Yes, I put it. We need mayonnaise.
21:47Right, sure. 100%.
21:48Milk.
21:49550 pints.
21:51Sorry, 550 millilitres.
21:53Cross that out.
21:54OK.
21:55Guys, I can't stress enough, we need the milk
21:57so we can start getting this fish poached.
21:59How long is it going to take you to work it out?
22:01Not long.
22:02I thought we had this written down already.
22:04We do.
22:05So read.
22:06It's half past eight and the only thing cooking in the kitchen
22:09is a couple of boiled eggs.
22:10The lunchtime trade is going to be out soon
22:12and they're not going to be ready.
22:14A lot of squid to get through, peeps.
22:16In the other team's kitchen, Selena concentrates on calamari.
22:20Guys, what have you been told about the fish?
22:22How long can we leave it out for?
22:24It has to stay at a certain temperature, doesn't it?
22:26I don't want to be told,
22:27we get there and we can't sell it cos it's not safe.
22:29That would be a nightmare, wouldn't it?
22:31While Charlene's fish fingers...
22:33They look really good.
22:34You've been bang on right the way through.
22:36..fly off the production line.
22:38They look awesome.
22:39Really happy with that.
22:40Team Fish Fingers, I couldn't be more happier
22:43with the position we're in at the moment.
22:45OK, guys, I need everyone to taste test the calamari.
22:47Don't pull that face.
22:49The calamari is almost unsellable.
22:51Thankfully, we've managed to save quite a bit of it
22:54and hopefully that'll be enough to get us through.
22:57Richard, Scott, Charlene and myself are all going to go and sell
23:00and the rest of the guys are going to stay
23:02until they finish Fish Fingers and then come after.
23:04Most are selling. Grab your boxes.
23:06Sellers are going to leave now.
23:08You guys are salespeople, that's fine.
23:10I'm a tutor, I'm a wordsmith.
23:12So my advice is when you're talking about the calamari,
23:15you want to bring out, you know, the spicing of the can,
23:18the sourness of the lemon, the crunchiness,
23:21like, really kind of set their, like, central taste buds.
23:26Yeah. I think it'll sell really well to tourists.
23:29I come bearing vinegar. Amazing. Thank you very much.
23:32Back in April's kitchen...
23:34If we can clean all this section down,
23:36get rid of the fish from the fruit and veg.
23:39..purchasing complete, Operation Fish Cake finally under way.
23:44Right, guys, we need to start getting these potatoes in
23:46cos they're going to take about 20 minutes.
23:48We need to start peeling, getting them chopped.
23:50We're not going to make the lunchtime.
23:52We'll have to make the lunchtime.
23:54It's not, we might, we might.
23:56Guys, in all fairness, too many hands are spoiling it.
23:58You're getting ones like that which are coming out,
24:00which just looks crap.
24:01We're running out of time.
24:02There's a point where we try and make them as good as we can,
24:04but they're not going to be five-star, four-way food.
24:06It's not as good as we can, is it?
24:07Try and keep the continuity of the fish cake like that.
24:09Just take it to the depth of the ringlet.
24:11We're not going to have the right number of fish cakes
24:13if you fill it up to the top.
24:14I'm not being funny, guys, that's not a bad fish cake.
24:18Look at the size of these, they're ridiculous.
24:20They're looking at making 300 fish cakes.
24:22How many do we have in the fry?
24:24Four, five, six portions.
24:26For some of these, they look really tower-thick.
24:28Yeah, no, we followed the specifications
24:30to try and fulfil our portions.
24:31No, I'm saying they look massive.
24:33Yeah, no, as per the ringlet, as per the 2.5cm.
24:35No, in terms of height.
24:36Yeah, 2.5cm deep.
24:37I don't care about the ringlet.
24:38Brett thinks he's running the show,
24:40but I'm really concerned that we just don't have
24:42enough fish cakes to sell.
24:43I won 300 fish cakes in total
24:45and I have asked the appropriate questions.
24:47I would just like if Brett answered it
24:49without a tone or an attitude,
24:51but it's just simple.
24:54Midday. Camden Lock Market.
24:58OK, so let's get the cold stuff in the chiller.
25:00Today we're going to be selling fish finger sandwiches
25:03and calamari, five pounds.
25:05Targeting tourists, Selena's advance party.
25:08So two fish finger sandwiches?
25:10Yeah, no worries.
25:11That is the most amazing sandwich
25:12that your husband will eat today.
25:14In the kitchen, everybody had a role,
25:16everybody had a set responsibility.
25:18You'd love a bit of calamari.
25:19It comes with a rocket salad,
25:20a lime wedge and some olive oil.
25:22It's really healthy.
25:23Here, everyone has pitched in
25:25and it seems to be working quite well.
25:27We're all working together as a team,
25:28so I'm really impressed with everybody.
25:30Can I shake your lovely hand and just say thank you?
25:33Take care, my darling.
25:35Lunchtime.
25:38Got the other ones out the fridge.
25:39Yeah, let's go.
25:40Go on, mate. We've got the door.
25:44Team, I need to get out of here.
25:46Still stuck in the kitchen, April.
25:49We are running behind.
25:51Who is free to fry?
25:52No-one's free. We haven't got any spare hands.
25:54I just need help.
25:55You're standing there with your hand on your elbow.
25:57Yeah, well, I said, what do you want me to do?
25:59Package the fish cakes that we're doing.
26:02Fresh fish finger sandwiches of calamari,
26:04sold to you today, nice and British, nice and fresh.
26:07One calamari for this fine gentleman.
26:08Yes, of course it is.
26:09Four fish finger sandwiches.
26:13We are doing our jumbo fish cakes,
26:15which is how we will sell them as a jumbo,
26:17and then we will be saying that those are £6.50.
26:22Guys, I need to get out of here.
26:24Just have to try them up.
26:25We'll finish on time.
26:26And then we'll leave.
26:28We didn't make 300 fish cakes as originally thought.
26:31We only made end 89.
26:33Dan and Vahna basically let the team down
26:35with their slow pace on the amounts and quantities,
26:37and I think that's had a massive implication
26:39on the end result of not fulfilling our quota.
26:45On the hunt for flash office workers, April.
26:48For our line caught tuna niçoise salad,
26:50the pricing of £9 in these city areas is the right thing to do.
26:54If you're talking to somebody that's smart-looking,
26:56they're in a suit, they're interested,
26:59you should dare to dream big.
27:03Broadgate Circle.
27:04Everything that's already pre-made, ready to sell, go in.
27:07We can start selling that straight away.
27:09Targeting well-heeled city workers.
27:11Come and get your white cod fish cakes here,
27:13tartar sauce, rocket salad.
27:14Hi there, would you like some tuna salad,
27:16fresh fish, sauce this morning? No?
27:19The other half of April's team.
27:21You're looking hungry. I'm not hungry.
27:23You're not hungry at all? No, I've had my lunch.
27:25I'm really concerned already
27:26because we've basically missed the lunchtime trade.
27:28Were you on the way to get some lunch this afternoon?
27:30No. What are you eating, chaps?
27:32The footfall here is going to start rapidly decreasing
27:34and we haven't even got the prime of it in the slightest.
27:37So would you be interested in the salad niçoise?
27:39How much is it? It's £9.
27:41Excuse me, sir, can I interest you in a tuna niçoise salad?
27:44Not for £9, you can't do that. No? Not for £9?
27:46Fair enough, mate, not a problem.
27:48We're rocking a tuna salad for £9 in a Tupperware tub.
27:51Yeah. They're not interested?
27:52Well, we definitely need to drop the price.
27:54I think we've gathered that now. Massively.
27:56We've done some sales, but not very many.
27:58It's a bit embarrassing. It is, massively.
28:02Hello?
28:03Basically, at the moment, the price at £9 is very high.
28:06OK.
28:07We definitely need to drop it rapidly enough.
28:09And for the salad boxes, we're doing £6.
28:11OK, so can we please push for £6.50?
28:14The trades die and literally everybody's eaten.
28:17OK, but I'm just telling you to try something.
28:19No, April.
28:20If you guys was here and you could assess what the audience was like,
28:23you would completely agree.
28:24I'm just telling you for the next hour to try £6.50 for a salad.
28:28But that's an hour for 50p.
28:29Right, but I'm just asking you to try something, Brett.
28:32Can you try it at £6.50?
28:34OK, £6.50 it is, then. That's your decision.
28:40Camden.
28:42This is calamari, yeah.
28:44I made it just now to come out for you, yeah.
28:47It's bloody nice. I tasted it earlier.
28:49With Selena's sales buoyant, a new initiative.
28:52So there are roughly 25 take-home boxes.
28:55The price that we're going to sell these for is £6.
28:58Packs of fish fingers to cook at home.
29:00And there's around eight fish finger pieces in each box,
29:03so this is a really good deal for take-home.
29:05And they can reheat these.
29:07Can we go as high as possible?
29:09No, I think, ethically, we can't be charging people different prices.
29:12We're trying to make loads of profit.
29:14I don't think this is going to buy them for £10.
29:16Yeah, with me they are.
29:18Now it's £6. If you have a problem, call me.
29:20Good luck, guys. OK.
29:24What about the pub? What about that pub?
29:26Sent to drum-up business door to door.
29:29Tattoo shop. People in tattoo shops are friendly.
29:31This is a nice little cafe. Yeah, we'll give it a go.
29:34Sales executive McGim looks to net a large order.
29:37How are you doing, sir? You all right there?
29:39All right, how can I help you?
29:41I want to offer you a once-in-a-lifetime opportunity.
29:43The fish. Fish fingers.
29:45Oh. You're not interested, sorry.
29:48What you can do is take this, put it in the fridge,
29:51and you have it for later.
29:53Is it fish? It's fish.
29:55First thing, that we are a vegan restaurant.
29:58There's nothing I can do to convince you at all.
30:00Thank you. Cheers, mate. Thank you.
30:05I must be losing the plot here.
30:07This place is teeming with people
30:09because they've gone into a veggie restaurant trying to sell fish.
30:12That's no way to sell.
30:14Ladies and gentlemen, we have fresh fish for today.
30:20Houston.
30:22Can I just store these here? Can we crack on, then?
30:24Yeah, I'm just going to grab a coat.
30:26Dan, what's the problem? A coat, that's all.
30:29Erm... Really?
30:31Like, if you run, trust me, you'll get warm.
30:34Guys, come on, come on.
30:36April's aim, target commuters with her quality products.
30:40Oh, I know you're busy. Do you want an idea for your tea?
30:43OK, no, you're all right.
30:46Stepping forward...
30:48Now then, you look like a busy lady.
30:50..sales trainer Ruth...
30:52You don't eat fish, but I bet you know a man that does.
30:55I bet you know two men that do.
30:57Ruth has a slightly, I have to say, creepy sales technique.
31:02Gosh, aren't you solid? Ooh, aren't you lovely?
31:05She's sort of a bit odd in the way she approaches people.
31:10The fishcake, they're jumbo fishcakes and they're just £5.
31:14I'll take the salad. OK, well, that's lovely.
31:16Thank you very much indeed.
31:18But they are listening to her and they are stopping and they are buying.
31:22I'll take this one. Oh, well, that's lovely.
31:24Thank you very much indeed. That's lovely.
31:26Even I've learned something new.
31:28Lovely, thank you very much indeed.
31:30Salads shifting...
31:31Lovely, and enjoy!
31:33..and across town...
31:34There's a little piece for you, look. A little piece?
31:36Yeah, that's a little piece. Come on, you're going to eat a whole one in a second.
31:39..jumbo fishcake samples...
31:41Sprinkle a bit of lemon on there, go on, knock yourself out.
31:44..pull in the punters...
31:45That's £15. Thank you, sir, cheers.
31:47Whee, that's how you do it.
31:49..but for business owner Dan...
31:51Hello, are you interested in buying some salad?
31:53No, thank you. OK.
31:55..not a nibble.
31:56How are you doing? Terribly.
31:58Are you? This isn't my bank.
32:00Well, just stand with me, just stand with me.
32:02You need to hook people.
32:03So you need to say something like,
32:05now, you look like a hungry gentleman today,
32:08as opposed to, are you interested in buying a salad?
32:13Are you interested in buying some salad from us today?
32:16Oh, my God.
32:17I'm not the best salesman in this process and I never claim to be either.
32:21Hello, sir, are you interested in a salad?
32:23But I didn't go into this process in order to sell salad on a street.
32:29Hello, are you interested in buying a salad?
32:32And, actually, my skills lie in other areas.
32:35I don't suppose you'd be interested in buying it at all?
32:37Can I say something?
32:38OK, no worries, no worries.
32:44So it's 20 to 3.
32:46We're nearly out of fish fingers.
32:48We're literally selling the scraps now.
32:51Can I interest you into a taste of my fish?
32:53One pound, that's all.
32:5450 pence!
32:55Is it not just creepy?
32:56It's a pound.
32:57It's creepy, no, it's money.
32:58Hey, it's better than nothing.
32:59Excuse me, sir.
33:00Not scrapping them.
33:02Fish fingers finished.
33:06All that remains...
33:08Well, it is warm today.
33:11..raw calamari.
33:13Looking squiddy. OK, let's have a look.
33:15To avoid food poisoning, it needs to be kept below five degrees.
33:20So we're at 15.2 with the calamari.
33:24OK, see, we may have a little calamari temperature problem.
33:28We're way above outside in the cool box.
33:31The long and short of it is it's ruined, we can't sell it.
33:34It's a nightmare because it's just, you know,
33:36we're going to be actually out of food.
33:38I don't understand why it's the wrong temperature.
33:41And, unfortunately, we didn't sell a lot of the calamari,
33:44so we've got about 150 quid's worth of stock that we've now had to bin.
33:47So it's really frustrating.
33:50Very disappointing.
33:53That is... That's a lot of hard work gone into that.
33:56The acid's smelling quite bad.
33:59Gone.
34:02You know, it's in the sun at the back here.
34:05And I'm starting to think, was it my fault?
34:07Should I have thought that?
34:09Was I in charge of that side of things,
34:11or should I have thought about it?
34:13I don't know.
34:15Hey!
34:16OK, Dave, how's it going? Whereabouts are you?
34:18So we're currently stood outside Kings Cross train station at the moment.
34:23Kings Cross.
34:24How's it going? Where are you?
34:26Calamari wasn't at the right temperature in the cool box,
34:29and it's no longer fit for human consumption.
34:32Right.
34:33How many boxes do you guys have left?
34:3523.
34:36We've got 23 boxes left.
34:37We've managed to sell three batches for £16.
34:41OK, we're going to have to come and meet you.
34:43We're going to have to try and do a power hour for the last hour of sales.
34:46OK.
34:47Brilliant.
34:49Three.
34:50Three boxes. Three boxes.
34:52No, no, but look, it might just be circumstance.
34:55Well, it's just...
34:57All bread's buttered on a distant side to mine, mate.
35:02I don't know.
35:03Let's go and sell these bloody things. Come on.
35:06Kings Cross.
35:07Ladies and gentlemen, once-in-a-lifetime opportunity.
35:11Fresh fingers made by us today.
35:13The evening commute.
35:14OK, OK, cavalry's here.
35:16Gents, I've got beautiful fish fingers to take home.
35:19One hour till selling must stop.
35:21I've got some really fresh fish fingers.
35:24I practically scuba-dived and got the fish from the sea.
35:27£3.50?
35:28Amazing.
35:32Three fish cakes for a tenner?
35:34I literally can't, cos it costs me more than that to produce it.
35:37Oh!
35:38Doesn't mean we can't keep talking.
35:40We've got to get rid of them. £2 each.
35:42We haven't quite stuck to April's pricing guide.
35:44Fresh fish cake, £1.
35:46£1 each.
35:47Getting rid out of your pocket is a lot faster.
35:49All right, what about one of these, one of these?
35:51Sir, I'm going to say yes.
35:53I need you to purchase it. How much money do you have?
35:55Guys, look at this gent. Just bought one for a bargain.
35:58There you go, fella.
35:59Thank you.
36:00Fantastic.
36:01Do you want to come on over quickly?
36:02Before we sell, we're just about to put the lid down.
36:04There's £3 change there for you, madam.
36:06That's it, you've got the last one.
36:08Yay!
36:09High five.
36:10Trading ends.
36:12Well done, guys.
36:13Owned it.
36:14CHEERING
36:15Everyone's really happy that we've sold.
36:17And I'm happy too.
36:18I'm just conscious of the sort of shadow
36:20of the unused calamari hanging over us.
36:23Tomorrow, the boardroom.
36:26And Lord Sugar.
36:28You can go through to the boardroom now.
36:59Good morning.
37:00Good morning, Lord Sugar.
37:02Well, with this particular first task,
37:04which happened to have something to do with fish,
37:07I want to see whether there needs to be any of you tiddlers
37:11to be thrown back into the sea.
37:13I'll start off with Versatile, is that right?
37:16Yes, Captain.
37:17How did we get the name?
37:18That was actually for myself, Lord Sugar.
37:20I thought that we can always change the way we work and stuff
37:23to make sure that we win.
37:24Means you're versatile.
37:25Versatile, yeah.
37:26And Selina, the project manager, turned out to be you.
37:30Yes, that's correct.
37:31I felt very obligated to do it.
37:33You kind of just said, oh, I'll do it, and then vroom.
37:35They all said, OK, you got it.
37:37The first day was carnage.
37:38I did just get a wave of information.
37:40Everybody was conflicting ideas, everyone kept changing their minds.
37:43Helen, it was a shambles.
37:44I've never witnessed anything quite like it.
37:46It was a disgrace.
37:47Not one of them was listening to what the other was saying.
37:49And it's no surprise that they were never coming to a decision.
37:52I had a slight frustration, Lord Sugar,
37:55with the rest of my colleagues,
37:56just because they all seemed to claim they are successful business people
38:01and that all were nervous and didn't want to be a project manager.
38:04They seemed to talk a good game.
38:06What's the point you're making?
38:07Well, the point I'm making is,
38:08if you're able to manage people at your own business,
38:11surely you want to prove that in your first task as well.
38:14Did you put yourself forward?
38:15I did put myself forward.
38:16The reason why, because I did think it was the right time to put it through.
38:19What are you on about? I don't know what you're talking about.
38:21I just feel... OK, let's move on, shall we?
38:23Right, you ended up with Fishfingers and Calamari, yeah?
38:27Yes.
38:28OK, so you're at Billingsgate.
38:30We then went and negotiated, Lord Sugar.
38:32We went into our sub-team Fishfinger.
38:34We had decided that we wanted Philip Coley, yes.
38:38Coley, right, OK.
38:39And this is the new kind of replacement for Cod these days.
38:42Yeah, and it is the cheapest.
38:43We'd negotiated a really reasonable figure and sealed the deal.
38:47Right, OK.
38:48Team Calamari, do you think you'd done a good deal?
38:51Natalie did get a very, very good deal on the Calamari.
38:54Whilst we all appreciate it wasn't the best quality,
38:56we knew it could be made for Calamari.
38:58Next, selling.
39:00It was frustrating.
39:02I was talking to a lot of people.
39:04They weren't having any of it.
39:06You tried to sell fish to a vegan?
39:09You're having a good day, aren't you?
39:11I think Richard and Charlene turned out to be good sellers.
39:15Yeah, we nailed it.
39:17We sold out of Fishfingers and half the Calamari had been sold.
39:21Unfortunately, we went to the cool box and checked the temperature on it
39:25and we couldn't sell it.
39:26So you wasted a lot of money there.
39:28Yeah.
39:29OK, so let's move on to...
39:31Conexus. Lord Sugar.
39:33Yeah, and whose brainstorm was that?
39:35It was something that I'd thought about previously,
39:37however, it did mean United in Latin.
39:39It's better than Dan's name of Sugar Babes.
39:43LAUGHTER
39:45Yeah, yeah, that would not have gone down too well, yeah.
39:49I believe the project manager is April.
39:51Yes, Lord Sugar.
39:52And I understand that, unlike Selena, you were very...
39:55Well, you were up for it.
39:57I do have an interest in food
39:59and I felt strongly about choosing a task to BPM
40:02that applied to what I want to do.
40:04She said that she'd been involved in catering...
40:06No, I have a food blog.
40:08Yeah, food blog.
40:09Not catering.
40:11You seem to get your name sorted out
40:13and you've got your project manager sorted out
40:15and then you've gone bang, bang straight into fish cakes
40:19and salad nicoise.
40:20Yes, that's correct.
40:21And you went into the marketplace.
40:23There's lots of vendors there.
40:25I wanted to negotiate.
40:26I feel that that's one of my strong points.
40:28And the first vendor that sold cod for fish cakes,
40:31was that the guy you bought from?
40:33Yes. So you'd made a very snap decision?
40:35Yes.
40:36So who did the cooking?
40:37Brett had expressed that he loves cooking
40:39and he was put in charge of the fish cakes with the sub team.
40:43You used to be a sous chef, didn't you, Brett?
40:45I worked my way up to be a secondary sous chef within a kitchen.
40:48It was based in a local restaurant down in Plymouth, in the harbour,
40:52so it had a little bit of a fish orientation,
40:54but I don't claim myself to be, like,
40:56obviously an expert in the food industry by any means.
40:59We had decided that we needed to do 300 fish cakes.
41:02300? 300 in total, yes.
41:04We didn't make the quota that we aimed to get on the fish cakes.
41:08They made 89.
41:09What, instead of 300? Yeah.
41:11So what did the fish do, swim off?
41:13They were big... They were jumbo ones, big ones.
41:16They were bigger.
41:17We wouldn't have had enough time to make 300 fish cakes.
41:19There was a massive complication. We were late on arrival.
41:22So you missed your lunchtime? Yes, we did.
41:24However, the quality was there, people were looking at it as a viable product,
41:27and that's what we did do with regards to spending
41:29a little bit more time in the kitchen with generating it.
41:32And you had high prices, didn't you? Yeah.
41:34£9 for a salad. That's a lot of money.
41:38I think I've got an understanding of what's gone on.
41:40I think we need to start looking at how we did on the money side of things.
41:45Claude should let me know about Versatile.
41:51Their total sales amounted to £467.50.
41:56Their costs were £267.21,
42:01yielding a profit of £200.29.
42:06OK.
42:07Karen, same thing for Connexus.
42:10Sales, £343.53.
42:15Costs, £341.66,
42:20making a pathetic profit of only £1.87.
42:25Well done.
42:27That is bad. £1.87.
42:30Nearly lost money, then.
42:32OK, well, look, Team Versatile, well done on your win.
42:36Now, I hope you're not sick of the sight of fish,
42:39because back at the house,
42:41the head chef of the critically acclaimed Japanese restaurant Nobu
42:46is going to give you a gourmet sushi masterclass.
42:50Well done, and I'll see you on the next task, OK?
42:53Off you go.
42:55I'm sorry, guys.
42:57I'm sorry, guys.
43:01Oh, thank God for that!
43:09£1.87 is a disgusting result.
43:14We'll go through this in greater detail.
43:17Off you go.
43:27Oh, my God!
43:29Here is a lobster ceviche, hot miso chips, yellowtail sashimi.
43:35This stuff is spot-on.
43:37It's better than 14-degree calamari.
43:40I got totally railroaded into being PM,
43:43but ultimately I do run my own company
43:45and I'm used to managing people.
43:47I made sushi, never thought I'd do that.
43:49Hey!
43:50I'm ecstatic that we won.
43:52When you're celebrating, you need to say kanpai.
43:55Kanpai!
44:05Before everyone starts gobbing, it's happened, deal with it.
44:08So what do you think went wrong?
44:10I don't think we went carefully enough through which dishes to choose.
44:13Maybe we chose ones that had too high a cost.
44:16I honestly don't believe I'm to blame for the failure of this task.
44:19I feel like I made decisions quickly and efficiently.
44:23That was why we lost time.
44:25So why did we get out on time?
44:27Brett was responsible for the production of the fish cakes
44:30and he seemed very confident that he was going to bang them out,
44:33and he didn't.
44:34We had a half-an-hour delay on production,
44:36which was by yourself, Dan.
44:38You just had a knock-on effect for us.
44:40Mistakes were made certainly by me with the ingredients,
44:43but also by the project manager in terms of the whole strategy of the task.
44:46I'm not saying you didn't sell anything.
44:48No, I didn't.
44:50I didn't sell anything for this project.
44:52Jenny, Elle and Aisha are just getting off free,
44:55so it's like they don't have to worry.
44:57They're not on the chopping board.
45:12Can you send the candidates in, please?
45:14Yes, Lord Chair. You can go through to the boardroom now.
45:21BUZZER
45:34Well, to come in with £1.87...
45:38It's abysmal.
45:40Late in the kitchen, late at the location, lunchtime,
45:45you turn up half past one, you may as well forget it.
45:48I think in the task, getting the ingredients,
45:50we took a lot of time with the numbers at the kitchen,
45:53and that was a huge part of why we couldn't start cooking,
45:56and that I would allocate to Dan.
45:58To be perfectly honest, the ingredients was entirely my responsibility.
46:02I take full responsibility for the problems that happen.
46:05However, I don't think it really took that long.
46:07As far as I know, it took maybe about half an hour.
46:09I don't think it was that big a deal.
46:11We were waiting a long time for ingredients.
46:13I was processing the things as quick as I could.
46:15The ingredients were ordered pretty much correctly, weren't they?
46:18Did you get all the ingredients or not? No.
46:21Once we had the ingredients and we could start a production line,
46:24only then could we start moving on with the task.
46:26But we didn't have those ingredients, did we?
46:28You can always push the blame on other people with your loud voice
46:31and your aggressive stance.
46:32Both you and Dan were working it out for about half an hour
46:35before they were able to do it. It wasn't half an hour.
46:37Guys, was we not waiting around?
46:39We were waiting at the start, yes.
46:41So, Brett, you put yourself forward as the chef.
46:44Yes. We made only 89 fish cakes.
46:47Do you not feel that's down to you, then?
46:49No, Lord Sugar, to be fair, I haven't got an experience
46:52in as much as I'm a fully qualified, certified catering assistant.
46:56But when someone says to me, fish cakes,
46:58I have a kind of vision in my mind of something around about that big.
47:02These things, I heard, were enormous.
47:04Yes, Lord Sugar, that's right.
47:05On the recipe specification, Lord Sugar,
47:07it did stipulate the fish cake depth did have to be of 2.5cm.
47:11Brett became very defensive when I said,
47:13why are the fish cakes so big?
47:14And he kept telling me about specification.
47:16And I said, but they're huge.
47:17Lord Sugar, I'm a stickler for making sure
47:19that everything in the specification is adhered to
47:21and everything's done.
47:22We can't just stick to specification for the sake of it.
47:24You can see the raw ingredients that you have.
47:26You can see the fish cakes that you're making.
47:29Each fish cake was this big.
47:31You could see you did not have enough ingredients
47:34to make 300 fish cakes of that size.
47:37I wanted to make the product to the full specification
47:40to make sure that quality control was at full force.
47:43You'd miss the lunchtime trade
47:45because you spent so long in the kitchen.
47:47Claude's team got on the way after they'd started making some stuff.
47:51They'd made most of it, but they didn't want to wait for the balance,
47:54and off they went to get the lunchtime trade.
47:56The salad was done and dusted.
47:57We had 40 that my team was going to take.
47:59So why didn't you go? Why didn't you let them go?
48:01Because we didn't have any fish cakes to go with them.
48:04So what?
48:05I felt that we really needed all hands on deck
48:07in order to get a finished fish cake product
48:09because it just wasn't ready to go.
48:11But the salad was easy to assemble, looked amazing to me
48:15and was going to be a good sell,
48:17and we had a high margin on those salads.
48:19No, no, let's get it right, shall we?
48:21High margin is what you dreamt you had,
48:25but your actual margin sucked.
48:27You tried to sell them at £9.
48:29Progressively, you ended up selling them as low as £2.50,
48:33below your cost.
48:34I think everybody on the team would account for the fact
48:37that I was really serious about not selling below our cost price.
48:40I repeated it millions of times.
48:42I did most of my sales in the last hour when we were given the update.
48:45Yeah, but what were the prices?
48:47Around £2.50 for the fish cakes, £5 for a salad.
48:51£2.50. So the fish cakes cost £2 to make,
48:54so there's no margin on that.
48:56Yeah, I'm aware.
48:57You reckon you were getting £5 for the salad?
48:59I only sold one salad and it was at £5.
49:01I'm sorry, I know that's... It's abysmal.
49:04Lord Sugar, I gave somebody some discount.
49:07You know what? It's about trying to create some sales
49:10and about trying to create a bit of a buzz.
49:13I have to say that, Joseph, you've done very well.
49:16You've sold £108 worth of stuff.
49:18Big, fat zero. It's atrocious.
49:20Zero? Absolutely atrocious. I'm really sorry about that.
49:23It's a bit worrying for me if you can't sell.
49:25Yeah, I think that's... It's down to, I think, lack of experience.
49:29Certainly, like, I don't think anyone can fault my enthusiasm.
49:33You're enthusiastic.
49:34I was constantly, like, trying to talk to people.
49:36My sales technique's not the best, I fully accept that.
49:39What are you good at, then?
49:40I'm good at online stuff, that's what my current business is.
49:43So no face-to-face selling?
49:45I've never had any experience in face-to-face selling at all.
49:48I mean, that isn't my skill set.
49:50Not so much Alexander the Great, but more desperate Dan.
49:55All right, so, April, you're going to have to choose two people
49:59to bring back in this boardroom.
50:03Dan and Brett.
50:06Right. Go back to the house, the balance of you.
50:09Thank you.
50:14Not a good start.
50:16Step outside and I'll call you back in when I'm ready to see you again.
50:23So it is a bit of a fishy story, this thing here.
50:26April talks about this great margin that the product had,
50:29but actually didn't have a great margin.
50:33Dan is in business already, so he's no idiot.
50:36I mean, I was disappointed with Dan.
50:38I mean, he was slow in the kitchen, he didn't sell anything,
50:41but everyone can sell something.
50:45As far as Brett is concerned, he was in charge of the kitchen.
50:48He made the product too big, but he's following the rules,
50:51I'm following the recipe.
50:52Well, you've got to engage your brain at some point.
50:58Can you send the three of them in, please?
51:02OK.
51:13Everything has gone wrong in this task.
51:16April, you're the project manager here.
51:18Do you take responsibility for this, or what?
51:21I think that although, yes, I've made some mistakes,
51:23I've also shown that I am a strong candidate.
51:26I made decisions and I made them with thought,
51:28but I was able to make them quickly.
51:30You made a very snap decision on the product.
51:33I really do stand by the choice of the salad.
51:35We did make them in time.
51:36Low margin, though, wasn't it? Pardon?
51:38It was low margin.
51:39It was a low margin, and in terms of why we chose...
51:42Where did you get nine quid for a salad?
51:44I was about to address that.
51:45We weren't selling in the Ritz.
51:46You know, £9 for a salad is a ridiculous amount of money.
51:49I do believe that I made some errors.
51:51However, none of this information about Brett working in a restaurant,
51:54working with fish, ever came out.
51:56Because I stipulated,
51:57look, I've got some knowledge about the industry...
51:59So you let us know as a team that you worked in a restaurant
52:02as a sous-chef in a fish restaurant?
52:04No.
52:05Your first job was working in a fish restaurant on Plymouth Ho.
52:09But you must appreciate I was, like, a young adult at the time
52:12before I joined the Navy.
52:13I'm just saying that you've had a bit of experience working...
52:16Yeah, and that's why I've been able to produce a fine-quality fish cake.
52:19Lord Sugar, I definitely don't deserve to be here,
52:21and I know you hear it all the time,
52:22but I might have had a fundamental mistake
52:24about the size of the fish cake,
52:25but everything that I did personally carry out myself
52:28was to a professional standard.
52:30But, well, hold on a minute.
52:31You're making this stuff,
52:32and it doesn't take a brain surgeon to work out,
52:35blimey, I'm not going to be able to make 300 of these.
52:38When did it dawn upon you? Or didn't it?
52:40No, it didn't, genuinely. And I'll take that category.
52:42And was you there watching this going on?
52:44I was. I addressed the size of the fish cakes.
52:47I came over to Brett and I said,
52:49the size of those fish cakes, they're way too tall.
52:51Lord Sugar, I can honestly tell you that I genuinely, categorically,
52:55did not stipulate with any other specification
52:58than that recipe and the way it was meant to be put together.
53:02But why are you going to follow something
53:04and you see that it's not working?
53:06Because my project manager said, we will do this product...
53:08You keep talking about specification. Yeah, which I followed.
53:10Brett, you can't bullshit in here.
53:11I'm not trying to bullshit, Karen, honestly, I swear.
53:13You are. You are. You made those fish cakes.
53:15You made the biggest ones of the lot.
53:17Yes, that's right, because I followed the specification...
53:19Because that was what I adhered to.
53:21But, April, what was the reason you brought Dan back in this?
53:24Because there's a huge issue with Dan's contribution on a whole.
53:27I believe that, as project manager, I couldn't do every single thing myself
53:30and I did delegate the maths to Dan.
53:32And I was told that all our weights and measurements were completed.
53:36When we got to the kitchen, we were waiting. It took... Time?
53:39Half an hour. We were two hours late.
53:41But when did I get the first ingredients? Was it ten minutes?
53:44No, it was about half an hour. Exactly.
53:46But, no, you never bought the materials. No, no, no.
53:49So it, in turn, had a knock-on effect for the remaining part of the day.
53:52You can't sell. You can't cook. You said this at the beginning for the maths.
53:55I can't sell and I can't cook. But you didn't prep.
53:57Oh, what did you do? Realistically, I'm good at addition,
54:00I'm good at mathematics, I run a successful business.
54:02Did you do anything in the kitchen? Yes, yeah, yeah, absolutely.
54:05Very little. No, that's not true. That is true.
54:07You don't even know. So tell us what you did. Thank you.
54:09Well, in the kitchen, I sliced the olives, I sliced the tomatoes.
54:13I was doing all the pans and things. Pans?
54:15Yeah, pans, but, like, they need doing. Someone's got to do them.
54:18So, then, who should get fired? I don't really know. I guess...
54:22You don't really know? You don't know how to sell?
54:24No, I think they both made... No, no, no, I think they both made...
54:27What do you know? You don't know how to sell. I know about maths,
54:29I know about figures. You don't know how to do that.
54:31Why shouldn't I fire you two, then?
54:33Well, because my business plan is sound, my knowledge of business,
54:37my business acumen is sound, so I think I'm a solid business prospect
54:41and I think we could make a lot of money together.
54:45Part and parcel of the criteria of the winner
54:49is there's got to be a bit of a jack-of-all-trades.
54:52They've got to dirty their hands, go out and sell, market things.
54:59And then you've fouled on one of the things already that you can't sell
55:05and you say you can't sell. To the public.
55:07You can't say you cannot sell to the public.
55:11Brett, I can understand why you took on the task of cooking the stuff.
55:18What I'm struggling to understand is, having had experience in watching,
55:22albeit many, many years ago, how a fish restaurant operated,
55:27that you didn't do a better job in the kitchen.
55:30But, April, you're the project manager here.
55:33You've got this food blog. This was right up your alley.
55:37You let Brett run riot in the kitchen.
55:39You relied upon Dan on the numbers
55:42and this is not the qualities of a project manager.
55:45And it is for that reason...
55:49..that I am struggling very badly at the moment.
55:58But, Dan, you say the purchasing was all down to me
56:02and you were the only one who didn't sell anything.
56:07Dan, you're fired.
56:11Thank you for the opportunity.
56:21Do you know what? It's the first task.
56:25If this was somewhere in the middle of the process...
56:31..I'd be firing you, April. I really would.
56:35I'm going to give you the benefit of the doubt today.
56:39The same goes for you, Brett. Off you go back to the house.
56:43Thank you, Lord Sherwood. Thank you, Karen. Thank you, Paul.
56:59The process is really hard.
57:01Admittedly, like, I was rubbish at sales,
57:03but I don't think it's fair that I was fired.
57:06I'd encourage my ex-competitors to watch their backs
57:10because you never know where the next attacks are going to come from.
57:16You guys decided to go for quality. Who made that decision?
57:20That would be the PM, I guess.
57:22Well, she needs to go because it's a profit margin task.
57:25It wasn't about quality.
57:27Oh, my goodness!
57:29CHEERING
57:32Good to see you.
57:34That was savage, wasn't it?
57:36It was serious.
57:38We've all put down on paper that we are business accolades.
57:41We've got this, we've got that, we can sell,
57:43we've got focal points, blah, blah, blah, blah.
57:45None of us showed it.
57:48Now 17 candidates remain.
57:52The search for Lord Sugar's next business partner has begun.
57:59Next time...
58:00I want you to produce an advertising campaign for a shampoo.
58:04My idea is sexiness.
58:06..the good...
58:07We're going to be going like this, we're going to be enjoying ourselves.
58:10Look at the camera.
58:11Go away!
58:13..the bad...
58:14Could it be considered boring?
58:16Desert dry hair.
58:17He looks like David Pratt to me.
58:19..and in the boardroom...
58:21It was a bad hair day.
58:23..things turn ugly.
58:24You and I know what it is.
58:26Our consumer doesn't.
58:28You're fired.