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00:00Previously, on The Apprentice.
00:11Your task is to come up with a new fitness programme.
00:16An exercise in teamwork.
00:17It just seems like happening again.
00:18We have an opinion and you just don't like it.
00:23Ricky's beat battle kicked off.
00:25Five, six, seven, eight.
00:27But his routine lacked punch.
00:29Oh, sorry, got that wrong.
00:31On the other team, do you want to keep fit?
00:33A retro theme.
00:35Welcome to the groove train.
00:37But props were a problem.
00:38You would be supplied with the space hoppers, the skipping ropes.
00:41Where would we keep them all?
00:44In the boardroom...
00:45You seem to have pulled it off.
00:48Stephen's team won on points.
00:50I think you brought the wrong people back in here.
00:53Ricky's judgement came under fire.
00:55That's a bad management move.
00:57Laura fought back.
00:59If you were so concerned about the message being diluted
01:02and what you wanted there, you should have gone to the editing.
01:05But Dwayne was declared unfit.
01:08You put yourself forward to produce the video.
01:11The video was the main cause of the failure of this task.
01:14Dwayne, you're fired.
01:16He became the fifth casualty of the boardroom.
01:20Now 11 remain to fight for the chance
01:23to become Lord Sugar's business partner.
01:395pm.
01:41Oh!
01:43For the candidates, some time to themselves.
01:47Come on!
01:48No, mine's not working!
01:54LAUGHTER
01:56Ah, loser!
02:06LAUGHTER
02:08Two for you.
02:10KNOCK AT DOOR
02:12Where's the skipper?
02:14We'll have yours.
02:16How's it going?
02:18Guys!
02:20Hello.
02:22Hello.
02:24Hi.
02:26How are you all?
02:28Fine, thank you.
02:30Come and organise yourself around here a little bit, yeah?
02:40Good evening.
02:42Good evening, Lord Sugar.
02:44Sorry to disturb you on your day of rest,
02:47but you're going to be off on a bit of a journey.
02:50Now, if someone mentioned to me street food,
02:54I'd be thinking to myself a hot dog stall,
02:57fish and chips stall.
02:59But there's been a bit of a revolution
03:01as far as street food is concerned.
03:04And what it is, it's high-quality food being served on a mobile unit,
03:10halfway between good-quality takeaway and the high-class restaurant.
03:15So your next task is all about setting up a mobile restaurant.
03:20But I'm not going to set it up for you in London.
03:23I'm going to send you up to the culinary capital of Scotland,
03:27Edinburgh, where this type of business is still in its infancy.
03:32Now, this is quality food.
03:35I don't want any junk served up here.
03:38Now, as usual, it's very, very simple.
03:42The team that makes the most amount of money is going to win.
03:46And in the losing team, one of you will be fired.
03:51Adam, you are going to be the team leader of Phoenix, OK?
03:55And Jenna, you'll be the team leader of Stirling.
03:58Thank you, Lord Sugar.
04:00Everything clear? Yes, Lord Sugar.
04:02Good luck, and I'll see you in the boardroom in a few days' time.
04:07Cheap to start up, with low running costs,
04:11gourmet street food can turn a tasty profit.
04:17To take a bite out of this booming business,
04:20both teams have two days to create and sell a signature dish
04:24on the streets of Edinburgh.
04:26I want to win this task. Yeah, me too.
04:29It's street selling. I'm perfect.
04:33For market trader Adam's team, first job, choose a cuisine.
04:38So, Scottish people generally eat deep-fried Mars bars,
04:41you know, deep-fried foods.
04:43Very typically, yeah. Yeah.
04:45Haggis. Definitely rule out Japanese.
04:47I know. Whoa, whoa, whoa. Don't rule out Japanese.
04:50Sushi and bento has been massively popular.
04:52If I see Japanese, I'm going to think sushi,
04:54I'm going to think raw fish. Who eats sushi?
04:56My favourite street food is probably something quick and easy.
04:59Probably a burger.
05:01I don't think we should go too over the top with this.
05:03I think we should just keep it simple.
05:05I'm going to pitch for pasta.
05:06Italian meatballs and pasta, you can really mass-produce that.
05:09It's always got to be gourmet. Really high-quality food.
05:12Pasta is pasta.
05:13Dress it up with a bit of spinach or something like that.
05:16Make it organic. There's things that we could do.
05:18Do we have any more ideas first, or not?
05:21I'll just have a chicken wrap.
05:24Up to now, pasta is the best idea that's come to the table,
05:28as far as I can see.
05:30So we're going for Italian? Yeah.
05:34I can't cook, but I've worked in the restaurant trade,
05:37so I've got an idea.
05:39Leading the other team, salon owner Jenna.
05:41I'm really happy about being here.
05:43Sterling, I've only had one win in the process so far,
05:46so there's a bit of pressure on it, but I can handle it.
05:49Edinburgh is very touristy.
05:51So Scottish would more appeal to the tourists.
05:54I'm wondering, is there, like, traditional Scottish pies
05:57that you could sell?
05:58Yeah, the only thing is, just what's ringing in my ears
06:01is that Lord Sugar wanted quality,
06:03and I think you would get a pie and beans at a football game in Edinburgh.
06:06I think you might be better going for something like
06:08a really, really lovely casserole with a Scottish twist on it,
06:11like Aberdeen Angus beef.
06:13Just trying to keep the ingredients cost as low as possible
06:16to make as much money as we can.
06:18Beef is expensive.
06:19I think a higher cost is not something we should be scared of doing.
06:22Yeah, so we all agreed that we're going to go for Scottish.
06:25I'm Scottish.
06:27With the food fixed for both teams...
06:29You're a bit of a foodie, aren't you, Tom?
06:31Yeah. You know, scrub with all that sort of thing, taste,
06:34and you've got a good palate, haven't you?
06:36Adam allocates jobs.
06:37Research is my bag, and branding is where my strengths lie.
06:40That's what you do, yeah? OK.
06:42I like the branding as well. Right, OK.
06:44Stephen, I'm going to put you in charge of the research team.
06:47You're a good manager, good communicator.
06:49I can work well with you.
06:50I'm going to put Jade and Katie with you,
06:52cos that's both their bag.
06:54We can win this. Yeah. OK. And we're going to win it.
07:019am.
07:05Today it's off to Scotland.
07:11But first, a gourmet food fair
07:14for a spot of market research.
07:17It's stuck in there!
07:19A chance for the teams to see how it's done.
07:23Oh, wow!
07:25We sell diver pork scallops with some celeriac puree,
07:29Gloucester Old Spot bacon and seashore vegetables.
07:33It's fine dining on the street.
07:35Fine dining on the street, yeah.
07:37Wow! Nice? Absolutely delicious.
07:40Hello!
07:42Why did you win Dish of the Year?
07:44What's special about your particular dish?
07:46We use really high-quality ingredients where we can.
07:49Strong quality food, rather than the thing
07:51that you can make the biggest margin on most easily.
07:55Adam, you all right, mate? I'm very well, yeah.
07:57Do you want me to give you the feedback from the research?
07:59Yeah. Right.
08:00The feedback was for the focus on high-quality ingredients.
08:03Yeah. So you have to consider that
08:05in terms of your options you're going to go for.
08:07Thank you, Stephen. See you soon. See you, mate.
08:10Fired up by a taste of top-class street food...
08:13The next train to be parked on Platform 7...
08:16..the team's head north...
08:18..to Edinburgh.
08:21I keep coming back to pasta here, guys.
08:23I mean, it's cheap, you can slop it out on the trays like school dinners.
08:26..still chewing over ideas with his team, Adam.
08:30Can you use corned beef as bulk it up? Corned beef's cheap.
08:35Corned beef? I wouldn't put corned beef in there, would I?
08:37Corned beef.
08:39No. Corned beef.
08:40No, I wouldn't use corned beef.
08:42Bulk it up, innit?
08:45All this talking about food's made me hungry.
08:47I hope the Trolley Dolly will be around soon.
08:52I'm part of a team setting up a gourmet food outlet in Edinburgh.
08:57Armed with maps and directories,
08:59each team must pick a licensed spot to set up a stall.
09:03We have a list of locations
09:04and I was hoping just to run through those with you.
09:06For advice on tourist hotspots, Nick calls a city centre hotel.
09:11How about Princes Street?
09:16How about Parliament Square?
09:24And the last one, is that Tyne Castle Stadium?
09:37OK, brilliant.
09:39On the other team...
09:47Spotting a chance to feed football fans,
09:50research and development manager Katie.
10:08You've convinced me. Take the product out of it.
10:10If we've got 40,000 people at the game tomorrow,
10:12we're going to sell 200.
10:13I'm happy for that to fall on my head if the football's bad.
10:16No, we've all... I've pushed it.
10:18Makes sense.
10:212.30pm.
10:23Edinburgh.
10:25I'm home.
10:28While half the teams leave to brainstorm branding,
10:32project managers head for the kitchens.
10:38Do people, like, speak, like, a Scottish language?
10:41Like, just a pure Scottish language?
10:44What if someone comes to the stand and they speak Scottish to us,
10:47will you be able to stand up and say it?
10:49Oh, God, Gina, stop!
10:56Laid on by Lord Sugar,
10:58both teams get top chefs to help cook up gourmet dishes.
11:03For Adam's team, award-winning Italian chef Mattia.
11:07Meatballs and pasta is an idea that we're tying with.
11:10If you say meatballs, everybody knows that is Italian, no?
11:13Let's go for it.
11:14What we're going to start with, we're going to put some rosemary.
11:17Could we use dried rosemary? Maybe it's cheaper.
11:20It doesn't have the same flavour as the fish.
11:22I'm just thinking of cost, but...
11:24OK.
11:25It's just about profit, innit, not taste, you know?
11:28I know what you're saying, but I think we need to find
11:31something about cost and quality.
11:33You know, I want to sell quality products,
11:35but if we're using a lot of fresh ingredients,
11:37it's going to be dearer than using dried.
11:39The thought process that's running through Adam's mind is cheap.
11:42Cheap, cheap, cheap.
11:43And Tom is having none of it.
11:45Tom said, no, we'll do this properly.
11:47And he's right.
11:49Mattia, we've got to brand this.
11:51We've got to come up with something.
11:53I'm thinking Mattia. Mattia's meatballs.
11:55Would you be all right with that?
11:57It's better than Mamma Mia's meatballs or Uncle Mamma,
12:00Mattia.
12:02For the other team, a Michelin-starred Scottish restaurant.
12:06Hi, I'm Geoff. How are you doing, Geoff? I'm Ricky.
12:08Hi. Nice to meet you. Welcome.
12:10What we're trying to do, we're trying to make a gourmet beef casserole.
12:13The main thing is it's got to be good quality,
12:15it's got to be well hung.
12:16You know, you've got to make sure you get the best.
12:20And that's what you're looking for.
12:22You're looking for that taste.
12:24A portion like this, how much do you think it would cost us to make?
12:27£2, £2.50.
12:29The key is the meat.
12:32Hi, guys. Hi, Jenna.
12:34Just give me an estimate.
12:35That a portion costs to make one meal of this
12:38is going to be between £2 and £2.50.
12:41Right.
12:43Just to let you know that.
12:45Cheers.
12:47That's a lot.
12:48I mean, let's be honest, you don't get meals in actual restaurants
12:52that cost that much to make.
13:004.30pm.
13:02Just give us some real words that represent high-end Italian.
13:05In charge of branding their meatballs, Katie, Stephen and Jade.
13:09It is about simplicity.
13:11We're trying to do it slick, so it's utterly delicious.
13:14Utterly delicious. I do, I really like that.
13:20We're whipping up now a test of the meatballs.
13:24Matty has just taken us through it now.
13:26He's also been kind enough to let us use his name,
13:28but I didn't know whether you wanted to use the name
13:30Mattia's Meatballs, maybe?
13:32Mattia Meatballs? Mattia's.
13:33Unless you've got any other ideas, I personally think that's a good name.
13:36Do you?
13:37In terms of a name, we've gone for something very slick, Adam,
13:39so it's very different to what you've just said.
13:41Utterly delicious.
13:44I've got a couple of blank faces here.
13:46I definitely think we need to get meatballs in the name somewhere,
13:50or Italian in the name.
13:52Utterly delicious meatballs.
13:54Utterly delicious meatballs.
13:56I understand what you're saying there, guys,
13:58so, you know, I'm happy to leave that with you, Steve.
14:01If you brand it right, we'll make a fortune, all right, pal?
14:05While the food is finessed, next job for the branding teams,
14:09a makeover on their mobile food stalls.
14:12Looks very nice, doesn't it?
14:14It does actually look very nice.
14:16It's not quite the right colour yet.
14:18What are they? Meatballs?
14:21If you could type... Gourmet Scott Pot.
14:24It's like a dark, earthy red.
14:26Yeah, I think that works.
14:28We haven't got any tartan on there at all, have we?
14:30No, but I'm quite happy with this.
14:32Our brand is Utterly Delicious.
14:34They're meatballs.
14:36This is exactly what we wanted brand-wide.
14:38Looks expensive.
14:40We've worked really, really hard on the branding side
14:42to make sure that this is a high-quality product.
14:45That's what Lord Sugar wanted,
14:46that's what we're going to bring to the table.
14:48Literally. I love that. It's as simple as that.
14:5110pm.
14:53An industrial kitchen.
14:55Premium produce purchased.
14:58Michelin-starred recipe at the ready.
15:01Time to mass-produce Scott Pot.
15:04The portion size is right.
15:06I mean, that's a lot of meat to veg combination there.
15:10It's going really well. I'm really pleased.
15:12The casserole's cooking, nothing to worry about.
15:15So we spent £200 at the butchers.
15:17That's all the beef and all the haggis.
15:19And then it's £68.82 plus £200 equals...
15:23£268.82.
15:25I think we've ordered plenty of meat.
15:27Maybe a bit too much meat, but I think meatier the better.
15:31Divided by the number of portions,
15:33£175 equals £1.54-ish.
15:38Your calculations are fantastic, Ricky.
15:41That's our cost price. OK, great.
15:44For the meatball team, a cookery school.
15:49We've got this stuff down to 47p a portion using local ingredients.
15:53How come you got it down so cheap?
15:55Best in the business. Let's go. Let's crack on.
16:01We went down the road and made it as cheap as possible.
16:04Massive profit margin. Too big, too big.
16:06Mate, you're also getting smaller and smaller.
16:09Has it shrunk a little bit?
16:11Has it shrunk a little bit while it's being cooked?
16:13Battle stations, yeah?
16:14Adam, these are really small.
16:16Just roll with it, just keep going.
16:18If we can sell these at £5.99 and make £5.50 a portion,
16:21we'll smash this to pieces.
16:23Each one of them for me, that's £2 there.
16:25£2 coins on there. £2 coins on there, mate.
16:28Midnight.
16:30Where's the thyme? Salt and pepper.
16:32Foil, foil. Let's get these in the oven.
16:35Food pre-cooked and ready to go.
16:37The kitchens close.
16:39Let's go. Let's go and get some sleep. We're up early.
16:42OK, we've got a football match to go to.
16:45Tomorrow, both teams must sell their gourmet grub to the Scots.
16:589am.
17:09Gorgie, West Edinburgh.
17:11Home to Hearts Football Club.
17:14And for one day only, Adam's utterly delicious meatballs.
17:19Great stuff. Brilliant.
17:21Lovely, isn't it?
17:23Looks good.
17:26Team split.
17:27Stephen, you're going to ram these things down people's necks today.
17:30Love life.
17:31Katie, you'll look good as a pizza.
17:33And Azhar. Thanks, Adam.
17:34Azhar, you'll look well as Julius Caesar.
17:36Get dressed up and get cracking.
17:38Do you guys know what you're doing in there yet?
17:40Just behave yourself.
17:41Are you sure?
17:42Go and fight a lion or something.
17:43Are you sure?
17:44Come on.
17:47Parliament Square.
17:49Good morning.
17:50For Jenna's team, a tourist hotspot.
17:54Try some of that there.
17:55And ready to go, piping hot, Scott hot.
17:59Traditional Angus beef.
18:01You love that, don't you?
18:02Scottish casserole.
18:03One, two, three.
18:05No, for the start, we've just had breakfast.
18:08Oh, you've just had breakfast.
18:10You've just had breakfast.
18:11OK, what do you think?
18:12Want to try?
18:13Oh, breakfast.
18:14Oh, right.
18:15Breakfast, OK.
18:16Everyone seems to have just had their breakfast.
18:18Late breakfast, Sunday, I guess.
18:24I hear bagpipes.
18:26Charged with attracting customers,
18:28Laura and Ricky spot an opportunity.
18:31Have you eaten yet today?
18:33I've eaten my breakfast.
18:34If you wanted to come over, we'll give you something to eat.
18:36If you want to come and bring your bagpipes over there,
18:38you'd be doing us a big, big favour.
18:39Yeah.
18:41Has everyone had their lunch?
18:43Guys, if you haven't had your lunch yet,
18:45call my Scott Pot just at Parliament Square.
18:47Hello, my friends.
18:49One casserole, one haggis mash.
18:52Would you like to come and have a smell of our casserole?
18:54Thank you, enjoy.
18:59Gorgy.
19:01March through ground.
19:0317,000 fans home in on hearts.
19:07Come and get your meatballs now, guys.
19:09£5.99.
19:10Potential customers for Adam's gourmet street food.
19:13Meatballs and pasta now.
19:15Come and try some here.
19:17Pre-match meatballs now, boys.
19:19£5.99.
19:21Get yourself something to eat before the match.
19:24I'm worried about the price.
19:25I think £5.99 for this audience might be too much,
19:28but we can always come down in price,
19:30so we'll see how it goes.
19:33On the other half of Adam's team...
19:35The only thing I'm having a little bit of a wobble about
19:38is the price.
19:39..keen to maximise margins, Katie.
19:42I would never, ever overprice an under-delivering business,
19:46but we're here to win a task.
19:48People are only going to be able to buy these meatballs once.
19:52If they're prepared to pay £8,
19:54even if afterwards they're like,
19:57Now, I know that that's probably going to make me look awful, but...
20:00What price are you thinking?
20:02Well, I'm thinking more like £7.99.
20:04If they're willing to pay it, we'll sell it.
20:08Hello? Just a quick one, mate.
20:10Katie believes you should be going at a much higher price, Adam.
20:13£7.99.
20:14I'll stop you there, right?
20:15There's cafes around here doing full brekkies for £2.99.
20:20You know what I mean? It's £5.99.
20:23Just want to put it across. Bye.
20:26No way in the world.
20:27Probably get our heads kicked in if we try for that.
20:31Price rises scotched by Adam.
20:33Stephen hatches a plan.
20:35Hijack hungry bus tour passengers.
20:38We'll do our big marketing piece, get you guys energised,
20:40and then we'll hop off at Grassmarket.
20:42They can have lovely food and then hop on the next bus.
20:44Yeah, that's right. And we will get some more customers as well.
20:47Great. Thank you very much indeed.
20:49Adam, we've got some really good news for you.
20:51We've been to Edinburgh Tours and they've agreed that every 15 minutes
20:54we can hop on, get on the microphone and really drum up some business.
20:57OK, great, yeah.
20:58Grassmarket, mate, yeah? Grassmarket, yeah.
21:00100% Grassmarket.
21:03That's an amazing opportunity to watch your food there.
21:05That's a task winner, that.
21:07High fives all round. We've got a strategy.
21:13Have you had your lunch yet? Are you thinking about it?
21:16As Scott Potts simmers...
21:18Have you had your lunch yet today?
21:20No.
21:21..for Jenna's team, sales are off the boil.
21:24The footfall isn't as great as I thought it would be. No.
21:27This should be our busiest time. I feel physically sick.
21:31Jenna's beginning to panic.
21:33They've had a real lack of footfall.
21:35They've got a good product.
21:36They have good quality, expensive ingredients
21:39and they really need to sell it all to get home on a good profit.
21:43Are you thinking about lunch yet?
21:45No, not whether at all.
21:47There's too much talking.
21:48Speak of them, not me.
21:50More, eh? More, eh?
21:52We've been studying now for about 50 minutes with no-one in front.
21:55We need to go out, not chat to them, just tell everyone to come over.
21:58Obviously, I mean, we are sales, we know what we're doing,
22:00but you can't physically meet people,
22:02unless you want us to walk them over.
22:03We'll keep doing what we're doing, but...
22:05Just do your best you can. OK.
22:07I just feel Jenna's already trying to point the fingers
22:10in our direction, getting her excuses in early.
22:1612pm.
22:18Come and get your meatballs now, guys.
22:2030-minute selling time before fans have to be in the stadium.
22:24Come and try one here.
22:26Come and try one now.
22:30Hi, Steve.
22:31Can I just explain, Adam, what's going to happen, mate,
22:33just so you've got an overview? Yeah.
22:35We will be getting on the most famous tour bus in Edinburgh.
22:38We're going to get on...
22:39Steve, tell me about that when you see me,
22:41because I've got half an hour left before kick-off.
22:43I need to crack on, all right, pal? How many have you sold?
22:45We've probably done a dozen.
22:48I think we need to go a bit cheaper.
22:50Adam, we'll see you in the grass market in half an hour.
22:52Tom, stop panicking.
22:54Unbelievable.
22:55He needs to calm down, he's panicking.
22:58That's panic selling.
23:00£3.99, your meatballs.
23:02Just get rid of what we've got, yeah? Yeah.
23:04Three for a tenner.
23:05Hiya, mate, do you want a portion?
23:07You're a gent, thank you.
23:08Can I have another two portions, please?
23:10That's three in total, please.
23:12Thank you. Cheers, guys.
23:14It was a bit quiet.
23:15You know, £5.99 wasn't going down that well,
23:17so we swapped to £3.99, three for a tenner.
23:19Sales have picked up.
23:20Like it? Good.
23:22We're going to box them up, get them on the front,
23:24flirt them off for what we can get.
23:26A couple of quid, whatever.
23:28£2 a portion now, your meatballs.
23:30Got two minutes till kick-off.
23:31£2 a portion now.
23:33Last few portions, two quid.
23:35Thank you so much. Cheers.
23:37Last few portions now on the front here.
23:39Come and have a look. Good, yeah? Thank you.
23:41Thank you, mate. Cheers.
23:46Right, guys, time is of the essence.
23:48This is it, this is key time, let's go.
23:51Yeah, it could have been busier at the football,
23:53but it could have been a lot worse.
23:55Even the burnt ones we sold.
23:57Mate, I've got £3.99 for the load of burnt meatballs.
23:59Yeah, perfect.
24:00We're doing well, we're doing well.
24:02While Adam's team heads for a new pitch...
24:07..at Parliament Square, a lunchtime rush for Scott Pott.
24:11Two casseroles and haggis mash are in there.
24:15Excuse me, sir, would you like to try some casserole?
24:17I can see you're looking. Why don't you come and have a smell?
24:20It's getting busier now, so once a crowd of people,
24:23I can use my charm.
24:25I think I'll go for the haggis mash.
24:27With the casserole? Yeah. Brilliant.
24:29That will warm you up. Thank you very much, sir. Enjoy.
24:341.30pm, Grassmarket.
24:38Magnet for tourists, locals...
24:41Woo-hoo!
24:43..and the utterly delicious meatball team.
24:45Hi, you guys! All right? Good morning, yeah?
24:48Lots to do. There's the bus tour company.
24:51We do a big pitch, we get everyone on the bus,
24:53we get the straights for the meatballs.
24:55We're going to do such a good job of doing that little pitch on there.
24:58All right, see you guys in a bit.
25:00At the moment, it's not bustling,
25:02but the other guys have organised that they're on a coach trip.
25:05Every 15 minutes, people will be hopefully getting off a coach.
25:08So, fingers crossed, we're going to make some money.
25:12Come on, guys. Let's do it.
25:14Come on, Peter. Phoenix!
25:16Flight of the Phoenix, come on.
25:18On the bus, everybody! Best tour in town.
25:21Best tour in town. Absolutely.
25:23Right, hello, everybody.
25:25My name's Katie.
25:26Now, before I get started, I've got to ask,
25:28what food do you think I might be bringing to you?
25:31Pizza.
25:32No, actually, you need to think outside the pizza box on this one.
25:38It's actually meatballs.
25:40So, we're actually in Grass Market,
25:42just round the corner of the next stop,
25:44and we really hope that you'll join us.
25:46Come on, everyone.
25:50Can't tempt you with any meatballs?
25:52No, OK.
25:54OK, no problem. We'll be on the next one anyway.
25:57OK.
25:58After two stops, no takers.
26:01Don't panic, guys. Don't panic.
26:03The thing is, it's just after lunch.
26:05Everyone's just eating. No problem.
26:07And a ten-minute walk back to the next bus.
26:10Oh, great. Just in time.
26:12Nice!
26:18Damn it, let's wait another 15 minutes.
26:22Steve?
26:23Yeah, mate, we're trying to do these bus tours,
26:25but the problem is we missed the last bus down to you.
26:27How are you doing?
26:28It's slow, mate. It's slow.
26:31Sack off this bus tour and all that now.
26:34Mate, we're struggling, to be honest with you, buddy.
26:36We need you all back here.
26:38See you in ten minutes.
26:39I think they've messed up on this pitch.
26:41They brought us to a pitch here, and this bus ride...
26:43They missed the bus.
26:44They literally missed the bus on this.
26:46And I'm gutted.
26:47We've got the gear and no customers.
26:51As lunchtime fades in Parliament Square...
26:54Do you want to put some mash in there? Yeah.
26:56..sales stall for Scott Pott.
26:59There's a lot of people here. That's what we need.
27:01We need people to sell it to.
27:03Out on the hunt for richer pickings, Ricky and Laura.
27:07It's definitely busy. You can definitely...
27:09I mean, if you look down there... Footfall's there.
27:11There's already one there. What is that?
27:13What's that? Aberdeen Angus stand is already here.
27:16I'm going to give them a call.
27:18Positives and negatives about the place.
27:20Positives, massive footfall. There are a lot of people here.
27:23Right.
27:24Negatives are the fact that there is already a food stall there
27:27selling Aberdeen Angus beef burgers.
27:30Right.
27:31They're around about £2.53.
27:33But it's in a... There's a lot of people there.
27:36Right, OK, no worries. We'll make the move. I'll take the rest.
27:39Let's move, let's move.
27:463pm.
27:48Stop, stop, stop!
27:50Two hours left to trade.
27:52Go, go, go, go, go!
27:54Up go the shutters.
27:56Hi, guys!
27:57Down go the prices.
27:59We're doing two for £10. You're tempted, aren't you?
28:02It's really tasty.
28:03How are you doing, girls?
28:04Fancy some dinner this evening?
28:05Aberdeen Angus, we're just here.
28:07Would you like to try some, madam?
28:10I'm feeling a bit better now we got here.
28:12We sold, like, at least 15 already since we've been here.
28:15I haven't got long left. I've just got to sell as much as I can.
28:2030 minutes to go.
28:22Right, you three, crack on now.
28:24Time to attack, armed with cut-price meatballs.
28:27Hi, guys. Have you tried the perfect Scottish meatball?
28:30Cheers. There you go, mate. Thank you.
28:32We're going to go crazy now. We're going to do £5.99, free for £10.
28:35At the end of the day, the cost is peanuts.
28:37We've made this product for under £100.
28:39So anything we take, it's profit.
28:41Give your neighbour one, your cat, your dog, your mum.
28:44I don't care, really, as long as we get rid of them.
28:46Roll up, roll up. Adam Corbally's Meatball Mania.
28:49Stephen, £5.99, free for a tenner.
28:51Tell Katie. Where's she gone?
28:53Don't fret, guys, it's locally sourced produce.
28:55It's worth waiting for, believe me.
28:57Quick as you can. I'm waiting on three altogether, please.
29:00Yeah, we're just doing it. We're making sure they're perfect.
29:03Squirrel, meatballs? No?
29:10Hi there, sir. Have you had your tea? You hungry?
29:13Can't interest you in any casserole?
29:16Time. Passing strategy.
29:19Two for six quid? Got a lot to sell.
29:21Yeah, but that means they're going out at £3, which is only £1.50.
29:24Better to go out on £3 than not at all.
29:26Jenna doesn't have much room to manoeuvre on her price.
29:29Every portion of stew costs the team £1.50 to make.
29:33They have to be really careful what they're charging the customer
29:37because every time they drop their price,
29:39they're eating into their margins.
29:41We've got 100 dishes left here. We need to get rid of the 100 dishes.
29:44If we get any stock left, there's no point having it. You hungry?
29:47Traditional Scottish cuisine. Jenna, you need to make a decision on the price.
29:50Yeah. Two for £6.
29:52Nicky, Gabrielle, £4 each, two for £6 now.
29:55Would you like a taster? Can we have two more, please?
29:58Delicious. So you've got another two after this to come out?
30:01Come and try this. Thank you very much. Enjoy the food.
30:04Come on now, last few. Two pound to go now.
30:07Last few portions of meat master today now.
30:10Thank you. Three for a tenner? Yeah.
30:13All right, great. Katie. Where is Katie?
30:16One minute to go, guys. One's ready here.
30:20We need to get red. Three pounds.
30:22Guys, you want a casserole? Come on.
30:24Three pound each. Thank you very much.
30:305pm.
30:32Well done, guys. Well done, everyone.
30:35Well done, sir. Well done.
30:39Guys, watch your heads.
30:41I honestly don't think we've done it, though.
30:44For Edinburgh, bye-bye meatballs and stew.
30:48For the teams, back to the boardroom,
30:52the results and Lord Sugar.
31:13You can go through to the boardroom now.
31:43Good afternoon.
31:45Good afternoon, Lord Sugar.
31:51Well, Phoenix, Adam, I made you the project manager.
31:56You did, I was pleased about that, thank you.
31:58Yeah, so let's hear what happened then.
32:01We all decided on Italian in the end.
32:03Pasta, which is what we started off with on day one, first thing.
32:06Pasta. Meatballs and pasta.
32:08So, homemade, Scottish style,
32:10because it's a cheap meat, it's very fatty, so it's cheap,
32:13but the fat actually helps the meat.
32:15Cheap?
32:17It's cheap, but it's key to the meatball recipe,
32:20because it's a lot of fat in it, you see, it's mince.
32:23So it makes a quality meatball, but it makes a quality meatball,
32:26Lord Sugar, don't get me wrong.
32:28We weren't going for, you know, poor quality,
32:30but it happened to be cheap to buy.
32:32How much did you spend, then?
32:34We spent about £90, didn't we, Tom?
32:36Because you're trying to keep up with the pace,
32:39Yes, of course, yeah.
32:41But I wanted to create a gourmet dish.
32:43Where is the gourmet side of this?
32:45You had to try them, they were beautiful.
32:47Really, really nice. Real gourmet dish, weren't they, Tom?
32:50Yeah, it was absolutely fantastic.
32:52We used a very authentic northern Italian recipe,
32:54using fresh rosemary.
32:56You know, although it sounds very basic,
32:58it was actually a very nice-tasting recipe indeed.
33:00So where did you go, then, to start selling them?
33:02We went to the Rangers and Hearts game.
33:04How much were they?
33:06£5.99, we priced them at.
33:08£5.99? Per portion, yeah.
33:10Hearts football match in...
33:12Well, I mean, based on research...
33:14I mean, they don't pay that for a striker there,
33:16so do you think that was a good move, going to a football match?
33:19It was slow, to be fair. It was hard work at the football match.
33:22Did you have a name for your mobile restaurant?
33:25Yeah, the promotional marketing team was in charge of that.
33:29It was utterly delicious at first,
33:32and then I think I added the key name, Meatballs, I believe.
33:36Are we obviously going to put Meatballs in there?
33:38Oh, right, well, yeah.
33:40I'm no expert on Italian cuisine,
33:42but utterly delicious meatballs doesn't sound very Italian.
33:46Did you have any other ideas?
33:48I did have a different plan whilst we were speaking to the chef, Mattia.
33:51I asked him if we could use his name, Mattia's Meatballs.
33:53What happened?
33:55I didn't want to shoot the marketing team to pieces.
33:57Basically, they worked on it all day.
33:59Can I just tell you something, right?
34:01Meatballs is sold on brand and image.
34:03Meatballs with the name backed by the famous chef,
34:07you can sell them for a higher price than you can ordinary meatballs.
34:11That applies to anything, whether it is a watch, whether it's a pen,
34:15and you missed a big trick there.
34:18So, how was your project, manager? Good?
34:21Yeah, I think it was good. Yeah, good.
34:23Good cooperation from your team?
34:25Yeah, all round, yeah.
34:27Good.
34:29Now, how was Jenna as a team leader?
34:31Yeah, very good.
34:32So, how did you get on?
34:34We decided Scottish was going to be the one.
34:36I wanted to go, I'm a Northerner, Lancashire, and I personally believe...
34:40You never noticed that from the outside.
34:42I personally believe the more Northern you go,
34:44the more traditional you go.
34:45So, what did you come up with, then?
34:47We wanted to go for a casserole, and it had to be gourmet,
34:49and, you know, we ensured we wanted the best quality ingredients.
34:52And what was the name?
34:54It was called Gourmet Scott Pot,
34:56and everyone knew they were getting a high-quality dish.
34:59Where did you actually go to start selling?
35:01Parliament Square. There was five church services.
35:03It was, you know, going to be quite a busy day on a Sunday.
35:05Parliament Square?
35:06It was a bit quiet at first, so we made a decision.
35:09We moved about two o'clock, I think it was.
35:11Laura and Ricky went to Princes Street.
35:13They came back and informed me that it was quite busy,
35:15so we all made a quick move down there.
35:17Obviously, we only had a few hours of selling time left.
35:20Princes Street, that's quite a popular street in Edinburgh.
35:23Yes, it is. Once we did move, we did really well.
35:25We were quite busy.
35:26How much did you spend? Do you remember what you spent?
35:28In total, I think we spent around about £268.82.
35:32That's exactly what you spent.
35:33It is exactly, so a lot larger than the guys on the side.
35:35But you really took the quality and gourmet thing seriously, didn't you?
35:38Yes, definitely. Yeah, we did.
35:40So you've got, on one hand here, you've got the cheapskates over here,
35:43and you spent...
35:44£200 for the haggis and the beef.
35:46All throughout the day, my worry was we may have spent too much,
35:49but I did feel that we had a quality Scottish gourmet dish.
35:55Well, let's have a look at it.
36:01Nick, with Team Phoenix, could you give me some numbers, then?
36:04Yeah, well, we know that Phoenix spent £90.25.
36:08Right.
36:09Sales totaled £388.29,
36:12and that generated a profit of £298.04.
36:18OK. Karen?
36:20Well, as you know, Sterling spent an awful lot more, £268.82.
36:26But I'm pleased to say that they had sales of £588.60,
36:31which actually generated a profit of £319.78.
36:39£21 difference, £22 difference approximately.
36:44So, well done.
36:47Risky, I've got to tell you.
36:49When I heard those numbers, you just told me about how much you spent.
36:52They're very, very risky, so you must have done well on the selling side.
36:56Anyway, well done.
36:59Look, I'm going to send you off to a five-star country club,
37:03and you're going to be riding these little Segway machines.
37:09I don't know if you know what they are.
37:11You'll soon find out.
37:13Have a good time, and I'll see you on the next task.
37:28Mmm.
37:31Well, if there's one thing you can't cook, and that is the books,
37:37the figures don't lie.
37:40I need you to go off.
37:42I'll see you back in here shortly,
37:44where we'll go through it in a bit more detail, OK?
37:47Enjoy.
38:01Come on, Jenna!
38:03Do it for the girls! Come on!
38:05Come on, Jenna!
38:07Jenna, we're going to crash, too!
38:09On you again!
38:12Come on, Ricky, let's go for it!
38:14Go, go, go!
38:17Girls, watch out, the neck is dangerous.
38:25Nick, what are you doing causing an obstruction?
38:28Nick, I think you need a licence.
38:31It's a bit dangerous out there.
38:33That's true.
38:34Why are you looking worried?
38:36Well done, guys.
38:38Sterling.
38:39Sterling performance.
38:40Sterling performance.
38:41Cheers.
38:42Cheers.
38:48You know, you win some, you lose some.
38:50It's one of them things.
38:54I don't take any of the blame myself for the failure in this task.
38:58I think we lost because of Jade and Katie, really.
39:00They both told me they were experts in marketing, advertising,
39:03and they clearly aren't.
39:05Locations.
39:07The football pitch was the wrong place to go.
39:11Adam should be fired because he didn't manage this very well.
39:14There was no clear strategy other than, you know,
39:16to keep the cost low, and everything was just a bit of a mess.
39:19The reason we had the second place is because of the bus thing,
39:22and then the bus thing fell through.
39:24We can talk until the cars come home about whys and whats and ifs,
39:27but if we'd have sold five more, we would have won the task.
39:30So I'm looking at Katie and Azhar purely on contribution.
39:33For me, those two are in the firing line big time now.
39:44Yes, could you send the candidate someplace?
39:46Yes, Lord Sugar.
39:48You can go through to the boardroom now.
40:15Right, I see there's two problems here.
40:19One is you can't sell,
40:21and two, you went off in the wrong direction,
40:24made, well, a load of cheap stuff.
40:27With regard to the quality of the food, I do believe it was gourmet.
40:30I do believe we met the criteria.
40:32Adam, Adam, hold on.
40:33I've had some pictures shown to me of these meatballs,
40:36and I've got to tell you,
40:38I've seen things like that at the zoo in the elephant pen on the floor.
40:42So I don't know how you can tell me that is quality stuff.
40:45You're just on this cheap, cheap, cheap thing,
40:48thinking that you're going to make a load of money.
40:50If we start at the beginning,
40:52myself, Steve and Jade fed back a few different things,
40:55and a lot of our market research that we put forward
40:57wasn't actually taken into consideration.
40:59I don't know if Steve and Jade would agree with me.
41:01It totally was, Katie.
41:02I totally disagree with you there.
41:04Your market research consisted of telling us to go to a football ground.
41:07Whose idea was it to go to the football...
41:09Let's talk about the football location first.
41:11To be honest, I championed that.
41:13On what basis?
41:15Football. You know, I go to football games.
41:17It's £6 a burger. I thought that...
41:19£6 a burger? Where do you go?
41:21Chelsea, had you gone to the football ground
41:23and sold it for £2.50 a portion,
41:25you might have sold hundreds of portions.
41:27You might have made some more money.
41:29£5.99 at a football match is out of the question.
41:33Lord Sugar, my research team came back to me with £8.99.
41:37That's all they heard.
41:38Adam, how many football games have you been to in your life?
41:40Well, this is why I priced it at £5.99.
41:42You don't need a research team to tell you that.
41:44That's what put you in charge.
41:46You don't need research, buddy.
41:48You need £4 for a burger. That's what you're spending.
41:50Tell the truth.
41:51At a football game, it doesn't take Einstein to work out
41:53that these lads walking past aren't paying for...
41:55How you can stand in a stall in the middle of Edinburgh
41:57selling to the Rangers fans...
41:58It's the first I've heard of it.
41:59It's the first you've heard of it?
42:00First I've heard of it.
42:01I dropped it at £3.99, free for a tenner.
42:03Cos you realise, mate, I realise we've been five minutes.
42:05But as a research group...
42:06How long did it take you to...
42:07You was in charge of Katie and Jade.
42:09The other problem was, the kick-off was half twelve,
42:11so we lost the crucial dinner-time trade
42:13through leaving the football pitch to setting up at the next pitch.
42:16Just out of interest, as a project manager,
42:18would you not have looked and thought...
42:19We couldn't have done everything.
42:20..actually, for that hour and a half,
42:21we'll be losing all the luncheon trade,
42:23I'm going to decide not to do that.
42:24I couldn't have done absolutely everything.
42:26You know, you're a marketing expert,
42:27I put you in charge of marketing and promotion.
42:29That's where you told me your qualities were,
42:31that's where I put you.
42:32Steve was managing you, Katie, you've done marketing as well.
42:35Then, your second location, afterwards, you went to Grassmarket.
42:40The reason we put forward the idea of Grassmarket
42:43was because Stephen struck up a great deal with the tour operators.
42:47Yes, indeed, so I spoke to a gentleman called Kenny,
42:49lovely guy, and he drew up a partnership with us
42:52to utilise his bus so we could actually pitch on the top deck of the bus.
42:56We thought that there'd be buses coming every 15 minutes.
42:58Did it work or not?
42:59Well, what happened was, I'm not the man to carry on things
43:01if it's not working.
43:02I quickly made a decision, I said,
43:03Adam, I'm actually going to go out and sell at the front,
43:05and I'd done that for the remainder of the afternoon,
43:06my absolute heart and soul.
43:07Was you selling, Azar? What was you doing?
43:09You're very quiet there.
43:10Are you deliberating over something?
43:12No, I'm not.
43:13I was selling as well, but I think throughout the day
43:15there was a number of issues which point out,
43:17obviously the first one being the product itself.
43:19I wish I could be in Adam's shoes right now
43:21because Azar's sitting next to him, and I have to be honest,
43:23and Adam, you're gearing all your actual energy
43:25towards people who have really contributed in a big, big way.
43:28Stephen, on the second day in the afternoon...
43:30You're missing a trick here, you're missing a big, big trick.
43:32He's not sitting there, he's sitting as quiet as a mouse beside you.
43:34I think you're confused. No, not at all.
43:36Azar, you have been very quiet through day one and day two.
43:38I don't think so, I think I did point out,
43:40put some decent product in there and set the right price,
43:42but you said, look, cheapest chips, cheapest chips,
43:44and that's what we did.
43:45That's essentially what went for in price.
43:47I think the second pitch location's getting off lightly.
43:49The sub-team strategise, I understand their strategy,
43:51their strategy was, we've made a deal with the bus company,
43:53people get off the bus, they buy the food.
43:55Unfortunately, that did not happen, therefore we had to rely
43:57on the footfall that was there, which wasn't big enough for us to sell.
43:59If I may, just to bring a little bit of sanity to the situation,
44:02we are hearing a lot of objections here for the first time,
44:04I can assure you of that, in terms of location, grass market,
44:06all the rest of it.
44:07This is the first time we've heard of it.
44:09I don't know if it's because the steam in that mobile unit
44:11was getting to your head or something, Tom,
44:12but that's the first I've heard it from you, honestly.
44:14I told you that.
44:15Lord Sugar, a lot of this, we're going back to...
44:17Stephen, why do you lie so much about this table?
44:19Why do you lie so much about this table?
44:21I don't understand what you're talking about.
44:23Jade, where does the failure of this task, where does it lay?
44:26The failure of this task lays in the fact
44:28that we went to the football in the morning,
44:30we then moved over lunchtime,
44:32and then we got to the second position,
44:34where we were meant to have people arriving all the time,
44:37and everyone had had their lunch.
44:39So where's the fault lie? Who with?
44:41So, unfortunately, either Katie, Stephen or Azhar.
44:46Stephen. Simple.
44:48Food, the quality was nowhere near enough to sell it in gourmet style,
44:51that's a bottom line, and the location of the football,
44:53which I've argued Katie's.
44:55So for me, Katie and Azhar, without a shadow of a doubt,
44:57contribution from Azhar was nil.
44:59I think you've got a clever way of deflecting information.
45:01I've been asked a question by Lord Sugar and asked it.
45:03I've been asked a simple question, so you had your opportunity,
45:05I've answered it in a simple way.
45:07It's not about being clever, Azhar.
45:09But would I be cleverer if I didn't include you in my summary?
45:11Were you responsible for the second pitch? Yes or no?
45:13Based around the clever idea, I came to that logical decision.
45:15Stop blaming everybody else. Yes or no?
45:17Yes or no? I'm not going to answer the question.
45:19That's how you deflect it, you don't take responsibility.
45:21At least if I make a mistake, I admit it.
45:23If you make a mistake, you pass it on to somebody else.
45:25That's your issue.
45:27Whereas if I make a mistake...
45:29Azhar, let me put it bluntly.
45:31I was responsible for the grass market based on a logical decision,
45:33but unfortunately, to defend Adam here,
45:35your contribution was zero.
45:37You made the mistake on the pitch at second location.
45:39So Azhar, just...
45:41Adam, you were the project manager.
45:43Yeah. So who are you bringing back in?
45:47I'll have to bring in Katie and...
45:53It's Jade or Azhar, unfortunately.
45:59Azhar, you've just...
46:01You've let me down, you know.
46:03You didn't do out.
46:05And Jade, you're...
46:07You're an advertiser, you're a marketer.
46:09This is what you do. I worked hard, Dave.
46:11I did work hard for you today. You worked hard, Jade.
46:13Everyone works hard, but unfortunately...
46:15HE SIGHS
46:21I'll have to bring in Katie and Azhar.
46:23Right, OK.
46:27The other three of you go back to the house.
46:29I'll see you on the next task.
46:31I'm going to have a chat now with Nick and Karen.
46:35Step outside and, um...
46:37come back in shortly.
46:39One of you will definitely be leaving the process today.
46:41OK?
46:55I'm going to have a chat now with Nick and Karen.
46:57Step outside and, um...
46:59come back in shortly.
47:07Well, Adam, um...
47:09I think he lost control of the task, really.
47:11I don't know what he thought he was doing.
47:13He spent a lot of time in this boardroom
47:15talking about my team,
47:17that I allowed to make decisions on marketing
47:19and all that stuff,
47:21and conveniently deflected away from the fact
47:23that he made cheap...
47:25cheap rubbish, really.
47:29What about Katie?
47:31She has made some bad calls here
47:33and has heavily influenced, I think,
47:35the failure of this task.
47:37But she drove the football thing
47:39completely wrong.
47:41You know, he's very, very quiet.
47:43Azhar, he's very quiet.
47:45You don't know whether he's really got
47:47a good business brain on him
47:49or whether he's playing a game.
47:51Well, this time he's at it, because he's back in this boardroom
47:53and he's going to have to speak up for himself.
47:56PHONE RINGS
48:00Yes, Lord Sugar.
48:02You can see Lord Sugar now.
48:21Well, Adam...
48:23Yes.
48:25I've looked carefully at your application.
48:27Yep.
48:29You know, you are a very hard worker
48:31in the sense that you run your own market stall.
48:33Yep.
48:35It's quite a big operation, it's wholesale and retail.
48:37Right.
48:39Established 13 years.
48:41I've got more experience in business than every candidate.
48:43Cut the advert.
48:45The thing is,
48:47have you ever heard the expression
48:49leopard changing its spots?
48:51No.
48:53One of the problems of this task was that
48:55your market trader mentality kicked in.
48:57Keep the cost right down
48:59and make something very, very simple
49:01and flog it for a load of money.
49:03I wouldn't say that, really, to be honest with you.
49:05As a market trader, I don't buy cheap and sell every day.
49:07You know, I sell a quality product at a good price.
49:09I want everyone to make money in the chain,
49:11and I do, you know.
49:13Lord Sugar, I believe I'm the best salesman
49:15in the whole process.
49:17I believe I'm the best negotiator.
49:19You know, you didn't deliver on this project.
49:21You didn't take control.
49:23You let yourself down because you had no input whatsoever.
49:25But you, at the end of the day, are responsible
49:27for the decisions that other people make within your team.
49:29Yeah, of course.
49:31Adam, do you think you're out of your depth in this process?
49:33Not at all.
49:35I think he is out of his depth.
49:37I've got, like, five times more business experience than you, mate.
49:39That's fine, but you're out of your depth in this process.
49:41Not at all, mate.
49:43I'm your number one candidate,
49:45and I say that with the backup hope
49:47that you'll be successful in the past six tasks.
49:49Why? Explain to me why.
49:51Because I know what I'm doing. You won't have to babysit me.
49:53You don't know what you're doing. You're completely out of control.
49:55You didn't even know what was going on.
49:57In all fairness, in Adam's defence,
49:59he heavily relies on Steve to make all the decisions for him.
50:01He did part of the job to Steve.
50:03I think so. If he's not with Steve,
50:05he wouldn't have done anything within a task.
50:07I think he passed a lot of responsibility over to Steve.
50:09Not at all. He made decisions.
50:11He was partly responsible for the failure of the task.
50:13Do you recognise something in Steve, then,
50:15that Steve's got certain qualities?
50:17Who's responsible, then, at you three?
50:19Unfortunately, more responsibility lies with Katie.
50:21That's because she's a researcher,
50:23and she didn't research on day two
50:25when it came to sales.
50:27But you made a decision without me being there.
50:29Katie, what made our braid the task, unfortunately,
50:31a loss, but the sales on day two...
50:33This marketing strategy went down the pan.
50:35The branding went down the pan. Everything went down the pan.
50:37The name went down the pan. Katie disappeared on day two in the afternoon.
50:39I was running around everywhere getting people in.
50:41You disappeared.
50:43I got plenty of people down. Stephen got plenty of people down.
50:45That's not even true.
50:47Day one, you did nothing. Day two in the morning, you didn't do anything.
50:49That is so untrue, Adam.
50:51You always said you wanted to do this with your head held high.
50:53I'm being honest.
50:55I was dressed as a pizza running around that place,
50:57getting people in there.
50:59I struggled to communicate with you
51:01because you listen to who you want to listen to.
51:03But, you know, what was it you were communicating?
51:05You chose the football ground.
51:07You were instrumental, together with Stephen,
51:09over this grass market position.
51:11You were instrumental in the brand name.
51:13The idea was that we kept it really simple.
51:15Some of the highest brands out there, all of the stores...
51:17You're not getting it, are you?
51:19You know, I mean, it just...
51:21Azhar, Azhar,
51:23tell me
51:25why I should let you stay in this process.
51:27I'm committed, I'm driven, I'm hard-working.
51:29You know, I started a business completely organically
51:31with a £2,500 redundancy package
51:33and grew it into a successful organisation.
51:35You know, I pretty much work 365 days a year.
51:37I literally do not stop working.
51:39And I've got 100% commitment in what I do.
51:41And I think, in terms of being your business partner,
51:43I've got the skill set to be able to add a lot of value.
51:45Why should I let you stay here, Adam?
51:47It should be perfect, as your business partner.
51:49I'm really hard-working.
51:51Simple words. Give me something better than that, please.
51:53Keep me in this process. I'll show you what I've got.
51:55I'm hard-working.
51:57I haven't really given you the job.
51:59I made you the product manager.
52:01Yeah, it was good of you to ask me to step up to the mic.
52:03Well, thanks for that.
52:05I appreciate the opportunity. I've done as well as I can.
52:07And, you know, I'm here to do even better.
52:09I just want the opportunity to show you...
52:11Katie?
52:13I feel like I've been scapegoated ever so slightly.
52:15Because I was in the boardroom from the very beginning,
52:17I've had a bit of an uphill battle
52:19to obviously convince people.
52:21But I have been a key part of every single task
52:23since the first boardroom.
52:25I always come up with good ideas.
52:27In my own career, you know, I'm all about
52:29researching and developing products.
52:31I've got so much to offer you. I'm intelligent.
52:33I'm really good. I've got great people skills.
52:35Honestly, I just feel like I've got so much more to give.
52:37I really, really do.
52:39OK, listen, I think I've heard enough
52:41from all three of you.
52:47As I've expressed my opinion
52:51about you not speaking up,
52:53you've certainly come out of your shell
52:55a little bit here today.
52:57And what you do say actually makes a bit of sense
52:59compared to some other people.
53:05Adam, you're certainly
53:07an enthusiastic person,
53:09but there are at least two or three
53:11big errors been made
53:13on this task.
53:15And you were supposed to be the team leader
53:17and you let other people
53:19drag you down, OK?
53:21Katie,
53:23he listened
53:25to you.
53:27And one could argue
53:29that's his problem
53:31for listening to you.
53:33But the information you gave him
53:35was wrong.
53:37I gave him lots of... I don't want to hear any more.
53:51Adam,
53:53I don't know if you're out of your depth here.
53:55I'm sure you're a very hard worker.
53:57I know that
53:59you've got a good business going.
54:01Yeah.
54:07I'm going to give you
54:09one more chance to stay in this process.
54:11Thank you, Lord Sugar.
54:13Because I hope you're going to learn now
54:15to assert your authority.
54:17Absolutely.
54:19Properly.
54:21Katie,
54:23I'm afraid to say
54:25that having been in this position
54:27a third time,
54:29you've been dismissed.
54:31And so, Katie, you're fired.
54:47You...
54:49You got away with it, you know,
54:51on the borderline here, OK?
54:53I understand that, Lord Sugar.
54:55All right, off to the house. See you on the next task.
54:57Good luck.
55:05Good luck, Leslie, I'm sure.
55:07Good luck.
55:09All right, you too, yeah.
55:28I do feel absolutely robbed.
55:30I believe that Adam should have been fired.
55:32He made a complete mess of this task.
55:34But the decision's been made.
55:36The plan was to make Lord Sugar a lot of money,
55:38but it looks like I'm going to have to go off and do that by myself.
55:44Lord Sugar made a big point about it being gourmet.
55:46Literally, I was fighting a battle all the way through that first day
55:49to be able to rein him in, being like,
55:51mate, you can't be putting the ingredients in there.
55:53So that's the problem.
55:58Is this how it happened? Yeah.
56:00Oh!
56:06Oh, my God. Well done, Adam.
56:09Tell us what happened.
56:11Well, he said Adam was that far off. Yeah.
56:13Literally, that's how close he is.
56:15No, but you also got a very stern warning as well.
56:17My words of wisdom were, I should speak up more.
56:20And essentially, that's as he left it.
56:22That's all I said to your mate, to be fair, you know.
56:24But the bottom line is, Adam, what was up with being back?
56:26I didn't think you were, mate. I was dreading it.
56:28I thought Kate would be coming back, so I'm really pleased you're back, buddy.
56:31And we move on, yeah?
56:34In the fight for Lord Sugar's quarter-million-pound investment,
56:38£10,000,000 has been raised.