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00:00250,000 pounds. It's an acorn which we want grown into a great oak tree.
00:09Lord Sugar's on the hunt for a brand new business partner.
00:13If you think this process is tough, it's just got a whole lot tougher.
00:17Over the next 12 weeks, you are out of your comfort zone.
00:21Ready to fight for his funding.
00:2418 aspiring entrepreneurs.
00:27Supply and demand, that's what this is about. I'm demanding the answers.
00:31You better bloody well supply them.
00:34On the table, a quarter million pound investment.
00:38And a 50-50 partnership with Britain's toughest backer.
00:43You haven't used any of your skills, any of your knowledge.
00:46Mistake on that, mistake on this, straight in the bin.
00:50Yeah, Rich, come on. Let's go, mate.
00:52It's a deal worth battling for.
00:54I sold the most yesterday.
00:56You did yesterday, but this morning you didn't.
00:58Whatever, whatever.
00:5918 candidates.
01:00Common sense prevails.
01:02We're gonna be explosive.
01:0412 testing weeks.
01:06I really don't know what to do.
01:07I messed up a bit, didn't I?
01:09One life-changing opportunity.
01:12You're fired. You're fired.
01:14This is a bad call on strategy.
01:16You're fired.
01:27Previously on The Apprentice...
01:29You're going to sell the priciest product of them all, property.
01:33I wanna own my own tower block.
01:35I don't think we've come cheap.
01:37I don't think we've come cheap.
01:38But Selina...
01:39Can I see a floor plan?
01:41Um...
01:42...got stuck on the ground floor.
01:44I think I'd be more comfortable going off and doing some research.
01:47On the other team...
01:48It's a nice open space for the windows to have the sun come in throughout the day and the night.
01:53While Scott stumbled...
01:55This would be walking into the dining room.
01:57Scott.
01:58Yep.
01:59It's the lounge.
02:00Richard and Varner...
02:011,369,150 pounds.
02:04...made a killing.
02:09In the boardroom...
02:10You sold over 4 million pounds worth of property.
02:13Very good.
02:14Scott, you are a very lucky man.
02:17...a shock result.
02:19I would like to exit the process.
02:20What's he doing?
02:22You've actually made life a little bit easier for me.
02:24I'm off.
02:26Crosswords were exchanged.
02:28I sold.
02:29You can't close your deal.
02:30Fair enough, you had facts written.
02:31Why'd you have to shout?
02:32I've just got a loud voice.
02:34And Selina...
02:35I'm not trying to win a personality contest here.
02:37Trust me.
02:38No one's winning any personality contest here.
02:41...got gazumped.
02:42I'm not gonna make it, Selina.
02:44You're fired.
02:46She became the 12th casualty of the boardroom.
02:49Now six remain to fight for the chance to become...
02:53...Lord Sugar's business partner.
03:005.30am.
03:02Good morning.
03:03Enjoy the speaking.
03:04Lord Sugar would like you to meet him at the Olympic Park.
03:17The cars will be outside in 20 minutes.
03:19Wake up guys!
03:21Olympic Park!
03:2220 minutes!
03:23I wonder how Scottish feeling today.
03:24Full of regret probably.
03:25To exit yourself after nine weeks.
03:26We're gonna win.
03:27That's it.
03:28We're gonna win.
03:29We're gonna win.
03:30We're gonna win.
03:31We're gonna win.
03:32We're gonna win.
03:33We're gonna win.
03:34You know when we get to the Olympic Park...
03:35...and we all go for project manager?
03:36What we're gonna do?
03:37Paper-scissors-rock or what?
03:38Fight to the death.
03:39Fight to the death.
03:40Between the two teams, aren't we the better team?
03:43I know I'm biased.
03:45I mean we're all quite good on a professional level.
03:46The others are quite good on a scrotey sort of...
03:47...I'll run in and sell it level.
03:48The London Aquatic Centre.
03:52Site of Olympic glory during London 2012.
03:55The London Aquatic Centre.
03:57Site of Olympic glory during London 2012.
04:00The London Aquatic Centre.
04:03The London Aquatic Centre.
04:05The London Aquatic Centre.
04:08Site of Olympic glory during London 2012.
04:18Now where the public reached their fitness goals.
04:23Good morning.
04:24Good morning, Lord Sugar.
04:26The UK is a nation of snackers.
04:29And there is a rapidly growing market for healthier alternatives.
04:33So for your next task, I'd like you to create your own...
04:37...healthy snacks.
04:39And then pitch your range to three major retailers.
04:43The team with the most orders will win.
04:46And on the losing team, at least one of you will be fired.
04:50Now, let's not waste this opportunity...
04:52...because we're getting close to the end now.
04:54So I'd like to see everyone contributing in this task.
04:57Off you go and I'll see you in a couple of days' time.
05:00The UK spends 90 billion a year on snacks.
05:07A recent trend for healthy living means virtuous products...
05:11...are taking a big bite out of the market.
05:14I love these.
05:15I like it.
05:16Today teams must create their own healthy snack.
05:19You go out, you get your sandwich, you talk about your pack of crisps at lunch.
05:21So we want to try and change that.
05:23And tomorrow pitch it to three leading retailers.
05:26I've looked at who we're pitching to.
05:29My former employer is on the list.
05:32What I am nervousness is about...
05:34...is I've not got much experience in producing any kind of food.
05:38I'm not going to say I'm an amazing chef.
05:40I'm not going to say that I have experience in producing products...
05:43...because I definitely don't.
05:44I eat snack bars, so what I suggest is if I project manage this task...
05:51...then we can use Gary with the pitching.
05:54I'm more than happy.
05:55I'm right behind it on the retailing.
05:56Perfect.
05:57So now's not the time to hide.
05:58Heading up the other team...
06:00I'm quite happy to roll as project manager.
06:03...gym enthusiast, Brett.
06:05I'm quite conscious of food, the nutritional values...
06:08...because I've always done the protein shakes and this, that and the other.
06:11I'm just letting you know that the pitching's not an issue for me.
06:13I am happy to support you as project manager.
06:15On that basis, I support it.
06:18Remember, I run a digital marketing agency...
06:21...and I make packaging, brands, logos.
06:24That's why I call you straight away.
06:25And in some respects, it's almost not...
06:28...it's just worthless sticking me there on my own.
06:30I'll be as happy as Larry.
06:31Well, I think myself will smash that.
06:32You've got a good eye for product design.
06:34Richard has got skills in this area.
06:36It's marketing.
06:37You would have thought that he would be a very good project manager...
06:40...but Richard always plays a tricky game.
06:42So you're never quite sure if this is a tactical move by him...
06:45...or genuinely he felt that Brett was the right man.
06:48Next, choose what type of snack to make.
06:52Crackers or crisps? That's my opinion.
06:54Vegetable crisps. They're high fibre, low calorie, high nutrient...
06:58...something like this.
06:59I agree with the crisps, but we've got to have that element of difference.
07:03People like cauliflower cheese. That could be a variation of crisps...
07:06...but you could have cauliflower cheese. I'm quite happy to run with that.
07:09Crisps are a good seller, but I'm nervous with crisps, even vegetable crisps...
07:13...because if I wanted a healthy snack, I'd just avoid crisps altogether.
07:17I'm thinking impulse. I'm thinking on the go.
07:20And I think if you're going for mass market, then bars are really, really the one.
07:24I think it's a great choice because a lot of people do skip meals these days.
07:28They're giving you energy and it's good for you.
07:30Yeah, I think so.
07:31I think that's right.
07:32Cool.
07:3310.30.
07:34Have a good day.
07:35Good luck.
07:36Just keep in contact, right?
07:37Yeah, let's stay in touch all day.
07:38Yes!
07:39Time for teams to create sample snacks and build brands.
07:43In terms of brand names and stuff, I'm seeing the front of a packet is a massive V.
07:49Yeah, I like that.
07:50Because then it's basically just vegetables.
07:52And that V would be a different colour each time.
07:55And you would have a colour scheme for each bag.
07:57So I'm therefore thinking that if you're going to be doing three different types of vegetable,
08:03then you could maybe choose one from each colour scheme.
08:06Great stuff.
08:07Bye.
08:08Looks like we're all on track.
08:10Victory is within our meats.
08:12We're not going to allow the colours to dictate our taste.
08:14No.
08:15That's not what we're doing.
08:16We can get the balance of flavours right.
08:17Yeah.
08:18On the product.
08:19I'll think we'll smash it.
08:21Hello.
08:22Charlene, I've got a couple of ideas and names if you want.
08:24Yes, please.
08:25So I was thinking life.
08:27Okay, spell it out to me, Joseph.
08:29L-I-F-E.
08:30Yeah.
08:31Rejuvenation.
08:32So rejuvenation bar.
08:34Perfect.
08:35Set on Joseph's rejuvenation idea, Charlene visits a raw food restaurant.
08:44We're wanting to produce a snack bar.
08:47Hunting for healthy ingredients.
08:49We want to introduce the superfoods into it to give it a really healthy salad.
08:53Well, superfoods are such a big thing right now.
08:55This one here is baobab.
08:57This is the most amazing source of protein.
09:0060% protein.
09:01Can you taste quite tangy?
09:02Yes, yes, yes.
09:03Yeah.
09:04We're aiming the bar at everyone.
09:05To replace chocolate bars, there's a few key ingredients that I'm interested in using.
09:11So the next one is acai.
09:12It's a berry that comes from the Amazon.
09:15There's no comparison.
09:16The antioxidants are right up there.
09:18It's incredible at balancing blood sugar levels.
09:21Right.
09:22They all have really good selling points about them.
09:24They all do really great things for the body.
09:26The last one here is maca.
09:28It's amazing for fertility.
09:30It's actually known as nature's viagra.
09:33It's a great product that we're going to be producing and I'm looking forward to bringing
09:38it all together.
09:39Across town, in charge of branding, Joseph and Gary.
09:45Hello, Charlene.
09:46Hiya.
09:47Basically, the concept is superfoods.
09:48They've got so many positive facts.
09:49I'm thinking for one of them is the baobu, the buba, ba?
09:52The baobab.
09:53That's the, yeah, B-A-O-B-A.
09:54We need to be careful how we pronounce these tomorrow, I'll tell you.
09:55The next one is the maca one.
09:56Listen to this for the selling points for the packaging on this one.
09:57It balances your hormones.
09:58It is known as Britain's Viagra.
09:59So, yeah, great for conceiving.
10:00Suits with the name rejuvenate them.
10:01Yeah, the rejuvenate bar.
10:022pm.
10:03Oh, hi, how are you?
10:04I'm Brett.
10:05This is Vina, we're from Conexus.
10:06Next for the teams.
10:07Hi.
10:08Hi.
10:09How are you?
10:10Hi.
10:11Hi.
10:12How are you?
10:13Hi.
10:14Hi.
10:15Hi.
10:16Hi.
10:17Hi.
10:18Hi.
10:19Hi.
10:20Hi.
10:21Hi.
10:22Hi.
10:23Hi.
10:24Hi.
10:25Hi.
10:26Hi.
10:27Hi.
10:28Hi.
10:29Hox.
10:30This is where the magic happens.
10:31Each must produce three different flats.
10:34So, the main ingredients I'm going to use is the accay,
10:36the Babab one?
10:37Babab.
10:38Yeah.
10:39That one.
10:40The maca, it's great for contraception.
10:44Not for contraception.
10:45For the other one?
10:47Sexual function?
10:48Yes, that's it.
10:49For Brett and Vana.
10:51What does dehydration actually do to the size of this?
10:53It reduces a courgette probably to about five, ten percent of its previous weight.
10:57A crash course in vegetable crisps.
11:00How long does it take to dehydrate?
11:02If you were just putting courgette in the dehydrator,
11:04probably four or five hours it would be done.
11:06If you soak it in lots of sauce, it will take longer.
11:09You know something, Varner and Brett may be onto something here,
11:11because they're not frying the product, they're dehydrating it,
11:14thereby retaining all the nutrients.
11:16And if they do that, it's quite possible that they can then claim
11:20that they've got a snack that is healthy.
11:22So I was thinking kind of like the onion and cheese theme,
11:24cheese and onion theme that everyone likes here.
11:26And then the other one, I was thinking cabbage goes well with sweet.
11:29Yeah.
11:30So we could do kind of like two salty crisps and then one more of the...
11:33Like a more sweet-y sort of...
11:34Sweet-y, yeah.
11:35So it's not all savoury.
11:36Yeah, I'll give you that.
11:37It's all about simple.
11:39And I want that V to feel like it's a bit traditional,
11:41maybe a little bit old-fashioned.
11:43Perfecting packaging.
11:44It's just going to be all about that V
11:46and the fonts that we're going to use on it.
11:48Richard.
11:49I'm looking for something a little bit old,
11:51a really bolsh-y, traditional, English-y.
11:57We've all brought into this crisp idea and vegetable crisp.
11:59I'm carte blanche to do what I need to do on the branding.
12:02Boost it up into a large V and rotate the S so it just,
12:07so it comes aligned with the V.
12:09And now I can actually get the branding sorted
12:13and come back to the guys with great ideas.
12:16I quite like that way of working.
12:18It's all right, Nicole.
12:19Sure.
12:19Richard.
12:20Ella Mae, how are you doing?
12:21Yeah, not too bad.
12:22Just trying to get the recipes right.
12:24Tell him that we're doing the courgette with tomato and oregano.
12:27We're going to be doing courgette with oregano and the tomato.
12:31Okay, so if I said Mediterranean courgette...
12:33Yeah, we like that.
12:35And then we've got red onion and cheese.
12:37It's not made with real cheese.
12:38It's made with a nutritional yeast.
12:41Mate, I can't sell a red onion and nutritional yeast.
12:43All you do is just do red onion crisps.
12:46So red onion crunch?
12:47Yes.
12:48And then number three, we're thinking cabbage with beetroot and agave.
12:52You just make sure you make it the nicest tasting versions of those three.
12:57We're trying our best.
12:58Cheers, mate.
13:01Five grams of Himalayan salt, maybe some smoked paprika, oregano.
13:06Oregano.
13:07Although Brett is project manager, he's actually third in line to the throne.
13:11Some garlic powder or something of the sort to give it some flavour.
13:14That's five.
13:15You have King Richard sitting majestically at the top.
13:19You've then got Princess Varna, who's managing the kitchen.
13:22And then you've got Brett.
13:25Oh, down my trousers.
13:26Oh, no.
13:29That's fucking beetroot as well.
13:30That's going to stain.
13:33Mid-afternoon.
13:36Refining her snack bar recipes, hairdresser Charlene.
13:39My aim now is to produce a tasty bar that hides in the main ingredients.
13:47Did you weigh those?
13:47These, no, because I'm going to go with what I think's best for the ingredients without overdoing it.
13:56I think I want to just add a touch more berries to it.
13:59Charlene wants to produce a health snack.
14:01Now, with a health snack, you have a nutritional benefit.
14:04She won't know what her nutritional benefit is because she hasn't measured anything.
14:09Now I know what I'm doing.
14:10She's just been throwing in things willy-nilly.
14:14I mean, that is going to be really difficult for her to sell a health product
14:19without knowing what the health benefits are.
14:29In Soho.
14:30I think that's going to be a nice background.
14:32I think it shows rejuvenation, definitely.
14:34Joseph and Gary breathe life into Rejuvenate.
14:38I mean, the only thing I'm nervous about is what we're trying to do is appeal to the mass market.
14:42Does it just really target ladies and women?
14:45You can't cut that hair off on a straight line, could you?
14:49Just make it a man.
14:50It would be less gender specific then, I think.
14:52And then the rejuvenation over the top of that.
14:55I like it.
14:56Next job, note the nutritional information.
14:59You okay to speak?
15:01I have a really lot to do here, okay Gary?
15:03But when do you think you'll be able to get this recipe over to us?
15:06I'm still in the middle of making the bars.
15:09As soon as you've done that, can you give us a call back?
15:11I've just made one mix. I've got the other two to make.
15:13I need to make sure that they're spot on, okay, mate?
15:15A little bit nervous at the moment.
15:18Totally respect that Charlene's under pressure and she's on her own, but at the end of the day,
15:23if we're going to produce the product, it needs to have the right information on it,
15:25because if it doesn't have the right information on it, we might as well not turn up for the pitch tomorrow.
15:305.30pm.
15:32Everything has to be separated on these trays in order for it to dehydrate properly.
15:36By seven o'clock, all work must stop.
15:38This is why they say chefs is the most stressful job.
15:42So health benefits can be checked.
15:45Superfoods are all high in antioxidants and they're naturally healthy.
15:48And packaging printed.
15:50I think we need some more of this yeast.
15:52It's quite powerful at the minute.
15:53I'm worried it doesn't have enough flavor, like enough dimension.
15:56Oh, you can taste that garlic though.
15:57Too much?
15:58That's enough.
15:59The situation's stressful.
16:00You're not going to get away from that.
16:01Everything's about measurements, calculations, percentages.
16:04So you need 50 grams of oil.
16:06I think I need to put a little bit more.
16:07A little bit more what?
16:09Olive oil.
16:09Wait, hang on a minute.
16:1050 grams of olive oil.
16:12I don't think that's right.
16:13I put over 100 grams.
16:14That's 150 grams.
16:16Yeah, but this is a separate one.
16:17Vana's laughing it off.
16:18I'm project manager, so for me,
16:20I want to make sure that everything's done to the button.
16:23Not mad science.
16:24No, because the flavors diminish.
16:26Yum.
16:30Can we say reduced in calories?
16:33Um, I don't think you should say that.
16:35What other nutritional claims can we make?
16:37Can we say it's gluten-free and vegan?
16:39It is gluten-free and it is vegan.
16:40And is it raw?
16:41It is raw.
16:42Okay, so it's gluten-free, vegan, and raw.
16:45That's cool.
16:46Okay, so gluten-free, vegan, and raw.
16:48Slivered down on a slicing machine.
16:49We've coated it up as, like, a marinade,
16:51and it's gone into the dehydration machine.
16:53So that one there is the crisp.
16:55Okay, um, we're going to say gluten-free.
17:01If you just put vegan instead of high nutrients for the time being.
17:04Five minutes before the print deadline.
17:11For Charlene, two recipes down.
17:14Charlene, how are you getting on, mate?
17:15One's still to go.
17:16Just hold on one second.
17:17You need to listen to them really, really carefully.
17:19Okay.
17:20Oh, fuck.
17:22Right, um, regions have changed.
17:25This was crazy.
17:27The first oil I was using wasn't working, okay?
17:29Charlene, slow down, mate.
17:31Instead of almond nut butter, I've used peanut butter.
17:34What's that? Sorry, mate?
17:36I've still got the other tray to put on, right?
17:38Listen to the second one.
17:39Charlene, I know you're in a rush, but got to get this absolutely right.
17:4245 grams of coconut.
17:44Two drops of vanilla.
17:46Charlene, Charlene, there's two drops of almond.
17:4920 grams of cherry.
17:51Charlene.
17:52Okay, you've got it.
17:53In the boobow one is 50 grams of pomegranate.
17:56Okay, just grab as much of those as you can.
18:01Well, that's it then, isn't it?
18:02Well, there's no point.
18:03What can we do?
18:03We just can go with what we've got.
18:04It's not ideal, but natural energy, superfoods, high in antioxidants.
18:117pm.
18:12Eat well, live well, feel great about you.
18:15There you go.
18:15Packaging off to the printers.
18:17Thank you so much.
18:19Kitchens closed.
18:20I hope we created some good crisps.
18:23Tomorrow morning, we'll tell.
18:24Fingers crossed.
18:28Tomorrow, pitch for a healthy slice of the market.
18:358am.
18:37Turn around.
18:38Just do it.
18:40Very good.
18:42Great for the busy, the health conscious, and the hungry.
18:46It's gluten-free.
18:47It's vegan-proof.
18:48It's raw.
18:49The raw bit, just to let you know, I looked at it and I thought, how, and raw, it just seems...
18:55Raw means uncut.
18:56It just means that the product itself is a raw product.
18:59I took raw off it.
19:00For Brett's team, three types of dehydrated vegetable crisp.
19:09Fingers crossed.
19:10Mmm.
19:11This is the courgette.
19:13You like them?
19:14They are actually quite tasty.
19:16I genuinely like them.
19:17Oh, wow.
19:18That tastes so Mediterranean-y.
19:20I'm really pleasantly surprised.
19:21All right.
19:22Slightly oily, but it's foil-packeted, so it's going to harbour the moisture a lot more.
19:28It's excess.
19:29There's excess.
19:30You can't miss that rejuvenates on that package.
19:32No.
19:33For Charlene, rejuvenate.
19:35These are all quite a bit crumbly.
19:37I really don't want to open one of these ones.
19:38If someone said to you, what flavour is this, you wouldn't say it's balbab.
19:41What flavour would you say it is?
19:43Pomegranate with peppermint.
19:44Pomegranate with peppermint, yeah.
19:45Tastes quite peppermint-y.
19:49We've got a report here from the nutritionist.
19:51The following claim basically needs to be removed from the packaging.
19:54It's high in antioxidants.
19:57Superfood snack, high antioxidants.
20:00What I don't get is why.
20:01Superfoods are sources of antioxidants, but do not appear in sufficient quantities.
20:06So the problem is we haven't put enough in the product.
20:08That's the reason why.
20:10Right.
20:10It is on there.
20:11We're going to take it off.
20:12One of you guys is starting to mark these out.
20:14Today is going to be tough for all three retailers.
20:19We're going in there with a product without black tip over some of the labels.
20:23But the thing is what I've learned from my experience is don't try and pull the wool
20:26over people's eyes.
20:27Go with what we've got, sell the dream, sell the concept and really show that passion.
20:31These haven't got the other ingredients on.
20:34We didn't have a clear ingredients to work with.
20:37We're not going to the pitch to sell these based on what ingredients we've got on here
20:40because they're all wrong.
20:40So I think what we've got to concentrate on now is how we're going to spin it.
20:43Yeah.
20:45Today teams must pitch their snacks to three major retailers.
20:49I'm wanting Gary to do most of the speaking and the pitching.
20:53You've worked in these big places before.
20:56So basically for our first pitch it's going to be led by myself.
21:00Are you saying that you're going to lead all three pitches?
21:02No.
21:03I guess the only thing I'm saying is I will back you up on your first pitch.
21:07The pitch that I'm leading I want to start.
21:09Right.
21:109.45.
21:13I'm happy about the product guys so let's make it happen.
21:15While half head to their first pitch.
21:18Remember these, the vegetable crisp that's bursting with flavour.
21:22I do think it'll work well.
21:23You know we'd love an initial order of 100,000 units or something like that.
21:27The rest test their snacks on the public.
21:31What's the first impact it has on you?
21:33It's quite natural but it looks like it's bursting out of the paper.
21:36Good.
21:36Giving people the V's, Varna.
21:39It looks quite, I guess it looks quite healthy.
21:41Okay.
21:42Apart from the red cabbage.
21:43You don't like the red cabbage?
21:45It tends to pick up in a cabbage shop.
21:47They're not quite crispy enough.
21:49Oh, I'm going to give you a napkin because that's the one thing and they're a little bit oily,
21:52right?
21:54On the other team, Joseph reveals Rejuvenate.
21:57The name Rejuvenate, it doesn't do anything for me one way or the other to be honest.
22:01It's not really catchy.
22:02I like the name.
22:03You like the name?
22:04Do you think it's going to stand out on the shelf?
22:06No.
22:07No?
22:07No.
22:08Crumbly already.
22:09Looks a bit crumbly and soft, doesn't it?
22:10It is so, so, so dry.
22:12It's almost like it's gone off.
22:14It tastes like a blended up cornetto.
22:16Back to the drawing board then, isn't it?
22:19Now for the pitch, laid on by Lord Sugar.
22:22Good luck.
22:23Yes, we'll do this, okay?
22:24Cool, let's go.
22:25One specialist retailer for each team.
22:27For Charlene and Gary, with sales over 10 million health bars each year.
22:34Good morning.
22:35Good morning.
22:36Morning.
22:37It's Holland and Barrett.
22:43Good morning, ladies and gentlemen.
22:45We're living in a generation where people are a lot more health cautious than what they ever used to be.
22:51When I produced this product, my aim was to replace all high sugary bars with a healthy tasting alternative.
22:57It's very crumbly.
22:59A little bit, yes.
22:59Yeah, we, uh...
23:01They are a bit crumbly.
23:02They didn't have long enough to set.
23:04So the finished product would be a more firm texture.
23:06It would be a lot, a lot more firmer.
23:07What would be great?
23:08Do you like that?
23:09Do you like it?
23:09Do you like it?
23:10No.
23:11Okay.
23:12The benefits of the snack bars are phenomenal.
23:15The main ingredients are superfoods.
23:17They have extra large doses of antioxidants, thought to ward off cancer.
23:22How much of it is in the bar?
23:23Three grams of the main ingredient.
23:27Three grams?
23:28Yes.
23:28If there's only three grams in the bar itself, are you really getting that hit of superfoods?
23:34We believe so.
23:35I mean, we could obviously probably look at increasing that.
23:37What's the reason for the blanked out message on the front?
23:40We're unable to use the high in antioxidants on our packaging.
23:45You need to be clear about this because there's a retailer of very specialist products here.
23:49It will not allow a brand name that claims to do something it doesn't.
23:51Does it rejuvenate?
23:53Okay, so we absolutely believe it does in terms of the source of energy.
23:57And we're going down the fact that if you've got energy, you rejuvenate it.
23:59It is the future.
24:01They contain so much goodness within them.
24:05Thank you very much.
24:08Oh, I need some water.
24:10I think I need a litre after one of those.
24:12They've got a few problems here.
24:14They've got to be more passionate about the superfoods because that is a hot topic on the market,
24:21and that could get them a result.
24:23But at the minute, it's not looking likely.
24:25There was tough questions that we didn't know the answers to,
24:27and I'm sure there's going to be a few more tough questions to come.
24:29I'm thinking when we go into the next pitch,
24:31we really need to sell the benefits of each ingredient and say that is what it's all about.
24:36On to the next one.
24:38Yes, let's do it.
24:38With over 250 health clubs worldwide, the clients for Brett's first pitch...
24:48Hi, guys, you all right?
24:49Feel free to have a look.
24:50..virgin active.
24:53We are aware that as a culture and as an economy,
24:56we are always looking to better ourselves health-wise, food-wise,
25:00and absolutely everything that contributes to that value.
25:03For us, it was quite important that if we were going to represent our product in your establishment,
25:08we wanted to make sure that all the key elements were at the front force so that we didn't look
25:12like we were going to do any misrepresentation on our side as a company and as you as a big industry.
25:17Brett's performance is woeful. It's not that he's not trying, it's that he's trying too hard.
25:22We, as passionate people who go for the health industry,
25:26we're passionate about our product and our product is passionate to be in a position where it needs to be.
25:31And the trouble is that he feels he's got to say something and what comes out is normally gibberish.
25:36We wanted to show people exactly what's inside the packet and that's why we've got the iconic
25:40sort of vegetables behind the open parcel paper.
25:43I think it's actually really flavoursome. The oil is clearly...
25:46I mean, I struggled to open the second bag because of the amount of oil on my fingers from the first bag.
25:51So that's clearly an issue.
25:53The only oil content that's in there is literally just to base the construction of the chip.
25:59The recipes include very, very natural, um, nutrients, which give us the calibration of the ratios
26:05to the, um, amounts of what we could actually incorporate into our product.
26:09Thank you for your time. Thank you very much.
26:11There's just so much oil on those bloody things.
26:15I think we need to cover it off in the pitch to say that when this goes into mass production,
26:20we, our aim is to reduce down the olive oil because 14% is quite high.
26:27Lunchtime.
26:30Hello? Hi, Charlie. How did you get on?
26:33It was okay. Um, there was things that they wasn't that keen on, um, the name, um, or the packaging
26:40and also the product itself either. What feedback have you had?
26:46Quite like the, um, name. They weren't really too keen on the taste and then the texture they didn't like at all.
26:52So what do you actually want me to do when I get one up when I come?
26:56So I want you to talk about the feedback, but I want you to talk about it in a very positive way.
27:02Anything that's negative, I'd rather you not speak about.
27:05Yeah, I know you say positive, but, you know, I can't just go and say, oh, I did some consumer testing
27:09and everybody really liked the name. By not mentioning that people didn't like it doesn't mean
27:14you're telling that you're not, you're not, you're not defalcifying anything.
27:17Yeah, I mean, no negativity. Stand by what we say and back it up 100%.
27:21Well done, mate. See you soon.
27:23I'll tell you what, these are massive opportunities these next two. I mean,
27:28if they like the product and they put the orders in, we'll smash it out of the waters.
27:35Next for Charlene's team, Megastore Asda.
27:40Stocking more than a million products in over 600 UK stores.
27:46The main ingredient I wish to use was the superfoods. You ladies ever heard about the superfoods?
27:52Yeah. Perfect, yeah. Superfoods are a major trend right now. They are thought to ward off
27:57any diseases and to prolong life as well. And each bar is tailored for different benefits.
28:04So, Joseph, I know you've been actually out tasting it with the consumers this morning,
28:09so it'd be great just to share the feedback that we've got.
28:16Yeah, so I went out this morning. I think that I spoke to a wide range of people.
28:22Erm... So, basically, to start with, they thought the product was amazing. They really,
28:28really liked the name Rejuvenate. They said that it had a very clear shelf appeal and if they walked
28:35by it, that it would stand out. They said they would buy it as a snack in the morning, in the afternoon,
28:41and potentially on the go as a dinner replacement.
28:45There are some brave ingredients, I think, in here, particularly if you are going for that
28:49mass market audience. There's always a risk with these new products, new flavours, new ingredients.
28:55So, how will you alleviate that? In the branding, we tried to create something where
29:00each specific superfood had a specific relation. So, the energy or the protein hit or the recovery
29:07boost to try and give them an idea of what that particular superfood did. We would love to take
29:11your orders today. Thank you very much. Well done, guys. Comparing that with the one that you didn't
29:17see earlier was almost like chalk and cheese. They had some consumer feedback to work against.
29:21That helped. You know, we should use it because it's not falsified anything. It's true.
29:24Keep the confidence, yeah. Keep it going. Keep up the confidence, yes. Let's keep it going.
29:29Next, through the door. Let's smash it. Let's sell a lot, a lot, a lot. Believe in it,
29:33because I believe in this. I'm in love with this product. Richard, Varna and Brett.
29:40Okay, thank you for your time. We are so delighted to be able to announce the launch of these
29:46vegetable crisps bursting with flavour. There is, in our opinion, 50% too much olive oil used within the
29:54product and it has that slightly, it has a slightly greasy feel to it. Is that why it's not crisp?
30:01That's, the dehydration process will crisp it up and we'll reduce that down by 50% and have that
30:05cleaner feel to it. And the idea is that we want to be able to take on the kettle cooked crisp market,
30:12but with a healthy alternative that isn't cooked in a kettle, that doesn't use sunflower oil,
30:17and has a good, healthy connotation to it. Can I just touch on the branding?
30:21Yeah. Where does it tell me that this is different to kettle crisps?
30:25So, in terms of the actual cooking process, that needs to perhaps go onto the back of the bag, yes.
30:34How do I, as a consumer, know that it's good for me? We've formulated this product based on the fact
30:39that it's vegan free, no sorry, it's gluten free and suitable for vegans. Gluten free doesn't necessarily
30:46mean that it's healthy or it's good for you though, does it? Maybe it'll be, we definitely
30:50take your feedback, maybe it would be good to add the word raw onto the front. I don't think it really
30:55shouts out what goodness it's got. With a bit of fine tuning and a bit of a tweak, we could pioneer
31:00this product right through into the future and run that gravy train with it, to be fair. Thank you
31:04have us so much for your time. Okay, thank you. The USP here is that it's dehydrated, it's raw,
31:10but nowhere is that mentioned within the brand. The issues that come up are issues about the
31:17product itself. Too greasy, too small, too weirdly shaped. So we've got one pitch left and I'm really
31:25keen to nail this one. We all agree that we get, we tack in the olive oil head on. What about raw food?
31:32It is still a raw food. The picture of the vegetable iconifies the fact it is raw, it is not cooked.
31:40We don't mention that. It says vegetable crisps at the top, bursting with flavour.
31:46Mid-afternoon. Tesco.
31:52With unhealthy snacks recently banished from their checkouts, a golden opportunity for Brett's crisps.
31:59Wow, it's quite odorous. This is a natural product. By doing a dehydration process, we're preserving
32:06vitamins and minerals in the vegetables. The core concept of this is the fact that it's cooked
32:10differently. It doesn't actually say that on your packaging. Probably that would be the one thing
32:15that we would add to the packaging. The product is quite a long way to go in final
32:21execution. Yeah, no, definitely. We completely appreciate that. Thank you.
32:25My hands are open. It's dead to wash them, actually.
32:33Last task done. You know, I am, like, a little bit emotional. Like, truthfully, it is.
32:38You do. Honestly, honestly. Listen to you, you tart.
32:41On home turf. My background is actually in retail. Gary. And I had seven fantastic years working for
32:50the company myself, so I have actually experienced the passion for customer, product development and
32:55innovation. I'd like to welcome you to Rejuvenate, which is our superfood snack bar. What we've tried
33:03to do is brand ourselves with these vibrant colours and also look in terms of what we want the consumer
33:08to feel after they've tasted the product. I'd like one of you to sum up in one line the benefit of this
33:14product range. What I'd say the benefit of this product range is the feel-good factor that it gives
33:31you healthy body, healthy mind. For me, it's rejuvenation, it's energy, it's fun, it's vibrant.
33:38Thank you very much. Thank you. We hope you enjoyed it. It went fairly well. I mean, there were some
33:45questions there, but, you know, we answered them all again. Don't get me wrong, it's a tough market and
33:48just fingers crossed they've liked what we've done. They like the product and I'll play some orders.
33:51News crossed. Pitch is over. Snack orders, if any, will be placed tonight. I love the concept of a
34:02superfood snack bar. Yes, we could make improvements, but I think we're just on trend with it.
34:10I know that as project manager, I've organised the two days in a corporate fashion and it is sorrowful to
34:15think that if we fail, then it's just going to be down to the oil content, that that would have been
34:19Varner for a mad scientist moment. Tomorrow, crunch time.
34:35You can go through to the boardroom now.
34:49Good morning. Good morning, sugar.
34:56Here we are in the 10th week. You had to produce some healthy snacks, then pitch them to major retailers.
35:07Charlene, we'll start off with you. We decided we wanted to go for snack bars because we've seen them
35:12as something that could replace the sugary bars. And also, we decided to go with superfoods. We didn't
35:18know absolutely everything about superfoods, but we've seen that it was a really good potential.
35:22We also liked a few of the key ingredients.
35:25So we've got acai, the boobab, acai. Acai. Acai.
35:32It levels out your blood levels and sugar levels. And then we've got the boobab and we've got the
35:38maca. The baobab. Baobab.
35:40It would be helpful if you knew how to pronounce them.
35:43What I liked about the maca was from South America and they actually used to use it to give them energy to
35:47climb the mountains. Not good for contraception though, is it?
35:50No, no. It's good for fertility. So who's in the kitchen?
35:54So I went to the kitchen. I must admit it was a very, very challenging task. I am not the best
36:00chef in the world. It's the only snack that looks like the same going in as it would look like coming
36:07out later. Looks like sample of the soil from Chernobyl.
36:10It was chaotic, wasn't it? It was.
36:14I'm looking at this packaging here and there's as much information on the back of here as a North
36:19Korean tour guide and there's black marks on it over there. It would have said high in antioxidants
36:26but the feedback from the nutritionist wasn't we couldn't claim that because there was not a
36:29substantial amount of antioxidants in the ingredients. Supposed to be a healthy thing, isn't it?
36:35Stop people eating chocolate bars and things like that, is it? Or isn't it healthy?
36:39I'm not tissue or load sugar.
36:42All right, we move on to the retailers, OK?
36:45At the three pitches throughout the day, the first one was probably the most challenging.
36:49And why?
36:50I mean, the feedback was not to misceive customers by saying that we rejuvenate them by using the brand,
36:58but we can still use them.
36:59False claims, a lot of false claims.
36:59Yeah, that's the route it was going down. That's right.
37:02To me, rejuvenate could have been good for a face cream, no?
37:05We went more to rejuvenate the body rather than the face because the rejuvenation.
37:11I've got that, you know, I've got that much.
37:13But even though the first one was really difficult, we learned massively from it.
37:17And then you went to your old firm, right, the giant supermarket chain.
37:21Yes.
37:22Um, you've spoken so much about that firm. I was wondering if they've got a statue of you outside the head office.
37:27And you took the lead there, did you?
37:29Yeah, I did have seven great years there and...
37:31You did tell them that.
37:33I did tell them that.
37:33I think if we started sort of three out of ten in the first pitch, it was more six, seven, eight out of ten by the end of the day.
37:38Yeah. Now, Brett.
37:40Yes, Lutcher.
37:41Er, you chose vegetable crisps, yeah?
37:44Yeah.
37:44You and Vana then did the kitchen, right?
37:46Yeah, that's correct.
37:47It was apparent that the courgettes, red cabbage and red onion were the most viable products to be able to go through the dehydration techniques to be able to create a crisp.
37:55Dehydration means that you take the water out of the product, theoretically leaving you with a crisp vegetable.
38:03Yeah, and that's what that is.
38:04Vegetable.
38:04Yeah.
38:04Are you planning to open that?
38:06Um, yeah.
38:07You might need some tissue.
38:08Enjoy.
38:12This particular flavour is red onion crunch, so it has onion, olive oil, nutritional yeast that's very high in vitamin B12.
38:18Does it come with face wipes?
38:21You went to retailers with this?
38:23Yes, Lutcher.
38:24With this?
38:25Yeah.
38:25It's, look at it.
38:26This thing is impregnated with oil in here.
38:30That cannot be healthy, can it?
38:32It was a replacement from the sunflower oil.
38:34What do you use?
38:34Castrol GTX in there?
38:36What?
38:37Use more oil in there and I had in my old moped as a kid.
38:41Can I just say that we recognised that being a problem where we went to the pitches and it was one of the first things that we took on headlong.
38:47You recognised it as a problem when you went to the pitch?
38:49We said this needs to have a reduction in olive oil.
38:52We understand it and it was just a teething error.
38:55A teething error?
38:56You are a comedian, honestly.
38:58You are a comedian.
38:59Come on, let's get on to talking about the retailers.
39:02They did make reference about the oil.
39:05They did taste it.
39:06They never made a bad comment about the taste.
39:08The fact that they were silent was more shock than acceptance of a good product.
39:14Okay, fair enough.
39:15I think we got across the core points what we're doing on the brand.
39:17I just, it's difficult when you're pitching a product and their hands are so greasy.
39:22Brett, the initial pitch to the sports company was terrible.
39:28Okay.
39:29You come out with terminology like iconic vegetables.
39:34What is an iconic vegetable? Elvis parsley?
39:37No, it was the package is iconic to the vegetable is what I said.
39:40So you can see what is inside the packet.
39:44Let's see how well we did then.
39:52So Karen, let's hear how versatile got on.
39:55The health food and supplement retailer.
39:58Well, I don't think it will come any surprise to you because it was a dreadful pitch.
40:01They didn't place any orders, Ella.
40:03None?
40:04None.
40:06Connexus.
40:06Claude?
40:07The global fitness chain, they also didn't place any orders.
40:14All right, Claude, let's go with you to the superstore.
40:17The superstore, interestingly enough, didn't place any orders.
40:25Karen?
40:26Well, it lacked taste, it lacked texture, and some crazy claims were made about the product.
40:33So again, no orders.
40:37What about the large supermarket for this lot, Karen?
40:40Well, they actually thought you were onto something.
40:42But you're so far away with it, with your product, that no orders.
40:56Claude, the large supermarket?
40:57Well, the large supermarket, we're quite impressed.
41:02But not impressed enough to place any orders.
41:06Oh, my God.
41:07No orders also.
41:08No orders from you, and no orders from you.
41:15That's never happened before.
41:19I'm not sure I'm going to deal with this, to be honest with you.
41:21Um, I don't know what we're going to do.
41:23Listen, all I can say to you at the moment, you both go away now, and for the time you come back,
41:29I hope to have a defined exit on this, on this particular task.
41:33Off you go.
41:34Both teams got nothing, and so I'm stuck here.
41:47I'm gutted.
41:49I'm gutted.
41:50No sales is just mental, but I know exactly why.
41:54It's because the product is awful.
41:56I mean, it's literally gopping with oil.
42:01Richard will be the first to point a finger,
42:03and he'd be the first to say,
42:04Oh, it's the olive oil.
42:05Oh, the olive oil.
42:06But I communicated a few key facts, such as Ra, that he chose not to put on the bags.
42:13Not sure anyone knows what Noor Chugger is thinking at the moment,
42:16but I can imagine he's not too happy.
42:18Unfortunately, the reason why we got zero sales was Charlene.
42:21She was project manager.
42:22She struggled to make decisions at time, and basically it got too much for her.
42:26I think at this stage of the process, if you can't stay the heat, you got to get out the kitchen.
42:30The way he was talking, he could get rid of us all.
42:32Don't know.
42:33I wonder how he's going to work it.
42:34Well, that's why I'm not speculating.
42:36Just roll with the punches.
42:37Be prepared to put your case across and there should be a end of.
42:41I have no idea what's going to happen right now.
42:43I think each and every one of us should be worried.
42:53I think each and every one of us should be worried about him.
42:59I think each and every one of us should be worried about him.
43:03Yes, you can go through to the boardroom now.
43:19Well, you shouldn't consider this a nil-nil draw,
43:23because you're both lost.
43:25It's as simple as that.
43:27I've discussed this with Karen and Claude,
43:30and here is the solution.
43:31And that is that there are two project managers here.
43:34At the end of this board's session,
43:37each of those project managers will be asked
43:39to bring one more person from their team
43:42back into the final discussion.
43:45So I'm going to start with Versatile.
43:48First of all, Gary and Joseph, you were in the branding.
43:52That's right. Correct.
43:52OK. You've got a picture of a woman
43:55with her face obliterated by the letter E,
43:58because I think it was an afterthought
44:00that you'd kind of feminise the product.
44:02I think a lot of the traditional bars,
44:04they have pictures of the product.
44:05We wanted to go down the route
44:06of how we wanted the consumer to feel
44:08after they had the product.
44:09Try to link it to the name, if that made sense.
44:11But you put the E over her face,
44:12because you didn't want to feminise the product.
44:14Exactly. Yeah, that's right.
44:15I'm sure he's got a dress on.
44:18And boobs.
44:20And then you've got all this cure-all claims.
44:23This product here can aid fertility.
44:27It's anti-cancer.
44:29What else can it do?
44:30If West Ham players read it, would they win the cup?
44:34I think the properties of the superfoods
44:35did actually do these things,
44:37hence why we were trying to push them as much.
44:39You know that nothing in a bar
44:41is going to cure cancer, right?
44:43There's three grams of this superfood in here.
44:46You'd have to have three tonnes in there
44:47for it to do half the things
44:49that you claim that it does.
44:51I think we just made wild claims
44:52from what we were told about the superfood.
44:54Maybe they were over-exaggerated,
44:56especially for the quantity that we had in the bar
44:59to try and make the product sound more exciting
45:01and to sell the product.
45:03I also think if we didn't cling on to those claims,
45:06then what would our USP have been?
45:09You want to take five minutes and go outside?
45:13Can I come here?
45:32Gary, you're very quiet.
45:33I'm just waiting for listening to the questions
45:36and when I'm ready to go, I'm willing to have to speak.
45:38Well, you're ready to go.
45:38I'm ready for you to hear from you.
45:40I mean, for me, personally,
45:41I think my strength in here
45:42was the retail side and the pitch side.
45:45Even though I knew I was going in
45:46a difficult situation to go and try and sell a product
45:49that we didn't know all the information,
45:50I stepped up and took the lead.
45:51You didn't get any orders.
45:52No, no, I didn't.
45:53But in terms of keeping it together...
45:54That's the end result, isn't it?
45:56Yeah, absolutely.
45:57Yeah.
45:57We all contributed to that, obviously.
46:00Pocket juice for that.
46:01Good.
46:01OK, let's move on.
46:03The reason why I am upset is because I'm just really frustrated with myself
46:09that I couldn't have produced a better product.
46:11So I went with it.
46:12However, there was a lot to do in the kitchen.
46:14We all agreed to go down the route of the health bar.
46:17We all agreed to go down the route of superfood.
46:20I could not take full responsibility for that.
46:22Charlene, not at any point have I said yet
46:24that it's your responsibility at all, have I?
46:26I'm just clearly stating exactly what I did.
46:29Now, over here, Brett,
46:32you were responsible, together with Barna,
46:35for the cooking of these things, right?
46:36That was correct, yes.
46:37There was a moment where there was a bit of a mad scientist
46:40in regards to amounts and quantities.
46:42The product isn't beautiful.
46:43I take full responsibility for that.
46:46Right.
46:46Now, in the meantime, Richard, Mr Marketing here,
46:50went on to do branding, right?
46:51That's correct.
46:51So you were in the smallest sub-team ever.
46:54My favourite size, yeah.
46:55Richard had done phenomenal.
46:56He was well in advance with regards to the palette schemes
46:59and the brand name.
47:01Richard, you've been complimented by Brett.
47:05But actually, Brett, you have missed the point.
47:08I think, in my personal opinion,
47:11that this expert in marketing here
47:13has not projected in any way or form
47:16on this product what the hell it's all about.
47:19So the story was that it wasn't a potato crisp,
47:21it was a vegetable crisp.
47:22So that in itself means that it's a better,
47:24more healthy, viable product than potato.
47:27Excuse me, excuse me.
47:28Sort of...
47:28The claim that you could have made
47:30was that this is dehydrated, raw,
47:34but the product itself doesn't say it on here.
47:37I've got a really simple answer.
47:39I found out on the second day
47:41that the process was dehydration.
47:43Before that, I didn't know the process of cooking.
47:47Is that right?
47:48No, he's...
47:49Brett, don't hold back here.
47:50Do you realise this is the tenth week?
47:52Do you realise that this could be the last week
47:55you've got in this process?
47:56Yeah, massively.
47:57So I'm trying to get to the bottom of this.
47:59I won't stand there and start ripping into people
48:01if I feel like they have contributed.
48:03You know, I'm not going to start slating Richard
48:04because I do believe he did do a good job.
48:06Did you get it then?
48:07But we did tell him that it was dehydrated.
48:09But did you get it then?
48:10When did you tell me it was dehydrated?
48:12On the phone.
48:12On the phone.
48:13On the first day.
48:14You know I won't start tearing shreds,
48:16you know, I'm not all about that.
48:17The first day, how long did I have?
48:19Ten minutes?
48:19No, but all I'm saying is we did say.
48:22You did know it was dehydrated.
48:23You did know it was raw.
48:24At 6.20...
48:25Excuse me, Richard.
48:26Richard.
48:27Raw vegetables is the headline, right?
48:30In all honesty, that's...
48:32Maybe I missed it,
48:33but I think that the product and the brand
48:35and the look and feel of it
48:36is actually really good.
48:38I don't think that that's not a good-looking product.
48:41Well, you've heard what I've got to say.
48:47Sharlane, which of these ones
48:49are you bringing back into the boardroom with you?
48:50Sharlane, you know, I did take the lead
48:57and I hope you feel like I contributed well
48:58to pulling a lot of things together
49:00and we've worked well not only with this task
49:01but also the last two or three tasks as well.
49:03I genuinely don't believe I should be brought back.
49:05Which one of you pushed more on the packaging?
49:08I pushed the majority of the packaging
49:09and I take the majority of the responsibility
49:12for that packaging.
49:13I think the best part of this was the pitches that we did.
49:15Sharlane, make a decision, will you?
49:17The person I'm going to bring back in
49:20is because of, um, on the pitching
49:22and obviously we didn't make the sales,
49:24he's going to be Gabby.
49:27Because of the pitching?
49:28Well, what, to just do the pitching?
49:29Quiet, quiet now, please.
49:31Um...
49:31It's a really tough one.
49:33Joseph, you can go back to the house, OK?
49:35Now, Brett...
49:41It's Richard.
49:42I'll be bringing Richard back in.
49:44Right.
49:45Varner, go back to the house.
49:55OK.
49:56I'd like the four of you to step outside
49:58and I'm going to be calling you back in shortly
50:00where at least one of you will be fired, OK?
50:04Yes, Lodge, go.
50:04It's like pulling teeth without Richard, really.
50:15Tricky-dicky.
50:16Well, I think you've seen it in action today.
50:18I think it would have been so much better
50:19if he'd admitted his mistake.
50:21Now, only does Richard not get it.
50:24Brett's supporting Richard all the time.
50:26Richard cannot be seen to be done wrong in his eyes.
50:30The cooking was down to Charlie.
50:32I've got to tell you, Ellen,
50:34she's fallen apart a bit today,
50:36but she never gives up.
50:39Well, Gary, I mean, she's brought him in for the pitching
50:42and it wasn't very good.
50:44Can you send the four of them in, please?
50:48Yes, Lord Sugar.
50:50Lord Sugar will see you now.
51:02The good news is that we're not going to talk about crisps
51:05and health bars any more
51:07because we are here in the 10th week.
51:10Charlene, what I need you to do now,
51:12let me know why you think you should remain here.
51:15I am a massive worker.
51:17I do work really hard.
51:18Always have done, always will do.
51:19When we did the Manchester one,
51:21I had blisters on every single tour,
51:22but I did not let that stop me
51:24and I was probably, like, I don't know the figures,
51:26but I know that I sold
51:28and kept it going right the way through.
51:30Even with regards to the book task,
51:32I know that I had stuffed up the pictures,
51:34but I didn't want to let that stop me.
51:37I went in and then sold 125 books to a large retailer.
51:41I opened my hairdressing salon a year before I left the Navy.
51:44I worked full-time Navy as well as setting up a business.
51:48Hmm. OK.
51:50Gary, you tend to sit here quietly
51:52and I have to prod you to speak up.
51:55What have you shown me?
51:56OK, for me, I guess the process got it,
51:57getting on,
51:58even though I am a bit more experienced and older than people,
52:01I feel like I'm getting stronger
52:02and I feel like I've got so much more to give.
52:04Not only do I bring the best in terms of myself,
52:06but I also bring the best out of others as well.
52:08And I am ten tasks,
52:09not one person is pointing the finger
52:11in terms of the failure of the task at me.
52:13No, not in here.
52:14Oh, I put you being brought back today.
52:16Yeah, and I don't believe,
52:17as Charlene would say,
52:18I was the failure of that task.
52:19And Richard, what have you done?
52:21Previously to this task,
52:23I've won eight out of nine tasks.
52:25Two of those as project manager.
52:26The first time was with Western,
52:28the brand that you said you liked,
52:31which I was very complimented by, thank you.
52:34Also, the last task was project manager
52:36when we did over £4.2 million worth of sales.
52:39Address the following issue,
52:42and that is that you have a reputation
52:44for being a little bit conceited,
52:47slippery on occasions,
52:50tricky-dicky.
52:51Look, I do rub people up the wrong way
52:53when I have a feeling and a gut instinct
52:55for where the task should be won.
52:58I'm in a competition,
52:59and I am a very competitive person.
53:01Brett, initially, today, when we first met,
53:04it was like, he was Wonder Man, you know?
53:06He can do nothing wrong in your eyes.
53:08And that was right,
53:08and I will stand by my word.
53:10You will, Wonder Man, though.
53:11I've explained it to you.
53:12My God, man, are you as thick as him?
53:14No, what I'm saying is...
53:15You're not accepting.
53:16I mean, he's not thick,
53:17and he's just belligerent.
53:19He won't accept that he made a fatal error
53:21in this task, OK?
53:22But you're sitting there,
53:24listening to his crap also?
53:26No, I'll...
53:27To be honest with you, Lord Sugar,
53:29I'll tear people a new arse
53:30as much as the next person.
53:31You know, I won't blow smoke up people
53:33if it's not deserved.
53:34For the work that I had conducted
53:35with Richard throughout this task,
53:37I will stand by my word
53:38and say he did do a good job.
53:39But having had it demonstrated to you
53:41very clearly in joint upwriting
53:44that, actually, I personally feel
53:47that he's responsible,
53:48you can't stand by your words.
53:50You've got to say,
53:51well, I'll step back from my words
53:53a little bit,
53:53now you've pointed it out.
53:54No, and that's what I'm saying.
53:56That's what I would do
53:56on a day-to-day basis.
53:57So what have you done
53:58in the ten weeks, then?
53:59Other than being in the bottom three,
54:01three times,
54:02I've always made sure
54:03I've contributed massively
54:04on every single task
54:06that I've carried out.
54:07I'm not here to...
54:08Well, I don't know about that.
54:09They're not...
54:10Contributed massively,
54:11maybe you're to qualify that.
54:12Well, no, I mean,
54:14when people feel the pressure,
54:15I'm always the first person
54:16to say,
54:17guys, it's not as bad
54:18as what you think.
54:18Pick yourselves back up,
54:19let's go again.
54:20You know, and I'll keep
54:21banging the same drum.
54:22Do you think you're a team player
54:23in that sense, then, do you?
54:24Yeah, massively.
54:25But I am good
54:26as an individual also.
54:27Yeah.
54:28It's tough.
54:30I'd have preferred
54:30one of your teams
54:31to have won.
54:35I got my decision here.
54:38The way I see it
54:39is like this.
54:42Charlene,
54:43you're an unbelievable
54:44force of nature
54:46when it comes to selling.
54:47However,
54:48sometimes I'm just a bit,
54:50perhaps a little bit
54:50too forceful,
54:51sometimes talk a bit too much.
54:55Richard,
54:56tricky dicky,
54:58puts a big question mark
54:59in my mind,
55:00I have to be honest with you.
55:02But,
55:03in the past weeks,
55:05you've taken control
55:06of a lot of the tasks.
55:09Brett,
55:09all I hear from you is
55:11Richard's done a good job.
55:13And also,
55:14your pitch
55:15to the fitness chain
55:16was terrible.
55:17Gary?
55:19Yes,
55:20Mr. Corpora,
55:22I've been around
55:25for a long time,
55:26you know,
55:26I've been in business
55:27for nearly 50 years,
55:29okay?
55:30And of course,
55:30I've come across
55:31a lot of Garys,
55:32I've come across
55:34a lot of Richards also,
55:35and haven't come across
55:37many Charlene's.
55:40And I worry you lack
55:41entrepreneurial spirit.
55:46I'm afraid to say that
55:48in the case of Gary,
55:50I'm struggling.
55:51But Brett,
55:55I think that
55:55there's no question
55:56that you like to throw
55:58your back into things,
56:00okay?
56:01But I talk about
56:02setting up a business,
56:04and my concern is
56:05that what I've observed
56:07in the past 10 weeks
56:08is really not
56:09at my alley.
56:10I'm going to have
56:13to let you go
56:13from the process
56:14and say,
56:15you're fired.
56:16Fantastic, Lord Sugar.
56:17Karen, Claude,
56:17thank you for everything.
56:18It's been amazing.
56:19Take care, guys.
56:19Bye-bye.
56:20All right.
56:21Well done, Brett,
56:21for the 10 weeks.
56:23I do like the way
56:24that you wish
56:25to be known
56:26as an honourable man.
56:27You leave here
56:28as an honourable man.
56:29Fantastic, Lord Sugar.
56:30Take care, guys.
56:31Bye-bye.
56:38Okay.
56:39Go back to the house.
56:41and prepare
56:41for the next task.
56:44Thank you, Lord Sugar.
56:45Thank you, Karen.
56:46Thank you, Karen.
56:46Thank you, Karen.
56:50It happens.
56:51We've all got a good job,
56:51in it.
56:53I don't know.
56:54Come on.
57:02I've spoke straight.
57:03I've done what I've
57:04needed to do
57:05to prove my worth.
57:06And, you know,
57:07I'll stand by
57:08every decision
57:08I've ever made.
57:11It's a little bit
57:12of a bittersweet
57:13that we lost,
57:13but look,
57:14we're through
57:14to the final five.
57:15Here's to me and you.
57:17Not this bit's not
57:18bittersweet.
57:18This is amazing.
57:19What are you saying?
57:21Oh, my goodness.
57:22What?
57:30Congratulations, guys.
57:33Congratulations.
57:33Congratulations, guys.
57:34Congratulations.
57:35One of us sitting here,
57:37somebody's gonna be walking away,
57:39Lord Sugar's business partner.
57:40Now it's time to turn it off
57:41even more.
57:41Exactly.
57:42Now, just five candidates remain.
57:46Lord Sugar's search for his next business partner continues.
57:52I ain't going to win.
57:54Next time...
57:55Thank you, bye to the beautiful face.
57:56..the final five...
57:57Obviously, that's going to be your first question.
57:59Why don't you let me ask the first question?
58:01..battle the big guns.
58:03Right, you've lost me, sorry.
58:04You've been rumbled.
58:05There's absolutely no rumbling.
58:06You haven't got a brand. I think it's bullshit.
58:09I've thrown it away.
58:10My blood was, like, boiling.
58:12I want my mum.
58:13And in the boardroom...
58:14You've got to show me how this can get big.
58:16Five...
58:17You're fired.
58:18...become two.
58:19You're fired.
58:20I don't like failures. You're fired.
58:22As firings go, that was quite a nice one.
58:29Brett's holding his head high over on BBC Two now.
58:32Join Jack Dee for the debrief.
58:34And here on BBC One, we get up close and personal
58:37with the final five candidates
58:39for a special episode at 10.40.
58:41And there's good news if you like Russell Howard.
58:43He's over on BBC Three now.
58:45I'll see you next time,
58:47on BBC Three now.
58:49.
58:51.
58:53.
58:54.
58:55.
58:57.
58:59.
59:01.
59:03.
59:05.
59:06.
59:07.
59:08.
59:09.
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