As Bognor's Phil Turner continues to make waves on this years season of The Apprentice, our reporter Connor Gormley tucks into one of his famous pies - is it better than this week's cheesecake?
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00:00 My name's Connor Gormley, I'm a trainee reporter for Sussex World
00:03 and this is going to be a review of Turner's Pies.
00:07 Well this is a personal pie, what I've got here is a chicken and ham one
00:11 and it will probably sit you about back about ÂŁ4.85
00:14 so it makes for a nice little treat lunch if that's the sort of thing you're looking for.
00:17 But yeah, before we get into the review I feel like I should add a little bit of context to things.
00:21 So Phil Turner, who is the Bogner based owner of Turner's Pies,
00:25 which is a sort of well-established chain here in Sussex, has a really really long history.
00:29 It dates back to the 1930s I think, he's appearing on this year's series of The Apprentice.
00:34 He's vying for Alan Sugar's ÂŁ250,000 endorsement and a one-to-one contract.
00:39 Last week, or rather last night in this week's episode,
00:43 he took on the mantle of project leader for a challenge which saw all of the contestants
00:48 trying to sell cheesecakes both to members of the public and, well, high class or corporate clients.
00:56 He botched it to be totally honest with you.
00:58 I mean he wasn't nearly as embarrassing as most Apprentice contestants tend to be.
01:04 And to be honest, in a format that's kind of designed to manufacture
01:07 really kind of grotesque caricatures of people, to really present people at their worst and
01:13 build all of that sort of double-crossing drama that the show is really well known for
01:19 and that's kept it on air, as well as most reality shows,
01:21 it's kept it on air for the last 10 years.
01:23 He's come across as really quite honest and quite integral
01:26 but it was... the girls mopped the floor of him this week.
01:29 They really didn't stand a chance despite the fact that between Phil and another contestant,
01:34 Paul, who was sacked, they had a good couple of decades of experience in the food industry
01:38 between them and it should have been a walk in the park.
01:40 So if any luck though, this pie will be a fair bit better than Phil's cheesecake.
01:48 But we'll see.
01:49 I mean it certainly looks better.
01:50 I don't know if you can see here.
01:52 There's a nice little kind of design on the front.
01:55 The pastry is perfect.
01:57 It's golden and crisp.
01:58 It looks really good.
02:00 I mean buying pies always really reminds me, when I grew up in East London,
02:03 it always really reminds me of going to pie and mash shops with my family.
02:07 It's not really a thing around here but it was the go-to thing when I was a kid
02:12 and you'd get sort of like bottles of liquor which is like a parsley sauce.
02:15 Bit snotty really but really, I mean, nice.
02:18 It works really wonderfully and this is a very different thing
02:21 but I'm always sort of always reminded of that and it's kind of a fond memory.
02:26 So I'm going to go, I don't really know how to eat it to be totally honest with you
02:30 but I'll puck it out and just sort of cut in and just see what my...
02:34 It falls apart quite nicely.
02:37 I think for me maybe a bit crumbly but I don't know, that's personal preference.
02:40 A lot of people like a good crumbly pastry.
02:42 I'm boring myself so I'm just going to start eating.
02:50 That's definitely, definitely better than those cheesecakes.
02:54 The other thing to show, the cheesecake was filled with avocado and dragon fruit
03:00 or something, it looked atrocious.
03:01 It was compared by one of the clients who had this sort of horribly acidic gaze,
03:05 you know, he sort of stared down the contestants and they practically wilted.
03:09 As he sort of questioned why on earth anyone would put avocado on a cheesecake.
03:14 It was atrocious but this is really, really lovely.
03:17 Obviously it's warm, I've just bought it from the shop
03:20 and they'd sold out most of their pies by the time I went down there,
03:22 which tells you something.
03:23 But it's kind of creamy, the meat is tender, it falls apart.
03:26 It feels a once kind of deluxe and the sort of thing your mum might make.
03:31 It's kind of hit a really nice sweet spot and I'm going to really enjoy this, I think.