The Apprentice UK S05E02 (2009)
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00:00Previously on The Apprentice, Sir Alan met the candidates for the first time.
00:20I'm going to find out if you're the real deal, or just a bunch of empty designer suits and dresses.
00:26Their first task, set up a cleaning business.
00:30What's this?
00:31It's a duster.
00:32Let's go!
00:33Under Mona's leadership, the girls' team spent big.
00:36I think we have spent too much money.
00:38How much fricking cars are we going to have to clean to make the money back?
00:42While the boys had mixed success, shining shoes...
00:45That's extortion.
00:47It's a joke.
00:49And washing minicabs.
00:52Cleaning limos and classic cars, the girls lost their shine.
00:56I've got polish all over the Mustang, and it's taken like three hours to do four cars.
01:01In the boardroom, project manager Howard and his boys cleaned up.
01:05Surprised?
01:06Relieved.
01:08Mona and Deborah clashed.
01:11You keep changing your story. You say something, and then you say something else elsewhere.
01:16But it was Anita who became the first casualty of the boardroom.
01:20You showed no initiative in spotting that you were going for a disaster.
01:25Anita, you're fired.
01:30Now 14 remain to fight for the chance to become The Apprentice.
01:357am.
01:38Morning, it's Mona.
01:40This is Sir Alan, office calling.
01:42Sir Alan's on his way to you, and will be with you in 30 minutes.
01:45OK.
01:49Guys!
01:51Sir Alan, it's Mona. It's Mona here.
01:53I need a word with you.
01:55I need a word with you.
01:57I need a word with you.
01:59I need a word with you.
02:01I need a word with you.
02:03Sir Alan is on his way here, and he'll be with us in 30 minutes.
02:12I'd like to think we're still boys against girls.
02:14I think at the moment we've got quite a strong bond going on.
02:17I think if we keep on pushing that, we'll be absolutely fine.
02:19I think the girls are still in a little bit of turmoil.
02:22We just had a rough start. That's it.
02:24And it's made us stronger, because we know where our weaknesses are, and we know how to improve them.
02:28And we're going to be more efficient. We're going to come out fighting today.
02:33Yeah.
02:50Good morning.
02:51Good morning, Sir Alan.
02:52I hope you're all enjoying this luxury penthouse I've got for you.
02:56Yes, Sir Alan.
02:58This is the type of place that city slickers tend to hang out in.
03:03Over 300,000 of them work every day in the city, and they live in luxurious places like this.
03:09Your task today is all about supplying a service to people that work in the city.
03:16They're hungry for business, but they're also hungry for their lunch.
03:20The task is that you're going to be setting up a catering service.
03:24First of all, a lunchtime service.
03:27And secondly, I've arranged for you to cater for up to 50 people in an evening reception for these high flyers.
03:35So the two teams. I'm going to keep you as girls and boys,
03:40but this time Nick will be following the boys, and Margaret will be following the girls team.
03:47It's quite simple. The team that comes back to the ballroom that has made the most amount of money will win.
03:53And the team that doesn't, one of you will get fired.
03:57Everything clear?
03:59Off you go.
04:11Tomorrow, the teams must sell lunches to hungry city workers.
04:16And in the evening, each team will cater for a high-end corporate event.
04:22Today, they must decide what type of food they're going to offer.
04:26But first, both teams need a project manager.
04:30Now, has anyone got experience in doing sandwiches, catering, that sort of stuff?
04:34Yeah, my background's from food, so I'll put myself forward straight away to lead the task.
04:39At 17 years old, I set up my own sandwich business.
04:41Since then, I've opened 15 outlets across the north-east of England, and I've got 150 staff employed.
04:47You're definitely going to be the best man for the job.
04:49The obvious thing is sandwiches, isn't it?
04:51For the girls, another volunteer with a background in catering.
04:55I'm happy to be project manager if you guys are happy for me to be project manager.
04:58Absolutely.
04:59I'll do that for the rest of us who don't know your background.
05:02What's the experience you've got?
05:04I've got, because I've got my own restaurant, I sort of, every day I execute delivering, cooking, making, buying, selling food.
05:12Go team leader.
05:14All right, OK, first things first, girls.
05:16The most important thing when you're managing a team is you have to cut the crap.
05:19Sorry, I just want to interrupt you quickly.
05:21Don't say that, just say what you want to say.
05:23I think my employees might describe me as rude, my employees might describe me as brash,
05:26they might describe me as a little blunt, but winning is everything to me.
05:30In the catering industry, OK, what you aim to do, ladies, what you aim to do is we want to make a 70% gross profit on whatever we sell.
05:36We could have that.
05:37One second, please.
05:38The way we're going to make the most money is if we do something that we're all fairly familiar with, OK?
05:43Now, Mediterranean has got a nice wide option, it's got Italian.
05:46Pasta.
05:47No, no, Mediterranean, OK, when you go there, you can have beautiful flatbreads, OK, with mozzarella and cheese.
05:53Now, you're talking beautiful flatbreads, that sounds expensive.
05:55No, no, no.
05:56Actually, it's a piece of bread with a piece of cheese on top, with a piece of tomato on top and maybe one leaf of basil.
05:59Bang, that's an Italian sandwich, right?
06:02Get the product first.
06:03I quite like the idea of going for sort of best of British, because the sandwich is British through and through.
06:10People want something different, that's what I'm saying.
06:12I think we want to offer something different.
06:13People are proud to work in London and be in London, and I think it's something to do with London.
06:17I'm not selling whelks or cockles or...
06:19No, I don't mean to be extreme, but to make the concept like Slick London or City London or sort of along those lines.
06:26What's the biggest thing that's going to come to London?
06:28Olympics.
06:29Olympic 2012.
06:30The Olympic lunch.
06:31Could be potentially a good market for us, man.
06:33We could then do different food from different parts of the world.
06:37Exactly.
06:38London 2012 is our theme.
06:39Right.
06:4310.45am.
06:45Both teams head out to get orders for lunchtime tomorrow.
06:49How's your day been today?
06:50It's been good.
06:51Let's see what we're doing then.
06:52With over 13,000 businesses, the City of London is a huge potential market.
06:58A Mediterranean-themed lunchtime, which is good quality and wholesome food.
07:04But there's a lot of competition, so their menus will need to impress.
07:09Please sit down.
07:10Thank you very much.
07:11Pitching the boys' Olympic lunch, Ben, Madge and estate agent, Philip.
07:16What we like to think that we do is provide things with a twist.
07:19And at the moment, we're working with the 2012 Olympics coming to London.
07:23Oh, OK.
07:24So we've linked our sandwiches to a five-continent range.
07:27OK.
07:28There's lots of variety there, from your standard sort of Ploughman's English chicken tikka,
07:32for your ears, obviously.
07:34We also do a peanut butter sandwich as well, for the Americas.
07:37It's not everybody's taste, but I know some people do enjoy them.
07:40So do you have any experience in...?
07:42We're not going to lie to you, we're a fledgling company.
07:45OK, so thanks very much for coming in.
07:47It's been a pleasure.
07:48Thanks very much.
07:49Thanks for coming in.
07:50Thank you very much.
07:52At the penthouse, project manager, Rocky,
07:55is running with the Olympic brand for tomorrow night's event.
07:58When we're serving these things up tomorrow,
08:00do you think we should say that we're going to go in dressed in all the Olympic-style stuff?
08:04We're going to deliver canapes in our western...
08:08Yeah, yeah.
08:09What do you reckon? Spice it up a little bit.
08:11It might even seal the deal, if it's a bit of a laugh.
08:14We've definitely not designed a theme.
08:16And then it is along the London 2012, even if it's only by dress.
08:19I like the idea, but it needs to still be sharp.
08:21I know it needs to be sharp.
08:22I think it's a great move and I think it's a funny twist to it.
08:25I think it's a great idea.
08:27That'd be class, wouldn't it?
08:29With the Olympic theme agreed,
08:31Rocky and his boys head off to source props and costumes.
08:36What we spoke about was ancient Olympics,
08:39you know, like, with the togas and whatnot.
08:41OK.
08:42But then I think, this is where I've seen it,
08:44it's like just a mix in, a bit of modern, so to say, a bit of retro.
08:47Give it a bit of an edge.
08:48Can we go through a package now and get that sorted out?
08:50Yeah, costumes, backdrops,
08:51and maybe look at some statues to sort of help with your area.
08:54That sound good? Yep.
08:55A nice big statue. Yeah?
08:57My only reservation is that this is a Friday evening event.
09:00It may well be black tie and cocktail dresses for all these people.
09:04It's a fun event. It needs to be fun.
09:06It needs to be nice.
09:07We need to be a bit different and I think the modern touch,
09:10it'll give them a laugh, it gives them something to talk about.
09:12That's my opinion anyway.
09:15In the girls' team, award-winning restaurateur Yasmina
09:19is working out ingredients for her Mediterranean menu.
09:23So, we're making 400 wraps.
09:25Yeah, the flatbreads.
09:26And we're going to call them Italian flatbreads.
09:28Yeah. Rather than wraps.
09:29They're easier to make. Give us enough oil in them.
09:32We're going to go for really budget, low-value tuna
09:35and the cheapest chicken that we can get.
09:37So I don't want you to, like, get carried away.
09:39I want you to think about minimal cost.
09:41You know what they sell as well? What?
09:43Bits of frozen cooked breast chicken.
09:45Those are really cheap. And they're really cheap.
09:47Yeah, OK.
09:492pm.
09:51Hello, Ignite Catering Services, Debra speaking.
09:54The teams find out if they have any lunchtime orders for tomorrow.
09:58Fantastic. That sounds very, very good indeed.
10:01For the girls, contracts for two offices.
10:04Just to confirm, we'll provide 27 sandwiches and 10 salads.
10:09Excellent.
10:10Look forward to working with you. Thanks again.
10:12But for the boys...
10:14To be honest with you, I'm going to say no.
10:16Thanks now. Bye-bye.
10:18Shit.
10:22Rocky's team has failed to pull in any lunchtime orders for tomorrow.
10:26Why? What did they say? Did they give you any background info?
10:29There's nothing we could do.
10:31I mean, we're trying to get back in there to renegotiate,
10:34but she wasn't having it.
10:35OK, cheers. Bye, mate.
10:37I missed the trick, didn't we?
10:40So we know the units per sandwich.
10:42We're going to have to estimate what we're selling tomorrow.
10:44We've just got to make an estimate on how many sandwiches we're going to fly.
10:47Right, how many sandwiches across the day?
10:49In the full day? Yeah, I think 300-plus.
10:51That would be my opinion.
11:00Sir Alan has arranged for each team to cater an evening event
11:04for a top city firm.
11:07But first, both teams need to agree a menu and price
11:11to pitch to their clients.
11:13Hello, Yasmina.
11:14OK, have you got a pen?
11:15Cos I've got the menu here and I've got the pricing.
11:17Can you do hot and cold? Can you divide them that way, please?
11:20That's exactly what I'm doing. Just listen to me and write this down, OK?
11:23Tomatoes, mozzarella and basil, and that's hot?
11:25Yeah.
11:26OK, but when you pitch it, you say...
11:28Italian tomatoes with mozzarella and fresh basil.
11:32So flour it up.
11:35For the girls, it's up to Kate to sell Yasmina's Mediterranean menu
11:39to their client, a leading city accountancy.
11:42We've got a wealth of experience within our team.
11:45Our chief executive has her own restaurant,
11:48so they are coming up with some fabulous menu options for you.
11:52So for the hot canapes, we have tomato mozzarella.
11:56It's unusual, hot tomato mozzarella.
11:59I'm guessing that it's grilled in some way.
12:02I'm not the chef, so I don't know how that's done.
12:08OK.
12:09Tuna and basil oil.
12:13Again, that's been served as a hot canapé.
12:21The cold canapés, bruschetta, which is always a favourite.
12:27Chocolate, fruit, chocolate.
12:30Right, yes.
12:31Never mind.
12:33So just...
12:34Just bruschetta.
12:36Cold bruschetta.
12:37Well, there's probably not enough choice there either.
12:40Could you do blinis or something like that?
12:42I've heard of blinis.
12:44We will be able to produce them because we have the experience to do that,
12:48and I know that they've done much more fancy food.
12:51I don't know if that's hot or cold.
12:53Right.
12:54I am a little worried.
12:55I'm still not entirely sure you're in control of the catering of this event.
12:59I think what I'll do is agree to the price that you've proposed,
13:03but I will reserve the right to take some money away from that
13:08if you don't hit my standards for the quality of the food
13:11and for the professionalism of the service.
13:14I'm fuming.
13:16We can regain this. We can regain this.
13:18Regain it. Regain it in my eyes.
13:20We can regain it. OK, all it's going to say...
13:22The only way we're going to win is if we put it behind us. Exactly.
13:25Stay positive.
13:26At the end of the day, who wins this task is the money at this stage.
13:29If we lose it, you can bloody see why, though.
13:34The boys' evening client, an international law firm based in the Gherkin.
13:39I'm calling from a group called Empire.
13:41We're putting on a celebration evening tomorrow night.
13:44Howard, who works in the hospitality industry,
13:47calls a top-class events company
13:49to find out what they can hope to charge per head.
13:5250 to 60, 5-0 to 6-0.
13:56If you were to deck out a room as well, how much do you charge for that?
14:03£2,500 to deck the room out. Thanks very much.
14:05Thank you. Bye.
14:07Bloody hell.
14:08£2,500 to deck out a room.
14:10More to the point, 50 quid per person, I thought it would be like 15, 20.
14:13The parties we do at work for when... Whatever it is,
14:16are usually in the 40 quid a go, I'd say, yeah?
14:19PHONE RINGS
14:22Hello, fella. Hey, buddy, all right?
14:24With regards to price, we want it to go no lower than £60 per head.
14:29No lower than that.
14:30WHISTLES
14:31It's high, lad. It's very high. I think that's high.
14:33You're obviously going to have to see what the fella's like,
14:36but we're thinking three grand for the package.
14:39We don't want to go in and undersell ourselves...
14:41We don't want to look like dicks, that's the problem.
14:4360 quid's way out.
14:45I think you're a mile away, mate.
14:46I understand exactly what you're saying, Phil.
14:48But I think at fair price, we're in central London, they're a big firm.
14:51If we pitch too low, he's going to negotiate it down.
14:54I think we might undersell ourselves.
14:56Cheers, bud.
14:57Thank you. Bye.
14:59It's a bit high, man, but we're going to have to do what I was coming to do.
15:02You're looking £10 a canopy, nearly.
15:07Again, Philip will lead the negotiation.
15:11We had sort of put a cost on it around £65 per head,
15:15and that would include a selection of canopies,
15:18including two suite canopies, six savoury,
15:20plus your stuff for the evening, I don't know how that sounds to you.
15:23I think you would need to seriously rethink that costing.
15:27This is what you would consider for a sit-down, three-course dinner...
15:30Yeah. ..as far as pricing is concerned.
15:33We looked at something that was going to be around to...
15:36Bear with me one moment.
15:39Let's get realistic.
15:41If we're talking sort of £35 per head...
15:45No? Not in the least.
15:47No? Not even close.
15:54Right.
15:56So, if we went down to something like £17.50 a head,
15:59and looking at that sort of figures, I think it's incredibly realistic.
16:02I'm still unimpressed.
16:05I think we're going to find it very difficult to stack up
16:08at anything lower than around £15 a head.
16:11That sounds... That sounds feasible, I think.
16:14We can justify that. Yeah.
16:16So we've got a deal at £15 per head?
16:18Yes, we'd be happy to go with that.
16:20Well, that was absolutely hideous.
16:23Yeah, I did not do it.
16:25We spoke to them on the phone, and they said,
16:27we've got a deal at £15 per head,
16:29and we've got a deal at £15 per head.
16:31I did not do it.
16:33We spoke to them on the phone, we told them it was too high.
16:36Rocky is the gaffer, and he told us that's when we wanted to go down.
16:39We were looking like complete prats.
16:44Not good.
16:477pm.
16:50Despite her clients' demand for high quality,
16:53Yasmina pushes ahead with her cost-cutting plan.
16:5872 tins of tuna.
17:00We need to get the guy to come from out the back.
17:03Forget the expensive ones. Where are they?
17:05These. All of these. Forget these. We'll just stick to the cheap ones.
17:08What about that? Two for £2. How much are they?
17:11How much? £2.98.
17:13It's quite dear still, isn't it? It is very dear.
17:15We need 86 of them.
17:1786 of them.
17:2472.
17:2672.
17:29Because on the task before, we messed up on cost,
17:32and we let cost get out of control,
17:34I'm really concerned that they've taken it right the other way,
17:39like, too far the other way,
17:42and spent too little on really cheap crap that's going to embarrass us.
17:4911.15pm.
17:53At the penthouse,
17:55Rocky's Olympian plan for tomorrow evening's event is revealed.
18:00What's happened is we've got the costumes
18:02and we've got all the backdrop and everything.
18:04It'll look the part.
18:07I'm not overly convinced about the whole costume thing,
18:10if I'm being completely honest.
18:12The only reason we've done the costumes...
18:14Because you booked them before you found out what we needed?
18:17No. We do need to give it a bit of a swim.
18:19It gives it a better theme, doesn't it?
18:21It structures the whole evening.
18:23I think it's going to be an absolute farce.
18:25I think the menu's shit.
18:27I think the outfits are shit.
18:29I think we're going to be terribly embarrassed.
18:32I'm trying to stay positive, but it just really looks bleak.
18:407am.
18:42This evening, the teams must host their corporate events.
18:46Right, good morning, everybody.
18:48But first, they have lunches to prepare.
18:50First things first, I want you all to call me chef.
18:53Does anybody want to be in the boardroom losing tomorrow night?
18:56No, chef!
18:57Does anybody want to go to that grotty cafe tomorrow night?
19:00No, chef!
19:01OK, what are we going to do? We're going to win!
19:03Yes, chef!
19:04OK, this morning, we're going to go to that grotty cafe
19:07OK, what are we going to do? We're going to win!
19:09Yes, chef!
19:10OK, this morning, Paula, you're going to be doing the chicken salad.
19:14Deborah, you're going to be doing the Greek salad.
19:17Lorraine, you're going to be making the mozzarella cheese wraps.
19:20Kate, you're going to be making chicken wraps.
19:25Mona, you're going to be doing tuna and a cucumber.
19:28With two lunch contracts to deliver,
19:31project manager Yasmina drills her troops to make a little go a long way.
19:36Don't ever get rid of that, OK? That's precious.
19:39So I want you to slice them.
19:41Yep.
19:42Like that.
19:43Yep.
19:44So that's still taking up quite a lot of room in the box,
19:46but it's not very much food.
19:47Right, let's have a look.
19:49I've been allowed three slices of cheese here.
19:57What am I doing here?
20:02Oh, Christ.
20:04OK. Ha-ha, now we're on a roll.
20:08Just not big enough. I think there's shrinking on what's going inside.
20:12Mark my words. Mark my words, there'll be complaints today.
20:18In the boys' kitchen, despite a lack of lunch orders,
20:22project manager Rocky plans to knock up 500 sandwiches and salads
20:26to sell on the city streets.
20:28Right, boys, listen in. Listen in, we've got an hour left.
20:32Come on, keep moving, keep your heads down.
20:35They're International Olympic lunches.
20:38A chicken tikka sandwich, celebrating Asian cuisine.
20:42A bit more, a little bit, a little sprinkle more.
20:44Flying the flag for Europe, the ploughman's wrap.
20:48Get some cheese. At the end it's going to be...
20:50Looking like it's... Yeah, looking like it's cheese and pickle.
20:53Out of Africa, couscous salad.
20:57Absolutely awesome.
20:59Representing the United States, peanut butter.
21:02When you're putting the filling in the bread, mate,
21:04make sure that the majority of the filling is down the middle,
21:07cos when it gets sliced, that's what I see.
21:09And it'll look professional.
21:11What do you reckon, these peanut butters, are they going to be a goer?
21:14I think they're going out well. It's different, isn't it?
21:16It's not every day someone's going to come to your office
21:18and say, you want a peanut butter sandwich, mate?
21:20If this doesn't sell, then I think his head's going to be on the block.
21:2511am.
21:27Everybody just need to concentrate on finishing exactly what you're doing.
21:30We need to make sure that we're going to be on time for these people, OK?
21:33Let's go. Get them on, get them on. Quick.
21:36Time we don't have, we're late.
21:38Right, let's get moving, lads.
21:4022 ploughmans for the van A.
21:4222 wraps for van B, please.
21:45Peanut butter split, 15 an inch.
21:48Sorry, we need to hurry up, sorry. Brilliant.
21:51Lovely.
21:54CHANTING
22:01With lunches pre-ordered, the girls head straight to their customers.
22:06So this is for eight people, do you think that's going to be enough?
22:09Sandwiches and salads for eight people?
22:11Because normally I would expect, you know, normally to have more than
22:14one sandwich per person or one salad,
22:16because, you know, generally some might be really hungry.
22:19We'll add some mozzarella. We should have mozzarella on there anyway.
22:22We could add some more sandwiches on to that, if that would be more agreeable.
22:25I think that's a fair comment. Yeah?
22:27Have you got any more tomatoes to mix on that one?
22:29It looks a bit boring, just a bunch of leaves,
22:31it looks like they've just been chucked on there.
22:33If you can do something to make that look more attractive,
22:35it looks like you've dropped it, to be honest with you.
22:39Excuse me, sorry to interrupt. Got your lunch.
22:42Tuna and basil oil, mozzarella and basil, Mediterranean chicken.
22:46Thank you. Enjoy.
22:49There's not much variation, is there? No.
22:51Seems to be an awful lot of lettuce everywhere.
22:54A lot of filling. Yeah, a lot of filling.
22:56Hi, sorry to interrupt you, but your lunch. Excellent.
23:00Enjoy your meal. Thanks very much.
23:04There's no dressing. There's no dressing on the salads.
23:07It's just completely plain. Yeah, so it's a bit bland.
23:10Oh, my God, really? Yeah, there is a hair on there.
23:14That's disgusting. I don't think I'll have anything, actually.
23:17That's fine, don't worry about it.
23:19In the fight for lunchtime business,
23:21Rocky's boys aren't pulling any punches.
23:26Hello, guys. Can I interest you in an Olympic lunch?
23:29We've got peanut butter sandwiches.
23:31We call it the Michael Phelps peanut butter sandwich.
23:33Hi there. Have you had your lunch yet?
23:36We're selling Olympic lunches for four quid
23:38to celebrate the Olympics coming to London.
23:40OK.
23:42Deliver up for my Olympic sprinting sails.
23:45That'll be £2.50, man.
23:47Is that me spot on?
23:49Hi there. Have you had lunch yet today?
23:55The other half of the team are at a tourist hot spot,
23:58the South Bank.
24:00Sorry, give us one second.
24:01Come on, come on, get your sandwiches freshly made.
24:03Come on, London, let's play.
24:05You come here, you have three quid, buddy,
24:07we'll get the chicken tikka for you.
24:09Easy. We're exploiting this something stupid.
24:11What do you want? Chicken tikka.
24:13Two chicken tikkas, yeah?
24:15One, two, three, four...
24:17Five. Five.
24:19I'll take the money.
24:21That was an absolute cash coin there.
24:23A licence to print money.
24:27Continuous sales. Absolutely continuous.
24:30Shocking business there.
24:33Contracts completed,
24:35the girls take their Mediterranean menu desk to desk.
24:38Chicken wrap.
24:40£3.50.
24:42There you go.
24:44That's for you.
24:46They don't look like you've got very much in them for £4,
24:50I have to say.
24:52I think I'll leave it and go down for lunch.
24:54OK, thank you. Thank you very much.
24:56Can I just give you a bit of feedback on this?
24:58Yes.
25:00That is not a chicken wrap.
25:02Oh, my gosh. No, it's not, is it?
25:04So I don't mind spending three quid or four quid on my phone.
25:07I don't mind spending three quid or four quid on my lunch.
25:09But it's got to have some innards.
25:11No, of course.
25:13Hold on. How about that one?
25:15Oh.
25:17Does that one look better?
25:19I'm not sure it would get through the Pret control test.
25:22Sorry about that.
25:24I appreciate the feedback, though.
25:26It's really good.
25:282.30pm.
25:30Back in the kitchen,
25:32project manager Yasmina gets to grips with her cut-price canapes
25:36and how they make it function.
25:38My favourite thing are these bellinis.
25:40Like ice-cream cones. It's a bit greasy, but...
25:48He's expecting small canapes, is he?
25:51That's small. That's not a plate of food, is it?
25:54In terms of canapes, it's gigantic.
25:56It'll be fine. By that point, they'll have had too much wine.
25:59They won't really notice or care.
26:02In the boys' kitchen, project manager Rocky, along with Noral and Ben,
26:07work on their Olympic-themed canapes.
26:10The canopy reception is being held in the Gherkin building
26:14and the customer is a Chicago law firm based in the city of London.
26:19They will want the best you can imagine.
26:22And what are they getting? They're getting cheddar on a stick.
26:26A few miles away, inside London's most famous 21st-century building,
26:31Howard and the rest of the boys recreate ancient Greece.
26:35That's to dress the table, so you just put it over it.
26:47I'm just going to say it one more time, are you going to lose the gold?
26:50The what? The gold.
26:52I think they're fine. I think it's a bit different.
26:54Different? It's different, all right.
26:56It looks like a brothel.
26:58I wouldn't know.
27:00The lads' props at the board are absolutely horrendous.
27:03They look like a horrendous 70s nightclub.
27:05I've asked them two or three times to remove that gold lamy off the top
27:08and they just don't get it. They're absolutely clueless.
27:11We're going to look like idiots, we are.
27:13It's now five to six, so you really need to crack on.
27:16I don't want to be embarrassed by having people arrive for 6.30
27:20for a canapé party and it's not ready, OK?
27:23Just to clear it all up, lads, me and Phil are in the kitchen.
27:26We're going to run the kitchen all night.
27:28Howard's on the bar looking after all the drinks.
27:30James is the official timekeeper of making sure that the canapés are out on time.
27:33Tonight we just need to make sure everything goes to plan.
27:36Yeah.
27:39One hour before the evening functions must start...
27:42Just get all the food on the side. Be very delicate with the plates.
27:46The girls set up their kitchen in their clients' headquarters.
27:50I know we've tried to cut our costs as much as we can,
27:53which I completely support, but I don't think the food is up to scratch.
27:58It looks as if it's come from a funeral at a working men's club.
28:03We're at a massive corporate company.
28:06It must look nice when it does.
28:08All right, listen to me, all right? Everything's going to be fine.
28:11They were absolutely bored just before we left the place.
28:13They've been in the car, so they've had a lot of rattling around, OK?
28:16Once they go into the oven, we put a nice basil leaf on top
28:19and we're going to drizzle it with olive oil.
28:21Yeah?
28:22Yeah, basil leaf.
28:23I'm going to leave them after a few glasses of wine.
28:25OK, cool.
28:30Over at the Gherkin, the boys' guests are on their way.
28:3450 high-power lawyers.
28:38I'd like you to group people as they're coming into the room, please.
28:41So you need to be standing there with the champagne.
28:43And ready to greet them...
28:47..Rocky's Olympians.
29:01Go on, what's up? You're next, lads.
29:03I told you, go on!
29:05That was the cockster hit!
29:07You know what it looks like? I've just come out of a mental hospital!
29:10I mean, this is the moment of God, man! You know what I'm saying?
29:13When people see this, I'm going to get shot in my head.
29:15You'll just take them out and keep your beard over the salsa, will you?
29:18And nice steady hands, cos we don't want any salsa on that toga.
29:21Generally speaking, the togas haven't gone down terribly well,
29:24with sort of bare arms and spotty backs and all that sort of carrying on.
29:27Some of the older women are more appreciative,
29:29but the young ones generally find it rather a turn-off.
29:34I'm very sorry about this.
29:40At the city accountancy firm,
29:42project manager Yasmina is running front of house.
29:47Hello, welcome, everybody.
29:49Hi there.
29:51Leaving Mona and Paula in the kitchen
29:54to make her cut-price canapes presentable.
30:03All blind, mate. Right, that one's not going out.
30:06If some of the clients don't like tomatoes, we are off.
30:09Shit, great.
30:11For both teams, customer satisfaction is crucial.
30:17If food and service fall short,
30:19they stand to lose some or all of their fee.
30:24It's not the easiest thing to eat.
30:26I'm dropping quite a lot of it on the floor.
30:28Some of the canapes are quite large.
30:30The bruschetta is some of the largest bruschetta I've seen.
30:33There have been a couple of accidents with tomato on the floor,
30:37but hopefully we've rescued the situation.
30:39I'm quite confident that when I speak to Charles later
30:42and I apologise for the bruschettas,
30:44after he's had all the other lovely canapes that are going round,
30:47the bruschettas will go out of his mind.
30:49And if I give him a bit more champagne, £750,
30:53I think it's worth it personally.
30:56In the Gherkin, the boys' multinational canapes are about to go out.
31:01Let them know about the theme.
31:032012, so we're in the togas.
31:05Make sure the Olympics is getting mentioned.
31:07I will do, yeah.
31:08These are our chicken tikka volavons.
31:10As you know, we're doing a London Olympics theme,
31:12so this is trying to emphasise the Asian stuff.
31:14It is a bit embarrassing walking around with a tray,
31:17with a crisp on it, with a slice of sausage and a splash of ketchup.
31:21And I think the theme hasn't worked,
31:23and the blame for that has to stop at Rocky.
31:31Are you going to have a volavons?
31:32I think I'll give them a miss, thanks.
31:34All right.
31:35It's been cold.
31:38I don't mind looking like a prick in this skirt,
31:40but when these are all cold,
31:41and the people have started to complain, it's not right.
31:43Both of them are ice-cold.
31:45This will be good back in the oven, stone-cold.
31:47We've been told they're stone-cold, lads. Namaste.
31:50Look, chaps, we've got people who are saying they're hungry.
31:53We need to make sure that you keep the canapes coming, please, quickly.
31:56We do need to keep people fed.
31:58OK, so don't promise something...
32:00You've got to go and serve them up, they're getting cold.
32:03Shit, man, I need some vegetarian stuff to go out.
32:05I think James is struggling big time under the pressure.
32:08He's, like, getting really aerated.
32:10He's not controlling the room as he should be.
32:14With the global nibbles getting a lukewarm reception,
32:17Rocky premieres his version of a British classic.
32:21I'll do for that, yeah.
32:23And we'll get another tray's worth up, yeah?
32:25Right, lads.
32:27This is our British influence,
32:29and it's a modern teak on the Plymouth sandwich.
32:32It's definitely worth trying.
32:34No, it isn't.
32:35That's a poisonous thing that should never have been invented.
32:38I'm just desperate, because I'm hungry.
32:43Those are going down a treat, those.
32:45The Plymouths?
32:46The Plymouths are the best of the night.
32:48Do you believe that? Do you believe that?
32:50Everyone's loving them, so have we got any more?
32:52Oh, I'm afraid not, mate.
32:54Have we been cleaned out?
32:55Could we not make a Plymouth vol-au-vent?
32:59The city accountant's function
33:01is about to get the girls' final offering,
33:04the client's special request, blinis.
33:07You must be hungry, anyway.
33:09It's getting a little bit everywhere, isn't it?
33:12It's really very strange, I must say.
33:14The only kind of eating is that I don't know where to put it.
33:17I'll take that. Thanks very much.
33:19It's a sweet pancake with savoury food in it.
33:23If I were to expect a blini,
33:25I'd probably expect something about the size of a jam jar lid
33:28with something on it that wasn't hot.
33:30And I think what we've got there is a wrap.
33:33A cold courgette and a big chunk of tomato.
33:35And I'm rather suspected that people would eat that
33:38and just drop it again.
33:39We've already had a health and safety risk over there.
33:41All right, I'll go and see our happy panters.
33:43This is it now, this is finished.
33:45The evening is over.
33:47Thank you, mate. Pleasure.
33:50I can't believe I've got this job as well.
33:52I've not stopped tonight.
33:53Tomorrow, it's the boardroom.
34:20THEY WHISPER
34:35Having met and worked with all the other girls,
34:38I firmly believe that I'm better than all of them.
34:41And I think that as the weeks go on,
34:43Sir Alan will start to realise that as well.
34:50If I get past today, I think that there's a good chance
34:53that me and Philip in particular could be eight at the end,
34:56fighting it out for the apprentice.
34:58You can go through to the boardroom now.
35:20BELL RINGS
35:26Afternoon.
35:33Who are the team leaders?
35:35Me, Sir Alan.
35:36Rocky, Yasmina.
35:37Right.
35:38So, Rocky, according to your CV,
35:41you actually run 15 sandwich bars.
35:45I own 15 sandwich retail units, yeah.
35:47How many people are employed within that?
35:49Roughly 150 people.
35:50Really? So, 15 sandwich bars and 150 people making sandwiches.
35:54That's right.
35:55So, good team leader?
35:56Yeah.
35:57What I would say is, yep, I think there's certainly elements of it
35:59that could have been managed a lot better.
36:01I felt that Rocky gave it a really good shot,
36:03but it's a big, big challenge.
36:05Tell me what happened with the brainstorm.
36:07The Olympic 2012 idea was brought up.
36:11It was Madger's idea? It was Madger's idea.
36:13That was my idea, yeah.
36:14We can incorporate, you know, the five Olympic rings
36:17by representing five different continents
36:19and offering food like that.
36:20Yeah, I'm intrigued to know what an Australian cheese sandwich looks like.
36:25And what was the evening events theme, then?
36:28We went with a Greek theme,
36:31and some of the lads were dressed in togas.
36:38I'm going to move on to the ladies.
36:40Yasmina?
36:41Yes, Sir Alan.
36:42Restaurant expert?
36:43I've got a restaurant, yes.
36:44Mm-hm.
36:45Good team leader?
36:46Yes.
36:47Yep.
36:48Yep.
36:49Start with a brainstorm.
36:50OK, we decided on a theme almost straight away,
36:53and we decided to go with Mediterranean.
36:56We took the idea of wraps
36:58and packaged it as Mediterranean flatbread,
37:01which went down a treat.
37:02Went down a treat? Margaret, would you say?
37:04Well, I don't think...
37:06Would you have eaten it?
37:07No.
37:08The customer enjoyed it, though.
37:09Probably the one who didn't get any chicken in the chicken wrap
37:11wasn't quite so...
37:12That was a bit of a shame, but, you know, nobody...
37:14No chicken in the chicken wrap?
37:16Unfortunately, the girl that was in charge of the chicken wraps
37:19forgot to put chicken in a couple of the wraps,
37:21and, you know, but she did a good job otherwise.
37:24Someone did manage to add a hair to one of the salads, though,
37:27I think, as compensation.
37:28Yes.
37:29Really?
37:30Didn't go down too well, either.
37:32No.
37:35I think it's about time we get down to some money.
37:38Margaret, would you give me the figures for Ignite, please?
37:43Ignite, led by Yasmina, spent £354.77.
37:50Now, they had an agreed figure of £750 for their evening event,
37:55but the client was not entirely happy.
37:58He was pleased with your personal presentation
38:01and the way you served the food, the fact you were punctual,
38:04but they thought the quality of the food was poor.
38:07So they were only prepared to pay £500, not the £750.
38:11So that brought your takings to a total of £1,006.20.
38:17There was a profit, accordingly, of £651.43.
38:21Thank you, Margaret.
38:22Right.
38:24Nick, how about Empire?
38:26Well, Rocky's team spent rather more.
38:28They spent £821.37.
38:33But the £750 agreed for your evening event
38:40was halved to £375,
38:43giving you sales of just £660.61,
38:46resulting in a loss of £160.76.
38:52A loss?
38:55Unbelievable.
38:57Ladies, very, very well done.
39:00£651, even with a few complaints.
39:04They were incredibly efficient in the kitchen, in the food production.
39:08Produced far more than the chef thought they would.
39:11It may not have been the quality that was anticipated the day before,
39:15but it was an extremely efficient operation.
39:17Very well done. A 200% margin, nearly.
39:20In return for this, your treat is you're going to go and learn
39:25how to play polo.
39:28Oh, I've always wanted to do that.
39:30Now, you're going to Ascot Park,
39:32where you'll be taught how to ride on these horses
39:34and whack a few balls around.
39:36So, good luck, well done.
39:38Off you go, and I'll see you on your next task.
39:42Well, Rocky, you'll be coming back in this boardroom here.
39:45We're going to go into this in far more detail
39:47and we'll find out which one of you is going to get fired.
39:52Off you go.
40:12Oh, God.
40:14Put your left foot in there.
40:17I can't even get it up.
40:19That's fine.
40:20One, two, three.
40:22Come on, girls, here we go.
40:24Go on, Paula!
40:30Kate, your stick's round the wrong way.
40:36I'd just like to thank each and every one of you individually
40:39and say everybody did an absolutely amazing job.
40:42We all worked really hard.
40:44Make some noise!
41:00Howard, when I've asked you to do the costumes on the law firm
41:03for the boys running for that pitch,
41:05you've put forward the number and then they've went in
41:07and made absolute dickheads of themselves.
41:09If I miss something here, when was it my responsibility
41:12to find out the costume? I did the research.
41:14This was so poorly managed.
41:16I was supporting Rocky throughout this,
41:18I was doing delegation for him, I was trying to pull this one together.
41:21We were off to a bad start from the very beginning
41:23and we were never going to pull it back.
41:25It was all about damage limitation.
41:27James, in all truth, mate, I've been on two tasks with you now
41:30and, in all honesty, I just find you very hard to deal with
41:33and I think you talk for the sake of talking.
41:36I think he's going to take me into the boardroom
41:38and do you know what, I feel bloody hurt.
41:40It just shows the gratitude.
41:42I honestly feel like I did when my cat died.
41:44It's a hurt inside.
41:54I've never been questioned before in my business life up to this
41:57and I've been put in this position
41:59and I've questioned my own thoughts
42:01and went with a group decision to keep everyone happy
42:03so that we're all behind the task and it's backfired on me.
42:34Right, you had time to think about what went on?
42:40Rocky, you make sandwiches for a living,
42:45got 15 shops, employ 150 people.
42:49Because this task was about sandwiches,
42:52did your other six think you've got the right pats here?
42:56If it goes well, great, we've won.
42:59If it doesn't, we've lost.
43:01If it goes well, great, we've won.
43:03If it doesn't go well, obviously it's got to be him.
43:06I disagree with you entirely on that one.
43:08I expect you to deny that, James.
43:10I don't expect you to say yes, actually.
43:12Let him go in there, bury himself.
43:14So Alan, you're wrong and I tell you why you're wrong
43:16because I wanted to win this task.
43:18That other lot are out there now riding around on horses
43:21and I'm sitting here having to look at you
43:23and I don't mean that disrespectfully.
43:25Rocky was the best pick out of all of us to do that job.
43:28I will accept that it was less than perfect, the whole performance.
43:31What I will say is that when it came to the food preparation
43:34and management of the team, he was a genius.
43:36Yeah, but, Philip, you know, to come in with a loss
43:39is inconceivable as far as I'm concerned.
43:42I'm embarrassed and very disappointed.
43:44Embarrassed? Yeah.
43:45When we were picking the theme,
43:47I believe that's when the task was lost.
43:49I was in charge, I should have put my foot down
43:51and said that I didn't want to go with the Olympic theme
43:53and made things a lot easier.
43:55But as a leader, shouldn't you have asserted your authority?
43:57I should have asserted my authority,
43:59but it's the first time that I've ever been questioned
44:01on anything that I've done.
44:03Do you know what, Rocky? The theme wasn't the issue,
44:05but the biggest problem we had during the course of the day
44:07was our sales pitch guys who went in for the early afternoon.
44:10Philip was the one who was the front of the three.
44:12The other two folk behind him, what the devil were they doing?
44:15They must have been standing there with their eyes closed.
44:17Let me tell you one thing.
44:18We went there and we pitched as hard as we could.
44:20Your problem is that you talk too much, James.
44:22It's not, actually. I'm telling it how it is. It's what I'm doing.
44:25What did you really do?
44:27What did you really actually bring to the table other than your big gob?
44:30James, I understand reading your CVs, it's amazing,
44:33one of the things you've said here.
44:35When you wake up in the morning, you can taste success in your spit.
44:38Is that right? Is that one of your sayings?
44:40Yes, do you know what... Would you have a curry last night, then?
44:43No, I didn't, Sir Alan, because it's one of those feelings
44:45when you just know things are going fine, you can feel it in the air,
44:48sometimes you can just taste it, that's the point I was trying to make.
44:50Did it taste of success this morning?
44:52No, it didn't.
44:56Now, I figure here, from numbers that Nick has given me,
44:59that out of the total of 820-odd pounds that you've spent,
45:03£180 was spent on all your props and togas and all that stuff,
45:07which leaves £640 on food.
45:10So who sat down and worked out how much each thing would cost?
45:13What it is is, at that point,
45:16I put the ingredients together of what we would need,
45:18and then it just got rolling,
45:20and then I asked you to investigate the price
45:23of what people charge for canapés.
45:25And I got on the phone straightaway, only got through to one person,
45:28they quoted between £50 and £60 per head.
45:30It felt strange, cos it didn't feel right as a number.
45:33The consensus of opinion now is that £60 was a ridiculous price,
45:36is that right? Exactly right, Sir, exactly right.
45:39Well, the point is that, you know, Philip went in
45:42and opened the batting at £60 a head,
45:44and the poor client nearly fell off his chair.
45:46Sir, I was highly embarrassed, to say the least.
45:48What I thought was extraordinary was that it went from
45:51£60 to £50 to £35 down to £25, and it eventually ends up at £15.
45:56And when the client said, what are you offering for that?
45:59You said what we were offering at the beginning of the negotiation.
46:02That's right. You look like a spiv, to be honest.
46:05Not the image we want to portray out of this ballroom.
46:08But having said all that, when you finally said
46:10you're going to make it for £15,
46:12that should have told you you needed to focus on your costings, right?
46:16Yeah. I made a guess, roughly,
46:18of what I thought we could produce in that kitchen,
46:20cos I thought we were going to have a good day.
46:22But you guessed? Yeah.
46:24This is what I don't get, Rocky.
46:26Where is this expertise of yours?
46:28I know your shops may be not selling these extravagant sandwiches,
46:32whatever, they may be very low-cost sandwiches,
46:34but at least the principle is there of you know how much cheese to buy,
46:38you know how much bread to buy, you know how much butter to buy, right?
46:41A total mess.
46:43Finally here, Nick, the contract that Philip negotiated
46:47for the evening event was £750.
46:49Yeah.
46:50The customer knocked it back by half,
46:53which I think your observation was that was more than generous, right?
46:57What was his complaints?
46:58He said that the standard and relevance of the food was wrong.
47:02He said the presentation was poor.
47:04He thought the theme and the dress was tacky.
47:06You were asked to run the event, but you didn't really.
47:09I watched Neural wandering around with his tray.
47:12You weren't offering, they were taking from the tray.
47:15Not at all. Well, I watched it very carefully.
47:17In fact, I made it my business to watch you for some time.
47:22Rocky, you're the team leader, you know the next move.
47:26You bring back two people that you can justify to me
47:30why you think they are responsible for the failure of this task.
47:35I'm bringing back James and Howard.
47:39You other guys will go back to the penthouse now,
47:43but I'm not at all happy.
47:46Be under no illusion.
47:48You will not escape the net throughout the course of the process.
47:52Go back to the penthouse.
47:54Not you.
48:03Right, gentlemen, I'd like you to retire to the reception
48:07and Margaret and Nick and I are going to have a little chat.
48:10I'm going to call you back in here.
48:12One of you will get fired. Off you go.
48:17He looks very young, Rocky, doesn't he?
48:2021 years old and I was wondering whether...
48:26..they'd all kind of pounced on him like that,
48:29like they do in the early stages.
48:31I think he'll learn. I don't know whether James will learn.
48:34There's something about him that people, you know, don't like.
48:37He made us have a big mouth, you know.
48:39Howard, who's got ten pubs, should know what people want
48:43as far as catering is concerned.
48:45Has he done anything wrong? That's the point. We'll have to find out.
48:50PHONE RINGS
48:52Hello. Hi. Can you send the three of them in, please?
48:55Yes, Sir Alan.
48:57Sir Alan, we'll see you now.
49:14Seconds out, round three.
49:17Rocky, you're well and truly on the ropes here, really.
49:21James, you looked a bit hurt that you'd been chosen.
49:24That is correct, Sir Alan, spot on.
49:26What actually hurt me most of all was when you said
49:29that it was me and Howard that had let you down most during today.
49:32I was shocked cos I honestly thought if he'd said
49:34who'd been your most valuable contributor,
49:36I thought you were going to say me.
49:38As far as I'm concerned, James, not only in this task and the task before,
49:41you've kept well out of the way of any major decision-making,
49:44you've played it very safe, you've kept under the radar.
49:47When we went to... How on earth was I under the radar
49:50when I was bloody running the evening event for you?
49:53I put you in charge of the evening event
49:56and it was a number of things that were wrong with the service.
49:59The canapes weren't coming out quick enough.
50:01What do I know about offering platters?
50:03In all seriousness now, Rocky, I kind of stood up a little bit
50:06and went very out of my comfort zone.
50:08Please let me finish.
50:10There are people on this side of the table as well.
50:12I'm sorry, it's just more the hurt that this has caused me.
50:15So, James, what shouldn't I fire you?
50:17If a company's most valuable assets are its employees,
50:20then, you know, I'm your kind of prized possession.
50:23You said you were looking for a diamond.
50:25I don't think you've seen enough of me to write me off just yet.
50:28Please let me finish. I don't think you've seen enough of me to write me off yet.
50:31I know I've got a lot to learn, but I've got a lot to give you.
50:34Do you think you made any mistakes in this task?
50:36I think I made a mistake on a personal level.
50:38I should have just kept my mouth shut, kept my head down,
50:40and maybe I'd have just been like one of the other people here.
50:42Do you think your mouth got you into trouble?
50:44Yes, it did, and I know I've got a foot-in-mouth problem.
50:46And do you know what? I actually learned something about myself.
50:48I'll tell you this, I learned something when I was there.
50:50Will you bang that table one more time?
50:52I apologise about that. I'm just a bit passionate about this.
50:54I did ask you why I shouldn't fire you.
50:56I'm not sure whether you're sponsored per word at the moment,
50:59because I haven't heard any reasonable explanation
51:03as to why you should stay in this process.
51:05There was nothing untowards in anything I've done in the last two tasks.
51:08So who should get fired for this task, then?
51:10Out of the three of us?
51:13I think you should fire a pair of them.
51:18So, Howard, why shouldn't I fire you?
51:20Sir, you shouldn't fire me, because I've contributed so much to this.
51:25I've worked incredibly hard.
51:27I got the room set up, I was running the bar.
51:29I think Rocky's just put the last nail in the coffin
51:32by showing his immaturity from choosing the two wrong people to be in here.
51:37Rocky, according to this, you haven't had a job before, right?
51:40Apart from this business, is that right?
51:43Yeah, that's correct.
51:44Well, I mean, prior to that, you trained at Middlesborough Football Club
51:48and you had to leave the youth team due to injuries, is that it?
51:51Yeah, I got arthritis in my knees, yeah.
51:54What I would say is that from the age of 16,
51:57I left school, I work hard, I work seven days a week,
52:00I've run my own business, I've learnt from my mistakes.
52:03I'm a lot more of a man than I was when I was 16 to 21.
52:07When I make a mistake, I learn from it, it doesn't happen again.
52:10I'm a quick learner, and if I get the chance to have another go
52:13at being a team leader, I'll prove to you that it won't happen again.
52:19So, who should get fired?
52:21James.
52:23Howard, who should get fired?
52:25Down to the fact that he's chosen the wrong two people, Rocky.
52:30Hmm.
52:32Well...
52:39..I think I've heard enough for me to make a decision.
52:44Rocky, you stood up and you said you're going to take this job on,
52:49and I would have thought, and I should imagine your team-mates thought,
52:53this is the right bloke to do the job because he runs these 15 shops,
52:57he employs 150 people, and he sells sandwiches for his living.
53:05Howard...
53:08..I think that because you run ten pubs,
53:11you could have grasped the nettle on this thing if you wanted to,
53:14and if you saw things going wrong, you should have stepped in
53:17and you should have helped him out a little bit more
53:20than what I think you did do.
53:23You, James, you could certainly bunny off a scratch, that's for sure.
53:28Your resume is the thing that's confusing me,
53:31because you seem to be well-respected in the industry
53:34and the jobs that you've been in, so you can't be a total plonker.
53:39Perhaps you have a difficult way of expressing yourself,
53:43but expressing yourself amongst people is part of business.
53:50I'm not asking for any more of your waffle.
54:06I've concluded...
54:09..that, Rocky...
54:12..you're 21 years old,
54:14but one cannot ignore a series of what I call immature mistakes.
54:22I think...
54:24..your career at Middlesborough was halted,
54:27you got taken off the pitch in a stretcher.
54:30This time, you're off the pitch in a black cab.
54:33You're fired.
54:45I'll find out about you two.
54:47Don't worry about that.
54:49Off you go.
54:57You kind of feel a little bit sorry for him, really.
55:00I mean, he's a little bit out of his depth.
55:03I agree with you.
55:05Give him a few years and he'll be a bit of a star of the North East,
55:09but right now, too young.
55:14On this task I've seen of James, he cracked under pressure.
55:17I think that boy Rocky will come back because he's a young guy
55:20and he's got a drive and a fire in his belly.
55:22He's got a lot more to offer, hasn't he?
55:24James, unfortunately, didn't bring much to the table,
55:27apart from his gob.
55:29How are you, Debra?
55:31CHEERING
55:37Oh, my God!
55:40The thing with Rocky was, he shot himself in the foot, mate.
55:44The thing that it boiled down to
55:46is that none of us three should have been fired
55:49and Rocky chose the wrong two to go in with him
55:52and that's what cost him his head.
55:56I don't know. I don't know.
55:58There's four other guys here, so it's looking like one of you
56:01shouldn't be here and Rocky should.
56:07I'm feeling a little bit gutted,
56:09but I'm going to take it on the chin
56:12and make sure that...
56:14It's made me more determined to get on
56:16and make sure that I do very well for myself.
56:22One job.
56:24Now 13 candidates remain.
56:27Sir Alan's search continues.