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THE APPRENTICE
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00:00it's the job interview from hell from across the country britain's brightest business prospects
00:12head for London there's absolutely nothing mediocre about me I'm supremely intelligent
00:18ambitious I'm an all-round gifted individual I'm charismatic I'm intelligent I'm a damn
00:25good businesswoman I'm at the top of my game and I'm unbeatable I consider myself an absolutely
00:31fantastic salesman everything I touch turns to sold chosen from thousands of applicants 16 candidates
00:41I describe myself as a bit of a maverick you absolutely have to stand out these days you've
00:46got to be different I'm not just another corporate clone pressure brings out the best in me I'm young
00:53I'm adaptable and agile I will be the last woman standing
00:57they'll fight it out for a top job with a six-figure salary success and money motivate me my first word
01:11wasn't mummy it was money but to succeed they'll have to impress the boss
01:19I did ask for something special in this boardroom this year that is something special zero sales
01:27from a council block in Hackney to the house of lords serial entrepreneur and multi-millionaire
01:35Lord sugar some of the stuff I've heard coming out your mouth is a lot of hot air so in the interest
01:41of climate change I don't want any more crap on the hunt for a new apprentice he'll put these young
01:48hopefuls through a punishing selection process I am NOT just everybody knows I'm not going into
01:54another meeting like that again I know I know embarrassing I can't believe seven people
01:58couldn't have come up with something better than that 16 top candidates there's only to get arsy with
02:07me there's only to get rude at me there's just no point in that you wind people up whether you like
02:12it or not 12 tough weeks come on come on come on come on come on he's gonna butter you I'm just warning you
02:21one job you're fired you're fired you've talked yourself out of this you are fired
02:29midnight the boardroom
02:46you can go through to the boardroom now
03:09well welcome to my boardroom over the next 12 weeks I'm going to find out whether you lot have
03:14got what it takes to work for me now I've read all your CV's and that's all I've read you I've been
03:16yeah I'm trying to get in touch with you all because I'm 19 and I've been here chasing you
03:20so I'm 19 and I'm 19 and I've just remembered and I've been to the next to the boardroom
03:21well welcome to my boardroom over the next 12 weeks I'm going to find out whether you lot have got what it takes to work for me
03:30Well, welcome to my boardroom. Over the next 12 weeks, I'm going to find out whether you
03:38lot have got what it takes to work for me. Now, I've read all your CVs. On paper, you
03:46all look very good. But then again, so does fish and chips. We are in tough economic times,
03:56and in this climate, you need to stand out from the crowd. I need someone who's dynamic and ambitious
04:04and has got the courage to take a risk. I'm not interested in any steady eddies or cautious
04:10carols. I'm looking for someone who's exceptional. So, right, let's get down to business.
04:18Now, there's a very good reason why you're here at midnight. You're about to work through
04:29the night. I'm sending you off to Smithfield, London's historic meat market. And that's
04:39because the point of this task is to manufacture and sell sausages. Sausages are one of the
04:47nation's favourites. They sell in bucket loads. So, there'll be no excuses if you lot don't
04:54come back in here with a healthy profit.
04:57Now, we're going to start off with the ladies against the gentlemen. The ladies are going
05:07to be followed by Nick Heuer, who I'm sure needs no introduction to most of you. And the gentlemen
05:14will be followed by a new addition to my boardroom, Karen Brady. Karen was the youngest ever managing
05:21director of a public limited company. Don't underestimate the pair of them. They don't miss a trick.
05:29This is a tough task because these are tough times. And this is going to push you lot to the limit.
05:35It's sink or swim. And you've mostly picked up by now that I don't do life jackets.
05:41I want you back here at five o'clock this afternoon. Off you go.
05:48Tonight, buy the meat, then make the sausages.
06:03I can't believe it. Now it's quarter to one in the morning.
06:07Come morning, start selling till the bangers have gone.
06:11We've got about another 17 hours. Just work through it. Just work through it. Just crack on.
06:15Just time for 16 strangers to get their bearings.
06:19I'm for the Isle of Man. Isle of Man? Yeah. What was you doing in the Isle of Man?
06:22I own a telecommunications company. You own one?
06:25I own one. That's pretty impressive.
06:27People aspire to have a flash sports car, maybe a house in the country. I've got all that already.
06:31Where's my glass ceiling? I don't have one. I am Stuart Bags the brand. I'm confident,
06:36I'm unique and I'm successful. What about you guys? I'm a surgeon. Really?
06:41But I also like run a couple of my own companies as well.
06:44Well, I've just come out of university and say I've been hit by recession a bit.
06:48I haven't sort of haven't been finding a job that easily.
06:51The last few months have been really tough with rejection letters coming through the post.
06:55But I really want this and I'm going to prove a lot of people wrong.
06:58I've been working in banking for the last 13 years.
07:04I left school at 15 with no qualifications. I now work for a top-notch investment bank.
07:09Nothing is out of bounds to me. If I want something, I will make sure that I get it.
07:16First task, we've got to nail it.
07:20I wouldn't turn a sausage expert, but I like my food. I'm a bit of a foodie,
07:24so I've got some great ideas I think we can use. If the meat is from the UK,
07:28we can say they're British sausages, buy British, they're not foreign.
07:31Well, I was made redundant recently, you know, so I need this and I want this
07:35more than anybody else. And people like me don't really come along very often.
07:40You know, that unique blend of creativity and commercial now.
07:44Britain's best bangers.
07:461.15am.
07:55Smithfield, London's world-famous meat market, packed with the raw material for most types of bangers.
08:04But first, the candidates must turn themselves into teams.
08:09I think we need to choose a name that's, you know, lose to success or, you know, winning, victory.
08:15I think we should call ourselves winning women.
08:18Exactly.
08:19The only thing is the teams change. What happens when the boys and the girls mix up?
08:24You can't really, I think it's a bit too strong that way.
08:26Let's move on.
08:29I think, yeah, one that I'd like to put forward is Apollo.
08:33Because it was the mission that reached the moon first.
08:35And a slogan of theirs was, failure is no option.
08:39I love that.
08:40So, actually, I think that really, I've met you all only for two minutes,
08:44but I do think that encompasses us. You know, we're not heading for failure.
08:46It's not an option for us. We are going to get to the top.
08:49I like it.
08:49You're inspirational.
08:50Team Apollo.
08:52Fantastic.
08:55Any suggestions? I'll put Fusion out there. How about that?
08:58It's Fusion of all of us. None of us are the same.
09:00Catchy Fusion.
09:01I was thinking maybe Synergy, just because the team members are going to be changing throughout
09:05the time. You've got to work in harmony together.
09:07I really like that idea. I think that's really, it sounds good.
09:10Guys, it's got to be Fusion. It's got to be Fusion.
09:12So, I've got Synergy to Fusion. Fusion's a bit cliche, if you ask me.
09:16Well, don't you think that's what sells things? Cheap, disposable, that's where we're at, you know?
09:19We're not always going to be selling something cheap and disposable.
09:21But Synergy sausages as well, does that really sound...
09:23Yeah, it rolls off a tongue.
09:25Right, we need to name it. Dance was wasting all the time now.
09:28Let's talk about names. We want to get on to the task.
09:29Okay, Fusion.
09:31Fusion.
09:32Oh, cheers.
09:33And then we've got Synergy.
09:34I thought that was quite good.
09:35Yeah, I'll go for Synergy.
09:36So, Synergy then, let's see.
09:37Synergy, that's it. Team Synergy.
09:38There you go.
09:42Names agreed. Time for both teams to pick a leader.
09:45I don't know, has anybody got any management or project management experience?
09:48I was going to say more background on food or...
09:50I currently have come from a general business management background.
09:53Obviously, the module is at the moment food distribution.
09:58So, I know that I could go in there with three sausages, different flavours,
10:02and they all sell amazingly well.
10:03Well, should we just think about how he would actually like to put himself forward for project manager?
10:08Yeah, I wouldn't actually like to put myself forward at this point.
10:11Right, okay.
10:12So, no, I...
10:13Does anyone want to?
10:14I'll take it if you're a threat.
10:18Let's go for it.
10:19Really?
10:20Yeah, yeah, yeah.
10:21I trust that you're all here to do a real job.
10:24100%, we all want to win. Let's just get to it and do it.
10:27Most people will underestimate me because I don't have the fancy qualifications.
10:32I've got by on common sense, which most people in business don't have.
10:36So, is there anyone that wants to throw their hat into the ring?
10:39Anyone at all?
10:41Yeah, I'll do it.
10:42Any objections?
10:43No, that sounds good.
10:44Team synergy.
10:45Yeah, come on boys. Here we go.
10:46Come on.
10:49In business, there's no place for shirkers, no place for passengers.
10:53I insist the people that work for me deliver.
10:55I can intimidate people, but I'm all about getting results.
10:58And if I achieve what I want, I don't care.
11:00Okay, what we work on then is I'll lead the team, you do all the work.
11:06With the rest of the night to make a range of three different sausages.
11:11I quite like the idea of having two pork sausages.
11:13Pork and thyme de Provence.
11:16We've got thyme there.
11:17You know, that's a bit rubbish actually.
11:19The key is to come up with flavours customers will want.
11:22What about lamb and peas?
11:24Yeah.
11:28On our second meat, perhaps we go with a beef and stout sort of thing,
11:31the sort of thing you would see in a pub.
11:33The boozy banger, the fruity banger, the fiery banger.
11:36You've got three very distinctive names.
11:38What about a family market?
11:39Are you, are you not...
11:41Families love fun names for their kids.
11:43Well, boozy?
11:44Well, that's good names.
11:45Dad would love a boozy banger.
11:47So we're just going to eliminate the mums, the children, the women,
11:51and we're going to go for boozers.
11:52You could be...
11:53Well, you could tweak that.
11:55Man, shut up!
11:56Being in that meeting was there, I was like being back in the dressing room, very macho.
12:00Stop! Stop, okay? I'm not going to go into the boardroom. My balls are on the line.
12:05Dan was very aggressive in putting himself forward as project manager,
12:09thumping the table, and that aggression has really fed its way through into the team.
12:14Whoa, whoa, wait.
12:16A premium gourmet sausage can contain 70 to 95% meat.
12:19Yep.
12:20A product with less than 42% meat cannot be called a sausage,
12:23so there's no point in giving people extra meat that they're not going to appreciate.
12:25Let's cut it down, 42%, stack them high, sell them cheap. That's exactly what we're going to do.
12:30Okay, does anyone have a fundamental disagreement with that?
12:32No.
12:32No.
12:32One, girls, I feel strongly, girls, I feel strongly that we sort the sausages out.
12:38Hi, guys, I'm just going to come from a different perspective.
12:40Can we all make an agreement that's providing that the costs make sense in terms of what will sell where?
12:45No, no, no, no, listen, let's get the sausages sorted, and once we've done that,
12:49I feel confident that we can go on to...
12:51100% agree with you, but in order to get the sausages sorted, you also want to know
12:55that you're going to sell a certain sausage in a certain...
12:57I'll take what you say.
12:58No, no, you haven't taken what I've said. You just skim straight over it.
13:01Now I know what pecking order means. They're all pecking furiously to try and establish some sort of hierarchy.
13:07I'm project manager. Let's get these sausages sorted out.
13:10Joanne, she's flinging on for dear life. Honestly, it's just a shambles. Actually, it's irritating.
13:17Do you want to grab your coats and get gone and get some meat?
13:21Let's go, girls.
13:233am.
13:26While London sleeps, Smithfield opens for business.
13:35Hi, guys. Come and serve us. We want some cheap meat.
13:39Come on, boys. We're making sausages.
13:4214 kilos of beef, cheapest off the bone.
13:4430 quid is well too much. It should be at least 20.
13:49To keep costs down, they'll have to take on some of London's toughest traders.
13:54It's all known as pork. There's no waste. It's going straight from the minster.
13:57Two pound a kilo.
13:58Do you do it for a pound?
13:59Do you want to do it for a pound?
14:00All right. Let me come back.
14:01The best I'll do is 180 a kilo. 180.
14:03180 a kilo. All right.
14:05180.
14:05If you come back, the price goes back to two quid.
14:07I've got it at 180.
14:08You might miss the boat.
14:09What's the best price you can do on this per kilo?
14:11290.
14:12290.
14:13290.
14:14How about 280?
14:15I'll get you in big trouble.
14:17290.
14:17Okay.
14:18All right. We'd like to do that deal on the thighs.
14:2050 kilos.
14:2020 kilos.
14:21Yeah.
14:22That's 58 pounds.
14:24Half the girls start buying.
14:26Thank you very much.
14:29While Joanna and the rest of her team grill a butcher for trade secrets.
14:33Can you tell me what's the minimum amount of meat you think you need for the flavour?
14:36Sorry, Greg.
14:37Oh, no.
14:37You're going to need a decent meat content.
14:39Which is what?
14:39I'd say around between 60, 70 percent meat.
14:42What's the point?
14:44Even if it means going down to sort of like cafes, they want a better sausage.
14:49Girls, there's a change.
14:50We need to up the meat content.
14:52We've been speaking to some of the butchers and they think they're saying, you know,
14:55when we go to sell to cafes, they'll be looking for a higher meat content.
14:59You can only call it a gourmet sausage if it's 70 and he said the biggest sellers are gourmet sausages.
15:03I think we're too far down the line now.
15:05We have a long time.
15:06Let's just stick with what we're doing.
15:07I'm sorry to be with you, but from a sales perspective, it's not something we can just
15:12brush over.
15:13You're getting an expert's opinion.
15:14He's telling you what's going to sell best.
15:16Why are we ignoring it?
15:17It doesn't make sense.
15:18People feel strongly about gourmet.
15:19I'm happy with that, but we need a decision.
15:21The final decision is to make the sausage a gourmet sausage for 70 percent meat content.
15:26So we need to buy more.
15:27We need to buy more.
15:29Hi, excuse me, sir.
15:30May we buy some more?
15:3215 kilos.
15:33Because it suddenly decided that they were going to jack up the meat content to 70 percent,
15:39taking them into the gourmet sausage territory.
15:43That's a big, big switch.
15:44It's a big switch on cost.
15:4615 kilos now.
15:48Yes, I'm sorry, I'm sorry.
15:4916 kilos.
15:51But their resale price will rock it too.
15:53Here we go.
15:54Thanks very much for your health.
15:56100 pounds on lamb.
15:57100 pounds on pork.
15:5928.
16:00How much on chicken now?
16:0184.
16:02So, 284.
16:03Yeah, yeah.
16:04I'm quite keen to make these sausages because we're running out of time now.
16:06Yeah.
16:07While the girls go gourmet.
16:09You got time to get more prices?
16:11The boys are sticking to bargain bangers.
16:14What puffs up?
16:15This is brisket.
16:16What?
16:17Brisket.
16:17Brisket.
16:18Is that good?
16:18Oh, yeah, yeah.
16:19Are you...
16:20It's got cheap.
16:20You want, how much do you want for 14 kilos?
16:23If you want the business to work it out really quickly.
16:25We're pushed for time.
16:2614 pounds.
16:27Yeah.
16:28Guys, just hold on.
16:29He's just going to get a surprise.
16:30If this one's lower, we'll get it.
16:31If it's higher, we'll just run straight there and get it.
16:33Go on.
16:34There you go.
16:3459 pounds.
16:3559 pounds.
16:36Okay.
16:36Enjoy it.
16:37Have it with your tea.
16:38I hope you'll love it.
16:39Right.
16:39Let's get out of here.
16:40Unable to drive down prices, it's back to where they started.
16:4560 pounds.
16:46It's two pound a kilo.
16:4830 kilos.
16:4960 quid.
16:50No, 55.
16:50It's not so fair enough.
16:52That was the price at the moment.
16:53Now the price has gone up.
16:55Supply and demand.
16:56Wait.
16:56We agreed to it.
16:57No, we did agree.
16:58This is a market.
16:59Mine should have left it and come back.
17:01It all starts all over again.
17:01I'm going to buy some beef.
17:0258 pounds and that's it.
17:05Go on.
17:05Yes.
17:0658.
17:06All right, there we go.
17:07Flipping heck.
17:08I've got to sell an extra sausage to do that, you know.
17:12There you go, buddy.
17:1358 pounds.
17:1358.
17:14My pleasure.
17:18Thanks a lot for that, mate.
17:19Have a good day.
17:24We're pushing essentially crap, aren't we?
17:26We don't know.
17:27No, we do.
17:28They're minimum legal quantities of meat.
17:30They're going to taste rancid.
17:365.30 a.m.
17:39To process their meat, each team gets a sausage factory.
17:43Whatever hand you hold the knife with, you have the glove on the opposite hand.
17:48And a crash course in crafting the perfect banger.
17:51And then rust.
17:53Straight in.
17:54If you use a lot of rust, you can use a lot of water.
18:00The project managers must organise their teams into an efficient production line.
18:05If they're to have any sausages to sell later today.
18:08If they're to have an efficient production line, they're going to have to have an efficient production line.
18:10Right, is everybody giving me full attention?
18:12So, if you could be kind enough to turn around and look at me.
18:17Yes.
18:17Alex, look at me.
18:19Chris, I'll forgive you, you're doing the numbers.
18:21Okay, right.
18:22So, starting from that end, sound off.
18:23Who's at the far end?
18:24Who's cutting the meat?
18:25Put your hand up.
18:26Tell me who's cutting the meat.
18:27Chris, I'll cut the meat.
18:28Right, you cut the meat.
18:29Okay.
18:30Alex, you're then doing the seasoning.
18:31I'm measuring the seasoning, everything, yes?
18:34Everything you need is here.
18:35It's right here.
18:35Make sure that doesn't up.
18:38Who's going to do the mincing over there?
18:40Who's doing the mincing?
18:42Get up.
18:44Who is doing the mincing?
18:48You each assigned a section.
18:50So, one person is doing the mincing.
18:51Who the is it?
18:52Step up.
18:53Rory, come on.
18:55I'll move into the spin.
18:56Here we go.
18:57Fantastic.
18:57Yeah, yeah.
18:58Right, that's fine.
18:58That's fine.
18:59Okay, let's go.
19:00Time is ticking.
19:05Sandish is going to be measuring the ingredients out.
19:08Paloma is going to be making the sausages.
19:10In the girls' kitchen, it's gourmet ingredients.
19:13Is this machine on?
19:15No.
19:15Okay, that's it.
19:21Their target, a top quality range of pork and cider.
19:24Just put it all in the thing.
19:28Chicken and chilli.
19:29Smell and fat.
19:31And lamb and mint.
19:33Paloma, are you ready?
19:37All right, it's going to take a little bit of practice.
19:39That's okay.
19:39Practice makes perfect, right?
19:41Sure.
19:41Getting to grips with the end result.
19:44Marketing manager Paloma.
19:45That's not exactly what I want.
19:50How come that's not coming out right?
19:56Bloody hell.
19:58Yeah, technical difficulties.
20:01Shit.
20:05You just have to calm down, take your time.
20:07I mean, it's a bit of an art form getting the perfect sausage.
20:11Right.
20:12Slowly, softly.
20:15You're getting it now.
20:16It's good.
20:16It's a good sausage.
20:20They're brilliant.
20:21They're brilliant.
20:23That's a lovely sausage.
20:24It is.
20:29In the boys' kitchen, budget bangers.
20:33So let's get this in here and turning.
20:36I'll put the rusk in, yeah?
20:37Okay.
20:38Keeping meat to the minimum, they bulk out the mints with cheap rusk.
20:42This thing's like a bloody lot of rusk, doesn't it?
20:45Alex, what's the weight?
20:46We're nearly there.
20:47We've got the white pepper.
20:48Work quicker, Alex.
20:50450 grams of salt now.
20:52It's very precise.
20:52Well done.
20:53I mean, you, yeah.
20:54Alex, let's get this shit in here.
20:56What are we doing?
20:56What are we waiting on?
20:57Get that done now.
20:58Dan's management style is just to stand around shouting out orders.
21:02to people and not actually doing much himself.
21:05And this really isn't going down very well.
21:07Get it in there.
21:08Make it up later.
21:08We've got all the ingredients in.
21:11So he said initially press the bottom button.
21:14Bottom button.
21:16Fantastic.
21:17And now we can start moving.
21:19Can we get a second opinion on the consistency?
21:21I just want to pack something.
21:23No one's going to buy thin air.
21:25I'd rather sell a dodgy sausage than a no sausage.
21:27I think that's done.
21:28We'll stop it.
21:30Yeah?
21:30Yeah.
21:31So now, guys, who is responsible for taking the meat from here in the hopper?
21:36Shut that down the tube.
21:38Yeah, but we need a hopper here.
21:39It's in the hopper.
21:40I put the hopper there for you.
21:40Oh, fantastic.
21:41Okay.
21:42As quickly as possible.
21:46Shove it down the hole.
21:47Right.
21:48Let's do it.
21:48I'm going to get back.
21:49It's a shambles.
21:50Absolute embarrassing shambles.
21:52It's, you can't organise a piss-up in a brewery.
21:54It's embarrassing now.
21:56It's embarrassing.
21:56So far, not a sausage.
22:05What went wrong?
22:06Mate, it's not going on.
22:09Guys, the mixture's too hard.
22:12Guys, you've blocked the machine.
22:14We need more water in there, because it's too hard.
22:18We need it moist.
22:19The girls pump out their lamb and mint sausages.
22:36We like those.
22:37They're looking good.
22:38But Paloma's bulging bangers are proving hard to pack, overstuffed with pricey meat.
22:44Our outlay for lamb is about 140 quid.
22:48Yeah.
22:49Well, yeah.
22:49Regardless to how many sausages they've made.
22:52Yeah.
22:53Totting up the damage, city bankers Liz and Stella.
22:57Okay.
22:57So for the amount that we're making on the lamb, which is 20 kilos, we should be making 250 sausages.
23:03Yeah.
23:03We're only making 160.
23:05Yeah.
23:05The difference is huge, because it means per pack our cost is £5.24.
23:10It should be £3.30.
23:12That's massive.
23:14We need the maximum amount of units that we can possibly get.
23:20That's what we're doing.
23:20Okay.
23:21Okay.
23:21Okay.
23:22Thanks.
23:25On the boys' team...
23:29Finally, some progress.
23:31It's smacked it, guys.
23:32Smacked it.
23:34Alex, let's get that in there.
23:35Let's get that next bit's going.
23:37Take it.
23:38Is it ready to go in?
23:39Are you happy for it to go in?
23:40Yeah, yeah, yeah.
23:42Guys, what are these sausages?
23:43Apple, yeah?
23:44What are they?
23:46What are they?
23:47Don't get it wrong.
23:48You shouldn't mix the two different recipes.
23:51It's your funeral.
23:52What's in the sausage?
23:55They're mustard, right?
23:56100%.
23:56Okay.
23:57Rory, let's get them in and they'll look a lot neater.
24:07We'll sell more of them.
24:08I think the team have kept reasonably calm, but a lot of that stands for my leadership.
24:12I've kept calm about it.
24:13I know we'll turn this around.
24:14We may be a little bit behind schedule, but once we get up the road and we do some selling,
24:18then it will come back to us.
24:23Last sausage, ladies.
24:26Last sausage.
24:27After a night of hard graft, the teams hit the streets of London for a day of hard selling.
24:38Tomorrow is sausage Saturday.
24:40You know, it's a celebration of sausages.
24:41Handmade pork sausages made fresh this morning with no nasties made by us, yeah?
24:47Would you like some, madam?
24:48The boys head for West London.
24:56To Portobello Market, pushing budget bangers to the locals.
25:00Ladies and gentlemen, welcome.
25:03We've got three delicious varieties of sausages available.
25:06It's 3.99 a pack.
25:08We're doing three packs for 10 pounds.
25:12Barring up a griddle, sizzled samples help pull in the punters.
25:16So we've got pork and mustard, and we've got beef and stout.
25:20What pack would you like?
25:22I'll have pork and apple, please.
25:23Pork and apple?
25:24That sounds good to me.
25:25Have a wonderful day, and enjoy the sausages.
25:27These are the freshest sausages in London.
25:29They were just made this morning from local, from sort of regional meat.
25:34Come on, come on over here.
25:36Sausages?
25:40If I trip over, I'm going to be very upset.
25:41Would you like to buy some sausages?
25:42Nah.
25:42You sure?
25:43Nah.
25:44Pork and mustard.
25:44I'm sure I've got some out of one.
25:46But they're going to go off.
25:48Did you know that sausages purchased in the supermarket have, on average,
25:51lots and lots of food miles, and these have lots and lots less.
25:55If I can stop somebody and get them to speak to me,
25:57I can sell them sausages nine times out of ten.
25:59Thank you very much.
26:01And there's your lovely sausages.
26:02If you have any problems, feel free to keep them for yourself.
26:05Thanks very much.
26:06It's hard to ignore somebody that comes up to you in such a flamboyant style,
26:08and to be brutally honest, I've sold the most here, and I always will,
26:11because I know how to connect with people.
26:12I'm pretty good at that kind of psychology.
26:13Excuse me, sir.
26:14You look like a sausage connoisseur.
26:17Okay.
26:17Do you speak any other language I could try?
26:21Yes, banker.
26:24Stuart.
26:24Yes, sir.
26:25I love your energy, but then there's a line, and I think you're stepping over it.
26:30Well, I just think it's a key to good sales, to be honest.
26:32I mean, I've never had a problem with it.
26:33Your energy is great, and you're doing very well.
26:37Who sold the best?
26:38You.
26:41Excuse me, love.
26:42Would you like to buy some sausages?
26:45Mid-morning.
26:47At the heart of London's financial district, Leadenhall Market.
26:52Hello, everybody.
26:53Anyone interested in buying some nice, fresh sausages?
26:56Needing to claw back the high cost of their meaty bangers,
27:00the girls target well-heeled city workers.
27:02Freshly made this morning at 3 a.m.
27:05Sausages.
27:05Thanks very much.
27:06I think they're a bargain at six pounds.
27:08Six pounds.
27:09And they are gourmet sausages.
27:10Hello.
27:11Do you think your wife would like to try a different sausage at all?
27:13Um, I suppose that's not.
27:15Are you sure?
27:16Yeah.
27:16Okay.
27:17Okay, thank you.
27:18They're one day only.
27:19They're absolutely delicious.
27:23I'll pass.
27:23They look lovely, though.
27:25Thanks for having me.
27:25Bye-bye.
27:26I'm sure that you've really enjoyed them.
27:28You could have them with your breakfast tomorrow.
27:30Have you tried one cooked?
27:31I haven't, no.
27:36Right, this guy says, you know, have you had one?
27:38Which I didn't want to lie, so I said no.
27:40What the point is, should we have the griddle on?
27:43I feel we should.
27:45The old saying, you sell the sizzle, not the sausage,
27:48is never more true than here.
27:49They've got a griddle.
27:50They chose not to use it.
27:51Of course they should have got the thing going when they first arrived here.
27:55The sound and the smell will draw people to their stand.
27:59What do you reckon, pretty good?
28:00Yeah, not bad.
28:01Well, better late than never, I suppose.
28:03But really, they should have got their act together sooner than this.
28:06And there's your pound, James.
28:08Don't spend it all at once.
28:09Thank you very much for your custom.
28:11Right, brilliant.
28:12100% me.
28:13With sales on the boys' stall buoyant.
28:17Right, so which way do you want to go?
28:19Down there.
28:19Let's go this way.
28:21Project manager Dan takes half his team off to try the local streets.
28:26What do you reckon, then?
28:27Sort of some flats, isn't it?
28:31Hello.
28:31Want some sausages?
28:32Yeah, handmade, local produce, made fresh today.
28:35They're only 90 pence each.
28:38Dre?
28:39No, thank you.
28:39Have a good last day.
28:41They're very good.
28:42We've got some new tasty flavours.
28:46No?
28:46All right.
28:48Right, if I give you a decent price, why don't you take just some for yourself,
28:51rather than for the pub.
28:52Okay, for these, 90 pence each.
28:5490 pence a sausage?
28:55Yeah, but have you seen the size of them?
28:56No.
28:56Have you seen the size of them?
28:57They are big bangers.
28:59That's a little pricey, unfortunately.
29:01What's our strategy now, then?
29:03What are we doing?
29:03Sorry?
29:04We're walking around.
29:04What are we doing?
29:05Right, what we said we'd do is we'd go to this pub, okay, so we reach the end of the food
29:08and then go back down, which is what we're doing now, but have some f***ing patience.
29:14We're just running around like headless chickens, to be honest.
29:16We've got no target market.
29:17We haven't identified any geographical areas where we think we could sell them.
29:21It's just literally kind of running around and hoping for the best.
29:23It's, um, yeah, it's not looking very good, to be perfectly honest.
29:27Yeah, but Stone Square is going to be like upmarket hotels.
29:29They're not going to just buy our sausages because we've brought them in off the street.
29:32It's been good hostels there and they've got, like, people, the tramps coming in.
29:38Let's see, an office.
29:38You know, if we get in there and we've got ten floors, bam, bam, bam, bam, bam, we're going
29:41to go for it, we win some, we lose some.
29:43Do you want to go for the offices?
29:44Offices.
29:45Whichever we get to first, so I don't mind.
29:46No, no, offices or hostels, because I don't think we're going to have fun.
29:50Whichever we get past first, whichever comes first.
29:52Well, we choose which one we're going to go first.
29:54Yeah, no, no, no.
29:55You've got to make a decision.
29:56Right, what we're going to do is I want to aim for Kensington and Chelsea,
30:00okay, and whether we see an office or a hostel, I don't mind.
30:04What about this place?
30:05No, it looks like a florist.
30:10Lunchtime in the city of London.
30:12Have a lovely weekend.
30:14Thank you very much.
30:15Bye-bye.
30:15The griddle sizzling and sales picking up.
30:19Yeah, I'll just get you some change.
30:21What do you think?
30:23Really good?
30:24No.
30:24Joanna sends half her team to hunt for bulk deals in local restaurants.
30:30We would really love to show you some fresh sausages we've made this morning.
30:35We are raging to sell leaves to you.
30:37Can we try them?
30:38You can.
30:38We've got some cooking on the stall about five minutes behind us or you'd like to try some sausages?
30:43Thanks very much.
30:44Let me write you a receipt out.
30:45Okay, great.
30:45Hi.
30:46Hiya.
30:47Hiya.
30:48With a big restaurant, he's a valuable catch.
30:50This is our chili chicken.
30:51Chili chicken sausage.
30:53Yeah, it is.
30:54And you're aware that the meat was brought this morning?
30:57Yeah, we've told them.
30:59What breed of chicken is it?
31:00Do you know?
31:01I think it's free range.
31:02Yeah, free range chicken.
31:04What numbers are we talking about then?
31:05Sorry, I'm Joanna.
31:06This is our team leader, Joanna.
31:08Hi, you're pleased to meet you too.
31:09What would you prepare to buy from us today then, Dan?
31:12A couple of kilos, if they were good.
31:13Okay, you guys, I want you to go round the businesses and carry on selling.
31:18So if all four of you can go.
31:19Listen, I feel my customer,
31:22we went there and pitched to him.
31:24I would like to finish it with him.
31:25So you're aware of the time constraints.
31:27Go out and sell whilst we finish off our customer.
31:29No, I'm not doing that.
31:30We're all a team.
31:31It doesn't matter who closes it.
31:33As long as the deal's done.
31:34I do a lot of business and I do not feel like that at all.
31:36Well, as long as the deal's done.
31:38I've not got a big ego.
31:39I don't need to close it.
31:40It's not about ego.
31:41I personally believe that it is.
31:42And I'm confident that I could leave it to any of my team members.
31:44It's not about me.
31:46It's a matter of professionalism.
31:48So I do not breathe.
31:49So every sale, you have to close.
31:51A hundred percent?
31:52What, you open a deal with someone and you don't close it?
31:54Of course.
31:55I wasn't trying to steal your funder.
31:57It would have been noted.
31:58All right.
31:58We're just going round in circles.
32:00Let's just agree to disagree and we'll carry on selling,
32:02because we don't want to waste any more time, all right?
32:04Let's buy some sausage.
32:08Come on in.
32:09Yeah!
32:12Deli sausages, people.
32:14The finest deli sausages in London.
32:17Struggling to sell, Dan's door-to-door team is back and in search of a new strategy.
32:24Guys, let's do something.
32:25Which is a stock take?
32:26But Dan, we're not going to make any money by counting this up.
32:29We've got to start selling stuff.
32:30Yeah.
32:31Right.
32:32At the end of the day, one of them can come up and count it.
32:33What they need to know is they need to know how much stock they've got,
32:35so we can be on the road.
32:37Why can't one of them count it, Dan?
32:39Because they're selling.
32:40They're selling now.
32:41Yeah, but not all four of them are selling.
32:42Three of them are having a chat.
32:43Otherwise, it's a big chat.
32:44Right, you argue with me isn't doing anything.
32:45We're not going to get in the next 15 minutes.
32:47Let's get it done.
32:48Give them a finger.
32:48We know where we stand.
32:49Let's do it.
32:50Right, okay.
32:51So we'll start off then with the pork and mustard, please.
32:54All four of us are doing a stock take.
32:56Now, we're wasting time trying to go and say we should be going over there and selling.
33:00There's a whole box.
33:01Poorly organized, poorly managed.
33:03And you know what?
33:04As far as I'm concerned, we've wasted like half a day anyway just faffing about.
33:08Anyone up for a barbecue?
33:11Bangers and mash?
33:12Come and taste it.
33:13Two for a fiver.
33:14Ideal.
33:15That's wonderful.
33:15You have a good day.
33:1730 minutes.
33:18Then trading must stop.
33:2020 packets for 60 quid?
33:21Yes.
33:22Yep.
33:2245 quid.
33:23Can he do it?
33:23Can he do it?
33:24Can he make it 55?
33:2545.
33:2645 done.
33:27Woo!
33:28Yay!
33:29That's nice work.
33:30Absolutely knocked one up apart.
33:32Girls, we are on fire.
33:34Shall we throw you a chilli one in?
33:35A chilli one, yeah.
33:37Thanks very much.
33:38Sold.
33:40The last of the girls' sausages.
33:42You were all brilliant.
33:44We've got to make some sales lads.
33:46At the moment we're being carried.
33:48Deadline for Dan means shifting bangers in bulk.
33:51If you take the entire box, I'll do it for 60 quid.
33:56Now 60.
33:57There's 21.
33:5860 pounds.
33:59Take it or leave it.
34:00Take it or leave it.
34:0160 pounds for the box.
34:0250.
34:0255.
34:03Meet me midway.
34:04Meet me midway.
34:05You've got to be fair.
34:06It's your sausages.
34:07I don't need them.
34:07OK, 53.
34:0853.
34:1150 it is.
34:1250 it is.
34:13Get out of here.
34:13Get out of here.
34:14Trading ends.
34:15Oh, smacked it, boys.
34:16Smacked it.
34:17Well played.
34:18Just made it.
34:19Smacked it.
34:19Smacked it.
34:20Smacked it.
34:20Come on.
34:22Come on.
34:22Now we've got to get back.
34:23Come on.
34:23Let's go.
34:26But it's not over yet.
34:27Next, the boardroom and Lord Sugar.
34:52You can go through to the boardroom now.
34:53Good evening.
35:21Good evening.
35:22Good evening.
35:22Good evening.
35:23Well, you must be feeling quite tired.
35:31So I'll try and keep this very simple.
35:34Let's start with the ladies first of all.
35:36What's your team name?
35:37Apollo, Lord Sugar.
35:39Apollo?
35:40Apollo.
35:41It was the first rocket to reach the moon and their slogan was that failure is no option.
35:46Let's hope you get off the launch pad then here.
35:49And team leader?
35:51That was me, Lord Sugar.
35:52Joanna?
35:53Yeah.
35:54Yes.
35:54Put myself forward.
35:56Did you give her support as a team leader?
35:58Absolutely.
35:59I think so.
35:59I did.
36:00Absolutely.
36:00Yeah.
36:01Melissa was offered the job, but she very quickly declined it, which is a bit of a shame,
36:06I thought.
36:07She spent a lot of the time pecking away at Joanna for the rest of the day.
36:11Why is that?
36:11Is that a sign of your inability to control a team of people?
36:14Well, I wouldn't say so.
36:16No one was prepared to put themselves forward.
36:19But as soon as I became team leader, all of a sudden we had this group of raging women that had loads to say.
36:25It was really chaotic.
36:27Right.
36:27Okay.
36:29Gentlemen, who was the hot dog and who was the banger then?
36:33I was the hot dog.
36:35You was.
36:36Dan, yeah?
36:37Correct.
36:38But it was something you said in the briefing.
36:40You don't look for somebody who doesn't take risks.
36:41You want somebody who's going to put themselves out there, be different, be dynamic and get results.
36:45So I tried to live up to that.
36:47Team name?
36:48Synergy.
36:50Synergy.
36:51Yeah.
36:51Actually, if you don't mind, Dan, just sit up in a conventional way.
36:55Yeah.
36:56You could look as if we were having a little chat in the golf club.
36:59Yeah.
37:00Right.
37:01Well, do you feel you had a good team leader?
37:04He showed promise initially and it was optimistic, but I feel that that tailed off maybe towards the end.
37:13The next thing is to call out the numbers.
37:21Let's start with the ladies, first of all.
37:25Apollo took 860 pounds.
37:30But they spent 538 pounds 84, which drew in a profit of 321 pounds 16.
37:38Well, at least she made a profit, which is a good start.
37:46Karen, how about the gentleman then?
37:48Well, Synergy took 593 pounds and 33 pence.
37:52They only spent 287 pounds and 43 pence.
37:59I made a profit of 305 pounds and 90 pence.
38:07You lost it by 15 pounds, Dan.
38:10Both profitable teams, which is a good start.
38:17Good start for a tough task.
38:18I think Stella and Elizabeth are hot on the figures.
38:24Yes.
38:25Thank you very much, Nick.
38:26Good, good, good.
38:27So very well done, ladies.
38:29Very well done.
38:31I'm going to send you off now.
38:32You're going to be the first to see the luxurious house.
38:35Now, I've got you.
38:36And in this great house, I've laid on a champagne barbecue.
38:40Settle yourself in and I'll see you on the next task.
38:43Thanks, little sugar.
39:00Okay, gentlemen, you're lost by 15 pounds, but you're lost.
39:05A little bit of good news is I'm not staying up any later now.
39:08So we're back in this boardroom tomorrow afternoon,
39:12where we're going to go through things in greater detail.
39:15Off you go.
39:30Well, we're in a bit of a crappy situation.
39:32Fifteen quid.
39:36Does anybody see an obvious area where we went wrong?
39:39Well, clearly our strategy for the day
39:42wasn't good enough.
39:43It's not the problem.
39:44Now, I took her hands off of you.
39:46It's not because I don't want to get my hands dirty,
39:48but I chose to manage it.
39:49But the whole point was to project manage.
39:51You're all grateful.
39:52I put myself into the ring and stood up to go and do it.
39:55You can chuck her outside.
39:56I'm curious if you're doing it,
39:57but you're f***ing hell, I did it.
39:58For the girls, first sight of their luxury home for the next 12 weeks.
40:10Is that it?
40:10I'm really excited.
40:12A Georgian townhouse slap bang in the heart of London's West End.
40:17A Georgian townhouse slap bang in the heart of London's West End.
40:19Oh my god.
40:20Oh my god.
40:21Oh my god.
40:23I can get used to this.
40:28I can get used to this.
40:30I can get used to this.
40:32Holy Maloney.
40:34Maloney.
40:35Look at this kitchen.
40:37Oh my god.
40:43It is absolutely beautiful.
40:46Oh no, more sausages.
40:48Sausages?
40:49Oh no.
40:51Do you know, I don't actually want to ever see another sausage
40:53to get in my life.
40:56They are amazing.
40:58They are very good.
41:00To all of you, you're all awesome today.
41:02Ladies and gentlemen.
41:04Ladies and gentlemen.
41:14Hey.
41:16How are you doing?
41:18Skill power.
41:20Skill power.
41:22Woo.
41:24Nice, Gaff.
41:26Yeah, it's a little bit nice.
41:28Bloody hell.
41:30Girls, you've done very well.
41:34Here we go.
41:36Here we go.
41:45I'm going to take my suitcase into the boardroom today, and I'm not going to pack a single thing in it.
41:50It's going to be completely empty, because I am not going home today.
41:58I think Dan is a volatile kind of person.
42:00He's got a big mouth, he likes to shout, he likes to be the boss, and people with big mouths can often get away with murder.
42:08He crumbled under pressure, and he's got a poor attitude.
42:14Awful.
42:16Being an entrepreneur, being the oldest member of the boys' team, I think it was only right that I step up and take a leadership role in this task.
42:22And I think I did a good job.
42:24I led a task to profit.
42:26But I'm the one in the firing line.
42:28I'm big enough to deal with that.
42:30I'm big enough to be the next apprentice, and I'm going to come out of the boardroom fighting.
42:32You can go through to the boardroom now.
43:02Good afternoon.
43:22Good afternoon.
43:24I hope you have rested well, because I need to get a greater understanding on what went on.
43:31Dan, you were the team leader.
43:35Yes.
43:36Your background states that you're a sales director.
43:39Yes.
43:40This is what you do for your day job.
43:42Yes.
43:43Well, according to Karen, the people on the market store were doing quite well selling,
43:48and the roaming team didn't actually do much at all.
43:51And in that roaming team was you.
43:53Mm-hmm.
43:56Yeah, the group certainly had challenges.
43:58I don't think anything to do with my personal salesmanship,
44:00but I tried to get the best.
44:01But you only sold 14 quids worth, actually.
44:03Yeah, not a top day from a selling point of view, but my focus was on leading the team.
44:07I'm a very company salesperson.
44:09You didn't lead them very well.
44:10We ran girls very close, finished 15 pounds short.
44:13The point is, is that the sub-team, of which you were the leader, sold naff all.
44:18Yep.
44:19Yeah.
44:20It wasn't great.
44:21The salesmanship of the afternoon was chaos, Sir Alan.
44:24It was certainly chaotic amongst the other sub-team.
44:26I think our sub-team pulled more than its own weight, and in fact it pulled the entire team through.
44:30The market store is one part of this.
44:32The market store, you've got a thoroughfare of traffic coming to you all the time.
44:35Very easy to sell there.
44:36Going door-to-door is a lot much harder task.
44:39The girls managed to do it.
44:40I'm not speaking of the girls very well.
44:41The girls managed to sell more than us, and they sold theirs door-to-door as well.
44:44They didn't have a problem with it.
44:45Actually, the fixed location of a market store has pros and cons.
44:50You think you've got a ready-made customer base.
44:54I think, personally, that the world is your oyster, if you're mobile.
44:59That you can go out and that you can actually drum up far more business than the collective audience you have walking past the store.
45:06The production process, I heard, was a bit of a nightmare.
45:10Chaotic.
45:11Chaotic, to say the least.
45:13Yeah.
45:14The mixing of the recipe, I understand, was down to you, Alex, is that right?
45:18No, I was responsible for weighing the ingredients and putting them in the hopper.
45:23It was Rawley who was actually manning the mixing machine.
45:26Why did we end up with a lump of gunk?
45:29Lack of mixing and lack of water, essentially lack of attention to detail.
45:32The recipe was followed perfectly.
45:34However, due to the rust content of the sausage, it really needed more water.
45:39But it takes a sausage maker, I think, many years before they get it right every time.
45:43The girls got it right.
45:44It looked like sand.
45:45It was far too dry.
45:46The mixture shouldn't have left the mixer until it was at the right consistency.
45:49That's what we were told.
45:50At the end of the day, there was a lack of control over the whole process.
45:53You know, people were assigned tasks and then people got it coming and going everywhere else.
45:58It was a botnet created because we got the mixture wrong.
46:00Once that was in there, nobody...
46:01Because people weren't on the right stations.
46:02No, no, no.
46:03Nobody knew what their job was.
46:04Nobody knew what their job was.
46:05It turned into chaos.
46:06If you were listening, you would have known what your job was.
46:08That's absolute rubbish.
46:09Essentially, we were poorly managed.
46:12I think he was slightly out of his depth with the...
46:15Absolute rubbish about being out of my depth.
46:16You all breathed a sigh of relief when I soaked up right at the beginning and said,
46:19I'll manage this.
46:20There were seven big egos there that were thinking, great, I'm off the hook.
46:23And you were one of them.
46:25I admit that I didn't sell, but I focused on being a project manager and managing this team.
46:29Sounds director of it in your day job.
46:31Correct.
46:32But if it's a selling task, I can go out there and I can sell.
46:34I hustled a fair few...
46:35Well, not fair few.
46:36I hustled to the £14 worth of deals, but I was working with a young group of people there
46:40who needed coaching and some training.
46:42Lord Sugar, yesterday I was let down by a team leader who's like a bull in a china shop.
46:47He crashes into people.
46:48He upsets people.
46:49He was so aggressive and so thuggish with other members of his team.
46:54He just shouts at us.
46:55He just doesn't let us get on with our jobs.
46:57He was always looking over my shoulder.
46:59I wanted to sell things and I didn't get that opportunity.
47:02It wasn't fair.
47:03It was shameful.
47:05Stuart, I'd also like to say on the market side,
47:09I had to arrange Stuart in because he was becoming quite...
47:12You did mention that to me?
47:13Embarrassed.
47:14And I said it to Stuart, it became disgusting.
47:19He was shouting down Portobello Road Market.
47:21Exactly.
47:22That's exactly how a market stall works.
47:23It's not the place to be there in a suit and tie and saying,
47:25You don't swear.
47:26Excuse me, would you like a meeting?
47:27I have to say, I think your very aggressive sales pitch put a lot of people off,
47:31from what I witnessed.
47:32It was cringable.
47:34Well, the next move is really that you as the team leader are going to have to decide
47:41which two people you think need to come back in this boardroom.
47:46Alex, let's do it.
47:49Okay.
47:50Well, you are the gentleman.
47:52I'll see you on the next task.
48:03Right, gentlemen.
48:04I'd like you to step outside for a moment,
48:06and then I'll be calling you back in shortly when I'm going to decide
48:09which one of you is leaving the process.
48:11Off you go.
48:12That was the boys' team, was it?
48:21Because they were arguing like a bunch of old washerwomen.
48:24It was like that throughout the entire process.
48:27Dan, he was very much the dictator.
48:30I saw a lot of finger pointing and arm folding and not a lot of doing, I'm afraid.
48:34Hmm.
48:35Cocky sort of chap.
48:36Hmm.
48:37I mean, Stuart in that market, Jamie was right.
48:40His aggression was certainly putting people off.
48:42All I saw Alex do was stand behind the griddle.
48:45I think he sold the lowest amount in the market.
48:51Hello?
48:52Yes, send the three of them in, please.
48:53Roger, we'll see you now.
49:10Right, gentlemen.
49:12Stuart.
49:13Yes, Lord Sugar.
49:14There's been some complaints, you know, made about your aggressive style by some of your colleagues.
49:19Yep.
49:20And also Karen here.
49:22How do you want to address that?
49:23If you've got a criticism which you've just made, I'll certainly look to address that.
49:26I was very conscious that I was extremely tired.
49:29The pressure to sell as much as possible was right on my back,
49:32and I desperately wanted to sell every single sausage on that stand.
49:35Mmm.
49:36I certainly sold, if not the most.
49:39You didn't sell the most, no.
49:40You sold 14 packs.
49:4214 packs?
49:43Yeah, for £78.80.
49:44Okay.
49:45I certainly felt like I sold a lot of sausages, so if I'm not good enough,
49:50I'm not going to walk out that door not thinking I've tried my hardest.
49:53The distinct difference between trying your hardest and bludgeoning your way through life.
49:56I'm not an aggressive person, but I'm not going to lie down.
49:59You ain't doing bad here, son.
50:01I'm not going to lie down and be kicked in the face by these other people,
50:04because I'm a stronger candidate than them.
50:06Stuart bags the brand, according to your resume.
50:10Yeah.
50:11The brand of what?
50:12I think I'm completely unique.
50:15I'm, you know, 21, and the success I've achieved so far,
50:19you don't get being run of the mill.
50:21There aren't many 21-year-olds, certainly it's not the majority of 21-year-olds that are in my position.
50:25Your worst qualities in your own admission is that you don't like accepting criticism.
50:30Mm-hm.
50:31Come here, that's what you're going to get if things go wrong.
50:34Lord Sugar, I'm sat across the boardroom table, is one of the most successful people,
50:39if not in Britain, in the world.
50:40If you give me criticism, you're exceptionally well-placed to make that.
50:45What I'm saying in my CV is that I don't accept criticism well from people.
50:49From him, for example.
50:50Exactly.
50:51I think he's, you know, got complete arrogance about him, a complete arrogance streak,
50:55and I don't think he's in a position to...
50:56You don't think he was a good team leader?
50:57I think he was a terrible team leader.
50:58Well, Dan, what have you got to say to defend yourself?
51:01Because there ain't been a good word spoken about you by anybody yet.
51:05Yeah, I'm quite surprised there's not been a good word spoken.
51:08I put my tail forward to be the project manager.
51:11Yeah, that's about the only good thing, right?
51:13So I've got one good thing.
51:14What I did, Lord Sugar, was I managed the team.
51:16I made decisions, and I made sure this team resulted in a profit.
51:19You never got your hands dirty once.
51:21I certainly managed the group.
51:23You said you were managing the group in the sales, but you never sold anything really of any value.
51:27I did sell.
51:28What did you sell?
51:29Let's not make this about the sales numbers.
51:31Well, it is, because you said that you were leading the sales team.
51:33You've got relevance.
51:34You're a sales director.
51:35And you said that you were leading the team.
51:36What I did was you can lead and sell.
51:37You can lead and sell.
51:38You can lead and sell.
51:39You don't need to not be selling while you're leading.
51:41You can lead and sell at the same time.
51:42What I did, you're talking an awful lot to you.
51:44What I did was manage the team.
51:46You were the one that was argumentative throughout.
51:48You talked over everyone, specifically me.
51:50I think that's best.
51:51Did you witness this type of stuff, Alex?
51:53Dan, I wouldn't call it managing, I'd actually call it bullying.
51:57You know, Dan acted like a dictator yesterday.
52:00From the outset, he made quite clear, I'll make the orders, you'll do the work.
52:04Dan, why did you bring Alex back in this morning?
52:07I brought him back in for two reasons.
52:09One was the issue with the sausage making process.
52:12We delayed us for over an hour, hour and a half.
52:15I hold him responsible for that.
52:16It was a fairly simple task to measure out the ingredients and tip them into a hopper.
52:20Dan, how many sausages did you make yesterday?
52:22What I did was I managed the team that produced over 1,100 sausages.
52:25So that's on a calculator, naught, I think.
52:28Well, it's not about producing a sausage yourself.
52:30It's about leading the team that went to profit.
52:32Why can't you manage and make and manage and sell?
52:35My role was team manager.
52:37I managed the team.
52:39I'm not afraid to get my hands dirty.
52:41You neither, you never got your hands dirty.
52:43I do get my hands dirty.
52:44And you lead by example.
52:45You might do, but you never did.
52:46That's what you're supposed to do.
52:47Well, neither of you put yourselves forward to manage this team.
52:49Why did you bring Stuart into this boardroom?
52:52I'd love to know.
52:53Yeah, Stuart wasn't actually...
52:54And just shut up for a minute, will you?
52:56Open your mouth.
52:57I won't speak again.
52:58I want to hear what he's got to say.
52:59Stuart was aggressive and was argumentative towards customers.
53:02We've now seen your sales figures weren't nearly as good as the bluff you've given me so far.
53:06But they're how much better than yours?
53:08Stuart, speak when you're spoken to.
53:10Okay.
53:11So Dan, having listened to this kind of tirade, could you give me any credible reason why I shouldn't fire you?
53:20Yeah, I'm an entrepreneur.
53:22I've got an eye for the deal.
53:24Can I just stop you one minute?
53:25An entrepreneur is not something you call yourself.
53:28It's normally something that other people observe.
53:30It has been observed, perhaps not by yourself yet.
53:33It was once worth two and a half million, but you lost it all.
53:36Pretty much, yeah.
53:37I'm fighting back.
53:40A lot of good people have had failures.
53:42Yeah.
53:43But I've had success and I'm fighting back.
53:44So who should be fired then, here today?
53:46It's not my decision for...
53:47Well, I'm asking your suggestion.
53:48You're an entrepreneur.
53:49You're a leader of men.
53:51I've brought in two people that I think deserve to be fired on the back of this task.
53:54Both of them then?
53:55If you could.
53:56I can do that.
53:57And why shouldn't I fire you, Stuart?
54:00Lord Sugar, I'm passionate.
54:02I'm a grafter.
54:03There are always words used in this boardroom.
54:04And I'm all of those things, but I'm not a cliche.
54:07If you throw a hundred grand a year at any of these people, it's going to go down the drain and you won't get a maximum return.
54:12If you give me a hundred grand a year, I will deliver to you ten times that.
54:16And if I don't, take it back.
54:17I'll give it back to you, a money back guarantee.
54:19I'm that confident.
54:20And that's why you shouldn't fire me, Lord Sugar.
54:22I had an offer like that from Nigeria once, but funnily it didn't transpire.
54:27I've heard an opportunity comes along with absolutely no risk, and that is hiring me.
54:31Because you can have your money back if I don't make it for you.
54:34Alex, the same question to you.
54:37For the past two and a half years, I've been working for one of Britain's top entrepreneurs.
54:42Somebody like him wouldn't have had me there.
54:44He's let you go, though, yeah? He's let you go, unfortunately, yeah?
54:47Many, many people have been made redundant in these times through no fault of their own.
54:52Good, talented, honest people. You know, I am one of those people.
54:56But I'm here, and I promise you that, you know, if you give me this opportunity, I will not let you down.
55:01And you can have that assurance.
55:04Okay. Well, gentlemen, I think I've heard enough, really.
55:10It was the first task. It was a tough task.
55:12Working through the night, it was done for a deliberate reason.
55:16You know, just to see what you're like under pressure.
55:20Then, the message from your seven colleagues is not good.
55:29However, I've looked at your resume.
55:33You obviously know how to do something.
55:36You're no idiot.
55:39Stuart, you've made some ridiculous statements across the table here to me.
55:44It ain't gonna get you anywhere.
55:48Alex, um...
55:51Karen did feedback to me that she didn't think you'd do much on the sales side, cooking a few sausages.
55:57And kind of, like, stepped back a little bit.
56:00Can I just say something?
56:01No, you can't say anything.
56:02Um...
56:03So, on balance...
56:07The failure of the task, in this particular case, was down to the team leader.
56:23I think you had your chance.
56:26You blew it.
56:28Dan, you're fired.
56:29Dan, you're fired.
56:45Okay.
56:46Go back to the house.
56:47Thank you, Lord.
56:48Thank you, sir.
56:53Done.
56:55Good luck.
56:56Good luck.
56:57Not one person came to his support out of the whole seven people, so he's got to give you a message.
57:02This young lad, Stuart, though, I mean, he's also a handful.
57:05And I was halfway to getting rid of two of them today, to be honest with you.
57:10I have to tell you, I'm putting up with him for much longer.
57:13I think Dan deserves to go, but I think Stuart can trip himself up with his mouth.
57:37I think he'll run away with him.
57:39I personally would be very happy to see Alex back.
57:41Yeah.
57:42He's a good guy.
57:43He's a good farm.
57:44He's a really nice guy.
57:49You're counting him out, and you can count me straight back in.
57:52Crazy!
57:53Crazy!
57:58It felt like I climbed Mount Everest.
58:01But listen, I'm so glad he took me into the boardroom, because it felt so good.
58:06So back and go!
58:11Unfortunately, I didn't win the task, and as project manager, I knew that if it went wrong, I'd be in the firing line.
58:17I'm not happy, but it's my responsibility.
58:21One job.
58:23Now 15 candidates.
58:26Lord Sugar's search for his apprentice has begun.
58:29Next time.
58:30Beach holidays are big business, whether it's in Bermuda or Bognor.
58:37The candidates get creative.
58:39Can you imagine, like, some long hand or something to put some cream on that?
58:44A book glove, effectively.
58:46But it's not all fun in the sun.
58:49I thought that you would have known how to nail this.
58:52I think that was a bit unfair.
58:54No, I'm not being unfair.
58:55I can't work with them anymore.
58:56I can't do it.
58:57A bunch of bloody amateurs.
58:59You're fired.
59:00And The Apprentice is back next Wednesday at the same time.
59:08Autumn Watch begins tomorrow here on BBC HD at 8.30.
59:12And next this evening, and just as colourful, there's all new drama with Mad Men.
59:15I'm with Mad Men.
59:16I'm with Mad Men.