I'm back on the hunt for the UK's
next top food and drink entrepreneur,
so have hand-picked 12 amazing contenders, each with an incredible
up-and-coming business.
I want to invest £150,000 of my own cash into one of them
and catapult their business to the next level.
But I'm not giving the money away easily.
They'll need to earn it.
This is not good picture any more. This is like a horror movie.
What's all that behind the table?
So I'm setting my contenders a series of food
and drink-related challenges... We want our drinks!
It's fine. It's not fine.
It's a BLEEP show. Oooh!
..which will test them on every element of the industry.
Close up, please. Does anyone like hot sauce?
What have I done? I want to collaborate.
But you are not listening.
Only one of them will make the grade.
Who'll be my future food star?
This programme contains strong language.
Previously... You 12 will be hosting your own exclusive banquets.
ALL: Cheers. It's on fire! Oh!
Maybe about six... Mm, I'm not sure.
And what's these again? She seems so nervous.
Nobody is setting a standard, and I'm begging for a standard.
If you've given up, I'll take over.
I was overwhelmed, but I stick by the decisions that I made.
If you're not happy with me next week, kick me out.
I should be given the chance to lead a team
and show you what I'm made of.
This competition may be too much, too soon for you.
Sophie, we're done.
Here we go.
Oh, smell that fresh air. That fresh... Yeah.
What is happening, then, folks? Wrestling sharks.
Counting puffins.
It's definitely something water-related. It has to be.
No, it has to be. Deep-sea fishing.
Now, this week, I've asked the contenders to meet me here in
Anglesey, Wales, a real hidden gem in the UK food and drink industry.
Now, this week is all about quality control.
If you're going to be a success in business,
you need to be consistent and have a real eye for detail.
Oh, I can see his speedboat. Here he comes.
Try and remain calm.
Here he is! Oh! Ah!
Yay. Ooh la la.
Good morning! ALL: Good morning.
How are we? Good. Are we ready to go again?
ALL: Yes.
Now, I've invited you here to beautiful Anglesey.
That sea out there is absolutely filled with stunning
fish and seafood.
But today, it's the seaweed that I'm interested in. Lovely.
Today's challenge is all about quality control.
I want you to identify and collect three types
of high-grade, delicious
seaweed by hand.
Now, you'll be in three teams.
Four, four and three.
Let's have Kier. Yeah.
Naomi, Flo, and Hebe.
You are the Red team.
Craig, Sam, Amy, and Andy.
You are the Blue team.
Which leaves Gary, Rachel, and Kris.
You're the Yellow team.
You'll want to win this challenge today because the winning team gets
a huge advantage in tomorrow's big challenge.
What is it, Gordon?
I'll tell you...
..tomorrow. Ah.
LAUGHTER
Good luck. Off you go. Let's go. Come on!
CHEERING
SCREAMING
Oh, my eyelashes!
She's losing her eyelashes!
SCREAMING
My name is Sam.
I own Hot N Juicy Shrimp LDN,
and we make amazing seafood grills.
I started in my brother's kitchen and then...
SHE IMITATES EXPLOSION
..to now catering to hundreds of people every weekend.
I would love for Hot N Juicy Shrimp sauce
to be in every cupboard, worldwide.
I don't compromise when it comes to quality.
For me, it's go hard or go home.
SCREAMING
I've sent the contenders to Penmon Point,
on the north-east coast of Anglesey.
One of the most sustainable food sources around, the seaweed industry
is estimated to be worth an incredible £12 billion a year.
I think our main challenge at the moment is getting the gear on.
And with over 650 different species on these beaches, there is money
to be made.
So, does anyone know how you collect seaweed, then? Hustle.
Hustle for that seaweed. Literally.
If you can identify the right ones.
How do we do this? It's annoying me.
You look like a gnome. My cranium's a bit too big for this one.
I'm Kris, and I'm the founder of Rejuvenation Water.
We are a coffee pod business.
Everything from, like, keto coffee, even matcha within a pod.
I'm not one to back down from confrontation, especially
if I think I'm right.
But then I think you've got to be very persuasive.
I think if you're too alpha plus in that kind of situation,
then, you just end up butting heads with people.
It's not necessarily the best way for me to win this competition.
To help me judge this challenge,
I've enlisted the services of Christian Berger, one
of the co-founders of Pebl, the first seaweed hatchery in Wales.
Christian. Good to see you, sir. How are you doing?
Very well, indeed, thank you.
So, seaweed is growing in abundance across all these little coves.
Yeah. So, because we've got over 650 different species,
if we can harvest different ones at different times of year, we can have
seaweed as a food all year round, which makes it very sustainable.
Sure. In terms of the three types of species of seaweed today
for the contenders, what are they going to be looking for?
First of all, dulce. Dulce. Deep red or purple. You've got
very smooth blades. And these round, fingery lobes.
Beautiful. The second one?
Sea lettuce. Bright green.
It's a green type of seaweed. It's almost transparent.
So, dulce, sea lettuce.
And the third one? Sugar kelp.
This is a baby, but that will grow up to two or three metres.
Wow. What's your favourite? I'm a big fan of dulce.
When you dry it and fry it, it tastes very much like bacon.
Really?
The DLT. Look at that thing.
Bacon of the sea.
There's a really nice, salty taste to the seaweed, which is lovely.
Best thing to do is close your eyes and just imagine it's
the arse end of a royal Berkshire pig.
CHRISTIAN LAUGHS
Mm!
Right. Are we feeling good? ALL: Yeah.
So, I said earlier, I want each team to select one perfect sample
of three specific seaweeds.
But Christian and I are not going to show you any examples.
We're going to describe them.
Oh.
Dulce is a deep purple in colour, a child's hand in size.
You will find dulce in dark, shaded, cool areas.
Sea lettuce is a luminous green.
It's very thin.
It's very delicate, almost transparent.
Sugar kelp has some ripples all along its surface.
And I want you to collect one strand of sugar kelp, with a minimum
of 20cm in length.
Now, I'm giving you ten minutes.
You make one cut, and that's the sample you must keep.
No waste, no second chances.
Understood? Yes. Yes. Yes.
Your ten minutes start now.
Let's go. Ah!
Come on, team. Wait, we need to be organised.
I'm going to take the lead on this task. OK.
He said last week that he didn't see the fire, so I'm going
to bring the fire.
So it's probably best if four pairs of eyes on the same thing,
about three and a half minutes, move on and try to do the same thing.
Ten minutes is going to fly by. Ah!
Ooh la la!
LAUGHTER
I think this is the sugar kelp.
First on the menu is the sugar kelp.
Didn't he say that it's got dimples that runs all the way along?
Oh, but look. See here? See here? There's a little hole in that, too.
Quality control is essential.
And as well as identifying the correct species, the teams
need to collect perfect samples.
We've got loads of kelp around here.
Looking out for nothing growing on it, no blemishes.
This is all scratched. Anything near the rocks,
I think it's going to be really scratched and damaged.
So this is a very long piece of kelp, but it's a bit
sort of gnarled.
This one looks quite healthy right up until the end.
The colour looks more uniform on this one. Yeah, yeah.
So we'll go with that.
Halfway, guys! Five minutes gone!
Let's go! We're halfway.
We haven't seen any lettuce, either, yet.
Second sample to gather... This is definitely sea lettuce.
..the luminous green sea lettuce.
No, no, I don't like that one. I don't like the quality there.
I think we should take a cut of that sea lettuce there.
Hold on a second. It's supposed to be a luminous green.
Yeah, that's luminous green. Wouldn't go as far as "luminous".
I know. I know. This is... Like that?
This one? Definitely.
All right, guys, we're down to four minutes.
OK. Definitely. That is the sea lettuce.
There's loads of that purple stuff here. Look at that.
And the final sample I've asked for - dulce -
purple and handlike in shape.
Last minute! 60 seconds to go.
Time's running out here. We need to take a sample. Yeah.
You can tell they're starting to panic a bit. Oh, God.
Oh, my God! A crab fell out right there.
That's that. That's the finger thing. There's one!
Should we go for it?
30 seconds!
We're about to run out of time. OK, cut it.
Let's go. Looking good.
We're going to have to hurry up. Oh, this is dark.
This looks purple to me. Look how this looks.
Look, guys, look, look. It needs to be big.
Five, four...
Shall I just cut this? It's too small. It's too small.
And stop!
No! This might be it.
Oh! We'll see how we did.
Yeah. We don't know how the other teams did.
Two of the samples, I'm feeling really, really confident about.
One sample, not so confident about that.
That one was definitely tough. We ran out of time.
If we had another 30 seconds, I thought maybe we'll take this.
We'll take this challenge.
Let's see what Gordon says.
Now, this was all about quality control today.
Your challenge was to collect one sample of dulce,
sea lettuce and sugar kelp.
First, let's take a look at what the Blue team have picked.
Oh. Oh, yeah.
That is good. That's stunning.
That is really impressive.
I'm jealous. I've got kelp envy. Yeah.
Red team, good job.
The dulce, we felt that was one of the best ones.
The biggest, beautifully cut, and pristine.
Yellow team, let's take a look.
That is not sugar kelp.
This is kelp, but a different type of kelp.
It's missing the ripples. Right? And where's the dulce?
LAUGHTER
That's it?!
OK. Results time.
In third place was the most disappointing team.
Didn't understand the brief, no quality control.
And some of the things in the bucket completely missed the mark.
The Yellow team.
First place was a close finish.
But the winning team...that got three for three.
Congratulations...
..Blue team.
Yeah!
Wow. Blue team, well done.
That means tomorrow, across your next big challenge, you've got
a big advantage.
All four of you should be very proud. All of you,
get some rest because, tomorrow, you're going to need it.
Off you go. Well done. Thank you.
THEY LAUGH
You literally called the dulce.
I'm happy. I'm so happy. I'm so happy.
I have no idea what the challenge will be tomorrow.
No idea what the advantage will be.
But when it comes, we're going to smash it.
Oh, we were so close.
Never in my wildest dreams did I think it was possible
to get kelp envy.
But when I saw that beautiful piece of kelp,
I just knew they had it.
I'm disappointed. We got one completely wrong.
Losing tomorrow can't happen.
I think if we lose tomorrow, I'm probably going to go out.
It wasn't a nice bit of kelp. There's a nice bit of kelp there.
LAUGHTER
A new day, a new challenge awaits.
Keeping quality control in mind,
the contenders' business skills are about to be put to the test,
with a little Italian twist.
Oh. Oh. Oh, look at that.
It's literally like Italy. Stunning, isn't it?
It's like something out of a postcard.
I'm in beautiful Portmeirion, an amazing village where the Italian
Riviera meets the stunning rural Wales coastline.
Now, over 200,000 visitors come here every year.
And trust me, when those tourists get hungry and the sun comes out,
I promise you, there's money to be made.
I don't think I've been anywhere this pretty.
No, I don't know how many more pretty places I can take.
OK. Pizza oven.
It looks like we're going to make pizza. Ready for that?
Are you good at them? I'm good at them.
You're good at them.
Good morning. ALL: Good morning.
How are we feeling? Great. Good.
Welcome to Portmeirion, on the northwest coast of Wales.
Little Italy by the sea!
Now, for your next big challenge, I want to see how all three teams
run a business.
All of you will be selling pizzas
to locals and tourists.
If you want to maximise your profits today, you're going
to need to really keep an eye on quality control throughout,
because the team that makes the most money wins.
It's as simple as that.
Now, I'll give you a demo on how to make a basic, delicious
pizza using these incredible ovens.
Watch and learn.
Now, we've all tasted pizza, yes? Yeah.
The secret is in the execution.
So, manipulate this dough.
OK? Don't tear it.
Use your fingers. Stretch and push.
Too thick, it's going to come out raw.
Too thin, it's going to tear and burn.
OK. Touch of semolina, and use the back of your hands.
And all I'm doing is letting the dough stretch.
Any big blisters - just burst.
OK? You've got to be quick and accurate on top of here.
Up and over.
Take your sauce into the middle.
Now, we want a centimetre from the outside.
From there, a little touch of mozzarella.
Don't go crazy on the garnish. Yeah?
Be smart. And in she goes.
Now, watch. We cook with our eyes now. Every 30 seconds,
you've got to turn that. As it starts to blister, in,
lift gently, manipulate, all the way under,
and turn round. Flo, you good?
I'm good, I'm good. Excellent.
I will nail it this week.
I'm HOPING you're going to nail it!
Twist round. 90 seconds, guys.
And then out.
Now, from there, I'm going to do some fresh basil.
Season that. A little touch of rock salt inside.
Rip it up and just tear. And then a little brush of extra
virgin olive oil on the crust around the outside.
And there we go, a very simple, delicious margherita.
Now, that's the baseline.
I've seen what talent we have in this competition.
Elevate it, get familiar with the dough. Get that right,
you'll be turning lots of dough today. Understood?
Yes.
Blue team, because you won that seaweed challenge yesterday,
I'm giving you some additional, unique pizza instructions
from two very talented pizza experts.
Yay. Damn it. This is all about profit. Understand that.
I want to go into business with somebody that understands
how to make money, not lose it. All of you, good luck.
Off you go. Head up to the piazza. Thank you.
Pizza is my favourite food. I have a pizza oven.
Really? I've used it a couple of times.
Really?! Yeah. So you can deal with the pizza oven? Yeah.
I have extensive experience with pizza on a personal level,
as in, I eat a lot of it.
On a professional level, less so.
The key's in the base.
As long as the base is thin enough, we should be fine.
My brother's got a pizza pop-up. I've helped him out a lot.
I know what works, what doesn't work.
I think the beauty is in the simplicity.
I don't think we should play it super, super safe.
I think we still have to have an edge.
I am not leading a team into the grilling. It's not happening.
Rachel self-appointed herself as a leader after last week's grilling.
Bearing in mind my brother's got sourdough pizza pop-up,
I've got quite a lot of expertise in knowing how each
of the different roles work.
I hope Rachael listens to us all, but we'll have to see
what actually happens.
If you were here today and you needed to order a pizza,
what would it be? I like meaty pizzas.
Pepperoni is actually the most popular pizza. Yeah.
I think meat is a good choice. Meat. Meat! Meat-eaters.
We can have meat and meat-free, like, locally sourced ingredients.
A traditional Welsh would be good. Tackling the fact it's local
and it's Welsh would be a hit. That is our anchor.
Meat's going to be more expensive.
I feel like the veggie is the way to go.
We're not going to switch off vegans, vegetarians
at the same time. Exactly. Meat-free it is, then.
So what are we going to call the stall? I quite like Dough.
OK. For me, with the setting that we've got here, it's pretty
much like Amalfi in Wales, so we could try and combine the two names.
What about A Pizza Little Italy?
A Pizza Little Italy? Yeah.
I can't even say it. OK.
What about Porkmeirion?
No, no.
Pizza Di Welsh? Pizza Di Wales...
I like it. Yeah.
Meat Little Italy? Like, as in "meet Little Italy".
Oh, yes! Meat Little Italy.
Pizza Di... Portmeirion.
I like this one. OK, let's go.
I've placed three pizza stalls in the piazza, which each team
will cook and sell from.
This is our location. Let's do it. Let's do it.
Whoa! Look at this. It looks beautiful, doesn't it?
Two pizza ovens. Wow. It's big.
It's actually really big. Wow.
All these options. Oh, wow.
Here we go.
Today is all about running a business, so I need to see how they perform.
Pizzas are very cheap to make, but they can turn a huge profit.
The only way to win this challenge is to know your market, work well
as a team, and more importantly, when the shit hits the fan, know
how to bounce back quickly.
So we've got two ovens. There we go.
One server, with one cook, for one oven, and so on.
There's no reason we can't do this.
My gut told me that I need to go on the cooking team.
The reason why I'm here is the blondies,
and that is a production line.
So I know that if I can make 500 blondies,
I can make 100 pizzas.
I do the dough. I do the ingredients, I do the toppings.
Sorry. I pass it here.
You pick it up, you put it in.
Kier and myself are in the kitchen.
I'm doing all the pizzas, and he's cooking the pizzas.
And Naomi and Hebe are doing the front service.
I'm a little bit worried about making pizzas on my own.
If I have to help you, I might have to help you.
But if I've got two ovens on the go, probably won't have time.
I feel like it's on me again! No, it's not.
We're a team. What's the number-one thing?
What's the number one rule?
No... No shouting.
And have fun. Right. That's it.
My name is Keir, and I own a company called Condimaniac.
We make crazy condiments for adventurous eaters.
We make things that you wouldn't find in the supermarket.
Maple, mustard, relish. Burnt toast
seasoning was something I really wanted to do.
I think if you really care about something, then you should
really try your best. So I throw myself into things.
Sometimes it goes well, sometimes it blows up in my face.
I think that you should help Gary to make the bases.
I don't think it works like that.
From my experience, the person who makes that flings it,
and then you've got 90 seconds. You need to be nurturing it
as it's going round, while the other person is making pizza.
If we're both doing this... So, one makes, one cooks?
Yeah. I think two at a time makes more sense.
I know what you're saying, but in practice it doesn't work.
The base is the thing that's going to take the longest amount of time.
I think that two of you on bases, and turning, someone doing turning.
As soon as you start turning it, you can't leave it.
Kris, right now at this moment, is not on the same page at all.
I think he's going to be the biggest problem.
But I'll just whip him into shape.
I mean, I've tried it. I've tried it with thousands and thousands.
But we've not tried it.
And this isn't your outside life, this is, like, our task.
So we need to try it together and learn from the mistakes together.
And I think that's the right thing to do. OK.
While the teams are busy planning their pizza pop-ups,
I've arranged to meet a couple of Welsh pizza wizards.
Born from a mutual love of pizza,
Ieuan and Jez began Ffwrnes in 2014 with the help of their trusty
three-wheeled van, Smokey Pete.
With a passion for Neapolitan pizzas,
the boys combine traditional Italian skills with the best produce
Wales has to offer.
Gents, good morning. Good morning. Lovely to meet you. Likewise.
An absolute pleasure to see you both.
First of all, congratulations on the success.
What's this one here?
We went up to London, competed in a pizza festival.
This is the one we made. So we've gone for a white base.
There's no tomato sauce on it, so it's just mozzarella.
We've gone soppressata, soft, spreadable chorizo.
And then we've got some goat's cheese.
And we finish it off with some raw Welsh honey from Cardiff as well.
It's a messy one. Don't you worry about that.
In terms of the contenders today, what should they not
be doing with those pizzas? Not taking too many orders.
Once that person orders, they're going to be expecting
their pizzas quite quickly.
So you don't want people ordering and then waiting another 30 minutes.
Above all, street food is a performance. Sure.
You need to look like you're enjoying it. Absolutely.
That's delicious, by the way. There's two of you on a busy day.
What's the most pizzas you've ever put together? Well over 100.
But then with a team of three or four, we've put out over 600
in a day. The Blue team won a big advantage.
You're going to give them a good insight to perfecting
the perfect pizza. Looking forward to it.
With the stalls opening in an hour... What are we doing here?
Make some fucking pizzas.
..the teams need to quickly get to grips with the art
of pizza-making.
Are you sure that you put that underneath
before you started topping it? Yeah.
Positive? Yeah. 100%?
Base, then tomato, then mozzarella.
So as far as actually making the pizzas go, like, one of my big
fears was, like, burning the pizzas too much.
That's the bit that Gordon made look really easy.
Uh, Kier. Kier. Oh, fuck!
HE LAUGHS
It's fine. It's fine.
We're good.
I don't think I rolled it thin enough,
because this is an oblong pizza.
Let's try this again.
That looks fucking terrible, mate.
That doesn't even look cooked.
How do you guys stretch it? Yours looks really good.
How did you stretch that? Cos mine does not stretch.
You want to swap or...?
I don't want to fuck this up for us, man.
Craig. Yeah?
I'm going to swap with Sam. Just, I'm going to do the prepping,
you're going to be on the front of house with Sam. Yeah.
And I'll be with Amy.
Pizza practice over,
the teams must now select their toppings,
keeping one eye on the cost.
So spoilt for choice.
Pineapple, really? Pineapple on the pizza.
Pineapple on pizza is a crime.
Aw! Truffle.
It's going to be very expensive. Really expensive.
One thing that I always do in my business,
choose the ingredients first and then worry about the price later.
Within reason. Er... Within reason.
The two ones who are dealing with ingredients every day.
When I do events and festivals, my primary point is how much
will people spend? What can I...?
What's the most I could do to make profit within that money?
So, I'm quite happy to take control of the numbers and rein everyone
in with the ingredient list, to make sure that we remain profitable.
That's artichoke. That could go with the goat's cheese. That costs a lot.
I'm going to make an executive decision and rule this one out.
It's the most expensive one by far.
We've got to make sure that we have enough things to keep people
interested. I understand.
But, literally, Kier, it's the most expensive thing by far.
I'm thinking cost, obviously.
So, from my perspective, a classic pepperoni pizza.
And then we've got some really cheap toppings to make it look
a lot nicer. Do you want to put ham on it as well?
That's not a bad shout, to be honest. Ham.
Because then it's like a meat feast, almost.
The ham is relatively cheap.
Bit nervous about this one, actually.
I wouldn't say I'm confident we'll win at the moment
cos I just don't know about the margins, and that's on me.
So, the pressure is definitely on.
I want to go with this beautiful gorgonzola cheese,
the roquito peppers. Uh-huh.
I think we should do something as close as possible to margherita.
I think it'll be popular.
Mushrooms are also popular, from my experience of dealing
with my brother's pop-up. OK. It is very basic.
My brother's got a pop-up just like this.
I've spent thousands of man hours doing this for him.
I know what sells, I know what doesn't sell.
I know the processes at work, and it feels like I've just
been talking to myself during much of this.
What are you thinking, then?
Mozzarella, goat's cheese, sun-dried tomatoes and red onions.
It's a combination that works.
I'm just a control freak, but I'm confident in our ability
to smash it.
I've said smash it in every one of these interviews,
and then we never fucking smash it,
so I probably should stop saying that.
Thank you!
Hiya, Blue team.
After winning yesterday's seaweed challenge,
I've arranged for the Blue team to have some expert advice
from Ieuan and Jez.
Hello, nice to meet you.
So, first of all, speed is kind of the thing you're going for,
and that's on every station.
So, whether it's in the oven or whether it's preparing them,
you've got to be as quick as you can.
And then when it comes to putting the pizzas in, you're going to use
the larger paddle. Just think of that party trick where you pull
the tablecloth and all the crockery stays on.
One swift movement.
The longer you leave that paddle in the oven, the paddle
is going to heat up. The dough is going to start sticking to it,
and then you're going to create a mess. It's never going to come off.
It's going to stretch. It's going to tear.
And, most importantly, if the one pizza goes in, you turn it
and you put it back on the exact same spot. Yeah. OK.
So, it's like a direct rotation? Yeah. Yeah, OK.
Street food, pizzas, it's a vibe.
Enjoy it, smile. Best of luck.
Thank you. Thank you. Just embrace the pizza life.
Thank you so much. Thank you. Good luck. See you later.
Team blue. Let's go, team Blue. Team Blue.
Doesn't that look good? Pizza Di Portmeirion.
Looks like it's come off of a Sierra Cosworth.
Meat Little Italy. Cool. That is so cute.
Right, how are we feeling?
Hello. Give me an insight.
Where are we going?
Welsh. Welsh. Welsh, OK.
Smart. One's meaty, one's vegetarian.
Let's have a look at the meaty one. That one's a little bit...
That one's a little bit charred. I'm just getting to grips with the oven.
Yeah, well, the oven, you're not going to blame the oven.
What's the meat on there? It is Welsh Dragon. Welsh Dragon sausage.
OK, what have we got on the veggie?
We've got a Perl Wen cheese.
We are selling them at £8.50 without the upscale. £10 with pesto.
We've bought toppings for 20 of each pizza.
That means you're only making 40 pizzas.
This place, FYI, gets packed. The output's minimum.
You don't want to be sat here twiddling your thumbs,
60 minutes in, with no ingredients left.
Yes? Let's go. OK.
OK.
My big worry with the Red team is the fact that they're only
calculating 40 pizzas.
So, half an hour in, they could be closing up shop with nothing left,
which will be highly embarrassing for them.
Not good for customers and certainly not good for profit.
I think we should times it all by 1.5.
1.5. Let's go. OK. 1.5.
So, what's the theme?
Meatless-based pizza. OK, so meat-free? Yeah. OK.
The first one?
Goat's cheese, red onion and sundried tomato.
And then the second is gorgonzola, roquito peppers,
and we're finishing it with some basil. So, crust, way too thick.
It reminds me of a sort of frozen food pizza, doesn't it?
Yeah. OK, so that needs to be really thin there,
so you can really get the flavour.
Price point, where are we going?
We're going about £8.
£8, meatless.
Yeah, it seems a little bit flat in here,
or is it just me?
No, it's fine. It's fine?
This is the team that are united, stand out for all the right reasons.
Yeah? Of course. Good luck. Thank you. Thank you.
Do you want to try one and we'll stretch it right out?
If we can get them thinner, it's going to look bigger and more for
their money as well. Precisely.
The Yellow Team, they've gone for the meatless pizza.
That's a bold move here. Meatless on both?
I'm not too sure that's going to work.
This is a profit challenge and they don't know their market.
That's my worry.
Right, I'm going to do front of house. You're going to make
the pizzas, Gary? Yeah. Kris, you're going to be the turner.
As soon as they hit the oven, they're my responsibility
until they hit the box. Yeah.
Blue team, flavours - where are we going?
We have Milano salami with cooked ham.
The other pizza is chicken with mushroom and jalapenos.
Price-wise, what we thinking? £10 for the pizza.
£10? Yes. Wow. OK.
So, you're the most expensive pizza in the piazza. Volume-wise,
what are we thinking? A 90-minute service for lunch.
It's going to be 100. Yeah. 100 pizzas? Yeah.
OK, that's a lot.
OK. That's 50 every 45 minutes.
Yeah. Yeah? So, if you're going to go that ambitious,
be careful your price point is not too high.
Yeah. So, be smart.
Good luck. You're going to need it.
Thank you. OK, let's adjust these prices. OK.
100 pizzas in 90 minutes. That's a tall order.
Even the Pizza Boys would be far stretched to go to those numbers.
My big worry is they're just going to have lots of dough left.
10 quid a pizza and 100 pizzas in 90 minutes,
it's not the Guinness Book of Records.
We are sticking to our guns on price, but psychologically,
we're going to change it from 10 to 9.99, just so it looks better
on the menu and hopefully sell some more. Sounds good to me. All right.
When Gordon came along, he sort of did say, "£10? Wow."
So, we've decided to change that down to 9.99 to make it look
under a £10 mark.
So, hopefully if we sell enough at that price, we should be all right.
Listen, are you both confident what's on each pizza?
Uh... Yeah. You just don't want to put the wrong thing
on the wrong pizza.
Give them some charm, right?
Communicate. When we're silent, we're not on the same page.
And good luck, yes?
Oh, is this guests coming?
Getting a bit of the sweats. Positive mental attitude.
You're not going to burn the pizza, Kier.
I appreciate your confidence.
The guests are arriving. Big smiles. Yes?
Everyone organised?
I'm going to put that over there, yeah? I've got two, I've got two.
Hi, guys. How are you?
The piazza is now full of hungry customers.
Hello. Hello, good afternoon!
The teams have 90 minutes to make and sell as many pizzas as they can.
Good, that's our menu there, if you want to have a little look at it?
Pizza, pizza! Do you want pizza? Yeah.
Here we go, here we go! Come.
Can we get the veggie? With pesto. With pesto? Yeah.
Woo! First one. Veggie, let's go!
"Greatest Of All Time."
Go on, then, we're going to try the GOAT, please.
Thank you so much. You've got a GOAT on.
Ah, the Greatest Of All Time, huh?
Do you fancy some Italian pizza?
On the Blue team,
there's an early flurry of orders for their meaty pizzas.
Hi, guys. How are you? Can we have two Classics, please?
Yeah, no worries. The Italian Classic for me, please.
Yeah. With the additional Parmesan. Sounds great.
Thank you. Four of each? Yep? No worries.
And all with Parmesan. 81.88, thank you.
Sorry to keep you waiting.
There's not enough space on the thing.
Can we have one of each, please? Yeah, of course. Parmesan on both.
No worries. We're looking at about 25 to 30 minutes.
Oh, shoot. Sorry. On the Pollo, no peppers?
What? On the one that's in? Yeah...
Make me another Pollo, please. I'm going to make another one.
Extra cheese. Extra cheese on the new one?
No Pollo, extra cheese.
Craig's taking way too many orders. The kitchen can't keep up.
That's 81.81.
That will deteriorate the standard.
Right now, the Blue team have got a big old line, but if these wait
times get any longer, customers will start looking elsewhere.
Right, how many orders have you got? We've got quite a few now.
Yeah, we've got... Don't back up the kitchen.
Just pace yourself. Of course. Press pause for two minutes and let
these guys get up to speed. Keep them here,
but just don't slam them. Yeah, yeah, no worries.
Hiya, sorry to keep you waiting. How are you? The Italian Classic,
please. Yeah, no worries.
Sorry. There's a little bit of a wait at the minute.
There's a few orders at the moment.
Yep. Lovely.
Right. What are you working on just now, guys? Gone for a GOAT here
cos we're a wee bit behind.
On the Yellow team... Can I have a box, please?
..keeping an eye on quality control...
Would you like some garlic dip to go with it?
..Kris.
That one's good to go, Kris.
Yeah, mate, I've got my hands full. OK. Right, these pizzas are two
different sizes, guys.
We need continuity in this product. Yep.
Guys, turn around, both of you. Look. Look at the size difference.
Big one. One wee one. Yeah? That needs to be turned
a bit earlier next time. Yeah? Talk to the team.
Don't just serve. OK, we know we can get a little bit more rounder,
less oblong. The Yellow team, they've got this big line,
but the three of them together, they're not on the same page.
They seem upset with each other.
Listen, listen. These are the... THEY TALK OVER EACH OTHER
These are the ones that are coming up.
Once you've taken it, take it out and sit it on when
you're doing it and then give me the check, all right? Yeah.
They seem upset with each other and that lack of teamwork -
well, it's showing in the standard of their pizzas.
There's nothing fun going on in the Yellow team.
Mate, you've got no flour on the fucking thing.
Jesus. Start again. Bin it. Get rid of it. Get rid of it.
Plenty of flour on everything.
I'm going to need to focus on this cos I'm burning
this shit already.
Mind your backs.
In charge of the ovens for the Red team...
Oh, that one's a bit caught. ..Kier.
Sorry, guys. I lost another pizza. Getting rid of that.
You guys have been waiting ages. We need another meat.
All right. It's gone in the bin because it got burnt.
Kier, when you throw them away, you need to tell Flo
because we have to get another one making.
Yeah, the oven got a bit hot. Sorry, guys. So, I need to restart?
No, we can't. We can't carry on like that.
Where's number 16 gone?
I'm far behind. I really need help.
I know we're behind, but we get more behind
when we rush and stuff fucks up, all right?
The Red team, they're somewhat disorganised, and whilst
it's good they've got a heavy stream of customers,
if they don't sort their systems out, they will start burning
through their profits.
Let's go. Reshape. Yep.
They're not going to burn in there, are they?
They are if I don't watch them.
Kier? Yeah?
Kier, you've got one in there! We need that paddle back. It's fine!
I've got it. It looks good.
Uh, that whole oven's on fire.
Ooh. OK, definitely supposed to do that.
There's a very fine line between nicely charred and inedible.
OK. Right, this one's ready.
Yeah. They're all fucking good. Yeah. Hey!
It's fine. It's fine.
You need to stop orders for the meat.
We are running out of meat. He keeps burning them.
OK. How long do you think, if someone was to order now?
How many pizza? We have a big order coming.
It's these ones... Count how many pizza we have.
Oh-la-la-la-la-la!
We're midway through the 90-minute service...
Sorry, guys. I was trying to do two
jobs at the same time. Fuck's sake, man.
..and with all the teams under pressure...
Hiya. How are we doing?
..I'm sending Ieuan and Jez in to
stress test their businesses.
We'll have half and half.
But then we wanted to try the pesto as well.
We've got pesto ready served in pots. There we go.
That'll be fantastic.
Hebe will give you a shout as soon as it's ready.
Right, we're running low on pesto, too.
What do you think about we brush the pizzas with pesto,
instead of put it in the pots? Because we're running out.
Brush it. Brush it.
Right, I'm going to start brushing the pesto instead of putting
it in pots.
Who had the half and half?
That's us. Fantastic. Enjoy!
Oh, lovely. Thank you very much. No worries. Thank you.
Sorry. Is there any chance we can get the pesto as well?
Yeah, I brushed it on the side.
We've changed to brush it now.
So, we've gone to there? Yeah.
So, there's pesto there. And there's pesto there?
A very unusual way in my eyes of pesto-ing a pizza.
Was it authentic enough in terms of flavour?
I thought the flavours were lovely. Distribution of ingredients,
he had four pieces of sausage. I had one.
They might have been running low in stock,
so we don't know whether their ordering was spot-on.
That's poor planning from the start, isn't it?
The pesto at 1.50, value for money?
We were promised a jar.
You couldn't see it directly on the pizza, so we had to go back
and check with them. And it had been brushed on the base,
which for £1.50, I think you'd expect more than
a brush of pesto, I think.
Can we do the Parmesan, but on half, so we get...
Of course you can. ..the contrast? What's the wait time like?
At the moment, we are going to look about 30 minutes or so.
OK. Yeah, 30-35 minutes, I think. Yeah.
Guys, apologies about the wait. We won't be long.
Yeah, we'll just keep going. Thank you.
Pizza's ready, guys. Thank you so much. Cheers.
Thank you. Thank you. No worries.
They've gone a little bit over on the halves. Yep.
Did it feel authentic? Especially with the ingredients.
Ham, chicken?
Yeah. They were very classic.
Do you know what? He says classic, I say lazy.
Timewise, how quick was the execution
for those? We were quoted 35 minutes when we ordered.
35 minutes? 35 minutes.
Yeah, and we know the score, Gordon, once you take the money,
that's a contract. That's a binding contract between the customer
and you. And you've got to deliver fast.
Right, what have you got in, guys? Tell me.
There's a GOAT in at the moment. I need another one, so I need two.
Then after that, I need another two. Tell them it's going be a bit
longer than 10 to 15. Yeah, that's fine, buddy.
Nobody's, like, acknowledged us yet or said anything. Yeah.
Give me some tomato. Two are on the one check. Listen.
Two are on the one check, all right?
Hello. Can we get one pizza,
but half and half, please?
Yeah, sure. Thank you so much, guys.
Just give it a wee stretch. Give it a wee stretch,
then you put it in. I'm going to go ahead on the next one.
Oh, fuck.
Jesus Christ, man.
Hi, guys. That's you.
Have a good night. Thank you so much. Cheers, guys.
Have a good one.
Using blue cheese, blue cheese is a strong flavour.
Not everybody loves blue cheese as well.
That stretch, though, that I've got there,
that's not cheese. That's dough. That's dough!
How was the pizza? It was the worst pizza.
It was raw.
What I will say is there was no chemistry.
They weren't really chatting to each other,
and when they were, it was a little bit short.
And we stood there for a good minute before being acknowledged.
Tremendous feedback. Thank you so much. Really appreciate it.
You're welcome.
Just final push.
Don't lose any consistency on these final checks, all right?
I know I'm on your back about it. Yeah.
Nothing with anchovies on or anything?
We have no meat at this one. Sorry.
Oh, meatless. They're meatless.
Oh, that's no good!
Right, listen, there was another check that went missing.
If the checks go missing, that's money on the floor.
Yeah, I know, but it's not my fault cos the checks were on there.
This is tiny, mate.
Doing my best. Yeah.
On a challenge purely based on profit...
We've got 20 more to do.
Come on.
..and with the clock counting down...
I don't think we should take any more orders. No, we're not.
Cos we're going to start issuing refunds.
..every last pizza counts.
Two Welsh Dragon sausage pizzas, please. We're out of sausages.
Yeah. That's all right. Thank you very much. No problem.
Just make it blurry, so people can't read it.
We're going to have to remake this one, right?
Take this. Put that one in the bin, bin's open.
We need another veggie, Flo.
Number 33!
Your pizza is ready!
And if you don't come and eat it, I'm going to eat it.
What a dick!
Just get some in the oven.
They've got nothing in the oven at the moment. Let's just keep going.
There's only two of us, doing our best.
Just make like your life depends on it. Yeah, literally.
I've been doing that for the past hour and a half.
Time's up.
I'm so sorry.
We're going to have to refund you.
Apologies, guys. Sorry about that.
I'm starving!
Any tickets not completed will end in refunds.
There you go.
It was gut-wrenching to hand over the money back to the customer
in the end. It was the fact that we had too many orders to deal with
and I think that's a good sign for us.
Do you know how many pizzas it was?
I completely lost count. Loads.
That was chaotic. But we got there.
I think, you know, if we had another two hours, I'd be dead
but we'd be excellent at making pizzas.
If we've not won this, I'm going to be surprised.
Who knows?
I'm buzzing. Super, super happy.
I think we kept it calm and cool under the pressure,
and that we knocked out a really good product.
So, I think that our profit will be pretty high.
Dream team. Let's go. Let's go.
You left me hanging there, Kris.
Fucking belter. Amazing. It's either that or I punch you with
my tomato hand that I've got going on here.
Tomorrow, they'll meet me at the restaurant for the results.
How are you feeling, Kris?
Excited and nervous.
Can't wait to find out what we've done. Yeah.
Here we go again.
What's done is done.
It's all about the numbers.
I think we did pretty well.
Welcome back.
For this challenge,
you really needed to understand your customer...
..keep an eye on your figures,
and, more importantly, communicate as a team,
something every single one of you should be doing
on a daily basis in your own businesses.
Right. Let's start with the Blue team.
Craig, Sam, Amy and Andy.
Meat Little Italy.
Interesting choice of name.
Were there any other potential names?
Porkmeirion.
LAUGHTER
Porkmeirion?
Meat Little Italy is starting to sound somewhat good now. Right.
Pretty simple name,
followed by some pretty simple pizza toppings, too.
I gave you a plethora of incredible ingredients, and you came
up with ham and salami, and chicken and mushroom.
The profit was at the back of the mind for this task,
just to make it basic and clean and tasty.
Yellow team - Gary, Kris and Rachel.
Who was in charge of this team?
Me. Why?
I said last week that I would step up and show my leadership,
so I thought I'd better stand by my word. From the outside in,
it didn't feel like you were all pulling in the same direction
from the start. Is that fair to say?
We were a bit fractured at the start, but as soon
as the service kicked in, I think we pulled our weight as good
as we could have. You went for the veggie options.
The two pizzas you offered were two strong cheeses.
Did it not cross your mind that some of your customers may not
be into those strong cheeses?
We wanted to keep in mind what you said about elevating it up
and doing something slightly different,
so that was in the back of our mind.
Red team -
Kier, Naomi, Flo and Hebe.
You went down the Welsh traditional route.
Whose idea was that?
I think we all... Yeah, we all liked the idea.
20 minutes left,
you ran out of one of the most successful pizzas.
Yeah, that was really unfortunate.
We looked at it from an opinion point of view at the beginning
of how many times do we, as a team, go for a veggie option
over the meat. And that's why we thought about half and half.
And obviously we should have pushed it more towards the meat.
When the pizza experts came in to see your shack,
you offered them pesto in a pot, but they came back
because they couldn't find the pot.
And you told them that, "We brushed it."
The pesto was so popular that we were running out.
You can't charge for something that you're not giving.
You're just brushing the pizza with a fucking paintbrush.
You just can't do that in business. No.
Right, the results.
Based on your sales and what your purchasing was,
I've had the figures calculated.
One team spent on ingredients £146.16,
with sales of £524.76,
a net profit of £378.60.
An 87% margin.
That is phenomenal.
The winning team this week,
congratulations goes to...
..the Blue team.
SQUEALING
Sorry!
Congrats, all four of you.
I wasn't a big fan of the chicken and the ham, but you knew
your market clearly.
And more importantly, your sales were through the roof.
So, that leaves the Red and the Yellow teams.
I'm going to go straight to the worst performing team.
With an overall profit of £227.59...
..the losing team this week is...
..the Yellow team.
Red team, you had an overall profit of £313.74,
JUST behind the winning team, the Blue team.
Had you bought ingredients for six more pizzas or sold the ones
that Kier burnt and stuck in the bin,
you might have won this challenge.
So, Yellow team, you lost.
You three, I feel like you didn't understand your market,
you did not get the tone right before and in the middle of service,
and quality control was not there.
One of you will be leaving this competition tonight.
I'll see you in the restaurant.
Thank you. Blue team, well done. Thank you.
I'm very frustrated to be going in,
because I know I don't deserve to be here.
I'm just a bit gutted.
I knew that with the volume of sales that we did,
that we weren't going to win.
But I didn't think we were going to lose, and I didn't think
that Gordon would be as disappointed as he seemed.
So, I'm taking it a bit hard.
I worked my knuckles off,
working all the way through that, and I think
that was shown. If it wasn't for me, the rest of the challenge
would have fallen apart.
I absolutely should not be the person leaving today.
Sit down, Gary, please.
Hello, Gordon.
Rachel, sit down.
Kris. OK.
Out of all three of you, who was the most experienced
in executing pizzas? Kris.
That's a little bit stupid of you to turn around and take
the reins because you are leading the team down the wrong path,
and there was one guy in that team that was more experienced than both
of you put together. I don't think that I necessarily led us
down the wrong path.
I think all the decisions we made were collective.
The team was led by Rachel.
She had the least experience in that field.
You've successfully hosted many pizza pop-ups with your brother.
This was yours to win.
Why let someone lead that team where they were incapable of leading?
She just appointed herself. After the conversation with you
last week, she had it in her head that it was hers and hers alone,
and there was no wrestling away from that.
Why didn't you draw on Kris with a pizza background?
I tried to. I asked Kris.
He wasn't really stepping forward to open his mouth.
It was like drawing blood from a stone.
He could have driven that team to victory and he refused to -
is that what you're saying?
Yeah, basically. He could have had a bigger voice in that.
Let's talk about the vegetarian pizzas.
That piazza was packed with tourists,
and you go for two of the most complex, strong, smelly cheeses
on a pizza. I know, Gary pushed for the gorgonzola.
I pointed out that I thought that it was too strong,
but I took his advice on board because he's a chef.
In your mind, a vegetarian pizza,
what should be on that pizza?
Artichokes, aubergine. Fucking vegetables. Yeah, exactly.
And we smeared it with cheese.
You totally misjudged your customers.
It was a profit challenge. That was it.
Profit. I hold my hands up and say that it was mostly my fault
because... You don't strike me as the kind of guy, that potentially
I'll go into business with, that misses the fucking brief.
How could it go so wrong?
We had two strong cheeses, so from that perspective
they completely misjudged.
Kris... They didn't even diversify what the options were,
so if someone came in and didn't like a strong cheese, there was no
option for them. You're sounding like you weren't even there.
It was your area of expertise.
When the pizza experts came in, they told me that they were ignored
for about three minutes at the front of the queue.
You were way more concerned talking to Kris and Gary, as opposed
to serving your customers. That's an insult to any customer.
I must be completely on a different planet, then, because when they came
I felt that I was personable, that I've used my skills that I do
in my everyday business and I think that I was considerate.
But maybe I'm wrong.
The pizzas leaving your shack,
inconsistent sizes, undercooked in the centre.
Where was the quality control?
It was difficult for Gary to get the consistency with the doughs right.
I was putting the cheese on while trying to spin the pizzas
at the same time, so I imagine that part of that responsibility
lies on me. Rachel was finishing them all off as well
because she wanted to be head of quality control.
But you were cooking them. Yeah, sure,
but I was also cooking and topping and everything else as well
at the same time. I was doing 75% of the tasks.
So, if you're operating two ovens, what in the hell was Gary doing?
Just stretching the dough.
When the pizza experts came in,
they tried all the pizzas from all three stalls.
They said that yours was the worst. Oh.
It was undercooked, oddly-shaped, and it looked horrendous.
I'm lost for words, young man. Yeah, I'm lost for words as well.
Gordon, as a chef, it's an absolute disgrace.
I said to them on many occasions, "These pizzas are not the same,
"they're not the same." What was their response?
They were telling me that they thought that they were coming out
better each time. Wow.
You don't come across as a doormat.
I don't think you'd be where you are today if you just allowed
yourself to roll over like a fucking Labrador and get tickled.
If you've given up the fight, then let me ask you this...
I'm not giving up the fight. Why should you stay in this competition?
Why? Yeah, why? Because I know I have the drive and determination
to win. I'm better than this, Gordon,
and you'll notice that in the next challenge.
Why should I keep you in this competition?
I'm not going to throw anyone under the bus.
But, truthfully, I find Kris quite hard to work with.
I said that we should be doing two pizzas at a time, keeping the ovens
full at all points. And he just kept saying no.
I might have overseen certain things
that I've made mistakes on, but no-one's perfect and business isn't
a straight line. And I know in hindsight now
where the errors were made.
You're starting to give me the impression
that you're just coasting.
Coasting? Yeah. Why didn't you fight for that leadership
and run that shack? Well, I did eventually. I ran the shack,
but the decisions that have already been made prior to that,
that cost us the task. That's as simple as it is.
Thanks, Kris.
Thank you, Rachel. Thank you.
Thank you, Gary.
Thanks, Gordon.
Fucking hell.
Right, Gary, Rachel and Kris, thank you for that valuable time.
First of all, Gary, quality control across that challenge
was so important.
Honestly, young man, at this stage of the competition, I expected
more from you.
Rachel, I did ask you to step up,
but I don't think you utilised
the skill set that was within your team.
And, Kris, you have the most experience.
And quite frankly, I wasn't seeing any of that across this challenge.
This has been a tough decision.
But the person I will not be investing in...
..is Kris.
Take this experience from this competition and learn.
Never sit back and watch something heading for the rocks
that you could have changed much earlier.
Yes, Gordon. Thanks for the opportunity.
I'm sorry, Kris. We're done.
Good job. Thank you. Thank you.
Rachel and Gary were very close to going home tonight,
but, for me, it was Kris
who had that wealth of knowledge and should have been perfectly
placed to run this challenge,
and I can't go into business with someone who sees a red flag
and does not react.
I wish Gordon all the best.
It's an opportunity lost for him as well.
I don't think he's really got the fair reflection of how hard
I've worked in these two weeks, but I've got big plans.
You will see me again in the future.
You start doubting yourself that you might not be as good
as you think.
But I'll continue to just keep trying as hard as I can
and hopefully I'm in the winning team next week.
It's good to have another chance from Gordon.
I feel very grateful for it, so I'm definitely not going to
end up in this position again.
Next time...
Oy, oy!
I want to test your ability to target completely
different markets.
Ooh! Oh, it's all gone wrong!
Can we move on? You're being rude.
They're cooking, but in the wrong way.
You ready? Yep. Action.
THEY ARGUE You can't handle taking criticism.
That's just turned my mouth into a cat's arsehole.