1 00:00:02,000 --> 00:00:03,520 I'm back on the hunt for the UK's 2 00:00:03,520 --> 00:00:05,360 next top food and drink entrepreneur, 3 00:00:05,360 --> 00:00:08,680 so have hand-picked 12 amazing contenders, each with an incredible 4 00:00:08,680 --> 00:00:09,880 up-and-coming business. 5 00:00:09,880 --> 00:00:14,080 I want to invest £150,000 of my own cash into one of them 6 00:00:14,080 --> 00:00:16,520 and catapult their business to the next level. 7 00:00:16,520 --> 00:00:18,960 But I'm not giving the money away easily. 8 00:00:18,960 --> 00:00:20,560 They'll need to earn it. 9 00:00:20,560 --> 00:00:24,600 This is not good picture any more. This is like a horror movie. 10 00:00:24,600 --> 00:00:26,880 What's all that behind the table? 11 00:00:26,880 --> 00:00:30,560 So I'm setting my contenders a series of food 12 00:00:30,560 --> 00:00:33,680 and drink-related challenges... We want our drinks! 13 00:00:33,680 --> 00:00:35,840 It's fine. It's not fine. 14 00:00:35,840 --> 00:00:38,160 It's a BLEEP show. Oooh! 15 00:00:38,160 --> 00:00:40,520 ..which will test them on every element of the industry. 16 00:00:40,520 --> 00:00:43,280 Close up, please. Does anyone like hot sauce? 17 00:00:43,280 --> 00:00:45,200 What have I done? I want to collaborate. 18 00:00:45,200 --> 00:00:46,760 But you are not listening. 19 00:00:46,760 --> 00:00:48,560 Only one of them will make the grade. 20 00:00:48,560 --> 00:00:50,560 Who'll be my future food star? 21 00:00:50,560 --> 00:00:54,520 This programme contains strong language. 22 00:00:54,520 --> 00:00:59,160 Previously... You 12 will be hosting your own exclusive banquets. 23 00:00:59,160 --> 00:01:01,680 ALL: Cheers. It's on fire! Oh! 24 00:01:03,560 --> 00:01:06,400 Maybe about six... Mm, I'm not sure. 25 00:01:06,400 --> 00:01:09,440 And what's these again? She seems so nervous. 26 00:01:09,440 --> 00:01:13,960 Nobody is setting a standard, and I'm begging for a standard. 27 00:01:13,960 --> 00:01:16,280 If you've given up, I'll take over. 28 00:01:16,280 --> 00:01:20,120 I was overwhelmed, but I stick by the decisions that I made. 29 00:01:20,120 --> 00:01:22,440 If you're not happy with me next week, kick me out. 30 00:01:22,440 --> 00:01:24,480 I should be given the chance to lead a team 31 00:01:24,480 --> 00:01:25,880 and show you what I'm made of. 32 00:01:25,880 --> 00:01:29,080 This competition may be too much, too soon for you. 33 00:01:29,080 --> 00:01:31,240 Sophie, we're done. 34 00:01:49,960 --> 00:01:51,280 Here we go. 35 00:01:51,280 --> 00:01:53,960 Oh, smell that fresh air. That fresh... Yeah. 36 00:01:53,960 --> 00:01:57,240 What is happening, then, folks? Wrestling sharks. 37 00:01:57,240 --> 00:01:59,400 Counting puffins. 38 00:01:59,400 --> 00:02:02,200 It's definitely something water-related. It has to be. 39 00:02:02,200 --> 00:02:04,560 No, it has to be. Deep-sea fishing. 40 00:02:10,600 --> 00:02:13,240 Now, this week, I've asked the contenders to meet me here in 41 00:02:13,240 --> 00:02:17,400 Anglesey, Wales, a real hidden gem in the UK food and drink industry. 42 00:02:17,400 --> 00:02:20,440 Now, this week is all about quality control. 43 00:02:20,440 --> 00:02:22,360 If you're going to be a success in business, 44 00:02:22,360 --> 00:02:25,320 you need to be consistent and have a real eye for detail. 45 00:02:26,840 --> 00:02:29,880 Oh, I can see his speedboat. Here he comes. 46 00:02:29,880 --> 00:02:31,840 Try and remain calm. 47 00:02:31,840 --> 00:02:33,840 Here he is! Oh! Ah! 48 00:02:33,840 --> 00:02:35,960 Yay. Ooh la la. 49 00:02:35,960 --> 00:02:37,840 Good morning! ALL: Good morning. 50 00:02:37,840 --> 00:02:40,800 How are we? Good. Are we ready to go again? 51 00:02:40,800 --> 00:02:42,040 ALL: Yes. 52 00:02:43,320 --> 00:02:46,960 Now, I've invited you here to beautiful Anglesey. 53 00:02:46,960 --> 00:02:51,200 That sea out there is absolutely filled with stunning 54 00:02:51,200 --> 00:02:52,760 fish and seafood. 55 00:02:53,880 --> 00:02:58,400 But today, it's the seaweed that I'm interested in. Lovely. 56 00:02:58,400 --> 00:03:01,600 Today's challenge is all about quality control. 57 00:03:01,600 --> 00:03:06,240 I want you to identify and collect three types 58 00:03:06,240 --> 00:03:08,600 of high-grade, delicious 59 00:03:08,600 --> 00:03:10,960 seaweed by hand. 60 00:03:10,960 --> 00:03:13,760 Now, you'll be in three teams. 61 00:03:13,760 --> 00:03:15,560 Four, four and three. 62 00:03:15,560 --> 00:03:18,280 Let's have Kier. Yeah. 63 00:03:18,280 --> 00:03:21,760 Naomi, Flo, and Hebe. 64 00:03:21,760 --> 00:03:24,200 You are the Red team. 65 00:03:26,200 --> 00:03:29,880 Craig, Sam, Amy, and Andy. 66 00:03:29,880 --> 00:03:31,520 You are the Blue team. 67 00:03:33,440 --> 00:03:36,400 Which leaves Gary, Rachel, and Kris. 68 00:03:36,400 --> 00:03:38,400 You're the Yellow team. 69 00:03:38,400 --> 00:03:42,640 You'll want to win this challenge today because the winning team gets 70 00:03:42,640 --> 00:03:46,200 a huge advantage in tomorrow's big challenge. 71 00:03:46,200 --> 00:03:47,640 What is it, Gordon? 72 00:03:47,640 --> 00:03:49,120 I'll tell you... 73 00:03:51,040 --> 00:03:52,400 ..tomorrow. Ah. 74 00:03:52,400 --> 00:03:53,560 LAUGHTER 75 00:03:53,560 --> 00:03:57,000 Good luck. Off you go. Let's go. Come on! 76 00:03:58,480 --> 00:04:00,480 CHEERING 77 00:04:00,480 --> 00:04:02,560 SCREAMING 78 00:04:05,200 --> 00:04:07,480 Oh, my eyelashes! 79 00:04:07,480 --> 00:04:09,280 She's losing her eyelashes! 80 00:04:09,280 --> 00:04:10,920 SCREAMING 81 00:04:14,280 --> 00:04:15,560 My name is Sam. 82 00:04:15,560 --> 00:04:17,920 I own Hot N Juicy Shrimp LDN, 83 00:04:17,920 --> 00:04:21,040 and we make amazing seafood grills. 84 00:04:21,040 --> 00:04:24,400 I started in my brother's kitchen and then... 85 00:04:24,400 --> 00:04:25,880 SHE IMITATES EXPLOSION 86 00:04:25,880 --> 00:04:29,720 ..to now catering to hundreds of people every weekend. 87 00:04:29,720 --> 00:04:32,280 I would love for Hot N Juicy Shrimp sauce 88 00:04:32,280 --> 00:04:34,680 to be in every cupboard, worldwide. 89 00:04:34,680 --> 00:04:37,560 I don't compromise when it comes to quality. 90 00:04:37,560 --> 00:04:39,880 For me, it's go hard or go home. 91 00:04:41,200 --> 00:04:42,760 SCREAMING 92 00:04:44,400 --> 00:04:46,920 I've sent the contenders to Penmon Point, 93 00:04:46,920 --> 00:04:49,200 on the north-east coast of Anglesey. 94 00:04:50,720 --> 00:04:54,240 One of the most sustainable food sources around, the seaweed industry 95 00:04:54,240 --> 00:04:58,720 is estimated to be worth an incredible £12 billion a year. 96 00:04:58,720 --> 00:05:02,160 I think our main challenge at the moment is getting the gear on. 97 00:05:02,160 --> 00:05:06,080 And with over 650 different species on these beaches, there is money 98 00:05:06,080 --> 00:05:07,160 to be made. 99 00:05:07,160 --> 00:05:10,640 So, does anyone know how you collect seaweed, then? Hustle. 100 00:05:10,640 --> 00:05:12,560 Hustle for that seaweed. Literally. 101 00:05:12,560 --> 00:05:15,000 If you can identify the right ones. 102 00:05:15,000 --> 00:05:17,400 How do we do this? It's annoying me. 103 00:05:17,400 --> 00:05:21,160 You look like a gnome. My cranium's a bit too big for this one. 104 00:05:23,640 --> 00:05:26,400 I'm Kris, and I'm the founder of Rejuvenation Water. 105 00:05:26,400 --> 00:05:28,200 We are a coffee pod business. 106 00:05:28,200 --> 00:05:32,160 Everything from, like, keto coffee, even matcha within a pod. 107 00:05:32,160 --> 00:05:34,640 I'm not one to back down from confrontation, especially 108 00:05:34,640 --> 00:05:36,200 if I think I'm right. 109 00:05:36,200 --> 00:05:38,720 But then I think you've got to be very persuasive. 110 00:05:38,720 --> 00:05:41,440 I think if you're too alpha plus in that kind of situation, 111 00:05:41,440 --> 00:05:43,640 then, you just end up butting heads with people. 112 00:05:43,640 --> 00:05:46,920 It's not necessarily the best way for me to win this competition. 113 00:05:49,320 --> 00:05:51,080 To help me judge this challenge, 114 00:05:51,080 --> 00:05:53,880 I've enlisted the services of Christian Berger, one 115 00:05:53,880 --> 00:05:58,760 of the co-founders of Pebl, the first seaweed hatchery in Wales. 116 00:05:58,760 --> 00:06:01,600 Christian. Good to see you, sir. How are you doing? 117 00:06:01,600 --> 00:06:02,880 Very well, indeed, thank you. 118 00:06:02,880 --> 00:06:06,440 So, seaweed is growing in abundance across all these little coves. 119 00:06:06,440 --> 00:06:11,360 Yeah. So, because we've got over 650 different species, 120 00:06:11,360 --> 00:06:15,040 if we can harvest different ones at different times of year, we can have 121 00:06:15,040 --> 00:06:17,920 seaweed as a food all year round, which makes it very sustainable. 122 00:06:17,920 --> 00:06:21,960 Sure. In terms of the three types of species of seaweed today 123 00:06:21,960 --> 00:06:24,440 for the contenders, what are they going to be looking for? 124 00:06:24,440 --> 00:06:27,440 First of all, dulce. Dulce. Deep red or purple. You've got 125 00:06:27,440 --> 00:06:32,000 very smooth blades. And these round, fingery lobes. 126 00:06:32,000 --> 00:06:34,080 Beautiful. The second one? 127 00:06:34,080 --> 00:06:36,000 Sea lettuce. Bright green. 128 00:06:36,000 --> 00:06:38,680 It's a green type of seaweed. It's almost transparent. 129 00:06:38,680 --> 00:06:40,280 So, dulce, sea lettuce. 130 00:06:40,280 --> 00:06:42,640 And the third one? Sugar kelp. 131 00:06:42,640 --> 00:06:46,560 This is a baby, but that will grow up to two or three metres. 132 00:06:46,560 --> 00:06:49,120 Wow. What's your favourite? I'm a big fan of dulce. 133 00:06:49,120 --> 00:06:52,840 When you dry it and fry it, it tastes very much like bacon. 134 00:06:52,840 --> 00:06:54,080 Really? 135 00:06:54,080 --> 00:06:56,640 The DLT. Look at that thing. 136 00:06:56,640 --> 00:06:58,160 Bacon of the sea. 137 00:07:02,080 --> 00:07:05,320 There's a really nice, salty taste to the seaweed, which is lovely. 138 00:07:05,320 --> 00:07:08,480 Best thing to do is close your eyes and just imagine it's 139 00:07:08,480 --> 00:07:10,840 the arse end of a royal Berkshire pig. 140 00:07:10,840 --> 00:07:12,760 CHRISTIAN LAUGHS 141 00:07:12,760 --> 00:07:14,000 Mm! 142 00:07:19,160 --> 00:07:21,280 Right. Are we feeling good? ALL: Yeah. 143 00:07:21,280 --> 00:07:26,200 So, I said earlier, I want each team to select one perfect sample 144 00:07:26,200 --> 00:07:28,240 of three specific seaweeds. 145 00:07:28,240 --> 00:07:32,280 But Christian and I are not going to show you any examples. 146 00:07:32,280 --> 00:07:34,520 We're going to describe them. 147 00:07:34,520 --> 00:07:35,680 Oh. 148 00:07:35,680 --> 00:07:40,160 Dulce is a deep purple in colour, a child's hand in size. 149 00:07:40,160 --> 00:07:45,200 You will find dulce in dark, shaded, cool areas. 150 00:07:45,200 --> 00:07:48,920 Sea lettuce is a luminous green. 151 00:07:48,920 --> 00:07:50,280 It's very thin. 152 00:07:50,280 --> 00:07:53,800 It's very delicate, almost transparent. 153 00:07:53,800 --> 00:07:57,400 Sugar kelp has some ripples all along its surface. 154 00:07:57,400 --> 00:08:02,680 And I want you to collect one strand of sugar kelp, with a minimum 155 00:08:02,680 --> 00:08:05,440 of 20cm in length. 156 00:08:05,440 --> 00:08:07,840 Now, I'm giving you ten minutes. 157 00:08:09,360 --> 00:08:14,320 You make one cut, and that's the sample you must keep. 158 00:08:14,320 --> 00:08:16,960 No waste, no second chances. 159 00:08:16,960 --> 00:08:19,240 Understood? Yes. Yes. Yes. 160 00:08:19,240 --> 00:08:22,240 Your ten minutes start now. 161 00:08:22,240 --> 00:08:24,760 Let's go. Ah! 162 00:08:24,760 --> 00:08:27,000 Come on, team. Wait, we need to be organised. 163 00:08:27,000 --> 00:08:29,200 I'm going to take the lead on this task. OK. 164 00:08:29,200 --> 00:08:31,600 He said last week that he didn't see the fire, so I'm going 165 00:08:31,600 --> 00:08:32,800 to bring the fire. 166 00:08:32,800 --> 00:08:35,800 So it's probably best if four pairs of eyes on the same thing, 167 00:08:35,800 --> 00:08:38,760 about three and a half minutes, move on and try to do the same thing. 168 00:08:38,760 --> 00:08:41,680 Ten minutes is going to fly by. Ah! 169 00:08:41,680 --> 00:08:43,400 Ooh la la! 170 00:08:41,680 --> 00:08:43,400 LAUGHTER 171 00:08:43,400 --> 00:08:45,640 I think this is the sugar kelp. 172 00:08:45,640 --> 00:08:48,240 First on the menu is the sugar kelp. 173 00:08:49,280 --> 00:08:51,920 Didn't he say that it's got dimples that runs all the way along? 174 00:08:51,920 --> 00:08:55,000 Oh, but look. See here? See here? There's a little hole in that, too. 175 00:08:55,000 --> 00:08:57,240 Quality control is essential. 176 00:08:57,240 --> 00:09:00,280 And as well as identifying the correct species, the teams 177 00:09:00,280 --> 00:09:02,960 need to collect perfect samples. 178 00:09:02,960 --> 00:09:04,440 We've got loads of kelp around here. 179 00:09:04,440 --> 00:09:06,600 Looking out for nothing growing on it, no blemishes. 180 00:09:06,600 --> 00:09:08,920 This is all scratched. Anything near the rocks, 181 00:09:08,920 --> 00:09:11,680 I think it's going to be really scratched and damaged. 182 00:09:11,680 --> 00:09:14,640 So this is a very long piece of kelp, but it's a bit 183 00:09:14,640 --> 00:09:16,760 sort of gnarled. 184 00:09:16,760 --> 00:09:19,640 This one looks quite healthy right up until the end. 185 00:09:19,640 --> 00:09:22,040 The colour looks more uniform on this one. Yeah, yeah. 186 00:09:22,040 --> 00:09:23,760 So we'll go with that. 187 00:09:25,960 --> 00:09:28,600 Halfway, guys! Five minutes gone! 188 00:09:28,600 --> 00:09:30,160 Let's go! We're halfway. 189 00:09:30,160 --> 00:09:32,560 We haven't seen any lettuce, either, yet. 190 00:09:32,560 --> 00:09:36,680 Second sample to gather... This is definitely sea lettuce. 191 00:09:36,680 --> 00:09:39,000 ..the luminous green sea lettuce. 192 00:09:39,000 --> 00:09:41,800 No, no, I don't like that one. I don't like the quality there. 193 00:09:41,800 --> 00:09:44,280 I think we should take a cut of that sea lettuce there. 194 00:09:44,280 --> 00:09:46,520 Hold on a second. It's supposed to be a luminous green. 195 00:09:46,520 --> 00:09:49,280 Yeah, that's luminous green. Wouldn't go as far as "luminous". 196 00:09:49,280 --> 00:09:52,560 I know. I know. This is... Like that? 197 00:09:52,560 --> 00:09:54,120 This one? Definitely. 198 00:09:54,120 --> 00:09:56,320 All right, guys, we're down to four minutes. 199 00:09:56,320 --> 00:09:59,000 OK. Definitely. That is the sea lettuce. 200 00:10:00,440 --> 00:10:03,000 There's loads of that purple stuff here. Look at that. 201 00:10:03,000 --> 00:10:06,320 And the final sample I've asked for - dulce - 202 00:10:06,320 --> 00:10:09,040 purple and handlike in shape. 203 00:10:09,040 --> 00:10:12,040 Last minute! 60 seconds to go. 204 00:10:12,040 --> 00:10:14,640 Time's running out here. We need to take a sample. Yeah. 205 00:10:14,640 --> 00:10:17,800 You can tell they're starting to panic a bit. Oh, God. 206 00:10:17,800 --> 00:10:21,400 Oh, my God! A crab fell out right there. 207 00:10:21,400 --> 00:10:24,040 That's that. That's the finger thing. There's one! 208 00:10:24,040 --> 00:10:25,800 Should we go for it? 209 00:10:25,800 --> 00:10:27,280 30 seconds! 210 00:10:27,280 --> 00:10:29,640 We're about to run out of time. OK, cut it. 211 00:10:29,640 --> 00:10:31,880 Let's go. Looking good. 212 00:10:31,880 --> 00:10:34,280 We're going to have to hurry up. Oh, this is dark. 213 00:10:34,280 --> 00:10:37,240 This looks purple to me. Look how this looks. 214 00:10:37,240 --> 00:10:39,320 Look, guys, look, look. It needs to be big. 215 00:10:39,320 --> 00:10:41,320 Five, four... 216 00:10:41,320 --> 00:10:43,840 Shall I just cut this? It's too small. It's too small. 217 00:10:43,840 --> 00:10:45,440 And stop! 218 00:10:45,440 --> 00:10:47,560 No! This might be it. 219 00:10:49,560 --> 00:10:51,720 Oh! We'll see how we did. 220 00:10:51,720 --> 00:10:54,360 Yeah. We don't know how the other teams did. 221 00:10:54,360 --> 00:10:57,000 Two of the samples, I'm feeling really, really confident about. 222 00:10:57,000 --> 00:11:00,080 One sample, not so confident about that. 223 00:11:00,080 --> 00:11:02,480 That one was definitely tough. We ran out of time. 224 00:11:02,480 --> 00:11:06,000 If we had another 30 seconds, I thought maybe we'll take this. 225 00:11:06,000 --> 00:11:07,520 We'll take this challenge. 226 00:11:08,680 --> 00:11:10,640 Let's see what Gordon says. 227 00:11:16,480 --> 00:11:19,920 Now, this was all about quality control today. 228 00:11:19,920 --> 00:11:24,120 Your challenge was to collect one sample of dulce, 229 00:11:24,120 --> 00:11:27,320 sea lettuce and sugar kelp. 230 00:11:27,320 --> 00:11:31,120 First, let's take a look at what the Blue team have picked. 231 00:11:31,120 --> 00:11:33,400 Oh. Oh, yeah. 232 00:11:33,400 --> 00:11:35,960 That is good. That's stunning. 233 00:11:35,960 --> 00:11:37,760 That is really impressive. 234 00:11:37,760 --> 00:11:40,840 I'm jealous. I've got kelp envy. Yeah. 235 00:11:40,840 --> 00:11:42,880 Red team, good job. 236 00:11:42,880 --> 00:11:45,120 The dulce, we felt that was one of the best ones. 237 00:11:45,120 --> 00:11:48,120 The biggest, beautifully cut, and pristine. 238 00:11:49,400 --> 00:11:51,280 Yellow team, let's take a look. 239 00:11:51,280 --> 00:11:53,880 That is not sugar kelp. 240 00:11:53,880 --> 00:11:56,840 This is kelp, but a different type of kelp. 241 00:11:56,840 --> 00:12:00,440 It's missing the ripples. Right? And where's the dulce? 242 00:12:00,440 --> 00:12:01,800 LAUGHTER 243 00:12:01,800 --> 00:12:03,120 That's it?! 244 00:12:04,880 --> 00:12:07,000 OK. Results time. 245 00:12:08,920 --> 00:12:12,360 In third place was the most disappointing team. 246 00:12:12,360 --> 00:12:14,520 Didn't understand the brief, no quality control. 247 00:12:14,520 --> 00:12:18,040 And some of the things in the bucket completely missed the mark. 248 00:12:20,320 --> 00:12:21,960 The Yellow team. 249 00:12:24,320 --> 00:12:27,160 First place was a close finish. 250 00:12:29,040 --> 00:12:33,760 But the winning team...that got three for three. 251 00:12:35,160 --> 00:12:36,640 Congratulations... 252 00:12:37,760 --> 00:12:39,040 ..Blue team. 253 00:12:39,040 --> 00:12:40,440 Yeah! 254 00:12:44,920 --> 00:12:46,720 Wow. Blue team, well done. 255 00:12:46,720 --> 00:12:51,160 That means tomorrow, across your next big challenge, you've got 256 00:12:51,160 --> 00:12:52,520 a big advantage. 257 00:12:52,520 --> 00:12:54,920 All four of you should be very proud. All of you, 258 00:12:54,920 --> 00:12:58,240 get some rest because, tomorrow, you're going to need it. 259 00:12:58,240 --> 00:13:00,800 Off you go. Well done. Thank you. 260 00:13:00,800 --> 00:13:02,360 THEY LAUGH 261 00:13:02,360 --> 00:13:04,520 You literally called the dulce. 262 00:13:04,520 --> 00:13:07,560 I'm happy. I'm so happy. I'm so happy. 263 00:13:07,560 --> 00:13:09,880 I have no idea what the challenge will be tomorrow. 264 00:13:09,880 --> 00:13:11,440 No idea what the advantage will be. 265 00:13:11,440 --> 00:13:14,280 But when it comes, we're going to smash it. 266 00:13:14,280 --> 00:13:16,120 Oh, we were so close. 267 00:13:16,120 --> 00:13:20,200 Never in my wildest dreams did I think it was possible 268 00:13:20,200 --> 00:13:22,240 to get kelp envy. 269 00:13:22,240 --> 00:13:26,520 But when I saw that beautiful piece of kelp, 270 00:13:26,520 --> 00:13:28,320 I just knew they had it. 271 00:13:29,680 --> 00:13:32,080 I'm disappointed. We got one completely wrong. 272 00:13:32,080 --> 00:13:33,600 Losing tomorrow can't happen. 273 00:13:33,600 --> 00:13:36,440 I think if we lose tomorrow, I'm probably going to go out. 274 00:13:36,440 --> 00:13:39,400 It wasn't a nice bit of kelp. There's a nice bit of kelp there. 275 00:13:39,400 --> 00:13:41,400 LAUGHTER 276 00:13:54,040 --> 00:13:57,440 A new day, a new challenge awaits. 277 00:13:57,440 --> 00:13:59,200 Keeping quality control in mind, 278 00:13:59,200 --> 00:14:02,040 the contenders' business skills are about to be put to the test, 279 00:14:02,040 --> 00:14:04,440 with a little Italian twist. 280 00:14:05,400 --> 00:14:08,480 Oh. Oh. Oh, look at that. 281 00:14:08,480 --> 00:14:11,720 It's literally like Italy. Stunning, isn't it? 282 00:14:13,200 --> 00:14:15,920 It's like something out of a postcard. 283 00:14:17,240 --> 00:14:20,440 I'm in beautiful Portmeirion, an amazing village where the Italian 284 00:14:20,440 --> 00:14:24,000 Riviera meets the stunning rural Wales coastline. 285 00:14:24,000 --> 00:14:26,600 Now, over 200,000 visitors come here every year. 286 00:14:26,600 --> 00:14:29,920 And trust me, when those tourists get hungry and the sun comes out, 287 00:14:29,920 --> 00:14:32,720 I promise you, there's money to be made. 288 00:14:34,840 --> 00:14:37,480 I don't think I've been anywhere this pretty. 289 00:14:37,480 --> 00:14:41,080 No, I don't know how many more pretty places I can take. 290 00:14:41,080 --> 00:14:43,000 OK. Pizza oven. 291 00:14:43,000 --> 00:14:46,000 It looks like we're going to make pizza. Ready for that? 292 00:14:46,000 --> 00:14:47,680 Are you good at them? I'm good at them. 293 00:14:47,680 --> 00:14:49,080 You're good at them. 294 00:14:50,440 --> 00:14:52,040 Good morning. ALL: Good morning. 295 00:14:52,040 --> 00:14:54,000 How are we feeling? Great. Good. 296 00:14:54,000 --> 00:14:57,400 Welcome to Portmeirion, on the northwest coast of Wales. 297 00:14:57,400 --> 00:14:59,200 Little Italy by the sea! 298 00:15:00,640 --> 00:15:05,520 Now, for your next big challenge, I want to see how all three teams 299 00:15:05,520 --> 00:15:07,640 run a business. 300 00:15:07,640 --> 00:15:11,240 All of you will be selling pizzas 301 00:15:11,240 --> 00:15:13,880 to locals and tourists. 302 00:15:13,880 --> 00:15:16,480 If you want to maximise your profits today, you're going 303 00:15:16,480 --> 00:15:19,760 to need to really keep an eye on quality control throughout, 304 00:15:19,760 --> 00:15:22,480 because the team that makes the most money wins. 305 00:15:22,480 --> 00:15:24,160 It's as simple as that. 306 00:15:25,440 --> 00:15:28,880 Now, I'll give you a demo on how to make a basic, delicious 307 00:15:28,880 --> 00:15:32,640 pizza using these incredible ovens. 308 00:15:32,640 --> 00:15:34,760 Watch and learn. 309 00:15:34,760 --> 00:15:37,000 Now, we've all tasted pizza, yes? Yeah. 310 00:15:37,000 --> 00:15:39,680 The secret is in the execution. 311 00:15:39,680 --> 00:15:41,640 So, manipulate this dough. 312 00:15:41,640 --> 00:15:43,880 OK? Don't tear it. 313 00:15:43,880 --> 00:15:46,360 Use your fingers. Stretch and push. 314 00:15:46,360 --> 00:15:48,400 Too thick, it's going to come out raw. 315 00:15:48,400 --> 00:15:50,720 Too thin, it's going to tear and burn. 316 00:15:50,720 --> 00:15:55,800 OK. Touch of semolina, and use the back of your hands. 317 00:15:55,800 --> 00:15:59,280 And all I'm doing is letting the dough stretch. 318 00:15:59,280 --> 00:16:01,440 Any big blisters - just burst. 319 00:16:01,440 --> 00:16:05,400 OK? You've got to be quick and accurate on top of here. 320 00:16:05,400 --> 00:16:07,320 Up and over. 321 00:16:07,320 --> 00:16:09,960 Take your sauce into the middle. 322 00:16:09,960 --> 00:16:12,440 Now, we want a centimetre from the outside. 323 00:16:12,440 --> 00:16:16,040 From there, a little touch of mozzarella. 324 00:16:16,040 --> 00:16:18,280 Don't go crazy on the garnish. Yeah? 325 00:16:18,280 --> 00:16:21,160 Be smart. And in she goes. 326 00:16:21,160 --> 00:16:23,640 Now, watch. We cook with our eyes now. Every 30 seconds, 327 00:16:23,640 --> 00:16:27,160 you've got to turn that. As it starts to blister, in, 328 00:16:27,160 --> 00:16:30,200 lift gently, manipulate, all the way under, 329 00:16:30,200 --> 00:16:32,960 and turn round. Flo, you good? 330 00:16:32,960 --> 00:16:34,520 I'm good, I'm good. Excellent. 331 00:16:34,520 --> 00:16:36,880 I will nail it this week. 332 00:16:36,880 --> 00:16:38,760 I'm HOPING you're going to nail it! 333 00:16:38,760 --> 00:16:42,520 Twist round. 90 seconds, guys. 334 00:16:42,520 --> 00:16:44,640 And then out. 335 00:16:45,800 --> 00:16:49,760 Now, from there, I'm going to do some fresh basil. 336 00:16:49,760 --> 00:16:51,920 Season that. A little touch of rock salt inside. 337 00:16:51,920 --> 00:16:56,320 Rip it up and just tear. And then a little brush of extra 338 00:16:56,320 --> 00:17:00,280 virgin olive oil on the crust around the outside. 339 00:17:00,280 --> 00:17:03,080 And there we go, a very simple, delicious margherita. 340 00:17:03,080 --> 00:17:05,600 Now, that's the baseline. 341 00:17:05,600 --> 00:17:09,280 I've seen what talent we have in this competition. 342 00:17:09,280 --> 00:17:13,000 Elevate it, get familiar with the dough. Get that right, 343 00:17:13,000 --> 00:17:15,160 you'll be turning lots of dough today. Understood? 344 00:17:15,160 --> 00:17:16,200 Yes. 345 00:17:16,200 --> 00:17:19,960 Blue team, because you won that seaweed challenge yesterday, 346 00:17:19,960 --> 00:17:25,360 I'm giving you some additional, unique pizza instructions 347 00:17:25,360 --> 00:17:28,240 from two very talented pizza experts. 348 00:17:28,240 --> 00:17:31,680 Yay. Damn it. This is all about profit. Understand that. 349 00:17:31,680 --> 00:17:34,320 I want to go into business with somebody that understands 350 00:17:34,320 --> 00:17:37,440 how to make money, not lose it. All of you, good luck. 351 00:17:37,440 --> 00:17:39,840 Off you go. Head up to the piazza. Thank you. 352 00:17:46,440 --> 00:17:49,480 Pizza is my favourite food. I have a pizza oven. 353 00:17:49,480 --> 00:17:51,080 Really? I've used it a couple of times. 354 00:17:51,080 --> 00:17:54,040 Really?! Yeah. So you can deal with the pizza oven? Yeah. 355 00:17:54,040 --> 00:17:59,960 I have extensive experience with pizza on a personal level, 356 00:17:59,960 --> 00:18:02,480 as in, I eat a lot of it. 357 00:18:02,480 --> 00:18:05,720 On a professional level, less so. 358 00:18:05,720 --> 00:18:07,160 The key's in the base. 359 00:18:07,160 --> 00:18:09,920 As long as the base is thin enough, we should be fine. 360 00:18:09,920 --> 00:18:13,160 My brother's got a pizza pop-up. I've helped him out a lot. 361 00:18:13,160 --> 00:18:14,840 I know what works, what doesn't work. 362 00:18:14,840 --> 00:18:16,640 I think the beauty is in the simplicity. 363 00:18:16,640 --> 00:18:18,840 I don't think we should play it super, super safe. 364 00:18:18,840 --> 00:18:20,640 I think we still have to have an edge. 365 00:18:20,640 --> 00:18:25,000 I am not leading a team into the grilling. It's not happening. 366 00:18:25,000 --> 00:18:28,520 Rachel self-appointed herself as a leader after last week's grilling. 367 00:18:28,520 --> 00:18:31,040 Bearing in mind my brother's got sourdough pizza pop-up, 368 00:18:31,040 --> 00:18:33,440 I've got quite a lot of expertise in knowing how each 369 00:18:33,440 --> 00:18:34,880 of the different roles work. 370 00:18:34,880 --> 00:18:37,120 I hope Rachael listens to us all, but we'll have to see 371 00:18:37,120 --> 00:18:39,200 what actually happens. 372 00:18:39,200 --> 00:18:41,360 If you were here today and you needed to order a pizza, 373 00:18:41,360 --> 00:18:44,640 what would it be? I like meaty pizzas. 374 00:18:44,640 --> 00:18:47,360 Pepperoni is actually the most popular pizza. Yeah. 375 00:18:47,360 --> 00:18:51,320 I think meat is a good choice. Meat. Meat! Meat-eaters. 376 00:18:53,000 --> 00:18:56,800 We can have meat and meat-free, like, locally sourced ingredients. 377 00:18:56,800 --> 00:18:59,400 A traditional Welsh would be good. Tackling the fact it's local 378 00:18:59,400 --> 00:19:02,480 and it's Welsh would be a hit. That is our anchor. 379 00:19:04,040 --> 00:19:05,680 Meat's going to be more expensive. 380 00:19:05,680 --> 00:19:07,360 I feel like the veggie is the way to go. 381 00:19:07,360 --> 00:19:09,760 We're not going to switch off vegans, vegetarians 382 00:19:09,760 --> 00:19:12,080 at the same time. Exactly. Meat-free it is, then. 383 00:19:12,080 --> 00:19:14,920 So what are we going to call the stall? I quite like Dough. 384 00:19:14,920 --> 00:19:17,520 OK. For me, with the setting that we've got here, it's pretty 385 00:19:17,520 --> 00:19:21,120 much like Amalfi in Wales, so we could try and combine the two names. 386 00:19:21,120 --> 00:19:24,080 What about A Pizza Little Italy? 387 00:19:24,080 --> 00:19:25,760 A Pizza Little Italy? Yeah. 388 00:19:25,760 --> 00:19:27,960 I can't even say it. OK. 389 00:19:27,960 --> 00:19:29,680 What about Porkmeirion? 390 00:19:29,680 --> 00:19:31,160 No, no. 391 00:19:31,160 --> 00:19:32,800 Pizza Di Welsh? Pizza Di Wales... 392 00:19:32,800 --> 00:19:35,160 I like it. Yeah. 393 00:19:35,160 --> 00:19:38,080 Meat Little Italy? Like, as in "meet Little Italy". 394 00:19:38,080 --> 00:19:39,960 Oh, yes! Meat Little Italy. 395 00:19:39,960 --> 00:19:41,840 Pizza Di... Portmeirion. 396 00:19:41,840 --> 00:19:44,320 I like this one. OK, let's go. 397 00:19:47,920 --> 00:19:51,080 I've placed three pizza stalls in the piazza, which each team 398 00:19:51,080 --> 00:19:52,840 will cook and sell from. 399 00:19:52,840 --> 00:19:55,160 This is our location. Let's do it. Let's do it. 400 00:19:55,160 --> 00:19:58,440 Whoa! Look at this. It looks beautiful, doesn't it? 401 00:19:58,440 --> 00:20:00,960 Two pizza ovens. Wow. It's big. 402 00:20:00,960 --> 00:20:02,960 It's actually really big. Wow. 403 00:20:02,960 --> 00:20:04,960 All these options. Oh, wow. 404 00:20:04,960 --> 00:20:06,200 Here we go. 405 00:20:06,200 --> 00:20:09,080 Today is all about running a business, so I need to see how they perform. 406 00:20:09,080 --> 00:20:12,360 Pizzas are very cheap to make, but they can turn a huge profit. 407 00:20:12,360 --> 00:20:15,480 The only way to win this challenge is to know your market, work well 408 00:20:15,480 --> 00:20:18,960 as a team, and more importantly, when the shit hits the fan, know 409 00:20:18,960 --> 00:20:21,160 how to bounce back quickly. 410 00:20:23,200 --> 00:20:25,360 So we've got two ovens. There we go. 411 00:20:25,360 --> 00:20:28,520 One server, with one cook, for one oven, and so on. 412 00:20:28,520 --> 00:20:30,160 There's no reason we can't do this. 413 00:20:30,160 --> 00:20:33,160 My gut told me that I need to go on the cooking team. 414 00:20:33,160 --> 00:20:35,280 The reason why I'm here is the blondies, 415 00:20:35,280 --> 00:20:37,400 and that is a production line. 416 00:20:37,400 --> 00:20:41,560 So I know that if I can make 500 blondies, 417 00:20:41,560 --> 00:20:43,160 I can make 100 pizzas. 418 00:20:44,640 --> 00:20:47,360 I do the dough. I do the ingredients, I do the toppings. 419 00:20:47,360 --> 00:20:49,440 Sorry. I pass it here. 420 00:20:49,440 --> 00:20:51,240 You pick it up, you put it in. 421 00:20:51,240 --> 00:20:53,560 Kier and myself are in the kitchen. 422 00:20:53,560 --> 00:20:56,920 I'm doing all the pizzas, and he's cooking the pizzas. 423 00:20:56,920 --> 00:21:01,040 And Naomi and Hebe are doing the front service. 424 00:21:01,040 --> 00:21:04,720 I'm a little bit worried about making pizzas on my own. 425 00:21:04,720 --> 00:21:06,760 If I have to help you, I might have to help you. 426 00:21:06,760 --> 00:21:09,560 But if I've got two ovens on the go, probably won't have time. 427 00:21:09,560 --> 00:21:12,480 I feel like it's on me again! No, it's not. 428 00:21:12,480 --> 00:21:14,480 We're a team. What's the number-one thing? 429 00:21:14,480 --> 00:21:16,160 What's the number one rule? 430 00:21:16,160 --> 00:21:17,640 No... No shouting. 431 00:21:17,640 --> 00:21:19,760 And have fun. Right. That's it. 432 00:21:21,000 --> 00:21:24,680 My name is Keir, and I own a company called Condimaniac. 433 00:21:24,680 --> 00:21:27,720 We make crazy condiments for adventurous eaters. 434 00:21:29,400 --> 00:21:33,280 We make things that you wouldn't find in the supermarket. 435 00:21:33,280 --> 00:21:35,400 Maple, mustard, relish. Burnt toast 436 00:21:35,400 --> 00:21:37,920 seasoning was something I really wanted to do. 437 00:21:37,920 --> 00:21:40,400 I think if you really care about something, then you should 438 00:21:40,400 --> 00:21:43,080 really try your best. So I throw myself into things. 439 00:21:43,080 --> 00:21:46,520 Sometimes it goes well, sometimes it blows up in my face. 440 00:21:49,640 --> 00:21:52,600 I think that you should help Gary to make the bases. 441 00:21:52,600 --> 00:21:54,240 I don't think it works like that. 442 00:21:54,240 --> 00:21:56,760 From my experience, the person who makes that flings it, 443 00:21:56,760 --> 00:21:59,160 and then you've got 90 seconds. You need to be nurturing it 444 00:21:59,160 --> 00:22:01,720 as it's going round, while the other person is making pizza. 445 00:22:01,720 --> 00:22:04,000 If we're both doing this... So, one makes, one cooks? 446 00:22:04,000 --> 00:22:06,840 Yeah. I think two at a time makes more sense. 447 00:22:06,840 --> 00:22:09,240 I know what you're saying, but in practice it doesn't work. 448 00:22:09,240 --> 00:22:12,080 The base is the thing that's going to take the longest amount of time. 449 00:22:12,080 --> 00:22:16,520 I think that two of you on bases, and turning, someone doing turning. 450 00:22:16,520 --> 00:22:18,800 As soon as you start turning it, you can't leave it. 451 00:22:18,800 --> 00:22:21,400 Kris, right now at this moment, is not on the same page at all. 452 00:22:21,400 --> 00:22:23,320 I think he's going to be the biggest problem. 453 00:22:23,320 --> 00:22:26,200 But I'll just whip him into shape. 454 00:22:26,200 --> 00:22:28,960 I mean, I've tried it. I've tried it with thousands and thousands. 455 00:22:28,960 --> 00:22:30,280 But we've not tried it. 456 00:22:30,280 --> 00:22:32,720 And this isn't your outside life, this is, like, our task. 457 00:22:32,720 --> 00:22:35,480 So we need to try it together and learn from the mistakes together. 458 00:22:35,480 --> 00:22:37,360 And I think that's the right thing to do. OK. 459 00:22:48,920 --> 00:22:51,560 While the teams are busy planning their pizza pop-ups, 460 00:22:51,560 --> 00:22:54,920 I've arranged to meet a couple of Welsh pizza wizards. 461 00:22:54,920 --> 00:22:57,120 Born from a mutual love of pizza, 462 00:22:57,120 --> 00:23:02,280 Ieuan and Jez began Ffwrnes in 2014 with the help of their trusty 463 00:23:02,280 --> 00:23:05,280 three-wheeled van, Smokey Pete. 464 00:23:05,280 --> 00:23:07,640 With a passion for Neapolitan pizzas, 465 00:23:07,640 --> 00:23:11,040 the boys combine traditional Italian skills with the best produce 466 00:23:11,040 --> 00:23:12,560 Wales has to offer. 467 00:23:16,040 --> 00:23:19,200 Gents, good morning. Good morning. Lovely to meet you. Likewise. 468 00:23:19,200 --> 00:23:20,920 An absolute pleasure to see you both. 469 00:23:20,920 --> 00:23:23,080 First of all, congratulations on the success. 470 00:23:23,080 --> 00:23:24,160 What's this one here? 471 00:23:24,160 --> 00:23:26,520 We went up to London, competed in a pizza festival. 472 00:23:26,520 --> 00:23:29,120 This is the one we made. So we've gone for a white base. 473 00:23:29,120 --> 00:23:31,440 There's no tomato sauce on it, so it's just mozzarella. 474 00:23:31,440 --> 00:23:34,560 We've gone soppressata, soft, spreadable chorizo. 475 00:23:34,560 --> 00:23:36,320 And then we've got some goat's cheese. 476 00:23:36,320 --> 00:23:39,000 And we finish it off with some raw Welsh honey from Cardiff as well. 477 00:23:39,000 --> 00:23:41,360 It's a messy one. Don't you worry about that. 478 00:23:41,360 --> 00:23:43,680 In terms of the contenders today, what should they not 479 00:23:43,680 --> 00:23:46,560 be doing with those pizzas? Not taking too many orders. 480 00:23:46,560 --> 00:23:49,120 Once that person orders, they're going to be expecting 481 00:23:49,120 --> 00:23:50,560 their pizzas quite quickly. 482 00:23:50,560 --> 00:23:53,520 So you don't want people ordering and then waiting another 30 minutes. 483 00:23:53,520 --> 00:23:56,280 Above all, street food is a performance. Sure. 484 00:23:56,280 --> 00:23:58,640 You need to look like you're enjoying it. Absolutely. 485 00:23:58,640 --> 00:24:01,360 That's delicious, by the way. There's two of you on a busy day. 486 00:24:01,360 --> 00:24:04,760 What's the most pizzas you've ever put together? Well over 100. 487 00:24:04,760 --> 00:24:07,720 But then with a team of three or four, we've put out over 600 488 00:24:07,720 --> 00:24:10,200 in a day. The Blue team won a big advantage. 489 00:24:10,200 --> 00:24:12,840 You're going to give them a good insight to perfecting 490 00:24:12,840 --> 00:24:15,640 the perfect pizza. Looking forward to it. 491 00:24:18,360 --> 00:24:21,120 With the stalls opening in an hour... What are we doing here? 492 00:24:21,120 --> 00:24:22,560 Make some fucking pizzas. 493 00:24:22,560 --> 00:24:25,200 ..the teams need to quickly get to grips with the art 494 00:24:25,200 --> 00:24:26,640 of pizza-making. 495 00:24:26,640 --> 00:24:28,560 Are you sure that you put that underneath 496 00:24:28,560 --> 00:24:30,360 before you started topping it? Yeah. 497 00:24:30,360 --> 00:24:32,120 Positive? Yeah. 100%? 498 00:24:33,480 --> 00:24:35,400 Base, then tomato, then mozzarella. 499 00:24:35,400 --> 00:24:39,400 So as far as actually making the pizzas go, like, one of my big 500 00:24:39,400 --> 00:24:42,240 fears was, like, burning the pizzas too much. 501 00:24:42,240 --> 00:24:45,160 That's the bit that Gordon made look really easy. 502 00:24:45,160 --> 00:24:47,840 Uh, Kier. Kier. Oh, fuck! 503 00:24:47,840 --> 00:24:49,320 HE LAUGHS 504 00:24:50,880 --> 00:24:52,920 It's fine. It's fine. 505 00:24:52,920 --> 00:24:54,120 We're good. 506 00:24:58,120 --> 00:24:59,960 I don't think I rolled it thin enough, 507 00:24:59,960 --> 00:25:01,600 because this is an oblong pizza. 508 00:25:01,600 --> 00:25:03,600 Let's try this again. 509 00:25:03,600 --> 00:25:05,400 That looks fucking terrible, mate. 510 00:25:05,400 --> 00:25:07,400 That doesn't even look cooked. 511 00:25:08,560 --> 00:25:10,840 How do you guys stretch it? Yours looks really good. 512 00:25:10,840 --> 00:25:13,640 How did you stretch that? Cos mine does not stretch. 513 00:25:13,640 --> 00:25:15,280 You want to swap or...? 514 00:25:15,280 --> 00:25:17,160 I don't want to fuck this up for us, man. 515 00:25:17,160 --> 00:25:18,600 Craig. Yeah? 516 00:25:18,600 --> 00:25:21,040 I'm going to swap with Sam. Just, I'm going to do the prepping, 517 00:25:21,040 --> 00:25:23,080 you're going to be on the front of house with Sam. Yeah. 518 00:25:23,080 --> 00:25:24,280 And I'll be with Amy. 519 00:25:26,120 --> 00:25:27,560 Pizza practice over, 520 00:25:27,560 --> 00:25:30,000 the teams must now select their toppings, 521 00:25:30,000 --> 00:25:32,040 keeping one eye on the cost. 522 00:25:32,040 --> 00:25:33,640 So spoilt for choice. 523 00:25:33,640 --> 00:25:36,120 Pineapple, really? Pineapple on the pizza. 524 00:25:36,120 --> 00:25:37,640 Pineapple on pizza is a crime. 525 00:25:38,880 --> 00:25:40,560 Aw! Truffle. 526 00:25:40,560 --> 00:25:42,920 It's going to be very expensive. Really expensive. 527 00:25:44,840 --> 00:25:46,960 One thing that I always do in my business, 528 00:25:46,960 --> 00:25:50,240 choose the ingredients first and then worry about the price later. 529 00:25:50,240 --> 00:25:53,080 Within reason. Er... Within reason. 530 00:25:53,080 --> 00:25:56,640 The two ones who are dealing with ingredients every day. 531 00:25:56,640 --> 00:26:00,120 When I do events and festivals, my primary point is how much 532 00:26:00,120 --> 00:26:01,760 will people spend? What can I...? 533 00:26:01,760 --> 00:26:04,840 What's the most I could do to make profit within that money? 534 00:26:04,840 --> 00:26:08,080 So, I'm quite happy to take control of the numbers and rein everyone 535 00:26:08,080 --> 00:26:12,400 in with the ingredient list, to make sure that we remain profitable. 536 00:26:12,400 --> 00:26:15,960 That's artichoke. That could go with the goat's cheese. That costs a lot. 537 00:26:15,960 --> 00:26:18,320 I'm going to make an executive decision and rule this one out. 538 00:26:18,320 --> 00:26:19,880 It's the most expensive one by far. 539 00:26:19,880 --> 00:26:22,240 We've got to make sure that we have enough things to keep people 540 00:26:22,240 --> 00:26:23,480 interested. I understand. 541 00:26:23,480 --> 00:26:26,240 But, literally, Kier, it's the most expensive thing by far. 542 00:26:26,240 --> 00:26:27,720 I'm thinking cost, obviously. 543 00:26:27,720 --> 00:26:31,720 So, from my perspective, a classic pepperoni pizza. 544 00:26:31,720 --> 00:26:34,840 And then we've got some really cheap toppings to make it look 545 00:26:34,840 --> 00:26:36,960 a lot nicer. Do you want to put ham on it as well? 546 00:26:36,960 --> 00:26:39,040 That's not a bad shout, to be honest. Ham. 547 00:26:39,040 --> 00:26:41,200 Because then it's like a meat feast, almost. 548 00:26:41,200 --> 00:26:42,720 The ham is relatively cheap. 549 00:26:42,720 --> 00:26:44,440 Bit nervous about this one, actually. 550 00:26:44,440 --> 00:26:46,560 I wouldn't say I'm confident we'll win at the moment 551 00:26:46,560 --> 00:26:49,120 cos I just don't know about the margins, and that's on me. 552 00:26:49,120 --> 00:26:50,880 So, the pressure is definitely on. 553 00:26:54,200 --> 00:26:57,240 I want to go with this beautiful gorgonzola cheese, 554 00:26:57,240 --> 00:26:59,520 the roquito peppers. Uh-huh. 555 00:26:59,520 --> 00:27:02,840 I think we should do something as close as possible to margherita. 556 00:27:02,840 --> 00:27:04,240 I think it'll be popular. 557 00:27:04,240 --> 00:27:06,720 Mushrooms are also popular, from my experience of dealing 558 00:27:06,720 --> 00:27:09,400 with my brother's pop-up. OK. It is very basic. 559 00:27:09,400 --> 00:27:11,720 My brother's got a pop-up just like this. 560 00:27:11,720 --> 00:27:14,360 I've spent thousands of man hours doing this for him. 561 00:27:14,360 --> 00:27:16,280 I know what sells, I know what doesn't sell. 562 00:27:16,280 --> 00:27:19,000 I know the processes at work, and it feels like I've just 563 00:27:19,000 --> 00:27:21,200 been talking to myself during much of this. 564 00:27:21,200 --> 00:27:22,480 What are you thinking, then? 565 00:27:22,480 --> 00:27:25,440 Mozzarella, goat's cheese, sun-dried tomatoes and red onions. 566 00:27:25,440 --> 00:27:28,040 It's a combination that works. 567 00:27:28,040 --> 00:27:31,000 I'm just a control freak, but I'm confident in our ability 568 00:27:31,000 --> 00:27:32,400 to smash it. 569 00:27:32,400 --> 00:27:34,920 I've said smash it in every one of these interviews, 570 00:27:34,920 --> 00:27:36,320 and then we never fucking smash it, 571 00:27:36,320 --> 00:27:38,440 so I probably should stop saying that. 572 00:27:38,440 --> 00:27:39,520 Thank you! 573 00:27:41,720 --> 00:27:43,160 Hiya, Blue team. 574 00:27:43,160 --> 00:27:45,280 After winning yesterday's seaweed challenge, 575 00:27:45,280 --> 00:27:47,720 I've arranged for the Blue team to have some expert advice 576 00:27:47,720 --> 00:27:49,400 from Ieuan and Jez. 577 00:27:49,400 --> 00:27:50,840 Hello, nice to meet you. 578 00:27:50,840 --> 00:27:53,920 So, first of all, speed is kind of the thing you're going for, 579 00:27:53,920 --> 00:27:55,280 and that's on every station. 580 00:27:55,280 --> 00:27:57,960 So, whether it's in the oven or whether it's preparing them, 581 00:27:57,960 --> 00:28:00,480 you've got to be as quick as you can. 582 00:28:00,480 --> 00:28:03,080 And then when it comes to putting the pizzas in, you're going to use 583 00:28:03,080 --> 00:28:05,520 the larger paddle. Just think of that party trick where you pull 584 00:28:05,520 --> 00:28:07,680 the tablecloth and all the crockery stays on. 585 00:28:07,680 --> 00:28:09,280 One swift movement. 586 00:28:09,280 --> 00:28:11,480 The longer you leave that paddle in the oven, the paddle 587 00:28:11,480 --> 00:28:13,800 is going to heat up. The dough is going to start sticking to it, 588 00:28:13,800 --> 00:28:16,320 and then you're going to create a mess. It's never going to come off. 589 00:28:16,320 --> 00:28:18,400 It's going to stretch. It's going to tear. 590 00:28:18,400 --> 00:28:21,880 And, most importantly, if the one pizza goes in, you turn it 591 00:28:21,880 --> 00:28:24,680 and you put it back on the exact same spot. Yeah. OK. 592 00:28:24,680 --> 00:28:27,080 So, it's like a direct rotation? Yeah. Yeah, OK. 593 00:28:27,080 --> 00:28:29,000 Street food, pizzas, it's a vibe. 594 00:28:29,000 --> 00:28:31,560 Enjoy it, smile. Best of luck. 595 00:28:31,560 --> 00:28:34,920 Thank you. Thank you. Just embrace the pizza life. 596 00:28:34,920 --> 00:28:37,640 Thank you so much. Thank you. Good luck. See you later. 597 00:28:38,840 --> 00:28:41,280 Team blue. Let's go, team Blue. Team Blue. 598 00:28:43,000 --> 00:28:45,760 Doesn't that look good? Pizza Di Portmeirion. 599 00:28:45,760 --> 00:28:48,760 Looks like it's come off of a Sierra Cosworth. 600 00:28:48,760 --> 00:28:51,720 Meat Little Italy. Cool. That is so cute. 601 00:28:53,360 --> 00:28:55,200 Right, how are we feeling? 602 00:28:55,200 --> 00:28:56,920 Hello. Give me an insight. 603 00:28:56,920 --> 00:28:58,240 Where are we going? 604 00:28:58,240 --> 00:29:00,160 Welsh. Welsh. Welsh, OK. 605 00:29:00,160 --> 00:29:02,360 Smart. One's meaty, one's vegetarian. 606 00:29:02,360 --> 00:29:04,640 Let's have a look at the meaty one. That one's a little bit... 607 00:29:04,640 --> 00:29:07,600 That one's a little bit charred. I'm just getting to grips with the oven. 608 00:29:07,600 --> 00:29:10,200 Yeah, well, the oven, you're not going to blame the oven. 609 00:29:10,200 --> 00:29:13,680 What's the meat on there? It is Welsh Dragon. Welsh Dragon sausage. 610 00:29:13,680 --> 00:29:15,440 OK, what have we got on the veggie? 611 00:29:15,440 --> 00:29:17,760 We've got a Perl Wen cheese. 612 00:29:17,760 --> 00:29:22,400 We are selling them at £8.50 without the upscale. £10 with pesto. 613 00:29:22,400 --> 00:29:25,720 We've bought toppings for 20 of each pizza. 614 00:29:25,720 --> 00:29:28,040 That means you're only making 40 pizzas. 615 00:29:28,040 --> 00:29:31,240 This place, FYI, gets packed. The output's minimum. 616 00:29:31,240 --> 00:29:33,720 You don't want to be sat here twiddling your thumbs, 617 00:29:33,720 --> 00:29:36,480 60 minutes in, with no ingredients left. 618 00:29:37,960 --> 00:29:39,720 Yes? Let's go. OK. 619 00:29:40,920 --> 00:29:42,120 OK. 620 00:29:42,120 --> 00:29:44,320 My big worry with the Red team is the fact that they're only 621 00:29:44,320 --> 00:29:46,080 calculating 40 pizzas. 622 00:29:46,080 --> 00:29:48,880 So, half an hour in, they could be closing up shop with nothing left, 623 00:29:48,880 --> 00:29:50,960 which will be highly embarrassing for them. 624 00:29:50,960 --> 00:29:54,160 Not good for customers and certainly not good for profit. 625 00:29:54,160 --> 00:29:57,120 I think we should times it all by 1.5. 626 00:29:57,120 --> 00:29:59,640 1.5. Let's go. OK. 1.5. 627 00:30:01,160 --> 00:30:02,440 So, what's the theme? 628 00:30:02,440 --> 00:30:04,560 Meatless-based pizza. OK, so meat-free? Yeah. OK. 629 00:30:04,560 --> 00:30:05,760 The first one? 630 00:30:05,760 --> 00:30:08,720 Goat's cheese, red onion and sundried tomato. 631 00:30:08,720 --> 00:30:11,640 And then the second is gorgonzola, roquito peppers, 632 00:30:11,640 --> 00:30:15,080 and we're finishing it with some basil. So, crust, way too thick. 633 00:30:15,080 --> 00:30:18,680 It reminds me of a sort of frozen food pizza, doesn't it? 634 00:30:18,680 --> 00:30:20,680 Yeah. OK, so that needs to be really thin there, 635 00:30:20,680 --> 00:30:22,280 so you can really get the flavour. 636 00:30:22,280 --> 00:30:23,600 Price point, where are we going? 637 00:30:23,600 --> 00:30:25,040 We're going about £8. 638 00:30:25,040 --> 00:30:26,680 £8, meatless. 639 00:30:26,680 --> 00:30:28,680 Yeah, it seems a little bit flat in here, 640 00:30:28,680 --> 00:30:30,040 or is it just me? 641 00:30:32,560 --> 00:30:33,880 No, it's fine. It's fine? 642 00:30:33,880 --> 00:30:37,200 This is the team that are united, stand out for all the right reasons. 643 00:30:37,200 --> 00:30:39,880 Yeah? Of course. Good luck. Thank you. Thank you. 644 00:30:39,880 --> 00:30:42,000 Do you want to try one and we'll stretch it right out? 645 00:30:42,000 --> 00:30:44,640 If we can get them thinner, it's going to look bigger and more for 646 00:30:44,640 --> 00:30:46,080 their money as well. Precisely. 647 00:30:46,080 --> 00:30:48,080 The Yellow Team, they've gone for the meatless pizza. 648 00:30:48,080 --> 00:30:50,320 That's a bold move here. Meatless on both? 649 00:30:50,320 --> 00:30:51,960 I'm not too sure that's going to work. 650 00:30:51,960 --> 00:30:54,560 This is a profit challenge and they don't know their market. 651 00:30:54,560 --> 00:30:55,920 That's my worry. 652 00:30:55,920 --> 00:30:58,080 Right, I'm going to do front of house. You're going to make 653 00:30:58,080 --> 00:31:00,560 the pizzas, Gary? Yeah. Kris, you're going to be the turner. 654 00:31:00,560 --> 00:31:02,680 As soon as they hit the oven, they're my responsibility 655 00:31:02,680 --> 00:31:04,320 until they hit the box. Yeah. 656 00:31:06,040 --> 00:31:07,760 Blue team, flavours - where are we going? 657 00:31:07,760 --> 00:31:10,640 We have Milano salami with cooked ham. 658 00:31:10,640 --> 00:31:15,400 The other pizza is chicken with mushroom and jalapenos. 659 00:31:15,400 --> 00:31:18,160 Price-wise, what we thinking? £10 for the pizza. 660 00:31:18,160 --> 00:31:20,160 £10? Yes. Wow. OK. 661 00:31:20,160 --> 00:31:23,520 So, you're the most expensive pizza in the piazza. Volume-wise, 662 00:31:23,520 --> 00:31:25,760 what are we thinking? A 90-minute service for lunch. 663 00:31:25,760 --> 00:31:28,480 It's going to be 100. Yeah. 100 pizzas? Yeah. 664 00:31:28,480 --> 00:31:30,920 OK, that's a lot. 665 00:31:30,920 --> 00:31:33,480 OK. That's 50 every 45 minutes. 666 00:31:33,480 --> 00:31:38,160 Yeah. Yeah? So, if you're going to go that ambitious, 667 00:31:38,160 --> 00:31:41,040 be careful your price point is not too high. 668 00:31:41,040 --> 00:31:43,360 Yeah. So, be smart. 669 00:31:43,360 --> 00:31:45,400 Good luck. You're going to need it. 670 00:31:45,400 --> 00:31:48,920 Thank you. OK, let's adjust these prices. OK. 671 00:31:48,920 --> 00:31:51,800 100 pizzas in 90 minutes. That's a tall order. 672 00:31:51,800 --> 00:31:54,880 Even the Pizza Boys would be far stretched to go to those numbers. 673 00:31:54,880 --> 00:31:57,560 My big worry is they're just going to have lots of dough left. 674 00:31:57,560 --> 00:32:01,000 10 quid a pizza and 100 pizzas in 90 minutes, 675 00:32:01,000 --> 00:32:02,840 it's not the Guinness Book of Records. 676 00:32:02,840 --> 00:32:05,200 We are sticking to our guns on price, but psychologically, 677 00:32:05,200 --> 00:32:07,840 we're going to change it from 10 to 9.99, just so it looks better 678 00:32:07,840 --> 00:32:10,760 on the menu and hopefully sell some more. Sounds good to me. All right. 679 00:32:10,760 --> 00:32:14,200 When Gordon came along, he sort of did say, "£10? Wow." 680 00:32:14,200 --> 00:32:17,160 So, we've decided to change that down to 9.99 to make it look 681 00:32:17,160 --> 00:32:18,520 under a £10 mark. 682 00:32:18,520 --> 00:32:21,960 So, hopefully if we sell enough at that price, we should be all right. 683 00:32:28,040 --> 00:32:30,960 Listen, are you both confident what's on each pizza? 684 00:32:30,960 --> 00:32:33,320 Uh... Yeah. You just don't want to put the wrong thing 685 00:32:33,320 --> 00:32:34,880 on the wrong pizza. 686 00:32:34,880 --> 00:32:36,440 Give them some charm, right? 687 00:32:36,440 --> 00:32:39,080 Communicate. When we're silent, we're not on the same page. 688 00:32:39,080 --> 00:32:40,560 And good luck, yes? 689 00:32:44,440 --> 00:32:46,280 Oh, is this guests coming? 690 00:32:46,280 --> 00:32:48,840 Getting a bit of the sweats. Positive mental attitude. 691 00:32:48,840 --> 00:32:50,800 You're not going to burn the pizza, Kier. 692 00:32:50,800 --> 00:32:52,240 I appreciate your confidence. 693 00:32:52,240 --> 00:32:54,400 The guests are arriving. Big smiles. Yes? 694 00:32:54,400 --> 00:32:56,000 Everyone organised? 695 00:32:56,000 --> 00:32:58,560 I'm going to put that over there, yeah? I've got two, I've got two. 696 00:33:00,480 --> 00:33:01,680 Hi, guys. How are you? 697 00:33:01,680 --> 00:33:04,160 The piazza is now full of hungry customers. 698 00:33:04,160 --> 00:33:06,680 Hello. Hello, good afternoon! 699 00:33:06,680 --> 00:33:10,800 The teams have 90 minutes to make and sell as many pizzas as they can. 700 00:33:10,800 --> 00:33:13,920 Good, that's our menu there, if you want to have a little look at it? 701 00:33:13,920 --> 00:33:17,080 Pizza, pizza! Do you want pizza? Yeah. 702 00:33:19,000 --> 00:33:21,200 Here we go, here we go! Come. 703 00:33:21,200 --> 00:33:24,040 Can we get the veggie? With pesto. With pesto? Yeah. 704 00:33:24,040 --> 00:33:26,560 Woo! First one. Veggie, let's go! 705 00:33:27,760 --> 00:33:30,080 "Greatest Of All Time." 706 00:33:30,080 --> 00:33:32,720 Go on, then, we're going to try the GOAT, please. 707 00:33:32,720 --> 00:33:35,080 Thank you so much. You've got a GOAT on. 708 00:33:35,080 --> 00:33:36,760 Ah, the Greatest Of All Time, huh? 709 00:33:37,880 --> 00:33:39,880 Do you fancy some Italian pizza? 710 00:33:39,880 --> 00:33:41,160 On the Blue team, 711 00:33:41,160 --> 00:33:44,080 there's an early flurry of orders for their meaty pizzas. 712 00:33:44,080 --> 00:33:46,960 Hi, guys. How are you? Can we have two Classics, please? 713 00:33:46,960 --> 00:33:49,640 Yeah, no worries. The Italian Classic for me, please. 714 00:33:49,640 --> 00:33:52,240 Yeah. With the additional Parmesan. Sounds great. 715 00:33:54,320 --> 00:33:57,240 Thank you. Four of each? Yep? No worries. 716 00:33:57,240 --> 00:34:00,440 And all with Parmesan. 81.88, thank you. 717 00:34:00,440 --> 00:34:02,080 Sorry to keep you waiting. 718 00:34:02,080 --> 00:34:04,600 There's not enough space on the thing. 719 00:34:04,600 --> 00:34:07,920 Can we have one of each, please? Yeah, of course. Parmesan on both. 720 00:34:07,920 --> 00:34:10,680 No worries. We're looking at about 25 to 30 minutes. 721 00:34:10,680 --> 00:34:13,120 Oh, shoot. Sorry. On the Pollo, no peppers? 722 00:34:13,120 --> 00:34:15,440 What? On the one that's in? Yeah... 723 00:34:15,440 --> 00:34:18,120 Make me another Pollo, please. I'm going to make another one. 724 00:34:18,120 --> 00:34:20,600 Extra cheese. Extra cheese on the new one? 725 00:34:20,600 --> 00:34:22,040 No Pollo, extra cheese. 726 00:34:22,040 --> 00:34:24,680 Craig's taking way too many orders. The kitchen can't keep up. 727 00:34:24,680 --> 00:34:26,120 That's 81.81. 728 00:34:26,120 --> 00:34:28,880 That will deteriorate the standard. 729 00:34:28,880 --> 00:34:32,360 Right now, the Blue team have got a big old line, but if these wait 730 00:34:32,360 --> 00:34:36,080 times get any longer, customers will start looking elsewhere. 731 00:34:36,080 --> 00:34:38,680 Right, how many orders have you got? We've got quite a few now. 732 00:34:38,680 --> 00:34:40,680 Yeah, we've got... Don't back up the kitchen. 733 00:34:40,680 --> 00:34:44,080 Just pace yourself. Of course. Press pause for two minutes and let 734 00:34:44,080 --> 00:34:46,440 these guys get up to speed. Keep them here, 735 00:34:46,440 --> 00:34:49,000 but just don't slam them. Yeah, yeah, no worries. 736 00:34:49,000 --> 00:34:51,920 Hiya, sorry to keep you waiting. How are you? The Italian Classic, 737 00:34:51,920 --> 00:34:54,000 please. Yeah, no worries. 738 00:34:54,000 --> 00:34:55,960 Sorry. There's a little bit of a wait at the minute. 739 00:34:55,960 --> 00:34:58,080 There's a few orders at the moment. 740 00:34:58,080 --> 00:34:59,480 Yep. Lovely. 741 00:35:00,880 --> 00:35:03,960 Right. What are you working on just now, guys? Gone for a GOAT here 742 00:35:03,960 --> 00:35:05,800 cos we're a wee bit behind. 743 00:35:05,800 --> 00:35:08,280 On the Yellow team... Can I have a box, please? 744 00:35:08,280 --> 00:35:10,200 ..keeping an eye on quality control... 745 00:35:10,200 --> 00:35:12,240 Would you like some garlic dip to go with it? 746 00:35:12,240 --> 00:35:13,560 ..Kris. 747 00:35:16,400 --> 00:35:18,040 That one's good to go, Kris. 748 00:35:18,040 --> 00:35:21,160 Yeah, mate, I've got my hands full. OK. Right, these pizzas are two 749 00:35:21,160 --> 00:35:22,480 different sizes, guys. 750 00:35:22,480 --> 00:35:24,560 We need continuity in this product. Yep. 751 00:35:24,560 --> 00:35:27,000 Guys, turn around, both of you. Look. Look at the size difference. 752 00:35:27,000 --> 00:35:29,080 Big one. One wee one. Yeah? That needs to be turned 753 00:35:29,080 --> 00:35:31,280 a bit earlier next time. Yeah? Talk to the team. 754 00:35:31,280 --> 00:35:33,960 Don't just serve. OK, we know we can get a little bit more rounder, 755 00:35:33,960 --> 00:35:36,600 less oblong. The Yellow team, they've got this big line, 756 00:35:36,600 --> 00:35:39,440 but the three of them together, they're not on the same page. 757 00:35:39,440 --> 00:35:41,000 They seem upset with each other. 758 00:35:41,000 --> 00:35:43,600 Listen, listen. These are the... THEY TALK OVER EACH OTHER 759 00:35:43,600 --> 00:35:45,400 These are the ones that are coming up. 760 00:35:45,400 --> 00:35:47,560 Once you've taken it, take it out and sit it on when 761 00:35:47,560 --> 00:35:50,720 you're doing it and then give me the check, all right? Yeah. 762 00:35:50,720 --> 00:35:54,120 They seem upset with each other and that lack of teamwork - 763 00:35:54,120 --> 00:35:56,800 well, it's showing in the standard of their pizzas. 764 00:35:56,800 --> 00:35:58,880 There's nothing fun going on in the Yellow team. 765 00:35:58,880 --> 00:36:01,000 Mate, you've got no flour on the fucking thing. 766 00:36:01,000 --> 00:36:04,240 Jesus. Start again. Bin it. Get rid of it. Get rid of it. 767 00:36:04,240 --> 00:36:06,640 Plenty of flour on everything. 768 00:36:06,640 --> 00:36:09,200 I'm going to need to focus on this cos I'm burning 769 00:36:09,200 --> 00:36:10,520 this shit already. 770 00:36:10,520 --> 00:36:12,160 Mind your backs. 771 00:36:12,160 --> 00:36:14,000 In charge of the ovens for the Red team... 772 00:36:14,000 --> 00:36:15,760 Oh, that one's a bit caught. ..Kier. 773 00:36:15,760 --> 00:36:18,200 Sorry, guys. I lost another pizza. Getting rid of that. 774 00:36:18,200 --> 00:36:20,880 You guys have been waiting ages. We need another meat. 775 00:36:20,880 --> 00:36:23,440 All right. It's gone in the bin because it got burnt. 776 00:36:23,440 --> 00:36:25,920 Kier, when you throw them away, you need to tell Flo 777 00:36:25,920 --> 00:36:27,840 because we have to get another one making. 778 00:36:27,840 --> 00:36:31,000 Yeah, the oven got a bit hot. Sorry, guys. So, I need to restart? 779 00:36:31,000 --> 00:36:33,360 No, we can't. We can't carry on like that. 780 00:36:33,360 --> 00:36:35,040 Where's number 16 gone? 781 00:36:35,040 --> 00:36:37,600 I'm far behind. I really need help. 782 00:36:37,600 --> 00:36:40,000 I know we're behind, but we get more behind 783 00:36:40,000 --> 00:36:42,560 when we rush and stuff fucks up, all right? 784 00:36:42,560 --> 00:36:45,320 The Red team, they're somewhat disorganised, and whilst 785 00:36:45,320 --> 00:36:48,080 it's good they've got a heavy stream of customers, 786 00:36:48,080 --> 00:36:51,040 if they don't sort their systems out, they will start burning 787 00:36:51,040 --> 00:36:52,360 through their profits. 788 00:36:53,360 --> 00:36:54,600 Let's go. Reshape. Yep. 789 00:36:55,720 --> 00:36:57,760 They're not going to burn in there, are they? 790 00:36:57,760 --> 00:36:59,480 They are if I don't watch them. 791 00:36:59,480 --> 00:37:00,920 Kier? Yeah? 792 00:37:00,920 --> 00:37:04,160 Kier, you've got one in there! We need that paddle back. It's fine! 793 00:37:04,160 --> 00:37:05,840 I've got it. It looks good. 794 00:37:05,840 --> 00:37:07,640 Uh, that whole oven's on fire. 795 00:37:07,640 --> 00:37:10,560 Ooh. OK, definitely supposed to do that. 796 00:37:10,560 --> 00:37:14,720 There's a very fine line between nicely charred and inedible. 797 00:37:14,720 --> 00:37:16,720 OK. Right, this one's ready. 798 00:37:16,720 --> 00:37:19,720 Yeah. They're all fucking good. Yeah. Hey! 799 00:37:19,720 --> 00:37:21,280 It's fine. It's fine. 800 00:37:21,280 --> 00:37:23,200 You need to stop orders for the meat. 801 00:37:23,200 --> 00:37:25,840 We are running out of meat. He keeps burning them. 802 00:37:25,840 --> 00:37:28,240 OK. How long do you think, if someone was to order now? 803 00:37:28,240 --> 00:37:30,880 How many pizza? We have a big order coming. 804 00:37:30,880 --> 00:37:33,320 It's these ones... Count how many pizza we have. 805 00:37:34,720 --> 00:37:36,920 Oh-la-la-la-la-la! 806 00:37:41,480 --> 00:37:44,280 We're midway through the 90-minute service... 807 00:37:44,280 --> 00:37:45,800 Sorry, guys. I was trying to do two 808 00:37:45,800 --> 00:37:47,800 jobs at the same time. Fuck's sake, man. 809 00:37:47,800 --> 00:37:49,880 ..and with all the teams under pressure... 810 00:37:49,880 --> 00:37:51,560 Hiya. How are we doing? 811 00:37:51,560 --> 00:37:53,520 ..I'm sending Ieuan and Jez in to 812 00:37:53,520 --> 00:37:55,680 stress test their businesses. 813 00:37:55,680 --> 00:37:57,280 We'll have half and half. 814 00:37:57,280 --> 00:37:59,520 But then we wanted to try the pesto as well. 815 00:37:59,520 --> 00:38:02,200 We've got pesto ready served in pots. There we go. 816 00:38:02,200 --> 00:38:03,480 That'll be fantastic. 817 00:38:03,480 --> 00:38:06,080 Hebe will give you a shout as soon as it's ready. 818 00:38:06,080 --> 00:38:08,080 Right, we're running low on pesto, too. 819 00:38:09,720 --> 00:38:12,280 What do you think about we brush the pizzas with pesto, 820 00:38:12,280 --> 00:38:14,760 instead of put it in the pots? Because we're running out. 821 00:38:14,760 --> 00:38:16,480 Brush it. Brush it. 822 00:38:16,480 --> 00:38:19,160 Right, I'm going to start brushing the pesto instead of putting 823 00:38:19,160 --> 00:38:21,040 it in pots. 824 00:38:21,040 --> 00:38:22,720 Who had the half and half? 825 00:38:22,720 --> 00:38:24,840 That's us. Fantastic. Enjoy! 826 00:38:24,840 --> 00:38:27,640 Oh, lovely. Thank you very much. No worries. Thank you. 827 00:38:29,520 --> 00:38:31,920 Sorry. Is there any chance we can get the pesto as well? 828 00:38:31,920 --> 00:38:33,560 Yeah, I brushed it on the side. 829 00:38:33,560 --> 00:38:35,280 We've changed to brush it now. 830 00:38:35,280 --> 00:38:37,440 So, we've gone to there? Yeah. 831 00:38:37,440 --> 00:38:40,120 So, there's pesto there. And there's pesto there? 832 00:38:40,120 --> 00:38:43,120 A very unusual way in my eyes of pesto-ing a pizza. 833 00:38:43,120 --> 00:38:45,200 Was it authentic enough in terms of flavour? 834 00:38:45,200 --> 00:38:47,800 I thought the flavours were lovely. Distribution of ingredients, 835 00:38:47,800 --> 00:38:49,760 he had four pieces of sausage. I had one. 836 00:38:49,760 --> 00:38:51,360 They might have been running low in stock, 837 00:38:51,360 --> 00:38:53,440 so we don't know whether their ordering was spot-on. 838 00:38:53,440 --> 00:38:55,520 That's poor planning from the start, isn't it? 839 00:38:55,520 --> 00:38:57,360 The pesto at 1.50, value for money? 840 00:38:57,360 --> 00:38:58,800 We were promised a jar. 841 00:38:58,800 --> 00:39:01,240 You couldn't see it directly on the pizza, so we had to go back 842 00:39:01,240 --> 00:39:04,360 and check with them. And it had been brushed on the base, 843 00:39:04,360 --> 00:39:06,640 which for £1.50, I think you'd expect more than 844 00:39:06,640 --> 00:39:07,880 a brush of pesto, I think. 845 00:39:10,720 --> 00:39:14,120 Can we do the Parmesan, but on half, so we get... 846 00:39:14,120 --> 00:39:16,560 Of course you can. ..the contrast? What's the wait time like? 847 00:39:16,560 --> 00:39:19,320 At the moment, we are going to look about 30 minutes or so. 848 00:39:19,320 --> 00:39:21,600 OK. Yeah, 30-35 minutes, I think. Yeah. 849 00:39:26,320 --> 00:39:28,440 Guys, apologies about the wait. We won't be long. 850 00:39:28,440 --> 00:39:30,280 Yeah, we'll just keep going. Thank you. 851 00:39:32,360 --> 00:39:35,040 Pizza's ready, guys. Thank you so much. Cheers. 852 00:39:35,040 --> 00:39:37,280 Thank you. Thank you. No worries. 853 00:39:37,280 --> 00:39:40,680 They've gone a little bit over on the halves. Yep. 854 00:39:40,680 --> 00:39:43,080 Did it feel authentic? Especially with the ingredients. 855 00:39:43,080 --> 00:39:44,320 Ham, chicken? 856 00:39:44,320 --> 00:39:45,800 Yeah. They were very classic. 857 00:39:45,800 --> 00:39:48,800 Do you know what? He says classic, I say lazy. 858 00:39:48,800 --> 00:39:50,840 Timewise, how quick was the execution 859 00:39:50,840 --> 00:39:53,360 for those? We were quoted 35 minutes when we ordered. 860 00:39:53,360 --> 00:39:55,080 35 minutes? 35 minutes. 861 00:39:55,080 --> 00:39:57,760 Yeah, and we know the score, Gordon, once you take the money, 862 00:39:57,760 --> 00:40:00,600 that's a contract. That's a binding contract between the customer 863 00:40:00,600 --> 00:40:02,600 and you. And you've got to deliver fast. 864 00:40:04,560 --> 00:40:06,200 Right, what have you got in, guys? Tell me. 865 00:40:06,200 --> 00:40:08,840 There's a GOAT in at the moment. I need another one, so I need two. 866 00:40:08,840 --> 00:40:11,200 Then after that, I need another two. Tell them it's going be a bit 867 00:40:11,200 --> 00:40:13,560 longer than 10 to 15. Yeah, that's fine, buddy. 868 00:40:15,520 --> 00:40:19,000 Nobody's, like, acknowledged us yet or said anything. Yeah. 869 00:40:19,000 --> 00:40:22,720 Give me some tomato. Two are on the one check. Listen. 870 00:40:22,720 --> 00:40:25,320 Two are on the one check, all right? 871 00:40:25,320 --> 00:40:28,160 Hello. Can we get one pizza, 872 00:40:28,160 --> 00:40:29,960 but half and half, please? 873 00:40:29,960 --> 00:40:31,800 Yeah, sure. Thank you so much, guys. 874 00:40:33,760 --> 00:40:35,800 Just give it a wee stretch. Give it a wee stretch, 875 00:40:35,800 --> 00:40:38,280 then you put it in. I'm going to go ahead on the next one. 876 00:40:41,840 --> 00:40:43,720 Oh, fuck. 877 00:40:43,720 --> 00:40:45,080 Jesus Christ, man. 878 00:40:47,240 --> 00:40:48,760 Hi, guys. That's you. 879 00:40:48,760 --> 00:40:51,080 Have a good night. Thank you so much. Cheers, guys. 880 00:40:51,080 --> 00:40:52,840 Have a good one. 881 00:40:52,840 --> 00:40:55,120 Using blue cheese, blue cheese is a strong flavour. 882 00:40:55,120 --> 00:40:57,000 Not everybody loves blue cheese as well. 883 00:40:57,000 --> 00:40:59,120 That stretch, though, that I've got there, 884 00:40:59,120 --> 00:41:02,360 that's not cheese. That's dough. That's dough! 885 00:41:02,360 --> 00:41:04,920 How was the pizza? It was the worst pizza. 886 00:41:04,920 --> 00:41:06,040 It was raw. 887 00:41:06,040 --> 00:41:08,240 What I will say is there was no chemistry. 888 00:41:08,240 --> 00:41:10,440 They weren't really chatting to each other, 889 00:41:10,440 --> 00:41:12,320 and when they were, it was a little bit short. 890 00:41:12,320 --> 00:41:15,480 And we stood there for a good minute before being acknowledged. 891 00:41:15,480 --> 00:41:18,320 Tremendous feedback. Thank you so much. Really appreciate it. 892 00:41:18,320 --> 00:41:20,040 You're welcome. 893 00:41:20,040 --> 00:41:21,200 Just final push. 894 00:41:22,400 --> 00:41:25,160 Don't lose any consistency on these final checks, all right? 895 00:41:25,160 --> 00:41:27,360 I know I'm on your back about it. Yeah. 896 00:41:27,360 --> 00:41:29,720 Nothing with anchovies on or anything? 897 00:41:29,720 --> 00:41:31,760 We have no meat at this one. Sorry. 898 00:41:31,760 --> 00:41:33,920 Oh, meatless. They're meatless. 899 00:41:33,920 --> 00:41:35,200 Oh, that's no good! 900 00:41:36,240 --> 00:41:39,320 Right, listen, there was another check that went missing. 901 00:41:39,320 --> 00:41:41,680 If the checks go missing, that's money on the floor. 902 00:41:41,680 --> 00:41:44,880 Yeah, I know, but it's not my fault cos the checks were on there. 903 00:41:46,360 --> 00:41:48,000 This is tiny, mate. 904 00:41:48,000 --> 00:41:49,560 Doing my best. Yeah. 905 00:41:50,840 --> 00:41:54,080 On a challenge purely based on profit... 906 00:41:54,080 --> 00:41:55,960 We've got 20 more to do. 907 00:41:55,960 --> 00:41:57,160 Come on. 908 00:41:57,160 --> 00:41:59,080 ..and with the clock counting down... 909 00:41:59,080 --> 00:42:01,520 I don't think we should take any more orders. No, we're not. 910 00:42:01,520 --> 00:42:03,560 Cos we're going to start issuing refunds. 911 00:42:03,560 --> 00:42:05,560 ..every last pizza counts. 912 00:42:05,560 --> 00:42:08,400 Two Welsh Dragon sausage pizzas, please. We're out of sausages. 913 00:42:08,400 --> 00:42:10,880 Yeah. That's all right. Thank you very much. No problem. 914 00:42:10,880 --> 00:42:13,760 Just make it blurry, so people can't read it. 915 00:42:13,760 --> 00:42:15,680 We're going to have to remake this one, right? 916 00:42:15,680 --> 00:42:17,600 Take this. Put that one in the bin, bin's open. 917 00:42:17,600 --> 00:42:19,280 We need another veggie, Flo. 918 00:42:22,880 --> 00:42:24,560 Number 33! 919 00:42:24,560 --> 00:42:26,440 Your pizza is ready! 920 00:42:26,440 --> 00:42:29,120 And if you don't come and eat it, I'm going to eat it. 921 00:42:30,560 --> 00:42:32,000 What a dick! 922 00:42:34,720 --> 00:42:36,680 Just get some in the oven. 923 00:42:36,680 --> 00:42:39,640 They've got nothing in the oven at the moment. Let's just keep going. 924 00:42:39,640 --> 00:42:43,160 There's only two of us, doing our best. 925 00:42:45,400 --> 00:42:47,760 Just make like your life depends on it. Yeah, literally. 926 00:42:48,960 --> 00:42:51,400 I've been doing that for the past hour and a half. 927 00:42:52,840 --> 00:42:53,920 Time's up. 928 00:42:57,720 --> 00:42:58,800 I'm so sorry. 929 00:42:59,920 --> 00:43:01,360 We're going to have to refund you. 930 00:43:01,360 --> 00:43:03,040 Apologies, guys. Sorry about that. 931 00:43:03,040 --> 00:43:04,760 I'm starving! 932 00:43:04,760 --> 00:43:07,880 Any tickets not completed will end in refunds. 933 00:43:07,880 --> 00:43:09,320 There you go. 934 00:43:09,320 --> 00:43:12,400 It was gut-wrenching to hand over the money back to the customer 935 00:43:12,400 --> 00:43:15,520 in the end. It was the fact that we had too many orders to deal with 936 00:43:15,520 --> 00:43:17,280 and I think that's a good sign for us. 937 00:43:17,280 --> 00:43:18,760 Do you know how many pizzas it was? 938 00:43:18,760 --> 00:43:20,400 I completely lost count. Loads. 939 00:43:21,680 --> 00:43:23,920 That was chaotic. But we got there. 940 00:43:23,920 --> 00:43:26,800 I think, you know, if we had another two hours, I'd be dead 941 00:43:26,800 --> 00:43:29,760 but we'd be excellent at making pizzas. 942 00:43:29,760 --> 00:43:32,280 If we've not won this, I'm going to be surprised. 943 00:43:33,320 --> 00:43:34,360 Who knows? 944 00:43:34,360 --> 00:43:36,400 I'm buzzing. Super, super happy. 945 00:43:36,400 --> 00:43:39,120 I think we kept it calm and cool under the pressure, 946 00:43:39,120 --> 00:43:41,320 and that we knocked out a really good product. 947 00:43:41,320 --> 00:43:44,360 So, I think that our profit will be pretty high. 948 00:43:44,360 --> 00:43:46,880 Dream team. Let's go. Let's go. 949 00:43:46,880 --> 00:43:48,800 You left me hanging there, Kris. 950 00:43:48,800 --> 00:43:51,640 Fucking belter. Amazing. It's either that or I punch you with 951 00:43:51,640 --> 00:43:54,680 my tomato hand that I've got going on here. 952 00:43:54,680 --> 00:43:57,760 Tomorrow, they'll meet me at the restaurant for the results. 953 00:44:19,360 --> 00:44:21,080 How are you feeling, Kris? 954 00:44:21,080 --> 00:44:22,880 Excited and nervous. 955 00:44:22,880 --> 00:44:25,080 Can't wait to find out what we've done. Yeah. 956 00:44:25,080 --> 00:44:26,400 Here we go again. 957 00:44:26,400 --> 00:44:28,480 What's done is done. 958 00:44:28,480 --> 00:44:30,120 It's all about the numbers. 959 00:44:30,120 --> 00:44:31,480 I think we did pretty well. 960 00:44:39,160 --> 00:44:40,880 Welcome back. 961 00:44:40,880 --> 00:44:42,320 For this challenge, 962 00:44:42,320 --> 00:44:45,360 you really needed to understand your customer... 963 00:44:46,600 --> 00:44:48,880 ..keep an eye on your figures, 964 00:44:48,880 --> 00:44:52,520 and, more importantly, communicate as a team, 965 00:44:52,520 --> 00:44:55,720 something every single one of you should be doing 966 00:44:55,720 --> 00:44:58,520 on a daily basis in your own businesses. 967 00:44:58,520 --> 00:45:01,080 Right. Let's start with the Blue team. 968 00:45:01,080 --> 00:45:04,440 Craig, Sam, Amy and Andy. 969 00:45:04,440 --> 00:45:06,680 Meat Little Italy. 970 00:45:08,120 --> 00:45:10,080 Interesting choice of name. 971 00:45:10,080 --> 00:45:12,720 Were there any other potential names? 972 00:45:12,720 --> 00:45:14,200 Porkmeirion. 973 00:45:14,200 --> 00:45:16,160 LAUGHTER 974 00:45:17,240 --> 00:45:18,920 Porkmeirion? 975 00:45:21,680 --> 00:45:25,720 Meat Little Italy is starting to sound somewhat good now. Right. 976 00:45:25,720 --> 00:45:28,480 Pretty simple name, 977 00:45:28,480 --> 00:45:32,360 followed by some pretty simple pizza toppings, too. 978 00:45:32,360 --> 00:45:36,000 I gave you a plethora of incredible ingredients, and you came 979 00:45:36,000 --> 00:45:39,240 up with ham and salami, and chicken and mushroom. 980 00:45:39,240 --> 00:45:42,360 The profit was at the back of the mind for this task, 981 00:45:42,360 --> 00:45:45,200 just to make it basic and clean and tasty. 982 00:45:46,320 --> 00:45:50,040 Yellow team - Gary, Kris and Rachel. 983 00:45:50,040 --> 00:45:52,040 Who was in charge of this team? 984 00:45:52,040 --> 00:45:53,920 Me. Why? 985 00:45:53,920 --> 00:45:56,680 I said last week that I would step up and show my leadership, 986 00:45:56,680 --> 00:45:59,960 so I thought I'd better stand by my word. From the outside in, 987 00:45:59,960 --> 00:46:03,200 it didn't feel like you were all pulling in the same direction 988 00:46:03,200 --> 00:46:05,920 from the start. Is that fair to say? 989 00:46:05,920 --> 00:46:08,280 We were a bit fractured at the start, but as soon 990 00:46:08,280 --> 00:46:11,120 as the service kicked in, I think we pulled our weight as good 991 00:46:11,120 --> 00:46:13,920 as we could have. You went for the veggie options. 992 00:46:13,920 --> 00:46:16,440 The two pizzas you offered were two strong cheeses. 993 00:46:16,440 --> 00:46:18,880 Did it not cross your mind that some of your customers may not 994 00:46:18,880 --> 00:46:20,480 be into those strong cheeses? 995 00:46:20,480 --> 00:46:23,320 We wanted to keep in mind what you said about elevating it up 996 00:46:23,320 --> 00:46:25,080 and doing something slightly different, 997 00:46:25,080 --> 00:46:27,680 so that was in the back of our mind. 998 00:46:27,680 --> 00:46:29,240 Red team - 999 00:46:29,240 --> 00:46:32,400 Kier, Naomi, Flo and Hebe. 1000 00:46:32,400 --> 00:46:34,560 You went down the Welsh traditional route. 1001 00:46:34,560 --> 00:46:35,920 Whose idea was that? 1002 00:46:35,920 --> 00:46:38,240 I think we all... Yeah, we all liked the idea. 1003 00:46:38,240 --> 00:46:40,080 20 minutes left, 1004 00:46:40,080 --> 00:46:42,640 you ran out of one of the most successful pizzas. 1005 00:46:42,640 --> 00:46:45,080 Yeah, that was really unfortunate. 1006 00:46:45,080 --> 00:46:47,960 We looked at it from an opinion point of view at the beginning 1007 00:46:47,960 --> 00:46:51,400 of how many times do we, as a team, go for a veggie option 1008 00:46:51,400 --> 00:46:54,560 over the meat. And that's why we thought about half and half. 1009 00:46:54,560 --> 00:46:57,720 And obviously we should have pushed it more towards the meat. 1010 00:46:57,720 --> 00:47:02,200 When the pizza experts came in to see your shack, 1011 00:47:02,200 --> 00:47:04,720 you offered them pesto in a pot, but they came back 1012 00:47:04,720 --> 00:47:06,560 because they couldn't find the pot. 1013 00:47:06,560 --> 00:47:09,200 And you told them that, "We brushed it." 1014 00:47:09,200 --> 00:47:12,720 The pesto was so popular that we were running out. 1015 00:47:12,720 --> 00:47:15,160 You can't charge for something that you're not giving. 1016 00:47:15,160 --> 00:47:18,480 You're just brushing the pizza with a fucking paintbrush. 1017 00:47:18,480 --> 00:47:21,640 You just can't do that in business. No. 1018 00:47:21,640 --> 00:47:23,480 Right, the results. 1019 00:47:25,080 --> 00:47:29,000 Based on your sales and what your purchasing was, 1020 00:47:29,000 --> 00:47:30,720 I've had the figures calculated. 1021 00:47:32,600 --> 00:47:36,520 One team spent on ingredients £146.16, 1022 00:47:36,520 --> 00:47:41,320 with sales of £524.76, 1023 00:47:41,320 --> 00:47:45,880 a net profit of £378.60. 1024 00:47:48,160 --> 00:47:50,680 An 87% margin. 1025 00:47:50,680 --> 00:47:52,080 That is phenomenal. 1026 00:47:55,440 --> 00:47:57,880 The winning team this week, 1027 00:47:57,880 --> 00:47:59,560 congratulations goes to... 1028 00:48:01,800 --> 00:48:03,680 ..the Blue team. 1029 00:48:01,800 --> 00:48:03,680 SQUEALING 1030 00:48:03,680 --> 00:48:04,760 Sorry! 1031 00:48:08,480 --> 00:48:10,160 Congrats, all four of you. 1032 00:48:10,160 --> 00:48:13,360 I wasn't a big fan of the chicken and the ham, but you knew 1033 00:48:13,360 --> 00:48:14,960 your market clearly. 1034 00:48:14,960 --> 00:48:18,640 And more importantly, your sales were through the roof. 1035 00:48:21,160 --> 00:48:24,160 So, that leaves the Red and the Yellow teams. 1036 00:48:26,600 --> 00:48:29,320 I'm going to go straight to the worst performing team. 1037 00:48:30,920 --> 00:48:34,840 With an overall profit of £227.59... 1038 00:48:37,440 --> 00:48:40,400 ..the losing team this week is... 1039 00:48:44,080 --> 00:48:45,400 ..the Yellow team. 1040 00:48:50,880 --> 00:48:57,160 Red team, you had an overall profit of £313.74, 1041 00:48:57,160 --> 00:49:01,080 JUST behind the winning team, the Blue team. 1042 00:49:01,080 --> 00:49:06,080 Had you bought ingredients for six more pizzas or sold the ones 1043 00:49:06,080 --> 00:49:08,400 that Kier burnt and stuck in the bin, 1044 00:49:08,400 --> 00:49:10,560 you might have won this challenge. 1045 00:49:10,560 --> 00:49:12,440 So, Yellow team, you lost. 1046 00:49:13,840 --> 00:49:16,560 You three, I feel like you didn't understand your market, 1047 00:49:16,560 --> 00:49:21,200 you did not get the tone right before and in the middle of service, 1048 00:49:21,200 --> 00:49:24,200 and quality control was not there. 1049 00:49:24,200 --> 00:49:26,960 One of you will be leaving this competition tonight. 1050 00:49:26,960 --> 00:49:28,840 I'll see you in the restaurant. 1051 00:49:28,840 --> 00:49:31,320 Thank you. Blue team, well done. Thank you. 1052 00:49:31,320 --> 00:49:33,840 I'm very frustrated to be going in, 1053 00:49:33,840 --> 00:49:37,360 because I know I don't deserve to be here. 1054 00:49:37,360 --> 00:49:39,080 I'm just a bit gutted. 1055 00:49:39,080 --> 00:49:42,120 I knew that with the volume of sales that we did, 1056 00:49:42,120 --> 00:49:43,760 that we weren't going to win. 1057 00:49:43,760 --> 00:49:46,600 But I didn't think we were going to lose, and I didn't think 1058 00:49:46,600 --> 00:49:49,360 that Gordon would be as disappointed as he seemed. 1059 00:49:49,360 --> 00:49:51,800 So, I'm taking it a bit hard. 1060 00:49:51,800 --> 00:49:53,280 I worked my knuckles off, 1061 00:49:53,280 --> 00:49:55,600 working all the way through that, and I think 1062 00:49:55,600 --> 00:49:57,960 that was shown. If it wasn't for me, the rest of the challenge 1063 00:49:57,960 --> 00:49:59,160 would have fallen apart. 1064 00:49:59,160 --> 00:50:01,840 I absolutely should not be the person leaving today. 1065 00:50:05,760 --> 00:50:07,160 Sit down, Gary, please. 1066 00:50:08,960 --> 00:50:10,200 Hello, Gordon. 1067 00:50:10,200 --> 00:50:11,240 Rachel, sit down. 1068 00:50:13,760 --> 00:50:15,880 Kris. OK. 1069 00:50:15,880 --> 00:50:18,160 Out of all three of you, who was the most experienced 1070 00:50:18,160 --> 00:50:20,080 in executing pizzas? Kris. 1071 00:50:20,080 --> 00:50:22,440 That's a little bit stupid of you to turn around and take 1072 00:50:22,440 --> 00:50:26,240 the reins because you are leading the team down the wrong path, 1073 00:50:26,240 --> 00:50:29,120 and there was one guy in that team that was more experienced than both 1074 00:50:29,120 --> 00:50:31,720 of you put together. I don't think that I necessarily led us 1075 00:50:31,720 --> 00:50:32,920 down the wrong path. 1076 00:50:32,920 --> 00:50:35,160 I think all the decisions we made were collective. 1077 00:50:36,480 --> 00:50:38,000 The team was led by Rachel. 1078 00:50:38,000 --> 00:50:40,520 She had the least experience in that field. 1079 00:50:40,520 --> 00:50:45,280 You've successfully hosted many pizza pop-ups with your brother. 1080 00:50:45,280 --> 00:50:47,000 This was yours to win. 1081 00:50:47,000 --> 00:50:51,320 Why let someone lead that team where they were incapable of leading? 1082 00:50:51,320 --> 00:50:53,920 She just appointed herself. After the conversation with you 1083 00:50:53,920 --> 00:50:56,720 last week, she had it in her head that it was hers and hers alone, 1084 00:50:56,720 --> 00:50:59,040 and there was no wrestling away from that. 1085 00:51:01,880 --> 00:51:04,960 Why didn't you draw on Kris with a pizza background? 1086 00:51:04,960 --> 00:51:06,640 I tried to. I asked Kris. 1087 00:51:06,640 --> 00:51:08,960 He wasn't really stepping forward to open his mouth. 1088 00:51:08,960 --> 00:51:11,200 It was like drawing blood from a stone. 1089 00:51:11,200 --> 00:51:15,320 He could have driven that team to victory and he refused to - 1090 00:51:15,320 --> 00:51:16,720 is that what you're saying? 1091 00:51:17,720 --> 00:51:21,160 Yeah, basically. He could have had a bigger voice in that. 1092 00:51:22,360 --> 00:51:25,200 Let's talk about the vegetarian pizzas. 1093 00:51:25,200 --> 00:51:28,240 That piazza was packed with tourists, 1094 00:51:28,240 --> 00:51:32,520 and you go for two of the most complex, strong, smelly cheeses 1095 00:51:32,520 --> 00:51:37,000 on a pizza. I know, Gary pushed for the gorgonzola. 1096 00:51:37,000 --> 00:51:39,520 I pointed out that I thought that it was too strong, 1097 00:51:39,520 --> 00:51:41,800 but I took his advice on board because he's a chef. 1098 00:51:43,320 --> 00:51:45,280 In your mind, a vegetarian pizza, 1099 00:51:45,280 --> 00:51:46,800 what should be on that pizza? 1100 00:51:46,800 --> 00:51:50,600 Artichokes, aubergine. Fucking vegetables. Yeah, exactly. 1101 00:51:50,600 --> 00:51:52,400 And we smeared it with cheese. 1102 00:51:52,400 --> 00:51:54,520 You totally misjudged your customers. 1103 00:51:54,520 --> 00:51:57,000 It was a profit challenge. That was it. 1104 00:51:57,000 --> 00:52:00,920 Profit. I hold my hands up and say that it was mostly my fault 1105 00:52:00,920 --> 00:52:03,840 because... You don't strike me as the kind of guy, that potentially 1106 00:52:03,840 --> 00:52:06,240 I'll go into business with, that misses the fucking brief. 1107 00:52:07,840 --> 00:52:10,160 How could it go so wrong? 1108 00:52:10,160 --> 00:52:12,960 We had two strong cheeses, so from that perspective 1109 00:52:12,960 --> 00:52:14,800 they completely misjudged. 1110 00:52:14,800 --> 00:52:17,280 Kris... They didn't even diversify what the options were, 1111 00:52:17,280 --> 00:52:19,840 so if someone came in and didn't like a strong cheese, there was no 1112 00:52:19,840 --> 00:52:22,320 option for them. You're sounding like you weren't even there. 1113 00:52:22,320 --> 00:52:23,640 It was your area of expertise. 1114 00:52:26,600 --> 00:52:29,920 When the pizza experts came in, they told me that they were ignored 1115 00:52:29,920 --> 00:52:32,120 for about three minutes at the front of the queue. 1116 00:52:32,120 --> 00:52:36,320 You were way more concerned talking to Kris and Gary, as opposed 1117 00:52:36,320 --> 00:52:39,760 to serving your customers. That's an insult to any customer. 1118 00:52:39,760 --> 00:52:42,800 I must be completely on a different planet, then, because when they came 1119 00:52:42,800 --> 00:52:45,280 I felt that I was personable, that I've used my skills that I do 1120 00:52:45,280 --> 00:52:47,920 in my everyday business and I think that I was considerate. 1121 00:52:47,920 --> 00:52:49,120 But maybe I'm wrong. 1122 00:52:51,360 --> 00:52:54,160 The pizzas leaving your shack, 1123 00:52:54,160 --> 00:52:57,400 inconsistent sizes, undercooked in the centre. 1124 00:52:57,400 --> 00:52:58,800 Where was the quality control? 1125 00:52:58,800 --> 00:53:02,080 It was difficult for Gary to get the consistency with the doughs right. 1126 00:53:02,080 --> 00:53:04,480 I was putting the cheese on while trying to spin the pizzas 1127 00:53:04,480 --> 00:53:07,040 at the same time, so I imagine that part of that responsibility 1128 00:53:07,040 --> 00:53:09,120 lies on me. Rachel was finishing them all off as well 1129 00:53:09,120 --> 00:53:11,120 because she wanted to be head of quality control. 1130 00:53:11,120 --> 00:53:12,720 But you were cooking them. Yeah, sure, 1131 00:53:12,720 --> 00:53:15,000 but I was also cooking and topping and everything else as well 1132 00:53:15,000 --> 00:53:17,120 at the same time. I was doing 75% of the tasks. 1133 00:53:17,120 --> 00:53:20,160 So, if you're operating two ovens, what in the hell was Gary doing? 1134 00:53:20,160 --> 00:53:21,560 Just stretching the dough. 1135 00:53:22,920 --> 00:53:25,800 When the pizza experts came in, 1136 00:53:25,800 --> 00:53:29,360 they tried all the pizzas from all three stalls. 1137 00:53:29,360 --> 00:53:32,360 They said that yours was the worst. Oh. 1138 00:53:32,360 --> 00:53:37,160 It was undercooked, oddly-shaped, and it looked horrendous. 1139 00:53:39,080 --> 00:53:41,720 I'm lost for words, young man. Yeah, I'm lost for words as well. 1140 00:53:41,720 --> 00:53:44,040 Gordon, as a chef, it's an absolute disgrace. 1141 00:53:45,560 --> 00:53:48,120 I said to them on many occasions, "These pizzas are not the same, 1142 00:53:48,120 --> 00:53:50,160 "they're not the same." What was their response? 1143 00:53:50,160 --> 00:53:52,560 They were telling me that they thought that they were coming out 1144 00:53:52,560 --> 00:53:53,960 better each time. Wow. 1145 00:53:55,040 --> 00:53:56,880 You don't come across as a doormat. 1146 00:53:56,880 --> 00:53:59,920 I don't think you'd be where you are today if you just allowed 1147 00:53:59,920 --> 00:54:03,920 yourself to roll over like a fucking Labrador and get tickled. 1148 00:54:03,920 --> 00:54:06,480 If you've given up the fight, then let me ask you this... 1149 00:54:06,480 --> 00:54:09,600 I'm not giving up the fight. Why should you stay in this competition? 1150 00:54:09,600 --> 00:54:12,520 Why? Yeah, why? Because I know I have the drive and determination 1151 00:54:12,520 --> 00:54:14,160 to win. I'm better than this, Gordon, 1152 00:54:14,160 --> 00:54:16,240 and you'll notice that in the next challenge. 1153 00:54:18,200 --> 00:54:20,200 Why should I keep you in this competition? 1154 00:54:20,200 --> 00:54:22,120 I'm not going to throw anyone under the bus. 1155 00:54:22,120 --> 00:54:24,240 But, truthfully, I find Kris quite hard to work with. 1156 00:54:24,240 --> 00:54:27,000 I said that we should be doing two pizzas at a time, keeping the ovens 1157 00:54:27,000 --> 00:54:29,120 full at all points. And he just kept saying no. 1158 00:54:29,120 --> 00:54:30,760 I might have overseen certain things 1159 00:54:30,760 --> 00:54:33,920 that I've made mistakes on, but no-one's perfect and business isn't 1160 00:54:33,920 --> 00:54:36,040 a straight line. And I know in hindsight now 1161 00:54:36,040 --> 00:54:37,440 where the errors were made. 1162 00:54:37,440 --> 00:54:39,560 You're starting to give me the impression 1163 00:54:39,560 --> 00:54:41,080 that you're just coasting. 1164 00:54:41,080 --> 00:54:43,520 Coasting? Yeah. Why didn't you fight for that leadership 1165 00:54:43,520 --> 00:54:45,960 and run that shack? Well, I did eventually. I ran the shack, 1166 00:54:45,960 --> 00:54:48,480 but the decisions that have already been made prior to that, 1167 00:54:48,480 --> 00:54:50,920 that cost us the task. That's as simple as it is. 1168 00:54:50,920 --> 00:54:52,120 Thanks, Kris. 1169 00:54:53,440 --> 00:54:55,280 Thank you, Rachel. Thank you. 1170 00:54:57,320 --> 00:54:58,360 Thank you, Gary. 1171 00:54:59,600 --> 00:55:00,720 Thanks, Gordon. 1172 00:55:02,280 --> 00:55:03,720 Fucking hell. 1173 00:55:17,360 --> 00:55:21,200 Right, Gary, Rachel and Kris, thank you for that valuable time. 1174 00:55:22,240 --> 00:55:26,440 First of all, Gary, quality control across that challenge 1175 00:55:26,440 --> 00:55:27,880 was so important. 1176 00:55:27,880 --> 00:55:30,720 Honestly, young man, at this stage of the competition, I expected 1177 00:55:30,720 --> 00:55:32,600 more from you. 1178 00:55:32,600 --> 00:55:36,440 Rachel, I did ask you to step up, 1179 00:55:36,440 --> 00:55:38,440 but I don't think you utilised 1180 00:55:38,440 --> 00:55:41,520 the skill set that was within your team. 1181 00:55:41,520 --> 00:55:45,120 And, Kris, you have the most experience. 1182 00:55:45,120 --> 00:55:49,040 And quite frankly, I wasn't seeing any of that across this challenge. 1183 00:55:49,040 --> 00:55:50,640 This has been a tough decision. 1184 00:55:53,320 --> 00:55:56,000 But the person I will not be investing in... 1185 00:55:59,760 --> 00:56:00,880 ..is Kris. 1186 00:56:02,920 --> 00:56:05,960 Take this experience from this competition and learn. 1187 00:56:05,960 --> 00:56:11,320 Never sit back and watch something heading for the rocks 1188 00:56:11,320 --> 00:56:13,560 that you could have changed much earlier. 1189 00:56:14,800 --> 00:56:17,000 Yes, Gordon. Thanks for the opportunity. 1190 00:56:17,000 --> 00:56:18,880 I'm sorry, Kris. We're done. 1191 00:56:19,960 --> 00:56:22,040 Good job. Thank you. Thank you. 1192 00:56:25,600 --> 00:56:28,440 Rachel and Gary were very close to going home tonight, 1193 00:56:28,440 --> 00:56:30,000 but, for me, it was Kris 1194 00:56:30,000 --> 00:56:32,680 who had that wealth of knowledge and should have been perfectly 1195 00:56:32,680 --> 00:56:34,200 placed to run this challenge, 1196 00:56:34,200 --> 00:56:36,880 and I can't go into business with someone who sees a red flag 1197 00:56:36,880 --> 00:56:38,680 and does not react. 1198 00:56:38,680 --> 00:56:40,240 I wish Gordon all the best. 1199 00:56:40,240 --> 00:56:42,400 It's an opportunity lost for him as well. 1200 00:56:42,400 --> 00:56:44,960 I don't think he's really got the fair reflection of how hard 1201 00:56:44,960 --> 00:56:47,280 I've worked in these two weeks, but I've got big plans. 1202 00:56:47,280 --> 00:56:49,040 You will see me again in the future. 1203 00:56:50,800 --> 00:56:53,280 You start doubting yourself that you might not be as good 1204 00:56:53,280 --> 00:56:54,720 as you think. 1205 00:56:54,720 --> 00:56:57,120 But I'll continue to just keep trying as hard as I can 1206 00:56:57,120 --> 00:56:59,960 and hopefully I'm in the winning team next week. 1207 00:56:59,960 --> 00:57:02,200 It's good to have another chance from Gordon. 1208 00:57:02,200 --> 00:57:05,240 I feel very grateful for it, so I'm definitely not going to 1209 00:57:05,240 --> 00:57:06,680 end up in this position again. 1210 00:57:08,120 --> 00:57:09,280 Next time... 1211 00:57:09,280 --> 00:57:10,440 Oy, oy! 1212 00:57:10,440 --> 00:57:12,920 I want to test your ability to target completely 1213 00:57:12,920 --> 00:57:14,400 different markets. 1214 00:57:14,400 --> 00:57:16,960 Ooh! Oh, it's all gone wrong! 1215 00:57:16,960 --> 00:57:18,720 Can we move on? You're being rude. 1216 00:57:18,720 --> 00:57:20,400 They're cooking, but in the wrong way. 1217 00:57:20,400 --> 00:57:21,920 You ready? Yep. Action. 1218 00:57:21,920 --> 00:57:24,800 THEY ARGUE You can't handle taking criticism. 1219 00:57:24,800 --> 00:57:26,880 That's just turned my mouth into a cat's arsehole.