The Apprentice
Wed May 15, 9-10pm, BBC1
It’s sometimes suggested that selling tasks provide the best entertainment on ‘The Apprentice’. But we’d beg to differ. Watching these jokers attempt to design something is reliably hilarious. This week, it’s flatpack furniture. Accordingly, there’s a face-off between what looks like an electric chair and an item best described as a box with some wheels attached to it. The industry bods tasked with sitting through the earnest pitches for some of these items must howl with laughter afterwards.
Anyway, with one team dominated by a single, overbearing individual and the other dividing into domineering and silently resentful factions, this is another interesting episode. We’d say Sugar’s got the firings right so far – the remaining contenders are odd enough to keep us entertained for a few weeks yet.
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Floyd's
A contemporary brasserie run by a former fashion model in the shabby, increasingly chic environs of Dalston, Floyd’s should be enormously irritating. But with a certain charm and some serious know-how in the kitchen, Konrad Lindholm and his team are pulling it off. A pretty pale blue-painted space with shelves of books here, Middle Eastern tiles there and flowers on every wooden table set the scene. The staff are easy-going and the menu competently covers the bases, from breakfast through mains to snacks and puddings – the combination successfully pulls in the regulars. We stopped by for a late lunch and had a chilled cucumber and yoghurt soup, which is easy to get wrong but here was spot-on: tart and sweet, heady with garlic and a hint of dill, scattered with chives and slicked with olive oil. The soup could have done with some accompanying bread, but this minor blip was forgiven with the arrival of a towering plate of ingenious courgette linguine with almond and parsley pesto, nutty wild mushrooms, rocket and parmesan – a juicy plateful of deep flavours offering all the pleasures of pasta with none of the carb coma. A definite winner.
Venue says: “Floyd’s presents a lovingly curated, ever-changing menu featuring modern-European dishes using the finest seasonal produce.”
