Who is Claude Littner? Apprentice adviser to Lord Sugar who used to be one of the interviewers during the CV round

The hit BBC One show is back for its 2018 series and so is Claude. Here's what we know about him…

Who is Claude Littner?

Claude Littner was born May 6, 1949, and is a British business executive and the former chairman of Viglen.

He kicked off his TV career on The Apprentice as one of the official interviewers during the CV round of the show.

When PR guru Nick left the show, Claude stepped in to replace him.

What is Claude's business background?

After training as an accountant, Claude developed a career as a turnaround specialist.

It was in this role that he met Lord Alan Sugar, and agreed to chair a number of Sugar's companies.

In the early 1990s, Claude was chairman and chief executive of Amstrad International, Amstrad Spain and Dancall Telecom.

In 2009 Lord Sugar resigned from a majority of his UK company directorships, handing over his former management duties to Claude, including the chairman's post at Viglen.

When Lord Sugar was majority owner and chairman of Tottenham Hotspur football club, Claude was its Chief Executive from 1993 to 1998.

Who else is on The Apprentice board with Claude and Lord Sugar?

Lord Sugar needs "ears and eyes" on the ground during each week's tasks.

He used to be helped by silver-tongued Nick Hewer and uber-shrewd Margaret Mountford, who have both left.

But after legal aid Margaret left in 2009, West Ham CEO Karren Brady took over the role.

When does The Apprentice start on BBC One?

The Apprentice is a hit BBC reality show, now going into its 14th series, featuring hour-long episodes.

Each series of the programme aims to find a new apprentice for billionaire business mogul and Amstrad founder Lord Alan Sugar, who's worth £1.4bn.

It aims to recreate the toughest of business environments and tasks for its set of contestants, but it is often very funny due to the incompetence and arrogance of the competitors.

It launched on BBC One on Wednesday, October 3.

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