Inside the Factory
(2015)Streaming Episode Guide
Series 9 | Series 8 | Series 7 | Series 6 | Series 5 | Series 4 | Series 3 | Series 2 | Series 1: How Our Favourite Foods Are Made | Specials | Top 5 Episodes
Series 9
Paddy McGuinness and Cherry Healey visit factories that produce some of our favourite foods on a massive scale, from sliced bread to flapjacks and sausage rolls.Hardback Books
Episode 6
Paddy McGuinness visits a factory that produces three million books every week. Cherry Healey is learning how an intricate design is printed onto cloth for the hard covers. Meanwhile historian Ruth Goodman uncovers the extraordinary origins of Braille.
There are no streaming sources for this episode in your country. Sources available in: Great Britain
Haven't Seen
Sausage Rolls
Episode 5 - 2-04-2025
Paddy McGuinness visits a factory in Northern Ireland to learn how they make more than half a million sausage rolls every day. Cherry Healey discovers how black pudding is made, while historian Ruth Goodman reveals how the humble sausage skin gave a surprising lift to a weapon of war.
There are no streaming sources for this episode in your country. Sources available in: Great Britain
Haven't Seen
Flapjacks
Episode 4 - 1-21-2025
Paddy McGuinness visits a factory that makes forty million flapjacks a year. Meanwhile, Cherry Healey learns how oats can benefit gut health, and Ruth Goodman savours the history of the Staffordshire oatcakes and golden syrup.
There are no streaming sources for this episode in your country. Sources available in: Great Britain
Haven't Seen
Cheese Curls
Episode 3 - 1-14-2025
New presenter Paddy McGuinness visits a factory in Lincoln to explore how they make 500 million packs of Quavers every year. Cherry Healey learns how Bombay Mix is made, while Ruth Goodman reveals the wartime story behind our love of cheese flavouring.
There are no streaming sources for this episode in your country. Sources available in: Great Britain
Haven't Seen
Sliced Bread
Episode 2 - 1-07-2025
Paddy McGuinness makes a wonderfully nostalgic trip to the Warburtons factory in his hometown of Bolton where, thirty years ago, he had a Saturday job cleaning the machines. Meanwhile, Cherry Healey discovers how waste bread is turned into beer, and historian Ruth Goodman reveals why white bread was banned during World War Two.
There are no streaming sources for this episode in your country. Sources available in: Great Britain
Haven't Seen
Chocolate Seashells
Episode 1 - 12-22-2024
In this Christmas special, new presenter Paddy McGuinness and Cherry Healey visit a chocolate factory in Belgium that produces four million chocolate seashells every day. Cherry Healey is also in Belgium, learning the secrets of white chocolate production at the biggest chocolate factory in the world, and Ruth Goodman is in a city with a familiar-sounding name, Saint Niklas, exploring the European origins of Santa.
There are no streaming sources for this episode in your country. Sources available in: Great Britain
Haven't Seen
Series 8
Gregg Wallace and Cherry Healey explore fascinating factory processes.Paint and Wallpaper
Episode 10 - 2-25-2024
How Farrow & Ball produce up to 200,000 litres of paint and 10,000 metres of wallpaper a week in Dorset. How a key ingredient in paint-making is mined in Devon. The art of hanging wallpaper, and its history. How ships in the First World War were painted with dazzling patterns to evade German submarines.
Where to watch
Haven't Seen
Sofas
Episode 9 - 2-18-2024
How HSL make more than 5,000 sofas every year in West Yorkshire. The science of light bulbs, to create the perfect environment to snuggle up on the sofa. How foam padding is produced. The history of the sofa. One of the world's most famous sewing machines.
Where to watch
Haven't Seen
Chocolate Bars
Episode 8 - 2-11-2024
How Nestle make more than eight million bars of chocolate every day in York - the UK's city of chocolate. How a cocoa plant quarantine facility in the Berkshire countryside is preventing a worldwide chocolate shortage. The bitter history of drinking chocolate.
Where to watch
Haven't Seen
Carpets
Episode 7 - 2-04-2024
How Axminster produces 46,000 square metres of carpet every year in Devon. The science behind the best ways to remove stubborn stains from carpets such as butter, milk and red wine. How the groundbreaking methods of a Devon-based carpet maker in the 18th century revolutionised intricate carpet making. The rise and fall of the hard-wearing flooring linoleum.
Where to watch
Haven't Seen
Bath Bombs
Episode 6 - 1-28-2024
How Lush produce an astonishing 14 million bath bombs every year in Dorset. How taking a hot bath can provide some of the benefits of exercise. How a lab grows human skin for cosmetic testing. The notion that complex perfumes ward off the plague. How the living conditions of coal miners and their families were transformed by the introduction of communal showers.
Where to watch
Haven't Seen
Stout
Episode 5 - 1-23-2024
How Guinness make two million litres of Irish stout every single day. How reservoir water is treated to provide clean drinking water to the people of Dublin, as well as to the stout brewery. How hops are harvested at a farm in Worcestershire. The history of Irish pubs, and how pub games helped the Allies in the Second World War.
Where to watch
Haven't Seen
Stuffed Pasta
Episode 4 - 1-16-2024
How Dell Ugo make 500 million stuffed pasta parcels every year in Hertfordshire. How Cromer on the Norfolk coast still use traditional fishing techniques to catch the crab for stuffed pasta. How Italian immigrants in Bedford helped to build Britain. The origins of gluten-free food.
Where to watch
Haven't Seen
Jeans
Episode 3 - 1-09-2024
How denim cloth is made, and how Welsh jeans brand Hiut transform it into one of the world's most popular items of clothing - jeans. How zippers are made. How denim is distressed to make a new pair of jeans look old, in environmentally friendly ways. The little-known person who helped shape the design of jeans forever. The history of indigo dye.
Where to watch
Haven't Seen
Jelly Beans
Episode 2 - 1-03-2024
How Jelly Bean Factory make ten million of their colourful little sweets every day in Dublin. The important role glucose plays in our bodies. How one of the ingredients in jelly beans plays a key role in the production of lipstick. The history of jelly and post-war pick'n'mix.
Where to watch
Haven't Seen
Yorkshire Puddings
Episode 1 - 12-27-2023
How Aunt Bessie's produce a staggering 500 million Yorkshire puddings every year in Hull. How wheat is tested before it can be milled into flour. How to cook the perfect gravy for a Sunday roast. The history of the roast dinner, and the art of washing up Tudor-style.
Where to watch
Haven't Seen
Series 7
Gregg Wallace accesses the huge factories making our most iconic vehicles.Mints
Episode 17 - 5-09-2023
How Polos produce 32 million mints every day in York - part of the 19,000 tonnes of mints consumed every year in the UK. The largest sugar beet factory in Europe. How one of the last surviving peppermint farms in the UK harvest their crop. How clever marketing persuaded people to buy minty mouthwash.
Haven't Seen
Rice Pudding
Episode 16 - 5-02-2023
Gregg Wallace explores the Ambrosia factory in Lifton, Devon, to reveal how it makes up to 360,000 rice puddings every single day. How fresh water from the Alps is used to grow more than a million tonnes of rice every year in Italy's Po Valley. The history of school dinners.
Where to watch
Haven't Seen
Vegan Sausages
Episode 15 - 4-25-2023
The futuristic process by which Heck churn out up to 90,000 vegan sausages a day in Yorkshire. How Canadian soy beans are transformed into protein-packed tofu. How a vegan superfood of the sea is harvested on the Scottish coast. The history of the vegetarian movement in Britain, and the high price that British sailors paid when deprived of their five a day.
Where to watch
Haven't Seen
Crumpets
Episode 14 - 4-18-2023
How a factory makes 432 million classic British crumpets every year from a precise combination of ingredients, using some clever chemistry to create their famous 'holey' texture. The science of making the perfect pancake batter. How another British favourite, Eccles cakes, are made in Manchester for shipment all over the world. The history of how crumpets got their rise and eventually their bubbles, and Britain's obsession with toasting baked goods.
Where to watch
Haven't Seen
Pork Pies
Episode 13 - 4-11-2023
How Vale of Mowbray make pork pies - including 425,000 a week of their 75g snack-sized traditional pie - in Northallerton, Yorkshire. Hacks for the perfect vegan shortcrust pastry. How piccalilli, a pork pie accompaniment, is made. The history of Britain's unusual stargazy pie, and powdered egg during the Second World War.
Where to watch
Haven't Seen
Jaffa Cakes
Episode 12 - 4-04-2023
How a factory in Manchester churns out 6 million Jaffa Cakes every single day - 1.4 billion per year. The legal significance of whether Jaffa Cakes are cakes or biscuits.
Where to watch
Haven't Seen
Buses
Episode 11 - 8-08-2022
How London's famous red double-decker bus - including a fully electric model - is built in Scarborough, Yorkshire, highlighting the tough laminated heated windscreens and bright red coat of paint. How the turbines at an offshore wind farm convert wind into watts. The history of London's earliest double-deckers and their vital role in the First World War.
Where to watch
Haven't Seen
Trains
Episode 10 - 8-01-2022
How Alstom builds a 187-tonne, five-carriage electric train on their 84-acre site in Derby. How the train's aluminium is made at the UK's last remaining smelter in Scotland. How tunnel boring machines are digging ten miles through the hills for the new HS2 line. The history of the UK’s first electric train - Brighton's seafront tourist train, still used today - and how that technology went on to be used in underground transportation all over the world.
Where to watch
Haven't Seen
Vacuums
Episode 9 - 2-16-2022
How a 32-acre site in Somerset makes 1.2 million Henry vacuum cleaners every year.
Where to watch
Haven't Seen
Ice Cream
Episode 8 - 2-09-2022
59m
How a family-run factory in rural Aberdeenshire churns out fifty thousand litres of dairy ice cream every day. How best to stop 'brain freeze.' How sprinkles are made. How ice cream vans made soft whip a favourite on Britain's streets.
7.4/10Where to watch
Haven't Seen
Mugs
Episode 7 - 2-02-2022
59m
How Denby - potterymaker since 1809 - produces one of their best sellers, the Halo Heritage mug, in Derbyshire. The journey starts at the factory's 100-metre-long, 100,000-tonne mound of clay.
8/10Where to watch
Haven't Seen
Tortilla Chips
Episode 6 - 1-26-2022
59m
How the biggest tortilla factory in Europe makes 60,000 tonnes of snacks every year in Coventry, including their UK bestseller: chilli heatwave flavour tortilla chips. Tasting the hottest chilli in the world at the UK's largest chilli farm. The science behind the UK's first compostable crisp packet. How the Elizabethans kept their huge ruff collars standing to attention, and how American popcorn became a box office smash.
8.2/10Where to watch
Haven't Seen
Leather Boots
Episode 5 - 1-19-2022
59m
Gregg Wallace visits a bootmaking factory in Wollaston, Northamptonshire to follow the production of a pair of Dr. Martens, while Cherry Healey gets to grips with the machines that make shoelaces.
7.4/10Where to watch
Haven't Seen
Chairs
Episode 4 - 1-12-2022
59m
Gregg Wallace visits the Ercol factory in Buckinghamshire to follow the production of a Windsor chair. Cherry Healey investigates how sitting too much could be very bad for our health. Historian Ruth Goodman discovers how utility furniture made during the Blitz is still influencing the designs we buy today.
7.9/10Where to watch
Haven't Seen
Malt Loaf
Episode 3 - 1-05-2022
59m
How the largest malt loaf factory in the world makes the sweet and squidgy cake-cum-bread, a popular teatime treat consumed at the rate of 130 million a year. How a British baking company cooked up the first business computer. How wheat flour was ground the traditional way, until the Victorians' demand for white bread brought about the demise of Britain's iconic windmills.
7.6/10Where to watch
Haven't Seen
Diggers
Episode 2 - 12-29-2021
59m
How JCB make as many as a hundred iconic yellow diggers every single day in Rocester, Staffordshire, requiring just 45 hours to make a digger from scratch, and consuming 650 tonnes of steel, 170,000 bolts, 5,000 litres of paint and 236 miles of wiring each week.
7.3/10Where to watch
Haven't Seen
Christmas Cards
Episode 1 - 12-22-2021
59m
How Woodmansterne produces 35 million greeting cards a year in Watford - from sketching a card design, to creating an aluminium plate for printing, to guillotining the sheets into cards and the final shipping process. Creating a vegan Christmas feast. The history of the year Christmas was cancelled.
7.3/10Where to watch
Haven't Seen
Series 6
A look at some of the largest factories in Britain.Yoghurt
Episode 3 - 1-12-2021
1h 0m
How one million pots of yoghurt are produced every 24 hours in rural Somerset - from the Friesian cows that provide the milk to the processing, culturing, and packing processes. How blackcurrant are harvested. Plant-based alternatives to milk. Food-safe yoghurt pots made from 100% recycled material. The history of the electric milk float and the contentious origins of the cream tea.
7.4/10Where to watch
Haven't Seen
Socks
Episode 2 - 1-05-2021
1h 0m
How a Leicester factory makes one and a half million socks annually. What causes smelly feet, and which socks tackle it best. How a cotton spinner in Manchester produces 4,200 miles of yarn every hour. A revolutionary eco-cotton supplier. The history of 1980s sock fashion, and how the 'Kitchener stitch' helped save the feet of British soldiers in the trenches during the Great War.
7.5/10Where to watch
Haven't Seen
Cider
Episode 1 - 12-27-2020
1h 0m
How the world's biggest cider producer makes more than 350 million litres each year - from orchards in Herefordshire, to the mill in Ledbury, to fermentation and bottling at the factory. How grafting is used to create a new sweet apple variety called Scrumptious. How a by-product of making cider - CO2 - is used to make fire extinguishers. The history of the Victorian apple-breeding boom, and recreating one of Queen Victoria's favourite baked apple desserts.
7.6/10Where to watch
Haven't Seen
Series 5
Gregg Wallace and Cherry Healey get exclusive access to some of the biggest factories.Cereal Bars
Episode 9 - 5-05-2020
59m
How a factory in Essex produces 400,000 cereal bars a day - from nuts to cranberries and sultanas to puffed rice, with a carefully balanced blend of honey and glucose binding it all together for the ideal texture. How macadamia nuts are harvested in South Africa, and shelled under extraordinary pressure. The scientific distinction between botanical nuts, legumes and drupes. The history of Britain's cereal bars, including one Kendal Mint Cake snack bar made popular by famous explorers Ernest Shackleton and Sir Edmund Hillary.
7.7/10Where to watch
Haven't Seen
Liqueurs
Episode 8 - 4-28-2020
59m
How a factory in Ireland produces 540,000 bottles of liqueurs a day. From grain, to barrel aging, to mixing cream and whiskey together, the show traces the production of a cream liqueur over the span of three years. How Ireland’s bottles and jars are recycled at a plant processing 500 tonnes every day. How all alcoholic drinks - not just aperitifs - stimulate appetite. The rules for producing and labelling whiskey, bourbon, and blends. How monks invented liqueurs. The impact of modern distillation methods on traditionally made alcohols like Irish whiskey.
7.7/10Where to watch
Haven't Seen
Soup
Episode 7 - 4-21-2020
59m
How a factory in Wigan produces two million tins of soup a day. Vegetable soup is followed from a pea harvest in Yorkshire right through to the finished soup going into cans and being dispatched. How the vitamin content of frozen vegetables can greatly exceed that of fresh. How a spinach soup based on a 17th-century recipe doesn't much resemble soup as we know it today. The history of the soup kitchen.
7.4/10Where to watch
Haven't Seen
Pots and Pans
Episode 6 - 4-14-2020
59m
How a foundry in France produces a cast iron pot every five seconds - from the arrival of 20 tonnes of crude iron right through to brightly coloured orange casserole dishes. How a South African iron ore mine - one of the largest in the world - produces a staggering 670,000 tonnes every day. The science behind cooking the perfect casserole - more cooking time isn't always better. The history of one-pot cooking to prepare simple meals, from communal ovens to 1970s slow cookers. How casting iron in sand moulds democratised the kitchen through affordable cookware.
8.2/10Where to watch
Haven't Seen
Pasties
Episode 5 - 4-07-2020
59m
How a bakery in Cornwall produces 180,000 Cornish pasties a day. There are rules: A Cornish pasty must be made in Cornwall; the filling can only contain onion, potato, swede, beef and some seasoning; and each ingredient must be cooked from raw within the pastry parcel. The versatility of onions, and how they make us cry. How anaerobic digestion turns food factory waste into electricity. Challenging the pasty's origin story. How importation of pepper eventually transformed it from a precious commodity to a spice that everyone could afford.
8.3/10Where to watch
Haven't Seen
Mattresses
Episode 4 - 8-20-2019
59m
How a factory in Leeds produces 600 bouncy beds every day - from making steel into springs, to their placement in individual pockets and covering in natural fibres like hemp and wool designed to wick away sweat. How a short, twenty-minute sleep improves reaction times. How wool is shorn from sheep, and its inherent anti-bacterial and fire-retardant properties that make it well suited to mattresses. How the modern spring mattress evolved. How a famous Scandinavian-inspired home store is responsible for popularizing the duvet.
7.9/10Where to watch
Haven't Seen
Croissants
Episode 3 - 8-13-2019
59m
How a factory in France produces 336,000 croissants every day - from the 21 tonnes of butter, to the 83-year-old strain of yeast that packs a flavourful punch, to the layering of very thin slices of butter between sheets of dough to create the famously flaky texture. How croissants are best served - and eaten. How 'concentrated' butter produced in north Wales enhances the shelf life of croissants. The history of the croissant, thought to originate from 17th-century Austria, and emerging in its modern French form as late as 1906. How bread played a vital role in the French Revolution.
8.2/10Where to watch
Haven't Seen
Wax Jackets
Episode 2 - 8-06-2019
59m
How a factory in South Shields produces 650 water-resistant waxed jackets a day - from 500-metre-long rolls of undyed cotton, to dipping the finished fabric into baths of heated wax, to assembling each jacket from 23 pieces. How a breathable membrane is key to allowing sweat to get out while keeping water from getting in. How a simple wooden stick is transformed into a top-notch umbrella using saws, pliers, and needle and thread - techniques barely changed in 150 years. The history of seamen adapting oil-covered sail cloth into garments.
7.8/10Where to watch
Haven't Seen
Cherry Bakewells
Episode 1 - 7-30-2019
59m
How a factory in Stoke-on-Trent produces 250,000 little cherry bakewell tarts every day - from what makes a shortcrust pastry 'short' to the team of 12 precisely placing the cherry on top of every one by hand. How to swerve a soggy pastry bottom when baking pies and tarts at home. How almonds are roasted and milled into almond butter ready for toast. The origin story of frangipane, the fragrant almond filling used in cherry bakewell. How the modern cherry bakewell actually descends from a mistake.
8.1/10Where to watch
Haven't Seen
Series 4
Gregg Wallace and Cherry Healey visit some of the biggest factories in the UK.Cheese
Episode 9 - 3-26-2019
1h 0m
How a cheese factory in Gateshead produces 3,000 tonnes of spreadable cheese every year - making cheddar, chopping and blending it with whey, water, and other ingredients. How bacteria affect the aroma, flavour and appearance of cheeses. How to make perfect cheese on toast. How cheddar became the predominant hard cheese world wide. How Kraft made processed cheese 100 years ago.
8.4/10Where to watch
Haven't Seen
Pencils
Episode 8 - 3-19-2019
59m
Gregg Wallace is in Germany at a historic pencil factory where they produce 600,000 writing implements a day. Cherry Healey examines the astonishing properties of graphite. Historian Ruth Goodman traces the origin of pencils to a 15th-century graphite discovery in the Borrowdale valley.
7.9/10Where to watch
Haven't Seen
Beer
Episode 7 - 3-12-2019
59m
How Britain's biggest brewery produces 3 million pints of beer a day in Burton upon Trent. How four basic ingredients – water, malted barley, hops and yeast – are manipulated to make dark, heavy ales; light, fragrant lagers; and everything in between. How the hard water of Burton – perfect for brewing flavourful stouts and porters – and its position on the canal network made it the centre of brewing in 19th-century Britain. How beer-making turned from a predominantly female cottage industry to an industrialised process dominated by men.
8.1/10Where to watch
Haven't Seen
Pizza
Episode 6 - 3-05-2019
59m
How a factory in Italy produces 400,000 frozen pizzas each day. The science that makes mozzarella work so well on pizza. How pork is transformed into pepperoni. How freezer ships and trucks create the worldwide cold chain that enables this business to exist. How pizza was first popularised by a restaurant in London’s Soho in 1965
8.2/10Where to watch
Haven't Seen
Potato Waffles
Episode 5 - 2-26-2019
59m
How a factory in Lowestoft produces 450 tonnes of frozen food each day. The differences between waxy and floury potatoes, and which you should use for which job. How the potato's nutritional value compares to other fruits and vegetables. The history of potatoes is traced to Spanish explorers and an enterprising French chemist called Parmentier, who popularised the exotic new vegetable. How Mr Whippy ice creams inspired the potato waffle, a teatime treat.
8.2/10Where to watch
Haven't Seen
Curry
Episode 4 - 8-14-2018
1h 0m
How a factory in Nottinghamshire produces 250,000 jars of curry sauce each day. How chillies are harvested on small farms in India, dried, packed down, and processed into chilli powder. How four rules for cooking rice guarantee it will come out right every time. Recreating a 1747 recipe for rabbit curry. How a British Asian housewife brought restaurant curries closer to Indian home cooking.
7.9/10Where to watch
Haven't Seen
Sausages
Episode 3 - 7-31-2018
1h 0m
How a factory in North Yorkshire produces 625,000 sausages a day, using machines that can fill 600 sausages in a minute. How low and slow shallow frying delivers the best combination of flavour, moistness and succulence. How veggie protein is created from a tiny speck of natural fungus. How a 'meat sock' is the secret to wrapping a Scotch Egg every three seconds. How German bratwurst became top dog in America, and how German immigrant Charles Feltman originated the hot dog. Cooking up a 2,000-year-old recipe for sausages. How the Romans contributed by importing pepper, bay leaves and other spices that spike modern sausages.
8.2/10Where to watch
Haven't Seen
Toilet Roll
Episode 2 - 7-24-2018
1h 0m
How a factory in Manchester produces 700,000 toilet rolls a day starting with spruce timber offcuts from Sweden, pulped and rolled onto 1.2-tonne 'mother reels'. How the water treatment works of Brighton remove debris, grease and bacteria to produce clean water in little more than an hour. How a high-tech Japanese toilet addresses hygiene. How waterless toilets could improve sanitation for one-third of the world's population. The history of the modern flush toilet.
8.2/10Where to watch
Haven't Seen
Coffee
Episode 1 - 7-17-2018
1h 0m
How a factory in Derbyshire produces 175,000 jars of instant coffee every day, from green coffee beans to the freeze-dried final product. How roasting alters the chemical composition of coffee. How caffeine affects the body and brain. How climate change is affecting coffee harvests worldwide, and the coffee species that could cope with warmer growing conditions. The history of instant coffee going back to the American Civil War. How passion for coffee led to the founding of the Stock Exchange, auction houses and newspapers.
8/10Where to watch
Haven't Seen
Series 3
Gregg Wallace and Cherry Healey follow the production lines making our favourite products.Soft Drinks
Episode 6 - 1-16-2018
1h 0m
Gregg Wallace explores Ribena's Gloucestershire factory. Meanwhile, Cherry Healey is in the lab figuring out why fizzy drinks are so appealing.
8.1/10Where to watch
Haven't Seen
Sauces
Episode 5 - 1-09-2018
1h 0m
Ruth Goodman investigates the origin of Worcestershire sauce, as told by Mr Lea and Mr Perrins.
7.7/10Where to watch
Haven't Seen
Fish Fingers
Episode 4 - 1-02-2018
1h 0m
Gregg Wallace explores the Grimsby factory that processes 165 tonnes of fish a week and produces 80,000 cod fish fingers every day.
8.2/10Where to watch
Haven't Seen
Biscuits
Episode 3 - 8-01-2017
1h 0m
Gregg Wallace follows the production of chocolate digestives and discovers that we are all eating them the wrong way up.
8/10Where to watch
Haven't Seen
Pasta
Episode 2 - 7-25-2017
59m
Gregg Wallace is at the world's largest dried pasta factory in Italy, where they produce 150,000 kilometres of spaghetti each day.
8.2/10Where to watch
Haven't Seen
Tea Bags
Episode 1 - 7-18-2017
1h 0m
Gregg Wallace receives some tea leaves from Kenya and follows them through the factory that produces one quarter of all the tea drunk in Britain.
8/10Where to watch
Haven't Seen
Series 2
Exclusive access to some of the largest factories in Britain to reveal production secrets.Shoes
Episode 6 - 8-30-2016
1h 0m
Gregg Wallace visits the UK's largest sports shoe factory to see how they produce 3,500 pairs of trainers every day.
6.9/10Where to watch
Buy
Haven't Seen
Sweets
Episode 5 - 8-23-2016
1h 0m
Gregg Wallace helps to unload a tanker full of sugar from Norfolk and follows it through one of the oldest sweet factories in Britain.
7.6/10Where to watch
Haven't Seen
Bicycles
Episode 4 - 8-16-2016
1h 0m
Gregg Wallace visits Britain's largest bicycle factory, which produces 150 folding bikes every day, and joins a production line to make his own bike.
6.6/10Where to watch
Haven't Seen
Baked Beans
Episode 3 - 8-09-2016
1h 0m
Gregg Wallace helps to unload 27 tonnes of dried haricot beans and follows them on a journey through the world's largest baked bean factory.
7.5/10Where to watch
Buy
Haven't Seen
Crisps
Episode 2 - 8-02-2016
1h 0m
Gregg Wallace follows 27 tonnes of potatoes from a farm in Hampshire through the largest crisp factory on earth.
7.7/10Where to watch
Haven't Seen
Cereal
Episode 1 - 7-26-2016
59m
Gregg Wallace receives a load of corn fresh off the boat from Argentina and follows its journey through the largest breakfast cereal factory in Europe.
7.9/10Where to watch
Haven't Seen
Series 1: How Our Favourite Foods Are Made
A look at some of the largest food factories in Britain.Milk
Episode 3 - 5-07-2015
1h 1m
Gregg Wallace, Cherry Healey and Ruth Goodman look at Britain's history with milk and visit one of the largest fresh milk processing plants on earth.
7.8/10Where to watch
Buy
Haven't Seen
Chocolate
Episode 2 - 5-06-2015
59m
Gregg Wallace, Cherry Healey and Ruth Goodman look at Britain's love of chocolate and visit one of the world's largest chocolate factories in York.
7.8/10Where to watch
Buy
Haven't Seen
Bread
Episode 1 - 5-05-2015
1h 0m
Gregg Wallace, Cherry Healey and Ruth Goodman look at the production, science and history of bread in Britain.
8.1/10Where to watch
Buy
Haven't Seen
Top 5 Highest Rated Episodes 8.4/10 8.3/10 8.2/10 8.2/10 8.2/10
Cheese
Episode 9 - 3-26-2019
1h 0m
How a cheese factory in Gateshead produces 3,000 tonnes of spreadable cheese every year - making cheddar, chopping and blending it with whey, water, and other ingredients. How bacteria affect the aroma, flavour and appearance of cheeses. How to make perfect cheese on toast. How cheddar became the predominant hard cheese world wide. How Kraft made processed cheese 100 years ago.
8.4/10Where to watch
Haven't Seen
Pasties
Episode 5 - 4-07-2020
59m
How a bakery in Cornwall produces 180,000 Cornish pasties a day. There are rules: A Cornish pasty must be made in Cornwall; the filling can only contain onion, potato, swede, beef and some seasoning; and each ingredient must be cooked from raw within the pastry parcel. The versatility of onions, and how they make us cry. How anaerobic digestion turns food factory waste into electricity. Challenging the pasty's origin story. How importation of pepper eventually transformed it from a precious commodity to a spice that everyone could afford.
8.3/10Where to watch
Haven't Seen
Pasta
Episode 2 - 7-25-2017
59m
Gregg Wallace is at the world's largest dried pasta factory in Italy, where they produce 150,000 kilometres of spaghetti each day.
8.2/10Where to watch
Haven't Seen
Fish Fingers
Episode 4 - 1-02-2018
1h 0m
Gregg Wallace explores the Grimsby factory that processes 165 tonnes of fish a week and produces 80,000 cod fish fingers every day.
8.2/10Where to watch
Haven't Seen
Toilet Roll
Episode 2 - 7-24-2018
1h 0m
How a factory in Manchester produces 700,000 toilet rolls a day starting with spruce timber offcuts from Sweden, pulped and rolled onto 1.2-tonne 'mother reels'. How the water treatment works of Brighton remove debris, grease and bacteria to produce clean water in little more than an hour. How a high-tech Japanese toilet addresses hygiene. How waterless toilets could improve sanitation for one-third of the world's population. The history of the modern flush toilet.
8.2/10Where to watch
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