Gregg Wallace, Cherry Healey and Ruth Goodman look at the production, science and history of bread in Britain.
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.
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.
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.
Gregg Wallace follows 27 tonnes of potatoes from a farm in Hampshire through the largest crisp factory on earth.
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.
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.
Gregg Wallace helps to unload a tanker full of sugar from Norfolk and follows it through one of the oldest sweet factories in Britain.
Gregg Wallace visits the UK's largest sports shoe factory to see how they produce 3,500 pairs of trainers every day.
In this Christmas special, Gregg Wallace, Cherry Healey and Ruth Goodman explore the fascinating factory processes and surprising history behind our favourite festive treats.
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.
Gregg Wallace is at the world's largest dried pasta factory in Italy, where they produce 150,000 kilometres of spaghetti each day.
Gregg Wallace follows the production of chocolate digestives and discovers that we are all eating them the wrong way up.
Exploring the fascinating factory processes behind Christmas cake, baubles, brandy and more. And why Christmas tree lights are called fairy lights.
Gregg Wallace explores the Grimsby factory that processes 165 tonnes of fish a week and produces 80,000 cod fish fingers every day.
Ruth Goodman investigates the origin of Worcestershire sauce, as told by Mr Lea and Mr Perrins.
Gregg Wallace explores Ribena's Gloucestershire factory. Meanwhile, Cherry Healey is in the lab figuring out why fizzy drinks are so appealing.
Gregg Wallace is in Derbyshire at an enormous coffee factory where they produce 175,000 jars of instant coffee every day.
Gregg Wallace explores the factory that makes 700,000 toilet rolls a day and Cherry Healey gets the bum deal of following a flush through the sewers.
In this Christmas special, Gregg Wallace visits a factory which produces a staggering two million tins of festive chocolate assortments a year.
Gregg Wallace explores a factory that produces 625,000 sausages a day and Cherry Healey gets the scientific lowdown on getting the best banger.
Gregg Wallace explores the Nottinghamshire factory that produces 250,000 jars of curry sauce each day. Cherry Healey helps harvest chillies.
Gregg Wallace is in Lowestoft at an enormous frozen food factory, where they produce one million potato waffles a day.
Gregg Wallace is in Italy at an enormous pizza factory, where they produce 400,000 frozen pizzas each day.
Gregg Wallace is in Burton upon Trent at Britain’s biggest brewery, where they produce 3 million pints of beer a day.
Gregg Wallace is in Germany at a historic pencil factory where they produce 600,000 writing implements a day.
Gregg Wallace is in Gateshead at a cheese factory where they produce 3,000 tonnes of spreadable cheese every year.
Gregg Wallace is in Stoke-on-Trent at an enormous cherry bakewell factory, where they produce 250,000 of the little tarts a day.
Gregg Wallace is in South Shields at a clothing factory where they produce 650 waxed jackets a day.
Gregg Wallace is in France at an enormous croissant factory where they produce 336,000 flaky pastries a day.
Gregg Wallace is in Leeds at an enormous mattress factory that produces 600 bouncy beds every day. Meanwhile, Cherry Healey learns whether there are benefits to be had from taking an afternoon nap.
Gregg Wallace is in Cornwall at an enormous bakery where they produce 180,000 pasties a day.
Gregg Wallace is in France at an enormous foundry that produces a cast iron pot every five seconds.
In Wigan, Gregg Wallace visits an enormous soup factory, which produces two million tins a day.
Gregg Wallace is in Ireland at an enormous liqueurs factory that produces 540,000 bottles a day.
Gregg Wallace is in Essex at an enormous cereal bar factory, which produces 400,000 fruit- and nut-packed treats a day.
As many UK factories face unprecedented demand, Gregg Wallace catches up with some of the factory workers who are toiling around the clock to make sure our cupboards are stocked.
As many UK factories face unprecedented demand, Gregg Wallace catches up with some of the factory workers who are toiling around the clock to make sure our cupboards are stocked.
As many UK factories face unprecedented demand, Gregg Wallace catches up with some of the factory workers who are toiling around the clock to make sure our cupboards are stocked.
Gregg reconnects with the Typhoo tea factory in the Wirral. The coronavirus crisis caused tea bag sales to soar, and the factory has upped production to produce 109 million tea bags in a week.
Gregg Wallace reconnects with the McVitie’s factory in Harlesden, London, who sold an astonishing 12.5 million packets in just two months during the coronavirus crisis.
Gregg Wallace visits the world’s biggest cider factory, which produces more than 350 million litres each year.
In the second episode of the series, Gregg Wallace visits a sock factory in Leicester that produces one and a half million socks annually.
Gregg Wallace visits a factory in rural Somerset that produces one million pots of yoghurt every 24 hours, while Cherry Healey helps out with the UK’s biggest blackcurrant harvest.
Gregg Wallace visits the largest malt loaf factory in the world, encountering a production line of massive dough mixing, mind-boggling tin filling and intensely hot baking.
Gregg Wallace visits the Ercol factory in Buckinghamshire to follow the production of a Windsor chair. Meanwhile, Cherry Healey investigates how sitting too much could be very bad for our health.
Gregg Wallace visits a boot 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.
Gregg Wallace visits the biggest tortilla factory in Europe, while Cherry Healey takes on the hottest chilli in the world and Ruth Goodman reveals how the Elizabethans treated their ruff collars.
Gregg visits the Denby factory in Derbyshire. Brits drink 195 million mugs of tea and coffee every day, so Gregg is following production of one of the factory’s best sellers, the Halo Heritage mug.
Gregg visits a factory that churns out 50,000 litres of dairy ice cream every day, while Cherry Healey enlists an ice hockey team to test the best methods of stopping brain freeze.
Gregg Wallace visits a huge vacuum cleaner factory in the heart of Somerset and follows their biggest seller, the Henry vacuum cleaner in bright red.
Gregg visits the Woodmansterne card factory in in Watford. It’s one of the largest greeting card companies in the UK, a family business sending out 35 million cards a year.
Gregg Wallace and Cherry Healey get special access to a factory that makes as many as a hundred iconic yellow diggers every single day.
Gregg Wallace accesses huge factories that use extraordinary engineering processes to make our most iconic vehicle.
Gregg Wallace gets exclusive access to a factory that builds red London buses, while Cherry Healey visits a bus windscreen factory and Ruth Goodman learns about London’s earliest double-deckers.
Gregg Wallace visits a factory that churns out 1.4 billion Jaffa Cakes a year, while Cherry Healey is in the city responsible for growing the fruit that gives these cakes their name.
Gregg Wallace explores the Vale of Mowbray pork pie factory, which began making pork pies in 1928. Cherry Healey reveals hacks for the perfect vegan shortcrust pastry.
Gregg Wallace visits a factory making 432 million crumpets every year. Cherry Healey learns the science of making batter for pancakes, and Ruth Goodman reveals how crumpets got their bubbles.
Gregg visits a factory that churns out up to 90,000 vegan sausages a day, while Ruth Goodman uncovers the green shoots of the vegetarian movement in Britain.
Gregg Wallace explores the Ambrosia factory in Lifton, Devon, to reveal how it makes up to 360,000 rice puddings every single day.
Gregg visits a factory that churns out 32 million mints per day. Cherry Healey visits the largest sugar beet factory in Europe, and Ruth Goodman explores minty mouthwash marketing.
Gregg Wallace is in Nottingham at an enormous party food factory where they produce 200,000 canapes every 24 hours.
