Inside the Factory

- Season 3

(2017)

Gregg Wallace receives a load of tea leaves from Kenya and follows their journey through the factory. Cherry discovers the secrets of the tea leaf and Ruth investigates the history of 19th century tea selling trickery.

Gregg Wallace is in Italy, at the world's biggest dry pasta factory. Cherry Healey discovers why the best pasta is made with durum wheat. Historian Ruth Goodman discovers that pasta arrived in Britain much earlier than we imagined.

Greg Wallace investigates Europe's largest biscuit factory in London. While Cherry Healey looks into the chocolate added to the beloved digestive. Plus, Ruth Goodman examines the link between biscuits and digestion.

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Gregg Wallace is in the Netherlands at one of the world's biggest sauce factories. Its annual output is a quarter of a million tonnes of condiments, and more than 50 per cent of this heads to the UK. Our passion for sauces sees us consume 40 million kilos of mayonnaise every year. Gregg follows its production from a farm near Arnhem, where 23,000 free range hens produce the eggs, to the factory, where he is wowed by an egg cracking machine that can separate the yolks and whites from 1,700 eggs a minute. In the mayonnaise factory 'kitchen' he discovers how the delicate...

Gregg Wallace explores Ribena's Gloucestershire factory. It turns 90 per cent of Britain's blackcurrants into soft drinks, producing three million bottles a week. Gregg takes delivery of 500 tonnes of blackcurrants at a cider mill in Somerset. The harvest comes in during July and August, when there are no apples to process for cider, so they press blackcurrants instead. Gregg discovers how the aroma of the blackcurrants is captured separately and later added back into the drink. Next, the concentrate and aromas are transported to the drinks factory, where they are ...

In this Christmas special, Gregg Wallace, Cherry Healey and Ruth Goodman explore the fascinating factory processes and surprising history behind favourite festive treats. Gregg follows 24 hours of production at a cake factory in Oldham, near Manchester, where they make two million Christmas cakes for Marks and Spencer. As he helps to mix dried fruit and spices, Gregg discovers the challenges of producing 480 perfect cakes every hour. He also attempts to prepare some of the 300,000 handmade decorations made from 150,000 tonnes of icing sugar, with very messy results. ...