Inside the Factory: Series 3
Gregg Wallace and Cherry Healey get exclusive access to some of the largest factories in Britain to reveal the secrets behind production on an epic scale.
Gregg receives tea leaves from Kenya and follows their journey through the factory that produces one quarter of all the tea we drink in Britain. Cherry discovers the secrets of the tea leaf and gets scientific tips on making the best cup of tea. Ruth Goodman investigates tea adulteration.
Gregg hitches a lift on a train carrying over a thousand tonnes of wheat to the largest dried pasta factory in the world. Cherry discovers best pasta is made with durum wheat and the pairing of pasta shapes with sauces and Ruth discovers that pasta arrived in Britain much earlier than we imagined.
Gregg is in London at Europe’s largest biscuit factory, following the production of chocolate digestives. Cherry discovers whether dunking your biscuit improves its flavor. Meanwhile, Ruth investigates the link between biscuits and digestion.
Gregg explores the Grimsby factory that produces 80,000 cod fish fingers every day while Ruth investigates the origins. Cherry travels to Grindavik, Iceland where they land up to 50 tonnes of cod a day.
Gregg is in the Netherlands at one of the world’s biggest sauce factories. Cherry is making the glass jars Gregg needs for his mayonnaise. Ruth Goodman discovers how Brits fell in love with mayonnaise.
Gregg explores Ribena’s Gloucestershire factory. Cherry is harvesting the berries on a farm in Kent and heads to the Netherlands to a plant that recycles plastics. Ruth investigates the origins of fizzy drinks.