Inside the Factory — Series 3
Ever wondered how your everyday favorites actually *get* made? Join Gregg Wallace and Cherry Healey as they dive headfirst into the bustling factories and complex processes behind the products we all know and love, offering a fascinating peek at the incredible journey from raw materials to supermarket shelves.
Gregg Wallace traveled to Kenya, where he was presented with a selection of tea leaves. He then followed the journey of those leaves through the factory, a facility responsible for producing a quarter of the tea consumed throughout Britain.
In Italy, Gregg Wallace has visited the world’s largest dried pasta factory, a place where an astonishing 150,000 kilometers of spaghetti are produced daily.
Gregg Wallace delves into the making of chocolate digestives and uncovers a surprising truth: we've all been eating them incorrectly.
Gregg Wallace ventures into the Grimsby factory, a bustling hub where 165 tonnes of fish are processed each week, yielding a staggering 80,000 cod fish fingers daily.
Ruth Goodman delves into the story of Worcestershire sauce, tracing its origins as recounted by the men who first crafted it: Mr. Lea and Mr. Perrins.
Gregg Wallace visits Ribena’s Gloucestershire factory, offering a glimpse into its operations. Elsewhere, Cherry Healey delves into laboratory research, investigating the allure of carbonated beverages.
