Inside the Factory — Series 5
Step inside the colossal machines and bustling production lines as Gregg Wallace and Cherry Healey unlock the secrets behind everyday favorites. This season, they’re granted unprecedented access to some of Britain's largest and most fascinating factories, revealing the incredible scale and surprising processes involved in creating everything from beloved chocolate bars to essential household staples. Prepare for a captivating journey into the heart of manufacturing – it's bigger, louder, and more impressive than you ever imagined.
Within the heart of Stoke-on-Trent, a factory churns out 250,000 cherry bakewell tarts daily. The process begins with the secrets to achieving a truly 'short' shortcrust pastry, and culminates in a dedicated team of twelve, each meticulousl…
In South Shields, a factory churns out 650 water-resistant waxed jackets each day. The process begins with 500-meter rolls of undyed cotton, which are then immersed in heated wax baths. Each jacket is meticulously assembled from 23 individu…
Within the heart of a French factory, a remarkable process unfolds: the daily creation of 336,000 croissants. This feat begins with 21 tonnes of butter, a cornerstone of their distinctive flavour. The secret also lies in an 83-year-old stra…
In Leeds, a factory hums with the rhythm of production, churning out six hundred bouncy beds each day. The process begins with steel, forged into springs and meticulously placed in individual pockets within the mattress core. These are then…
In Cornwall, a bakery orchestrates the production of 180,000 Cornish pasties daily, adhering to strict tradition. These savory parcels must be crafted within the county, their fillings limited to a specific blend of onion, potato, swede, be…
In a French foundry, a cast iron pot emerges every five seconds, a transformation beginning with twenty tonnes of raw iron and culminating in vibrant orange casserole dishes. Simultaneously, a South African iron ore mine – among the largest…
In Wigan, a factory churns out two million tins of soup each day, a process beginning with the pea harvest in Yorkshire and culminating in the finished product’s dispatch. The nutritional value of frozen vegetables often surpasses that of t…
The process of crafting 540,000 bottles of liqueur daily within an Irish factory is revealed. This exploration follows the journey of a cream liqueur over three years, from its origins in grain to its maturation in oak barrels and final ble…
In an Essex factory, a daily output of 400,000 cereal bars emerges, crafted from a diverse array of ingredients: nuts, cranberries, sultanas, and puffed rice, all unified by a precise balance of honey and glucose to achieve the perfect text…
