S04 Episode 1
Coffee
Gregg Wallace is at a coffee factory where they produce 175,000 jars of instant coffee every day. He follows the production of freeze fried instant coffee, from the arrival of 27 tonnes of Brazilian green coffee beans right through to dispatch.
55 mins · Tue, 17 Jul 2018
S04 Episode 2
Toilet Roll
Gregg Wallace explores the Manchester factory that produces 700,000 toilet rolls a day. He begins with 940 miles away in Sweden where the raw materials, wood, is harvested from a sustainable forest of one billion spruce trees.
55 mins · Tue, 24 Jul 2018
S04 Episode 3
Sausages
Gregg Wallace explores the North Yorkshire factory that produces 625,000 sausages a day. Meanwhile Cherry Healey is at the University of Chester getting the scientific lowdown on getting the best from your banger. Ruth Goodman is investigates how a German bratwurst became top dog.
55 mins · Tue, 31 Jul 2018
S04 Episode 4
Curry
Gregg Wallace explores the Nottinghamshire factory that makes 250,000 jars of curry sauce each day. Meanwhile Cherry Hawley is in Guntur, the chili capital of India, where they sell 3500 tonnes of chili each day.
55 mins · Tue, 14 Aug 2018
S04 Episode 5
Potato Waffles
Gregg Wallace is in Lowestoft at an enormous frozen food factory, where they produce one million potato waffles a day.
55 mins · Tue, 26 Feb 2019
S04 Episode 6
Pizza
Gregg Wallace is in Italy at an enormous pizza factory, where they produce 400,000 frozen pizzas each day.
55 mins · Tue, 5 Mar 2019
S04 Episode 7
Beer
Gregg is in Burton upon Trent at Britain's biggest brewery. Cherry learns how 4 basic ingredients can be used to make such a wide range of beers. Ruth asks why Burton became the centre of British brewing.
55 mins · Tue, 12 Mar 2019
S04 Episode 8
Pencils
Gregg Wallace is in Germany at a historic pencil factory where they produce 600,000 writing implements a day.
55 mins · Tue, 19 Mar 2019
S04 Episode 9
Cheese
Gregg Wallace is in Gateshead at a cheese factory where they produce 3,000 tonnes of spreadable cheese every year.
55 mins · Tue, 26 Mar 2019
