Inside the Factory

Gregg Wallace recives a load of tea leaves from Kenya and follows their journey through the the factory that produces one quarter of all the tea we drink in Britain. Gregg turns his 20 tonne batch into 6.9 million bags.

Gregg Wallace is at the world's largest dried pasta factory in Italy where they produce 150,000 kilometres of spaghetti each day. Meanwhile, Cherry Healey is discovering why the best pasta is made with durum wheat, and Ruth Goodman discovers that the product arrived in Britain much earlier than many would imagine.

Gregg 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.

Gregg Wallace visits a factory in Grimsby that produces nearly 80,000 fish fingers a day. He discover how frozen fish is brought to the factory in compressed blocks that weigh 7,484 kilos, and has to remain frozen through every stage of the manufacturing process. Cherry Healey travels to Iceland to find out how cod are caught and prepared for the factory, and Ruth Goodman discovers the origin of fish fingers.

Gregg Wallace investigates the production of sauces in the Netherlands. Meanwhile, Cherry Healey lends a hand with making the glass jars needed for mayonnaise, and Ruth Goodman discovers how Brits first fell in love with mayo in the 1960s.

Gregg Wallace explores Ribena's Gloucestershire factory, which turns 90 per cent of Britain's blackcurrants into soft drinks, producing three million bottles a week. Meanwhile, Cherry Healey is harvesting the berries on a 543-acre farm in Kent - one of 40 that supply the factory. Plus, historian Ruth Goodman investigates the origins of fizzy drinks. Last in the series.