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Gregg Wallace and Cherry Healey get exclusive access to some of the largest food factories in Britain to reveal the secrets behind food production on an epic scale.
Gregg Wallace gets exclusive access to one of the largest fresh milk processing plants on earth to see how they get milk from cow to carton in less than 24 hours. He reveals how one factory can process 2,000 litres of milk in under a minute and visits the hi-tech British farms where the cows are milked entirely by robots.
Cherry Healey discovers how milk is used to make cheese and ice cream on an epic scale and reveals why most people in the world actually can't drink milk - and what makes us unusual in Britain.
Historian Ruth Goodman investigates our complicated history with the white stuff and discovers just how tough it would have been to work as a dairy maid.
Gregg Wallace is inside one of the world's largest chocolate factories in York to discover how they produce a staggering seven million bars a day. He'll follow the incredible 24-hour journey - from bean to bar - of one of our best-selling chocolates and meet the team of people who work around the clock to keep up with that demand.
Cherry Healey gets hands on with the hundreds of workers on a production line in Derbyshire where the millions of chocolate boxes they produce every year are still surprisingly handmade.
Historian Ruth Goodman delves through the chocolate archives to find out what it was like working in the factories before the machines took over, and she meets the people who found love on the production line.
Gregg Wallace discovers how one of Britain's largest bakeries makes up to one and a half million loaves of bread each week. Following the production of one of the nation's favourite loaves, he uncovers the secrets to baking 4,000 loaves at once and reveals the incredible machine that can bag a loaf of bread in mid-air.
Cherry Healey goes inside one of the largest flour mills in the country to discover what it takes to make the perfect flour and reveals the secret science to storing bread at home.
And historian Ruth Goodman looks at why we've always been in love with the white loaf and shows the hidden killers that used to lurk in our bread.
Paddy McGuinness and Cherry Healey hit factory floors across Britain for a snoop around their supersized production lines. What are the secrets behind our supermarket staples?
In this series of supersized specials, Gregg Wallace accesses huge factories using extraordinary engineering processes to make our most iconic vehicles.
In the sixth series, Gregg Wallace visits such places as the world's biggest cider producer, a factory sewing 1.5 million socks each year and another churning out a million pots of yogurt every day.
In Series 5, Gregg and Cherry continue to gain access to some of the biggest factories in Britain and Europe, to follow the 24 hour production lines that produce our favourite products – from croissants to Cornish pasties.
Gregg Wallace and Cherry Healey visit some of the UK's biggest factories to follow the relentless 24-hour production lines that produce our favourite products on an epic scale.
Gregg Wallace and Cherry Healey get exclusive access to some of the biggest factories in Britain and Europe to follow the relentless production lines making our favourite products.
Exclusive access to some of the largest factories in Britain to reveal the secrets behind production on an epic scale.
Gregg Wallace and Cherry Healey get exclusive access to some of the largest food factories in Britain to reveal the secrets behind food production on an epic scale.
