Inside the Factory: Series 2
Gregg Wallace and Cherry Healey get exclusive access to some of the largest factories in Britain to reveal the secrets behind production on an epic scale.
Part 1: Cereal
Gregg Wallace and Cherry Healey return with the programme shedding light on how some of Britain’s biggest factories make the nation’s favourite products, beginning with popular breakfast cereals. Gregg starts by receiving a boat-load of corn fresh from Argentina, and witnesses as it is cooked, milled and flavoured to become a top-selling cereal brand. Cherry learns about the immunity-boosting powers of vitamin D, which is added to many of the UK’s most popular cereals, and historian Ruth Gordon samples a Victorian breakfast of lobster and pig’s head, as part of a daily meal that included 4,500 calories.
Part 2: Crisps
Gregg Wallace follows 27 tons of potatoes from a Hampshire farm through the world’s largest crisp factory as they are peeled, sliced and fried to make more than five million packets every 24 hours. Cherry Healey discovers the special varieties of potato that are grown to make the snacks, as well the surprising ways that brains can be tricked into thinking a crisp is crunchier than it is. And historian Ruth Goodman investigates who invented the crisp – was it the Americans, as is often cited, or the British?
Part 3: Baked Beans
Gregg Wallace helps to unload 27 tonnes of dried haricot beans from North America, and follows them on a one-and-a-half mile journey through the largest baked bean factory in the world. Meanwhile, Cherry Healey follows a discarded baked bean can through a recycling centre and on to the largest steelworks in the UK, and historian Ruth Goodman reveals how tinned food was invented to improve sailors’ nutrition.
Part 4: Bicycles
Gregg Wallace explores the largest bicycle factory in Britain which produces 150 folding bike every 24 hours and joins a multi-stage manual production line to make his own bicycle. Meanwhile Cherry Healey gets some tips from Cycling Team GB to help us all improve our pedal power, including how lowering your body position can make a 10 per cent improvement to speed and efficiency. And historian Ruth Goodman reveals that folding bikes date back to the 1870s, and how 70,000 folding `parabikes’ were manufactured during the Second World War, some of which played a role in the D-Day landings.
Part 5: Sweets
Gregg Wallace helps to unload a tanker full of sugar from Norfolk and follows it through one of the oldest sweet factories in Britain – Swizzels in Derbyshire – to see how more than 500 workers, as well as some mind-boggling machines, transform it into over 100 million individual sweets within just 24 hours. Cherry Healey finds out how the letters are put in seaside rock and is given special access to the Fisherman’s Friend factory in Lancashire to discover how a local family turned a niche product into a worldwide success.
Part 6: Shoes
Gregg Wallace visits the UK’s largest sports shoe factory to see how 3,500 pairs of trainers are made every day, before meeting the man who comes up with the latest designs. Cherry Healey gets hands-on in a tannery, helping to process thousands of rawhides into finished leather for the nation’s shoes, and finds out how a ballet company painstakingly create 250,000 ballet shoes per year. Ruth Goodman reveals how, when the sewing machine was first introduced into shoe factories in the mid-19th century, traditional shoemakers went on strike to rebel against joining a restrictive production line.