Paddy McGuinness and Cherry Healey visit factories that produce some of our favourite foods on a massive scale, from sliced bread to flapjacks and sausage rolls.
Episode 1
Chocolate Seashells
Dec 22, 2024
In this Christmas special, new presenter Paddy McGuinness and Cherry Healey visit a chocolate factory in Belgium that produces four million chocolate seashells every day. Cherry Healey is also in Belgium, learning the secrets of white chocolate production at the biggest chocolate factory in the world, and Ruth Goodman is in a city with a familiar-sounding name, Saint Niklas, exploring the European origins of Santa.
Episode 2
Sliced Bread
Jan 7, 2025
Paddy McGuinness makes a wonderfully nostalgic trip to the Warburtons factory in his hometown of Bolton where, thirty years ago, he had a Saturday job cleaning the machines. Meanwhile, Cherry Healey discovers how waste bread is turned into beer, and historian Ruth Goodman reveals why white bread was banned during World War Two.
Episode 3
Cheese Curls
Jan 14, 2025
New presenter Paddy McGuinness visits a factory in Lincoln to explore how they make 500 million packs of Quavers every year. Cherry Healey learns how Bombay Mix is made, while Ruth Goodman reveals the wartime story behind our love of cheese flavouring.
Episode 4
Flapjacks
Jan 21, 2025
Paddy McGuinness visits a factory that makes forty million flapjacks a year. Meanwhile, Cherry Healey learns how oats can benefit gut health, and Ruth Goodman savours the history of the Staffordshire oatcakes and golden syrup.
Episode 5
Hardback Books
Jan 28, 2025
Paddy McGuinness visits a factory that produces three million books every week. Cherry Healey is learning how an intricate design is printed onto cloth for the hard covers. Meanwhile historian Ruth Goodman uncovers the extraordinary origins of Braille.
Episode 6
Sausage Rolls
Feb 4, 2025
Paddy McGuinness visits a factory in Northern Ireland to learn how they make more than half a million sausage rolls every day. Cherry Healey discovers how black pudding is made, while historian Ruth Goodman reveals how the humble sausage skin gave a surprising lift to a weapon of war.