NaN/100 votesLoading...#1 - Bread
Season 1 Episode 1 - Aired 5/5/2015
Gregg Wallace, Cherry Healey and Ruth Goodman look at the production, science and history of bread in Britain.
Director: N/A
Writer: N/A
NaN/100 votesLoading...#2 - Chocolate
Season 1 Episode 2 - Aired 5/6/2015
Gregg Wallace, Cherry Healey and Ruth Goodman look at Britain's love of chocolate and visit one of the world's largest chocolate factories in York.
Director: N/A
Writer: N/A
NaN/100 votesLoading...#3 - Milk
Season 1 Episode 3 - Aired 5/7/2015
Gregg Wallace, Cherry Healey and Ruth Goodman look at Britain's history with milk and visit one of the largest fresh milk processing plants on earth.
Director: N/A
Writer: N/A
NaN/100 votesLoading...#4 - Cereal
Season 2 Episode 1 - Aired 7/26/2016
Gregg Wallace receives a load of corn fresh off the boat from Argentina and follows its journey through the largest breakfast cereal factory in Europe.
Director: Chris Parkin
Writer: N/A
NaN/100 votesLoading...#5 - Crisps
Season 2 Episode 2 - Aired 8/2/2016
Gregg Wallace follows 27 tonnes of potatoes from a farm in Hampshire through the largest crisp factory on earth.
Director: Chris Parkin
Writer: N/A
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#6 - Baked Beans
Season 2 Episode 3 - Aired 8/9/2016
Gregg Wallace helps to unload 27 tonnes of dried haricot beans and follows them on a journey through the world's largest baked bean factory.
Director: Chris Parkin
Writer: N/A
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#7 - Bicycles
Season 2 Episode 4 - Aired 8/16/2016
Gregg Wallace visits Britain's largest bicycle factory, which produces 150 folding bikes every day, and joins a production line to make his own bike.
Director: Chris Parkin
Writer: N/A
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#8 - Sweets
Season 2 Episode 5 - Aired 8/23/2016
Gregg Wallace helps to unload a tanker full of sugar from Norfolk and follows it through one of the oldest sweet factories in Britain.
Director: Chris Parkin
Writer: N/A
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#9 - Shoes
Season 2 Episode 6 - Aired 8/30/2016
Gregg Wallace visits the UK's largest sports shoe factory to see how they produce 3,500 pairs of trainers every day.
Director: Chris Parkin
Writer: N/A
NaN/100 votesLoading...#10 - Tea Bags
Season 3 Episode 1 - Aired 7/18/2017
Gregg Wallace receives some tea leaves from Kenya and follows them through the factory that produces one quarter of all the tea drunk in Britain.
Director: Sam Bailey, Michael Rees, Will Aspinall
Writer: N/A
NaN/100 votesLoading...#11 - Pasta
Season 3 Episode 2 - Aired 7/25/2017
Gregg Wallace is at the world's largest dried pasta factory in Italy, where they produce 150,000 kilometres of spaghetti each day.
Director: Sam Bailey, Michael Rees
Writer: N/A
NaN/100 votesLoading...#12 - Biscuits
Season 3 Episode 3 - Aired 8/1/2017
Gregg Wallace follows the production of chocolate digestives and discovers that we are all eating them the wrong way up.
Director: Michael Rees
Writer: N/A
NaN/100 votesLoading...#13 - Fish Fingers
Season 3 Episode 4 - Aired 1/2/2018
Gregg Wallace explores the Grimsby factory that processes 165 tonnes of fish a week and produces 80,000 cod fish fingers every day.
Director: Sam Bailey, Michael Rees, Will Aspinall
Writer: N/A
NaN/100 votesLoading...#14 - Sauces
Season 3 Episode 5 - Aired 1/9/2018
Ruth Goodman investigates the origin of Worcestershire sauce, as told by Mr Lea and Mr Perrins.
Director: Sam Bailey, Michael Rees, Will Aspinall
Writer: N/A
NaN/100 votesLoading...#15 - Soft Drinks
Season 3 Episode 6 - Aired 1/16/2018
Gregg Wallace explores Ribena's Gloucestershire factory. Meanwhile, Cherry Healey is in the lab figuring out why fizzy drinks are so appealing.
Director: Sam Bailey, Michael Rees, Will Aspinall
Writer: N/A
NaN/100 votesLoading...#16 - Coffee
Season 4 Episode 1 - Aired 7/17/2018
How a factory in Derbyshire produces 175,000 jars of instant coffee every day, from green coffee beans to the freeze-dried final product. How roasting alters the chemical composition of coffee. How caffeine affects the body and brain. How climate change is affecting coffee harvests worldwide, and the coffee species that could cope with warmer growing conditions. The history of instant coffee going back to the American Civil War. How passion for coffee led to the founding of the Stock Exchange, auction houses and newspapers.
Director: Emma Pound
Writer: N/A
NaN/100 votesLoading...#17 - Toilet Roll
Season 4 Episode 2 - Aired 7/24/2018
How a factory in Manchester produces 700,000 toilet rolls a day starting with spruce timber offcuts from Sweden, pulped and rolled onto 1.2-tonne 'mother reels'. How the water treatment works of Brighton remove debris, grease and bacteria to produce clean water in little more than an hour. How a high-tech Japanese toilet addresses hygiene. How waterless toilets could improve sanitation for one-third of the world's population. The history of the modern flush toilet.
Director: Emma Pound
Writer: N/A
NaN/100 votesLoading...#18 - Sausages
Season 4 Episode 3 - Aired 7/31/2018
How a factory in North Yorkshire produces 625,000 sausages a day, using machines that can fill 600 sausages in a minute. How low and slow shallow frying delivers the best combination of flavour, moistness and succulence. How veggie protein is created from a tiny speck of natural fungus. How a 'meat sock' is the secret to wrapping a Scotch Egg every three seconds. How German bratwurst became top dog in America, and how German immigrant Charles Feltman originated the hot dog. Cooking up a 2,000-year-old recipe for sausages. How the Romans contributed by importing pepper, bay leaves and other spices that spike modern sausages.
Director: Emma Pound
Writer: N/A
NaN/100 votesLoading...#19 - Curry
Season 4 Episode 4 - Aired 8/14/2018
How a factory in Nottinghamshire produces 250,000 jars of curry sauce each day. How chillies are harvested on small farms in India, dried, packed down, and processed into chilli powder. How four rules for cooking rice guarantee it will come out right every time. Recreating a 1747 recipe for rabbit curry. How a British Asian housewife brought restaurant curries closer to Indian home cooking.
Director: Emma Pound
Writer: N/A
NaN/100 votesLoading...#20 - Potato Waffles
Season 4 Episode 5 - Aired 2/26/2019
How a factory in Lowestoft produces 450 tonnes of frozen food each day. The differences between waxy and floury potatoes, and which you should use for which job. How the potato's nutritional value compares to other fruits and vegetables. The history of potatoes is traced to Spanish explorers and an enterprising French chemist called Parmentier, who popularised the exotic new vegetable. How Mr Whippy ice creams inspired the potato waffle, a teatime treat.
Director: Michael Rees, Simon Cheuk Pong Lee, Phil Stein
Writer: N/A
NaN/100 votesLoading...#21 - Pizza
Season 4 Episode 6 - Aired 3/5/2019
How a factory in Italy produces 400,000 frozen pizzas each day. The science that makes mozzarella work so well on pizza. How pork is transformed into pepperoni. How freezer ships and trucks create the worldwide cold chain that enables this business to exist. How pizza was first popularised by a restaurant in London’s Soho in 1965
Director: Michael Rees, Simon Cheuk Pong Lee, Phil Stein, Taylor Richardson
Writer: N/A
NaN/100 votesLoading...#22 - Beer
Season 4 Episode 7 - Aired 3/12/2019
How Britain's biggest brewery produces 3 million pints of beer a day in Burton upon Trent. How four basic ingredients – water, malted barley, hops and yeast – are manipulated to make dark, heavy ales; light, fragrant lagers; and everything in between. How the hard water of Burton – perfect for brewing flavourful stouts and porters – and its position on the canal network made it the centre of brewing in 19th-century Britain. How beer-making turned from a predominantly female cottage industry to an industrialised process dominated by men.
Director: Sam Bailey, Michael Rees
Writer: N/A
NaN/100 votesLoading...#23 - Pencils
Season 4 Episode 8 - Aired 3/19/2019
Gregg Wallace is in Germany at a historic pencil factory where they produce 600,000 writing implements a day. Cherry Healey examines the astonishing properties of graphite. Historian Ruth Goodman traces the origin of pencils to a 15th-century graphite discovery in the Borrowdale valley.
Director: Michael Rees, Phil Stein
Writer: N/A
NaN/100 votesLoading...#24 - Cheese
Season 4 Episode 9 - Aired 3/26/2019
How a cheese factory in Gateshead produces 3,000 tonnes of spreadable cheese every year - making cheddar, chopping and blending it with whey, water, and other ingredients. How bacteria affect the aroma, flavour and appearance of cheeses. How to make perfect cheese on toast. How cheddar became the predominant hard cheese world wide. How Kraft made processed cheese 100 years ago.
Director: Sam Bailey, Michael Rees
Writer: N/A
NaN/100 votesLoading...#25 - Cherry Bakewells
Season 5 Episode 1 - Aired 7/30/2019
How a factory in Stoke-on-Trent produces 250,000 little cherry bakewell tarts every day - from what makes a shortcrust pastry 'short' to the team of 12 precisely placing the cherry on top of every one by hand. How to swerve a soggy pastry bottom when baking pies and tarts at home. How almonds are roasted and milled into almond butter ready for toast. The origin story of frangipane, the fragrant almond filling used in cherry bakewell. How the modern cherry bakewell actually descends from a mistake.
Director: N/A
Writer: N/A
The Worst Episodes of Inside the Factory
Every episode of Inside the Factory ranked from worst to best. Explore the Worst Episodes of Inside the Factory!
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...
Genre:Documentary
Network:BBC Two
Worst Episodes Summary
"Bread" is the worst rated episode of "Inside the Factory". It scored N/A/10 based on 0 votes. Directed by N/A and written by N/A, it aired on 5/5/2015. This episode scored NaN points lower than the second lowest rated, "Chocolate".