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Inside the Factory

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Factual: Food & Drink

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A look at some of the largest factories in Britain.

Gregg Wallace and Cherry Healey hit factory floors across Britain for a snoop around their supersized production lines. What are the secrets behind our supermarket staples?

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Gregg Wallace

Cherry Healey

Ruth Goodman

Geraint Lewis

Simon Cross

Rafick Affejee

Chris Titus-King

Rhys Plume

Tim O'Brien

Ian Goff

Michael Wood

Charlie Perara

Angela O'Leary

David Blakemore

Matthew Holland

Richard Coffey

Daisy Fordham

Rachel Drew

Ally Young

Samara Friend

Jo  Wall

Victoria Sankey

Simon Cheuk Pong Lee

Rob Myler

Kate Dooley

Phil Stein

Phillip Smith

Jenny Midl

Sanjay Singhal

Michael Rees

Amanda Lyon

Inside the Factory: Series 4: Potato Waffles

Factual

Potato Waffles

Series 4

BBC Two - Inside the Factory, Series 4, Potato Waffles

Gregg Wallace is in Lowestoft at a frozen food factory.

Gregg Wallace is in Lowestoft at an enormous frozen food factory, where they produce one million potato waffles a day.

Gregg Wallace is in Lowestoft, at an enormous factory where they produce 450 tonnes of frozen food each day. He follows the production of frozen potato waffles, from the arrival of 25 tonnes of potatoes right through to dispatch. Along the way he discovers how they make a monster amount of mash and marvels at the technology which stamps out a million identical waffles every 24 hours, each weighing 68 grams and exactly 15 mm thick. 
 
Meanwhile Cherry Healey is learning about the differences between waxy and floury potatoes and finding out which spud you should use for which job. Small waxy potatoes are best in salads and boiled, while floury potatoes produce the best mash and roasties. She’s also asking whether, in these carb-conscious days, we’re unfairly demonising the potato. At King’s College London she meets a dietician who runs tests which show that the potato, gram for gram, has more vitamin C than beetroot and carrot and more potassium than banana. Keeping hold of these nutrients isn’t easy. But Cherry is delighted to discover that skin-on wedges, as long as you go easy on the oil, are a nutritional winner.
 
Historian Ruth Goodman is myth busting Walter Raleigh’s connection to potatoes. She discovers that he couldn’t have brought them back from North America, because there weren’t potatoes there until 20 years after he died. Instead the credit must go to Spanish explorers and an enterprising French chemist called Parmentier, who popularised this exotic new vegetable. She also meets one of the inventors of the potato waffle, who shows her how Mr Whippy ice creams were the inspiration behind this teatime treat.

Inside the Factory: Series 4

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Gregg Wallace and Cherry Healey visit some of the biggest factories in the UK.

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.

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