New: Inside the Christmas Factory

Inside the Christmas Factory

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Inside the Factory

Documentaries

Factual: Food & Drink

Factual: Science & Nature: Science & Technology

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?

Xmas Party Food

Simulcast of BBC Two Wales in high definition

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Until 03/01/2009 BBC Two Wales (analogue) was known simply as BBC Two Wales. BBC Two Wales (digital) was BBC 2W. From 03/01/2009 BBC Two Wales schedules on both analogue and digital became identical

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Gregg Wallace

Cherry Healey

Ruth Goodman

Amanda Lyon

Sanjay Singhal

Sam Bailey

Michael Rees

Inside the Factory: Series 5: Xmas Party Food

Series 5

BBC Two - Inside the Factory, Series 5, Xmas Party Food

Gregg Wallace is at a party food factory where they produce 200,000 canapes every day.

Gregg Wallace is in Nottingham at an enormous party food factory where they produce 200,000 canapes every 24 hours.

Gregg Wallace heads to Nottingham to a factory that makes 200,000 canapes every 24 hours. He discovers the secrets of creating party food on a grand scale as he follows production of mini-quiche bites and vol-au-vents. It begins with a tonne of egg - 20,000 individual eggs - which are whisked into a custardy filling. 283kg of bacon and 800kg of cheese transform this mix into quiche lorraine. This round-the-clock operation requires 600 staff in the run-up to Christmas, since 85 per cent of their annual production is made and dispatched in December. 

Meanwhile, Cherry Healey discovers fail-safe scientific methods for cooking the perfect turkey. This year, she is turning her oven into a turkey sauna by popping ice cubes into a baking tray. The hot steam keeps her bird succulent, and a coating of alkaline baking powder speeds up the browning reaction, ensuring a beautifully bronzed bird. She also heads to Wiltshire to a traditional candle makers. She learns the ancient technique of hand-dipping, laying down a 0.7mm thick layer of wax around a wick. It takes 16 dips to create a half-inch-wide candle. 

Historian Ruth Goodman finds that, while bringing mistletoe inside at Christmas time goes right back to pagan times, the tradition of kissing beneath it is much more recent. The earliest record she finds is a song from 1784, where it seems it began in the servants’ hall, making the most of the topsy-turvy norms of the festive period. Ruth also investigates how the period of Advent, traditionally associated with fasting, came to be connected with chocolate-packed calendars.

Inside the Factory: Series 5

BBC Two

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Gregg Wallace and Cherry Healey get exclusive access to some of the biggest factories.

Gregg Wallace and Cherry Healey get exclusive access to some of the biggest factories, to follow the relentless 24-hour production lines that produce our favourite products.

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Inside the Factory

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Xmas Party Food

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