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Inside the Factory

  • Season 5
  • 10 episodes
  • Documentary
  • Education

Summary

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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Episode 1: Cherry Bakewells

Summary

Gregg Wallace visits a cherry Bakewell factory in Stoke on Trent that produces 250,000 tarts every day, and meets the team of 12 employed to precisely place the cherries on top by hand. Cherry Healey learns the tricks of avoiding a soggy pastry bottom when baking at home, and visits a factory where almonds are roasted and milled to make butter. Historian Ruth Goodman discovers the origins of frangipane as a perfume in 17th-century Paris, and discovers how the modern cherry Bakewell recipe was arrived at by accident.

Review

“This is a great job!” blares Gregg Wallace on his latest trip. The job in question involves scraping leftover bits of fondant mixture off the lip of one vat into a larger vat, but that’s enough to spark delirium in Gregg.

He’s beside himself for most of the visit to the production line in Stoke-on-Trent that makes Mr Kipling’s cherry bakewell tarts. “You are the icing on the cake!” he roars at an icing technician, of course. But even Gregg is slightly floored by a woman who has been placing half-cherries on top of countless tarts by hand for 12 years.

The factory has hoppers and nibblers and precision dollopers that provide the usual mesmerising visuals. And for connoisseurs of food industry hairnets, there’s a manager who sports that rarity – a net for his moustache.

How to watch

Next showing

There are no live broadcasts scheduled for this show.

Details

Formats
Colour

Credits

Cast

rolename
PresenterGregg Wallace
PresenterCherry Healey
ContributorRuth Goodman

Crew

rolename
EditorMatthew Reinders
Executive producerAmanda Lyon
Executive producerSanjay Singhal
Series producerMichael Rees

All episodes

  • Episode 1

    Cherry Bakewells

    Summary

    Gregg Wallace visits a cherry Bakewell factory in Stoke on Trent that produces 250,000 tarts every day, and meets the team of 12 employed to precisely place the cherries on top by hand. Cherry Healey learns the tricks of avoiding a soggy pastry bottom when baking at home, and visits a factory where almonds are roasted and milled to make butter. Historian Ruth Goodman discovers the origins of frangipane as a perfume in 17th-century Paris, and discovers how the modern cherry Bakewell recipe was arrived at by accident.

    Review

    “This is a great job!” blares Gregg Wallace on his latest trip. The job in question involves scraping leftover bits of fondant mixture off the lip of one vat into a larger vat, but that’s enough to spark delirium in Gregg.

    He’s beside himself for most of the visit to the production line in Stoke-on-Trent that makes Mr Kipling’s cherry bakewell tarts. “You are the icing on the cake!” he roars at an icing technician, of course. But even Gregg is slightly floored by a woman who has been placing half-cherries on top of countless tarts by hand for 12 years.

    The factory has hoppers and nibblers and precision dollopers that provide the usual mesmerising visuals. And for connoisseurs of food industry hairnets, there’s a manager who sports that rarity – a net for his moustache.

    How to watch

    Next showing

    There are no live broadcasts scheduled for this show.

    Details

    Formats
    Colour

    Credits

    Cast

    rolename
    PresenterGregg Wallace
    PresenterCherry Healey
    ContributorRuth Goodman

    Crew

    rolename
    EditorMatthew Reinders
    Executive producerAmanda Lyon
    Executive producerSanjay Singhal
    Series producerMichael Rees
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