In this festive edition, Gregg visits the Woodmansterne card factory in Watford, one of the largest greeting card companies in the UK. Cherry creates a vegan Christmas feast and Ruth unwraps the story of the year Christmas was cancelled.
In the first episode of this supersized series, Gregg Wallace and Cherry Healey get special access to a factory that makes as many as a hundred iconic yellow diggers every single day.
Gregg Wallace visits the largest malt loaf factory in the world, encountering a production line of massive dough mixing, mind-boggling tin filling and intensely hot baking.
Gregg visits the Ercol factory in Buckinghamshire to see production of a Windsor chair. Cherry looks at how sitting too much could be bad for our health. Ruth learns how furniture made during The Blitz still influences today's designs.
Gregg Wallace visits a boot factory in Wollaston, Northamptonshire to follow the production of a pair of Dr. Martens, while Cherry Healey gets to grips with the machines that make shoelaces.
Gregg Wallace visits the biggest tortilla factory in Europe, while Cherry Healey takes on the hottest chilli in the world and Ruth Goodman reveals how the Elizabethans treated their ruff collars.
Gregg visits the Denby factory in Derbyshire. Brits drink 195 million mugs of tea and coffee every day, so Gregg is following production of one of the factory's best sellers, the Halo Heritage mug.
Gregg visits a factory that churns out fifty thousand litres of dairy ice cream every day, while Cherry Healey enlists an ice hockey team to test the best methods of stopping brain freeze.
Gregg Wallace explores the Vale of Mowbray pork pie factory in Northallerton, Yorkshire, which began making pork pies in 1928. He visited the factory in May 2022, following production of their 75g snack-sized traditional pork pie.
Gregg Wallace visits the factory making 432 million crumpets every year. Crumpets are a British classic made from a precise combination of ingredients, using some clever chemistry to create their famous 'holey' texture.
Gregg Wallace visits a Yorkshire team that churn out up to 90,000 vegan sausages a day. Heck have been making these bangers since 2018, and the process is surprisingly futuristic.