Sustainable catering | Amazing Hotels: Life Beyond the Lobby

S07E04: Jaffa Cakes | Inside the Factory

Gregg Wallace visits a factory that churns out 1.4 billion Jaffa Cakes a year, while Cherry Healey is in the city responsible for gr...

01: 7 Bone | The Restaurant Man

Restaurateur Russell Norman helps newcomers to the trade. Rich and Matt start up an edgy burger restaurant in Southampton. London restaurateu...

The Supersizers Go...1: Wartime | The Supersizers

Restaurant critic Giles Coren and writer and comedian Sue Perkins grab their ration books for one week and chomp their way ...

Episode 1 | Teen Canteen

Documentary series following the 6th years of Linlithgow Academy, who have the opportunity to use their school kitchen to set up a takeaway food bus...

S08E04: Stuffed Pasta | Inside the Factory

Gregg Wallace visits a food factory in Hertfordshire that produces 500 million parcels of stuffed pasta every year.

Calf's Head and Coffee: The Golden Age of English Food

Stefan Gates discovers the cradle of contemporary English cuisine. The film argues that the current renaissance of Bri...

Chef v Science: The Ultimate Kitchen Challenge

Materialist scientist Professor Mark Miodownik challenges two-Michelin-star chef Marcus Wareing to the ultimate cookery compet...

The Supersizers Eat...1: The Eighties | The Supersizers

Giles Coren and Sue Perkins experience the food culture of years gone by. They enjoy an 80s dinner party with guests ...

The Supersizers Eat...2: Medieval | The Supersizers

Giles Coren and Sue Perkins experience the food culture of years gone by. This time, they go back to medieval England to ...

The Supersizers Eat...4: The French Revolution | The Supersizers

Giles Coren and Sue Perkins experience the food culture of years gone by. They don wigs and corsets to go ba...

The Supersizers Go...2: Restoration | The Supersizers

Restaurant critic Giles Coren and writer and performer Sue Perkins try the food of Restoration Britain in the 1660s, a ...

Ecole Lenôtre | Patisserie with Michel Roux Jr

Michel Roux visits the Ecole Lenôtre in Paris where all the great pastry chefs train.

Food Service Management | Learning Zone

A quick run-down of how a catering business works.

Hand reared Scottish meat | Teen Canteen

The teens visit a farm-to-table Perthshire hotel where the meat is reared on-site. They learn about the reality of slaughtering anim...

Organisation in running a business | Teen Canteen

The teens are shown how an organised business works in the form of a successful Mexican restaurant in Glasgow.

The Supersizers Eat...5: The Twenties | The Supersizers

Giles Coren and Sue Perkins discover the culinary delights of the bright young things in the 1920s, with social engag...

The Supersizers Go...4: Seventies | The Supersizers

Giles Coren and Sue Perkins, having spent a week going back to the food of the 1970s, discover whether their diet has bee...

The Supersizers Go...6: Regency | The Supersizers

Giles Coren and Sue Perkins indulge the Regency diet of 1789-1821. During their week they try boars head and salmon poached...

Traditional Christmas Cake | Fanny Cradock Cooks for Christmas

Fanny Cradock talks through how to make a tradition Christmas cake in this archived footage.

'Shadow restaurant-ing'' | Michel Roux's Service

Fred makes the trainees imagine how and where tonight's service might go wrong so they can correct their mistakes ahead of t...