Towels and laundry | Amazing Hotels: Life Beyond the Lobby

S7E4: 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 grow...

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 live the life of a Lord a...

Episode 2 | 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...

S8E4: Stuffed Pasta | Inside the Factory

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

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...

Crêpes Suzette | Michel Roux's Service

The trainees get trained to make Crêpes Suzette, which is made at the table in front of the guests.

Episode 3 | Teen Canteen

In this episode, it's time for the Teen Canteen to open its doors and begin trading, but they face some local competition.

Feeding a Super-Hotel | Amazing Hotels: Life Beyond the Lobby

Monica talks numbers with one of the hotel's top chefs, and there is no surprise that the numbers are astronomi...

Food Service Management | The Learning Zone

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

Fundamentals of waiting | Michel Roux's Service

The trainees get a crash course in the basics of waiting.

Hotels and Social Media | Amazing Hotels: Life Beyond the Lobby

The unique infinity pool at the top of the Marina Bay Sands provides free marketing in the age of the "selfie".

Teamwork in a kitchen | The Learning Zone

The different roles in the kitchen describe what they do to ensure each part of the meal is ready for the customer.

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 Ken Livingstone, Carol De...

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 back to Revolutionary Franc...

The Royal Wedding | The Supersizers

Giles Coren and Sue Perkins assume the roles of a modern prince and his princess-to-be as they agonise over every step of the wedding pla...

Victorian | The Supersizers

Restaurant critic Giles Coren and writer and performer Sue Perkins spend the week on the diet of a wealthy Victorian couple.

''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 ...

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...

A bain-marie | The Great British Bake Off

Mary gives her top tips on cooking using a bain-marie.

A plaited loaf | The Great British Bake Off

Paul gives his short guide on how to make a plaited loaf.