Pierre Hermé | Patisserie with Michel Roux Jr

S08E02: Jelly Beans | Inside the Factory

Gregg Wallace visits a jelly beans factory in Dublin to reveal the astonishing processes used to make ten million of these colourful...

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...2: Restoration | The Supersizers

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

S03E01: Yorkshire | Remarkable Places to Eat

Nadiya Hussain takes Fred on a delicious road trip around Yorkshire. From fabulous bakes at Betty’s Tea Room, to the finest Wens...

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 ...

S09E02: Sliced Bread | Inside the Factory

Paddy McGuinness makes a nostalgic visit to the Warburtons bread factory in his hometown of Bolton, where he had a Saturday job mor...

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...3: Victorian | The Supersizers

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

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...

Sustainable catering | Amazing Hotels: Life Beyond the Lobby

Monica questions the sustainability of feeding so many people in such a big hotel, and finds some answers at a S...

Chef v Science: The Ultimate Kitchen Challenge

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

Food Safety | Panorama

A teenager suffers an allergic reaction due to poor food safety at a takeaway restaurant.

Greeting guests | Michel Roux's Service

Fred explains the importance of greeting guests, with a tale from his childhood.

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".

The Supersizers Eat...3: The Fifties | The Supersizers

Giles Coren and Sue Perkins experience the food culture of years gone by. They go back to the 1950s, an era that began...

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...

01: Fish and Chips | The Best of British Takeaways

Tom Kerridge and Cherry Healey celebrate our favourite takeaways. Tom learns what makes the best fish and chips and Cherry...

Fine Dining Essentials | Michel Roux's Service

Fred gives the trainees a fine dining experience and highlights behaviours of the waiting staff that are key to good service.

Housekeeping on an island | Amazing Hotels: Life Beyond the Lobby

Monica discovers housekeeping that is up to Michelin star standard but also on a secluded island.

S01E01: Bread | Inside the Factory

Gregg Wallace, Cherry Healey and Ruth Goodman look at the production, science and history of bread in Britain.