01: Fish and Chips | The Best of British Takeaways

S08E04: Stuffed Pasta | Inside the Factory

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

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 ...

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...

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 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...

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 ...

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...

Brigade de cuisine | The First Master Chef: Michel Roux on Escoffier

Michel explains the ''Brigade'' system, Auguste Escoffier's invention of a completely revolutionary way ...

Food Safety | Panorama

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

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.

Being a greeter | Michel Roux's Service

One of the trainees finds it difficult to consistently greet people on the hotel doorstep.

Episode 2 | Britain's Fat Fight with Hugh Fearnley-Whittingstall

Hugh Fearnley-Whittingstall turns the spotlight on our most popular high street restaurant chains.

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.

Greeting guests | Michel Roux's Service

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

Hospitality on a train | The Apprentice

The teams attempt to serve elegance on an high-class steam train, much to the bemusement of the customers.

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".

Market research | Teen Canteen

The teens ask their families about home-cooked meals to gauge what their customers might want to eat in their canteen.

Reading customers | Michel Roux's Service

Fred gives some quick tips about reading customers and anticipating their needs.

S08E02: Festival Chef | Rhod Gilbert's Work Experience

Rhod launches his own fusion food at a busy festival.