Synopsis
Gregg Wallace visits a factory that churns out 1.4 billion Jaffa Cakes a year, while Cherry Healey is in the city responsible for growing the fruit that gives these cakes their name.
- Programme: Inside the Factory
- Series: 7
- Episode: 4: Jaffa Cakes
- Channel: BBC Two
- Broadcast year: 2023
- Hospitality & Catering
Licence: ERA Licence required
UK only
Staff and students of licensed education establishments only
Cannot be adapted
Add Notes
More clips from Inside the Factory
Electrolysis of aluminium | Inside the Factory
Electrolysis of aluminium | Inside the Factory
Cherry travels to Scotland to visit the UK's last remaining factory that produces aluminium via smelting and electrolysis.
S7E2: Buses | Inside the Factory
S7E2: Buses | Inside the Factory
Gregg Wallace gets exclusive access to a factory that builds red London buses, while Cherry Healey visits a bus windscreen factory and Ruth ...
S7E4: Diggers | Inside the Factory
S7E4: Diggers | Inside the Factory
Gregg Wallace and Cherry Healey get special access to a factory that makes as many as a hundred iconic yellow diggers every single day.
School Dinner History | Inside the Factory
School Dinner History | Inside the Factory
Ruth Goodman serves up the history of school dinners with UCL's Professor Gary McCulloch.
Electrolysis of aluminium | Inside the Factory
Electrolysis of aluminium | Inside the Factory
Cherry travels to Scotland to visit the UK's last remaining factory that produces aluminium via smelting and electrolysis.
S7E2: Buses | Inside the Factory
S7E2: Buses | Inside the Factory
Gregg Wallace gets exclusive access to a factory that builds red London buses, while Cherry Healey visits a bus windscreen factory and Ruth ...
S7E4: Diggers | Inside the Factory
S7E4: Diggers | Inside the Factory
Gregg Wallace and Cherry Healey get special access to a factory that makes as many as a hundred iconic yellow diggers every single day.
School Dinner History | Inside the Factory
School Dinner History | Inside the Factory
Ruth Goodman serves up the history of school dinners with UCL's Professor Gary McCulloch.
More resources about Hospitality and Catering
Medieval | The Supersizers
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...
S8E4: Stuffed Pasta | Inside the Factory
S8E4: Stuffed Pasta | Inside the Factory
Gregg Wallace visits a food factory in Hertfordshire that produces 500 million parcels of stuffed pasta every year.
Feeding a Super-Hotel | Amazing Hotels: Life Beyond the Lobby
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...
Hotels and Social Media | Amazing Hotels: Life Beyond the Lobby
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 Eighties | The Supersizers
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
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
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
Victorian | The Supersizers
Restaurant critic Giles Coren and writer and performer Sue Perkins spend the week on the diet of a wealthy Victorian couple.
Brigade de cuisine | The First Master Chef: Michel Roux on Escoffier
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 ...
Fish and Chips | The Best of British Takeaways
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 dis...
Food Safety | Panorama
Food Safety | Panorama
A teenager suffers an allergic reaction due to poor food safety at a takeaway restaurant.
French Patisserie | The First Master Chef: Michel Roux on Escoffier
French Patisserie | The First Master Chef: Michel Roux on Escoffier
Michel visits the Parisian patisserie where he began his first internship, showing off the high-end delic...
Hospitality on a train | The Apprentice
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.
Housekeeping on an island | Amazing Hotels: Life Beyond the Lobby
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.
Pressed Duck at The Ritz | The First Master Chef: Michel Roux on Escoffier
Pressed Duck at The Ritz | The First Master Chef: Michel Roux on Escoffier
Michel gets to explore the Ritz in London and finds out what effect Auguste Escoffier had on the f...
Regency | The Supersizers
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 in Champagne and discov...
Restoration | The Supersizers
Restoration | The Supersizers
Restaurant critic Giles Coren and writer and performer Sue Perkins try the food of Restoration Britain in the 1660s, a time of fire and plague.
Seventies | The Supersizers
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 been good for them. Cooking...
Sustainable catering | Amazing Hotels: Life Beyond the Lobby
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...
The Fifties | The Supersizers
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 on rations. Cookery writ...