Inside Britain's Food Factories

In this episode, we're celebrating some British classics. We're making traditional Lancashire Eccles Cakes, using a recipe passed from father to son... making jam fit for the Queen's breakfast table at Tiptree... and producing gin infused with exotic botanicals at Bombay Sapphire's high-tech distillery. 

This week, we celebrating some British classics - making Stilton Cheese at a family firm that's been churning it out for three generations; learning the secrets of Lea & Perrins Worcestershire Sauce, and getting our caffeine fix by roasting coffee at Taylors of Harrogate. 

This episode focuses on products that have not changed in centuries, including Heck sausages, which are produced on a family farm in Bedale, North Yorkshire. There is also a look at the Maldon salt company, who have been producing sea salt since the late 19th century, and Glenfarclas single malt whisky, which has been made by the Grant family in the Scottish Highlands since 1865.