Gregg Wallace and Cherry Healey get exclusive access to some of the largest factories in Britain to reveal the secrets behind production on an epic scale.
Chocolate limes, buttered brazils, sherbert dib-dabs and marshmallows. Food writer Nigel Slater charts the origins of British sweets and chocolates from medicinal, medieval boiled sweets to the chocolate bars that line the supermarket shelves today. With adverts of the sweets everyone remembers and loves, this nostalgic, emotional and heartwarming journey transports Nigel back to his childhood by the powerful resonance of the sweets he used to buy with his pocket money. Nigel recalls the curiously small toffee that inspired him to write his memoir, the marshmallow, which he associates with his mother, and the travel sweet, which conjures up memories of his father.
Jimmy Doherty, Kate Quilton and Matt Tebbut present the food and science series that travels the world to lift the lid on what's really in the food we eat. In this series, the team present some more of there favourite investigations.
Jean Carter, nine-year-old daughter of the town's newly-appointed school principal, Peter Carter and his wife Sally, is playing in the woods with her 11-year-old friend Lucille, when Jean discovers she has lost her purse containing her "candy" money. Lucille tells her she knows where they can get sweets for nothing, and leads her to an imposing mansion, from which the owner, Clarence Olderberry, Sr., a tall, gaunt man of 70 has been watching the girls from a window.
Dusty and Sweets McGee follows the two young addicts of the title as they idly spend their days in early 1970s Los Angeles. The camera rolls as the addicts roam the streets of LA from downtown to the beach. Car radios play the hits of the day as they aimlessly go about their drug-addicted lives. Eating hot dogs at Pink's, committing petty crime, scoring drugs and cruising the sunset strip are lovingly documented by Mutrux.