Saturday

Food Factory gets the goods on sustainable caviar worth $12,000 a bowl, shepherd’s pie, risotto balls, and ice wine truffles.

Food Factory serves up a legendary sandwich snack, frozen fruit bars from Florida, blueberry perogies, and a mountain of kale chips.

Food Factory gets the scoop on melt-in-your-mouth mint chocolates, asparagus antipasto,

The outbuildings of a palatial home are unkempt and full of stock. Drew falls for a Victorian baker's cabinet that's priced out of reach. A junk shop owner is having a closing down sale and the chaps head straight for the sheds. Drew haggles with the head teacher at a grand home turned prep school.

On a salvaging journey to the south of England, Drew and Tee are given unprecedented access to Glemham Hall's sprawling storage areas. A 1920s themed hotel and museum is filled with memorabilia, but the best items are off limits. The chaps rummage for hidden treasure at a Lancaster theater. Drew uncovers a few unusual items in an antique dealer's shed.

Drew Pritchard discovers treasures in an Oxfordshire brewery, and drives a hard bargain with a fairground fanatic in Essex.

At a Northumberland manor, the chaps search for items that will make the long trip worthwhile. Pushing further north, they visit a new concept shop with several antique dealers under one roof. Baskerville Hall Hotel boasts an impressive history and a mammoth must-have mirror. At a traditional salvage yard, Drew drives a hard bargain on a pair of hand-painted doors.

Drew and Tee get access to a mammoth Norfolk boatyard that boasts over half a century of surplus stock. Peter Jay once toured with the Beatles and today he owns a one-of-a-kind hippodrome. On the outskirts of Manchester, the chaps scour a sprawling house clearance and antiques shop that’s jam packed with unusual salvage items.

The team prepares for a huge auction, but a major snowfall threatens to derail the big event. Like a salvage theme park, Drew and Tee visit the best little scrapyard in Britain. Rumoured to be haunted, the chaps scour a 15th century manor house for hidden treasure. Drew uncovers the mother lode of lamps from a legendary British warship.

Discover how tantalizing candied pretzels, finger-licking Cornish pasties, luscious Korean dumplings, and mouthwatering jellybeans get to the masses. From raw materials to finished products, Food Factory reveals the wonders of how food is really made.

Discover how decadently cheesy Scottish breakfast pies, irresistible chocolate peppermint candies, creamy, tangy fruit yogurt snacks, and sweet and crunchy peanut treats get to the masses. From raw materials to finished products, FOOD FACTORY reveals the wonders of how food is really made.

Discover how a doubly delicious cake within a cake, a crunchy and spicy Indian snack, sinfully tender frosted sugar cookies, and mouthwatering Greek spinach twisters get to the masses. From raw materials to finished products, FOOD FACTORY reveals the wonders of how food is really made.

Discover how scrumptious burritos, lip smacking bacon-fried rice, sweet little Maraschino cherries, and chewy Abba-Zaba candy bars get to the masses. From raw materials to finished products, FOOD FACTORY reveals the wonders of how food is really made.

Discover how rustic and crusty dark rye bread, tangy Japanese ginger carrot dressing, sweet and chewy chocolate vanilla cookies, and fluffy crunchy Rocky Road chocolate bars get to the masses. From raw materials to finished products, FOOD FACTORY reveals the wonders of how food is really made.

Discover how gooey, crunchy, rainbow marshmallow squares, nostril-flaring sushi sidekick wasabi, scrumptious meatless sausages, and sinfully flaky mini chocolate croissants get to the masses. From raw materials to finished products, FOOD FACTORY reveals the wonders of how food is really made.

Discover how melt-in-your-mouth meringue cookies, super crunchy Mediterranean flatbread, chewy jam-filled oat bars, and crispy, lip-smacking crinkled potato chips get to the masses. From raw materials to finished products, FOOD FACTORY reveals the wonders of how food is really made.

Discover how mouthwatering Indian pakoras, decadent French Napoleon bars, creamy and spicy jalapeno hummus, and sinfully sweet sea salted caramels get to the masses. From raw materials to finished products, FOOD FACTORY reveals the wonders of how food is really made.

Discover how soft, sweet and chewy chocolate chip cookies, rich and yummy eggplant baba ghanoush, flaky apple strudel, and creamy ranch dressing get to the masses. From raw materials to finished products, FOOD FACTORY reveals the wonders of how food is really made.

Discover how chocolaty cherry cordials, warm and spicy mulled apple cider, fresh and delicious four-bean medley, and decadent turtle cheesecake get to the masses. From raw materials to finished products, FOOD FACTORY reveals the wonders of how food is really made.

Discover how rich and creamy eggnog, sweet chocolate Santas, fruity nutty Christmas cake, and scrumptiously spicy gingerbread houses get to the masses. From raw materials to finished products, FOOD FACTORY reveals the wonders of how food is really made.

Discover how crumbly, buttery shortbread cookies, moist and creamy Yule logs, crunchy, minty chocolate bark, and sweet and sour candy canes with a twist get to the masses. From raw materials to finished products, FOOD FACTORY reveals the wonders of how food is really made.

Survivorman Les Stroud arrives in the stunning yet sizzling hot plains of South Africa via hot air balloon. Les must immediately contend with potential danger from lions, hippos, water buffalo and the deadly black mamba so feared by humans. Everyday Les is on the move, trying to survive on only one small bottle of water, a machete and his trusty multi tool. Luckily, the rainy season brings more water to the area, but he must always stay alert to avoid the dangers of Africa’s wildlife. The air balloon comes in handy, serving as both a hammock and shelter, but it won’t solve the problem of having no food and staying alive, in the remote African plains.

Alaska is known as the “Land of the Midnight Sun.” As Stroud enters an ocean bay called “Taroka Arm” by sea kayak, there’s only about four hours of twilight per day and he knows that Mother Nature is going to wreak havoc upon his internal clock. At this time of year, the salmon in this bay are active and so are the black bears and grizzlies, which Les will have to steer clear of if he’s going to make it through this week alive. This coastline has the second highest tides in the world and finding high, dry land is first priority. Les builds a shelter made from rubbish combed from the beach and then attempts to fight off hypothermia and the ever present mosquitos by making a fire. He then uses the primitive method of flint knapping to make a hook to attempt to catch salmon but, as the fish jump around the kayak without a single bite, Les is reminded once again that hunger doesn’t make fishing any easier.

In the dangerous depths of the Amazon Rainforest lurk predators of all shapes and sizes. Just one touch from a poisonous spider, army ant and caterpillar can kill and the constant rain and humidity do not make matters any better. After brushing up on wilderness and hunting tactics from the skilled Waorani tribe, Les will have to survive on next to nothing while capturing it all with the camera equipment he lugs around, trying to keep everything dry and in working order.

With temperatures of the sand reaching 60 C, Les has his work cut out for him surviving in the scorching red sands of the Kalahari Desert. With only enough water for four days, Les mimics the Bushmen and sits still in the shade during daylight. Night is another story, however, when temperatures drop to as low as 7 C. Can Les survive on locust and scorpions, or will he have to surrender to the sand?

Although snowmobiles are the main mode of travel in Labrador, dog sledding is the way Les will get around the freezing north. Even though he brought along a survival kit, including fishing supplies, duct tape, rope, his multi tool and a .22 rifle, he is still without the crucial essentials needed to survive Labrador in the winter. Unable to catch a break, Les hits a low point as he is forced to steal food from the dogs. When he finds himself completely stranded due to a rapid thaw and unable to continue on his journey, his only hope is to turn to the skies.

The Cook Islands are situated about as far away from everywhere as you can possibly get; the middle of the South Pacific Ocean. Being one of the most deceptive places on the planet, this tropical paradise hides some horribly unperceivable dangers including the world’s most venomous fish, the stone fish. Les, equipped with only his scuba gear, is abandoned by his crew at sea to recreate a frightfully common occurrence; separated from your boat and left alone in the ocean waters. Utilizing a shipwreck on the beach of a small tropical island to live amongst the rats for 7 days, he uses his knowledge as a survival expert to make it through the week, alone. With a constant bombardment of tropical storms, Les must gather food, collect rain water and make his own tools, while surviving in the Cook Islands.