Saturday

Taking their treasure hunt offshore, Drew and Tee head to the Isle of Man where they hope its unique history will mean a truckload of rare finds. At a motorbike museum, Drew makes a series of staggering discoveries. Later, the chaps find inspiration at an architectural salvage yard. And, a furniture restoration shop is home to some of the best pieces Drew has seen in ages.

Drew hunts for hidden treasure at a stately 400-year-old school in Cambridgeshire. Down the road in Herefordshire, the chaps tour one of the oldest paper mills in the UK. Later, at a spectacular home turned opera venue in Buckinghamshire, the lady of the house reveals her eclectic collection and penchant for negotiation.

At a medieval castle in Cumbria, Drew gets a lesson in tomfoolery and tries to seal the deal on the ultimate car accessory. At a working carriage museum in Derbyshire, Drew inadvertently smashes an apothecary relic and later compensates by paying a premium for a pair of unusual masks. Later, a meticulous motor museum offers Drew a blast from the past.

At a Welsh castle, Drew solves a centuries-old salvage mystery, but finding hidden treasure proves trickier than expected. Down the road in Somerset, a mammoth school is clearing out its storage areas and that’s good news for Drew. Later, just a few miles from home, Drew and Tee visit a local slate mine where they uncover an entire Victorian chemist’s shop.

With the shop’s dwindling inventory, Drew’s search for one-off items takes him from posh to junk. With priority access to a sprawling Scottish estate, Drew hopes to uncover a bit of country house magic. An old-school scrapyard in Coventry is like heaven. At a company that exports antique furniture, the master negotiator meets his match. Ricky’s property is like an amazing museum of rare vehicles but it seems nothing is for sale. Drew makes a stop in Brighton to sell a few of his wares. Back at the shop, Drew hears the restorer’s verdict about his new rusty Morris Minor convertible.

With sales manager Mark along for his first-ever buying expedition, Drew gets unprecedented access to the largest traveling vintage funfair in the world. The guys visit a Windsor pub where everything is for sale. Featuring British kitsch at its finest, the hangar-size illuminations depot in Blackpool is jam-packed with unlikely pieces of pop art. Apart from the biggest collection of tractors in Scotland, Davie’s Aberdeen property boasts a mammoth marine artifact that’s certain to fetch a monumental price. An artist’s seaside bungalow becomes the weirdest, and most destructive, home for some of Drew’s discoveries.

From raw materials to finished products, Food Factory goes behind the scenes to reveal how our favourite foods are produced: It takes a river of liquid nitrogen to make instant fruit smoothies; find out how raw beans become luscious almond chocolate bars; paneer is the most popular cheese in southeast Asia and doesn’t melt when it’s cooked; and, wasabi horseradish mustard features a spicy story only science can explain.

From raw materials to finished products, Food Factory goes behind the scenes to reveal how our favourite foods are produced: It takes 1.5 million kilograms of strawberry sauce to make a year’s worth of sundae ice cream; hundreds of tacitos are hand-rolled every minute; making marshmallows is a race against time; and, after a massive shredder cuts the vegetables down to size, broccoli slaw is washed twice before hitting the spin cycle.

From raw materials to finished products, Food Factory goes behind the scenes to reveal how our favourite foods are produced: We spill the beans on an irresistible protein-packed breakfast cereal; a love for soda pop was the inspiration for an artisanal cream soda; the recipe for irresistible vegan mayonnaise came to its creator in a dream; and, a quarter of a million churros are dusted with cinnamon and flash-fried to perfection every day.

From raw materials to finished products, Food Factory goes behind the scenes to reveal how our favourite foods are produced: Two fun-loving brothers have put an organic spin on the classic cheese twist; millions of bite-size mint chocolate patties roll off the assembly line every day; 200 litres of vodka are used every month to put the zing in a special pasta sauce; and, high-end chili powder contains seven spices from around the world.

From raw materials to finished products, Food Factory goes behind the scenes to reveal how our favourite foods are produced: Tortilla chips are baked in a tunnel oven before taking a dip in a giant fryer; grandma’s kitchen flavour is baked into 200,000 bite-size coffee cakes every day; vegan mint double chocolate cookies will blow your palate and your mind; and, it takes an entire assembly line to produce the blockbuster convenience of microwaveable popcorn.

From raw materials to finished products, Food Factory goes behind the scenes to reveal how our favourite foods are produced: Discover why Triple ‘C’ cheesecake is a chocolate lover’s fantasy; witness a massive menagerie of soon-to-be animal crackers stampeding through a giant tunnel oven; watch as spaghetti-like strands of dough become perfectly crispy sweet potato fries; and, combined with its 2000-year history, tofu’s bland reputation is getting an overhaul with a gourmet version that’s anything but.

From raw materials to finished products, Food Factory goes behind the scenes to reveal how our favourite foods are produced: Up to 70 million, picture-perfect Hershey’s Kisses are produced daily; a crepini is the sweet fusion of the French crepe with the Russian blini; there’s a sisterhood behind the gummy candies that look just like rainforest frogs; and, every year, top-of-the-line vanilla extract is made by the tanker-load.

From raw materials to finished products, Food Factory goes behind the scenes to reveal how our favourite foods are produced: A sheet of molten candy is transformed by hand and machine into tutti-frutti candies; 300,000 spinach potato latkes are flash fried and frozen every day; making gluten-free shirataki noodles requires precision and a magic ingredient; and, these guilt-free crisps pack loads of pinto beans and vegetables into every cheesy bite

From raw materials to finished products, Food Factory goes behind the scenes to reveal how our favourite foods are produced: The recipe for these popular peanut butter cups hasn’t changed in nearly a century; five million roasted vegetable soufflés are baked every year; a former conductor has turned his grandma’s almond cookies into a nearly guilt-free snack; and, find out what it takes to make puttanesca pasta sauce by the barrel.

From raw materials to finished products, Food Factory goes behind the scenes to reveal how our favourite foods are produced: Visit the state-of-the-art factory that produces 1.5 billion chocolate truffles a year; meet the guilt-free muffin that’s as satisfying as it is healthy; retro Hot Tamales are still North America’s number one cinnamon flavored candy; and, layers of buttery dough and tangy cheese are the secret to light and flaky gourmet cheese crisps.

From raw materials to finished products, Food Factory goes behind the scenes to reveal how our favourite foods are produced: Find out how you can produce 500,000 chocolate bars a day; it takes 35,000 cashew nuts to make a single batch of the fudge-like candy called kaju katli; these crumbly melt-in-your-mouth cookies go by more names than a secret agent; and, this refreshing smoothie combines tropical flair with a host of health benefits.

From raw materials to finished products, Food Factory goes behind the scenes to reveal how our favourite foods are produced: it takes just 12 hours to make 144,000 pints of this decadent ice cream; curry lovers go nuts for this irresistible blend of coconut and green beans; these champagne and strawberry lollipops will satisfy your adult cravings and the kid in you; and, featuring chocolate, peanut butter, and raspberry jam, these pigs are hunted by the big bad wolf and humans alike.

Catch up on all of Les Stroud’s adventures in season two, “Behind the Scenes”. In this episode Les highlights the most exciting segments of season two, showing us how he prepares himself both mentally and physically for surviving in such harsh climates. While learning the traditional skills of local experts, Les finds out what a deadly surprise looks like.

The California Gold Rush drew people from all over the world to the rugged Sierra Nevada’s. Now it’s a hiker’s dream – drawing people from all over the world. You can easily hike for miles and miles here. The problem is… it’s just as easy to get lost.

Cowboys… the iconic figure of the Wild West and the Colorado Rockies. These seven days finds Les surviving not alone, but with two horses. This gives survival a whole new twist.

In the land of the midnight sun, Survivorman heads in to 72°.46 N – the northern tip of Baffin Island. Living here is an exercise in survival. Getting to the base camp takes two days longer the expected due to weather. On-route the boats are surrounded by a pod of orca… killer whales. And Les soon notices what the killer whales are after… thousands of narwhale; something that most of the Inuit rarely see.

Les takes a group of NHL hockey players out to the wilderness to see if they have what it takes to survive.

Elias Theodorou is a TUF winner and a UFC veteran. He’s also an Amazing Race Canada alum, a medicinal marijuana activist and a Ring Boy for Invicta FC.