Cereal Bars

Gregg Wallace visits a factory in Essex that produces 400,000 cereal bars a day, and follows the production process from the arrival of the ingredients to the eventual dispatch, discovering the importance of getting the perfect balance between honey and glucose. Cherry Healey travels to South Africa to help with the macadamia harvest, where a quarter of the world's supply of these nuts are farmed. Historian Ruth Goodman climbs a mountain in the Lake District to investigate the history of one of the oldest forms of snack bar - the Kendal Mint Cake.