The BEST episodes of Inside the Factory season 9

Every episode of Inside the Factory season 9, ranked from best to worst by thousands of votes from fans of the show. The best episodes of Inside the Factory season 9!

Paddy McGuinness and Cherry Healey hit factory floors across Britain for a snoop around their supersized production lines. What are the secrets behind our supermarket staples?

Last Updated: 3/20/2025Network: BBC OneStatus: Continuing
Chocolate Seashells
star
6.75
8 votes

#1 - Chocolate Seashells

Season 9 - Episode 1 - Aired 12/22/2024

In this Christmas special, new presenter Paddy McGuinness and Cherry Healey visit a chocolate factory in Belgium that produces four million chocolate seashells every day.

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Sliced Bread
star
6.63
8 votes

#2 - Sliced Bread

Season 9 - Episode 2 - Aired 1/7/2025

New presenter Paddy McGuinness makes a nostalgic visit to the Warburtons bread factory in his hometown of Bolton, where he had a Saturday job more than 30 years ago.

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Cheese Curls
star
6.50
6 votes

#3 - Cheese Curls

Season 9 - Episode 3 - Aired 1/14/2025

Paddy McGuinness visits a factory to explore the surprising process of turning potato starch into 500 million packs of Quavers cheese curls every year.

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Hardback Books
star
6.50
8 votes

#4 - Hardback Books

Season 9 - Episode 5 - Aired 1/28/2025

Paddy McGuinness visits a factory that produces three million books every week. Cherry Healey is learning how an intricate design is printed onto cloth for the hard covers. Meanwhile historian Ruth Goodman uncovers the extraordinary origins of Braille.

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Flapjacks
star
6.33
6 votes

#5 - Flapjacks

Season 9 - Episode 4 - Aired 1/21/2025

Paddy McGuinness visits a factory that makes forty million flapjacks a year. Meanwhile, Cherry Healey learns how oats can benefit gut health, and Ruth Goodman savours the history of the Staffordshire oatcakes and golden syrup.

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Sausage Rolls
star
5.80
5 votes

#6 - Sausage Rolls

Season 9 - Episode 6 - Aired 2/4/2025

Paddy McGuinness visits a factory in Northern Ireland to learn how they make more than half a million sausage rolls every day. Cherry Healey discovers how black pudding is made, while historian Ruth Goodman reveals how the humble sausage skin gave a surprising lift to a weapon of war.

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