Uploaded November 2025 | Updated September 2026, 1 week ago
Kate's Down Under, on the trail of one of the most exotic meats going – crocodile. It's started popping up on our supermarket shelves… but how on earth do you farm an animal this dangerous? To find out, Kate heads to Darwin in northern Australia, where she soon finds herself on a terrifying mission, collecting freshly laid crocodile eggs right from under the nose of their mother.
Jimmy's in Iceland, looking into cod liver oil. Why is it always cod? Why don't they make oil from, say, salmon or haddock livers? His search for the answer takes him first to Grimsby, where he picks his way through literally tonnes of fish guts, and before a trip to Iceland makes everything clear.
And Matt has a burning question about bagels. The ingredients are virtually the same as bread, so how come the two products taste so different? His heart is set on a trip to New York, spiritual home of the bagel… but instead Matt finds himself in Rotherham, inside the largest bagel factory in Europe.
Subscribe for more #FoodUnwrapped ➡️ bit.ly/FoodUnwrapped
Our team of intrepid presenters (Jimmy Doherty, Kate Quilton, Matt Tebbutt, Helen Lawal, Andi Oliver, Amanda Byram and Briony May Williams) travel the world uncovering unusual, intriguing and surprising secrets behind the food we eat.
Watch full episodes on All4 👉bit.ly/FoodUnwrappedAll4
FACEBOOK 👉bit.ly/FoodUnwrappedFB
TWITTER 👉bit.ly/FoodUnwrappedTW
Kate's Down Under, on the trail of one of the most exotic meats going – crocodile. It's started popping up on our supermarket shelves… but how on earth do you farm an animal this dangerous? To find out, Kate heads to Darwin in northern Australia, where she soon finds herself on a terrifying mission, collecting freshly laid crocodile eggs right from under the nose of their mother.
Jimmy's in Iceland, looking into cod liver oil. Why is it always cod? Why don't they make oil from, say, salmon or haddock livers? His search for the answer takes him first to Grimsby, where he picks his way through literally tonnes of fish guts, and before a trip to Iceland makes everything clear.
And Matt has a burning question about bagels. The ingredients are virtually the same as bread, so how come the two products taste so different? His heart is set on a trip to New York, spiritual home of the bagel… but instead Matt finds himself in Rotherham, inside the largest bagel factory in Europe.
Subscribe for more #FoodUnwrapped ➡️ bit.ly/FoodUnwrapped
Our team of intrepid presenters (Jimmy Doherty, Kate Quilton, Matt Tebbutt, Helen Lawal, Andi Oliver, Amanda Byram and Briony May Williams) travel the world uncovering unusual, intriguing and surprising secrets behind the food we eat.
Watch full episodes on All4 👉bit.ly/FoodUnwrappedAll4
FACEBOOK 👉bit.ly/FoodUnwrappedFB
TWITTER 👉bit.ly/FoodUnwrappedTW
