Uploaded March 2026 | Updated September 2026, 1 week ago
Kate's off to Spain in pursuit of the perfect tomato. Starting at an extraordinary tomato festival in Valencia, she finds herself slap bang in the middle of the world's biggest food fight. After a quick change of clothes, she meets a farmer whose tomatoes are celebrated for their flavour, but only last a day or two once picked. Finally, Kate heads to Norwich to meet a scientist who has spent years developing a tomato that is both flavoursome and long-lasting.
Jimmy's in Italy, the home of risotto, to investigate the difference between risotto rice and long grain rice. An early morning trip to a bustling rice auction, and a visit to a flooded rice field shed some light. Back in the UK, Jimmy challenges renowned Italian chef Gennaro Contaldo to knock up a risotto using long grain rice - can it be done?
Pork scratchings are the classic British pub snack – but why aren't they made from British pigs? Curious to know the answer, Matt sets out on a remarkable journey that takes him from a pork scratching factory in Lancashire to a hospital operating theatre, where pig skin is being used for cutting-edge orthopaedic surgery.
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 off to Spain in pursuit of the perfect tomato. Starting at an extraordinary tomato festival in Valencia, she finds herself slap bang in the middle of the world's biggest food fight. After a quick change of clothes, she meets a farmer whose tomatoes are celebrated for their flavour, but only last a day or two once picked. Finally, Kate heads to Norwich to meet a scientist who has spent years developing a tomato that is both flavoursome and long-lasting.
Jimmy's in Italy, the home of risotto, to investigate the difference between risotto rice and long grain rice. An early morning trip to a bustling rice auction, and a visit to a flooded rice field shed some light. Back in the UK, Jimmy challenges renowned Italian chef Gennaro Contaldo to knock up a risotto using long grain rice - can it be done?
Pork scratchings are the classic British pub snack – but why aren't they made from British pigs? Curious to know the answer, Matt sets out on a remarkable journey that takes him from a pork scratching factory in Lancashire to a hospital operating theatre, where pig skin is being used for cutting-edge orthopaedic surgery.
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
