Nadiya's British Food Adventure

To find out about the food she feeds her family, Nadiya meets fishermen, farmers, chefs and producers across the country and creates delicious new recipes inspired by their produce.

Sicily Unpacked

TV art historian Andrew Graham-Dixon and Michelin starred chef Giorgio Locatelli take us on a delightful journey around their beloved Sicily. Sharing a passion for all things Sicilian they make the perfect travel partners. We accompany them to the heart of the island as they introduce each other to the things they love most. Exploring the island through each other s eyes and hearts, they reveal how the layers of history have created a unique blend of art and architecture. As well as the pleasures of an intense and vibrant culture, they experience the sadness the island has come through and the strength of the Sicilian people as they rose up and challenged the Mafia. Together they document how the various conquering forces and the rich variety of different heritages have helped to shape both the food and the culture of this beautiful Mediterranean island.

Sahara with Michael Palin

In this four-part BBC documentary, former Monty Python funnyman and renowned globe-trotter Michael Palin sets off from Gibraltar to travel across the Sahara, his witty humor downplaying the hardships he faces along the arduous journey. He travels to Morocco, Mauritania, Mali and beyond, across some of the harshest terrain on the planet.

Beef Buddies

Deep Water Salvage

Following some of the world's best marine construction firms, they battle against the elements and the clock to salvage valuable property and fortunes of others from the effects of extreme weather.

Restaurants at the End of the World

Adventurous chef, entrepreneur and global trailblazer Kristen Kish travels the world in search of the people, places, culture and traditions behind the world’s most remote restaurants.

A Girl's Guide to Hunting, Fishing and Wild Cooking

Join world-renowned chef, Analiese Gregory as she steps out of the restaurant kitchen and in to nature in Tasmania, Australia. Share her journey of discovery as she learns to hunt, fish, forage and live seasonally off the land before the wild southern winter sets in.

Rick Stein's German Bite

Rick Stein sets out on his German voyage with his usual appetite to unearth some of the country's hidden culinary gems. As always, Rick seeks out enticing fishing opportunities and is on the hunt for the most tantalising seafood - but this journey is different to most because it is one that is very close to Rick's heart. Although Rick has always known he was of German descent, he knows very little of his German family - but the one thing he is sure of is that he wouldn't have the business he has today without them. In the early 70s, he inherited £10,000 from a great uncle that he never knew, money which provided him with a great investment in his restaurant.

UFO Europe: The Untold Stories

Are we finally a step closer to understanding the great unknown and what it may – or may not – hold? Man has always been curious about what is really out there in the vastness of space, and UFO sightings have been reported for years. Now, with video footage of sightings, radar evidence and eyewitness accounts from around the world, UFOs: The Untold Stories (Tuesdays at 8pm from 13th November) provides an in-depth look at the fascinating and disturbing aspects of encounters with the unexplained.

The Chef Show

Writer, director and food enthusiast Jon Favreau and chef Roy Choi explore food in and out of the kitchen with accomplished chefs and celebrity friends.

På jakt med Lotta och Leif

Leif G.W. Persson is a seasoned hunter, while Lotta Lundgren has never held a weapon before. He wants to teach her to be a good hunter and she wants to understand what the hunt, the weapon and the hunting culture say about our time. The program is about, among other things, learning to shoot, skin, cut, store and cook game. It also covers hunting dogs, weapon handling and equipment. In between there will be meal breaks.

Fresh vs Frozen: Which Is Better?

This program promises to take viewers on a captivating journey exploring the age-old debate between fresh and frozen food. With a mix of historical insights and practical tips, the show aims to challenge common beliefs about food choices. The episode will delve into the origins of fresh and frozen food, highlighting how each has played a role in shaping diets around the world. Audiences will learn about the benefits and drawbacks of both options, from taste and nutrition to convenience and cost. Experts will share their knowledge, providing valuable information that could change how people think about their meals. This show is not just for food enthusiasts but for anyone curious about making healthier choices. With engaging discussions and eye-opening facts, “Fresh vs Frozen” is set to spark conversations around dinner tables everywhere. Mark the calendar for this enlightening episode that promises to shed light on a topic that affects everyone.

Wheel Blacks: Bodies on the Line

This three-part docuseries follows New Zealand's wheelchair rugby team in their bid to qualify for the Paris Paralympics. Despite having to rely on fundraising, charity, and volunteers, these Kiwi underdogs are determined to rise to the challenge.

The Truth About Food

Series examining how what we eat can change our lives.

In Vogue: The 90s

The '90s was the decade when high fashion walked off the runway and into mainstream culture. Featuring an A-list cast from the worlds of fashion, film and music, alongside Vogue's Anna Wintour and Edward Enninful, this landmark series reveals the inside story of the 90s' most celebrated fashion and pop culture moments.

국물의 나라

A humble bowl of good soup sits at the heart of every Korean table. Take off on a journey that explores the history and evolution of Korean soup.

Am Pass - Geschichten aus der Spitzenküche

The series chronicles the everyday lives of young Michelin-starred chefs. On the pass, the interface between kitchen and service, they prepare their extraordinary creations, reflecting their world of thought. They all share a passion for cooking, 16-hour workdays, and enormous responsibility. "On the pass" looks behind the scenes and provides unusual and very personal insights into the world of Michelin-starred cuisine.

RoboDoc: The Creation of RoboCop

An in-depth look into the ground breaking franchise and features new interviews with cast and crew.

Rick Stein's Spain

Rick Stein has visited Spain since he was a young boy. In the past, French and Italian cooking have been seen to have more finesse, but thanks to a handful of really dedicated Spanish chefs and a growing enthusiasm for its rugged flavours, that has all begun to change. According to Rick, no one cooks fish with more respect or grills meat better. Now, he travels the length and breadth of the country in an old campervan, going off the beaten track to discover the authentic soul (‘duende’) of Spanish cooking.

Voulez-vous fêter?

A journey of discovery through the ritual celebrations of Quebec’s various immigrant communities, as seen through the eyes of the local Greek, Portuguese, Lebanese, Moroccan, Chinese, Brazilian, Russian, Senegalese and other communities.