As part of BBC Four's Edwardians Season, restaurant critic Giles Coren and comedian Sue Perkins attempt to eat for a week in the style of the era's monied classes. Chef Sophie Grigson keeps their plates piled high. How will our 21st-century foodies cope with seven days' worth of huge breakfasts, meat-heavy dinners and rich puddings? A glance at Monday's menu - which in Edwardian terms is a fairly simple affair, being for a private family day with no guests - gives an idea of just how daunting is the task ahead of them. Experts will be on hand to explain how, among other things, the Edwardians gave the world the Full English Breakfast, allowed women into restaurants (though strictly as decoration) and entertained on a table-creakingly grand scale at home. To top the week off, Giles is assessed by a doctor to find out what seven days of Edwardian-style excess has done to his body.
In tonight's opener the intrepid duo go wartime. They dress up in genuine 1940s clobber and grab their ration books for a week to find out what Mr and Mrs Joe Public ate during the Second World War. The diet - including Spam, dried egg, Wheaties, special margarine, the National Loaf and vast quantities of potatoes - were genuine Government-approved foods and the recipes are authentically prepared with the help of chef Allegra McEvedy.
Restaurant critic Giles Coren and writer and performer Sue Perkins try the food of Restoration Britain in the 1660s, a time of fire and plague. They both don wigs, with Giles in tight breeches and Sue in wide skirts. They snack on coxcombs, eel pie and copious amounts of small beer.
As Giles dons top hat and waxed moustache, Sue dresses up in tight corset and outrageously wide skirts. During the week, they visit the Natural History Museum to try the food of Charles Darwin's Glutton Club. Cooking for them at home is best selling cookery writer Sophie Grigson.
Restaurant critic Giles Coren and writer and performer Sue Perkins spend a week going back to the food of their childhood in the 1970s. Cooking for them at home is top chef Mark Hix as they go down culinary memory lane. A soundtrack of 70s faves completes the picture of a time which seemed permanently sunny. The nation was slimmer and healthier in the 70s than they are today so after 7 days Sue and Giles discover whether their diet has been good for them.
Giles Coren and Sue Perkins spend a week going back to the food of Elizabeth I and William Shakespeare. Cooking for them is top chef Paul Merrett. Giles puts on his codpiece and Sue makes up like Queen Bess. They discover the joys of sheep's head decorated with offal, the dish that bleeds and leaping frog pie. Giles tries some cupping and Sue learns the lute. With so many new foods to try from the New World, our intrepid Supersizers find out just how healthy the Elizabethan Diet really was.
In this last programme in the series, Giles Coren and Sue Perkins spend a week on a diet spanning the Regency Years of 1789-1821. With Rosemary Shrager cooking for them at their country manor house, they enjoy the full trappings of the landed gentry. Dressing as a Jane Austen heroine, Sue is on a mission to find a husband, while Giles indulges in being a dandy. During their week they try boars head and salmon poached in Champagne. They discover the origins of the sandwich while gambling away their inheritance at the gaming tables.
In the first episode, Giles and Sue investigate the diet of the country in the 1980s. During the show they try Nouvelle cuisine, Microwave meals, Viennetta, Champagne and Pop-Tarts, along with other typical 80s meals. Guest diners include Jeffrey Archer and Ken Livingstone.
Coren and Perkins take the role of a Lord and Lady of the Manor in medieval England. Aided by chef Martin Blunos, hosted at Penshurst Place. Coren thought this period's feast offered the best food of this series, a cockantrice imaginary bird made from the front end of a turkey and the back of a piglet, and the worst, very dry peacock meat. They were joined by guest diner Michael Portillo.
The Supersizers experience the lives of Marie-Antoinette and King Louis XVI, devour a 5,000-calorie breakfast feast, try the exotic new vegetable craze, the potato, and also observe the advent of the restaurant.
Giles enjoys a breakfast of boiled eggs, toast and potted shrimp, whilst Sue makes do with vitamin pills and laxatives as the fad of dieting begins. They then drink cocktails at The Ritz.
Eating subject to rationing, celebrating the Coronation of Queen Elizabeth II, American youth culture and a roadside picnic. Guests include Marguerite Patten.
Senator Giles Coren and vestal virgin Sue Perkins travel back to 44BC–80AD for a journey through the early days of Ancient Rome
Giles Coren and Sue Perkins take their relationship to the next level as they prepare for their very own royal wedding. The pair assume the roles of a modern prince and his princess-to-be as they agonise over every step of the wedding planning process, from choosing the dress to arguing over the vows. In true Supersizers fashion the programme culminates with a lavish wedding banquet featuring dishes from past royal nuptials, including everything from sturgeon a la royale to the Queen Mother's favourite eggs drumkilbo.
