<P> The first six - episode series was co-presented by restaurant critic Giles Coren and food historian Polly Russell . </P> <Table> <Tr> <Th> Episode </Th> <Th> Title </Th> <Th> Description </Th> <Th> Airdate </Th> </Tr> <Tr> <Td> </Td> <Td> The 1950s </Td> <Td> A couple and their three children embark on a six - week experiment to discover how a revolution in food transformed the British way of life, guided by records of what people ate for breakfast, lunch and dinner in the decades after the Second World War . Under the guidance of journalist Giles Coren and food historian Polly Russell, they begin by sampling meals from the early 1950s, when rationing was still in effect and staples included dried eggs, national loaf, dripping and liver . With a contribution by Mary Berry . </Td> <Td> 17 March 2015 </Td> </Tr> <Tr> <Td> </Td> <Td> The 1960s </Td> <Td> The Robshaws are transported back to the space - age 1960s, with their home having a fitted kitchen installed and a host of new tastes and flavours to be sampled . Giles Coren and Polly Russell introduce them to the culinary treats of the decade, Including spaghetti bolognese and TV dinners, while Hairy Biker Dave Myers delivers the family their long - awaited fridge, and reveals with it the transformative effect of the appliance on his own childhood . Giles also discovers how chicken went from an expensive treat to an everyday staple . </Td> <Td> 24 March 2015 </Td> </Tr> <Tr> <Td> </Td> <Td> The 1970s </Td> <Td> The Robshaws are transported to the 1970s and Mary Berry is on hand to help the family stock up their brand new chest freezer, as frozen and convenience food became a life saver for time - pressed working women of the decade . Giles Coren meets the two hippies whose adventures in health food boosted the popularity of houmous, while the family has a go at self - sufficiency and discovers that milking a goat is nowhere near as simple as it looks . </Td> <Td> 31 March 2015 </Td> </Tr> <Tr> <Td> </Td> <Td> The 1980s </Td> <Td> The Robshaws and their home are given a 1980s makeover, with a gadget - filled kitchen including an enormous microwave oven . Giles Coren and food historian Polly Russell use the national food survey to guide the family's diet and introduce them to the culinary treats and trends of the decade, with technology giving them the chance to make their own fizzy drinks and produce a cheese and ham toastie . They also learn about the rise of both nouvelle cuisine and the fast - food chains, and find a host of new tastes and flavours from around the globe now available at their local supermarket . </Td> <Td> 07 April 2015 </Td> </Tr> <Tr> <Td> 5 </Td> <Td> The 1990s </Td> <Td> The Robshaws get to grips with the home life and food of the 1990s and start the decade delighting in the vast quantities of food now available from around the globe--but soon realise there are definite downsides to the drive towards cheaper and cheaper food of previous years . Giles Coren and food historian Polly Russell introduce them to the culinary treats of the era, from bagged salad and cook - in sauces to organic veg boxes and the gastro pub . </Td> <Td> 14 April 2015 </Td> </Tr> <Tr> <Td> 6 </Td> <Td> The Future </Td> <Td> After learning all about the food of yesteryear, the Robshaws end their time - travelling eating adventure with Giles Coren and Polly Russell introducing them to some potential tastes of the future . Based on the family's experiences of the way culinary history has unravelled, they also make a few predictions about how people will shop, cook and dine over the next fifty years . </Td> <Td> 21 April 2015 </Td> </Tr> </Table> <Tr> <Th> Episode </Th> <Th> Title </Th> <Th> Description </Th> <Th> Airdate </Th> </Tr> <Tr> <Td> </Td> <Td> The 1950s </Td> <Td> A couple and their three children embark on a six - week experiment to discover how a revolution in food transformed the British way of life, guided by records of what people ate for breakfast, lunch and dinner in the decades after the Second World War . Under the guidance of journalist Giles Coren and food historian Polly Russell, they begin by sampling meals from the early 1950s, when rationing was still in effect and staples included dried eggs, national loaf, dripping and liver . With a contribution by Mary Berry . </Td> <Td> 17 March 2015 </Td> </Tr>

Where was home in time for tea filmed