Project Must Entertainment, 7FIFTY, and Double FTV are each producing a half-hour episode of the Secrets of the… format for Food Network and discovery+ in the U.K. as part of Warner Bros. Discovery Access’s Production Incubator program.
The initiative for emerging talent involved a competitive application process. The Production Incubator program was unveiled by WBD Access earlier this year to create opportunities for emerging and small U.K. production companies. It was open to U.K. firms that have not previously made content for WBD’s linear channels or discovery+.
Karen Ross will work with WBD to EP the three episodes: Project Must Entertainment’s Secrets of the Caribbean Kitchen, Secrets of the Chinese Kitchen from 7FIFTY supported by Rock Oyster Media, and Double FTV’s Secrets of the Fire Kitchen. They will air on Food Network and be available to stream on discovery+ from late October 2026.
“This Production Incubator was designed to offer brilliant emerging and mid-tier production companies new routes into Warner Bros. Discovery’s linear and streaming network,” said Charlotte Reid, VP for commissioning, U.K. and Ireland, at Warner Bros. Discovery. “We have been hugely excited by the response to the program and the three special episodes are a fantastic demonstration of the creativity, ambition and distinctive storytelling we hoped to uncover for Food Network. Each project brings a fresh perspective to the Secrets of the… format, celebrating the people, places and personal stories shaping the UK’s food culture today.”
Jennifer Sobol, director of inclusion pipeline programs at Warner Bros. Discovery Access, added, “We are proud to see this Production Incubator move from development into production with three exciting episodes that reflect the breadth of culinary creativity across the U.K. By supporting emerging and mid-tier production companies and helping bring these concepts to life, WBD Access continues to champion new voices, broaden access to industry opportunity and create space for more inclusive storytelling across our content and brands.”
