Published: 12:44, 12 August 2019
| Updated: 12:48, 12 August 2019
A new documentary will give viewers an insight into the inner workings of the Channel Tunnel and the people who keep it running.
From BBC Two, The Channel Tunnel - Life On The Inside reveals what it's like inside one of the world’s busiest transport systems - which sees more than 20 million passengers every year and at its peak has a train running every three minutes.
The documentary - which comes 25 years after the tunnel first opened - will include never-before-seen footage and fascinating stories from staff.
It will feature recently qualified train driver ‘Two Stop’ Tash, who gets teased by her colleagues for struggling to stop her train at the right spot, and French employee Didier so appalled by the British diet he brings cakes to Folkestone.
The film will also give a glimpse into the trains’ unusual cargo - from prize-winning Crufts dogs and hopeful racehorse owners, to supercars on their way to Le Mans and the sisters travelling to Belgium to stock up on wedding wine.
And now a special preview of the series has been announced - with viewers invited to apply for tickets this week.
The BBC will host a screening on Folkestone's Harbour Arm outdoor screen, which will be followed by a Q&A with production contributors of the programme.
Jason Horton, head of BBC's East and South East said: "We love bringing programmes to audiences in the South East of England.
"This documentary series gets to the heart of one of the biggest businesses in the area, and shows all the hard work that goes into keeping one of the gateways to Europe open and running efficiently.”
The sneak peek screening will be on Tuesday, August 27 at 7pm.
Registration for tickets is now open, but will close at 10pm on Wednesday.
They will be allocated via random draw with 60% of the tickets going to Canterbury postcodes (CT) and 40% going to the rest of the UK.
There is no age restriction for attendees, but under 18s must be accompanied by an adult.
To apply for tickets visit here.
More by this authorSam Williams