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Season 5
In this episode, Simon enters Wagamama's Noodle Lab to explore how innovation and customer feedback can dictate what ends up on our plates. Monster milkshakes with names like Cookie
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In this episode, Simon enters Wagamama's Noodle Lab to explore how innovation and customer feedback can dictate what ends up on our plates. Monster milkshakes with names like Cookie Monster, Unicorn and Funfair are taking over social media. Sophie and Simon investigate their appeal and reveal the shocking sugar levels and possible health risks.
In the last four years the number of vegans in the UK has more than quadrupled. Chef Simon Rimmer visits the home of the Meat Feast, Pizza Hut, to discover the challenges involved in
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In the last four years the number of vegans in the UK has more than quadrupled. Chef Simon Rimmer visits the home of the Meat Feast, Pizza Hut, to discover the challenges involved in creating their first fully vegan menu. And he hits the kitchen to demonstrate his trick of the restaurant trade: how to make the perfect glossy chocolate sauce for dessert. Simon also competes with Sophie Morgan to find the best deals for high street meals. With £35 each, they have to buy lunch, dinner and hot drinks for two. And with the government challenging restaurants to reduce the amount of sugar in their foods, reporter Adam Pearson takes to the street to find out if we can tell how much of the white stuff is in our desserts. Plus: food fad or permanent fixture? A Manchester family explores the trend that's bringing street food in from the cold: food halls.
The team check out calorie counts in restaurant meals. Adam explores 'cakeage', where restaurants charge customers to eat their own celebration cakes. Plus: in-home delivery meal kits.
The team check out calorie counts in restaurant meals. Adam explores 'cakeage', where restaurants charge customers to eat their own celebration cakes. Plus: in-home delivery meal kits.
Simon and Sophie reveal how pizza cheese isn't always as genuine as we think it is. Plus: airport restaurants, restaurant calorie counts and how to make the ultimate red wine and tomato pasta sauce.
Simon and Sophie reveal how pizza cheese isn't always as genuine as we think it is. Plus: airport restaurants, restaurant calorie counts and how to make the ultimate red wine and tomato pasta sauce.
The team check out food options when flying, how pubs and bars are catering for the growing number of teetotallers, and the cost to restaurants of 'no shows'
The team check out food options when flying, how pubs and bars are catering for the growing number of teetotallers, and the cost to restaurants of 'no shows'
Simon Rimmer and Sophie Morgan explore how some of the big restaurant and coffee chains cater for the growing number of customers with food allergies, while Adam Pearson takes over a
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Simon Rimmer and Sophie Morgan explore how some of the big restaurant and coffee chains cater for the growing number of customers with food allergies, while Adam Pearson takes over a cafe to carry out an experiment to find out more about people's love of dining experiences.
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