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In this first episode, chef Simon Rimmer explores how the biggest coffee brands are copying the artisans to change what we drink. Sophie Morgan investigates the truth about the buzzwords
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In this first episode, chef Simon Rimmer explores how the biggest coffee brands are copying the artisans to change what we drink. Sophie Morgan investigates the truth about the buzzwords used to sell food and reveals why 'fresh' and 'handmade' may not always mean what we think they do. Reporter Adam Pearson tests new two-in-one dining concepts and gets his bike fixed while being served breakfast. And could man's best friend be the next valuable customer on the high street? Simon's a dog-lover but he still needs convincing.
Sophie checks out children's menus. Simon discovers that fish and chips isn't as British as we think. And we investigate the disappearance of 125ml glasses of wine. Plus: cinema dining menus.
Sophie checks out children's menus. Simon discovers that fish and chips isn't as British as we think. And we investigate the disappearance of 125ml glasses of wine. Plus: cinema dining menus.
What does the growth of home delivery companies like Deliveroo mean for consumers and restaurants? Simon exposes hidden sugar in our favourite restaurant meals. Plus: single-dish restaurants.
What does the growth of home delivery companies like Deliveroo mean for consumers and restaurants? Simon exposes hidden sugar in our favourite restaurant meals. Plus: single-dish restaurants.
Simon Rimmer investigates how important big brand restaurants have become to shopping centres as they compete against online shopping. Meanwhile, a new wave of Indian restaurants are
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Simon Rimmer investigates how important big brand restaurants have become to shopping centres as they compete against online shopping. Meanwhile, a new wave of Indian restaurants are offering a genuine taste of the regions of India, rather than the familiar dishes adapted for UK tastes. Sophie Morgan gets some diehard British curry fans to give their verdict. And how clean is your restaurant?
Simon checks out the fast-growing high street trend of dessert bars. Why does American fast food taste different on each side of the Atlantic? And how do you undress a lobster?
Simon checks out the fast-growing high street trend of dessert bars. Why does American fast food taste different on each side of the Atlantic? And how do you undress a lobster?
Sophie tries out flat iron steak, which is healthier and cheaper than other steaks. Simon meets the ex-builder who's the only British pizzaiolo in Italy's exclusive True Neapolitan Pizza Association.
Sophie tries out flat iron steak, which is healthier and cheaper than other steaks. Simon meets the ex-builder who's the only British pizzaiolo in Italy's exclusive True Neapolitan Pizza Association.
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