Rip Off Britain: Food

Angela Rippon, Gloria Hunniford and Julia Somerville return with a series of investigations and topical reports into our food and drink. As the team test out the hygiene standards at some of Britain's biggest names, there are some shocking discoveries once the samples are taken to the lab. So which catering establishments didn't come up to scratch? And is enough being done to ensure that places we eat in scoring lowest for hygiene clean up their act? Also, the trend for restaurants to serve their burgers pink, and why the concerns and rules on that are so much more pronounced in Scotland. Plus, the confusing, and sometimes pretentious, wording on menus is made clear.

Angela Rippon, Gloria Hunniford and Julia Somerville return with a series of investigations and topical reports into our food and drink. As the team test out the hygiene standards at some of Britain's biggest names, there are some shocking discoveries once the samples are taken to the lab. So which catering establishments didn't come up to scratch? And is enough being done to ensure that places we eat in scoring lowest for hygiene clean up their act? Also, the trend for restaurants to serve their burgers pink, and why the concerns and rules on that are so much more pronounced in Scotland. Plus, the confusing, and sometimes pretentious, wording on menus is made clear.

Angela Rippon, Gloria Hunniford and Julia Somerville return with a series of investigations and topical reports into our food and drink. As the team test out the hygiene standards at some of Britain's biggest names, there are some shocking discoveries once the samples are taken to the lab. So which catering establishments didn't come up to scratch? And is enough being done to ensure that places we eat in scoring lowest for hygiene clean up their act? Also, the trend for restaurants to serve their burgers pink, and why the concerns and rules on that are so much more pronounced in Scotland. Plus, the confusing, and sometimes pretentious, wording on menus is made clear.

Angela Rippon, Gloria Hunniford and Julia Somerville return with a series of investigations and topical reports into our food and drink. As the team test out the hygiene standards at some of Britain's biggest names, there are some shocking discoveries once the samples are taken to the lab. So which catering establishments didn't come up to scratch? And is enough being done to ensure that places we eat in scoring lowest for hygiene clean up their act? Also, the trend for restaurants to serve their burgers pink, and why the concerns and rules on that are so much more pronounced in Scotland. Plus, the confusing, and sometimes pretentious, wording on menus is made clear.

Angela Rippon, Gloria Hunniford and Julia Somerville return with a series of investigations and topical reports into our food and drink. As the team test out the hygiene standards at some of Britain's biggest names, there are some shocking discoveries once the samples are taken to the lab. So which catering establishments didn't come up to scratch? And is enough being done to ensure that places we eat in scoring lowest for hygiene clean up their act? Also, the trend for restaurants to serve their burgers pink, and why the concerns and rules on that are so much more pronounced in Scotland. Plus, the confusing, and sometimes pretentious, wording on menus is made clear.

Angela Rippon, Gloria Hunniford and Julia Somerville return with a series of investigations and topical reports into our food and drink. A woman who is furious at products which are sold in half-empty packets spurs an investigation into frustrations with labels and packaging. Also, where the money raised from the 5p carrier bag charge ends up, and why some everyday foods that you might assume are suitable for vegetarians turn out to be no such thing. Plus, do multipacks genuinely offer the best value, or would you be better off buying some products individually?

Angela Rippon, Gloria Hunniford and Julia Somerville return with a series of investigations and topical reports into our food and drink. Revealing the surprising lab tests on whether those half-eaten jars lurking at the back of your fridge are still safe to eat. With some foods carrying warnings that, once opened, they should be consumed within a few days or weeks - what happens if they're not? Also, they may cost more, but are the fancy soups sold as fresh any healthier than the cheaper varieties that come in a tin? And, as myths about the microwave are debunked, there's unexpected advice on some foods you might never have thought of cooking in there.

Angela Rippon, Gloria Hunniford and Julia Somerville return with a series of investigations and topical reports into our food and drink. Revealing the surprising lab tests on whether those half-eaten jars lurking at the back of your fridge are still safe to eat. With some foods carrying warnings that, once opened, they should be consumed within a few days or weeks - what happens if they're not? Also, they may cost more, but are the fancy soups sold as fresh any healthier than the cheaper varieties that come in a tin? And, as myths about the microwave are debunked, there's unexpected advice on some foods you might never have thought of cooking in there.

Angela Rippon, Gloria Hunniford and Julia Somerville return with a series of investigations and topical reports into our food and drink. Revealing the surprising lab tests on whether those half-eaten jars lurking at the back of your fridge are still safe to eat. With some foods carrying warnings that, once opened, they should be consumed within a few days or weeks - what happens if they're not? Also, they may cost more, but are the fancy soups sold as fresh any healthier than the cheaper varieties that come in a tin? And, as myths about the microwave are debunked, there's unexpected advice on some foods you might never have thought of cooking in there.

Angela Rippon, Gloria Hunniford and Julia Somerville return with a series of investigations and topical reports into our food and drink. Revealing the surprising lab tests on whether those half-eaten jars lurking at the back of your fridge are still safe to eat. With some foods carrying warnings that, once opened, they should be consumed within a few days or weeks - what happens if they're not? Also, they may cost more, but are the fancy soups sold as fresh any healthier than the cheaper varieties that come in a tin? And, as myths about the microwave are debunked, there's unexpected advice on some foods you might never have thought of cooking in there.