Tricks of the Restaurant Trade - Season 3

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 Morgan checks out children's menus. Simon Rimmer discovers that fish and chips isn't as British as we think. And we investigate the disappearance of 125ml glasses of wine.

Sophie Morgan explores what's new in the rapidly expanding world of home delivery. She meets Will Shu, CEO of Deliveroo, and discovers that the company that has transformed the delivery sector is now opening takeaway kitchens. What will it mean for consumers and restaurants? Simon Rimmer exposes the surprising hidden sugars in our favourite restaurant meals and the challenges in meeting the government's target for sugar reduction. And with the rise in new single-dish restaurants, Simon searches out the original success story and meets a London pie and mash master whose family has been in business for more than 100 years. What does he think of the new dishes on offer and what advice does he have for creating a long-running business?

Simon Rimmer investigates how important big brand restaurants have become to shopping centres as they compete against online shopping. For one Yorkshire shopping centre catering for under-30s, that means offering a different dining experience every eight weeks. 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. Reporter Seyi Rhodes tests how far we're prepared to go for more authenticity in our global dishes. And how clean is your restaurant? We reveal how some branches of high street chains are failing on hygiene. Should the display of hygiene ratings become mandatory?

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 Morgan tries out the new flat iron steak from the States, which is healthier and cheaper than our usual cuts. And ultra-aged steak, which is aged for up to 200 days, might be a new trend for connoisseurs but Sophie needs some persuading. And she's not alone, as reporter Seyi Rhodes finds out when he takes to the streets with some premium priced 80-day aged steak. In Newcastle, Simon Rimmer meets the former builder who's the only British-born pizzaiolo to be admitted into Italy's exclusive True Neapolitan Pizza Association. And can an expert help Simon create a popular porridge brand?