Chef and presenter Simon Rimmer takes to the air this week to see what happens to our taste buds on a plane at 30,000 feet.

He also discovers why a Bloody Mary is a popular in-flight drink – and it’s not because the alcohol calms the nerves.

Sophie Morgan road-tests service station food, and finds out how the industry is trying to win back the increasing number of drivers who no longer stop off for a comfort break.

And Adam Pearson explores the relatively new phenomenon of the food mash-up.

First it was the cronut, a cross between a doughnut and a croissant. What’s the next food hybrid on the menu?