Simon Rimmer takes the air in this week's Tricks of the Restaurant Trade to see what happens to our taste buds at 30,000 feet
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?