Food critic Jay Rayner, consumer champion Anna Richardson and food author Ravinder Bhogal present a magazine show recorded at Laverstoke Park Farm examining British food production and offering advice to viewers. The team examines the differences between butter and margarine, and the daily decay of dairy products, fish, meat, fruit and vegetables.
Ravinder Bhogal heads for the shores of Lake Kariba in Zimbabwe to question the ethical problems with exporting the region's tilapia fish to the UK when many native to the country are on the brink of starvation. Jay Rayner puts in a hard day's work at a dairy farm to discover whether the price of milk is too low, and the show's food fanatics visit Laverstoke Park Farm to take part in a taste test. .
At Laverstoke Park Farm in Hampshire, Ravinder Bhogal creates culinary treats for a taste test pitting supermarket value against premium foods, and resident butcher Simon carves up the carcass of a wild boar to reveal the cheaper cuts. Jay Rayner investigates the sugar content of yoghurts and launches a campaign to encourage consumers to eat more British apples .
Harry Wallop investigates the contents of school lunch-boxes, Ravinder Bhogal travels to St Lucia to visit the plantations that produce fair trade bananas, while Jay Rayner examines how supermarkets force dairy farmers to cut the price of their milk. Plus, resident butcher Simon shows how cheap cuts of meat can be turned into delicious dishes and there is advice on safe food storage .
Ravinder Bhogal investigates the real cost of importing fish from impoverished Zimbabwe. Jay Rayner asks if animal welfare policies will have to be abandoned to keep meat prices down. Harry Wallop finds out if we're paying too much for our bread. And at Laverstoke Park Farm in Hampshire food fans test cheap, unfashionable sandwich fillings.
Jay Rayner examines British potato production and learns how they can be eaten all year round without relying on imports. Ravinder Bhogal visits the Middle East where she sees the world's oldest olive trees, Harry Wallop reveals the cost-cutting schemes of supermarkets and rates the best and worst pizzas, and the chefs prepare recipes with a cheap cut of meat. Last in the series.
