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 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?