0:00:02 > 0:00:05There's a lot we don't know about the food on our plates,
0:00:05 > 0:00:08and the shops and labels don't always tell you the whole story.
0:00:08 > 0:00:11Sometimes when you have these offers on in the supermarket,
0:00:11 > 0:00:13you think you're getting a good deal.
0:00:13 > 0:00:16But if you're actually throwing it away, it's not a good deal.
0:00:16 > 0:00:18Whether you're staying in or going out,
0:00:18 > 0:00:22you've told us you can feel ripped off by the promises made from
0:00:22 > 0:00:24what you eat and what you pay for it.
0:00:24 > 0:00:26What really winds me up, I suppose,
0:00:26 > 0:00:28is the price of so-called healthy food
0:00:28 > 0:00:30compared with the unhealthy stuff.
0:00:30 > 0:00:32The unhealthy stuff seems to be so much cheaper.
0:00:32 > 0:00:36From claims that don't stack up to the secrets behind the packaging,
0:00:36 > 0:00:38we'll uncover the truth about Britain's food
0:00:38 > 0:00:41so you can be sure you're getting what you expect
0:00:41 > 0:00:42at the right price.
0:00:44 > 0:00:48Your food, your money - this is Rip Off Britain.
0:00:53 > 0:00:55Hello and welcome to Rip Off Britain,
0:00:55 > 0:00:56where, for this series,
0:00:56 > 0:00:58we're working our way through all the concerns,
0:00:58 > 0:01:03questions and issues you have raised with us relating to food.
0:01:03 > 0:01:06And today we're asking if we always get the right-sized helping.
0:01:06 > 0:01:09Are some too small, or even too big?
0:01:09 > 0:01:13The thing is, I think it's certainly tough to get that right,
0:01:13 > 0:01:14and like many of you who have contacted us,
0:01:14 > 0:01:18I'm not sure if I always like it if I'm confronted with a plate
0:01:18 > 0:01:20that's practically overflowing with food
0:01:20 > 0:01:23any more than I like one that's a bit too meagre.
0:01:23 > 0:01:26So from the super-sized to the super-small,
0:01:26 > 0:01:29we're going to be investigating why some portions fall short of
0:01:29 > 0:01:32our expectations and others almost overwhelm us.
0:01:32 > 0:01:34Of course, when you think about it,
0:01:34 > 0:01:36portion size can feel very subjective.
0:01:36 > 0:01:38And there are those who say the bigger, the better.
0:01:38 > 0:01:40I know a few of those.
0:01:40 > 0:01:41But while the amount you're served
0:01:41 > 0:01:43isn't necessarily just about value for money,
0:01:43 > 0:01:46by the end of the programme we hope you'll have the information
0:01:46 > 0:01:50you need to ensure that your food is portioned perfectly just for you.
0:01:52 > 0:01:56Coming up - why some of you find the whopping meals
0:01:56 > 0:01:59served in some restaurants are hard to swallow.
0:01:59 > 0:02:02I think very often the portions are too large for me.
0:02:02 > 0:02:06I think you either have to ask for two starters or a child's.
0:02:06 > 0:02:08And it's demeaning.
0:02:08 > 0:02:11So which big names also serve up smaller sizes?
0:02:13 > 0:02:16And how much filling should there be in your favourite pie?
0:02:16 > 0:02:18You might be surprised by the answer.
0:02:18 > 0:02:21This lot certainly were.
0:02:21 > 0:02:22Really?
0:02:22 > 0:02:24- Seriously?!- And that's it?!
0:02:24 > 0:02:28- That's it!- It's small!
0:02:31 > 0:02:36One in five of us eats a restaurant or takeaway meal every single week,
0:02:36 > 0:02:39and while, of course, we love it when we get value for money,
0:02:39 > 0:02:42not everyone wants the biggest possible helping,
0:02:42 > 0:02:45with food piled so high and crammed onto the plate.
0:02:45 > 0:02:48Those plates, by the way, have themselves been getting bigger.
0:02:48 > 0:02:50Did you know that since the '50s,
0:02:50 > 0:02:52the plates in our cupboards have
0:02:52 > 0:02:54increased by three inches in diameter?
0:02:54 > 0:02:56And research shows that the bigger the plate,
0:02:56 > 0:02:57the more we're likely to eat,
0:02:57 > 0:03:01which is true not just at home but in some restaurants as well.
0:03:01 > 0:03:03That's fine for many people, of course.
0:03:03 > 0:03:05But we know that for some of you,
0:03:05 > 0:03:09our pub or restaurant meal can be a little spoiled if you're confronted
0:03:09 > 0:03:13with an oversized portion that you just can't quite manage.
0:03:13 > 0:03:16So if you fancy eating out but you don't want too much,
0:03:16 > 0:03:18how easy is it to get a smaller helping
0:03:18 > 0:03:20that might just cost a bit less?
0:03:23 > 0:03:25People often say they have too much on their plates,
0:03:25 > 0:03:28and although they don't usually mean it literally,
0:03:28 > 0:03:31when it comes to eating, a lot of us really do.
0:03:31 > 0:03:34We are said to polish off 16% more food than we need to.
0:03:35 > 0:03:39And while the NHS offers some clear guidance on how much we should eat,
0:03:39 > 0:03:43normal portion sizes can go out of the window at some restaurants,
0:03:43 > 0:03:45where the helpings can be huge.
0:03:47 > 0:03:50The NHS says that's contributing to the obesity epidemic,
0:03:50 > 0:03:53and some of you would agree that in this case,
0:03:53 > 0:03:55you CAN have too much of a good thing.
0:03:57 > 0:04:01I don't like it if they put a lot of food on your plate because
0:04:01 > 0:04:03it just completely puts me off,
0:04:03 > 0:04:06and there have been times when I've said, "Excuse me,
0:04:06 > 0:04:08"But can you take this back and just take half off?"
0:04:08 > 0:04:10And they don't seem to want to do that.
0:04:10 > 0:04:12They just seem to say,
0:04:12 > 0:04:14"Well, what we can do is give you a doggy bag."
0:04:14 > 0:04:18The only things that I notice in Britain that they give
0:04:18 > 0:04:20very generous portions of chips.
0:04:21 > 0:04:25Sometimes when I go out I feel like I have to eat it all because
0:04:25 > 0:04:27I paid for it. And I don't want to leave any of it.
0:04:27 > 0:04:29But it's so big. So then you're just a little bit, like,
0:04:29 > 0:04:33"Oh, "that's a bit too much," and you walk away feeling a bit sick
0:04:33 > 0:04:35because you've had too much.
0:04:35 > 0:04:38Now, of course, we want to feel that we're getting value for money when
0:04:38 > 0:04:40we eat out. So the point here is not that
0:04:40 > 0:04:43you shouldn't be able to have a big, hearty helping,
0:04:43 > 0:04:44if that's what you want,
0:04:44 > 0:04:48but if you'd rather have a smaller main meal at a lower price,
0:04:48 > 0:04:50that option is not always available.
0:04:51 > 0:04:55I must say, it is something I have experienced myself when eating out,
0:04:55 > 0:04:57because there are times I just feel
0:04:57 > 0:04:59I can't wade my way through all the food
0:04:59 > 0:05:02that's on the plate, and I find it very frustrating because,
0:05:02 > 0:05:04first of all, I don't like waste
0:05:04 > 0:05:07and I also don't like to be overwhelmed by
0:05:07 > 0:05:09the sheer volume of food on a single plate.
0:05:09 > 0:05:13And I know that it's something you feel very strongly about as well,
0:05:13 > 0:05:15judging from your e-mails and letters.
0:05:15 > 0:05:17Because, really, you seem to want
0:05:17 > 0:05:19the choice of portion that you want to eat.
0:05:22 > 0:05:25And an e-mail from one viewer in particular especially stood out.
0:05:25 > 0:05:30Pensioner Patricia Beeson contacted us to say that as she got older,
0:05:30 > 0:05:32her appetite has changed,
0:05:32 > 0:05:33and being faced with a huge
0:05:33 > 0:05:35plate of food actually
0:05:35 > 0:05:36puts her off her meal.
0:05:36 > 0:05:39Well, Patricia is quite right in that many people need
0:05:39 > 0:05:41fewer calories as they get older,
0:05:41 > 0:05:44so hers is a complaint that Lucy Daniels,
0:05:44 > 0:05:48a dietician and member of the British Dietetic Association,
0:05:48 > 0:05:49has heard before.
0:05:50 > 0:05:54'I find that older people want smaller portions.
0:05:54 > 0:05:57So, yes, your appetite goes down, but you still need to have protein
0:05:57 > 0:06:00and good quality food,
0:06:00 > 0:06:01and many older people don't like waste,
0:06:01 > 0:06:05so they'd rather not have something than waste that food.
0:06:08 > 0:06:11But getting away from big portions isn't easy,
0:06:11 > 0:06:14and the most recent report by the British Heart Foundation suggested
0:06:14 > 0:06:17that this is a problem even when we're shopping.
0:06:17 > 0:06:19Lucy says that's because manufacturers
0:06:19 > 0:06:21have made available supersize packs
0:06:21 > 0:06:24that sometimes we just can't resist.
0:06:26 > 0:06:27What did that report show?
0:06:27 > 0:06:31The report showed that the portion sizes of a lot of foods we eat
0:06:31 > 0:06:35have gone up. For example, a lot of biscuits and bread -
0:06:35 > 0:06:37they're maybe 10% bigger,
0:06:37 > 0:06:41which doesn't sound a lot but if you eat a portion of all of those foods
0:06:41 > 0:06:45every day for a year, it makes about a 3,000 calorie difference,
0:06:45 > 0:06:48which is about a pound in weight that you would gain,
0:06:48 > 0:06:50and if they're available in larger portions,
0:06:50 > 0:06:54- we seem to eat more of them. Obviously.- Give me an example.
0:06:54 > 0:06:57- Let's say crisps.- So, we used to eat a packet of crisps.
0:06:57 > 0:07:02They were about 25g and about 130 calories.
0:07:02 > 0:07:07Fine. Now we find many places have what we call a family package
0:07:07 > 0:07:10of crisps. These weigh 150g.
0:07:10 > 0:07:12The report showed that some people
0:07:12 > 0:07:14would eat the whole bag in one sitting.
0:07:16 > 0:07:19Another source of larger portions, according to Which Magazine,
0:07:19 > 0:07:22is takeaways. A study by the consumer group
0:07:22 > 0:07:27revealed some takeout meals can contain almost 1,500 calories,
0:07:27 > 0:07:30which is three quarters of a woman's daily allowance.
0:07:31 > 0:07:33Something like this is meant for two people,
0:07:33 > 0:07:34but how many of us has munched
0:07:34 > 0:07:36our way through a whole one of these?
0:07:36 > 0:07:38And, of course, it's very difficult to know
0:07:38 > 0:07:41exactly how many calories are in it.
0:07:44 > 0:07:46Of course, it isn't just about calories,
0:07:46 > 0:07:49even if there's growing concern about what too many are doing
0:07:49 > 0:07:51to the nation's waistlines.
0:07:51 > 0:07:54And to me, it seems obvious that if we have a choice on portion size,
0:07:54 > 0:07:59we can save money and avoid waste by going for a smaller portion.
0:07:59 > 0:08:03But there are some parts of the food industry that have taken notice
0:08:03 > 0:08:04of this fact.
0:08:05 > 0:08:07Andrew Crook is Vice President
0:08:07 > 0:08:10of the National Federation of Fish Friers.
0:08:10 > 0:08:13He's been offering smaller meals in his Lancashire fish and chip shop
0:08:13 > 0:08:15for something like ten years.
0:08:18 > 0:08:19By offering a smaller portion,
0:08:19 > 0:08:22I think you don't alienate the people that don't want a lot to eat.
0:08:22 > 0:08:23There's people that are hungry,
0:08:23 > 0:08:26they like fish and chips but they don't want a full portion.
0:08:26 > 0:08:29There's quite a lot of food volume in a portion of fish and chips.
0:08:29 > 0:08:30So it just suits some people's needs.
0:08:33 > 0:08:35Andrew's mini fish supper costs £3.80.
0:08:35 > 0:08:39That's £1.75 less than a regular portion.
0:08:39 > 0:08:42And as he knows it's popular, he's rarely left with any waste fish.
0:08:44 > 0:08:45But he understands that places
0:08:45 > 0:08:48with a more extensive menu may find smaller helpings
0:08:48 > 0:08:49harder to deal with.
0:08:51 > 0:08:53I think fish and chip shops are quite adaptable.
0:08:53 > 0:08:56We're quite good at meeting the customer's needs.
0:08:56 > 0:08:58But sometimes you've got to remember, we need to protect...
0:08:58 > 0:09:01We need money coming in, so we've always got to have the turnover.
0:09:01 > 0:09:04We've got bills to pay. But if you price your small portions right,
0:09:04 > 0:09:07it can be done and it can work for both parties.
0:09:08 > 0:09:11You can see how a place that specialises in one thing
0:09:11 > 0:09:14can balance the books and still offer choice.
0:09:14 > 0:09:19But how would a place where the menu changes cope with smaller portions?
0:09:21 > 0:09:24Well, this pub in Chipstead in Kent serves meals all day long,
0:09:24 > 0:09:27and it's very well-known for its excellent food,
0:09:27 > 0:09:30everything cooked in the kitchen from fresh.
0:09:30 > 0:09:32However, currently there isn't an option
0:09:32 > 0:09:34of a smaller plate or helping,
0:09:34 > 0:09:38but the boss says he's willing to have a look at it.
0:09:38 > 0:09:40The owner of The George And Dragon, Benjamin James,
0:09:40 > 0:09:44freely admits that for some of his diners, size does matter.
0:09:44 > 0:09:50So have you noticed that people sometimes maybe ask for even less?
0:09:50 > 0:09:53Because I know myself, if I get a plate that's just stacked,
0:09:53 > 0:09:56it kind of puts me off before I start to eat.
0:09:56 > 0:09:58Yeah, certainly at lunchtimes we find that happens.
0:09:58 > 0:10:01We get a lot of people that come in and will request to have a starter
0:10:01 > 0:10:04for lunchtime or they might want to share a dish between two of them.
0:10:04 > 0:10:06Nobody really these days wants waste.
0:10:06 > 0:10:10I think if we were to do a dish that was a half portion,
0:10:10 > 0:10:11we could manage that.
0:10:11 > 0:10:14I mean, if you take this piece of fish that we're using today,
0:10:14 > 0:10:16by cutting that in half, I've got to pray that
0:10:16 > 0:10:18someone else today comes in and has that other half of fish.
0:10:18 > 0:10:20Otherwise it's going in the bin tonight
0:10:20 > 0:10:21and that's a loss of money.
0:10:21 > 0:10:24I might as well have just given them the whole portion for less money
0:10:24 > 0:10:26and they'd thrown some of it in the bin themselves.
0:10:26 > 0:10:29'So while he's all for broadening customer choice,
0:10:29 > 0:10:31'Benjamin has real concerns that
0:10:31 > 0:10:33'reducing his portions across the whole menu
0:10:33 > 0:10:35'risks leaving him with wasted food,
0:10:35 > 0:10:38'and that's not good news for anybody.'
0:10:41 > 0:10:43But with such a clear demand from customers,
0:10:43 > 0:10:47Benjamin has agreed to serve up some smaller helpings of this meal
0:10:47 > 0:10:49as an experiment, and I'm very keen to see
0:10:49 > 0:10:51how it goes down with a group of lunch lovers
0:10:51 > 0:10:53that we've got together.
0:10:55 > 0:10:59How are you all? Thank you very much indeed for joining us today.
0:10:59 > 0:11:02At least you're going to get a good tasting lunch today.
0:11:02 > 0:11:03Well, I'm not cooking!
0:11:04 > 0:11:06So, I'll start with Sheila at the end there.
0:11:06 > 0:11:09How do you feel about portions and food in general
0:11:09 > 0:11:11when you're out and about?
0:11:11 > 0:11:14I think very often the portions are too large for me,
0:11:14 > 0:11:16and I have said, "Can I have a smaller portion?"
0:11:16 > 0:11:19or, "Can I even have a child's portion?" sometimes.
0:11:19 > 0:11:21But then the child's... They sometimes say,
0:11:21 > 0:11:23"No, the child's menu is entirely separate."
0:11:23 > 0:11:25And is that as you've got that tad older,
0:11:25 > 0:11:27that you just don't want that much food?
0:11:27 > 0:11:30I'm sure I could have scoffed it long years ago but not now.
0:11:31 > 0:11:34- What about the rest? - Yeah, I agree with that.
0:11:34 > 0:11:38I think you have to either ask for two starters or a child's.
0:11:38 > 0:11:42And it's demeaning, really. This is the thing.
0:11:42 > 0:11:43You just want to enjoy your meal,
0:11:43 > 0:11:46you don't want to leave loads because it doesn't look nice.
0:11:46 > 0:11:49I'm going to be devil's advocate here.
0:11:49 > 0:11:51Some people might say, "But it's simple.
0:11:51 > 0:11:52"Just eat what you want off the plate.
0:11:52 > 0:11:54"If you're prepared to pay for it,
0:11:54 > 0:11:56"eat what you want and leave the rest."
0:11:56 > 0:11:59I don't think it looks nice when you've left half of the meal.
0:11:59 > 0:12:02It could be a packed restaurant and they must think,
0:12:02 > 0:12:03"Oh, that meal's not very good.
0:12:03 > 0:12:04"Look, the woman hasn't eaten it."
0:12:06 > 0:12:09But hopefully, none of that will be the case with a smaller-sized meal
0:12:09 > 0:12:13of baked fish that Benjamin's chef has prepared for us today.
0:12:15 > 0:12:19Ah, lunch is served. How fantastic.
0:12:19 > 0:12:22- Lovely.- Ooh, that looks nice.
0:12:24 > 0:12:26- Very nice.- It looks very nicely presented.
0:12:26 > 0:12:28'For comparison,
0:12:28 > 0:12:30'we've put the standard sized helping of the meal
0:12:30 > 0:12:33'on the table as well, which comes on a bigger plate.
0:12:33 > 0:12:37'At full price, it usually costs £14.'
0:12:37 > 0:12:40I instantly like the smaller plate because I don't feel
0:12:40 > 0:12:42as if I'm being cheated with this plate.
0:12:42 > 0:12:45I'm not looking at it, thinking, "It's a small plate,
0:12:45 > 0:12:47"it's not quite the same, it's a kid's portion."
0:12:47 > 0:12:50And bearing in mind that this is lunchtime,
0:12:50 > 0:12:51it's not the main dinner...
0:12:51 > 0:12:54So as I look at this before I even taste it,
0:12:54 > 0:12:57I would say this is more than enough for lunch.
0:12:57 > 0:12:59Bon appetit, everybody.
0:12:59 > 0:13:01- Thank you.- Yeah, lovely.
0:13:02 > 0:13:05'So on our quest to find more manageable portions,
0:13:05 > 0:13:07'we asked some well-known high street chains
0:13:07 > 0:13:11'whether any of their meals are available in smaller helpings.'
0:13:13 > 0:13:15And there was definitely some good news
0:13:15 > 0:13:17for those with lighter appetites.
0:13:18 > 0:13:21Prezzo lets you order smaller versions
0:13:21 > 0:13:23of several of its main courses.
0:13:23 > 0:13:25Wetherspoon offers mini servings
0:13:25 > 0:13:28of its standard mains on the kid's menu,
0:13:28 > 0:13:30which anyone is welcome to order from,
0:13:30 > 0:13:33as well as smaller options on its main menu.
0:13:33 > 0:13:37Bella Italia's menu includes half-sized pizzas
0:13:37 > 0:13:39and a range of lighter meals.
0:13:39 > 0:13:42Meanwhile, TGI Friday's may be famed
0:13:42 > 0:13:44for its gut-busting servings,
0:13:44 > 0:13:47like a 30oz rump steak with fries, mushrooms,
0:13:47 > 0:13:49onion rings and sauce,
0:13:49 > 0:13:52but even this chain offers many of its dishes
0:13:52 > 0:13:54in a variety of portion sizes,
0:13:54 > 0:13:57and customers can swap elements of their meal for less filling options
0:13:57 > 0:14:01- for example, like swapping chips for salad.
0:14:01 > 0:14:03Beautiful.
0:14:03 > 0:14:04'And back at the George and Dragon,
0:14:04 > 0:14:07'our experiment with reduced sized helpings appears to have gone down
0:14:07 > 0:14:09'rather well.'
0:14:10 > 0:14:12Well, now. If I had cooked this meal,
0:14:12 > 0:14:17I would be thrilled with the empty plates, because we've absolutely cleared the lot.
0:14:17 > 0:14:21Now, I find that more than adequate because it's lunchtime.
0:14:21 > 0:14:24I think if it was my main meal in the evening,
0:14:24 > 0:14:26I think I would have wanted a little more fish.
0:14:26 > 0:14:28For me, that was a perfect size.
0:14:28 > 0:14:32I thoroughly enjoyed it and I feel nice and comfortable.
0:14:32 > 0:14:36It was absolutely delicious and I did enjoy that.
0:14:36 > 0:14:37If this was my main meal,
0:14:37 > 0:14:40I would probably have liked a little more,
0:14:40 > 0:14:42but I feel now I could eat a dessert,
0:14:42 > 0:14:45whereas often, eating out, I'd love a dessert.
0:14:45 > 0:14:47I'm tempted by the menu but I know I won't eat it.
0:14:47 > 0:14:50So it's a bit of a plus, then, to have a smaller, leaner plate.
0:14:52 > 0:14:54'So it's a big tick from the customers.
0:14:54 > 0:14:56'But let's see if the boss is equally chuffed.'
0:14:57 > 0:14:59Here comes Ben.
0:14:59 > 0:15:00Ben, I know you're busy but stay
0:15:00 > 0:15:02- where you are just for a minute... - OK.
0:15:02 > 0:15:05..because you must be very pleased with all these clean plates.
0:15:05 > 0:15:07Six empty plates - always good news.
0:15:07 > 0:15:11'But will those empty plates and his diners' approval be enough to tempt
0:15:11 > 0:15:15'Ben into offering smaller portions on his menu permanently?'
0:15:15 > 0:15:18So, have you thought any more about it over the morning?
0:15:18 > 0:15:20I think if we were to have a light lunch section and to have
0:15:20 > 0:15:22one or two dishes in there, I think that would be
0:15:22 > 0:15:24the best way to try it to start with.
0:15:24 > 0:15:26And would you be prepared to start to try it?
0:15:26 > 0:15:29I think certainly with dishes that I know are popular,
0:15:29 > 0:15:32so, for example, today's dish with cod, pea puree and potatoes,
0:15:32 > 0:15:34you know that every day someone is going to want a piece of fish,
0:15:34 > 0:15:37so I think something like that would work very well.
0:15:39 > 0:15:41And if introduced onto his menu,
0:15:41 > 0:15:44he would cut the price of that smaller dish as well.
0:15:44 > 0:15:47It would cost a fiver less than the full-size version,
0:15:47 > 0:15:50so a great saving for those with a smaller appetite,
0:15:50 > 0:15:53'and if it helps to reduce food waste as well,
0:15:53 > 0:15:57'I have a feeling the adult mini meal could, you know, catch on.'
0:16:00 > 0:16:04Still to come - the top-end burger joints that have sprung up
0:16:04 > 0:16:07on the high street. Are they delivering quite as much meat
0:16:07 > 0:16:10as you would expect for the sometimes pricey prices?
0:16:10 > 0:16:12We've done a test to find out.
0:16:12 > 0:16:16So, three sesame seeded buns, one glazed bun...
0:16:16 > 0:16:18There's a whole different set of
0:16:18 > 0:16:20sizes and heights and shapes going on here.
0:16:24 > 0:16:26Now, here's a great statistic.
0:16:26 > 0:16:29Three quarters of us here in the UK
0:16:29 > 0:16:31will eat at least one pie every month.
0:16:31 > 0:16:35But I'm afraid it seems that some of the most commonly available
0:16:35 > 0:16:41meat varieties can fall far short of what you might call "pie-fection".
0:16:41 > 0:16:42Sorry about that(!) Indeed,
0:16:42 > 0:16:44quite a few of you have contacted us
0:16:44 > 0:16:46to complain about the very same thing,
0:16:46 > 0:16:49that when you cut into your pie,
0:16:49 > 0:16:53it turned out to be all pastry and no filling.
0:16:53 > 0:16:56So how much meat SHOULD a pie contain?
0:16:56 > 0:16:58Well, it was certainly a lot less than I was expecting.
0:16:58 > 0:17:01So as we lift the lid on the pie industry,
0:17:01 > 0:17:03get ready for a few surprises.
0:17:04 > 0:17:10Pies. We love to make them, bake them and, above all, eat them.
0:17:10 > 0:17:13Savoury pastries are a red-hot market
0:17:13 > 0:17:15worth a cool £1 billion a year,
0:17:15 > 0:17:19and in return for our cash, we expect our pies to deliver.
0:17:21 > 0:17:26But some Rip Off Britain viewers have been left rather unfulfilled
0:17:26 > 0:17:29by their pies. And they have, I have to say,
0:17:29 > 0:17:32been surprised that they have been remarkably empty.
0:17:32 > 0:17:36For example, Teri Penn wrote to say that she was very unhappy that the
0:17:36 > 0:17:41pie that she cut into contained only half an inch of chicken
0:17:41 > 0:17:43and no vegetables.
0:17:43 > 0:17:47Similarly, Chris Carr contacted us to say that her pie
0:17:47 > 0:17:50had barely a dessert spoonful of filling,
0:17:50 > 0:17:52and all she was really paying for was the pastry
0:17:52 > 0:17:54and the gravy.
0:17:55 > 0:17:58And the issue has caused a storm on social media,
0:17:58 > 0:18:01where unimpressed punters regularly post pictures
0:18:01 > 0:18:03of their less-than-perfect pies.
0:18:03 > 0:18:07Martin Tarbuck from Wigan is such a fan that he has written
0:18:07 > 0:18:09several books on the subject,
0:18:09 > 0:18:13travelling the length and breadth of the UK on a pie pilgrimage,
0:18:13 > 0:18:16tasting the very best and worst that Britain has to offer.
0:18:16 > 0:18:19So who better to tell us what makes the perfect pie?
0:18:22 > 0:18:23Can I have a meat and potato pie, please?
0:18:23 > 0:18:26Yeah, that's £1.55, then, please.
0:18:26 > 0:18:29I would find it difficult to put a figure on how many pies I have eaten
0:18:29 > 0:18:31but it's a bit of a Saturday tradition since I've been
0:18:31 > 0:18:34a small boy, and I'm forty...
0:18:34 > 0:18:37three!
0:18:37 > 0:18:39Most importantly, I want to see them well filled.
0:18:39 > 0:18:42A pie should be a meal in itself. We don't want any spare space in there.
0:18:42 > 0:18:45I like to see a good shortcrust pastry that you can bite into.
0:18:45 > 0:18:48I like to see a good quality of filling as well,
0:18:48 > 0:18:49so a really good quality of meat.
0:18:50 > 0:18:53But the pies that some of you have contacted us about
0:18:53 > 0:18:54are the cheaper ones
0:18:54 > 0:18:57that you might find on sale in supermarkets.
0:18:57 > 0:19:01They may not be handcrafted or individually baked,
0:19:01 > 0:19:04but we do still expect them to be packed with a decent filling.
0:19:04 > 0:19:09But, as Martin knows better than most, that's not always the case.
0:19:09 > 0:19:11I have often found that when you bite into the pies,
0:19:11 > 0:19:14there is not the level of meat content that you would expect
0:19:14 > 0:19:16from a pie and there's lots of vegetables
0:19:16 > 0:19:17or other things to pad it out.
0:19:17 > 0:19:19I do occasionally get complaints coming in from people
0:19:19 > 0:19:21who bought a pie from a supermarket
0:19:21 > 0:19:24and it is not as described. There's nothing in it.
0:19:24 > 0:19:27Very often it comes down to the content and the taste and the price
0:19:27 > 0:19:31and value for money and all those factors.
0:19:31 > 0:19:33I think the level of meat content is always a constant bugbear
0:19:33 > 0:19:35with people.
0:19:36 > 0:19:38So if a pie expert and our viewers
0:19:38 > 0:19:40rate the filling as the most important thing
0:19:40 > 0:19:45to get right, who sets the standards for pie producers to meet?
0:19:46 > 0:19:50If you thought it was individual manufacturers who decided what went
0:19:50 > 0:19:53into their pie fillings, I'm afraid you would be wrong.
0:19:53 > 0:19:56It's actually the responsibility of a government department, Defra -
0:19:56 > 0:19:59the Department for the Environment, Food and Rural Affairs -
0:19:59 > 0:20:01who make that decision.
0:20:01 > 0:20:04And they've got some pretty precise guidelines on what should actually
0:20:04 > 0:20:06be going into the fillings.
0:20:09 > 0:20:12And you might be surprised to hear that a pie
0:20:12 > 0:20:16that contains only meat must contain just 10 to 12.5% of meat.
0:20:16 > 0:20:18And if you buy meat and something else,
0:20:18 > 0:20:22like chicken and vegetable, or meat and potato,
0:20:22 > 0:20:24then the pie only has to be made up of 7% meat
0:20:24 > 0:20:26to be within the regulations.
0:20:28 > 0:20:30So I have come to Wolverhampton,
0:20:30 > 0:20:32a city with a proud pie-making tradition,
0:20:32 > 0:20:37to see if people here know how little meat is required inside, say,
0:20:37 > 0:20:38a chicken and vegetable pie.
0:20:40 > 0:20:42- Do you eat pies?- Yes, Angela.
0:20:42 > 0:20:43What type of pies?
0:20:43 > 0:20:48I eat chicken pies. I eat steak and kidney pies.
0:20:48 > 0:20:49So you're an expert?
0:20:49 > 0:20:51- Yes.- Right, OK.
0:20:51 > 0:20:56Would you put in that little pot how much chicken you would expect to get
0:20:56 > 0:20:59in a pie if it came in a little pot that size?
0:20:59 > 0:21:00Yes, I will.
0:21:00 > 0:21:04OK, off you go, then. Would you put in there for me, from there,
0:21:04 > 0:21:07how much chicken you would like there to be in your pie, please?
0:21:07 > 0:21:09OK. Does this include all the gravy?
0:21:09 > 0:21:12No, just the chicken. How much chicken you would like in your pie.
0:21:12 > 0:21:15You've got a healthy appetite.
0:21:15 > 0:21:17I would say that much and the pastry covers the top.
0:21:17 > 0:21:22Over the top. So, what would you think if I told you that, actually,
0:21:22 > 0:21:25all the chicken you need is...
0:21:26 > 0:21:31Oh! What is that?!
0:21:32 > 0:21:34What do you reckon to that, then?
0:21:34 > 0:21:35It's small!
0:21:37 > 0:21:39Really? Seriously?!
0:21:43 > 0:21:44- And that's it?!- That's it!
0:21:46 > 0:21:49- What do you reckon?- I think I could get ten pies out of that!
0:21:52 > 0:21:56'Each of them put in at least four times more chicken than
0:21:56 > 0:21:59'the legal minimum for a chicken and vegetable pie.
0:21:59 > 0:22:02'Now, of course, some manufacturers do add more than the minimum.
0:22:02 > 0:22:05'But certainly, when it comes to the most widely available,
0:22:05 > 0:22:07'commercially-produced pies,
0:22:07 > 0:22:10'you would be hard pushed to find a meat and veg product with more than
0:22:10 > 0:22:12'25% meat in the filling.
0:22:13 > 0:22:16'Dr David Jukes is an expert on food laws
0:22:16 > 0:22:19'and a senior lecturer at Reading University.
0:22:19 > 0:22:22'He has agreed to talk us through the regulations that govern
0:22:22 > 0:22:24'what goes into our pies.'
0:22:26 > 0:22:29You can have all sorts of different meat contents and that is
0:22:29 > 0:22:31the complication for the consumer,
0:22:31 > 0:22:34that the meat content is very variable.
0:22:34 > 0:22:36So the question is,
0:22:36 > 0:22:39how low can it go before it stops being a meat pie?
0:22:39 > 0:22:41And, well, there's legislation on that,
0:22:41 > 0:22:44because it's designed to protect the consumer
0:22:44 > 0:22:49from somebody claiming that it's a meat pie and then actually
0:22:49 > 0:22:50putting a very small amount in.
0:22:51 > 0:22:55Now, of course, the label on the packaging does make clear
0:22:55 > 0:22:57how much meat to expect in your pie.
0:22:57 > 0:23:00But would you be right to assume that the more you pay,
0:23:00 > 0:23:02the more meat you get?
0:23:02 > 0:23:05'Well, to find out, we're challenging David to see if he can guess whether
0:23:05 > 0:23:10'a pie is gourmet or budget, based just on its ingredients.'
0:23:11 > 0:23:12Well, I'm going to ask you
0:23:12 > 0:23:14if you can have a look at
0:23:14 > 0:23:18- the ingredients that go into three separate pies?- Right.
0:23:18 > 0:23:20One is very high-end,
0:23:20 > 0:23:23one of them is middle-of-the-range, and one is quite inexpensive.
0:23:23 > 0:23:25- OK, I hope I can tell.- Would you be able to tell?
0:23:25 > 0:23:29I'll have a look. So, this one has got chicken breast - 10%.
0:23:29 > 0:23:33It has also got some vegetables in it - carrot and peas.
0:23:33 > 0:23:36A bit further down there is some chicken stock, but basically
0:23:36 > 0:23:39the meat content, on average, will be about 10%.
0:23:39 > 0:23:41- So I'm guessing... - HE KNOCKS TABLE
0:23:41 > 0:23:46I'm saying that that one is probably the bottom, the cheapest.
0:23:46 > 0:23:49This one has some roast chicken at 10%,
0:23:49 > 0:23:51it's also got some extra chicken, 6%.
0:23:51 > 0:23:53So that adds up to 16%.
0:23:53 > 0:23:56There's also some vegetables, some onion and so on.
0:23:56 > 0:24:00So let's say, OK, that's better than the first one you showed me.
0:24:00 > 0:24:05This one - wow, British chicken breast, 25%.
0:24:05 > 0:24:10And then it's got some butter and double cream and some other
0:24:10 > 0:24:14very interesting ingredients, so I'm saying that that's the top end,
0:24:14 > 0:24:16that's the one. So that's the top one,
0:24:16 > 0:24:18the one I saw first at the 10%
0:24:18 > 0:24:21is at the bottom and this one is in the middle,
0:24:21 > 0:24:22if I'm right.
0:24:22 > 0:24:24You are right, actually, yes.
0:24:24 > 0:24:28And, indeed, the first one is four in a pack for £1.
0:24:28 > 0:24:30So they're...what? They're 25p each.
0:24:30 > 0:24:35Indeed. Now, you might say that that's providing a product for
0:24:35 > 0:24:37- a certain market.- And the other end of the scale...
0:24:37 > 0:24:40- At the other end of the scale... - ..it's over £3 for ONE pie.
0:24:42 > 0:24:45'Easy as pie for David, who's got it bang on.
0:24:45 > 0:24:49'And based on this small selection, it does seem that the more you pay,
0:24:49 > 0:24:51'the more meat you get.
0:24:51 > 0:24:53'But even at the higher end,
0:24:53 > 0:24:56'you should still generally only expect a quarter of your filling
0:24:56 > 0:25:01'to be meat, making that pricier pie way more expensive.
0:25:01 > 0:25:04'But David says that's OK,
0:25:04 > 0:25:07'as long as shoppers are able to make an informed choice.'
0:25:08 > 0:25:11You know what the price is when you look on the shelf.
0:25:11 > 0:25:14You can pick up the product. You can look at the ingredients list.
0:25:14 > 0:25:15And so, as a consumer,
0:25:15 > 0:25:19that's what the labelling legislation is actually providing.
0:25:19 > 0:25:22It's ensuring that you as a consumer are given the information
0:25:22 > 0:25:25that's needed to make that choice.
0:25:25 > 0:25:26'But how much meat there is in your pie
0:25:26 > 0:25:29'isn't the only concern you've told us about.
0:25:29 > 0:25:33'Alan Maling got in touch with an entirely different complaint,
0:25:33 > 0:25:37'and this one can't be answered by a look at the label.
0:25:37 > 0:25:41'Alan says whenever he opens up one of his precious pastries,
0:25:41 > 0:25:45'a lot of what he finds inside is quite literally hot air.
0:25:45 > 0:25:50'So I was keen to get a closer look at how some manufacturers are able
0:25:50 > 0:25:54'to produce pies in bulk but without comprising on quality.
0:25:54 > 0:25:58'Packing them with filling and not, as Alan found, too much air.'
0:25:59 > 0:26:02Here in Britain we produce literally
0:26:02 > 0:26:05hundreds of millions of pies every year.
0:26:05 > 0:26:09Many of them are made in buildings like this one behind me.
0:26:09 > 0:26:13This is an award-winning pie factory that's based in Wolverhampton,
0:26:13 > 0:26:18where every day they make thousands of pies from scratch,
0:26:18 > 0:26:20which then go out to farm shops
0:26:20 > 0:26:22and quality food outlets all over the country.
0:26:22 > 0:26:26What they don't know about pie-making isn't worth knowing.
0:26:26 > 0:26:29And they're about to give me a masterclass
0:26:29 > 0:26:31in how to produce the perfect pie.
0:26:35 > 0:26:37In this one factory alone,
0:26:37 > 0:26:42around 190,000 pies a month roll off this production line.
0:26:42 > 0:26:44Mike has worked here for a number of years,
0:26:44 > 0:26:46and he'll be my guide around the factory floor.
0:26:46 > 0:26:49Just briefly talk me through the process.
0:26:49 > 0:26:54- What happens?- Well, the pastry guys will do various mixes.
0:26:55 > 0:27:00They will then hand-cut every lid for whatever size pie we're making
0:27:00 > 0:27:03on the day. You've got our meat fillings,
0:27:03 > 0:27:05which are being cooked at the same time.
0:27:05 > 0:27:09They will literally come onto this machine, which you see here.
0:27:09 > 0:27:11It's a semi-automated line.
0:27:11 > 0:27:15When they're making handmade products, they'll fill the pie.
0:27:15 > 0:27:17They work to a specification.
0:27:17 > 0:27:19With a set of scales behind them,
0:27:19 > 0:27:22they will check the weight of every pie they are manufacturing.
0:27:22 > 0:27:24If it's underweight, which I very much doubt it,
0:27:24 > 0:27:26it will not go through to the cook area.
0:27:29 > 0:27:31Next, it's that all-important filling,
0:27:31 > 0:27:35which here has above-average levels for meat -
0:27:35 > 0:27:38up to 32% of the pie.
0:27:38 > 0:27:43How do you maintain a level of meat to vegetable,
0:27:43 > 0:27:45fruit or whatever it is you're putting in them?
0:27:45 > 0:27:48The calculations will be automatically calculated
0:27:48 > 0:27:50for what carrots we have to put in,
0:27:50 > 0:27:52onions, swede, parsnips...
0:27:52 > 0:27:54It's all done automatically.
0:27:54 > 0:27:57The girls will then work to that recipe.
0:27:57 > 0:27:59The operators on the machines here -
0:27:59 > 0:28:03if they notice that the fill hasn't gone into the pie properly,
0:28:03 > 0:28:05the pie is removed.
0:28:06 > 0:28:10By insisting that each and every product is checked by hand,
0:28:10 > 0:28:13Mike is also keeping a lid on the quality,
0:28:13 > 0:28:17which is why he is confident that the pies produced here won't have
0:28:17 > 0:28:20the sort of problems that you've been contacting us about.
0:28:22 > 0:28:26We've had people write to us to tell us that they bought pies in a shop
0:28:26 > 0:28:30and there's just a tiny bit of filling in the bottom and the rest
0:28:30 > 0:28:32of it is air. How does that happen?
0:28:32 > 0:28:37You'll probably find that some of these larger-scale manufacturers,
0:28:37 > 0:28:41they don't have the amount of staff operating
0:28:41 > 0:28:43these very, very modern machines.
0:28:43 > 0:28:47So you literally may only get one person on a machine that's
0:28:47 > 0:28:51half a mile long. Pies can probably slip through the system.
0:28:51 > 0:28:55They're automatically packed by the machine as well.
0:28:55 > 0:28:59Well, in this case, the proof of the pudding is very much in the filling.
0:28:59 > 0:29:02Time to crack open one of the pies produced here to see
0:29:02 > 0:29:04if it does live up to Mike's promises.
0:29:04 > 0:29:05That's a steak and potato.
0:29:07 > 0:29:08That's steak and kidney.
0:29:10 > 0:29:12There's no air at all, there, is there?
0:29:12 > 0:29:17- Next to nothing.- There's no room at all between the pastry and the top.
0:29:17 > 0:29:21There has been a little bit of shrinkage, but it's full to the top.
0:29:21 > 0:29:22And there's loads of meat in there.
0:29:25 > 0:29:29And here you have it - a lovely meat and potato pie, all finished,
0:29:29 > 0:29:33ready to be packed and then sent off to be enjoyed - who knows? -
0:29:33 > 0:29:35perhaps even by you.
0:29:36 > 0:29:40Sadly, though, not all pies are quite so well-filled,
0:29:40 > 0:29:42so to be sure you're getting what you expect,
0:29:42 > 0:29:46keep an eye on the labels and even the name because,
0:29:46 > 0:29:49as pie expert Martin says, you'll find examples where things
0:29:49 > 0:29:51have ended up rather the wrong way round.
0:29:51 > 0:29:54You'll notice that a lot of pies now are called potato and meat
0:29:54 > 0:29:56rather than meat and potato.
0:29:56 > 0:29:58But if that's what we're paying for,
0:29:58 > 0:30:00then that's what we should be getting in our pie.
0:30:06 > 0:30:10Now, when did you last have a burger and what kind of burger was it?
0:30:10 > 0:30:14A plain old no-nonsense one or one of those posh ones that have
0:30:14 > 0:30:17started appearing on menus all over the country?
0:30:17 > 0:30:19Adding all those fancy fillings
0:30:19 > 0:30:21and speciality sauces certainly transforms
0:30:21 > 0:30:24the meal, but it also adds to the price.
0:30:24 > 0:30:27And not all of you are convinced it's worth it.
0:30:27 > 0:30:30In fact, one disgruntled viewer got in touch
0:30:30 > 0:30:34to say that a big-name outfit served him more bun than burger,
0:30:34 > 0:30:37and there wasn't as much meat as was promised on the menu.
0:30:37 > 0:30:40So we went to see for ourselves if the posh burger
0:30:40 > 0:30:43really is the real deal.
0:30:46 > 0:30:49It remains a brilliantly simple idea.
0:30:49 > 0:30:51Beef patty, cheese and salad,
0:30:51 > 0:30:54parcelled up with ketchup in a toasted bun.
0:30:55 > 0:31:00Providing, for many of us, a real meaty treat.
0:31:00 > 0:31:02I do like burgers in restaurants.
0:31:02 > 0:31:04I like the taste of burgers.
0:31:04 > 0:31:07Well, they're thick and juicy, aren't they?
0:31:07 > 0:31:08Originating in America,
0:31:08 > 0:31:12the first burgers are thought to have sizzled onto the food scene
0:31:12 > 0:31:14in the late 19th century.
0:31:14 > 0:31:17The hamburger, like so many American foods,
0:31:17 > 0:31:21is a result of immigration and different influences coming in.
0:31:21 > 0:31:24You have some street stalls being set up by the ports to cater for
0:31:24 > 0:31:27the German sailors. So what they were doing is doing the food that
0:31:27 > 0:31:31the German sailors knew and loved, and Hamburg steak was one of those.
0:31:31 > 0:31:33Through the second half of the 1800s,
0:31:33 > 0:31:35what happens is that the Hamburg steak
0:31:35 > 0:31:38starts to be put between some bread and a bun
0:31:38 > 0:31:41and immediately that becomes much closer to the hamburger
0:31:41 > 0:31:42that we know.
0:31:44 > 0:31:48Those juicy patties made their way across the pond in the 1950s,
0:31:48 > 0:31:54and in 1974 we got our first McDonald's, selling burgers for 15p.
0:31:54 > 0:31:57Since then, their popularity has grown year-on-year,
0:31:57 > 0:32:02and the UK burger industry is now worth over £3 billion,
0:32:02 > 0:32:05growing by 22% in the last five years alone.
0:32:07 > 0:32:09The hamburger has been around for hundreds of years
0:32:09 > 0:32:11but now it's really enjoying
0:32:11 > 0:32:14a different moment of popularity across the country.
0:32:14 > 0:32:17It's tapping into an appeal that people want to have things
0:32:17 > 0:32:20which are quite simple, quite rustic, quite honest,
0:32:20 > 0:32:21not too fancy.
0:32:21 > 0:32:23That's very much the mood in food
0:32:23 > 0:32:25at the moment and the burger can promise that
0:32:25 > 0:32:30and also promise really high-quality ingredients.
0:32:30 > 0:32:32Well, that's certainly the selling point
0:32:32 > 0:32:33for the raft of upscale burger chains
0:32:33 > 0:32:36that have opened up on British high streets.
0:32:36 > 0:32:39There are four big names that dominate the market -
0:32:39 > 0:32:41Byron, Five Guys,
0:32:41 > 0:32:44Gourmet Burger Kitchen and Handmade Burger Co.
0:32:44 > 0:32:47But the journey from budget to gourmet
0:32:47 > 0:32:50has been matched by a similar evolution in pricing,
0:32:50 > 0:32:52so now you could pay around £12
0:32:52 > 0:32:55for a burger in some of the specialist chains,
0:32:55 > 0:32:59a figure which got a mixed reaction from these shoppers in Manchester.
0:32:59 > 0:33:01I wouldn't pay £12.50 for a burger.
0:33:01 > 0:33:03I do think that's a bit extortionate.
0:33:03 > 0:33:05The small business one might, for example,
0:33:05 > 0:33:08give you more value for your money and it might be cheaper.
0:33:08 > 0:33:11Well, I'm happy to pay extra if I feel it's a good quality burger that
0:33:11 > 0:33:12I'm paying for in a restaurant.
0:33:12 > 0:33:17I wouldn't pay £12.50 for a burger because you can buy a pack of four
0:33:17 > 0:33:19in a good supermarket for £3.
0:33:19 > 0:33:23For me, it's really important to get good value for money.
0:33:24 > 0:33:27Especially in this day and age, where every penny counts.
0:33:29 > 0:33:31And it's that issue which prompted
0:33:31 > 0:33:34Harvey Davis to contact Rip Off Britain.
0:33:34 > 0:33:35He's got a beef with one of
0:33:35 > 0:33:38the leading burger restaurants, Byron,
0:33:38 > 0:33:39which, over the last ten years,
0:33:39 > 0:33:42has opened more than 70 branches across the UK.
0:33:43 > 0:33:48Harvey isn't convinced that a recent visit got him value for money,
0:33:48 > 0:33:50and it's all about the size of the burger itself.
0:33:52 > 0:33:56He chose a 6oz one that set him back £9.50.
0:33:56 > 0:33:59But when it arrived he didn't think it matched the weight
0:33:59 > 0:34:02stated on the menu, so he's asked us to look into it.
0:34:04 > 0:34:06And to help, we've drafted in a burger expert
0:34:06 > 0:34:09who has a passion for the subject.
0:34:10 > 0:34:11So what do I love about burgers?
0:34:11 > 0:34:13It's my favourite food.
0:34:13 > 0:34:16So obsessed is Nick Andrews with burgers that
0:34:16 > 0:34:18he's created a special blog about them
0:34:18 > 0:34:20with over 400 reviews to choose from.
0:34:20 > 0:34:22'I was trained in a French restaurant
0:34:22 > 0:34:24'so I always had a love of food.
0:34:24 > 0:34:26'The burger is the go-to item I always eat on a menu.'
0:34:26 > 0:34:29It's kind of comforting. It's something that you always know what
0:34:29 > 0:34:32you're going to get. And, yeah,
0:34:32 > 0:34:34I just really enjoy putting together
0:34:34 > 0:34:37the love of food and writing about burgers.
0:34:40 > 0:34:43Well, we've sent Nick on a mission to find out if the burgers
0:34:43 > 0:34:45served at Byron and, indeed,
0:34:45 > 0:34:47the other gourmet joints on the high street
0:34:47 > 0:34:49are the size promised on the menu.
0:34:49 > 0:34:53Are you really getting the amount of meat you're paying for?
0:34:53 > 0:34:56To find out, Nick's first task is one he's well used to -
0:34:56 > 0:34:58buying the burgers.
0:34:58 > 0:35:02But this time, instead of eating them, he'll be inspecting them.
0:35:02 > 0:35:05Nick's going for the biggest burgers on the menus
0:35:05 > 0:35:07of the four main chains.
0:35:07 > 0:35:09Starting with this bacon cheeseburger
0:35:09 > 0:35:12from the America-based chain Five Guys,
0:35:12 > 0:35:15competitively priced at £9.50.
0:35:15 > 0:35:16So, this is the Five Guys burger.
0:35:18 > 0:35:19It's got a bit of a squish on.
0:35:21 > 0:35:25Next, a double cheese and bacon burger from the Handmade Burger Co,
0:35:25 > 0:35:29which makes all its burgers using only Scottish beef.
0:35:29 > 0:35:31This is a big one. Look at that!
0:35:33 > 0:35:34In fact, with two of what's
0:35:34 > 0:35:36advertised as 7oz patties,
0:35:36 > 0:35:40this double cheese and bacon burger is the biggest of all
0:35:40 > 0:35:44today's offerings and it'll set you back £12.50.
0:35:44 > 0:35:47We've got Byron here. Get that out.
0:35:47 > 0:35:49Of course, the pickle.
0:35:49 > 0:35:50For the same price,
0:35:50 > 0:35:54Byron's offering is the double bacon cheeseburger boasting
0:35:54 > 0:35:56two 6oz patties.
0:35:56 > 0:35:57Finally, we've got
0:35:57 > 0:35:59the Gourmet Burger Kitchen burger.
0:35:59 > 0:36:01This is the Mighty one. It's also
0:36:01 > 0:36:02a double bacon cheeseburger.
0:36:03 > 0:36:08The GBK burger is again sold as two 6oz patties and although Nick
0:36:08 > 0:36:13bought it for £12.45, the price has since gone up to £12.60,
0:36:13 > 0:36:16making it the priciest of the burgers he's chosen.
0:36:17 > 0:36:19So, three sesame seeded buns,
0:36:19 > 0:36:21one glazed bun.
0:36:21 > 0:36:22There's a whole different set of
0:36:22 > 0:36:24sizes and heights and shapes going here.
0:36:27 > 0:36:30Remember, Nick's seen a lot of burgers in his time.
0:36:30 > 0:36:32So what does he make of these,
0:36:32 > 0:36:35taking into account both size and overall value for money?
0:36:35 > 0:36:39So, recognising this isn't the most scientific of tests,
0:36:39 > 0:36:40the biggest burger that's come out
0:36:40 > 0:36:43today is the Gourmet Burger Kitchen burger.
0:36:43 > 0:36:44It's got the most height,
0:36:44 > 0:36:47it's got the thickest patties and the broadest width.
0:36:48 > 0:36:50If you are asking me which one my favourite is,
0:36:50 > 0:36:52actually I think from a visual perspective
0:36:52 > 0:36:54and what looks like would give
0:36:54 > 0:36:55me the most satisfaction...
0:36:55 > 0:36:57It would be the Byron hamburger.
0:36:57 > 0:37:00I just think it... For me, with the American cheese,
0:37:00 > 0:37:03the fact the meat is broader and wider than the bun,
0:37:03 > 0:37:06it just looks like it's going to
0:37:06 > 0:37:08deliver the biggest bang for buck.
0:37:08 > 0:37:11So which one's the best value for money?
0:37:11 > 0:37:13I mean, I actually think these
0:37:13 > 0:37:15three - £12.45, £12.50, £12.50...
0:37:15 > 0:37:18They're all pretty good value for money.
0:37:18 > 0:37:21I actually think the Five Guys for £9.50 looks a bit disappointing.
0:37:23 > 0:37:26Still, that's three out of four burgers which get
0:37:26 > 0:37:28Nick's stamp of approval.
0:37:28 > 0:37:31But the question Rip Off Britain viewer Harvey put to us remains.
0:37:31 > 0:37:35Do these beefy treats have as much meat as is claimed on the menus?
0:37:37 > 0:37:39Well, there is a key piece of information
0:37:39 > 0:37:41anyone looking at the advertised weight of meat
0:37:41 > 0:37:44needs to bear in mind, as David Underwood,
0:37:44 > 0:37:47who's chef and part-owner of the Steak & Honour restaurant
0:37:47 > 0:37:48in Cambridge, explains.
0:37:48 > 0:37:53People need to be aware that the chances are they're paying for
0:37:53 > 0:37:59the uncooked weight of the meat, and that can be wildly different to the
0:37:59 > 0:38:02cooked weight of the meat, depending on what that meat is and what
0:38:02 > 0:38:06the cut of the meat is and how long it's cooked for.
0:38:06 > 0:38:10So, if we stipulate a weight on the menu it will always be uncooked.
0:38:10 > 0:38:13The meat patty will shrink on the grill because of...the blood will,
0:38:13 > 0:38:17in effect, head off into the ether. Some of the fat will also.
0:38:17 > 0:38:20It will render down and the fat will hopefully keep the patty moist,
0:38:20 > 0:38:22but ultimately you are hitting
0:38:22 > 0:38:25a piece of raw protein with an awful lot of heat
0:38:25 > 0:38:29and that will gradually become a perfectly cooked patty,
0:38:29 > 0:38:33and, with it, it will lose its weight.
0:38:35 > 0:38:37To see exactly what that means,
0:38:37 > 0:38:40the burgers we bought are on their way to the University of West London
0:38:40 > 0:38:42for a weigh-in. This time,
0:38:42 > 0:38:46we're not including the one from Five Guys because that chain doesn't
0:38:46 > 0:38:48state the weight of its burgers on the menu.
0:38:48 > 0:38:50But the other three do,
0:38:50 > 0:38:54so how much of the initial uncooked weight has now been lost?
0:38:54 > 0:38:56It will be really interesting to see
0:38:56 > 0:38:57how much weight is lost from cooking
0:38:57 > 0:39:02a raw beef patty to what you actually get in your burger.
0:39:02 > 0:39:06Nick is meeting culinary arts lecturer Nathan Vasanthan.
0:39:06 > 0:39:08So how much would you expect a normal burger
0:39:08 > 0:39:10to shrink by in the cooking process?
0:39:10 > 0:39:13To start with, shrinkage is inevitable,
0:39:13 > 0:39:16so any burger will shrink when you cook.
0:39:16 > 0:39:18A good quality burger should be
0:39:18 > 0:39:20shrinking in the region of 20 to 25%.
0:39:21 > 0:39:24Of course, all Nathan's interested in is the meat itself.
0:39:24 > 0:39:27So all other bits of the burger need to go.
0:39:27 > 0:39:31So, we are going to be removing the toppings and the buns,
0:39:31 > 0:39:33and we are going to be weighing the cooked burgers,
0:39:33 > 0:39:36and we are going to be comparing that with
0:39:36 > 0:39:38the announced weight on the menu.
0:39:38 > 0:39:41So that way, we'll have an idea of the shrinkage.
0:39:42 > 0:39:46Nathan will also take into account other variables which could affect
0:39:46 > 0:39:47our burgers' shrinkage.
0:39:47 > 0:39:50For example, the time that's elapsed since they were cooked,
0:39:50 > 0:39:53which may lead to an extra loss of moisture.
0:39:53 > 0:39:57So, this is the Gourmet Burger Kitchen burger.
0:39:57 > 0:40:00On their menu it says this is a 6oz patty,
0:40:00 > 0:40:02so let's weigh it and see how it's doing.
0:40:02 > 0:40:03Absolutely.
0:40:05 > 0:40:08OK, this comes out as 4.3, 4.4oz.
0:40:10 > 0:40:14This is slightly over the threshold we discussed initially.
0:40:15 > 0:40:19Considering that it's cold now and it's been sitting with the buns for
0:40:19 > 0:40:24some time here, I think it would probably be within the threshold
0:40:24 > 0:40:26when it was fresh.
0:40:27 > 0:40:29So, that's a thumbs up for GBK.
0:40:29 > 0:40:32Next, how much is left of the 7oz patty
0:40:32 > 0:40:34from the Handmade Burger Company?
0:40:34 > 0:40:37OK, so this is 4.9oz.
0:40:38 > 0:40:41The loss is slightly more than 25%.
0:40:41 > 0:40:44To be honest, considering the other variables,
0:40:44 > 0:40:48it's OK to have this kind of loss, considering all the variables.
0:40:49 > 0:40:52Last on the scales is the one from Byron,
0:40:52 > 0:40:54the restaurant from which a similar-size burger
0:40:54 > 0:40:57prompted our viewer Harvey's initial query.
0:40:57 > 0:41:00- This is a 6oz burger on their menu.- OK.
0:41:00 > 0:41:01- Let's take a look.- Yeah.
0:41:03 > 0:41:05This burger weighs 5.2oz.
0:41:06 > 0:41:07So on this showing,
0:41:07 > 0:41:10the Byron burger actually lost the least weight during cooking,
0:41:10 > 0:41:16just 13.3%, which suggests that if this happened on Harvey's visit,
0:41:16 > 0:41:19the reduction in the size of his burger was more likely to be down to
0:41:19 > 0:41:22the cooking process rather than being short-changed.
0:41:23 > 0:41:26When we contacted the four top burger chains,
0:41:26 > 0:41:28they all said that they prided themselves
0:41:28 > 0:41:30on the quality of the beef they used
0:41:30 > 0:41:33and the high standards they employed to serve their customers
0:41:33 > 0:41:35the best burgers, and it seems even
0:41:35 > 0:41:38the blogger who thought he knew everything
0:41:38 > 0:41:41about burgers has had some food for thought.
0:41:41 > 0:41:44It's quite surprising to find out how much burgers do shrink
0:41:44 > 0:41:46when they're being cooked. And naturally,
0:41:46 > 0:41:50with a 100% burger there is big threshold for moisture and fat loss
0:41:50 > 0:41:52that you get through the cooking process.
0:41:52 > 0:41:54So altogether, very interesting.
0:42:00 > 0:42:03- ANGELA:- If you feel short-changed by any of the products
0:42:03 > 0:42:04you buy or you've got a story
0:42:04 > 0:42:06you would like us to investigate,
0:42:06 > 0:42:09do get in touch via our Facebook page,
0:42:09 > 0:42:11BBC Rip Off Britain, our website,
0:42:11 > 0:42:13bbc.co.uk/ripoffbritain...
0:42:15 > 0:42:17..or e-mail us at...
0:42:20 > 0:42:23Or if you'd rather send a letter, then our address is...
0:42:33 > 0:42:37I must say, I was delighted to see the pub I was in earlier is only
0:42:37 > 0:42:39too happy to try out smaller portions of food
0:42:39 > 0:42:41if that's what customers want.
0:42:41 > 0:42:44And you know, that just reinforces what I've always believed -
0:42:44 > 0:42:47if you're not getting what you want, do make your voice heard.
0:42:47 > 0:42:50We certainly do and it certainly has an impact.
0:42:50 > 0:42:54And of course, when places listen to what customers have to say,
0:42:54 > 0:42:57there can be a real benefit to that company as well.
0:42:57 > 0:43:01So, as consumers, we really do have a lot more power than you might
0:43:01 > 0:43:03sometimes think. And in the end,
0:43:03 > 0:43:07it's the power to take our business elsewhere that can be
0:43:07 > 0:43:08a very persuasive argument.
0:43:08 > 0:43:11You bet. But that's where we have to leave it for now.
0:43:11 > 0:43:14You've had your full helping of us for one day.
0:43:14 > 0:43:16But keep all your stories and comments coming.
0:43:16 > 0:43:20They really do determine what we investigate on future programmes.
0:43:20 > 0:43:23And we will be back to investigate more of them very soon.
0:43:23 > 0:43:25Thanks for watching, and until the next time from
0:43:25 > 0:43:27- all of us, goodbye. - Goodbye.- Bye-bye.