Consumer confidence in food was rocked by the horse meat scandal. Now food writer Jay Rayner investigates how well food producers and retailers have responded. With cuts to front line inspectors and reports of food fraud up he examines the system to find out how confident we can be that the food we eat is what we think it is.

It seems no food is immune to fraudsters. Even honey, that purest of substances, has been targeted by criminals wanting to make money. But science is fighting back. David Whiteley meets the producers trying to protect their product and finds out how new technology is beginning to help us all be more confident that everything from our meat to jam and honey really does come from where it claims.

The food and hospitality industries are growing rapidly. The quality of our next hotel stay or restaurant meal depend on how well staff are trained. Inside Out spent the summer at The Edge Hotel School in Essex - only Hotel School in the UK. It's a real hotel, with real guests, but the majority of staff are students. They're being groomed to run the world's finest hotels. Show less