Matt Tebbutt

From casual Friday night dinner to brunch with friends, light lunches and garden feasts, picnics and barbecues, to more lavish dinner parties and the classic Sunday lunch, Matt has all bases covered.

Jimmy Doherty, Kate Quilton, Matt Tebbutt and guest presenter Kiran Jethwa find out about the latest meat-related innovations. In Belgium, Matt discovers a new breed of cattle, and in Thailand, Jimmy finds out which animal produces the most meat for the least amount of feed. Meanwhile in South Africa, Kiran finds out about a red meat that tastes like beef but is more sustainable.

After festive overindulgence, we could all do with some dietary help from the Food Unwrapped team.
Jimmy Doherty, Kate Quilton, Matt Tebbutt and Dr Helen Lawal investigate healthy eating products and plans, and offer surprising tips for staying healthy in the new year. First, Jimmy heads to Hollywood to try out the latest trend of meal replacement drinks, said to be so packed full with nutrients that they are all you would need to consume. Matt is on the trail of the hot new trend of microgreens, Kate investigates a weight-loss ingredient hidden in curries, and Helen heads to Tanzania to learn more about the Hadza tribe's unique diet.

Some favourite investigations as Jimmy Doherty looks at how our national dish could become squid and chips, Kate Quilton reports on kangaroo meat, and Matt Tebbutt looks at pesto.

The team find out what makes food fit for a celebration. Helen Lawal finds out how tall a celebration cake can go. Jimmy Doherty unravels the secrets of a classic party food, the samosa; and investigates why there's so much air in a bag of crisps. Kate Quilton discovers how the shape of celebratory chocolates can change how they taste; gets her hands dirty helping a world champion create a sugarwork showpiece; and finds out what separates cordial from squash. Briony May Williams learns all about bags of ice, and how to really mix a martini and Matt Tebbutt dons a lab coat to explore the science of party food.

Matt Tebbutt visits Mexico to assess whether agave syrup is a healthier, more natural alternative to table sugar and Jimmy Doherty heads to Mauritius to gauge whether brown sugar is any better for us than white sugar. Kate Quilton undergoes a brain scan that will show for the first time exactly what goes on in our heads when we consume artificial sweeteners, compared to what happens when we consume sugar. Plus, a new presenter joins the team, as fearless chef and global food explorer Kiran Jethwa investigates the cutting-edge science which suggests that human bodies can feel all the benefits of sugar without any of the calories, simply by swilling the sugar and spitting it out.