RESTAURANTS are ‘ripping off’ their customers by telling lies on their menus, a major Lancashire Trading Standards investigation has revealed.

Officers launched their probe amid fears of false claims — and were shocked at what they found.

Of the 41 premises they visited, 32 were making misleading claims on their menus.

Lies included ‘homemade tart’ that was really from a national wholesalers, 'fresh' mussels from the freezer, 'Goosnargh duck' that wasn’t from the village and 'Bowland beef' from suppliers in Merseyside.

Trading Standards chiefs said the lies were designed to allow restaurants, pubs and cafes to put up the prices of their dishes.

They pledged to continue their crackdown, and warned firms they could face massive fines. Those caught out this time received warnings.

Restaurant bosses welcomed the investigation, believing it would act as a strong deterrent.

Lead Lancashire Trading Standards officer for foods and metrology Rachel Wilcock said: "I am surprised at the level of misdescription we have found.

“It is a criminal offence to falsely describe products.

“When we spoke to the businesses some said that they had forgot to change the menu or they were using a back-up as they had none of the product left.

"But it is ripping people off. People are paying a premium for a main meal but another product is being used instead.

“For example, a Chinese restaurant could sell duck for £8 to £9, but if it claims to be Goosnargh it could charge £12 to £15."

Officers examined 816 menu descriptions and found that 127 of those claims were either incorrect or could not be proven by the business when Trading Standards asked for verification, such as invoices from suppliers.

Chief trading standards officer Jim Potts said the popularity of TV food programmes and celebrity chefs 'may be leading to over-egging of menu descriptions'.

But he said: "There is nothing wrong with the food itself, and many customers would consider the meals on offer to be tasty.

"But when you order something it must be exactly as described.

"Mass-produced cake bought in a box from a supermarket cannot simply be cut into portions and described as 'home-made'.

"Trading Standards will act to ensure Lancashire diners are not misled."

Restaurant bosses, whose venues were NOT found to have been doing anything wrong by investigators, welcomed the action.

Paul Heathcote, who owns a chain of 11 restaurants including the Longridge Restaurant, said: ”I think the action they are taking is great.

"There is a lot of misrepresentation.

“That puts customers at a disadvantage to others and we should be vigilant.

“In defence, it might be difficult if there is a set restaurant menu where certain products are promoted.

"There may be circumstances where there is a problem with an order one week.

“If the company is trying its best there should be some leniency.

"If they show indifference they should be taken to task."

Kaye Mathew, sales and marketing director of Northcote, Langho, said: “It is important to advertise food correctly.

"That’s our philosophy, that is what we believe in 100 per cent.

“Due to the recession, I would imagine some people may not be in a position to pay for prime products.

"But businesses saying they are using something they are not doesn’t help and it also has an impact on the producers.

“It is lying to customers."

MENU LIES

  • ‘Homemade’ tart bought in from a national wholesaler
  • ‘Free-range eggs’ were not free-range
  • ‘Fresh mussels’ and ‘fresh tuna steak’ that came from the freezer
  • ‘Local’ Samphire vegetable imported from Israel
  • ‘Freshly-made’ meatballs which were bought in from a wholesaler
  • ‘Goosnargh’ duck which was not from a Goosnargh supplier
  • ‘Smoked’ chicken breast wasn’t smoked or even smoke-flavoured
  • ‘Slow-cooked’ beef pie – defrosted and reheated in the oven
  • ‘British Farm Assured’ apple pie wasn’t British Farm Assured
  • ‘Home-made’ soup was a dry pack soup mix with hot water added
  • ‘Fire-roasted’ vegetables cooked in an ordinary oven
  • ‘Morecambe Bay’ shrimps actually from the much wider NE/NW Atlantic
  • ‘Wild mushroom’ was farmed
  • ‘Ribble Valley’ beef from suppliers on Merseyside