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James Martin’s Great British Adventure

  • Episode:

    16 of 20

  • Title:

    Eps 16 to 20

  • Transmission (TX):

    Mon 04 Mar 2019

  • TX Confirmed


  • Time

    2.00pm - 3.00pm

  • Week:

    Week 10 2019 : Sat 02 Mar - Fri 08 Mar

  • Channel:


  • Published:

    Tue 19 Feb 2019

The information contained herein is embargoed from all Press, online, social media, non-commercial publication or syndication - in the public domain - until Tuesday 26 February 2019.


James Martin’s Great British Adventure


Episode 16 - Kent

Monday 4 March


James’ culinary tour of Great Britain continues as he explores the South East and the county of Kent. Here he meets up with local chef and restaurateur Mark Sargeant. Mark grew up in Kent and now owns four restaurants across the county.

James cooks on the regenerated Folkestone Harbour Arm, making his BBQ herring and salsa.


Mark then visits Dockers Bakehouse and Brewery – his local sourdough and beer suppliers located in a shipping container. James uses bread as his inspiration for a delicious bread and butter pudding with cherry compote.


Next, James visits Sam Mount, a fourth generation fruit farmer who’s shaking up the traditional world of Kentish cider, and using the good stuff for his damson upside down cake with cider custard. 


Mark then takes James on a tour of his Rocksalt Restaurant, and samples his award-winning cuisine, before James returns to the harbour arm for one last recipe, Folkstone fish.


Episode 17 - Isle Of Wight

Tuesday 5 March


James continues his British adventure by taking to the seas and traveling across the Solent to explore the Isle of Wight with Hampshire chef Lenny Carr-Roberts.


James sets up at The Hut Café Colwell to cook up a dish of Isle of Wight prawns with tomatoes, mangalitza chorizo and pancetta.


Lenny takes a trip to the other side of the island in search of James’ favourite sausage roll, made by WW Woodford and Sons Butchers in Bembridge. James celebrates the best Isle of Wight produce with his grilled veal chops with burrata, tomatoes and deep fried courgette flowers.


Then James finds out about the award-winning dairy and butter made by Paul Griffin at family run Briddlesford Farm and cooks a decadent double baked cheese soufflé with their produce. Out to sea once again, James takes Lenny out to have a look at the iconic Needles and, back on dry land, makes seafood risotto.


Episode 18 - Bristol

Wednesday 6 March


James’ culinary adventure hits the South West of England with a visit to the food capital of this region, the vibrant city of Bristol. Here he hooks up with local chef Romy Gill who gives James a guided tour of this incredible place. Their first stop is Wapping Wharf, a series of shipping containers housing everything from a butcher to a cheese-monger. After a bit of shopping, James pitches up his mobile kitchen overlooking the iconic Clifton Suspension Bridge to make a tagine of lamb chops.


Next, Romy Gill has an access-all-areas pass to her favourite local store Bristol Sweets and James cooks in her honour, a baked sardine tart with Indian chutney.


Then it’s time for the science bit, James visits Bristol Fish Project to learn how they’re using eels to aquaponically grow unusual greens. Inspired by what he sees, James makes beetroot cured salmon with a fennel, apple and radish salad. 


Finally he heads out of the city to explore more of the area including Huntsham, a pig farm in Gloucestershire and Clearwell caves where he heads deep underground to cook a mixed grill with peppercorn sauce.


Episode 19 - Devon

Thursday 7 March


As James’ British Adventure draws to a close, he’s headed for Devon to hook up with his old mate Michael Caines, who just happens to be a Michelin-starred chef and owner of Lympstone Manor, a country house hotel and restaurant with stunning views over the River Exe. After a quick look around and a spot of foraging, James sets up his kitchen amongst Michael’s young vineyard to make guinea fowl with heather and brambles.


Next, James has veg on the brain and he’s off to meet local cooperative farmer Ed at Chagfarm to pick some organic vegetables and even have a go at driving a tractor. Utilizing his haul from the farm, James rustles up calves liver with onion gravy, cavalo nero and mash.


Back in Exmouth, James gets in the kitchen with Michael to see first hand how a Michelin-starred chef operates and then inspired by the concept of afternoon tea he bakes a lardy cake.


Finally, James jumps aboard a rather special vessel with fisherman Myles Blood Smyth to go and gather some famous Exmouth mussels, which he then uses to cook Lympstone mussels back at Michael’s place.


Episode 20 - Cornwall

Friday 8 March


Continuing his British Adventure, James travels to Cornwall, where his travelling companion is local hero, chef Paul Ainsworth. James starts with a trip to Camel valley vineyard and cooks chicken veronique amongst the vines. 


Paul hops across the estuary to taste the award-winning oysters produced by Porthilly Farm, a five-generation family run dairy farm who diversified into oysters, and James uses some in his individual beef pies with oysters. 


James stops in on his favourite fish supplier Flying Fish to see how operations are run and picks up some of today’s catch to cook gurnard and red mullet with orange-charred chicory and cauliflower puree.


Finally, James visits Paul in his Padstow restaurant, Number 6 and James cooks his final recipe of the series, seaweed-deep-fried plaice with brown crab mayonnaise and lemon, a true celebration of Great Britain.