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James Martin’s Great British Adventure

  • Episode:

    1 of 20

  • Title:

    Eps1 to 5

  • Transmission (TX):

    Mon 11 Feb 2019

  • TX Confirmed


  • Time

    2.00pm - 3.00pm

  • Week:

    Week 07 2019 : Sat 09 Feb - Fri 15 Feb

  • Channel:


  • Published:

    Tue 29 Jan 2019

The information contained herein is embargoed from all Press, online, social media, non-commercial publication or syndication - in the public domain - until Tuesday 5 February 2019.


James Martin’s Great British Adventure


Episode 1 - Orkney

Monday 11 February


James’ adventure begins in the Orkney islands, a place he’s never been and is excited to explore. He’s joined by top Scottish chef and good friend Nick Nairn. James gets straight to it and shops for hand-dived scallops, before setting up his mobile kitchen in Stromness Harbour to make BBQ scallops with black pudding, apple and hazelnut butter.


Nick is checking out 18th-century Barony Mill and the bere meal that they produce. He’s also stopping in on a young guy who’s using bere meal to distil the best vinegar Nick has ever tasted. James then uses the meal to create his classic brandy snaps with Scotch whisky cream.


Next, James is taking to the skies to visit North Ronaldsea, one of the most remote of the Orkney islands and home to Billy Muir, who rears a unique herd of sheep. They outnumber the human inhabitants of the island and feed on seaweed. Back on the mainland, James cooks up some of Billy’s lamb chops on the barbecue with chimichurri sauce, broccoli and new potatoes.


James’ Orkney odyssey ends with a boat trip to catch the famous brown crab, which he uses to rustle up a gorgeous Orkney crab pasta for Nick, back in Stromness.


Episode 2 - Lossiemouth

Tuesday 12 February


James and his travelling companion Nick Nairn continue their Scottish adventure in Lossiemouth, home to the first RAF squadron and a fleet of typhoon fighter jets. James fulfils a lifetime ambition of training in a typhoon flight simulator before heading airside to cook up homemade crumpets with buttered lobster, spinach and samphire for the RAF staff.


Next, James pays a visit to two ex-RAF Lossiemouth pilots who are living the dream and running their own craft brewery just down the road from their old base. He’s so inspired that he takes some of their beer and uses it to make a classic comforting one-pot beef stew and dumplings.


Back at Lossiemouth, Nick Nairn is showing the base’s young recruits some tasty recipe suggestions that they can make in their digs, and there’s a surprise in store as James has arranged for him to be put through his paces at an RAF fitness test. James takes one of the area’s most abundant fish and makes mackerel and cauliflower with mango dressing. 


After James’ earlier training session in the flight simulator, he is promised a go in a real plane, so he’s taking to the skies before whipping up a final dish, Aberdeen angus sirloin steak with whisky sauce - the perfect way to end an incredible day.


Episode 3 - Blair Castle

Wednesday 13 February


James’ culinary tour of Britain continues in Scotland with a trip to Blair Castle in the Highlands. He’s joined by top Scottish Michelin-starred chef Tom Kitchin. Their journey begins with an incredible tour of the castle grounds, complete with awe inspiring views. James then kicks off the cooking with his venison with beetroot and blackberries in the castle’s walled garden.


Next, Tom dusts of his wellies and heads in to the woods for a bit of wild mushroom foraging. This inspires James to whip up some wild mushrooms on toast with duck eggs and British truffle.


Then, James gets a masterclass in Highland gaming as two young brothers David and Harry share the secrets to the famous caber toss, and James cooks up Arbroath smokie Scotch eggs with curry mayonnaise.


Last but not least, James and Tom take to water and fish in the River Garry for wild salmon.  Too impatient to wait for a catch, James cheats and cooks up some lovely supermarket fish in his Blair Castle salmon with saffron sauce.


Episode 4 - Edinburgh

Thursday 14 February


James and Tom are still on the road in Scotland making their way to the capital city, Edinburgh. But before they get there James makes a detour to Edradour whisky distillery in Pitlochry, where he has his own cask maturing. While Tom explores, James makes a delicious whisky chicken with wild mushroom and mustard sauce.


Once they reach Edinburgh, Tom is sharing his local knowledge with a visit to one of his favourite suppliers, Welch Fishmongers, just 500 metres down the road from his Michelin-starred restaurant. He learns the secret to their amazing smoked salmon and then James uses some of it in a salmon mousse with cucumber and dill pickle and melba toast.


Next, James gets fitted for a kilt and learns all about the history of this iconic Scottish garment at kilt-makers to the royal family, Kinloch Anderson. Then he’s cooking a very special dish that celebrates the best of Scottish seafood; pan-fried plaice with langoustine.


Finally, there’s just time for James to visit Tom at his Michelin-starred restaurant Kitchin, and have a bite to eat with his old mate before cooking one last recipe himself, raspberry summer cake.


Episode 5 - Yorkshire

Friday 15 February


The time has come to cross the border from Scotland to England, and where better to begin this leg of the journey than James’ home country of Yorkshire? He’s joined by Michelin-starred chef Lisa Allen. James’ first stop is Whitby, where he’s popping into his favourite fish and chip shop before cooking tikka mackerel buns with fennel and apple salad for the crowds at Whitby bandstand.


Lisa is paying a visit to The Black Swan, one of Yorkshire’s Michelin-starred restaurants, to see how their huge kitchen garden provides almost all of the produce they use in the kitchen, and to have a bite to eat of course. James takes his inspiration from the amazing gardens to whip up a caramelized onion, courgette and Wensleydale quiche.


There’s just time for James to take Lisa to his mum’s favourite little village pub for the best scampi in England, before James is back at the bandstand in Whitby to make North Moorshire heather lamb.