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Ainsley’s Caribbean Kitchen

  • Episode:

    3 of 10

  • Title:


  • Transmission (TX):

    Sun 03 Feb 2019

  • TX Confirmed


  • Time

    11.30am - 12.30pm

  • Week:

    Week 06 2019 : Sat 02 Feb - Fri 08 Feb

  • Channel:


  • Published:

    Tue 22 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 29 January 2019.


Ainsley’s Caribbean Kitchen 


Episode 3 – Trinidad


Ainsley’s Caribbean Kitchen heads to Trinidad, where a melting pot of cuisines and cultures awaits him. With local chef Debra Sardinha as his guide, Ainsley explores Port of Spain’s market in search of ingredients for his first recipe, Grilled Tamarind Tofu with Callaloo Pesto.


Whilst at the market, the street food stand entices Ainsley to try one of Trinidad’s specialties – Doubles – curried chickpeas in a fried bread roll. Intrigued by the local dishes, Ainsley visits Tara, to get a lesson in another specialty – the Roti.


Exploring the country, Ainsley visits The Temple in The Sea, a Hindu Temple built on land reclaimed from the sea.


Finishing up his Trinidadian experience, Ainsley couldn’t leave this diverse country without a trip to Maracas Bay, known for it’s stunning beach but also for the many stands selling the same dish – Bake and Shark. Inspired by the cultural diversity of the island, Ainsley whips up a Coconut Caribbean Chai, the perfect drink to end his Trinidad adventure.


Series overview


TV Chef Ainsley Harriott takes a trip across the Caribbean visiting the islands that have inspired his cooking from an early age. Stopping off at Jamaica, Trinidad & Tobago, Grenada, Barbados, St Lucia, Dominica and Antigua, Ainsley will take viewers on a journey through the tropical climates, exotic food and charming characters that make each island in the Caribbean unique.  


In Jamaica, Ainsley visits Stush in the Bush - a Rastafarian Farm to table experience in the hills above Ocho Rios - where he learns their signature Ackee stuffed Ravioli. Plus, he tours the home of James Bond writer Ian Fleming, where he whips up a fitting 007-inspired Martini cocktail. 


In the Blue Mountains Ainsley samples its world-famous coffee, tries his best to crack the secret spice recipe at renowned jerk chicken restaurant Scotchies and makes a cooling fruit shake at a hotel previously visited by the late Winston Churchill and Marilyn Monroe. 


The famous chef tries one of Trinidad’s specialties – Doubles – curried chickpeas in a fried bread roll. And, during a trip to Maracas Bay, Ainsley samples local favourite Bake and Shark, pan-fried shark stuffed in fried dough. 


In Tobago, Ainsley visits Miss Trim, who cooks up the best ‘Crab n Dumplings’ on the island, inspiring Ainsley to cook his own version of Tobago Blue Crab with hand clapped rotis. In Grenada he learns the national dish of Oil Down - a stew bursting with flavour. While at The River Antoine Rum Distillery Ainsley makes a cocktail using a local chocolate and rum liquor, dubbed Ainsley’s Death by Chocolate Martini.  


In Barbados he meets an innovator in Bajan cuisine, chef Damian Leach who has previously held the title of ‘Caribbean Chef of the Year’. In St Lucia Ainsley visits the Hotel Chocolat Cocoa plantation, where he gets a lesson in growing cocoa plants and even gets a plant named after him. In Dominica Ainsley gets to visit its most famous waterfall Emerald Pool and on the black sands of Picard Beach serves his Tostones aka Twice Fried Plantains. 


Antigua brings steel drum and cocktail making lessons, plus Ainsley sources some famous Antiguan Black Pineapples for his Lobster Pina Colada with Rum Pineapple recipe.