Press Centre

Ainsley’s Caribbean Kitchen

  • Episode:

    4 of 10

  • Title:


  • Transmission (TX):

    Sun 10 Feb 2019

  • TX Confirmed


  • Time

    11.30am - 12.30pm

  • Week:

    Week 07 2019 : Sat 09 Feb - Fri 15 Feb

  • Channel:


  • Published:

    Wed 30 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.


Ainsley’s Caribbean Kitchen 


Episode 4 - Tobago


Ainsley takes the 20-minute plane trip to the island of Tobago, where seafood is king. 


Starting off with a trip to see Miss Trim – who cooks up the best crab ‘n’ dumplings on the island, Ainsley is inspired to cook his own version of Tobago blue crab with hand clapped roti’s.


Ainsley’s next stop is to see Kenneth and Alison Sardinha, who teach him about Tobago cuisine whilst whipping up a dougla rum chicken dish.


Heading across the island to the fishing village of Charlottesville, Ainsley helps bring in the catch of the day and picks up some fish for his recipe – mustard fish and mango chili chow.


The chef ends the day with a relaxing boat trip to experience the Nylon Pool, where locals claim the water here has the ability to rejuvenate anyone lucky enough to swim in it. To reflect his experience at Nylon Pool, Ainsley wraps up his time in Tobago by mixing up a bluewater breeze cocktail. 


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.