Press Centre

Ainsley’s Caribbean Kitchen

  • Episode: 

    5 of 10

  • Title: 

    Grenada
  • Transmission (TX): 

    Sun 17 Feb 2019
  • TX Confirmed: 

    Yes
  • Time: 

    11.30am - 12.30pm
  • Week: 

    Week 08 2019 : Sat 16 Feb - Fri 22 Feb
  • Channel: 

    ITV
The information contained herein is embargoed from all Press, online, social media, non-commercial publication or syndication - in the public domain - until Tuesday 12 February 2019.
 
Ainsley’s Caribbean Kitchen 
 
Episode 5 - Grenada
 
Ainsley’s Caribbean adventure continues on Grenada, known as The Spice Island. He meets up with chef Brian Benjamin, who teaches Ainsley about the national dish of Oil Down, a stew bursting with the flavours of Grenada. 
 
Exploring the island, Ainsley takes at trip to Dougaldston Spice Estate to find out more about the islands biggest export- nutmeg - so important to the island it appears on the national flag. Inspired by the spice, Ainsley whips up pork with sweet potato mash and nutmeg cream sauce.
 
Rum is king on all the islands in the Caribbean, but on Grenada there’s a special rum distillery Ainsley just has to visit. The River Antoine Rum Distillery is the only distillery powered by water wheel in the northern hemisphere.
 
Here, Ainsley gets a lesson from local rum expert Lisette Davis, and he whips up a cocktail using a local chocolate and rum liquor – Ainsley’s Death by Chocolate Martini.  
 
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.