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James Martin’s Great British Adventure

  • Episode:

    6 of 20

  • Title:

    Eps 6 to 10

  • Transmission (TX):

    Mon 18 Feb 2019

  • TX Confirmed


  • Time

    2.00pm - 3.00pm

  • Week:

    Week 08 2019 : Sat 16 Feb - Fri 22 Feb

  • Channel:


  • Published:

    Mon 04 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 12 February 2019.


James Martin’s Great British Adventure


Episode 6 - Lancashire

Monday 18 February


James continues his British adventure in Lancashire with top local chef Lisa Allen in the passenger seat of his trusty red mini. Their first stop is an incredible food hall in Lisa’s home town of Clitheroe. Here they shop and then cook together a fantastic BBQ’d john dory with kohlrabi and fennel salad.


Next, Lisa is in the driving seat as she takes the mini to a local buffalo farm where they’re producing some interesting cheese from buffalo milk. James is serving these cheeses alongside some gorgeous homemade Blackburn and Eccles cakes.


Then James drops in on Lisa in action at her Michelin-starred restaurant, Northcote. She makes him a fabulous goat dish and he pays tribute to her Lancashire roots by cooking up a classic lamb hot pot.


Finally, back in Clitheroe, James gets a private tour of Bowlands Brewery and samples some of their ale before cooking his final dish of pork chops with beans, tomato and salami stew in the old engine room of Holmes Mill.


Episode 7 - Snowdonia

Tuesday 19 February


James’ adventure has brought him over the border into North Wales, where he’s joined by the amazing chef Stephen Terry for this leg of his journey. Their first stop is the grand Pale Hall, where head chef Gareth Stevenson is cooking up a real treat for them of Moroccan-inspired Welsh lamb. James then can’t resist cooking himself in the grounds of the hall so he’s concocting Welsh lamb with gnocchi and vegetables.


Next, one of James’ boyhood dreams comes true as he has the ultimate falconry experience, handling everything from a tiny American kestrel to an eagle. In an homage to Wales he adds a rarebit twist to a cheesy potato and lamb pie.


Then, Stephen Terry is off for a foraging adventure of his own to learn all about Foragers gin, a small batch distillery in a top-secret location. James uses the gin in a decadent chocolate and cherry gin cake.


James is having the best day of his life as yet another dream comes true - he gets to drive a steam train in the picturesque town of Llangollen. Back on the platform and in memory of his granddad who worked on the railway, he makes a retro chicken kiev with wild garlic and creamed welsh leeks.


Episode 8 - Pembrokeshire

Wednesday 20 February


James and Stephen are heading south through Wales on route to Pembrokshire. But before they get there, they stop to visit Gareth Ward of the stunning restaurant Ynyshir. After filling their bellies they make it to the Pembrokeshire coast where James cooks up his Marloes Sands seafood parcel.


Stephen tracks down Wales’ answer to Willy Wonka, young chocolatier Liam Burgess, who helps him make a very special one-off chocolate bar for James. And James uses some of Liam’s chocolate to create a unique dessert, blackberry mousse with salted caramel chocolate popcorn.


Meanwhile, James is taking to the water in a canoe with local forager Yun Hilder. They’re on the search for rock samphire and James uses it in a stunning dish of plaice with crab fritters.


Before the Welsh leg of the adventure draws to a close, James has one last surprise in store for Stephen, a visit to a bug farm, where not only do they get to handle some rather large bugs, but they get to eat some too. James then cooks up some tasty Welsh cakes with berries and honey in a final tribute to his time in this wonderful country. 


Episode 9 - Northern Irish Coast

Thursday 21 February


James’ British adventure has crossed over the Irish sea in to Northern Ireland, where he’s joined by his great pal and famous local chef, Paul Rankin. Their first port of call is the Giant’s Causeway, where James settles right in and cooks up a fish stew for the crowds of tourists.


Paul goes in search of Irish gold and finds it in the form of rapeseed at the Kane family farm in Limavady. After meeting owners Richard and Leona, he gets a lesson in how their award-winning rapeseed oil is produced and then James has just the recipe in mind for it, crab cakes with homemade mayonnaise.


Next, things get competitive as James challenges Paul to a hovercraft race. James is triumphant and to celebrate his victory he bakes a delicious chocolate stout cake.


Last but not least, James is taking to the seas to fish for mackerel, one of his favourite fish in the world, which are abundant in the waters off the north coast of Ireland. He soon catches a great haul and sets about cooking blow torched mackerel with fennel and grapefruit salad for the fishing boat’s crew.


Episode 10 -Belfast

Friday 15 February


James and Paul are having a blast in Northern Ireland and they’ve reached Paul’s home town of Belfast, where he’s giving James a personal tour of Northern Ireland’s capital city before they head off for a spot of golf. James pitches up his mobile kitchen right on the green to whip up a tasty dish with bacon, scallops and apples with onion rings.


After all his exertion on the golf course, Paul heads just out of town to Carnbrooke Meats, to see a butcher who’s doing something a little different, hanging his meat in a Himalayan salt chamber, and James cooks a Northern Irish classic, beef with champ, charred onions and parsley oil.


Next, James is in Craigavon to visit a very special woman, Danni Barry, the first female to be named the best chef in Ireland. She’s opened an incredible restaurant called Clenaghans and cooks a delicious dessert for James using local ingredients. James then makes an homage to some of his favourite Irish ingredients with onion and stout soup with homemade butter and soda bread.


Finally, James visits the glorious Strangford Lough to fish for his all time favourite seafood, langoustines. And he’s got just the recipe for them, langoustines on the harbour.