Press Centre

Ainsley’s Caribbean Kitchen

  • Episode: 

    7 of 10

  • Title: 

    St Lucia
  • Transmission (TX): 

    Sun 03 Mar 2019
  • TX Confirmed: 

    Yes
  • Time: 

    11.30am - 12.35pm
  • Week: 

    Week 10 2019 : Sat 02 Mar - Fri 08 Mar
  • 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 26 February 2019.
 
Ainsley’s Caribbean Kitchen 
 
Episode 7 – St Lucia
 
The beautiful island of St Lucia is the next stop for Ainsley’s Caribbean Kitchen, and what better way to appreciate the island than by seeing it by boat? Ainsley takes a trip around the western side of the island, getting a full look at the breathtaking views and the Piton mountains. 
 
Nestled between the Pitons is Boucan Restaurant, where head chef David Demaison includes the famous St Lucia chocolate in all his dishes. Here, Ainsley helps David make his 12-hour chicken bois bande with white chocolate mash potato.
 
Intrigued by the chocolate used at Boucan, Ainsley heads to the Hotel Chocolat cocoa plantation, where he gets a lesson in growing cocoa plants and even gets a plant named after him. Whilst there he also picks up some chocolate for his dish - chocolate drop scones with chocolate banana mash up.
 
A trip to St Lucia wouldn’t be complete without experiencing a fish fry, and Ainsley heads to the Gros Islet Friday night fish fry to partake in some local cuisine and soak up the party atmosphere. Carrying on the party theme, Ainsley whips up his mango coconut daquiri. 
 
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.