James Martin's Islands to Highlands

In this episode of The Lake District, James continues his travelogue by heading north to Cumbria. Accompanying him is celebrated Michelin‑starred chef Clare Smyth, who joins him for the segment that takes them onto the waters of Windermere. Together they explore the region’s scenery while the chef contributes her culinary perspective to the journey. The pair’s excursion highlights the lake’s tranquil ambience and provides a glimpse of the local landscape as they navigate the famous body of water. Their conversation weaves together personal anecdotes and observations about the surrounding hills, adding depth to the visual tour of the episode overall.

In this episode the chef returns to his Yorkshire roots, teaming up with fellow cook Brian Turner to discover the region’s culinary delights. They sample a range of local dishes, discussing the flavours that make Yorkshire cuisine distinctive and how its ingredients shape their own cooking. After the food segment they step away from the kitchen to try their hand at clay‑pigeon shooting, handling the shotgun and aiming at the flying targets. The pair then get behind the wheel for some off‑road driving, navigating rugged terrain in a vehicle built for that purpose. The programme alternates between tasting plates and taking part in these outdoor pursuits, showcasing both the food and the adventurous side of Yorkshire.

In this episode of The Lake District, James continues his travelogue by heading north to Cumbria. Accompanying him is celebrated Michelin‑starred chef Clare Smyth, who joins him for the segment that takes them onto the waters of Windermere. Together they explore the region’s scenery while the chef contributes her culinary perspective to the journey. The pair’s excursion highlights the lake’s tranquil ambience and provides a glimpse of the local landscape as they navigate the famous body of water. Their conversation weaves together personal anecdotes and observations about the surrounding hills, adding depth to the visual tour of the episode overall.

In this episode James teams up with Michelin‑starred chef Kenny Atkinson for a visit to Northumberland, letting the region’s coastal charm set the scene for their culinary adventure. The pair wander through the area’s historic sites, absorbing the local atmosphere while sharing their enthusiasm for food and tradition. Their journey takes them to Holy Island, where they watch the step‑by‑step process of making mead, gaining insight into the ancient brew’s production. Afterward they board a boat for a cruise around Coquet Island, enjoying the island’s rugged coastline and the sea‑filled views that complete their Northumberland experience.

In this episode James teams up with Michelin‑starred chef Kenny Atkinson for a visit to Northumberland, letting the region’s coastal charm set the scene for their culinary adventure. The pair wander through the area’s historic sites, absorbing the local atmosphere while sharing their enthusiasm for food and tradition. Their journey takes them to Holy Island, where they watch the step‑by‑step process of making mead, gaining insight into the ancient brew’s production. Afterward they board a boat for a cruise around Coquet Island, enjoying the island’s rugged coastline and the sea‑filled views that complete their Northumberland experience.

During the warm‑up week for the Isle of Man TT races, James teams up with fellow chef Lisa Goodwin‑Allen on the island. The two set up a kitchen amid the bustling atmosphere that surrounds the racing preparations and they've turned their attention to three straightforward dishes. They grill pork burgers and pair them with a spicy apple sauce, they ladle a classic kipper soup, and they finish with lamb chops, each plate presented with simple, unfussy flair. The collaboration highlights their shared enthusiasm for good, honest cooking while the excitement of the TT events swirls nearby, giving the episode a lively, island‑wide feel.

During the warm‑up week for the Isle of Man TT races, James teams up with fellow chef Lisa Goodwin‑Allen on the island. The two set up a kitchen amid the bustling atmosphere that surrounds the racing preparations and they've turned their attention to three straightforward dishes. They grill pork burgers and pair them with a spicy apple sauce, they ladle a classic kipper soup, and they finish with lamb chops, each plate presented with simple, unfussy flair. The collaboration highlights their shared enthusiasm for good, honest cooking while the excitement of the TT events swirls nearby, giving the episode a lively, island‑wide feel.

Set against Northern Ireland's striking landscape, James teams up with local youngster Paul Rankin to tackle the famed Carrick‑a‑Rede rope bridge. The pair step onto the wooden walkway, feeling the rope sway beneath their feet as the Atlantic waves crash far below. They've navigated the swaying planks, confronting the height and sea‑sprayed winds that define the crossing. After the adventure, James returns to the coast and prepares a flavorful fish dish, using the shoreline as his backdrop. He's seasoning the fillet with a pinch of salt, letting the sea breeze enhance the aroma as he grills it over a flame. The cooking scene unfolds with the sea’s hues and cliffs framing the plate, highlighting the region’s natural beauty while the meal simmers.

Set against Northern Ireland's striking landscape, James teams up with local youngster Paul Rankin to tackle the famed Carrick‑a‑Rede rope bridge. The pair step onto the wooden walkway, feeling the rope sway beneath their feet as the Atlantic waves crash far below. They've navigated the swaying planks, confronting the height and sea‑sprayed winds that define the crossing. After the adventure, James returns to the coast and prepares a flavorful fish dish, using the shoreline as his backdrop. He's seasoning the fillet with a pinch of salt, letting the sea breeze enhance the aroma as he grills it over a flame. The cooking scene unfolds with the sea’s hues and cliffs framing the plate, highlighting the region’s natural beauty while the meal simmers.

James teams up with his friend and fellow chef Paul Rankin to discover the culinary delights of Northern Ireland. Together they travel to a specialist wasabi farm, where they examine the cultivation process and sample the pungent green root. Their journey then takes them to the shores of Lough Neagh, where they explore the lake’s waters and the foods it supports. Throughout the episode, the two chefs share their expertise, swapping tips and tasting the region’s unique flavours. The programme showcases both the agricultural side of Northern Irish cuisine and the natural landscape that underpins it, offering viewers a taste of the area’s gastronomic heritage.

James teams up with his friend and fellow chef Paul Rankin to discover the culinary delights of Northern Ireland. Together they travel to a specialist wasabi farm, where they examine the cultivation process and sample the pungent green root. Their journey then takes them to the shores of Lough Neagh, where they explore the lake’s waters and the foods it supports. Throughout the episode, the two chefs share their expertise, swapping tips and tasting the region’s unique flavours. The programme showcases both the agricultural side of Northern Irish cuisine and the natural landscape that underpins it, offering viewers a taste of the area’s gastronomic heritage.

James boards the Royal Scotsman, the renowned luxury train that winds through the Scottish countryside, and he's joined by celebrated chef Nick Nairn. Together they're embarking on a leisurely ride, admiring the plush interiors and panoramic windows while the train glides past rolling hills and historic towns, setting the tone for their culinary adventure. Their first stop takes them to a bakery housed in a former prisoner‑of‑war camp, where they explore the juxtaposition of wartime history and fresh baking aromas. Later, at the storied Scone Palace, they've prepared simple yet satisfying toasties, using the palace’s historic backdrop to add a touch of elegance to the humble snack.

In this episode of Cairngorms, James heads out to the Cairngorms National Park accompanied by chef Nick Nairn. The pair wander through the park’s scenery and encounter a small herd of friendly reindeer, pausing to admire the animals before moving on. Their adventure continues on the River Spey, where they tackle the swift currents together, taking part in a white‑water rafting run that tests their resolve. Throughout the journey, the two share observations of the landscape and the challenges of the rapids, offering viewers a glimpse of both the park’s wildlife and its more adrenaline‑filled side. The episode captures the contrast between tranquil animal encounters and the thrilling rush of the river.

James boards the Royal Scotsman, the renowned luxury train that winds through the Scottish countryside, and he's joined by celebrated chef Nick Nairn. Together they're embarking on a leisurely ride, admiring the plush interiors and panoramic windows while the train glides past rolling hills and historic towns, setting the tone for their culinary adventure. Their first stop takes them to a bakery housed in a former prisoner‑of‑war camp, where they explore the juxtaposition of wartime history and fresh baking aromas. Later, at the storied Scone Palace, they've prepared simple yet satisfying toasties, using the palace’s historic backdrop to add a touch of elegance to the humble snack.

In this episode of Cairngorms, James heads out to the Cairngorms National Park accompanied by chef Nick Nairn. The pair wander through the park’s scenery and encounter a small herd of friendly reindeer, pausing to admire the animals before moving on. Their adventure continues on the River Spey, where they tackle the swift currents together, taking part in a white‑water rafting run that tests their resolve. Throughout the journey, the two share observations of the landscape and the challenges of the rapids, offering viewers a glimpse of both the park’s wildlife and its more adrenaline‑filled side. The episode captures the contrast between tranquil animal encounters and the thrilling rush of the river.

In the first episode of the series, James sets off on a culinary tour of the United Kingdom. He is accompanied by his fellow chef and long‑time friend Galton Blackiston, who joins him from the outset. Their adventure begins on the remote Isles of Scilly, where the two chefs start to chart a food‑focused itinerary that will take them across the country. The programme follows James as he embarks on this gastronomic expedition, with Galton providing support and company throughout. Together they launch the journey from the Scilly archipelago, marking the opening stage of a wider UK‑wide culinary exploration in total.

During the episode, James teams up with chef Galton Blackiston as they explore Cornwall’s rugged coastal scenery, moving from town to town. Together they visit the bustling Newlyn fish market, select a fresh cod fillet, and combine it with locally sourced oysters and a classic tartare sauce, demonstrating a simple yet flavour‑ful preparation that showcases the region’s seafood bounty. After cooking, the pair head to the wide‑expansive Sennen beach, where they set up easels and spend time painting the sweeping seaside landscape, capturing the light and colour of the Cornish coast. The segment blends culinary skill with artistic expression, giving viewers a taste of Cornwall’s food and scenery in one relaxed outing.

In the first episode of the series, James sets off on a culinary tour of the United Kingdom. He is accompanied by his fellow chef and long‑time friend Galton Blackiston, who joins him from the outset. Their adventure begins on the remote Isles of Scilly, where the two chefs start to chart a food‑focused itinerary that will take them across the country. The programme follows James as he embarks on this gastronomic expedition, with Galton providing support and company throughout. Together they launch the journey from the Scilly archipelago, marking the opening stage of a wider UK‑wide culinary exploration in total.

During the episode, James teams up with chef Galton Blackiston as they explore Cornwall’s rugged coastal scenery, moving from town to town. Together they visit the bustling Newlyn fish market, select a fresh cod fillet, and combine it with locally sourced oysters and a classic tartare sauce, demonstrating a simple yet flavour‑ful preparation that showcases the region’s seafood bounty. After cooking, the pair head to the wide‑expansive Sennen beach, where they set up easels and spend time painting the sweeping seaside landscape, capturing the light and colour of the Cornish coast. The segment blends culinary skill with artistic expression, giving viewers a taste of Cornwall’s food and scenery in one relaxed outing.

In the first episode of the series, James sets off on a culinary tour of the United Kingdom. He is accompanied by his fellow chef and long‑time friend Galton Blackiston, who joins him from the outset. Their adventure begins on the remote Isles of Scilly, where the two chefs start to chart a food‑focused itinerary that will take them across the country. The programme follows James as he embarks on this gastronomic expedition, with Galton providing support and company throughout. Together they launch the journey from the Scilly archipelago, marking the opening stage of a wider UK‑wide culinary exploration in total.

In the first episode of the series, James sets off on a culinary tour of the United Kingdom. He is accompanied by his fellow chef and long‑time friend Galton Blackiston, who joins him from the outset. Their adventure begins on the remote Isles of Scilly, where the two chefs start to chart a food‑focused itinerary that will take them across the country. The programme follows James as he embarks on this gastronomic expedition, with Galton providing support and company throughout. Together they launch the journey from the Scilly archipelago, marking the opening stage of a wider UK‑wide culinary exploration in total.

James and fellow chef Tony Singh set off on a culinary road‑trip around the Isle of Skye. Their wanderings take them to a quirky bakery that also serves as an art gallery, where they pause to admire the local creations. The pair then roll up their sleeves to learn the traditional technique for making oatcakes, a staple of the region. Along the way they keep an eye on the sea, and are delighted to spot dolphins playing in the waters surrounding the island. The episode blends food, culture and a touch of wildlife, giving viewers a taste of Skye’s distinctive charm.

In this episode, James travels to the Shetland Islands, where he explores the age‑old practice of salting fish. He watches local artisans carry out the step‑by‑step process, noting how the technique has been handed down through generations and smelling the brine mingling with sea air. The hands‑on experience deepens his appreciation of the islands' culinary heritage. Later, he joins a local community‑run social enterprise and prepares a tasty vegetable curry, chopping fresh produce and stirring the spices until they blend. Working together alongside volunteers, he creates a flavorful dish that showcases both his cooking skills and the collaborative spirit of the project.

James and fellow chef Tony Singh set off on a culinary road‑trip around the Isle of Skye. Their wanderings take them to a quirky bakery that also serves as an art gallery, where they pause to admire the local creations. The pair then roll up their sleeves to learn the traditional technique for making oatcakes, a staple of the region. Along the way they keep an eye on the sea, and are delighted to spot dolphins playing in the waters surrounding the island. The episode blends food, culture and a touch of wildlife, giving viewers a taste of Skye’s distinctive charm.

In this episode, James travels to the Shetland Islands, where he explores the age‑old practice of salting fish. He watches local artisans carry out the step‑by‑step process, noting how the technique has been handed down through generations and smelling the brine mingling with sea air. The hands‑on experience deepens his appreciation of the islands' culinary heritage. Later, he joins a local community‑run social enterprise and prepares a tasty vegetable curry, chopping fresh produce and stirring the spices until they blend. Working together alongside volunteers, he creates a flavorful dish that showcases both his cooking skills and the collaborative spirit of the project.