James Martin’s Food Map of Britain episode 3

James Martin's Food Map of Britain episode 3

James Martin’s Food Map of Britain episode 3 – Renowned culinary artist, Chef James Martin, embarks on an extraordinary adventure, soaring above the clouds to uncover the secrets of the diverse and remarkable landscapes of the British Isles and their unique contributions to the production of distinct and mouthwatering regional ingredients. Journeying through the heart of England, he sets his sights on the historically rich and characteristically British county of Gloucestershire. Encapsulated by the sheer and undeniable charm of its verdant countryside, he loses himself in the sprawling, breathtaking beauty of the Cotswolds, a landscape marked by its rolling hills and quintessential English aesthetic.


(AI subtitles available in 11 languages: French, Spanish, Italian, German, Danish, Swedish, Romanian, Dutch, Arabic,Polish, English)


In the heart of this scenic panorama, Martin indulges his senses in the natural wonders and bounties of the region. A highlight of this culinary exploration is his celebration of the wild River Severn salmon, an exquisite local specialty revered for its robust flavor and distinctive taste, borne from the wild waters of the Severn. His curiosity piqued, he embarks on an intriguing investigation into the unique attributes of this land that facilitate the growth and cultivation of the country’s finest virgin rapeseed oil, as claimed by a local farmer deeply rooted in his love for his land and produce.



As part of his journey, he dives headfirst into the art of local cuisine, demonstrating his culinary prowess as he crafts two tantalizing dishes reflective of the local produce. The first, a delicately poached wild Severn salmon, paired perfectly with crisp, freshly-harvested asparagus and lavishly smothered in creamy, tangy hollandaise. His second creation, a delightful rendition of Cotswold ham croquettes, embodying the hearty richness of the region, served with a punchy garlic rapeseed mayo that marries the flavors together in a symphony of taste.

In this fascinating exploration, Chef James Martin not only highlights the undeniable charm and beauty of the British Isles but also emphasizes the significant role the region plays in nurturing a myriad of exquisite and unique regional ingredients.


James Martin’s Food Map of Britain episode 3


Wild salmon with English asparagus and hollandaise sauce

Wild salmon with English asparagus and hollandaise sauce
Wild salmon with English asparagus and hollandaise sauce


Feeding a crowd doesn’t have to be complicated or take lots of time. This poached salmon recipe is really simple and elegant – no compromise required.


  • Tie the celery, parsley, tarragon and bay leaves together to make a bouquet garni.
  • Half fill a large fish kettle with cold water, add the bouquet garni, leek, fennel, onions, carrots, asparagus trimmings, salt, peppercorns, white wine vinegar and lemons. Place the salmon on top and add more cold water to cover, if needed. Cover with a lid and bring to the boil, then remove from the heat.
  • In a large pan of boiling water cook the asparagus spears for 1-2 minutes, or until tender. Drain and plunge into ice-cold water to refresh.
  • To make the sauce, place the egg yolks in a bowl set over a pan of simmering water (take care not to let the bowl touch the water) and beat until pale and thickened. Slowly add the warm butter in a thin steady stream, whisking all the time until you have a smooth emulsion. Beat in the white wine vinegar and season with salt and pepper.
  • To serve, scoop a piece of fish onto each plate along with some blanched asparagus and a spoonful of sauce.


Feeding a crowd doesn’t have to be complicated or take lots of time. This poached salmon recipe is really simple and elegant – no compromise required.


Ham croquetas with garlic mayo

Ham croquetas with garlic mayo
Ham croquetas with garlic mayo

Try serving these crisp ham croquettes as a party snack or as part of a tapas menu.


  • Melt the butter in a large saucepan, then whisk in the flour and cook for 2-3 minutes. Whisk in the milk slowly until you have a very thick sauce. Season with salt and pepper.
  • Stir in the breadcrumbs, both hams and parsley. Place in the fridge to chill for 3-4 hours.
  • Shape the chilled mixture into 7cm/2¾in cylinders. Place the flour, beaten eggs and breadcrumbs in three separate bowls. Coat each one in the flour, then egg and finish with a layer of breadcrumbs.
  • Add the oil into a deep-fat fryer and preheat to 170C/338F. (Caution: Do not leave hot oil unattended.)
  • Deep fry the croquetas in batches until golden-brown. Remove and drain on kitchen paper.
  • To make the mayonnaise, whisk the egg yolks with the mustard in a bowl and then very slowly and gradually add the oil, whisking continuously. Stir through the vinegar and garlic, then season with salt and pepper.
  • Serve the croquetas on a board with a bowl of mayonnaise for dipping.

James Martin: A Culinary Icon of the United Kingdom

James Martin, born on June 30, 1972, is a renowned chef and charismatic television presenter from the United Kingdom. His remarkable journey in the culinary world began as a chef, but this was merely the launchpad for his ascent into the expansive universe of food and cooking.

James Martin’s Influence on Culinary Arts

Martin’s impactful influence on the culinary arts landscape is profound. He has been instrumental in reshaping the way people perceive and savor food, thanks to his engaging television presentations. His culinary exploits span popular cookery shows on major broadcasting networks, including BBC and ITV.

A Decade of Culinary Excellence on the BBC

From 2006 to 2016, Martin was the culinary brain and face behind the hugely popular BBC cookery series, ‘Saturday Kitchen.’ His departure from BBC didn’t signify the end of his television career, but rather the beginning of an expanded role on ITV.

Martin’s Culinary Journey with ITV

Martin’s culinary journey on ITV is marked by a host of well-received programs. His hosting credits include ‘James Martin’s French Adventure’ (2017), the ongoing ‘Saturday Morning with James Martin’ (2017-present), and ‘James Martin’s American Adventure’ (2018). These shows blend Martin’s culinary prowess with entertainment, offering viewers a unique gastronomic experience.

The Early Roots of Martin’s Culinary Passion

Martin was born into a farming family, sparking his passion for food from an early age. His initial culinary interests were nurtured in his home kitchen, where he often assisted his mother. This early exposure led him to the prestigious Hostellerie De Plaisance in Saint-Émilion, France, for formal culinary training. He further refined his skills as a Pastry Chef at the esteemed Chewton Glen Hotel in South England for two years.

Martin’s Transition into Television and Journalism

Martin’s television career began in 1996, with his charisma and culinary knowledge quickly cementing him as a viewer favorite. Concurrently, Martin delved into journalism, penning a motoring column for the respected UK newspaper, The Mail on Sunday, until 2013. This role allowed him to showcase his love for cars and motorsports.

James Martin: Restaurateur and Entrepreneur

In addition to his television and writing endeavors, Martin is a successful restaurateur. His ventures include The Leeds Kitchen (closed in 2013), a restaurant within The Talbot Hotel (departed in 2015), and James Martin Manchester. Despite the closure of some establishments, Martin’s entrepreneurial spirit remains undeterred, continually striving for new culinary heights.

Collaborations and Contributions to the Food Industry

In 2021, Martin partnered with the potato company, Albert Bartlett, reviving the SpudULike by James Martin restaurant chain. That same year, he ventured into the wine industry, introducing a range of premium French wines in September.

Martin’s Role in Education and His Varied Interests

In his mission to educate and inspire, Martin shares his culinary wisdom at The Kitchen – Cookery School at Chewton Glen, a dual-purpose establishment functioning as a cookery school and dining restaurant. Apart from cooking, Martin is a licensed private pilot and helicopter pilot, and he indulges regularly in motorsports.

Personal Life and Accolades

Balancing his dynamic career, Martin shares his life with television producer Louise Davies, his partner since 2011. Martin’s exceptional contributions to culinary arts and television have garnered numerous accolades, including the ‘TV Personality of the Year’ at the Fortnum & Mason Awards in 2015 and 2021. His passion for food is also# I need to search for more recent information to make the text longer.

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