James Martin’s Food Map of Britain episode 5

James Martin's Food Map of Britain episode 5

James Martin’s Food Map of Britain episode 5: Embarking on a riveting aerial journey, Chef James Martin soars high above the picturesque landscapes of the British Isles. This is more than a simple flight; it’s an insightful exploration into the rich bounty these lands offer. Martin seeks to uncover how the scenic and varied terrain of these islands molds unique and tantalizing regional ingredients, making them a veritable treasure trove for gourmands. His journey brings him to Northern Ireland, an area known for its verdant pastures and unique fauna. The region is home to the Dexter, a breed of miniature cattle indigenous to the land.



What makes the Dexter stand out, Martin discovers, is the extraordinary richness and unique flavour profile of its beef. He dives deep into understanding the nuances that give Dexter beef its signature taste, exploring factors like the cattle’s diet, their natural surroundings, and the time-honoured farming methods followed in the region.



The exploration doesn’t stop there. Martin’s culinary adventure propels him further east, towards the bracing, salty air of the coast. This region has earned its fame for a very special marine delicacy – lobsters. A valued catch for chefs worldwide, these crustaceans hold the secret to a taste that’s unparalleled in the world of seafood. Martin sets out to decipher what makes these lobsters so coveted, casting light on the local methods of sourcing and preparing these marine gems.

But Martin’s expedition isn’t solely about exploration and discovery. He also applies his masterful culinary skills, transforming these unique ingredients into extraordinary dishes. With his expert hand, he takes the prized lobster and crafts a Goan lobster curry, bringing together the robust, aromatic flavours of Indian spices and the delicate sweetness of the lobster meat, creating an exotic fusion that tantalises the taste buds. Next, he turns his attention to the Dexter beef. A fillet of this beef, cooked to perfection, is served alongside a garlic and parsley risotto that beautifully complements the rich, earthy flavours of the meat. To finish, caramelised onions lend a hint of sweetness, perfectly balancing the dish’s flavour palette.

This epicurean journey through the British Isles paints a vibrant picture of how the landscape’s unique characteristics shape the taste and quality of regional ingredients. Martin’s adventure is a stirring tribute to the diverse culinary treasures hidden within these lands.




James Martin’s Food Map of Britain episode 5

Goan lobster curry

Goan lobster curry
Goan lobster curry

Indulge your senses in a tantalizing culinary experience with our rapid, yet satisfying, seafood curry. This versatile dish seamlessly combines the robust flavors of the ocean, making it a perfect match for both prawns and lobster. Every bite is an explosion of exotic spices, tender seafood, and a rich, creamy curry that perfectly balances heat and flavor. This delightful curry dish pairs perfectly with pilau rice, the fragrant grains acting as a soothing contrast to the curry’s vivacious flavors. Whether you’re looking to indulge on a weeknight dinner or planning a weekend feast, this simple, fast and luxurious seafood curry recipe never fails to impress.


  • In a large pan, heat the oil. When hot add the onions and fry for 4-5 minutes, or until deeply golden-brown. Add all the spices, garlic, chilli, fresh coconut and coconut milk. Bring to the boil, then add the tamarind paste and simmer for 3- 4 minutes.
  • Stir through the lobster meat. Cook until the lobster is warmed through, then sprinkle over the coriander and season to taste with salt and pepper.


Beef with a garlic and parsley risotto and roasted shallots

Beef with a garlic and parsley risotto and roasted shallots
Beef with a garlic and parsley risotto and roasted shallots

Indulge your senses in an exquisite dish steeped in sumptuousness. The star of the culinary spectacle is an expertly cooked creamy risotto, flawlessly retaining its al dente texture that provides a delightful contrast to its velvety surrounding. This inviting base is generously adorned with succulent pieces of prime beef fillet, so tender they practically melt in your mouth. Each bite of this luxurious concoction promises to transport you to a realm of unrivaled gastronomic delight. This opulent pairing of creamy risotto and tender beef fillet is a testament to the beauty of rich, comfort food.


  • Preheat a barbecue or griddle pan to hot.
  • In a food processor, mix the butter, parsley and garlic together. (If making in advance you can keep it in the fridge at this point until ready to use.)
  • Melt the flavoured butter in a saucepan and then gently fry the chopped shallot and garlic for 1-2 minutes.
  • Add the rice and stir to coat in the butter. Stir in the wine and bring to the boil before adding the stock. Simmer gently for 12-15 minutes stirring occasionally.
  • Drizzle half of the oil over the steak and season generously with black pepper. Place onto the barbecue or griddle pan. Drizzle the remaining oil over the shallot halves and place onto the barbecue flesh-side down. Cook both for 8-10 minutes, turning halfway through.
  • Add the mascarpone, parmesan and chopped parsley to the risotto and season to taste with salt and pepper.
  • To serve, spoon the risotto onto serving plates. Slice the steak and place alongside. Remove the skin from the shallots and place onto the plates.

James Martin: A Culinary Icon in the United Kingdom

James Martin, a renowned chef and charismatic television presenter from the United Kingdom, has carved a niche for himself in the culinary world. His journey, which began in the kitchen, has led him to the broad universe of culinary arts, creating a lasting influence in the industry. Martin’s impact on the culinary scene has been significant. His dynamic television presentations have not only changed the way people view food but also how they enjoy it. His cooking expertise has been showcased on major broadcasting networks like BBC and ITV, earning him a dedicated fanbase.

Television Career: A Journey of Culinary Excellence

Martin’s stint with the BBC from 2006 to 2016 saw him as the culinary mastermind and engaging host of the popular cookery series ‘Saturday Kitchen.’ His exit from BBC, however, was not an end but the beginning of a larger role on ITV. There, he continued to charm viewers with his culinary skills. His culinary journey on ITV includes hosting several acclaimed programs. Notable among these are ‘James Martin’s French Adventure’ (2017), ‘Saturday Morning with James Martin’ (2017-present), and ‘James Martin’s American Adventure’ (2018). These shows blend Martin’s culinary expertise with entertainment, offering viewers a unique gastronomic experience.

Early Life and Training: The Root of Passion

Martin’s passion for food was nurtured early on, born into a farming family and frequently assisting his mother in the kitchen. This early exposure inspired him to pursue formal culinary training at the esteemed Hostellerie De Plaisance in Saint-Émilion, France. He further refined his skills as a Pastry Chef during a transformative two-year stint at the highly regarded Chewton Glen Hotel in South England.

Multifaceted Career: Television, Journalism, and Entrepreneurship

Martin’s captivating presence and culinary expertise quickly won over television audiences, launching his television career in 1996. Concurrently, he stepped into the world of journalism, writing a motoring column for the UK newspaper, The Mail on Sunday, until 2013. Martin’s entrepreneurial pursuits include ventures like The Leeds Kitchen, a restaurant within The Talbot Hotel, and the well-received James Martin Manchester.

Collaborations and Contributions: Pushing Culinary Boundaries

In 2021, Martin partnered with the renowned potato company, Albert Bartlett, to rejuvenate the SpudULike by James Martin restaurant chain. The same year, he ventured into the wine industry, unveiling a range of premium French wines. These undertakings reflect Martin’s commitment to pushing the limits of culinary excellence.

Education and Diverse Interests: Beyond the Kitchen

Martin shares his culinary knowledge at The Kitchen – Cookery School at Chewton Glen, a unique establishment that operates as both a cookery school and a dining restaurant. Beyond his passion for cooking, Martin holds private pilot and helicopter pilot licenses and often indulges in motorsports for thrill and relaxation.

Personal Life and Accolades: A Journey of Recognition

Martin shares his personal life with his partner, television producer Louise Davies, since 2011. His significant contributions to the culinary arts and television have earned him numerous awards, including the prestigious ‘TV Personality of the Year’ at the Fortnum & Mason Awards in 2015 and 2021. Martin’s undying passion for food continues to reshape the culinary landscape, cementing his legacy as a culinary luminary in the United Kingdom.

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