Chef James Martin takes to the skies to explore how the beautiful and unique landscape of the British Isles produces distinct and delicious regional ingredients.
On the wild and untamed west coast of Scotland James establishes why the sheltered lochs are the perfect environment for langoustine to thrive and why Highland beef is such a lean yet flavoursome meat.
James creates a delicious soup of deep-friend langoustines and mussels in a vodka and tonic batter, and a Thai-style Highland beef salad.
|Series Editor||Karen Plumb|
|Executive Producer||Pete Lawrence|