Chef James Martin explores how the British Isles produces delicious regional ingredients. He discovers why Welsh mountain lamb is so prized by foodies.
Britain is not just our home, it is also our larder. 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.
He explores the varied and beautiful landscape of South Wales to discover why Welsh mountain lamb is so prized by foodies. He also forages for free food on the wild beaches of Pembrokeshire. During his journey he creates two stunning dishes: lamb cooked in hay with a tabbouleh salad and a foraged Pembrokeshire seafood starter.
|Series Editor||Karen Plumb|
|Executive Producer||Pete Lawrence|