James Martin's Great British Adventure - Season 1

James' adventure begins in the Orkney islands, a place he's never been and is excited to explore. He's joined by top Scottish chef and good friend Nick Nairn. James gets straight to it and shops for hand-dived scallops, before setting up his mobile kitchen in Stromness Harbour to make BBQ scallops with black pudding, apple and hazelnut butter.

James and his travelling companion Nick Nairn continue their Scottish adventure in Lossiemouth, home to the first RAF squadron and a fleet of typhoon fighter jets. James fulfils a lifetime ambition of training in a typhoon flight simulator before heading airside to cook up homemade crumpets with buttered lobster, spinach and samphire for the RAF staff.

James' culinary tour of Britain continues in Scotland with a trip to Blair Castle in the Highlands. He's joined by top Scottish Michelin-starred chef Tom Kitchin. Their journey begins with an incredible tour of the castle grounds, complete with awe inspiring views. James then kicks off the cooking with his venison with beetroot and blackberries in the castle's walled garden.

James and Tom are still on the road in Scotland making their way to the capital city, Edinburgh. But before they get there James makes a detour to Edradour whisky distillery in Pitlochry, where he has his own cask maturing. While Tom explores, James makes a delicious whisky chicken with wild mushroom and mustard sauce.

The time has come to cross the border from Scotland to England, and where better to begin this leg of the journey than James' home country of Yorkshire? He's joined by Michelin-starred chef Lisa Allen. James' first stop is Whitby, where he's popping into his favourite fish and chip shop before cooking tikka mackerel buns with fennel and apple salad for the crowds at Whitby bandstand.

James continues his British adventure in Lancashire with top local chef Lisa Allen in the passenger seat of his trusty red mini. Their first stop is an incredible food hall in Lisa's home town of Clitheroe. Here they shop and then cook together a fantastic BBQ'd john dory with kohlrabi and fennel salad.

James' adventure has brought him over the border into North Wales, where he's joined by the amazing chef Stephen Terry for this leg of his journey. Their first stop is the grand Pale Hall, where head chef Gareth Stevenson is cooking up a real treat for them of Moroccan-inspired Welsh lamb. James then can't resist cooking himself in the grounds of the hall so he's concocting Welsh lamb with gnocchi and vegetables.

James and Stephen are heading south through Wales on route to Pembrokshire. But before they get there, they stop to visit Gareth Ward of the stunning restaurant Ynyshir. After filling their bellies they make it to the Pembrokeshire coast where James cooks up his Marloes Sands seafood parcel.

James' British adventure has crossed over the Irish sea in to Northern Ireland, where he's joined by his great pal and famous local chef, Paul Rankin. Their first port of call is the Giant's Causeway, where James settles right in and cooks up a fish stew for the crowds of tourists.

James and Paul are having a blast in Northern Ireland and they've reached Paul's home town of Belfast, where he's giving James a personal tour of Northern Ireland's capital city before they head off for a spot of golf. James pitches up his mobile kitchen right on the green to whip up a tasty dish with bacon, scallops and apples with onion rings.

James visits the capital of the balti – Birmingham. Here he meets acclaimed food critic, broadcaster, columnist and author; Grace Dent. Swapping the mini for a narrow boat, James takes in the culture, which saw an industrial revolution. James's trip down the stretch of the 35-mile canal system inspires him to cook his version of a chicken balti.

Grace explores the revolution of Birmingham and its food scene by starting at the famous Balti Triangle. One for keeping on top of food trends, Grace shows James her favourite gourmet eating spots of the ‘Digbeth Dozen'. And James cooks up a classic golden syrup steamed pudding with rhubarb and custard.

James then visits Miss Macaroon, a social enterprise entrepreneur who has given the world of macaroons a royal stamp. James is keen on a baking masterclass from Miss Macaroon who is a stickler for detail and a keen eye for perfection. In honour of her fabulous skills, James makes a summer raspberry mouse with macaroons fresh from Miss Macaroon's bakery.

Finally, James jumps back on board the narrow boat to whip up prawn and lime flatbreads before being reunited with Grace for a final jaunt along the canals of the city centre to discuss their exciting findings in second largest city in the UK.

James travels to Nottingham, where in the home of Robin Hood, he sets up his mobile kitchen in the middle of Sherwood Forest and cooks a Forest Pork Feast for long-time pal and Michelin award-winning restaurateur Sat Bains.

A keen sportsman and continuing his passion for the forest of Nottingham, James visits Keith Gascoigne, the inventor of a medal winning Para-Olympic bow. James learns the art of bow making, in practice for a surprise for Sat Bains. Feeling peckish, James cooks sausage rolls with crispy bacon, and a fruity dipping sauce.

James visits Restaurant Sat Bains, where he is treated to some incredible Michelin-starred food. He's then inspired to cook venison with parsnips three ways, red wine sauce and sweetheart cabbage.

Finally, James and Sat compete head to head in an archery competition at Rufford Park. After a spectacular win thanks to beginner's luck, James ventures back into the forest, cooking oat pancakes with Sherwood Forest pears with walnuts and stilton.

James Martin's British adventure has travelled as far to the east of England as this journey will go, to Norfolk, where he's joined by his good old mate and top local chef, Galton Blackiston. They meet in Cromer, where Galton has a successful fish and chip shop, which inspires James to cook pan-fried cod with a warm tartar sauce on the beach.

Then James heads to Norfolk Lavender to find out why it grows so well in this county and how it's distilled for oil. He then cooks with it in his roast duck in hay and lavender recipe.

Galton heads off to discover the secrets of innovative salads with experimental leaf growers, Jepco. With salad on the brain, James makes a very special deep-fried soft-boiled egg salad with croutons and bacon.

Finally, the trip to Norfolk ends with a super fun ride in a tank, followed by tempura monkfish and vegetables with minted peas back on the beach in Cromer.

No adventure around the UK would be complete without a trip to the capital city, London. James is checking out some of his old haunts and stopping in on Clare Smyth's brand new restaurant Core for a bite to eat and a catch up with the world's best female chef. Then high up on the rooftops of London, he cooks up spiced pigeon breast with dhal.

Next, James ventures into south east London to a knife forgery in Peckham. He gets hands on in the process of making Japanese style knives. Then he puts his new knife to use making a classic beef wellington.

Then it's time to leave the mini behind and heading along the river Thames to a very special village called Bray, home to three Michelin-star restaurant the Waterside Inn. Here he catches up with his old friends Michel Roux Snr and his son Alain, while Alain cooks an apple tart tatin. Then, James bravely takes over the kitchen to make a dover sole with brown butter and watercress for the Rouxs.

Back on the river he cooks his own homage to the Waterside Inn, lobster with white port and redcurrant jelly.

James is bringing his culinary tour of the UK to his neck of the woods as he spends precious time in his adopted home county of Hampshire. He's taking his gun dog cooper to a training session at Laverstoke before cooking an amazing seasonal dish of partridge with vegetables and a sloe gin sauce.

Still at Laverstoke, James hangs out with his best friend Jody Scheckter, an ex-formula one racer with an epic car collection, but also a perhaps surprising passion for buffalo mozzarella, which he makes in his dairy. James uses some of the cheese in his buffalo mozzarella, blackberry and beetroot salad.

Then James crosses the border into Sussex to indulge in one of his greatest passions, cars. He's travelling back in time complete with fancy dress to experience the Goodwood Revival which celebrates the great era of motorsport from the 1940s to the 1960s, and he's got a classic comfort recipe - roast pork with black pudding fritters and caramelized apples.

Finally, James gets ready to watch some of his good friends race in the Goodwood Revival TT race before cooking the ultimate retro meal to celebrate the day's festivities, 50s burgers and shakes.

James' culinary tour of Great Britain continues as he explores the South East and the county of Kent. Here he meets up with local chef and restaurateur Mark Sargeant. Mark grew up in Kent and now owns four restaurants across the county.James cooks on the regenerated Folkestone Harbour Arm, making his BBQ herring and salsa.

James continues his British adventure by taking to the seas and traveling across the Solent to explore the Isle of Wight with Hampshire chef Lenny Carr-Roberts.

James' culinary adventure hits the South West of England with a visit to the food capital of this region, the vibrant city of Bristol. Here he hooks up with local chef Romy Gill who gives James a guided tour of this incredible place. Their first stop is Wapping Wharf, a series of shipping containers housing everything from a butcher to a cheese-monger. After a bit of shopping, James pitches up his mobile kitchen overlooking the iconic Clifton Suspension Bridge to make a tagine of lamb chops.

As James' British Adventure draws to a close, he's headed for Devon to hook up with his old mate Michael Caines, who just happens to be a Michelin-starred chef and owner of Lympstone Manor, a country house hotel and restaurant with stunning views over the River Exe. After a quick look around and a spot of foraging, James sets up his kitchen amongst Michael's young vineyard to make guinea fowl with heather and brambles.

Continuing his British Adventure, James travels to Cornwall, where his travelling companion is local hero, chef Paul Ainsworth. James starts with a trip to Camel valley vineyard and cooks chicken veronique amongst the vines.