James Martins British Food Map, Folge 2 – HDclump (2023)

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1 James Martins Food Map of Great Britain, Folge 2

1.1 Welsh Lamb in Hay with Tabbouleh

1.1.1 Method:

1.2 Pembrokeshire Seafood

1.2.1 Method:

1.3 Chef James Martin

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James Martin's gastronomic map of Britain part 2: He explores the diverse and beautiful landscape of South Wales to find out why Welsh goat meat is so popularfoodie.Britain, our cherished home, is not only our home but also our bountiful pantry. Award-winning culinary master and executive chef James Martin embarks on an incredible aerial adventure, soaring through the skies and delving deeper into the stunning, diverse landscapes of the British Isles and their rich, region-specific flavors The complex relationship between ingredients that capture the essence of each locale's locale.

On his voyage of discovery he ventured into the hilly, green expanses of South Wales. Here, guided by his quest for culinary excellence, he attempts to unravel the mystery behind mouth-watering Welsh goat meat, a culinary treasure prized by restaurateurs the world over. These delicate sheep graze freely in the lush mountainous areas. Their diet includes a myriad of native flora and fauna, giving their meat an unrivaled flavor that delights gourmets.

Chef Martin's quest doesn't end there. He ventured further to the unspoilt wilderness beaches of Pembrokeshire, where nature's gifts were ripe for picking. Here, he delves into ancient foraging practices and finds plenty of nature's products to take home for free. It's a true testament to the country's generosity and shows that the best ingredients are often hidden.

During this journey, he put his culinary skills to the test by creating two stunning dishes that embody the spirit of the region. First, he revealed a delicious lamb dish in homage to the legendary Welsh goat. The lamb is expertly cooked in hay, a method that gives it a rich, earthy aroma and flavor. This rustic main course is complemented by a vibrant tabbouleh, its freshness reminiscent of the lush greens of the Welsh mountains.

Then, inspired by the Pembrokeshire coast, Chef Martin uses his freshly collected finds to create a delicious seafood starter. This delicacy pays homage to the natural wealth of the region, capturing the essence of the bounty of the sea in one tempting dish. On this tour, Chef Martin not only highlights the delicious ingredients of the British Isles, but also shows how the breathtaking scenery can uniquely shape the flavors of local produce.

James Martins Food Map of Great Britain, Folge 2

Welsh lamb in hay with tabbouleh salad

James Martins British Food Map, Folge 2 – HDclump (1)

Deliciously tender lamb chops, lovingly smoked in house, are presented on a plate to seduce your senses with their delicious aromas. These cutlets pair perfectly with a good bulgur salad. This isn't just any ordinary salad - it's an extraordinary blend, bursting with the natural sweetness of ripe fruit, the crunchy texture of a variety of nuts, and the refreshing aroma of hand-picked herbs. Every bite promises an exciting culinary adventure, capturing the essence of a balanced meal in an explosion of flavor and texture.


  • Place a large saucepan over medium-high heat and add the hay. Add vegetable oil, rosemary and garlic. Add the lamb chops and season with salt and freshly ground black pepper. Cover the pot tightly with aluminum foil and a lid (to keep the smoke from escaping). Cook for 10-15 minutes, turning the lamb halfway through. After cooking, add butter to glaze the ribs.
  • For the salad, drain the bulgur, cover with boiling water and let stand for 10 minutes until all the liquid has been absorbed. Add the harissa and stir well. Combine all remaining ingredients and serve with lamb chops.

Pembrokeshire Seafood

James Martins British Food Map, Folge 2 – HDclump (2)

Enjoy the delightful flavors of the sea with delicious mussels and mussel dishes. Each slice is lovingly prepared and served with an exquisite sauce infused with rich, creamy flavour. This sauce not only complements the natural flavors of the shellfish, but takes it to a whole new level of culinary pleasure. Best of all, a garnish of fresh seaweed brings an unexpected twist to the dish, reminiscent of its oceanic roots. It's an absolute must after a seaside foraging adventure, and a great way to turn the bounty of the ocean into a sumptuous feast.


  • Prepare the shellfish by cleaning the shells and removing any whiskers from the mussels. Discard any shells that have opened shells that cannot be closed by banging too hard.
  • Place all seafood in a large, hot skillet. Add white wine, cover and cook for 2-3 minutes. Discard any unopened sleeves.
  • Strain and reserve the cooking liquid. Remove all the shell meat of the razor clam, and cut the white meat of the razor clam into 2 cm thick pieces. Place the razor shells on a plate or flat stone.
  • In the same pan, melt half of the butter and add the samphire. Season generously with pepper and cook for 1-2 minutes. Put the cooked samphire into the razor shells.
  • Add remaining butter to pan with shallots and garlic. Saute gently for 1-2 minutes, then add the reserved cooking liquid (be careful not to add what's left in the bottom of the bowl). Add the cream and simmer until the liquid is reduced by half and the sauce is thick enough to coat the back of a spoon.
  • Finally, seafood and tomatoes are added to the sauce and heated slightly. Season with salt and pepper, then add lemon juice.
  • Pour the sauce over the seaweed, sprinkle with red seaweed and serve.

chef james martin

James Martin first came to this earth on June 30, 1972, he wasexcellent chefTV presenter from the UK. His impact on the culinary scene has been enormous, and his initial career as a chef only served as a stepping stone into the wider world of food and cooking.

Through his television programmes, including popular cooking shows on major broadcasters, the BBC and ITV, he has been instrumental in changing the way food is understood and appreciated. For a decade between 2006 and 2016, Martin was the face and culinary genius of the popular BBC cooking series Saturday Kitchen. After retiring from the BBC, he continued to build his television portfolio at ITV.

His culinary journey on ITV included hosting James Martin's Adventures in France in 2017, James Martin's Saturday Morning Show, which began in 2017 and continues today, and Die Programs premiered in 2018 James Martin's American Adventure, combines his culinary expertise with entertainment to create a unique experience for viewers.

Martin was born into a farming family and from an early age he had a passion for the culinary arts. He developed his first culinary interest while helping his mother in the family kitchen. This led him to the prestigious Hostellerie De Plaisance in Saint-Emilion, France, where he received formal culinary training. He continued to hone his skills and successfully spent two years as a Pastry Chef at the renowned Chewton Glen Hotel in the South of England.

His transition to television began in 1996 with his debut and appearances in various cooking shows. His infectious charisma and his culinary knowledge quickly make him the absolute favorite of the crowd. In addition to his television career, Martin also works in journalism. Until 2013, he wrote a car column for the highly regarded British newspaper, the Mail on Sunday, expressing his passion for cars and motorsport.

As a restaurateur, Martin opened several restaurants, adding another layer to his impressive career. These include Leeds Kitchen, which served customers until 2013, a restaurant at the Talbot Hotel, which he left in 2015, and James Martin Manchester. Despite facing adversity such as some restaurant closures, he continues to improve and strive to reach new heights in his culinary journey.

Thanks to his culinary prowess, Martin is also teaming up with potato company Albert Bartlett in 2021, marking the revival of the SpudULike by James Martin restaurant chain. That same year, Martin made his debut in the wine industry, launching a selection of fine French wines in September.

Seeking education and inspiration, Martin imparts his culinary knowledge at The Kitchen - Cookery School in Chewton Glen, a facility that doubles as a cooking school and restaurant. Besides cooking, Martin has several other interesting hobbies and accomplishments. He earned his private pilot's license and even qualified as a helicopter pilot, further proof of his diverse talents. A car and racing enthusiast, he is a regular in motorsports.

To balance his busy career, Martin has been sharing his life with television producer Louis Davis since 2011. His outstanding contributions to the culinary arts and television have not gone unnoticed. Martin has received multiple awards, including being named TV Personality of the Year at the 2015 and 2021 Fortnum & Mason Awards. His passion for food is also expressed through his many cookbooks, including his book James Martin's Great British Adventure: A Celebration of Great British Food', which won Best Cookbook at the 2021 British Food Awards.

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