[theme music] Here we go!

JAMES MARTIN (VOICEOVER): I'm going on my most ambitious British adventure yet.

It's going to put a smile on your face.

JAMES MARTIN (VOICEOVER): Meeting some of the finest chefs in the world.

Raymond Blanc.

James.

JAMES MARTIN (VOICEOVER): Cooking my way from the far south.

You've got beautiful blue eyes.

JAMES MARTIN (VOICEOVER): To the northernmost reaches of the land.

It's a magical experience.

Whoa!

You've got to do this.

It's amazing.

And using some of the best produce you'll find anywhere.

It is a spectacular place full of amazing people and amazing food.

This is going to be a bit special.

And some of the places require a little bit more effort to get to.

JAMES MARTIN (VOICEOVER): I'll be traveling by land, air, and sea TONY SINGH: There, look!

- Look, dolphins!

TONY SINGH: Dolphins!

JAMES MARTIN (VOICEOVER): So join me as I explore the British Isles from islands to highlands.

♪ ♪ [scottish music] Today, I'm in Bonnie, Scotland.

And the launch pad of this epic adventure begins in Edinburgh at Waverley Station.

[cheery music] Waiting for me is my mate and top chef, Nick Nairn.

Hey!

JAMES MARTIN: I made it.

What's happening?

I knew you like trains.

I love trains.

My grandparents used to live on trains and work on trains.

This is going to be on your bucket list, The Royal Scotsman.

- The Royal Scotsman?

- We're going on it.

You're joking.

By the way, you're supposed to meet with a bunch of flowers.

[bagpipe music] It is pretty impressive, isn't it?

♪ ♪ JAMES MARTIN: This is-- The smile on your face.

On you go.

This is going to be great.

NICK NAIRN: Fantastic.

[cheery music] ♪ ♪ JAMES MARTIN (VOICEOVER): We leave Scotland's capital, Edinburgh, and head north across the River Forth towards Perth and the Scottish Highlands.

We'll be visiting artisan producers at Comrie and Port of Menteith, and the Grand Palace of Scone along the way, all the while enjoying luxury train travel and stunning scenery.

♪ ♪ This is all right, innit?

This is very swish.

It's a nice way to travel.

I like this.

JAMES MARTIN (VOICEOVER): We're about to meet operations manager Frederik Laseen to tell us more about this exclusive train.

Thank you.

Yeah, listen.

Cheers!

Tell me a little bit about the history of The Royal Scotsman.

Of course, of course.

Well, we've been around since 1985.

And so it started as a set of leased carriages that's taking your friends up north and traveling through estates and wining and dining and all the finest things that life has to offer, really.

- Yeah.

And all the cabins have-- they've got showers.

I mean, there's everything you want, really.

We'd like to think you have all the amenities you'd have in any five-star hotel, so your home away from home, really.

JAMES MARTIN (VOICEOVER): When you have a train load of people needing to eat restaurant-quality breakfast, lunch, and dinner aboard, you need a kitchen.

And there's only one way to see how it's done properly-- working it.

Right.

I wanted to do this dish, and the kind guys in the kitchen have let me just borrow this part of the kitchen before service really commences.

And I thought I'd do something 1920s, very art deco, retro sort of thing-- duck a l'orange with duchess potatoes.

This is a fantastic dish, but it's really simple.

First thing I'm going to do is get the duck on the go, nice little duck breast.

I'm just going to score this slightly over the fat straight into the pan.

And this is going to cook in the pan, No fat really for this one because what you're going to do is render down that fat in there.

We'll lose that out of the way.

Wash my hands.

Look at that.

I've actually got a sink here.

A bit of salt, bit of black pepper.

And we're going to cook that with a nice little bit of color just on the skin side.

Now, I'm going to serve this classically with duchess potatoes.

These have just been baked, really.

And they've been passed through a ricer.

And what we're going to do is just warm these up.

While they're in there, a bit of seasoning, a bit of salt a bit of pepper.

There we go.

Some nutmeg is the crucial bit to this.

Now, this is a fantastic potato dish that I wanted to do on this trip, particularly on this train, because it's one of the dishes that the last time I did it was at college, to be honest with you-- tastes amazing.

Get it warmed up, and then we take egg yolks.

Now, you need to do this while it's warm, not hot.

And this will enrich it.

Now, we're going to mix all this lot together.

And you see the egg yolks change the color of it.

Quick taste.

That is delicious.

And you want to fill up your piping bag.

Which is easier said than done on here, to be honest with you.

But what we do is just press our spuds down like that.

And then what you're doing is creating a little nest.

So you start off.

[joyful music] Now, if you are going to do this on a train, it's much easier to do this when the train pulls in and stops-- another one.

It's getting quite warm in this kitchen now, to be brutally honest with you.

So once you got to that stage, you can grab a little bit of melted butter.

Also, what you can do with this is you can fill it with a little bit of tomatoes, de-seed them and de-skin them.

Like that.

Touch of shallot, not too much.

And a bit of tarragon.

Mix this all up.

Salt and pepper.

♪ ♪ Take your nice little bit of tomatoes like this.

Stuff it in the center.

Now, you can do this before it's cooked or after it's cooked.

It's entirely up to you.

A little bit of butter, and then this, with our duck, can go in the oven.

I'll take this and this over here and put it in the oven.

So pop the duck in there, the little duchess potatoes.

Both of them are going to take about 5 minutes.

So next up, what we're going to do is going to take our orange.

And this is our sauce part of it.

And for that, we're going to take a little bit of orange zest.

What we want to do with this is basically make sure this is nice and thin or as thin as you can get it on a train, which that'll have to do, to be brutally honest with you.

It's as good as it's going to get.

And then with our orange other parts, what we're going to do is take our segments.

So you can then just peel this.

When you're peeling it, follow the shape of the orange so you end up with an orange shape.

Otherwise, you end up with a square orange.

Then we take our segments.

So once you've got the segments, we keep the juice, which you get out of this bit, and into the sauce as well, we're going to add a bit of brandy, bit of orange liqueur, which I might have a drink of in a minute, and some of this veal stock.

See you in a minute.

[tranquil music] ♪ ♪ [sizzling] That's ready as well.

So we've got the little duchess potatoes, the duck.

Take this off.

[pan sizzling] ♪ ♪ Then, we don't want this fat.

Get rid of that.

Pan on the stove.

Very, very simply, what we're going to do now is just use a little bit of brandy.

Get that in there, just a little bit, a little bit of orange liqueur.

Same time now, put the zest in, and then we deglaze it with this veal stock.

You can buy veal stock now from the supermarket.

It's much easier for you like that.

Veal stock goes in, a bit of orange.

This is where you put the orange juice in.

We're going to take a little knob of butter.

♪ ♪ So what you want to do now is get all the gubbins off the pan.

This is all the bits that are stuck to the bottom of the pan.

This is a wonderful, wonderful little dish, this, and one that really harks back to a time that is so special.

So then, when your sauce is about there, then we take the orange segments now, they're going to go straight in the pan.

You don't put those in at the beginning.

Otherwise, they're just going to go to a lot of mush really.

And then, it's a matter of serving it.

We can grab our plate, and we take our nice little bit of duchess potatoes.

Then, you take your duck.

♪ ♪ And then, of course, you take your amazing orange sauce.

It's a wonderful little sauce, classic duck a l'orange.

There's nothing better.

So there you have it, a classic dish, duck a l'orange with duchess potatoes.

Cheers!

JAMES MARTIN (VOICEOVER): An oldie but a goodie.

Delicious.

[upbeat music] ♪ ♪ I'm in Scotland aboard The Royal Scotsman with top chef Nick Nairn.

[chuckling] JAMES MARTIN (VOICEOVER): We've enjoyed the delights of luxury train travel and the glorious Scottish landscape.

And I took the challenge of cooking on a moving train in a tiny kitchen.

Is it because of this amazing scenery you get amazing produce?

Well, I'm going to go visit some deer, and I'm going to send you to a place I don't think you know this place exists.

I think it's really, really special.

OK, I'll take it.

I think you're going to enjoy this trip.

I take the challenge.

OK.

JAMES MARTIN (VOICEOVER): So while I find a place for my next cook at Scone Palace, I've sent Nick 25 miles west of Perth to Comrie to visit John Castley at his bakery at Cultybraggan Camp.

What an extraordinary place this is.

We're surrounded by some of the most beautiful rolling countryside in Scotland.

And these Nissen huts used to be home to a prisoner of war camp.

But now, they have some of Scotland's finest artisan producers.

And I'm going to go meet an Australian who does amazing things with sourdough.

[lively music] John!

Hi, Nick.

How are you going?

I'm good, mate.

I'm good.

What are you doing her?

Well, this is our rustic French country.

Yep.

It's a dough that's made with flour from Yorkshire, grown and milled on the farm.

It's essentially a sifted wholemeal flour.

So they sift out the coarse bran particles.

And what you're left with is a brown flour that makes a brown bread, but it's lighter than a wholemeal.

And this, this is sourdough?

Pure sourdough.

NICK NAIRN: So you have a starter?

Yep.

And they're going to proof in here for how long?

Proof in here for about an hour and a half to two hours.

NICK NAIRN: And then they're going to get baked in this big wood fired oven behind?

JOHN CASTLEY: Yeah.

NICK NAIRN: In here?

How did an Aussie get to be here in Comrie?

JOHN CASTLEY: Yeah, I worked in a wood fired sourdough bakery for a year.

Yeah.

When I left school in Melbourne, it was kind of way ahead of its time.

And that kind of kindled a passion for me for sourdough because we only use sourdough.

We use no yeast in that bakery.

But we're in Comrie.

Yeah.

NICK NAIRN: In a very strange building.

JOHN CASTLEY: Yeah.

It was where they kept the really hardcore Nazis, the senior officers.

NICK NAIRN: The bad guys.

JOHN CASTLEY: The bad guys during the war, the Second World War.

And it's been turned.

It's been repurposed.

It was bought by the community, by community trust.

NICK NAIRN: Yep.

And now, instead of filled with hate, it's filled with love.

JOHN CASTLEY: Yeah, yeah.

And it's really coming alive, the whole place, new businesses starting.

Yeah, we have a cheese maker next door.

And I would recommend popping in and-- NICK NAIRN: Good cheese there?

JOHN CASTLEY: Yeah.

NICK NAIRN: Now, what else do you make apart from this particular sourdough?

OK, so we make a range of breads, and then we do a range of pastries, croissant.

Pain au chocolat.

Pain au chocolat, almond croissants.

- But with sourdough?

- Yep.

NICK NAIRN: I've never come across that before.

JOHN CASTLEY: It's pure sourdough, yeah.

NICK NAIRN: Wow.

It's just every day is a school day.

It's just amazing.

I am-- JOHN CASTLEY: And they are-- they're very good.

NICK NAIRN: Yeah.

Now, I need to take James a sourdough.

Is there one that would be particularly suitable?

JOHN CASTLEY: You're going to have to take your pick.

NICK NAIRN: That's some selection.

Wow.

So this kind of looks about the right size for what he wants to do.

What kind of loaf is this?

JOHN CASTLEY: That one you've got right there is the rustic French country.

It's made with a sifted wholemeal flour.

That's the one that's organically grown and milled on the farm in Yorkshire.

Don't have one that kind of shape, by any chance, do yo?

I happen to have one that I made earlier.

Ah.

There you go.

Fabulous.

John, thank you so much.

James, you are in for a treat.

So I've got the bread.

And now, it's a big journey next door for the cheese.

[lively music] ♪ ♪ Drew.

- Hello.

- Nick.

- Nice to meet you, Nick.

- How you doing?

Good.

Now, what makes your cheese special?

So we make three cheeses.

But the special cheese is the Strathearn.

It's a washed rind cheese made with cow's milk.

NICK NAIRN: So where do you get the milk from?

So when we started making the cheese, we tried to get everything from local produce.

So everything is from the Strathearn area around about Crieff-Comrie area.

NICK NAIRN: Fantastic.

And how long have you been doing this?

DREW: This is our fourth year.

NICK NAIRN: Fourth year?

DREW: Fourth year, now, yeah.

And we wash it in a local whisky-based brine.

So there's obviously a couple other secret ingredients as well.

But we put Glenturret, a 10-year-old malt whisky, in the brine.

10-year-old malt whisky, James.

I'm bringing you something pretty special.

JAMES MARTIN (VOICEOVER): Nice hairnet.

I can't wait to try some.

Meanwhile, I've been exploring Scone Palace near Perth and walking in the footsteps of Scotland's founding fathers.

Scottish kings were crowned at Moot Hill on the Stone of Scone, better known as the Stone of Destiny.

That was until Hammer of the Scots, the English King Edward I, took it to Westminster Abbey in 1296.

This famous site is steeped in history and is well worth a visit.

I found the perfect place for my next cook.

This is like a stuffed sandwich.

It's basically a nice ham and cheese toasted sandwich that you can enjoy picnicking in a wood.

And this is a beautiful wood, by the way.

Everything on this table, everything has come from Scotland, everything.

Even Scottish wood that we've just heated up in our barbecue-- fair enough, it's from a petrol station.

But it's Scottish wood.

So the first thing I'm going to do is make our nice little white sauce.

For that, you need some butter.

And what we need to do is just melt the butter, and this is going to be a little cheese sauce.

The key to this don't add too much flour.

Otherwise, it creates it too thick.

Plain flour into the butter.

And we're just going to whisk this up to create a nice little roux.

And then we add our milk, so full fat milk, just a little bit.

And you keep whisking this over the heat.

And you'll see, it'll actually thicken up.

You see?

Look.

But what you do is keep persevering.

You keep adding a little bit more milk.

You don't pile in it all at once.

That way, you don't get any lumps.

And then while that's happening, a bit of cream.

So it's a combination of the two, really.

But look, we just mix this together.

For this one, I'm going to make it slightly thicker because I want it to absorb into our bread.

So I'll just leave that to one side, then turn my attention to the cheese.

So I've got some local Scottish cheddar.

Now, this, you can use a little bit of Stilton as well, blue cheese.

Just stuff it full of anything you like.

And I like ham, and I like cheese.

Some people say he likes it too much.

I can hear it from the people watching this clearly.

But look, you stick this in here, a few bits to make your sauce.

[grand music] A little bit of black pepper.

We've got some salt.

So we've got a nice bit of sauce.

That is kind of what we're looking for, really, more of that sort of appearance.

So I'll lose that to one side.

Now, meanwhile, we'll pay attention to this beautiful piece of bread that Nick grabbed earlier-- absolutely gorgeous for this.

So you just take slices, and you cut in about 2/3 of the way down the piece of bread, not all the way through, just 2/3 of the way.

♪ ♪ Right the way down there.

So this, it's like a musical instrument.

Look at that.

So it just opens up.

And then we're going to use all those gaps to stuff it full of all different flavors.

But what we're going to attempt to do is cook this on a barbecue.

So for that, I want a bit of paper, first of all, and some tin foil.

[foil crinkling] To make one big piece of tin foil like that.

So you just take each knob of butter and you just stick it in the hole.

So once we've got all the butter in the bread-- I need an assistant for this.

Sam?

She's a legend.

I want you to hold each-- that's it.

We take some of our cheese sauce.

It goes in the gap.

♪ ♪ Now, there's two reasons why I do this, one of which I don't want cheese sauce all over my fingers.

Thank you very much, Sam.

Next, what we're going to do is take our ham as well.

Just look at this.

Look at this ham.

And we're going to take each individual piece of ham and slide it also in the gaps.

There we go.

[lively music] It's looking good.

♪ ♪ So once you get your sandwich like this, you can grab some greenery as well.

So we've got some parsley.

♪ ♪ In the top.

♪ ♪ So then we're going to take some cheese.

Nick kindly got a selection of cheese as well, all local cheese.

And we can just crumble this on.

Whichever cheese you want, that's the thing with this.

But then what we're going to do, just to finish this off, take a bit more of our sauce over the top.

Me, too.

You've got to double this to serve two.

I know.

It's unbelievable, but look.

[giggling] ♪ ♪ Put the cheese on it as well.

We're going to wrap this tin foil like that.

I was not very good at wrapping presents, to be honest with you, but look.

[foil crinkling] And we're going to use the wood as a nice little base to stop our bread from burning.

And then I'm going to take this and just drop it straight on our barbecue like this.

And we're going to take this, and we're going to cover it up with a wet towel and pop it over the top, and we leave it.

And we wait.

For how long?

I don't know, but we just wait.

♪ ♪ Shall we have a look?

Oh!

♪ ♪ Towel's knackered.

But what we end up with-- ♪ ♪ This could have worked.

♪ ♪ JAMES MARTIN (VOICEOVER): All Scottish and totally tasty, cheese and ham toastie.

[upbeat music] ♪ ♪ Today I'm in Scotland, where we continue our amazing train trip aboard The Royal Scotsman, where I'm joined by my mate and acclaimed chef Nick Nairn.

♪ ♪ It's a great way to see it, though, isn't it?

In many respects, it's the only way to see it.

Yeah.

NICK NAIRN: And all of this journey, everything's just been changing.

It has.

The light, landscape, the people.

I've put weight on, more weight.

[laughing] I've got to get it to a DJ later.

Yeah.

Last time I wore my kilt was in somebody's wedding about a year ago.

And you know what's amazing?

This train goes on for four days.

Four days!

You can stay on it for four days.

JAMES MARTIN (VOICEOVER): On our trip so far, Nick went to a bakery at a former prisoner of war camp near Comrie.

Every day is a school day.

It's just amazing.

JAMES MARTIN (VOICEOVER): And I cooked up a ham and cheese sandwich feast in the beautiful grounds of Scone Palace.

[lively music] ♪ ♪ Now, I'm calling in at Cassafuir Deer Farm, 25 miles northwest of Sterling, on the edge of the Loch Lomond and Trossachs National Park.

JAMIE HAMMOND: Come on, boys.

JAMES MARTIN (VOICEOVER): Jamie Hammond is a wildlife management officer for Scottish National Heritage.

And part of his role is to oversee the welfare of wild deer.

He's a busy man.

And while he does his day job, his wife, Natalie, helps run their very own deer farm.

♪ ♪ Well, it's not a bad place to set up a farm, is it, really?

Not at all.

Yeah, when the sun is shining.

Yeah, when the sun shines-- but I suppose it can change quite dramatically.

Interestingly enough, how you lot started, you were both farming background, but very different.

None of you were deer farmers.

Yeah, I suppose my family had a sheep farm down in Dumfriesshire, which we sold just after foot and mouth.

And my family farm.

Christmas trees.

JAMES MARTIN: Christmas trees?

Very different to this.

Yeah, they don't move around quite so much.

Exactly.

So whose idea was it to set up this place?

Because you actually work with-- - I do, yeah.

- The wild deer population.

Yeah.

So I have a full-time job working for Scottish Natural Heritage that involves wild deer management all over Scotland.

So I have an interest in deer, anyway.

We obviously had the farming background, had an interest in getting back into farming.

And I suppose deer was the natural progression into that.

Hold on a minute.

You've got a full-time job?

NATALIE HAMMOND: Yep.

This is my full-time job.

JAMES MARTIN: Exactly.

She's now taking over you.

Natalie does most of the work.

JAMES MARTIN: And you mention a fair investment, really.

I mean, looking around here, I mean the fencing alone, there's literally miles of this stuff around here.

Yeah, that's the big thing with deer is if you're transforming from traditional stock farms to deer, the infrastructure-- obviously, a lot more fencing.

You've got to keep them in sheds, handling systems.

So I suppose that's the difference, the specialist bit.

So it's a fair investment in that.

But you kind of need it to be able to do it properly.

Yeah.

[calm music] ♪ ♪ Hello, darling.

You had a baby!

Now, interestingly enough, I saw one of them.

It's like a pet to you.

She is.

We overwinter our calves.

And so they get used to my voice and me being in there.

But she's a particular favorite of mine.

Because we're obviously farming red deer here and we've got-- there's other species aren't typically farmed.

Fallow deer, you might have in a park.

But generally, your roe, your sika, your fallow are more akin to what you would get in terms of wild venison.

But there's also a big difference between male and female in terms of taste as well.

Yeah.

I mean, it's the males, lots of hormones going, testosterone.

That does give the meat a kind of much stronger, gamier taste.

And it's interesting.

I mean, I've been on deer farms before, and the pasture is not like this.

It's green grass, and that's about it.

But you've got-- I mean, you've got loads of clovers in here, wild flowers.

You spend a lot of time on the ground.

Deer will generally eat anything.

Yeah.

The more you put into them, the better the output you get.

I mean, they seem quite calm and quite-- but they're still quite-- they're still a wild animal.

They are.

The hinds are tremendous.

They're very trusting.

When they've just had their calves, give them a bit of respect just the same way you would a woman that's just had a baby.

Just give them a little bit of time.

But otherwise, they're very friendly and affectionate.

And the stags, during the rut, have a very-- they become very male.

And they're quite territorial.

But fundamentally, if you treat them with respect and you're a calm person, they will react to that.

And how important is venison to Scotland?

Hugely.

I mean, we know that deer are one of the iconic figures of Scotland.

I mean, we've got a fairly significant deer population that's managed for a variety of reasons, whether that's for foresters protecting forest interests, whether that's for land managers in terms of different habitats, or farmers protecting crops.

And then obviously, there's a kind of sporting asset there in terms of deer stalking.

And therefore, venison is effectively the output of that.

It's not wasted.

It's a valuable meat.

As we've said, it's great, tastes good.

It's good for you.

Well, these are spectacular.

Is there any chance I can feed some?

Yeah.

We'll go down.

We've got some three-year-old hinds and calves down the bottom.

- Sounds good.

JAMIE HAMMOND: We'll see if we can get you in amongst them and have a look.

[gentle music] JAMES MARTIN (VOICEOVER): My visit to this place has inspired me for my next cook.

Now, this dish is as spectacular as the views of Stirlingshire.

That farm, when you looked out, it was just absolutely stunning.

And it produces this amazing meat.

Now, this is the venison.

And I'm going to do a kind of flatbread, really.

It's a little bit different flavors, a little bit of chimichurri sauce.

But it all sort of blends in together.

But the first thing we do is we're going to marinate our venison.

Now, this is a beautiful bit of loin here.

And the reason I'm using loin is the speed of which I'm going to cook it.

So what we need to do is slice this up.

And once we get to this stage, I'm just going to make our little marinade for this.

Now, the marinade contains just a few spices.

I've got some garam masala here, a little bit of cumin, a touch of chili, mild chili, and then some nigella seeds.

I'm going to pop that in here and then combine that with a little bit of oil, and then give that a mix together.

Once you get this mixture done, a touch of salt and pepper.

And then simply just pop the meat straight in and combine all this lot together.

There's something about venison, really.

The color of it is just spectacular.

Mix all this lot together and just leave that to one side.

So with our venison, we're going to serve this with a smoked yogurt.

It sounds more complicated than it actually is.

So what you do is you get a little pan over here and then get some tin foil.

And what you do is you just put that on the heat.

And very, very simply, we pop a little bit of rice in, then we pop in the tea.

Now, you must use the combination of rice, tea, and sugar.

Otherwise, it kind of burns really.

And demerara sugar.

And what you're looking to do is allow this to heat up, and you'll see it caramelize and start to smoke.

And what the tin foil will do is just protect the pan.

So as this starts to smoke a little bit, get yourself another bit of tin foil because we can sit the yogurt onto this.

What you're doing really, with this thicker piece of tin foil is just keeping it away from the heat because what I'm going to do is just take a little bit of this yogurt and smoke it.

But if it's literally on the heat, it'll start to cook and split.

Take it off the heat now.

You can see it's smoking away nicely.

And we just cover it over like that.

And we can just leave that, just let it sit there.

Now, I'm going to create a little flatbread with this to go with our venison.

We've got some touch of flour over here, a little bit of dried yeast, a pinch of salt.

Keep the salt away from the yeast, and then we add some water.

But also, when we add water to this, we also add a little bit of yogurt.

Any yogurt will do.

Plain yogurt, [pause] not an apricot yogurt.

Now, what yogurt will do is add a nice little sharpness to it and a little bit of acidity.

And that acidity will work really well in this bread dough.

A little bit more water.

Now, I'm using strong plain flour for this.

So once you've got the dough like that-- and it needs to be quite tacky.

So that's exactly what we're looking for, like a usual bread dough.

Now, what we do is cover it over, allow this to proof.

And then what we end up with is this classic dough here.

So this has been proofed for a couple of hours, that's all.

You can grab the dough like that.

Don't be too precise with this as well.

You're not making a loaf of bread.

You don't have to be exact with it.

So with our dough, once you're happy with it, a little bit of oil, olive oil.

And then nothing else, really.

Set the oven quite high.

This is 240 degrees, so a really, really hot oven because this is only going to take about five minutes to cook.

So while your flatbread's in the oven, we can then think about cooking our venison, so a little bit of oil.

And we just take our venison in a nice hot pan and seal it.

[pan sizzling] Get a nice bit of color on it.

[pan sizzling] Turn it over.

And then I'm just going to stabilize this with a little bit of stock.

This is a little bit of beef stock.

I'm going to cook this just simply for about 3 or 4 minutes, gives it enough time to make our little chimichurri sauce.

It's garlic, chili, shallots, mint, coriander, touch of oil, and a bit of vinegar.

[upbeat music] ♪ ♪ Starting off, take the shallots, garlic, and the chili and blend this up.

So you take plenty of mint, plenty of coriander.

That gets thrown in as well.

Some oil.

And then this is different to a pesto.

What you do with chimichurri, you add vinegar-- particularly, red wine vinegar.

Give it a blitz.

[food processor whirring] ♪ ♪ Just simply plate this up now.

We can get our flatbread out of the oven, and then it's up to you which one you put on first.

But I would go for this venison.

Put this on here.

It's a real fusion of different flavors, but it works so, so well, this.

You've got this amazing little sauce, a bit of that.

You can grab your smoked yogurt.

Now, the yogurt won't change color, but the taste is spectacular.

You can just put little dobs of it on, some of this chimichurri sauce.

A bit of that.

And then the mint and coriander.

And then just to finish off, a little squeeze of fresh lime juice over the top.

So there you have it, a dish from all over the place using Scottish venison.

JAMES MARTIN (VOICEOVER): The best of Scotland with a South American twist.

Delicious.

[whimsical music] Today, I'm in stunning Scotland, traveling aboard the Bellman Royal Scotsman train with top chef, Nick Nairn.

Can't wait.

JAMES MARTIN (VOICEOVER): We've enjoyed a taste of luxury, visited some amazing Scottish producers.

John, thank you so much.

JAMES MARTIN (VOICEOVER): And as the train heads towards Aviemore in the Scottish Highlands, we're dressing up for a fine dining experience.

I feel like I should be serving drinks, to be honest with you.

[knocking] What?

JAMES MARTIN: Come on, dinner's up.

Look at you.

[laughter] - It's a kilt.

- Look at that.

Have you never seen a kilt before?

Spin round.

Yeah?

JAMES MARTIN: Let's go for dinner.

Have you got anything underneath that?

No.

JAMES MARTIN: No?

Of course not.

JAMES MARTIN: I've got to eat.

JAMES MARTIN (VOICEOVER): We're taking in the elegance of the vintage dining car and about to meet executive chef, Mark Tamburrini.

How are you doing?

How are you doing, Mark?

Nice to meet you.

Have a seat.

- Thank you.

Come and join us.

So this is the calm before the storm, is it?

Just a bit.

I mean, how long have you been working on a train?

I've been here for nine years.

Nine years?

And it's more difficult than working in a conventional restaurant?

It has its challenges.

It's obviously, the logistics of orders and obviously, the moving of the train.

JAMES MARTIN: Yeah.

So when we're making food, its plating, you have to think about angles and plates moving towards you.

So it can be a challenge.

JAMES MARTIN: Yeah.

And also, you pick-- your menu reflects to where you visit as well, which is hugely influences you.

As much as we can, we'll pick up beef that comes from Aberdeen, Aberdeen up in Angus.

We'll get it because we go past there.

We go Arbroath Smokies, we go past there as well.

So as much as we can, we try and build that into the menus.

NICK NAIRN: And what kind of service is it?

Is it quite formal?

We're obviously expecting something quite-- Lunch and dinner is slightly different.

Lunch is a bit more relaxed, whereas dinner is obviously a formal evening.

So how many covers can you do here?

We can up to 40 people.

So it is basically like running a hotel on wheels.

Yeah, it's like a country house hotel on wheels.

NICK NAIRN: Sorry to interrupt, but what about the wine cellar?

Do you have an extensive wine cellar?

MARK TAMBURRINI: It's well-stocked, well-stocked.

Enough.

It's enough.

They knew you were coming on, you see.

NICK NAIRN: Exactly.

JAMES MARTIN: It is very, very special.

So I know you're going to be busy in the kitchen, so I'm looking forward to something to eat.

So thank you for popping in.

- Thank you very much.

JAMES MARTIN: Thank you.

- Mark.

[whimsical music] ♪ ♪ JAMES MARTIN (VOICEOVER): I can't wait for our starter No, that's James's butter.

There we are.

Where's mine?

Thank you.

Warm bread rolls made on the train, what could be better?

We've stopped.

Yeah, I don't know where we are.

I can't pronounce it.

It's over there.

FREDERIK LASEEN: It's Dunkeld.

NICK NAIRN: And Birnam.

Till Birnam wood should come to Dunsinane, Hamlet.

I've got no idea what you're talking about.

- Hamlet.

- I'll tell you what.

Look at that.

It looks amazing, doesn't it?

Scallops.

NICK NAIRN: Stunning, beautiful-- three large hand-dived scallops.

JAMES MARTIN: I'll tell you what.

There's no food cost on here.

Two little arancini?

I don't know.

What do you reckon?

NICK NAIRN: It smells like a curry oil.

But until I actually-- Chorizo.

Chorizo.

Chorizo.

NICK NAIRN: Oh, yeah.

Oh, wow.

That is very good.

We're on a train.

JAMES MARTIN: I know.

And I don't know anything about Hamlet.

That's Hamlet.

I've got it mixed up.

It's Macbeth.

The first one was Macbeth.

[laughter] It was Macbeth with burning woods.

[laughing] Oh.

Muppet.

NICK NAIRN: I feel a right Charlie now.

I'm going to savor this scallop.

JAMES MARTIN: So, I don't know.

Is this a northern thing when you do this?

No.

JAMES MARTIN: With bread and butter?

I like this.

It doesn't matter whether you're dressed up in a DJ, but I quite like doing this.

I'll tell you, as a chef, when the plates come back into the kitchen, the biggest compliment you can pay the chef is to have had your bread in there.

It's a bread line.

Bread line.

[joyful music] ♪ ♪ JAMES MARTIN (VOICEOVER): Our mains are on their way.

♪ ♪ I smelt it coming in there.

Look at that.

NICK NAIRN: Oh.

Oh.

That's not a small portion.

Oh, beautiful.

NICK NAIRN: It looks and smells-- JAMES MARTIN: The beef.

NICK NAIRN: Astonishing.

Little fondant potatoes, some green beans, some kind of cheese butter?

JAMES MARTIN: Yeah, blue cheese butter.

NICK NAIRN: Oh.

Man, look at that.

You know this is going to taste good, though, don't you?

You don't even have to taste it.

I know.

JAMES MARTIN: Well, you do.

NICK NAIRN: No, but that's innate chef.

It smells fantastic.

[train running] Stunning.

Stunning.

JAMES MARTIN (VOICEOVER): While we finish our gourmet meal, let's wind the clock back a little for my final cook on my trip to Scone Palace.

It really is an amazing place, this.

Especially when the sky is like this.

It's exactly what Scotland is.

I mean, just look at this-- beautiful, beautiful.

And I thought I'd do a dish that's kind of perfect for this, really.

It would be served in banquets.

Be quiet!

[peacock crying] Peacock is what I'm going to serve in a minute.

But I thought with this one, we'd do a dish that's served a lot in houses like this.

It's lamb, but it's also because it's great around this area.

But ratatouille-- so ratatouille is a dish that you don't often see on menus anymore.

But made properly, made simply, and cooked well, it is truly delicious.

I'm going to do that with a little salsa verde.

So we've got leg of lamb steaks.

I've thickly cut them.

So for this, we're going to simply cook them.

But I'm going to use the flavors of this area as well-- heather.

Because heather, when you cook it over coals, taste the food.

You get an amazing flavor from it as well.

But you put the heather on it like this.

Pop the lamb on and cook them over this heather.

[grill sizzling] So no salt and pepper on it because, obviously, the salt and pepper is going to burn on this.

It's just going to fall off.

You're better off seasoning them afterwards, to be honest with you.

I'm just going to leave this to cook.

So wash my hands, and then we're going to turn our attention to the ratatouille side of it.

But the whole point of this is they've all got to be cut about the same size.

So you take your peppers first.

Now, I wanted to do this, because when I was a young lad, I used to work in a house similar to that-- not a palace.

It was at Castle Howard working in the kitchens, and I used to cook this dish.

Brings back memories of my childhood.

But just look at that.

They cook amazing.

Look at this.

These are going to take about 4 or 5 minutes to cook all the way through.

And then while they're doing that, we can take our aubergine.

And I cut this a sort of similar size to the peppers.

Chop it all up.

Courgettes the same as well.

[tranquil music] ♪ ♪ Like that.

[peacocks crying] And then take our lamb out and just leave it to rest.

It's like all barbecued meats.

Don't just put it straight on the plate and eat it.

Leave it to rest.

Meanwhile, we can turn our attention to our little ratatouille.

So pan on the stove.

So we'll just take some onions.

It's important, too, when you're slicing this or chop them all is you do these in little piles because the secret of a good ratatouille, it's got to be cooked in a particular order.

You don't just chuck it all in.

A touch of garlic.

[chopping sounds] And then really, really good extra virgin olive oil.

Cook whichever veg takes the longest to cook first.

So obviously, the onions are going to go in first because they take the longest.

[pan sizzling] So we're cooking this without color, really.

And you do this every minute roughly, add a veg.

Now, you can add the garlic, because if you add the garlic too early, it burns and goes bitter.

And then you add the courgettes.

So while it's cooking, we can also chop our tomatoes because this is where you get the sauce from.

You want to taste each individual flavor with it, together with the lamb and everything else.

The same time, we can add our peppers.

[pan sizzling] Now, we can add our aubergine and our tomatoes.

[pan sizzling] So as it's cooking, we'll season it up.

And a pinch of salt.

And this is where you can add a little bit of oil.

Now, don't be tempted to put tons of it in.

Aubergines are like a sponge.

They absorb the oil.

And then when they've had enough, they just basically dump it out like mushrooms.

So just gently, gently cook this now.

And then while that's stewing, we can just add some basil to this.

You can either chop it or you can just rip it up.

But that's going to go in there as well.

And with this, you don't need gravy, you need a sauce.

But I'm going to do a green sauce, not a pesto but a salsa verde, which is done with capers, anchovies.

Take garlic.

[chopping sounds] Like this.

Pop that in there as well.

You take two different types of herbs.

We've got mint and we've got parsley, and just chop it all up together.

So mint and parsley, capers, anchovy, and the final bit with just some lemon and lemon zest.

Now, you can do this in a food processor.

Just give it a quick blitz, enough so it's slightly chunky.

No comment.

I know what you're thinking.

This is a great sauce that you can do not just with lamb.

You can do it with chicken.

You can do it with steak.

You can do it with fish.

We've got some lemon, a bit of grated zest of a lemon.

Take some lemon juice, just a little pile of that on it as well, together with some olive oil.

[peacocks crying] And you mix all this lot together to create an amazing little green sauce.

It's packed so much of a punch, this.

Nearly there with our ratatouille.

Look at this beautiful color from this.

And then this is where we can turn our attention back to our lamb.

Give this a quick season up-- some black pepper, a bit of salt.

And then I'm going to take some heather honey over the top of the lamb.

Just take a little bit of oil.

[pan sizzling] Scottish bowl.

This is a Scottish bowl.

We bought it on the trip.

And we take some of this amazing ratatouille.

You see, it's not a stew.

Each individual veg, you can taste.

You take a nice piece of the roast lamb.

Sit that on the top.

You've got some of this fabulous salsa verde.

Local lamb with wonderful veg, a salsa verde, perfect for this location because that dish has got history like this place has.

You've got to love Scotland.

JAMES MARTIN (VOICEOVER): And back on board The Royal Scotsman, we're celebrating just how special this entire trip has been.

You see, this is the perfect end to the perfect day.

I agree.

Do you know what?

I was so excited to come to this neck of the woods because the food that you have here is just incredible.

You came back with a smile on your face about the bread.

I mean, the venison, just to see those coming over the top of the hill, it's just an iconic picture of Scotland.

The entire trip was amazing.

The train is just unbelievable.

And I'm so pleased you came to my country and you found the best of Scotland.

And when it's as good as this, it's probably as good as it gets.

To Bonnie Scotland.

NICK NAIRN: To Bonnie Scotland.

[theme music] ♪ ♪ ♪ ♪ ♪ ♪