[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.

♪ ♪ [upbeat music] JAMES MARTIN (VOICEOVER): Today, I'm on the Isle of Skye, off the west of Scotland, where the coastline of sea lochs, combined with the Cuillin mountain range, create a stunning landscape.

JAMES MARTIN: So this is it, welcome to the Isle of Skye, a place where I've always wanted to come and visit.

It's home to some amazing restaurants, beautiful scenery and fantastic produce.

Roads need sorting out, though.

[chuckles] JAMES MARTIN (VOICEOVER): But first, a quick detour to pick up top chef and my old mate, ultimate Scotsman Tony Singh.

[laughter] So what do you know about the Isle of Skye?

It's stunning, on the west coast of Scotland.

Yeah.

TONY SINGH: I've got friends here, but my thing with Skye is the seafood.

JAMES MARTIN: Oh, yeah.

It's just-- The fish and seafood is spectacular.

You just cannot beat it.

It is the best.

The best.

JAMES MARTIN: And when did you decide to be a chef then, when was that?

Was that-- - 16, as soon as I left school.

- 16?

Yeah, YTS.

I was lucky enough, once I'd done my training and everything, to work up in the Highlands.

You were there, you are doing what you loved doing, I was in the kitchen, you had the best produce.

It was a young crew, you couldn't go out, there was partying hard and working hard.

So it was good and I was hooked.

And I loved it.

Hey, look, another Mini.

There you go, woo!

JAMES MARTIN (VOICEOVER): Skye is a world-class tourist destination, a mecca for walkers and climbers.

It's rich in history, everything from dinosaurs, clan warfare, the Highland clearances, and the infamous Bonnie Prince Charlie.

At 50-miles long, Skye is the largest of the Inner Hebrides, and connected to the mainland by a bridge from the Kyle Of Lochalsh.

The capital, Portree, is on the east coast, but we're heading to Torrin and a unique place sheltered beneath the Bla Bheinn mountain.

Why don't we pop in here?

Farm shop, local produce.

TONY SINGH: Mrs.

Mack's Tea and Coffee.

JAMES MARTIN (VOICEOVER): We're meeting Sarah MacKinnon, who set up her shop in an old shipping container.

JAMES MARTIN: How brilliant is that?

TONY SINGH: Look at that.

JAMES MARTIN: I love places like this.

TONY SINGH: Prawn rolls.

JAMES MARTIN: Prawn roll.

Now, look at that for a view.

TONY SINGH: It's just awesome.

JAMES MARTIN: It's like a little TARDIS.

Hey there.

TONY SINGH: Hiya.

JAMES MARTIN: How are you doing?

- Oh, wow, look at this.

- Good.

How are you?

JAMES MARTIN: How are you doing?

James.

- Hi.

- Tony.

- Tony.

Nice to meet you.

- Nice to meet you.

JAMES MARTIN: Good to see you.

Now, tell me about this place, it's the end of a lane.

Yep.

Well, I started it back in December 2017.

JAMES MARTIN: Right.

Bought the cabin, 50 quid at a sale.

So this is 50 pounds?

SARAH MACKINNON: 50 pounds.

TONY SINGH: But the view is priceless.

SARAH MACKINNON: Absolutely.

Tell me about this beef, then.

SARAH MACKINNON: So this is Bla Bheinn beef, it's Shorthorn cross Highland beef.

JAMES MARTIN: Sounds pretty-- it looks pretty good.

Looks pretty good, but my eyes are drawn to the prawn, sorry.

JAMES MARTIN: I tell you what, can we-- can we grab some of these prawns?

SARAH MACKINNON: Yeah, absolutely.

JAMES MARTIN: Is that all right?

So I know-- I've got my eye on these, he's got his eye on the cakes.

TONY SINGH: That looks awesome.

So who's made that, you've made it?

So that was my mom that made that cake.

TONY SINGH: Can we get two bits of cake, please?

SARAH MACKINNON: Yeah.

Do you want it on the same plate or would you-- No, I might lose a finger if James is eating.

[laughter] You know, it's like-- JAMES MARTIN: Hang on, I'm a Yorkshireman, I'm not that bad.

Look at this, Skye coffee.

SARAH MACKINNON: Skye coffee.

TONY SINGH: Coffee Roasters, brilliant.

I'm going to treat you to that.

I'm going to get.

- Thank you very much.

Is that all right?

What's the most popular thing that you do?

It's got to be the beef.

TONY SINGH: Yeah?

Yeah, it definitely is.

We planned just to do one cow a year.

TONY SINGH: Uh-huh.

We're now on number nine.

TONY SINGH: That's a lot for out of here.

SARAH MACKINNON: It is, yeah.

JAMES MARTIN: Right, how much for this lot?

Let's call it 15.

- Let's call it 20 quid.

- Thank you.

Keep the tip.

One for you.

Thank you.

- One for you.

- Thank you.

Marmalade.

Yes, thank you.

Thanks, guys.

JAMES MARTIN: Cheers.

TONY SINGH: Thank you.

- Bye!

TONY SINGH: So is it cake first, or prawns?

Or prawns then cake?

Or prawns and cake?

Cake.

JAMES MARTIN: Prawns.

[laughter] I knew you'd go for cake first!

Oh, look at that.

JAMES MARTIN: Eh?

See, I don't know what is a better view.

That, or that.

Or this?

JAMES MARTIN: Is it good cake?

Fantastic cake.

JAMES MARTIN: Is it?

I mean, that is a slice of cake-- oh, sorry.

[laughs] Sabotage!

Wonder if-- oh.

Tony, I've got a chicken on my foot.

TONY SINGH: Is that a joke?

[laughs] JAMES MARTIN: No, I've actually got a chicken on my foot.

Chef, I got a chicken on my foot.

JAMES MARTIN (VOICEOVER): Told you it's special.

Now, after that, I can't cook chicken, can I?

So I found quite a nice spot nearby for my next dish.

Now for this dish, I thought I'd utilize the amazing produce from literally just out there.

I'm going to use these mussels to create a wonderful little dish with a bit of monkfish, which is from a bit further away, so I'm just going to do this with a little tomato ginger sauce, really.

Nice and easy.

So the first thing we do is cook our mussels, pan on the stove, bit of wine, just a touch in there.

And then we just take our mussels.

Now you need to check that these have been de-bearded.

And then, once you've de-bearded all the mussels, we just grab these, and chuck them in the pan.

Stick that in there.

Lid on.

[soft music] And while that's cooking, we'll turn our attention to our nice little sauce.

We're just going to take our little shallot and basically dice it as fine as you can.

Bit of garlic.

Touch of that.

Meanwhile, we can take our ginger.

Now, with your ginger, you've got to buy it with, like, a smooth skin.

You don't want ginger with a wrinkly skin.

Wrinkly skin means dry ginger inside.

We're just going to grate this up, do this, get it nice and fine.

There we go.

Mussels are ready.

Straight into a pan or a bowl like that, because we're going to use those in a second.

Meanwhile back on here, I'm just going to take a little bit of butter and create a nice little sauce to go with our monkfish.

Garam masala, bit of that in there.

Then this just basically just warms through, like that.

We just leave that to one side.

Meanwhile, we've got another pan.

Touch of butter and then cook all of our ingredients here.

Our ginger, our garlic.

Now while that's happening, we turn our attention to our tomatoes.

These are beautiful, fresh tomatoes.

What I've done with these is basically just de-skin them and de-seeded them.

By taking the skins off and taking the seeds out and just chopping them all up, you'll end up with an amazing sauce as it starts to wilt down.

You want to cook that ginger and garlic without color.

Right, these go in here.

In we go with your tomatoes.

I'm going to use the liquid from the mussels for this.

And we just take this, and pour that on there.

We're going to sweat that down for about 10 minutes.

Bit of salt and a bit of pepper.

I'm going to use these amazing mussels, here, to stuff some monkfish.

The flavor of fresh monkfish from here is just spectacular.

Just check out that fella.

Is fabulous from this part of the world and it's got a bone running right through-- less of a bone, really, more of a cartilage, really, running right down the center.

So just take your knife and you slide it all the way down like that.

And this is the reason why monkfish is fabulous if you can get it whole like this, because roasted on a barbecue, it is truly delicious.

And then underneath the little monkfish, you've got like a little skin.

It's a good idea to remove that skin because it can get quite tough.

We've probably just cut this into a nice chunk, like that.

So all I'm going to do with this, once you've got your nice little piece of monkfish, we're just going to-- just cut it about halfway through.

You can season it.

Black pepper.

Pinch of salt.

You can then take some parsley, just pop it down the middle.

Just a touch of dill, and then we're just going to grab our mussels and sit them in the center, like that.

And make sure you tuck them in.

Bit of string, put a little knot in it and then start at one end.

Like that.

You just pull it tight, really.

And you keep going all the way down.

See, this is the boring bit.

So while I'm doing this, go look at a big hill.

[bright music] Two skewers.

And the reason why I use two, if you don't, it just rolls around in the skewer.

And then what we're going to do is take our little butter pour that over the top.

We take this and just put it on the barbecue.

On here for about 10, 12 minutes, done.

Now, this tomato just reduces down and you get this amazing flavor, not only from the tomatoes, but that delicious bit of ginger in there as well.

Pop a few bits of mussels around as well.

A nice bit of roast monkfish does look amazing, especially when you just grab it like that.

Look at the color of that.

Look at that underneath there!

Like a mega fish finger, look at it.

We can then just take our skewers and pull them out.

Do you know what?

I'm quite chuffed with that.

If you want to take the string off, take the string off.

[upbeat music] JAMES MARTIN (VOICEOVER): I'm on the amazing Isle of Skye, with my mate, top chef Tony Singh.

The only problem with these Minis, is that.

Yeah, no suspension.

But then who cares, man?

You're in the town, rattling around wee corner.

JAMES MARTIN: Yeah.

TONY SINGH: Lovely.

JAMES MARTIN (VOICEOVER): Our visit to a mini farm shop gave me a pretty good idea of what Tony likes and I've got a real treat for him.

JAMES MARTIN: So I'm going to send you off now to have a look at a person that you've probably never met before around these parts, a nice little bakery.

Ooh, I like my cakes.

[james laughs] I do.

I got a list of things that you liked.

TONY SINGH: Yes.

- And I decided to pick cakes.

You've always had the old alliance between Scotland and France and I think pastries cross over, as well.

You've got rich, butter-laden biscuits, shortbread eh?

JAMES MARTIN: Yeah.

TONY SINGH: Cannot beat it.

Oh, it's just awesome.

JAMES MARTIN (VOICEOVER): Well, do be quiet, you're making me hungry.

Right, I'm dropping Tony off in Portree at the Isle of Skye Baking Company and art gallery to meet husband and wife team Barry and Lisa.

Barry is a master of oatcake making and Tony is going to add his own little twist.

Barry, hello.

Morning, chef.

TONY SINGH: How are you?

BARRY: Very well, thank you, and yourself?

I heard you're the oatcake master.

Yes, we do make some nice oatcakes here on the Isle of Skye.

And you do classes, as well?

We do something slightly different, slightly out of the box, and would you like to step into my office and I can show you a couple of flavors?

TONY SINGH: Yeah, fantastic.

BARRY: Brilliant.

TONY SINGH: Barry, I love your office.

Thank you very much, Tony.

Great-- great compliment.

Right.

So, what have we got for your amazing oatcakes?

BARRY: Right, we've got a bit of pinhead oats.

Mm-hm.

BARRY: Fine oatmeal, a bit of lard, a bit of salt that I'm using, bicarb, just to give it a bit of a boost.

Yeah, so we've just got honey and onions?

BARRY: And this is a seaweed, dulse seaweed that we get.

TONY SINGH: And that's local?

BARRY: Local seaweed.

TONY SINGH: One of my favorites.

BARRY: Smoked chipotle.

Superb.

Just gives that nice, smoky flavor for oatcakes.

And last but not least, a bit of Scottish heather honey.

TONY SINGH: Sweet and hot.

OK, so I'll go for the chipotle.

BARRY: A good pinch.

TONY SINGH: A good pinch.

BARRY: Good pinch.

- Onions.

The dulse.

BARRY: Dulse, yes.

- Would you think all of that?

- All of that.

OK.

Great.

BARRY: And now I would just give it a nice, light mix through.

TONY SINGH: Before we add the boiling water and the melted lard.

Honey?

I'll let just scrape how much you want.

TONY SINGH: Yeah, I'll take all of that.

BARRY: Plenty more, yeah.

TONY SINGH: It's perfect.

This is where the gloves come in handy, because the lard's melted to boiling point.

And the water's going to follow.

TONY SINGH: Go for It.

Nice.

Well glad for the gloves.

Oh, look at that, lovely texture.

TONY SINGH: Is that good?

BARRY: That's perfect.

How long has the bakery and the gallery been open for, then?

Well, we started from home as a home bakery, 2007.

We then spent a couple of years doing farmer's market here on the island and suddenly realized we needed business premises and we came across this derelict building which had been the Old Skye Woollen Mill Building.

- Ah, OK.

We started off with doing our kitchen, which got us out of our house.

We did the coffee shop, food shop, and then the gallery in the third year.

TONY SINGH: So that's firmed up there.

Oh, that-- that's looking brilliant.

TONY SINGH: Is that ready to go?

Yes, we're ready to go.

Scoop some of this up.

TONY SINGH: And how thick do you normally take it down to?

I take it down to about four mil.

TONY SINGH: OK, that's quite thin.

Yes, I know what I'm doing.

TONY SINGH: And in between the sheets, so you don't need any flour to dust?

BARRY: No.

- Keeps it gluten-free.

It does.

Yes.

TONY SINGH: Perfect.

Wow, look at that, you've got the chipotle, you've got the onions, you've got the onion seeds, is that the dulse there?

BARRY: That's the dulse.

And as a visual, I mean, that just looks amazing.

Old Faithful cutter here, which is a nice ring.

And I just push down nice and hard, give it a twist, give it a twist, take it through Old Cutter.

Yep.

BARRY: I'm just literally slicing through like that.

TONY SINGH: Ah, right.

BARRY: Yeah.

TONY SINGH: And then just lift it onto the-- BARRY: And then just lifting it onto the parchment.

A bowl-- a bowl like this generally takes us about an hour to produce.

TONY SINGH: A labor of love, there you go.

BARRY: Yes, they are.

Right, get them into the oven?

BARRY: Yes, we'll get them into the oven.

TONY SINGH: Right, so that's at 190?

- Yes.

- For 20 minutes?

- Yes.

- Excellent.

Perfect.

[clattering] [gentle music] Hi, Lisa, how are you?

Lovely to meet you.

Nice to meet you.

Food, art, come together, fantastic.

But your accent's not Skye, how did you end up here?

Um, Barry backpacked here in the '90s.

Once we were married, he said, oh, there's a place I've got to take you.

And we were in Cape Town, South Africa.

TONY SINGH: Yeah.

LIZA: Came up, loved it, went back, had babies, but always came back on holidays and eventually we went, right, sick of the rat race, going to go and make shortbread and oatcakes and just do it, just pack the car and go.

TONY SINGH: And we're glad that you did, but you've got all this art, it's so different, but it's of the same place.

LIZA: What we do is we try and have different artists with a specific techniques, specific look, and eventually when you put it all together, you feel like-- you feel you've got a whole visual Skye around you.

TONY SINGH: Yeah.

It is-- an assault on the senses in a good way.

Is it OK if I go and have a wander?

Please be my guest, enjoy.

Thank you.

JAMES MARTIN (VOICEOVER): What a great idea, husband and wife combining their talents, arts upstairs and food down below.

Oh, ho-ho-ho!

They smell amazing.

They look amazing and I know they're just out the oven, but-- Oh, wow.

Barry, they taste amazing.

BARRY: They look fantastic.

The onions, the chili, you get that saltiness, and you wonder what it is, that's the dulse.

There's a slight sweetness coming through off the aftertaste.

TONY SINGH: The honey.

Yeah.

James, I don't think all of these will make it to you.

JAMES MARTIN (VOICEOVER): I'm pretty sure you're right about that, Tony.

Meanwhile, I'm going to cook a fish dish with my own twist.

Now, this is a dish that you can celebrate all the amazing fish you get around Skye, and it creates a wonderful little dish using a herb crust.

Predominantly, the herb is this, it's lovage, and it smells amazing.

And I'm going to do a fabulous crust with this, but using this plaice.

Now you can tell plaice because it's got the little orange spots on it, but also it's shaped like a little diamond, you see the fins there.

But what I'm going to do is just trim the outer fins, because these will just burn as they cook.

Because it's a decent piece of fish, a large plaice, this will serve two, so I'm actually going to cook this on the bone, because it pulls in that nice moisture as well.

We then take the head off.

Literally, just-- don't want to waste anything, so we get right in there.

So you might give it a whack, like that.

The same thing with the other side.

So once you've taken the head off, you've got a nice piece of fish.

Now, nature's amazing.

It's actually drawn you a little line where you can cut, see the little line there?

So what we do is we follow that line and cut straight through.

Now you'll get so far and the bone is quite rock-solid, so the best way to do that, really, is to actually get a hammer.

Hold the knife nice and flat and give it a whack.

[upbeat music] And it will cut straight through the bone.

Turn it round, and do the same thing with the other side.

If you're just tuning in, it's DIY.

There's no real other way of getting through that bone.

But what you end up with is two distinct, beautiful, beautiful pieces of fish, like that.

The crust for this is really straightforward.

It uses two main herbs-- lovage and flat-leaf parsley.

But the lovage itself, you just give this a whole bunch including the stalks, in the blender.

We get a bunch of parsley and do the same thing.

The whole lot goes in the blender, and blitz it for a couple of minutes.

While it's blending, you can then take a little bit of cheese.

Now I'm going to use Parmesan and a bit of cream cheese for this.

Parmesan adds a nice little flavor, but it's almost the glue part of it.

There's no egg in this crust, and it's not a dry crust, as well.

You want to be able to roll this out, so that's why it's important to get those herbs nice, nice and fine.

When you're happy with that, you add the Parmesan.

Blitz again.

[whirring] This is when we can add a little bit of bread, just to create the crumb part of this crust.

And now we can think about flavoring this-- black pepper, nice pinch of salt, and also some lemon zest, and a little bit of the juice.

Because the only real liquid part of this is just a little bit of lemon juice and some cream cheese.

And then blitz again.

[whirring] And then when you're happy with it, grab yourself a little bit of grease-proof paper-- take the entire lot, and just tip it on.

So then we can grab a little bit of cling film.

And then start to roll this out.

Now, the great thing about this, as well, if you didn't want it straight away, this mixture freezes brilliantly.

Bring our fish over, bit of seasoning.

Black pepper and a nice bit of salt.

And then what I would do, really, is just cut this and then take the cling film off.

And then one piece of fish at a time, you can then lift off the paper, pop that over the top.

Ever so carefully lift this off.

You've got a nicely-covered, coated bit of fish.

And do the same with the other bit.

And then before you put it in the oven, you can take another piece of cling film, pop this over the top of the fish, just to stop it sticking to your hands, just to press this in, so you get it nice and smooth, like that.

And once you're happy with this, all I'm going to do is grab some olive oil.

Now, the key to this is not having the oven too hot, otherwise, it's going to burn the crust.

So for this fish, I've reduced the temperature of the oven down, about 170, 180, and this needs to cook between 15 and 20 minutes.

And while that's happening, I've got some boiled potatoes here with, of course, the addition of a little knob of butter on the top.

And then the fish is ready.

But what you can do with this, rather than just leave it like that, you can get your olive oil and drizzle it over again, and you'll see the whole thing just comes alive in this color of green.

What's great about this, you don't need to baste it, you don't need to do anything, you just serve it.

Just a wedge of lemon and a nice little bit of watercress.

Just to show you what it's like, take a spoon and look, you see the amazing color you get.

And by cooking it on the bone, the fish stays lovely and moist.

And the lovage, it's floral, it's amazing.

It's one of these herbs that we need to bring back, it really is fabulous.

And with a lovely piece of fish like that, it doesn't get any better, does it, really?

[joyful music] JAMES MARTIN (VOICEOVER): I'm exploring Skye with my mate, acclaimed chef Tony Singh.

Until you're here and you see what it's like, eh?

Once you see that lush greenness everywhere.

JAMES MARTIN: Yeah.

And you can understand how that translates into the meat, game, or farm animals.

JAMES MARTIN: Exactly.

JAMES MARTIN (VOICEOVER): Tony helped make some delicious oatcakes.

Oh, ho-ho-ho!

They smell amazing.

They look amazing and I know they're just out the oven, but-- Barry, they taste amazing.

JAMES MARTIN (VOICEOVER): And I was inspired by the fantastic local seafood.

By cooking it on the bone, the fish stays lovely and moist.

It doesn't get any better, does it, really?

[bright music] You don't have to travel far in this place for amazing views.

Just look at that.

And if you get bored with that, you can look at that.

Or that!

And when you've had enough of that, you can eat there.

Because that is brilliant.

Brilliant.

JAMES MARTIN (VOICEOVER): This is Loch Bay restaurant in the fishing village of Stein, run by Scottish chef Michael Smith and his French wife, Laurence.

Both cultures have had a huge influence on this wee gem of a place.

JAMES MARTIN: Michael.

- James.

- Good to see you.

- And you.

- I found you.

Welcome to Loch Bay, it's a bit of a journey.

Well, it's the end of a long road, but, I mean, not a bad view, though, is it?

It's fantastic, really.

And bit of venison?

MICHAEL SMITH: This is venison, yeah, shot just up the hill there.

You've probably driven past right where it used to be.

JAMES MARTIN: Right.

So this was shot three weeks ago and we're going to do a nice little recipe with this.

This is haunch of venison.

Your style is French?

Yeah, definitely French, but using the finest Scottish produce that we can get our hands on.

I mean, you don't have to go far for it, though, do you, really?

I mean, you've got amazing venison here, but I mean, stuff from out there must be fantastic.

Well, the stuff from Loch Bay is wonderful, I can show you quickly, we've got-- we have langoustines-- JAMES MARTIN: Oh, look at these.

MICHAEL SMITH: --in here.

JAMES MARTIN: Look at these.

And they're literally just from out there?

They're from out there, they're caught locally.

So straight from the Loch to the plate.

JAMES MARTIN: Right.

The lobsters, we get crab, we get Scott lobster, oysters, everything.

This is the source.

Amazing.

So when you eat prawns and lobster in Europe and the Mediterranean, generally, they've come from here.

JAMES MARTIN: It's fantastic.

And you're cooking for me, then.

Yes.

So what have we got, a little bit of venison?

So yeah, I thought cook it quickly, very quickly on the grill.

OK.

So you know on a haunch, James, it's the same-- You usually slow cook it, but-- You would, but actually, when I was thinking about it, it's exactly the same as a piece of beef.

Yeah.

So in here you've got your silverside, you've got your rump, you've got all the various cuts, you've also got the salmon cut, which is just right here.

JAMES MARTIN: Yeah.

MICHAEL SMITH: So you know you get salmon cut of beef.

JAMES MARTIN: Beautiful, yeah.

This is salmon cut of venison.

JAMES MARTIN: Yeah.

We're going to serve it just with a little bit of remoulade, which is classic French.

JAMES MARTIN: Yeah.

But I don't do it with celeriac, I do it with neeps, or turnips.

Right, OK.

Which is the Scottish part again.

Do you know what?

I'm looking forward to this, this is going to be worth the trip.

So I'm going to leave you to it.

Thank you.

Meanwhile, I'm going to go this way, so excuse me a minute.

- I'll get busy.

Yeah.

MICHAEL SMITH: So literally, all we're going to do is we've just oiled it with some lovely Scottish rapeseed oil, seasoned it, with some Isle of Skye salt.

So we're searing the meat, and then we're going to rest it in a bit of set butter.

And all that is, is some melted butter because we know James loves butter, so he's part of the inspiration behind this process.

Once the meat comes off, it's going to rest in this bath of butter, which is very luxurious, but it's very Scottish, as well.

This is some powdered set mushroom, porcini mushroom.

And with the butter, it acts like a seasoning, so what it does is it actually accentuates the earthy, gaminess of the lovely venison.

Let it rest for a couple of minutes, while we get the rest of the dish ready and then we'll serve it to James.

The meat's the star here, so we only want a little bit of garnish.

I'm going to put a little bit of this set butter on there, a tiny bit of game stock, and that's it, that's the fast-and-slow Skye venison.

Here you go, James, hopefully the taste of Skye game, that's your fast-and-slow venison.

I can smell it, anyway.

Thank you.

Would you like some bread and butter?

- Lovely, thank you very much.

- You're welcome.

- Thank you very much.

- Bon appetit.

JAMES MARTIN: It looks beautiful.

Right, let's have a taste.

[light music] ♪ ♪ Delicious, and that's the great thing about this area, is you've just got great ingredients.

See, I love this place already, because they've tried to create, like, a little bit of France here in the Isle of Skye.

And they've got it, it's literally 20 seats, that's it.

Bar, kitchen-- you hear everything.

I love it.

It's not a bad view, though, look at that.

♪ ♪ JAMES MARTIN (VOICEOVER): And in the Lochs, hills and estates, the produce is second to none.

I'm keeping the Scottish-French influence for my next dish.

Now, Michael's venison dish was spectacular, as is this.

And I'm going to show you how to make these, these are little pithiviers, little pies filled with game and they're relatively simple to make.

So the first thing I'm going to do is pop these in the oven.

Now, the oven's quite high for these, about 210 degrees centigrade and you want to cook these for about 12 minutes.

Once they're in, you can forget about them, really.

This is all to do with this bird over here.

This is grouse.

Now, all around the highlands of Scotland, they've got amazing grouse.

To simply prepare them, just take a sharp knife and remove the wishbone out first.

Use your fingers, and pull that little wishbone out, you'll hear it.

That's that bit.

As you then take the breast meat off, your knife doesn't get caught along the wishbone, so your knife goes all the way down to the bottom.

But we just take off our nice little bit of grouse like this.

But it is absolutely fantastic and almost unique to this country, really.

Grouse, it's spectacular to eat.

And that's why chefs highly prized this.

It's only a little bird, but it certainly packs a punch, in terms of flavor.

Now, we can then slice this a little bit.

Like that.

Do the same with this one as well.

So slice it through the middle, like that.

We're just going to leave that to one side and now we can simply get everything ready for our pie.

So the first thing we need is some puff pastry.

Ready rolled, as well, you don't even need a rolling pin.

Look at that.

Meanwhile, we're going to stuff this.

And to create that little dome, it's very, very simple.

We're going to use some of this.

This is cabbage, and then these leaves have just been blanched.

And then just to help you, you just remove this little vein.

Otherwise, when you come to make your nice little dome, it won't bend nicely.

So you need a little mould and the best way to do that is just a teacup.

Little bit of oil, just a touch.

And what the oil will do is help the cling film sit into the bottom of the mould, and pop it in the base, like that.

It just sits nicely in there.

And then you can get your nice little bit of cabbage and pop it in your little cup.

And then you can stuff it with different pates.

Just pop a little bit of that in the base.

And then what you do, is you just layer this up with some of this grouse in there.

Some black pepper, little bit of salt, and a little bit more pate.

A little bit more of this grouse, and then a little bit more of this pate.

And you want about three to four layers, something like that.

And each layer that you make, don't forget to season it.

Black pepper and a little bit of salt.

You can then fold over your cabbage.

Take the cling film, fold that over as well, and press it down.

Take the cling film off and then literally just tip it onto your hand.

And what you end up with is a nice little dome, all layered with grouse and pate.

So we just repeat the process with the other one.

[upbeat music] ♪ ♪ ♪ ♪ So once you're done, it's very simple, you've got puff pastry that's already nice and room temperature, so we can cut our pastry out.

This is going to be for our base, really, for this one.

You can actually use a bit of grease-proof paper, or even keep this paper, because it makes it a lot easier to work with.

But don't forget, a lot easier to cook.

So once you're happy with that, pop the little bit of cabbage on the top.

And then for the topping, you can take more of this pastry, slightly bigger piece this time, as it sits on the top, and we'll just press it into position.

Once you get it in position like that, get the cutter, turn it the other way, and carefully press it.

That'll just seal in all the edges.

Just press this down, there's no real need to crimp it.

Then what you do, a little bit of egg wash, just brush it over the top.

If you're going to cook them straight out of the fridge, they want about 12 minutes.

At room temperature, probably about 11 minutes, something like that.

So I'll pop this one in the fridge for later.

Now I'm going to serve this with a simple little sauce.

All I've done here is just get a little carton of that chicken stock, that's all it is and I basically just popped it in a pan and reduced this down.

So this is now ready.

But what we do need to do, once we take them out of the oven, is just allow them to rest slightly, just for a couple of minutes before we serve them.

And I'm going to serve it with this.

This is just a puree of brambles and a little bit of water, thickened with a touch of xantham gum, which is thickening powder.

While it's blending, they just thicken up and you get an amazing sauce with it.

It's not a gel, not fancy like that.

It's a lovely puree, but it uses all this amazing foraged fruit.

And you take some of this puree, sit that on the plate first, and then you just carve it.

Look at that.

The smell from it is unbelievable.

You've got your nice little sauce to go with it.

How good does that look?

A grouse pithivier.

Oh, mother, if you're watching-- pasty.

[joyful music] JAMES MARTIN (VOICEOVER): I'm in Skye with my mate, chef Tony Singh.

I think you'll enjoy this.

JAMES MARTIN (VOICEOVER): Earlier, I went to a Michelin-starred restaurant and was so impressed by the local produce I saw.

We have langoustines-- JAMES MARTIN: Oh, look at these.

MICHAEL SMITH: --in here.

JAMES MARTIN: Look at these.

So straight from the Loch to the plate.

JAMES MARTIN: Right.

JAMES MARTIN (VOICEOVER): Now we're back in Portree and I'm going on a boat trip to see where some of that fantastic seafood comes from.

- How are you?

- Hi, welcome on board.

How are you?

JAMES MARTIN (VOICEOVER): We're boarding the Sea Flower.

Owned and skippered by local fisherman's son, Ewen, and his partner, Janice, who are taking us around the island.

TONY SINGH: So what's the difference between a boat and a ship?

A ship has to be manned 24 hours a day.

Ah, OK.

Every day's a school day.

This is quite interesting, you see these nets over here?

That is where your Scottish salmon comes from.

So this is the skipper's brother.

TONY SINGH: OK.

Prawn fishing.

We're going to see what he's got, look.

Yeah.

They put these in tubes.

And for me, it's probably-- this, is probably one of the greatest ingredients you'll find anywhere.

Anywhere.

Sorry, boys, can we have one?

In fact, can we have two?

I'll buy you a beer when you get back.

[laughter] That is a Scottish prawn.

Langoustine, the best tasting-- In the world.

Bar none.

JAMES MARTIN: And how much of this do you export?

Almost 99%.

99% of it?

Yeah.

It's madness, isn't it?

They'll be in Vigo, alive, next Tuesday.

TONY SINGH: Yeah.

Yeah, they will be alive.

They'll be in Vigo, in Spain, next Tuesday.

Want some more?

No, no, well, if you got any more, yeah.

I'll give you a few, aye.

Watch your fingers.

JAMES MARTIN: Thank you very much, gents.

Thank you.

TONY SINGH: Thank you very much.

JAMES MARTIN: So that's his brother.

Right.

Now we're off to see the skipper's dad, lobster.

Slightly bigger.

Oh, yes.

Amazing, aren't they?

[energetic music] It is a beautiful part of the world.

Look at that.

Janice, where are we?

So we're just in front of Kilt Rock here.

Skye is actually made up in two layers, so you see that there's horizontal lines in the bottom layer and vertical lines with the basalt.

So the horizontal lines, you know, the sandstone, that dates back to when we were connected to Pangaea, so about 4 billion years old.

So that's why we get lots of fossils up here, and lots of dinosaur footprints.

But Kilt Rock is given its name because of those columns, it looks like the pleats in a kilt.

4 billion years old.

4 billion.

TONY SINGH: Just, 4 billion.

And this is not a Scottish accent I'm hearing?

No, it's Irish, I'm from Kildare, which is just outside Dublin, so I got taken over here to become a sea hag with my partner, Ewen, who's the skipper.

It is beautiful, isn't it?

It's gorgeous.

Yeah, definitely a nice commute to work now, so.

JAMES MARTIN: It is.

TONY SINGH: Ah, it's gorgeous.

JAMES MARTIN: So we're heading for lobster.

JANICE: Yes, we're going to grab some lobster of Ewen's dad and we're going to head to Rona.

JAMES MARTIN: So if you went directly up that way-- JANICE: Yeah, you're going to hit the Faroes, possibly, and then North Pole.

JAMES MARTIN: Dolphins, you see that?

Oh, aye, amazing.

There, look.

- Look, dolphins.

Dolphins.

There you go, two.

JAMES MARTIN: Amazing!

There you go.

JAMES MARTIN: There's loads of them.

Look at them everywhere.

[laughs] Oh, it's amazing.

Eh?

Beautiful.

See, I want to jump in now and swim with the dolphins.

Now, you want to jump in.

TONY SINGH: Now, I want to jump in.

Amazing.

It was literally there.

Yeah, they follow the boat, there you go.

JAMES MARTIN: That was unbelievable.

Yeah, we got a really nice pod of common dolphins there.

You know they're common dolphins because they've got that nice, light stripe down the side of them.

But we get up to 200 or 300 in here sometimes.

JAMES MARTIN: Really?

Do they follow the boat when it goes round, or do they try to keep away?

They come over, they're show offs, the moms bring the babies up and they want to show you, and they'll swim at the back in the surf, and they'll swim at the bow, as well, they bow ride.

So they're very impressive, they're absolutely gorgeous.

Every time you see them, it's special.

TONY SINGH: It's stunning.

[gentle music] ♪ ♪ JAMES MARTIN: This is our lobster delivery.

TONY SINGH: I'm just thinking now.

Hiya.

How are you-- how are you, are you all right?

- How's it going?

- I know this man, as well.

How are you?

So where do you catch all your lobsters and the crab?

Just all around here?

No, just round the coast.

All around the little islands?

So you got the little crabs, as well.

Aye, the velvet crabs.

JAMES MARTIN: Velvet crabs, yeah.

Look at those.

- Yeah.

JAMES MARTIN: Velvet crabs.

All-- all exported?

All exported.

Well, you see the brown crab.

TONY SINGH: Cracker, eh?

Cracking, aren't they?

FISHERMAN: But the velvets are worth four times the money.

TONY SINGH: Yeah?

Wow.

JAMES MARTIN: Really?

- They're sweeter.

Never knew that, you see.

No.

Fantastic.

Well, so can we-- can we take a crab and a couple of lobster?

Yeah, no problem.

TONY SINGH: You want that one?

And you want that one.

JAMES MARTIN: I'll have that one there.

Take-- take them all.

Take them all?

Two each, chef.

Two each.

[laughs] Two each.

Shall we take a crab?

Do you want a crab?

One crab.

FISHERMAN: Are you sure?

JAMES MARTIN: It is a nice crab, yeah.

Happy with that?

Cracking, yeah.

JAMES MARTIN: Thank you very much, boss.

Thank you.

Have a good day.

Thanks a lot.

You don't get any fresher than that, do you?

Stunning.

- Thank you very much, gents.

- Cheers, bye.

JAMES MARTIN: Thank you.

Have a good day.

So I'm going to cook these, you're on deer watch.

Yeah.

Apparently, on there, there's deer.

But they swim between islands.

Yeah.

I've seen dolphins, I want to see some swimming deer.

A swimming deer.

All right.

OK.

♪ ♪ Whoa, whoa, whoa, whoa, whoa!

JAMES MARTIN (VOICEOVER): Do you know what?

I've seen some sights on this trip, but that's left me scarred for life.

So I thought with this dish, we'd do a really simple, sort of, variant of surf and turf.

We've got amazing beef that I got from that wonderful farm shop, I've got some beautiful lobsters, and I've got some haggis.

And I'm going to do this with haggis butter and cook it really simple.

So first thing we do is going to put our steak on.

Now, this beautiful piece of beef here, I've got some fillet of beef.

You still got an element of fat on fillet of beef, as well.

If it's too heavily trimmed I think you lose a lot of the flavor.

So we season that up, salt and pepper, a little bit of oil and I'm just going to cook this on the barbecue, quite simply, for a couple of minutes.

Meanwhile, we'll turn our attention to our haggis butter, I've got some haggis over here.

I've got a bit of shallot, touch of parsley, two packs of butter.

So the first thing we want to do is grab our shallot.

This doesn't take very long to cook, so make sure the shallots are nice and finely chopped.

And then with our butter, we just take our shallots straight in there, chopped parsley, you can just roughly chop this one, really.

Chopped parsley in there.

And then the haggis.

Are you happy with that, wee man?

Looks good, yeah.

Just close your legs for a minute, will you?

Shouldn't be looking.

Thanks.

Take your haggis and open it all up.

Now, you don't need to add any seasoning to this whatsoever.

What we're going to do is just mix this with our hands.

Like that.

And keep an eye on your steaks.

See, your steaks cooking away nicely.

Next up, we want a pan and you need some seaweed.

Fresh seaweed.

Because I'm going to use this to create lovely moisture to cook our lobster.

So you just take a little bit of that, and then you grab your lobsters which have just dispatched nicely and pop these all in.

And the reason why I'm just popping them shell side up, you just want to crush the claws as well, because we want the shells to hold in all this nice butter.

See, look at that.

What a lovely thing.

Gorgeous.

And then taking your butter, and don't skimp on it, that's the thing with this dish, you want to put plenty on.

It's roughly one part lobster, one part butter.

You can take a little bit of parsley, if you want.

And go in amongst it.

And then what we need is the freshest seawater you can find.

Trust me, the water here is really impressive.

But look, fresh seawater.

This is a classic way of cooking food like this because you actually steam it, as well.

And our steak is ready, look at those.

Mm!

Lift this off, but then just leave that to one side.

And then, before we do anything with this, you take a stock cube, a beef stock cube and you just sprinkle it over the top as a little seasoning, like that.

You then take a little knob of butter and just put it on each one.

We just leave that to melt down while we cook our lobster.

And for that, you just take tin foil and you cover it over.

[bright music] ♪ ♪ Then we take the entire lot, pop it on the heat and this wants to cook for about 10 minutes.

And that is going to be proper nice.

Cheers, fella.

Cheers.

When you cook it like this, you're actually steaming them as well, so they take a little bit longer.

So bear that in mind.

Just lift it off.

Take our tinfoil off.

There we go, and then you can take these gorgeous langoustine, stick those on it as well.

Are you happy with that, boss?

That's looking fantastic.

No deer, though.

To be honest, you haven't even been looking.

Oh my God, with this vista.

Trust me, your vista is better than my vista from where I'm stood.

You keep looking.

Back to the food.

This is going to take about five minutes just to finish it off.

So we'll take our steak.

Oh-ho-ho-ho-ho-ho-o!

Look at that.

But this is where it's at.

Just take a few pieces of your steak, bit of lemon.

Surf and turf will never be the same again.

With haggis butter.

Hungry?

Oh, aye.

Better make two portions, then, haven't I, really?

[tony laughs] What an amazing journey.

It's been phenomenal.

For such a small island, there's so much here.

How was the oatcakes, did you enjoyed them?

Oatcakes, amazing.

Local, artisan, tasty.

And what he's doing at Loch Bay is amazing.

Oh, yeah.

Very tasty.

But you don't have to do much because you've got a great food right on your doorstep.

And that's it, it's that restraint that comes with a confidence.

And it's in the cooking, eh?

It's that confidence.

My favorite of the entire trip, I think-- in fact, I know, it was the farm shop.

See that Victoria sponge, oh!

It was just 50 quid, 50 quid for a shop!

But a view that you can't buy.

Priceless.

[theme music] ♪ ♪ ♪ ♪ ♪ ♪ ♪ ♪