Paul Ainsworth

Michael Buerk is joined by Paul Ainsworth in the kitchen of a stately home as they celebrate food created for the most significant royal event, the coronation.

Chef James Martin sets off to discover the foodie delights and hidden gems of the British Isles, accompanied by a top chef on each day of his travels.

Michael Buerk and chef Paul Ainsworth look at food created for the Queen's favorite meal, afternoon tea.

James travels to Cornwall, where his traveling companion is local hero, chef Paul Ainsworth. James starts with a trip to Camel Valley vineyard and cooks chicken Veronique amongst the vines. James visits Paul in his Padstow restaurant, Number 6, and James cooks his final recipe of the series, seaweed-deep-fried plaice with brown crab mayonnaise and lemon, a true celebration of Great Britain.

Michael Buerk is joined by chef Paul Ainsworth in the kitchens of one of Britain's finest stately homes to celebrate food served to royal children.

Michael Buerk is joined by chef Paul Ainsworth to celebrate royal food inspired by the days of India and Empire, using recipes hidden in the royal archive.