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.

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.

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.

Michelin-starred chef Paul Ainsworth puts four home cooks through a series of culinary challenges, including how to make the perfect omelette; Paul will be judged by triple Michelin-starred chef Pierre Koffmann in the final.

Paul Ainsworth, John Hooker, and Andre Garrett do their best with their fish dishes, hoping to impress a former champion.

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