James Martin's Islands to Highlands

James is joined by Nick Nairn for a trip aboard luxury train the Royal Scotsman. During the journey, James visits the train's kitchens to prepare a traditional duck a l'orange. Along the way they stop off at a bakery in a former prisoner of war camp and historic Scone Palace, where they prepare ham and cheese toastie in the grounds.

James takes a trip to the Cairngorms National Park, joined by Nick Nairn. They visit some friendly reindeer and brave the rapids on the River Spey, where they go whitewater rafting.

James is joined by fellow chef Tony Singh for a tour of the Isle of Skye. Tony begins by visiting a local bakery that doubles as an art gallery. He also learns how to make the local oatcakes. James, meanwhile, is inspired by the seafood to cook a dish using plaice and lovage. The duo then take a boat trip, where they go dolphin spotting, and James cooks up a fresh lobster and langoustine dish with an added Scottish twist.

James visits the Shetland Islands, an area of natural beauty that he's always wanted to see. He gets to hire a vintage car to explore the area, where he learns about traditional fish salting and cooks a tasty vegetable curry at a local social enterprise project. Later on, James learns all about Shetland community spirit and cake at one of their famous Sunday teas, and finally cooks up a Shetland-inspired paella on a beautiful local beach.