Macduff and Turriff businesses feature in upcoming More 4 food show
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Two of Britain’s most-loved foodies, Ainsley Harriott and Grace Dent have been exploring some of the best seaside holiday destinations – and dishes - the British Isles have to offer.
In the upcoming episode which airs on Monday, June 6 they are in breath-taking Aberdeenshire.
Grace and Ainsley Start their journey in Aberdeen and head to the historic fishing community known as Footdee or Fittie to the locals.
The historian Dr Fiona-Jane Brown gives them a glimpse of Scottish fishing life in the 19th and 20th centuries and introduces them to a buttery, a much loved north-east staple born out of the areas fishing heritage.
At the Silver Darling restaurant on the harbourside Grace and Ainsley go for a taste of that fresh local seafood.
Ainsley heads to the kitchen to meet head chef Craig Somers where the pair prepare langoustine with garlic butter and oysters three ways, raw with shallot vinegar, beer battered with wasabi mayo and one done Rockefeller style.
With panoramic views of the harbour and coast the a pair tuck in in the restaurants dining room.
Grace and Ainsley head North to the coast that overlooks the Moray Firth.
Their home for the night is an old fishing cottage in the picturesque Gardenstown.
After settling in and admiring the view they set off to find something to cook for dinner.
In nearby Macduff they find the perfect spot, Inshore Fish Supply has been a family run operation for over 70 years.
They still smoke fish everyday in a traditional kiln with oak chips and Grace and Ainsley are shown how it's done by Andy.
Back at the cottage Ainsley uses the haddock they bought at the fishmongers to take a trip down memory lane.
Grace helps him to make a Caribbean inspired fish stew using some of the tips and tricks his mum used when he was a kid before eating the stew with a view of the sea.
The Next morning it’s back to Macduff for a trip on a boat.
Local wildlife guide Sophia takes them to visit Troup Head, the only Gannet Colony on mainland Scotland and a vital habitat for a huge array of seabirds.
Heading inland the pair stop off at Thorneybank farm shop near Turriff, which uses state of the art vending technology where Grace and Ainsley peruse the many windows of produce before ordering from a touch screen and waiting for the door of their chosen item to pop open.
They find out though that even though it may be futuristic all the cakes and biscuits are still made by hand and they depart with some shortbread.
In the beautiful Scottish countryside they stop for a walk to Burn O’Vat and extraordinary waterfall once visited by Queen Victoria and the perfect spot to sample their shortbread.
As their travels around Aberdeenshire come to an end they check in to the Douneside House a hotel set in an estate with views of the Grampian mountains.
The part soak up the view with a game of croquet on the lawn before Ainsley pops inside to meet chef Matt Price.
He shows Ainsley a dish using not Aberdeen Angus as you might expect but retired local dairy cow.
The Best of British by the Sea airs on More4 at 9pm.
