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Top chefs Nick Nairn and Paul Rankin on culinary journey in new STV series

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STV’s brand new cooking series, Paul and Nick’s Big Food Trip, follows top celebrity chefs Paul Rankin and Nick Nairn as they set off on a culinary journey around the coast of Scotland and Northern Ireland.
 
The eight part series of 30 minute programmes, which will air from Monday 2 September, is produced by Waddell Media for STV and UTV.
 
Viewers will join the gastronomic adventures of Scot Nick and Ulsterman Paul, who have been close friends for over 20 years, as they explore their shared Ulster Scots heritage and find inspiration in the produce and recipes they discover.
 
The two acclaimed chefs take to the high seas, stopping off at eight different towns along the Ulster or Scottish coastline. At each destination they have just one day to create, prepare and serve a delicious three course meal using the very best local produce, not to mention agreeing on a menu and cooking in an unfamiliar kitchen, all against the clock.
 
In Scotland, Nick and Paul sail to Campbeltown and Tarbert on the Kintyre Peninsula and the Isles of Islay and Arran. In Ulster they visit east Donegal, South Down, Derry / Londonderry and Paul Rankin’s hometown of Ballywalter.
 
Across the series, the star chefs visit local fishermen and farmers, taste traditional dishes and meet a host of interesting locals who are passionate about their produce and locality. Nick and Paul discover more about the history of Ulster Scots, and how this shared heritage has shaped and influenced their language, farming and fishing skills, commerce and culture.
 
Nick Nairn said: “It’s been such a treat making this series with my best mate Paul. What could be better than hanging out with your pal, cooking up some of the best produce to be found round the coasts of Scotland and Northern Ireland, and meeting some great people along the way? Not much, I reckon. A total privilege and a pleasure.”
 
Paul Rankin said: “What a pleasure to go on a big food trip with my best buddy Nick. Sailing, sharing, discovering and enjoying each other’s homeland. The food, the scenery, the craic - it's all spectacular! And Nick, well he's just Nick...a grumpy Scotsman!”
 
Elizabeth Partyka, deputy director of channels, said: “This series is a must-see for foodies and anyone looking to be inspired in the kitchen. As well as lots of tasty recipes, viewers will love the stunning scenery and the banter between star chefs Paul and Nick, including a fair bit of arguing over the origin of the best produce!”
 
Recipes from the series will be available on the STV website. Paul and Nick’s Big Food Trip will be simulcast with UTV.
 
Ends
 
For further information, recipes or images, please contact the STV press office:
 
Eleanor Marshall
0141 300 3670 / 07803 970 143
eleanor.marshall@stv.tv
 
Anna Hendry
0141 300 3830 / 07921 494 654
anna.hendry@stv.tv
 
 
 
EPISODE SYNOPSIS
 
Ep 1. TARBERT
Top chefs Nick Nairn and Paul Rankin sail to the fishing village of Tarbert on the Kintyre peninsula. In between debates about prawns versus langoustines, Paul and Nick find out about the Kingdom of Dalriada and the strong links the area has with Ulster. Encouraged by a local farmer’s daughter, they put mutton on their menu - but will the Mid Argyll Pipe Band identify the meat?
 
Ep 2. DERRY / LONDONDERRY
Top chefs Paul Rankin and Nick Nairn sail into the port of Londonderry in Northern Ireland. A visit to a Limavady farm inspires them to produce a Galloway Beef pie, and foraging for wild berries has an unexpected surprise for Nick. Oysters are on the menu but how will the local YMCA Football and Rugby team find the delicacy?
 
Ep 3. ARRAN
Paul Rankin and Nick Nairn visit the Isle of Arran, known as Scotland in miniature, and find some inspiring local produce. With deer aplenty on the island, venison makes it onto the menu and a fishing adventure sorts out the starter. The chefs’ challenge this week is to prepare a three course meal for some hungry mountain rescue men.
 
Ep 4. BALLYWALTER
Paul Rankin takes Nick Nairn on a nostalgic trip to his hometown of Ballywalter on the east coast of the Ards peninsula in Northern Ireland. Local wood pigeon and Portavogie fish find their way on the menu and Paul revisits some of his childhood haunts.
 
Ep. 5 CAMPBELTOWN
Award winning chefs Paul Rankin and Nick Nairn sail to Campbeltown on the Kintyre peninsula. A visit to a local smoke house inspires the chefs to create an Ulster Scotch Egg. But will it go down well with the locals?
 
Ep 6. SOUTH DOWN
Acclaimed chefs Paul Rankin and Nick Nairn head to south county Down in Northern Ireland and in spite of torrential rain, they find inspiration from local food producers to create a three course meal for some hungry accordion band members.
 
Ep. 7 ISLAY
Inspired by the beautiful produce at the Islay House Community Garden on the Isle of Islay, Paul Rankin and Nick Nairn create a fabulous healthy starter. A local fisherman provides fresh lobster and a visit to one of the island’s eight whisky distilleries provides inspiration for a dessert.
 
Ep. 8 EAST DONEGAL
Paul and Nick sail down Lough Swilly in the north west of Ulster and discover the strong Ulster Scots links there and how the plantation impacted the area. A fishing trip provides inspiration for their menu and a local rare breed pig farmer provides some organic pork.