Extraordinary Places to Eat Season 2 Episode 1 Marrakesh

Travel writer Tom Parker Bowles is on a culinary adventure in Marrakesh as he starts the new season of Remarkable Places to Eat. From the vibrant markets and spice souks, to the lavishly decorated palaces and lantern-dappled alleys, Marrakesh is a feast for the senses. And with its rich history of berber, Arab and French influences, it's no surprise that its cuisine is a melting pot of flavours and textures.

Tom's first stop is Dar Yacout, an elegant palace that's been converted into a restaurant. The classic Moroccan dishes served here are elevated to new heights, with a mix of traditional and modern cooking techniques. Over a delightful platter of mezze, Tom chats with the owner, who shares some intriguing insights into the palace's history.

Next up, Tom meets up with top Moroccan chef, Moha Fedal, at his eponymous restaurant, Dar Moha. The decor is a nod to Morocco's rich cultural heritage, with gorgeous zellige tiles and intricate wooden screens. Moha takes Tom on a tour of his rooftop garden, where he grows fragrant herbs and vegetables used in his dishes, such as his signature lamb tagine with prunes and almonds.

Tom also tastes the famous Moroccan pastry, Pastilla, at a quirky little cafe called Nomad. The dish's delicate layers of flaky pastry encase a sweet and savoury filling of pigeon, almonds and cinnamon. Nomad's rooftop terrace offers breathtaking views of the city's bustling medina.

In another stunning palace-turned-restaurant, Tom savours dishes at La Maison Arabe's main dining room. The luxurious setting, complete with chandeliers and plush cushions, is the perfect backdrop for the chef's modern take on traditional Moroccan fare. Highlights include a succulent beef tagine and a refreshing avocado and orange salad.

The spice markets in the medina offer a sensory overload for any foodie. Tom visits one of the oldest and most famous spice merchants in Marrakesh, La Maison du Kaftan. The shop is filled to the brim with colourful spices, teas, dried fruits and nuts, and the fragrance in the air is intoxicating. Tom learns about the medicinal properties of some of the spices, and picks up some handy cooking tips from the expert shopkeeper.

Finally, Tom heads to a farmhouse just outside the city, where he meets a family who run a cooking school. He learns to make the classic Moroccan dish, couscous, from scratch, and is delighted with the results. The dish is accompanied by a selection of grilled meats and vegetables, and Tom feels like he's been transported to another world as he savours the heady aromas and flavours.

Throughout the episode, Tom's enthusiasm for Moroccan food is contagious. His passion for exploring the city's culinary gems shines through, and his interactions with the local chefs and food artisans add a personal touch to his journey. Viewers are sure to come away with a newfound appreciation for the diversity and vibrancy of Moroccan cuisine.