James Martin
About
James Martin is a celebrity chef and television presenter.
At 16 James studied at the Scarborough Technical College to begin his formal chef training. While there, he was student of the year for three years running. His work was noticed by Antony Worrall Thompson, who brought James to London to work. James then travelled throughout France working in the kitchens of French châteaux.
At 21, James opened the new Hotel and Bistro du Vin in Winchester where, as head chef, he changed the menu every day. His TV career started in 1996 when he became a regular team member on Ready Steady Cook; he went on to present Saturday Kitchen and has appeared in dozens of TV shows since.
TV Chef
James has co-presented BBC Food’s “Stately Suppers” with Alistair Appleton, and then appeared on the Channel 4 programme Richard & Judy, where he would visit a member of the public in their own home who had been nominated to be cooked a ‘comfort food’ meal.
He also appeared on Blue Peter in April 2007 on Can You Cook It? being a celebrity judge choosing the new Blue Peter “Junior Chef”. Also in that year, he appeared co-hosting the 12 Yard series The Great British Village Show on BBC 1. He finished off the year with a series on UKTV Food called James Martin’s Christmas Feasts.
In September 2011, James was tasked with revamping the menu and catering facilities at Scarborough General Hospital, the programme being titled, Operation Hospital Food and shown on BBC TV. The show was well received and a restaurant was renamed ‘Pat’s Place’, in honour of the Catering Manager who’d worked there for 21 years.
James also writes a motoring column for UK newspaper The Mail on Sunday.
Advertising/Endorsements
In 2008, Martin released the Cuisina by James Martin range of appliances that he personally helped to design. The range was launched by Premium Appliance Brands having been designed with the aid of Bigblue Product Design.
James Martin holds the world record for carrot chopping in which he peeled and chopped 515g of carrots in one minute, during a Ready Steady Cook Children in Need Special.
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