James Martin

James Martin has a couple of successful cookbooks under his belt, including Great British Dinners and Easy British Food . He was born into the chef’s life - his father ran the catering side of Castle Howard in Yorkshire and, when he was just twelve, James could boast that he'd cooked for the Queen Mother on her visit there.

At sixteen he went to Scarborough where he began his formal training. While there, for three years running he was student of the year. His work was noticed by Antony Worrall Thompson who brought James to London to work, first at 190 Queensgate and then at dell'Ugo. James then travelled through France working in the kitchens of French chateaux alongside the matriarchs of grand old families. Moving back to England, he worked at Chewton Glen in Hampshire for two years, and then opened the Hotel and Bistro du Vin in Winchester where, as Head Chef, he changed the menu every day. Such was the success of the venture, that there was an eight-week waiting list for a table.

James’s television career began in 1996 on Ready, Steady, Cook, and he has appeared in numerous programmes and series since then, including presenting the popular BBC cookery show, Saturday Kitchen.

His first book Eating In with James Martin was published by Mitchell Beazley in 1998. His second book, published in June 2002, was Delicious! offering mouth-watering recipes using products from his delicatessen. Great British Dinners was launched in September 2003, and Easy British Food in 2005. He has also written is a seasonal guide to Winter cookery, Great British Winter, and Desserts, which accompanied the television series, Sweet Baby James.

His latest book is James Martin: The Collection.

Fact file

Name: James Martin

Date of birth: 1972

Place of birth: Yorkshire

Current Home: Winchester

Education: Scarborough Technical College

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