James Martin
James first appeared on our television screens 17 years, becoming a household name on Ready Steady Cook. Since then, he has presented various programmes including Operation Hospital Food, but he is most well-known for 麻豆社 One鈥檚 hugely successful weekly show, Saturday Kitchen.
At the age of 16, James began his formal training at Scarborough Technical College and was picked up a few years later by Antony Worrall Thompson who brought him to London to work in the kitchens of 190 Queensgate.
Spending the early part of the nineties working in London for many great chefs, James then went on to tour France where he worked in several 2 and 3 star establishments. In 1994 James opened the Hotel and Bistro du Vin in Winchester as Head Chef, age 22.
James鈥� television career began in November 1996 with The Big Breakfast and later spiralled to include the well-known programmes Kitchen Invaders and Housecall, where he was the resident chef for 5 years.
In 2011 his restaurant, Leeds Kitchen, opened in Clarence Dock, Leeds. It was the first UK casino restaurant to be placed in the Michelin Guide. Later in 2012, James opened his second restaurant, The Talbot in North Yorkshire.
Earlier this year, James was honoured with The Craft Guild of Chefs Special Award. The Special Award is presented to someone who has made an outstanding contribution to the industry.
