JAMES MARTIN

Field Mushrooms with Leerdammer, Garlic and Parsley Oil Grilled Chicken Fillets with Leerdammer and Roasted Peppers Potato and Brie Bake with Smoked Mackerel Prosciutto Wrapped Stuffed Chicken Breast with Jarlsberg Roast Fig and Pancetta Tart with Dolcellate Seared Salmon with St Moret and Crab Pasta Spicy Chorizo and Leerdammer Pizza Wafer Thin Tomato, Leerdammer and Grain Mustard Tart

James Martin was born into the chef’s life: his father ran the catering side of Castle Howard in Yorkshire and, when he was only 12, James could boast that he'd cooked for the Queen Mother on her visit there.

At 16 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. On his return to Britain, at the tender age of 22, he opened the Hotel and Bistro du Vin in Winchester where, as Head Chef, he changed the menu everyday.

James’s television career began in 1996 on Ready, Steady, Cook where he is still a regular. He has also made two of his own series, For Better, For Worse and Simply Fish. He has also made guest appearances on many other programmes and now has a regular slot on the BBC daytime series, Housecall.

James manages his own deli and bakery, Cadogan & James, in Winchester.