A Chef for Any Occasion
He has cooked for the Queen Mother, spends his Saturdays cooking for celebs and now James Martin is here, in South Africa, cooking for us.
When you ask most people where their love of cooking comes from, you expect them to wax lyrical about watching their mother toil away over the Sunday roast. But not celebrity chef James Martin.
No, when he was barely old enough to reach the top shelf, James was already shadowing his father at Castle Howard, one of Britain’s grandest mansions, helping him out in the kitchen whenever he had the chance.
So at eleven years old, when he was presented with the opportunity to help cook for the Queen Mother, it’s hardly surprising that he never again thought twice about what he wanted to do in life. “It was a fantastic experience,” he says, all these years later. “To be honest, sometimes it still doesn’t really sink in.”
James stuck to his plan, studying at Scarborough Technical College, where he was Student of the Year for three years running. At just 22, he was offered the job of head chef at the Hotel and Bistro du Vin in Winchester, an opportunity he speaks of as one of the highlights of his career.
But although it may sound like he had it easy, James’ path to success was not by any means strawberries and cream all the way. “The early years in London weren’t easy,” he remembers. “I was coming through the ranks at various Michelin starred restaurants. One Ninety Queens Gate was especially tough. The hours were crazy, and my weight plummeted to nine stone (57kg), which for a man of my height is not very healthy.”
Now that he is the man in charge, James is far from trying to get his own back. “The kitchen is a high pressure environment and can break even the toughest of talented chefs,” he says. “I have learned through the years that shouting and screaming will only get you so far. I prefer to work in a more focused and disciplined kitchen nowadays. All the time I need to be in control of my temper to get the best out of those around me.”
And there are lots of people around him. For the last four years he has fronted the BBC’s Saturday Kitchen, whose ratings have more than doubled since he took the helm. And when he is not charming foodies across the globe, he is working on his growing collection of bestselling cook books and consulting to luxury cruise liners on the restaurants and menus for their ships.
So what is his recipe for success?
“I like to use regional produce and let the quality of the ingredients do the talking,” he says. He also insists that recipes should be simple, delicious and accessible to all, which, while sounding obvious, is clearly the key to his immense success.
When asked who his major influences have been, James doesn’t hesitate to admit that he owes a lot to the people he works with every day. “It is difficult to say I draw my influence from one particular place. Many people have inspired me, from my early days at Castle Howard to now, where I work with so many fantastic chefs on Saturday Kitchen.”
And when pushed for some dirt on the show, James was adamant there quite simply isn’t any. “I have been really lucky that I can honestly say I haven’t encountered a difficult guest so far,” he says, adding a quick “touch wood” to the mix. “Sometimes people may be nervous or shy or even tired from a tough night or journey, but then I just try to make them relax and open up.”
While he is a big proponent of “slow food”, when he is not in the kitchen, James is all about speed. “My other great passion in life is motor racing,” he says, before adding that if he hadn’t become a chef he might very well have gone into racing. “Who knows what might have become of me?” he muses. “I have a few cars in my garage and have a column where I test the latest model or sometimes a classic. And I love to visit motor shows.”
But luckily for us, James has no plans to swap his blender for a gear stick any time soon. And for anyone toying with the idea of following in his footsteps, he offers some simple and steadfast advice: “Listen to your peers and stay focused. And enjoy what is a wonderful opportunity to make many people happy.”
In Short
Your favourite stay-in meal? Pizza
The ultimate must have kitchen gadget? A pestle and mortar
One ingredient you couldn’t live without? Jersey royal potatoes
What dish would you order to test out the standard of a restaurant? Steak
Which meal do you see as the downfall of modern cooking? Ready-made meals
Good Food and Wine Show
James Martin will be one of the many world renowned chefs appearing at the 2010 Good Food and Wine Show in Johannesburg (23rd to 26th September) and Durban (25th to 28th November). See the best line-up of BBC celebrity chefs to date, including Willie Harcourt-Cooze, live in the Chefs in Action Theatre or cook with them at the hands-on workshops. Taste the finest cheeses, wines, whiskies, brandies and beers or satisfy your sweet tooth with the decadent array of chocolates and confectionery. Go to http://www.gourmetsa.com/ for tickets and more on what this tasty show has to offer.
Story by Roberta Coci
