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James Martin made a great impact with his television debut in November 1996 and has rarely been off screen since. He’s the current presenter of BBC1s hugely successful Saturday Kitchen regularly attracting viewers in excess of 3.5 million. He was a regular face on Ready Steady Cook and in 2006 with a completely different subject reached the semi-finals of Strictly Come Dancing. Recently and back to food, he has had success with BBC1s Operation Hospital Food and many more series on UK TV.
In 2008 James featured in the prime-time special The Real Italian Job where he lived his dream of racing in the exclusive Millie Miglia race in Italy in a vintage sports car. With over 3.5 million viewers it cemented James’ role as a car enthusiast and expert.
James is the author of more than 10 best-selling and award-winning cook books as well as his autobiography Driven. His most recent book, Fast Cooking has quickly become a firm favourite.
James’ career began at Castle Howard where his father ran the catering and James often helped out. He was Student of the Year for three years running at Scarborough Technical College and at the tender age of 22 opened the Hotel and Bistro du Vin in Winchester as Head Chef, where he changed the menu daily.
In 2011 James opened Leeds Kitchen in Clarence Dock which went on to win several awards and was the first UK casino restaurant to be placed in the Michelin Guide. In 2012 James opened his second restaurant inside the newly refurbished hotel, The Talbot in Malton, North Yorkshire where he spent all of his childhood. This restaurant also received a place in the Michelin Guide in 2012. During 2013 James opened a new restaurant in Manchester and went on to receive The Craft Guild of Chefs Special Award.
A keen journalist, James has had a weekly column in the Mail on Sunday’s Live Magazine on cars and motoring, as well as food columns for BBC Good Food Magazine and Sky magazine. He makes regular appearances around the world including the BBC Good Food Show in the UK, the Good Food & Wine Show South Africa as well as the Gourmet Abu Dhabi to name a few.
James’ licensing endeavours include a range of small electricals with Wahl Cookware, knives and kitchen textiles with Stellar/Horwoods and serverware with Denby. James has also launched his own range of bread and cake mixes and hampers. He was a consultant with P&O Cruises on the restaurants and menus for their Ocean Village cruise ships for many years and is currently consultant to Thomas Cook, creating in-flight meals for their airline.
James is passionate about celebrating British food, using the best ingredients possible and creating simple, delicious recipes accessible to all. When not busy pursuing his love of food, James spends his time driving his vintage cars and flying around the country with his newly acquired pilot’s license.
Approximate Fee Range: £5000 to £10,000
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