James Martin has made a huge impact since he began to appear on British television in November 1996 and has rarely been off the screen since. After hitting new record viewing figures of 2.1 million hosting the BBC’s Saturday Morning Kitchen, James has recently added two additional shows to his list – fronting Sweet Baby James and The Great British Village Show. In Autumn 2006 James gained a whole new army of fans with his newfound prowess on the dance floor when he appeared in the British version of Strictly Come Dancing, dancing his way straight into the semi finals.
In 1994 at the ripe old age of 21, James opened the Hotel and Bistro du Vin at Winchester as Head Chef, where he daringly changed the menu every day. Such was the success of this venture, there followed an eight week waiting list for weekend diners. James’ television career began in November 1996 with Ready Steady Cook and he was also a frequent guest on Saturday Kitchen.
James carries out many cookery demonstrations across the UK each year at various events including The Derbyshire County Show and The Malvern and the Yorkshire Food & Drink Show, and was also involved in The 2004 National Fish & Chip Shop of the Year Awards. Last year James also judged the prestigious Nestle Toque D’Or Award.
His first book, Eating in with James Martin was published in October 1998. This was followed by a series of cookery books including The Deli Cookbook in Autumn 2000, Great British Dinners in 2003 and Easy British Food in mid June 2005. Great British Winter was published in 2006 and James' latest book, The Great British Village Show Cookbook hit the shelves in February 2007
James is a steadfast fan and owner of Sub-Zero & Wolf, shown by his choice of these products, specifying them not only on 'Saturday Kitchen' but in both his previous and current homes.
James Martin on Sub-Zero:
“For the kind of reliability and quality that is integral to storing superior food I depend on Sub-Zero every time. I recently chose the 700TCI fridge with freezer drawers. It is so flexible and spacious (capacity of around 140 litres) and has a clean look as it fits flush to the rest of my kitchen cabinets. Plus I was attracted to the dual refrigeration system, which is unique to the brand. Dual compressors within the model maintain independent conditions in the refrigerator and freezer drawers to prevent odours from food mixing between the two. It also means there is constant temperature control so food stays fresher for longer.”
James Martin on Wolf: “I have always found the Wolf brand first class, dependable and so easy to use, which is essential when cooking in a fast-pace environment like a busy restaurant kitchen. I chose the Dual Fuel Range with the charbroiler and griddle as it gives me the best of both worlds, with gas hobs for excellent temperature control and a dual convection electric oven. The fact that there are eight cooking modes, which provide four different heat sources within the same oven also greatly attracted me. This function means I can roast, proof bread and griddle using the same appliance. It also reduces cooking time and gives even browning without drying out the food.”
James Martin on the new Sub-Zero and Wolf London showroom:
“This great new showroom highlights the best in domestic ovens and refrigeration - it is a must to go and visit”
To see James talk about Sub-Zero and Wolf, click on the arrow in the centre of the image below: