James Martin on championing local businesses and reflections on his career in food

He describes washing dishes as "the way you work your way up" in the kitchen world. Even today, James has deep respect for those working behind the scenes: “The first thing I do when I come off stage is give the food to the pot washers.”

Early experience in the industry helped him gain an appreciation for the hard work involved in food production. His respect for farmers and suppliers is something he speaks about passionately. Referring to the struggles farmers face, James says, “A farmer near me is milking cattle twice a day... he’s throwing two and a half thousand litres of milk down the drain because supermarkets won’t pay more for it.”

His experiences on the farm and at Castle Howard have left him with a deep-rooted understanding of the complexities of food production, one that influences his approach in the kitchen and his commitment to supporting local producers.

Building Saturday morning TV

James’s work on his show, James Martin's Saturday Morning, has been transformative not only for his viewers but also for countless small producers and chefs. During the pandemic, he realised the impact he could make by promoting local businesses. A friend, who was struggling to sell mussels because of restaurant closures, inspired him to feature suppliers on his show.

“I had one supplier, she made the best Korean sauce I’ve ever tasted," James recalls. "She sold a year’s worth of supply in eight minutes.”

His dedication to supporting artisans and small producers goes beyond words: he’s put it into practice, helping many thrive during tough times. James also takes pride in introducing renowned chefs to a wider audience. “We’re changing the titles, the music… getting chefs like Pierre Gagnaire, which will be legendary,” he enthuses.

James's approach to featuring established chefs allows his audience a window into the world of culinary mastery, something he’s passionate about sustaining on British television.

Lessons learned from success, setbacks and comfort food

Despite his polished public persona, James has had his fair share of kitchen blunders and personal battles. Reflecting on a memorable cooking disaster, he recalls a time during work experience when he mistakenly burnt hundreds of apple tarts by confusing Fahrenheit and Celsius.

“I nuked 850 portions of apple tart!” he admits with a laugh. These experiences, combined with his candid stories of catering misadventures – including forgetting gas for ovens during a large wedding event – have left him with a sense of humility and humour about the unpredictability of his trade.

When asked about his favourite comfort foods, James reveals a soft spot for KFC and British classics like fish and chips. “I love it,” he confesses, adding that he even sends his chefs to pick up his order. For a man who’s created sophisticated dishes in top restaurants, these comfort foods reflect his down-to-earth and nostalgic ties to simpler meals.

Finding strength in reflection

James's journey has not been without personal challenges, and he shared a touching revelation about his recent health battles.

"When you’re going through the hell that I’ve gone through in the last six years, and you’ve just been given the all-clear... it makes you think in a different light."

This experience has given him a newfound appreciation for life and has made him reflect on what’s truly important. His stories of resilience, humour and heart reveal a chef deeply connected to his roots, someone who has built his career on grit and genuine love for his craft. From his early days on the farm to his current role as a TV host, it's a testament to hard work, humility and the importance of honouring one’s past while pushing forward.

It’s clear that James Martin’s journey is one driven by passion, purpose and a sincere connection to the people and places that have shaped him.