Opera House for Martin

For those of more cautious disposition in the kitchen James Martin is a chef to steer clear of.

Thursday, 3rd March 2016, 2:00 pm
Updated Thursday, 3rd March 2016, 2:01 pm
James Martin

Well not unless you fancy taking your chances with his latest video dish of the day ‘how to make blow torched mackerel with beetroot and blinis.’

Martin brings the whole kitchen caboodle, bandana man, machine, machismo, to the stage of the Opera House tonight - with guests.

If he’d timed the show-cum-cookery-demo gig a bit earlier he might have bumped into his mates from the new look Top Gear - having missed out on a slot in the line up in spite of having been tipped as one of the presenters most likely to join Chris Evans and Matt le Blanc.

Martin has a real passion for cars, bikes and planes, and cuts a dash on a race track whenever he can.

So it comes as no surprise to learn his tour is themed Plates, Mates and Automobiles. Life in the fast lane may appeal but this is a chef hailed the zen master of slow cooking too - as several specialist cook books and at least one James Martin branded slow cooker testify.

He can also rustle up a quick treat as the king of weekend breakfast TV. Last year he was named TV personality of the year at the very posh Fortum and Mason Food and Drink Awards - with 40k votes under his belt - and BBC 1’s Saturday Kitchen was named the Best Food Show in the TV Choice Awards.

Now he’s getting into gear to wow fans - in the flesh!

The blunt talking Yorkshireman has now graced TV screens for 20 years since his debut on Ready Steady Cook so welcomes a road trip with a difference.

It’s his first live tour and while much of his adult life has been in the south he’s enjoying the return to - The North.

He was raised on the Castle Howard estate in North Yorkshire - his family farming the surrounds of one of Britain’s most televised stately homes.

Martin (pictured) regularly revisits the region on business being a hands-on boss at his eponymous restaurant in Manchester, named one of the Sunday Times top 100 restaurants for 2015.

Martin admits: “When I pop my head out of the kitchen diners are surprised but it’s important for the team who are there on a daily basis .”

Having proved he’s far from a flash in the pan, bandana-man is likely to turn the heat up for fans with his pan-frying tonight. The dishy chef stresses it’s not a cookery demo - although food is a key ingredient.