James Martin: Flat Caps, Failed Exams and the Perfect Bacon Sandwich

From washing pots at eight years old in a Yorkshire castle to becoming one of Britain's most beloved TV chefs, James Martin's journey has been anything but conventional. In this episode of Routes from LNER, the flat cap wearing chef joins Jenni to share stories of break dancing for fish and chips in York, being dropped off at French vineyards as a kid, and why failing cookery at school was the best thing that ever happened to him.

James opens up about growing up on a pig farm in North Yorkshire, his dad's unusual career as a wine judge and lorry driver, and those formative summers spent in Bordeaux châteaux learning to cook duck and grill steaks on repurposed gates. He reveals the £20 note his dad gave him when he left for London at 16 (with a blunt message attached), his first terrifying day as an accidental pastry chef, and why his granddad refused to take his flat cap off at Harrods. From working 18 hour days in London kitchens to cooking seven course meals on moving trains, James explains why dyslexia is a superpower and how respecting ingredients from an early age shaped his entire career.

This episode is packed with warm nostalgia, Yorkshire wisdom, and passionate views on the perfect bacon sandwich (white sliced bread, crispy bacon, tomatoes, and absolutely no avocado). James also shares why Scotland holds such a special place in his heart, the life changing moment when Michèl Roux called him "the only guy who can cook on TV," and his cookbook creation process that sees him invent 64 brand new recipes in a single week. Plus, a cautionary tale about elastic band planes in Corfu.

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