James Martin

Contact

James is a popular figure with audiences on and off screen. As well as his TV work, he can be seen demonstrating his cooking skills, at various events and venues, both across the UK and abroad.

James Martin is available for:

  • Show Demonstrations
  • Personal Appearances
  • Consultations
  • Media Projects
  • Television work

For Professional engagements please contact:
Limelight Celebrity Management LTD
10 Filmer Mews
75 Filmer Road
London SW6 7JF

Telephone: 0207 384 9950
Fax: 0207 384 9955
URL: www.limelightmanagement.com
Email:mail@limelightmanagement.com

 

  • Russell Cook

    James, having watched your show regarding Scarborough Hospital I wonder if you can help? I spent 7 months in Kings College Hospital having had a lorry load of Chemotherapy and 3 Bone Marrow Transplants to save my life. In common with many patients who endure Chemo I completely lost my sense of taste for about 6 months. Food (and even water) tasted awful, I lost weight and life was pretty miserable. Is there ANYONE who can develop a menu for chemo patients that won’t taste like wallpaper paste?

  • http://www.facebook.com/nadia.shayler Nadia Shayler

    I am just watching Operation Hospital on BBC 1 and I am wondering if you ever noticed if any of the receipes in hospitals are suitable for Coeliacs or other specialist diets? I have Coeliac Disease and I am dreading the time that I might have to go into hospital as I haven’t yet found anything within a hospital that is suitable.

  • Phill Barnes

    After watching the first two in the series about hospitals. Have only one word.. ‘Brilliant’. Can’t help thinking its the tip of an iceberg. What about other civil service institutions???

  • Salim Patel

    Hi James

    I would like to give you my congratulations on your crusade to change NHS food. I will be asking my local hospital the royal Blackburn what they are doing with their food. I was astonished to see the waste, lack of leadership, poor procurement processes and rigid attitudes to change. Good on you mate, If I can support your project I will, let me know how, being a Muslim we have special dietary needs so this situation is even more urgent for our community to get right. My details are Salim Patel, email ptls41@hotmail.co.uk. Keep up the good work.

  • http://www.facebook.com/louise.walker.712 Louise Walker

    James I can only agree with comments, rarely do I watch daytime tv but well wort turning on and watching. And if you ever read your comments, I’m currently setting up cooking classes for independent living for disadvantaged young people in rural North Yorks and Darlington I need easy budget recipes. If anyone reads this and wants to help and get involved.

  • http://twitter.com/lesbouleaux Paul Dorey

    Hi James, ‘Operation Hospital Food’ is the best and most inspirational daytime TV ever! I would however offer feedback on the subject of portion control. On 1 of the main course plates being served up (monday), I counted 9 or 10 roast potatoes!!? All the main course plates look stacked up, and I suspect that leads to a great deal of the waste? A nice nutritional bowl of soup, then a small/medium size main course plate, then a nice tasty dessert, would be my preference. People have smaller appetites when recovering in hospital, and I suspect mainly look forward to the dessert!? and leave room in their tummy for the dessert by not eating the main course. (Just like children do if allowed!)

  • Sue Matthews

    Dear James, having recently been in hospital for 6 days with complications following chemotherapy, the food was really awful. The hospital is fantastic in every other aspect but the food was cold, tasteless, anaemic looking and took courage to eat. One day it was only by imagining children starving in the world that I managed to eat it! I am a vegetarian and there was always a choice and the staff did order me salads too but……that is all I can say. Luckily my husband was able to bring me in food from outside but I was desperate for a hot tasty meal. I would be interested in helping you with your campaign.

  • Mary Moocow

    James, at the beginning of the year I visited my GP who arranged an emergency admission to hospital (James Pagett in Lowestoft). I was admitted at 2pm, there was no food available for me until the following morning. The ward sister was apologetic and said that all she could do was offer me a slice of very dry cake that had been brought in for the nurses the day before. (I had no family member able to visit me and bring me food from home). So, from 2pm until breakfast the following morning this was all I was given. The food after that,varied from the half-way decent to the absolutely inedible. I wish you every success in your effots to reform the system, and am deeply saddened that so many hospitals are refusing your generous offer of help. How are patients supposed to make a speedy recovery if they are fed such poor meals?

  • http://www.facebook.com/mick.fraser.75 Mick Fraser

    Tried to contact you via email to mail@limelightcelebritymangement.com not available neither is the website please enlighten me as to why this should be as you appear to be a very approachable fella. Regards Mick Fraser

  • Joanne Habergham

    Dear James, I have been watching your hospital program with great interest and have always been interested in the idea that you like to grow a lot of your own fresh veg. I am a rainbow brownie leader and sometimes help with the guides, for the last couple of years I have been trying to get people interested in doing a community garden growing veg and then using this veg to sell for donations/or cheaply as i feel our young people are not getting enough veg. I come from Yorkshire in an area which is quiet run down and there is high unemployment and I would like this scheme to roll out to show people what the potential for buying local produce is and show how much cheaper it can be to feed your family if your grow your own or get into small groups and find spaces for veg patches. The church we hold our Brownies at has a run down church hall that is in some need of repair, I am applying for lottery money to try and repair this building and I would like to extend this project to have cookery classes on a “make doo and mend” type theme to help encourage families to budget better and maybe have a lunch club for the elderly in our area.

    What this project lacks is a colorful personality to show some interest in it and to bring some advice about growing crops as well as setting up kitchens and maybe even supply a few receipes (possibly do some cooking demonstrations – we are a charity so can’t afford to pay much). I am sure you must get this kind of request all the time, but our Rainbows/brownies and guides are an amazing bunch of enthusiastic young people, and the church is an amazing building steeped in history in a multicultural area of great need.

    If you, or anyone from your team would like to come for a visit to see what the “Dreams” are and look at what we have here in Batley – we would love to hear from you. if you would like to contact me on my e-mail address it is Joannehabergham@googlemail.com. We really would love to hear from you, we don’t have the same level of poverty as some of the Third World countries, but we have young mums going without a decent food JUST so they can put food on the plates of their children or they can buy them football boots. We really need this project to take off.

    Thank you for your time.

    Joanne Habergham – Rainbow brownie Leader, 14th Batley Brownies.

    • Joanne Habergham

      Hi James,

      We have started planting our veggie patch at the church and the young people are full of enthusiasm. We would love it if you could find time to take an interest in what they are doing – when we planted carrots last year to try out and see how they took to it, when we pulled the carrots up and they found they weren’t all the same shape and size – it created quite a bout of laughing. They are now taking more notice of where their food is coming from. I know you like twitter you can find us on @digbatley and also in the local press in Batley.

  • Rosie Chell

    Dear James
    Your programme Operation Hospital is brilliant and the idea of rolling a national menu for hospitals across the country is a great idea. We would also like to say the James Martin inflight meal we had on a recent flight was the best of its type we have ever had.

    My dad lost two stones in weight in hospital since falling and breaking a hip last November and we understand the importance of hospital food to patient well being.

    We are also aware of the wastage and lack of management surrounding hospital transport. Do you have any mates in the transport business who could undertake a similar exercise. We could save our Nhs services despite the appalling mismanagement we have.

    Thanks
    Rosie Chell

  • Bob Dawson

    James, watching your hospital food programme, you stated that you wish to make a difference across the UK only to mention hospitals in England and Wales. Doesn’t the uk consist of other countries. I appreciate there may be different laws in the other countries. With regard to myself, I was in gartnavel hospital in Glasgow and found the food, ie cook chill, awful. The patients in the same ward thought the same.
    Can you enlighten me?

    Regards

    Bob

    • Tracy Roberts

      Hey Bob,

      I think I heard him say that Wales as well as Scotland are doing a good job with their food and that there was a lot of hospitals that did not want his help. Maybe he’s mentioning just Wales and England because those were the ones that asked for his help?? Just playing devil’s advocate ;-)
      Trace

  • http://www.facebook.com/maggie.may.9216 Maggie May

    LOVE this program.

    I was recently in St Marys hospital in Paddington and the Chelsea and Westminster hospital having had a kidney and a tumor removed from my bladder, the food was atrocious and totally inedible. It was truly awful. So I just was ordering sandwiches and a salad which consisted of lettuce and tomato and even that was very bland and certainly not very nutritious.

    Why is it that the food in these hospitals is like this. I imagine its a cost thing? But surely even a bowl of good soup would be better than the food they dish up. Nutrition is such a vital part of recuperation and healing and its astonishing that this is going on.
    I once ordered a tuna salad thinking that at least this couldn’t be that wrong and the tuna looked like mince meat!! It was inedible. Vile.

    Consequently family were having to bring me in food because i was starving.

  • ellen

    my husband was in the royal blackburn hospital he was in 2 weeks nad lost over 2 stone because he could not eat the food we loved the program on how to improve hospital food

  • James

    I have just spent the afternoon watching the whole weeks worth of Operation Hospital Food. I would just like to say as a NHS share holder like every other British tax payer I thank you for what you are doing its amazing and please keep up the fantastic work. We all truly appreciate it.

  • Ian C

    I have just seen the last episode in this series of Operation Hospital Food and have to offer a hearty well done once again. I never seem to be left but astounded by the waste in hospitals and just because we say “that’s how we’ve always done it” is just not good enough. To James, I thank you to Galton, Lawrence, Paul, James, Chris and Stephen, you have shown a level of commitment that will equal James’ by carrying on this great leap forward and further assisting where you can, be that just simple advice or more of the rolling up of the sleeves as you have done in the last few months. Gentlemen, I salute you.

  • Simon W

    As with most of the prior posts – I echo the comments made around such a significant and worthwhile contribution by James Martin. I would question the BBC’s decision to air this during the day… Surely if something warrants a prime time slot from an educational, entertaining and thought provoking perspective then this is it. Come on BBC sort out the scheduling. Jolly good job James.

  • http://www.facebook.com/profile.php?id=589804297 Michael Page

    I have watched all week Operation Hospital Food. Why wasnt this aired during the evening instead of some of the usual drival, Very interesting and to all the chefs involved you have highlighted ways in which Hospital food can be good and value for money instead of a waste . Well done James and SOUTHAMPTON HOSPITAL where it all started

  • http://www.facebook.com/sian.ware.90 Sian Ware

    Operation Hospital Food is excellent but the one point I would like to make is that it seems to be focusing on adult patients. My 4 year old Son was in Heartlands Hospital in Birmingham for 4 weeks 2 years ago and I have to say that the food was shocking. My little boy is not at all fussy on his eating but the food did not provide the 5 portions of fruit or vegetables on any day and the food was so uninspiring he eventually refused the food. We had to take food in to him which was unacceptable.
    We did speak to the dietitian and asked for more pasta & rice dishes for him and all they offered him was macaroni cheese (which had wholegrain mustard in it!!) and a chicken breast in gravy with plain boiled rice.
    We did not get to pre-order any meals and just had to take what was on offer.
    Whilst adults may be able to accept no choice, children can be picky and they should be able to choose what they want to eat.
    I would love to be able to get this changed.

  • http://www.facebook.com/lorraine.foster.52 Lorraine Foster

    I work in a hospital kitchen where we cook all fresh food and because the hospital is in financial trouble (the kitchen is not!) the management have decided to make savings by making 5 chefs redundant and to buy in cooked chill meals!!

  • http://www.facebook.com/naomi.demello Naomi DeMello

    Hi James
    I am currently working on the idea of compiling a basic recipe book with adults with mental health illnesses with the final outcome being a book of recipes which are affordable on benefits and can be used once these adults move on from supported living. Do you have any tips that you can pass on or would you be prepared to write a little foreword once the book is completed.

  • http://www.facebook.com/jessie.sams.33 Jessie Sams

    Hi James it really is an amazing job you do with hospital food. I was wondering if you had ever considered going into some of the psychiatric hospitals? I suffer from an eating disorder and food is terrifying as it is let alone being served disgusting hospital meals. In particular the special diets for refeeding either foul cauliflower cheese or processed omellletes! Surely There are better and more nutritious ways of presenting food to those who are not only underweight but find eating very traumatic. Hoping to hear from you.

  • disqus_tfWugjsL5E

    Hi james can you please help. My friend is Dyslexia and she as problems understanding recipes. can you please. My email address suemorgan1322@talktalk.net

  • http://www.facebook.com/denier.dennis Denier Dennis

    hi james
    just got back from tenerefe with tomas cooke your inflight meals were delightfull,plenty of flavour and taste such a change from years ago
    dorothea and denier

  • jeremy Clark

    Hi James

    I am hosting a Ready-Steady-Cook style kitchen theatre at next months World Travel Expo in Hamburg and your colleague Carl Jones will be my guest chef. I know Carl from the industry as a chef myself. As you worked with him developing TC meals which we will feature you have any interesting anecdotes I can surprise him with, it would be fun. Jeremy Clark twitter @trayset

  • Kay Wells

    James please can you help. Whilst watching all your cakes in America I have been hoping that the word Wheat Flour would crop up so I could work out a recipe I have found on the internet. Unfortunately there is no conversion in English to which flour we would use. Can you advise. I wondered if it is a strong bread flour but when I used it in the cake recipe seemed a bit heavy consistency.

  • Margaret Stewart

    I AM LOOKING FFOR A GLUTIN,EGG,DAIRY, FREE BREAD

  • frances mitchell

    hi James, after watching todays best bites and your discussion on wild garlic. I have a patch of what appears to be this from your discussion what should I do with this

  • http://www.facebook.com/kevin.sharp.904 Kevin Sharp

    Hi James,
    im looking to buy a built in double oven, but not sure what brands to be looking at to get the best for my money, looking at paying no more than around £700 max and then a 5 or 6 ring hob. Have you any recommendations to get me started with? Love watching Saturday kitchen have pinched quite a few recipes from there

  • http://twitter.com/Donnalovesummer Donna

    Hi James. Any ideas on a healthy meal that can be prepared and cooked in 20 minutes? I am bedbound and have a carer to come and prepare meals. Carer gets 30 mins to check I’m ok, prepare food, wash up and write notes! Breakfast and lunch ok but evening meal a problem. Carer normally heats up carton of soup or ready meal… not ideal when trying to get well!

  • mark pollitt

    hi james,
    was at the salford food festival at the weeknd and saw yout cooking demonstraion…utterly brilliant!…had a great time, especially when you manage to get everyone( including me ) to check under their seats…absolute stroke of genius. Thanks for a great 45 mins.

  • http://www.facebook.com/jan.north.79 Jan North

    I have been using the James Martin New York Lemon Cheesecake mix from tesco s, it s absolutely delicious, however they don t seem to stock it anymore. Any ideas where I can get it from? jazz

  • Virginia Hemery

    Dear James,
    I am really enjoying your slow cooking Cookbook, but I’m struggling to find cling film which is able to sustain temperatures of 80 degrees Centigrade, for use in slow-cooked beef Fillet recipe.
    I wonder if you could kindly advise where I might find such a product?
    With grateful thanks
    Virginia Hemery

  • Tessa de Leeuw

    Hi James,

    I’m a big fan, I love you on Saturday Kitchen. There’s just one little thing that keeps distracting me every Saturday morning. Well, two, actually. I don’t know how to put this delicately, but could you please wear a t-shirt underneath your dress shirt? I love you and I think you’re one of the most attractive, smart, funny and talented chefs on TV, but man, those nipples every start of my weekend, where is a girl to look? You are awesome and I think your viewers should be looking at your food and your face and not at your… well, you know…

    Anyway, keep on keeping on, stay as awesome as you are, and please keep making these wonderful cookery shows. Just please, please wear a shirt ;)

    Lots of love,
    Your blushing fan,
    Tessa

  • http://www.facebook.com/madeline.holwill Madeline Holwill

    Hi James I have a reasonable quantity of what I think is wild garlic in my garden. At recipe ideas please

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