James Martin heartbreak: The shocking reason why family would ‘disown’ TV chef

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James Martin found himself at the centre of the ire of the British public earlier this week. It came after the TV chef extraordinaire made a reference to Christmas during a cooking segment on This Morning, suggesting the festive season was “just around the corner” – leading many people to take to social media to voice their outrage. During a cooking demonstration, James said: “The great thing about these is you can freeze these now.

“Christmas obviously is just around the corner, you can pop these in the freezer, (they’re) seasonal fish – when they’re solid pop them in a freezer bag and you can deep fry them as and when you want them.”

One person, not impressed by the comment, wrote on Twitter: “Christmas is most certainly not around the corner James. It’s like four months away #ThisMorning.”

Another said: “#ThisMorning It’s August!!!!!! Christmas is not just around the corner James!!!!!!!”

The broadcasting veteran has built a considerable following during his time as a TV chef and, despite his festive comments, is unlikely to be disowned by his loyal fan base.

However, James, during a 2018 interview with the i, revealed the one thing that would result in his family disowning him.

It came as he lingered on the topic of healthy eating books; a genre that has grown significantly in popularity in recent years.

But James, known for his carb heavy, calorific dishes, parried the idea of his own health-filled recipe book, and explained: “Not as long as my family were alive.

“They’d probably disown me.”

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The reasoning behind this might be found in his upbringing.

James grew up on a farm in Yorkshire and spent his early years in the kitchen with his mum learning how to cook.

From a young age he was taught how to enjoy food, something that has stuck with him to this day.

He said: “There are people out there who see food as fuel and don’t enjoy it.


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“I was brought up on a farm. We produce food – that’s what we do.

“And we want people to enjoy the food that takes us a long time to produce.”

It was this introduction to the culinary world from a young age that led to James’ enrolling at Scarborough Technical College where he studied catering.

After this, in pursuit of professional training, he travelled to France to learn the cooking trade from the best at the Hostellerie De Plaisance.

His is a more conventional route into the culinary world, than, say, Rick Stein, who started his career selling frozen curries.

Fully qualified, James left his native Yorkshire as a 20-something and travelled to France.

It was here that he worked at the 3 Michelin star restaurant Maison Troisgros in Roanne.

Returning to the UK, he moved to join Anthony Worrall Thompson’s ‘One Ninety Queen’s Gate’ in Kensington.

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