James Martin is still feeling “horrific” about a huge kitchen mistake he made nearly four decades ago after he admitted he ‘ruined somebody’s wedding’ in the kitchen
TV chef James Martin has revealed he’s still haunted by a major culinary error that occurred years ago, for which he sincerely apologised on his self-titled show. On the episode broadcast on Saturday (January 4), Martin shared a shocking confession with viewers – he had once “ruined somebody’s wedding” due to a significant mistake at the Park Lane hotel.
Despite the mishap happening almost 40 years ago, the memory remains “horrific” for him even now. The revelation emerged during a Q&A segment when an audience member sought advice about a kitchen disaster, prompting James to share his own embarrassing tale.
He read out the viewer’s letter: “Got another one here, Matt from Cumbria had a big accident in the kitchen with an explosive pressure cooker,” then turned to his guest chefs, Galton Blackiston and Tommy Banks, asking: “What is the biggest mess up you’ve ever had in the kitchen?” After a collective sigh from the chefs, James chimed in with his personal fiasco: “I was getting Fahrenheit and centigrade wrong when I was about 14 years old in the Park Lane hotel, and I burnt 800 portions of apple tart.
“It was for somebody’s wedding so I do apologise if you’re watching, it was me. I am sorry,” he continued. Tommy and Galton both chimed in with “oohhh” as they remained silent, as James continued: “It was pretty horrific.”
Off-screen, James is just as candid about his blunders, recently sharing tales of the trials he faced while launching his culinary empire.
The star of ITV, also known for gracing This Morning, has a portfolio of successful spots like The Kitchen at Chewton Glen and James Martin Manchester inside the Manchester235 Casino. Reflecting on his initial foray into the restaurant world with The Times, he remembered the growing pains beginning with Hotel du Vin in Winchester at age 21, following his gig as a pastry chef at Hampshire’s Chewton Glen Hotel.
Recalling his approach since his first venture in 1994, James shared with the paper, “If I thought about everything that could go wrong every time I opened a restaurant, I’d be a complete mess.
“Ever since I opened my first place at the Hotel du Vin in 1994 I have gone in with complete faith in myself and the people I’m working with.”