Chef’s World Series: Feast with James Martin

"Не имеет значения, что думают другие – поскольку они в любом случае что-нибудь подумают." Пауло Коэльо ZMEY
Время на прочтение: 3 минут(ы)

With his chef’s table at The Kitchen always booked up well in advance, James Martin has certainly ramped up the foodie profile of Chewton Glen. For our latest event, Condé Nast Traveller readers skipped the queue and gained exclusive access to the James Martin’s Saturday Morning star at an evening of taste-led tuition and a three-course dinner cooked by the man himself.

Chefs World Series: Feast with James Martin

Emma Jones

Martin was junior pastry chef at Chewton Glen 26 years ago, and is now back in the fold as the resident chef at The Kitchen. A cookery school with its own small restaurant, The Kitchen is set in the groomed grounds of Chewton Glen, an award-winning country spa hotel with treehouse suites. The estate’s 130 acres include gardens where a harvest of vegetables, fruits and herbs are grown and gathered for the kitchens, and are home to a cluster of working bee hives producing honey under the watchful eye of the head beekeeper.

Chefs World Series: Feast with James Martin

Emma Jones

The courses available at The Kitchen range from how to cook the perfect pad thai to a crash course on Mediterranean tapas, but for our Chef’s World Series guests honed their canapé-making skills in a masterclass taught by Martin. The chef doesn’t do what he calls ‘roly poly’ hors d’oeuvres, but prepares delectable little snacks packed with flavour. ‘This is real food,’ he explained, passionate about what he considers honest at-home cooking. His showcase recipes paid homage to worldwide culinary traditions, including a four-minutes-from-scratch prawn toast, miso aubergine bites and a taramasalata made using hot-smoked cod’s roe from the shores of Cornwall, topped with crispy chicken skin. This particular mezze is best eaten with a chunk of sourdough bread and washed down with a crisp glass of Veuve Clicquot Brut.

Chefs World Series: Feast with James Martin

Emma Jones

After the demonstration, guests took their seats in the dining room for a menu cooked in the open kitchen by Martin and his team. The starter of kimchi with scallop ceviche was a pairing of citrus and briny flavours, and was followed by a deeply savoury Goosnargh chicken with wild-mushroom and truffle risotto and a sharp-sweet caramelised lemon tart.

Chefs World Series: Feast with James Martin

Emma Jones

Having finished in the kitchen, Martin hung up his apron and made his way around the tables to meet and greet readers, giving everyone the perfect opportunity to ask him about some of those everyday kitchen niggles that perplex even the most experienced cooks among us.

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