A very potato heavy interview with the Malton-born chef 🥔
It follows hot on the heels of his last book, Butter, which came out last year, and also focused on a single ingredient.
"I also wanted to include recipes from around the world so as well as those from the UK there are some from India and Japan and other countries where potatoes are a staple ingredient. I’ve combined over 100 recipes and techniques. There’s everything from Tex-Mex BBQ filled potato skins to Japanese-inspired recipes where potatoes are baked in seaweed.”“You wouldn’t believe how technical the process can be to get the best fried chip, and I don’t mean all that triple-cooked palaver.
"I’ve teamed up with Albert Bartlett to run SpudULike, the famous brand from the 1970s and ‘80s, which used to have queues round the block for their simple, but tasty, baked and filled potatoes. It’s been great fun, not reinventing the brand but bringing it into the 21st century with a different twist, still keeping the classic taste at its core,” says Martin. “As a result I have leant more about potatoes in the last two years than in my entire career.
until 2015 and before that ran"The Leeds Kitchen", inside the Alea Casino in Leeds. Both closed in 2013."I’d quite like to do an onion book,” he says.Martin has never been one to sit still for long. Born in Malton, his passion for food began when his father took the role of catering manager at the Castle Howard estate.
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