He is the man who basically turned butter into a personality trait. If you’ve ever sat through a Saturday morning with a hangover and a massive craving for a bacon butty, you know exactly who James Martin is. But honestly, there is a lot more to the guy than just clogging arteries with a grin and a Yorkshire accent.
Lately, things have been a bit of a whirlwind for him. It's not all just high-end pans and fast cars anymore. Between some pretty heavy health battles and a legal scrap over his own name, the 53-year-old chef is hitting 2026 with a brand new perspective.
The James Martin Trademark Drama (Yes, Really)
You’d think if your name was James Martin, you could just... use it? Apparently not. Just this January, the UK Intellectual Property Office basically told him to back off in a battle against a 150-year-old whisky brand.
It sounds like a joke, but it’s real. Martin tried to trademark "James Martin" for a new line of drinks, including non-alcoholic spirits and wines. Then came Macdonald & Muir, the folks who own Glenmorangie and Ardbeg. They’ve owned a trademark for "James Martin’s" whisky since 1998. They argued—and won—that people would get confused.
He lost. He had to pay about £1,900 in legal costs. It's a tiny drop in the bucket for a guy with his empire, sure, but it’s a weird reminder that even when you're a household name, you don't always own the rights to yourself.
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Why Saturday Mornings are Getting Even Longer
If you feel like you see him every time you turn on the TV, you’re right. ITV just gave James Martin a massive promotion. Starting in early 2026, James Martin’s Saturday Morning is being extended.
- The Old Slot: 9:30 am to around 11:40 am.
- The New Slot: It’s now running all the way until noon.
That’s two and a half hours of live-to-tape cooking. Why? Because the ratings are actually growing. In a world where everyone is watching TikTok, 680,000 people are still tuning in to see a middle-aged man fry things in a Hampshire kitchen. It’s comforting. It’s predictable. It’s exactly what people want when they’re still in their pajamas.
The Health Battle Nobody Saw Coming
Behind the "everything is great" TV persona, he’s been through some dark stuff. Back in 2023, he dropped a bombshell that he’d been fighting facial cancer since 2018.
He didn't make a big deal of it at the time because, well, that's not his vibe. He finally opened up about it after some drama with production crew members, explaining that he was going through one of the most "fraught" periods of his life. He had surgery right before Christmas one year just so it wouldn't mess with the filming schedule.
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Then there’s the dyslexia. He’s been very open about the fact that he literally cannot read the autocue. If you see him walking around the kitchen while he’s talking to the camera, it’s not just for show. He’s found that movement helps his brain process what he needs to say. He’s basically "winged it" for thirty years on television. That’s not just talent; that’s a massive amount of hard work to hide a struggle most people never notice.
The Bacon Sandwich "National Disgrace"
Just this week, he went on a bit of a rant about bacon sandwiches. He calls it a "national disgrace" when they’re done wrong. No sourdough. No avocado.
His secret? Bacon fat. He suggests you fry the bacon, take the rendered fat from the pan, and pour it directly onto the white sliced bread before you even put the bacon on. It's aggressive. It's delicious. It's peak James Martin. He even served this to Gareth Ward—one of the top Michelin-starred chefs in the UK—when he stayed over. Imagine being a world-class chef and getting a grease-soaked white bread butty for breakfast. Honestly, it sounds perfect.
What's Next for the Chef?
He’s still got his restaurants, obviously. James Martin Manchester is still a massive draw inside the casino there, and The Kitchen at Chewton Glen is doing exclusive "Takeover" nights in March 2026 where a seat will set you back hundreds of pounds.
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He’s also leaning more into his wine collection. Despite the whisky trademark loss, his partnership with Vinohero and Wines & Brands is still going strong. He’s moving toward being a "lifestyle" mogul, though he’d probably hate that word.
How to Cook Like Him (Without the Heart Attack)
If you want to bring a bit of that James Martin energy into your own kitchen without needing a bypass, focus on the sourcing. He’s a massive stickler for British produce.
- Skip the supermarket "water-added" bacon. Go to a butcher. Get the thick-cut smoked stuff.
- Use salted butter. Always. Unsalted butter is basically just fat with the soul ripped out of it.
- Keep it simple. He spent years in three-Michelin-star kitchens in France (like Maison Troisgros). He knows the fancy stuff, but he chooses simplicity. That’s the real flex.
The man is a workhorse. He’s a pilot, a car collector, a dog lover, and a guy who has survived cancer while the cameras were rolling. Whether you love the butter or hate the calories, you have to respect the hustle.
Actionable Insights for Your Kitchen:
Stop overcomplicating your weekend meals. If you're making a roast or a sandwich, focus on the temperature of your pans and the quality of your fats. Use his "pan fat" trick on your toast next time you fry anything—it’s a game changer for flavor. And if you're ever in Manchester, the crab risotto at his restaurant is still the one dish you actually need to try.