James Martin, the celebrated chef known for his expertise in some of the world’s most prestigious kitchens, including the three Michelin-starred Maison Troisgros in France, has shared his ultimate tip for making the perfect bacon sandwich.
Raised on a farm in North Yorkshire, Martin champions simplicity and quality in his cooking, especially when it comes to a beloved British staple—the bacon butty. He has criticized poorly made bacon sandwiches, calling botched versions a “national disgrace.”
On the Routes podcast, Martin recounted hosting renowned chefs such as Gareth Ward, currently one of the UK’s most talked-about culinary talents, and Richard Bertinet, an acclaimed baker, at his Hampshire home. Despite their elevated palates, Martin kept breakfast humble, serving a classic bacon sandwich.
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“It’s got to be right,” Martin emphasized. “You wake up with 10 chefs in your house—you’ve got to cook them a bacon sandwich.”
He insists the foundation must be simple: white sliced bread, buttered—not sourdough. Ketchup is optional, but Martin prefers the freshness of Isle of Wight tomatoes, which he chops and grills alongside the bacon for extra flavor.
The secret, he says, lies not just in the ingredients but in the technique. Martin specifies the bacon must be smoked, of the right thickness, and cooked to a crispy perfection. However, the game-changer is taking the rendered bacon fat from the pan, saving it in a container, and pouring it onto the bread before assembling the sandwich.
This trick infuses the bread with rich, smoky flavor and elevates the sandwich to another level.
James Martin firmly dismisses modern additions like avocado in favor of pure, traditional bacon fat. “Avocado or bacon fat? It’s bacon fat,” he asserts.
Known for his appearances on Ready Steady Cook and Saturday Kitchen, James Martin continues to share his culinary wisdom. Fans can catch him on James Martin’s Saturday Morning, airing at 9:30 am today (Saturday, January 17). This episode features former Emmerdale star Kelvin Fletcher and his wife Liz discussing their farming life, alongside chefs Chantelle Nicholson, Andres Alemany, and Paul Foster showcasing their dishes.