Television cookery shows have evolved significantly since the BBC’s first broadcast in 1937, with the rise of celebrity chefs shaping the modern landscape. Tom Kerridge, acclaimed chef and owner of The Hand and Flowers in Buckinghamshire, credits the charismatic Keith Floyd in the 1980s as a trailblazer who truly kickstarted the celebrity chef era.
Speaking ahead of his guest slot on James Martin’s Saturday Kitchen, Kerridge shared his admiration for fellow chef James Martin during an interview on Red Richardson’s podcast. “Everyone who does cooking on television has their own unique skill set,” Kerridge said. “James Martin is exceptional live—he’s brilliant at holding a conversation, listening, and cooking simultaneously. He’s a really talented chef as well.”
While the pair share mutual respect today, their relationship has experienced playful rivalry in the past. In 2014, during an appearance on Michael Parkinson’s Top Table, James Martin playfully challenged Kerridge’s approach to Yorkshire pudding. Martin expressed surprise that radio discussions about Yorkshire pudding featured chefs who, in his view, were geographically removed from the dish’s northern roots, notably referencing Kerridge.
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“They had two chefs from as far south of Yorkshire as you can get—Tom Kerridge, who I know and love, and Mark Sargeant—talking about Yorkshire pudding,” Martin recalled. “I thought, why not include someone who specialises in Yorkshire pudding?” The discussion led Martin to recount his cherished grandmother’s recipe, which stands out for an unusually high egg content.
Martin’s method calls for eight eggs, 8oz of flour, and a pint of milk per batch. He describes “throwing in” the flour and eggs and whisking the mixture by hand—a technique he insists is essential to prevent toughening of gluten and ensure proper rising. After combining these ingredients, full-fat milk is added, and the batter is whisked again before resting overnight in the fridge. Martin stresses the importance of using beef dripping for the tins, dismissing alternatives like duck or goose fat, and follows a “golden rule” of briefly opening the oven door after 20 minutes to release steam, contributing to perfectly risen puddings.
From lighthearted debates to genuine praise, Kerridge and Martin exemplify the camaraderie and expertise that enrich the world of televised cooking.