James Martin admits he 'always struggles' as he comes to heartbreaking realisation
TV cook James Martin has opened up about the huge change he has had to make to his car collection after admitting that he struggles to get in and out of race cars
Celebrity chef James Martin has revealed he's parting with some of his race cars, conceding that they've become a challenge to exit as he's aged.
"The car collection sort of changes as you get older," he shared with Samuel Goldsmith on the Good Food podcast. "You can't get in the cars that I bought 20 years ago and I can't get out of them. So I've sold quite a few of the race cars and I've gone into sort of old school cars. So stuff that I can get into and get out of."
At 52, James has previously noted that motor racing is better suited for the svelte: "It comes down to the fact that I race cars, or I still try and race a few cars and I actually struggle to get out of them now. Getting in them, you kind of fall in them, but then you've got to get out of them and it just doesn't look very good."
His enviable collection, valued at an estimated £5million, includes vehicles with significant historical value.
Highlights of his fleet include one of Colin McRae's iconic Subaru Impreza rally cars and a classic Mini Cooper once helmed by British rallying greats Paddy Hopkirk and Rauno Aaltonen, reports Devon Live.
However, for his upcoming visit to Gareth Ward's acclaimed eatery, Ynyshir, James plans to arrive in something more accommodating: "I booked a table there about three months ago," he mentioned.
"I'm going to take one of the old vintage cars that's got a comfy seat all the way up to Wales."
James has hailed Ynyshir as "the best restaurant you'll eat anywhere in the world," praising it as "absolutely spectacular".
Situated in Powys, Ynyshir prides itself on utilising local ingredients, such as Aberystwyth lamb, Fishguard ducks, and Welsh Wagyu beef from Montgomery in Mid Wales. Owner Gareth Ward shares his ethos: "I want people to come here and relax and have fun. We don't have front of house staff. The chefs serve the food."
While James eagerly anticipates a sumptuous dining experience at the two Michelin-starred Ynyshir, he's keeping things much more modest in his own kitchen.
To maintain his weight, James is sticking to a straightforward daily breakfast regimen: "Grilled tomatoes on toast. It's very simple and very tasty. And the barbecued leeks with lardons and hazelnuts," he shared.
However, he concedes that he stops short of forsaking his cherished butter. James has even penned a tome titled 'Butter: Comforting, Delicious, Versatile - Over 130 Recipes Celebrating Butter'.
He finds amusement in the fact that his book goes against the current, quipping about the trend among food writers for health-conscious publications: "I brought out a book on butter."
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