Martyn was first inspired to cook by his grandmother and was baking his own cakes by the age of eight. He earned his catering diploma from Highbury College in 1986, top in his field with distinction. Two years later, Martyn started work at Claridge's as Third Commis Chef under Maître Chef des Cuisines Marjan Lesnik and later under John Williams. Over the years Martyn rose through the ranks to become the hotel's highly respected Executive Chef in 2004. Under Martyn's direction, Claridge's iconic afternoon tea won the British Tea Guild Best Afternoon Tea award twice. Martyn has worked tirelessly to make the Claridge's Foyer and Reading Room into one of London's most happening venues for lunch and dinner. Discover more about Claridge's on Instagram @claridgeshotel, Twitter @ClaridgesHotel and at www.claridges.co.uk
One of Scotland's most exciting cookery talents and entirely self-taught, Nick Nairn became the youngest chef to win a Michelin star in Scotland. Creator of several restaurants and one of the world's leading cook schools, he is also a popular TV presenter and writer - he was one of the four finalists on Great British Menu and cooked for the Queen's 80th birthday celebrations. He has written a number of successful books (with sales totalling over half a million), including three books to accompany his BBC TV series Wild Harvest, Wild Harvest 2, and Island Harvest, the best-selling Top 100 Salmon Recipes and most recently Fish 'N' Tips.