Born and brought up in Bath, Martin was influenced by his mother's wholesome cooking from her homeland of Latvia, as well as by that of his Russian relatives.
He did a season in Switzerland and stints as a chef on a Greek tycoon's yacht before returning to London and a more permanent chef job. He set up the first of two restaurants in 1997, both of which were awarded Michelin stars. Martin now concentrates on consultancy and television work.
See all recipes by Martin Blunos (17)
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