LOOKING through James Martin’s career one aspect which comes across is his dedication to his craft.

Having begun his formal training at the age of 16 – where he was Scarborough Technical College’s Student Of The Year for three years running – he went to work for top chefs including Antony Worrall Thompson and Marco Pierre White and in European Michelin-starred restaurants.

He opened his own Hotel and Bistro du Vin in Winchester as head chef at the age of 21.

Since then he has built a parallel 20-year career on television, starting out on The Big Breakfast and Ready Steady Cook before starring in his own shows.

He now hosts live morning show Saturday Kitchen, which he took on after coming fourth in the 2005 series of BBC talent contest Strictly Come Dancing - no mean feat in itself.

That dedication comes across in the preparations for his first national tour – Plates, Mates And Automobiles.

“I was rehearsing up to 11.30pm last night,” he tells The Guide. “I finished work at 6pm, was home for 8pm and then rehearsing. I was same the night before, and the night before that for three months.

“It’s a pretty monster thing – it’s not just me going on stage cooking a few dishes. A massive amount of production has gone into it.

“I’ve got a couple of big UK comedians doing the Voice of God, I’ve got up to 50 people taking part from Formula One World Champions to Mary Berry to one of the greatest chefs in the world.

“I wanted to make it a night to remember – I owe a lot of favours.”

Paul Hollywood and The Hairy Bikers have previously shown off their culinary skills on stage.

But Martin promises this will be like nothing anyone has seen before.

“Live Nation do lots of massive events and rock concerts,” he says. “I want this to be the benchmark for all chefs who do a tour in the future.”

There will be some fun – including making a dessert using the exhaust from a motorbike – but at the heart will be Martin’s no nonsense approach to cooking, which comes across in everything he does.

“I never lecture people,” he says. “People can make their own bloody decisions about what they do. On Saturday Kitchen I cook the food I like. I’m quite fortunate that millions of people tune in – why I don’t know. People ask why I don’t change the format of the show, but why do I need to change it?”

For inspiration he looks to the likes of the late Keith Floyd, whose clips regularly surface on Saturday Kitchen.

“He presented himself with this very laid-back attitude,” says Martin. “He was very honest, he didn’t try to be anything he was not. He was great with people. His shows are still standing the test of time.

“I bought his old Citroen 2CV from his daughter – it smells like Oddbins inside, but to have that in the garage is an honour.”

Martin refuses to follow fashion or fads.

“My publisher said to me I should do a low-fat or low-sugar cookbook,” says Martin.

“I spent 20 years telling people to eat proper. You’re only on this planet for a short period of time.”

He currently owns a restaurant in Manchester, and will be opening a second in the New Forest, near his Hampshire home, by the end of the year.

“I still work in a restaurant,” he says. “When all this fancy stuff goes away I will be back to being a chef again. This is the fluffy bit in the middle – we call it tits and tinsel.

“The guy from Live Nation told me I have outsold most comedians on their first tour. Nobody was anticipating that. He said it would make the next tour more special – I had to tell him I probably won’t do another tour! For me it’s a big deal – it’s a tremendous amount of work.”

So far his only concession to the touring lifestyle is his bathrobe.

“I get off stage, put the bathrobe on, get in the car and it’s off to the hotel for a Jacuzzi,” he laughs. “It’s the world of rock stars.”

He is looking forward to coming to Brighton.

“Funnily enough I nearly opened a restaurant in Brighton,” he says. “We got quite close to signing, but I got cold feet.

“It’s easy to open a restaurant, but it’s bloody difficult to run one. I don’t have any plans to open any more after the one in Chewton Glen.

“Our restaurant in Manchester got into the top 100 in the UK, which is down to the dedication of the team. If I had 100 of them I wouldn’t get into any top 100s.”

Don’t expect to see him in any of Brighton’s top eateries next month though.

“I don’t really eat out in restaurants that much. I’m looking forward to having a 99 Flake on the pier and putting £50 into trying to get Snoopy out of one of the grabbing machines.”

James Martin’s Plates, Mates And Automobiles is at Brighton Centre, in King’s Road, on Tuesday, March 22, from 7.30pm. Tickets cost £30. Call 08448 471515.