Martin Blunos
London
United Kingdom
Overview
Martin Lauris Blunos (born 11 April 1960) is a British TV chef known for his culinary achievements.
Martin’s parents emigrated from Latvia to England shortly after World War II. He attended Thornbury Castle School, where he excelled in Home Economics. His cooking style is influenced by his half-Russian, half-Latvian mother. Martin gained experience at the Strand Palace Hotel in London, spent a season in Switzerland, and even worked on a Greek tycoon’s yacht. Eventually, he settled down at Lampwick’s in Battersea, London.
Martin’s first restaurant as chef and owner was Lettonie (French for Latvia) in Bristol, which opened in 1988. The restaurant featured a Franco-British style of cooking with Eastern European elements. Martin earned his first Michelin star there in 1989, followed by a second in 1991. Despite his success, he felt that fellow chefs didn’t give him much credit until the Michelin accolades arrived.
In 1997, Martin relocated Lettonie to larger premises in his hometown of Bath, where he was assisted by James Tanner. However, he felt limited by the single-location model and decided to close the restaurant in 2001. The birth of his daughter prompted this decision, as he wanted more time for his family. His wife, Siân, also worked at the restaurant, which helped keep their marriage strong.
Martin opened a new restaurant called Blinis, and his two Michelin stars followed him to the new location. Unfortunately, in 2002, the owners decided to close Blinis, leading to a court case for unfair dismissal. Despite the challenges, Martin continued to make culinary waves.
After Lettonie’s closure, Martin stayed busy with television appearances and consultancy work for other restaurants. His talent and charisma made him a sought-after figure in the culinary world.
In 2004, Martin took over as head chef of the Lygon Arms in Broadway, Worcestershire. His tenure there earned the restaurant a Michelin star and two AA Rosettes in 2005. His contract allowed him the freedom to appear on television while maintaining culinary excellence.
Martin Blunos’ journey reflects passion, resilience, and a love for creating exceptional dining experiences.
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Martin’s parents emigrated from Latvia to England shortly after World War II. He attended Thornbury Castle School, where he excelled in Home Economics. His cooking style is influenced by his half-Russian, half-Latvian mother. Martin gained experience at the Strand Palace Hotel in London, spent a season in Switzerland, and even worked on a Greek tycoon’s yacht. Eventually, he settled down at Lampwick’s in Battersea, London.
Martin’s first restaurant as chef and owner was Lettonie (French for Latvia) in Bristol, which opened in 1988. The restaurant featured a Franco-British style of cooking with Eastern European elements. Martin earned his first Michelin star there in 1989, followed by a second in 1991. Despite his success, he felt that fellow chefs didn’t give him much credit until the Michelin accolades arrived.
In 1997, Martin relocated Lettonie to larger premises in his hometown of Bath, where he was assisted by James Tanner. However, he felt limited by the single-location model and decided to close the restaurant in 2001. The birth of his daughter prompted this decision, as he wanted more time for his family. His wife, Siân, also worked at the restaurant, which helped keep their marriage strong.
Martin opened a new restaurant called Blinis, and his two Michelin stars followed him to the new location. Unfortunately, in 2002, the owners decided to close Blinis, leading to a court case for unfair dismissal. Despite the challenges, Martin continued to make culinary waves.
After Lettonie’s closure, Martin stayed busy with television appearances and consultancy work for other restaurants. His talent and charisma made him a sought-after figure in the culinary world.
In 2004, Martin took over as head chef of the Lygon Arms in Broadway, Worcestershire. His tenure there earned the restaurant a Michelin star and two AA Rosettes in 2005. His contract allowed him the freedom to appear on television while maintaining culinary excellence.
Martin Blunos’ journey reflects passion, resilience, and a love for creating exceptional dining experiences.
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