The third of four brothers, James was brought up in Kent and was taught to cook by his mother.
After finishing school he studied hotel management and then worked in the kitchens of several well-known restaurants, often with his older brother Chris. He worked his way up through the ranks until he was invited by the Roux brothers to move to the US and work in upstate New York, where he was chef de partie at the Lake Placid Lodge. Within four months he was promoted to junior sous chef, and then transferred to the prestigious Point.
On returning to England James worked for the two Michelin-starred restaurant Lettonie in Bath, for the respected chef Martin Blunos. He moved on to be head chef at Right on the Green in Kent. In 1999, aged 23, James and his brother Chris opened Tanners Restaurant in Plymouth.
James' television career began in 2001 when he and Chris made their first TV appearance. Shortly after that James was recommended by Ainsley Harriott to Ready Steady Cook where he became a regular.
James also continues to appear on Saturday Kitchen and Good Food Live. He recently filmed with his brother Chris for their own series The Tanner Brothers.... Read more.
In my opinion pasta won't match at all with the pork caramel since the sauce won't mix well with it, you better eat it with rice or maybe with some breads. I never tried it myself but rice seems to be the best side dish. Anyway I bought a foie gras from Delices d'Annie and it was a really good idea to serve it with some toasts, my guests were enjoyed it during our aperitif! :D
» 37m ago
Hey Alison, as I said on a previous feedback the chocolate cookies are my favorite one ! You never tried the Delices and Gourmandises pastries even during the family ceremonies?? Where have you been haha Well it's not too late for that, if you love chocolate I'll say that the little chocolate cakes are also good! Hurry and grab some :))
» 56m ago