Never where you expect him to be. Guy Martin has turned opposites into his religion. Talk about cuisine and the chef replies art. “Paintings are my main source of inspiration. I cook like others paint”. Always a pencil in his pocket. Always a piece of paper to do a sketch. “I draw the recipes which are born in my head…” For him cuisine is an aesthetic pleasure. Each dish is a masterpiece. The flavours of the world come together in airy creations like Breton lobster with green apple jus, grilled turbot and artichokes with pineapple-sage infused oil, or green pea ice-cream.