Who is chef Martin Baylis on Great British Menu 2026?
As Great British Menu 2026 reaches its final week of regional heats, we find out more about chef Martin Baylis, who is representing the South West.
Last year, Amber Francis represented the South West at the banquet and went on to be crowned Champion of Champions.
Martin Baylis is chef patron of New Coast Kitchen and Restaurant Roku, two acclaimed restaurants in north Devon where he has built a reputation for refined cuisine that fuses British produce with subtle Japanese influences.
A multicultural food upbringing
Martin was born in Germany to an English father and Japanese mother, giving him an early exposure to a broad mix of culinary cultures. He later moved to Worcester at a young age and grew up surrounded by different food traditions, something that continues to shape the way he cooks today.
Speaking about that background, Martin said: “I grew up in a world of food. English food from dad, Japanese food from mum, French and German food from where we lived at various times.”
That blend of influences is still central to his style, bringing together British ingredients and seasonality with the balance, precision and restraint often associated with Japanese cooking.
A career shaped by food from the start
Martin’s route into professional cooking was clear from early on. He found catering and home economics came naturally to him at school and college, and quickly realised that food was the path he wanted to follow.
He said: “As I went through school, catering and home economics were by far my fortes, right through to college. I loved the way that food could transform any experience and put a smile on people’s faces. It was always clear what I was destined to pursue.”
Fresh out of college, Martin stepped straight into the realities of a professional kitchen.
He said: “Fresh out of college as a fully trained chef, I was thrown in to a high-pressure commis chef role. It was an invigorating deep dive into the real world of cooking and I have not looked back since.”
Building a style in North Devon
Martin and his wife later relocated to north Devon, drawn by the quality of the region’s natural larder. There, he found the ideal setting to develop his vision of modern, produce-driven menus rooted in seasonality and locality.
Devon’s coastline, countryside and growers now sit at the heart of his food, with regional produce forming the backbone of both his restaurants.
Under Martin’s leadership, New Coast Kitchen in Croyde has gained recognition in the Michelin Guide and holds two AA Rosettes for its modern British cuisine.
His newest venture, Restaurant Roku, also in Croyde, is a tasting-menu restaurant that reimagines British cooking through a Japanese lens. The name Roku, meaning ‘six’, reflects both the structure of the menu and the restaurant’s ethos of slow, thoughtful dining that celebrates flavour, texture and precision.
Looking back on what drives him, Martin said: “In more recent years I have developed and enriched my passion for cooking thoughtful, innovative food and I am delighted to share that passion with the people of Croyde and the surrounding areas!”
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Martin Baylis on Great British Menu 2026
In Great British Menu 2026, Martin represents the South West, competing against Ciaran Brennan, Mark Tuttiett and Jeffrey Robinson for the final place in finals week from the regional heats.
Simon Rogan is the veteran judge for the South West heat.
Martin’s competition menu is a celebration of the South West and its films, giving him the chance to combine regional storytelling with the refined, produce-led style that defines his cooking.
With Devon’s natural larder at the heart of his food and subtle influences from his heritage running through his dishes, Martin brings a distinctive perspective to the final regional heat.
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