Martin has a great talent and natural skill for organisation, which is reflected in the consistency he has been able to develop across his various businesses. The effective systems and good practices he has established have ensured that his second restaurant, at Cameron House Hotel, earned itself a Michelin star within three years of opening.

Martin has had his business for over eighteen years now and started with a small team of just ten, but he now employs over ninety members of staff, and this does not include staff that he directs and trains in different consultancies.