The 26-bedroom hotel, owned by the Fitzwilliam Estate, has been shut for several months while restoration work is carried out on the building, which dates back to the mid-17th Century.
Martin, who grew up in Malton and is a strong advocate of Yorkshire produce and dishes, will work with the venue to create a 70-cover restaurant serving local produce.
It is not yet known how much input the Saturday Kitchen presenter will have in the day-to-day running of the restaurant, but he will be responsible for creating menus and sourcing suppliers.
He said: "North Yorkshire is in my blood and I've watched the town of Malton successfully build a reputation as a foodie destination, with its popular food festival and the abundance of growers and producers in the area.
"I’m really looking forward to working with the team behind the new Talbot Hotel. The first step is to plan the kitchen that will be equipped to cater for a 70 cover restaurant, lounge bar and private function room. I shall be looking at sourcing local suppliers and guests can look forward to finding all my favourite Yorkshire produce on the menu from Wakefield rhubarb to Whitby crab.”
Tom Naylor-Leland of the Talbot Hotel said the collaboration 'set the tone' for the hotel's proposed new foodie credentials and that it was right to get a chef with strong local roots on board.
"We have an abundance of fantastic fresh produce right here on our doorstep and James is just the chef to make the most of it, creating exciting dishes that will bring customers back time and again,” he said.
Last year, Martin opened his first restaurant in 10 years - The Leeds Kitchen - at the Alea Casino in Leeds. Despite rumours last year that he would be opening another restaurant in Manchester, the chef has stayed loyal to Yorkshire for his second restaurant venture.