Starting out making match-day pies for Morecambe Football Club, while studying at College, Matthew soon took on a role at one of Nigel Howarth’s pubs, The Highwayman in the Lake District. Following this he steadily rose through the ranks over seven years at Northcote under mentor, Lisa Goodwin-Allen.
Culinary Journey
A significant chapter for Matthew was a recent stage at New York’s Eleven Madison Park, where he says he fell in love with the restaurant and the city. His passion must have shone through as Matthew was offered a full-time position, which he gladly accepted, staying as long as his visa would allow. Speaking highly of his time at Eleven Madison Park, he says he’d love to work for them again one day.
Known for bringing a sense of nostalgia, playfulness and fun to his cooking, Matthew is now chef de partie at The Fat Duck, which he describes as a dream come true, citing Heston Blumenthal as having always been a hero of his.
Mentors and Inspiration
He says he wouldn’t be the chef he is today without the influence of Lisa Goodwin-Allen, adding that she is one of the most dedicated chefs he’s ever known. He also praises Bruno Birkbeck for teaching him the discipline needed to succeed early on in his career.
Matthew thrives on creating joy through food while relying on the strong work ethic built early in his career. A sense of fun is a driving force for him, and he often looks to memories from his past for inspiration.
The Rush of Service and Recharging
He loves the creativity and the rush of service and admits his biggest driver is simply wanting to cook the best food he possibly can every time. Matthew says he aims to surround himself with people he can learn from, who inspire him to be better.
To relax and recharge outside of the kitchen Matthew loves music and plays guitar, he also goes to the gym and admits to watching too many cooking shows.
Making his Debut
Having wanted to enter for years, Matthew is taking on National Chef of the Year for the first time, he heads to the final eager to prove himself and showcase his own unique culinary identity.