Locally born and bred in North Cheriton, Somerset, trained at Yeovil College and Holbrook House, Matthew is passionate about all things local.
Matthew has been leading The Eastbury kitchen and a team of seven for four years now. His love of cooking stems from his childhood growing up in a home where food, friends and entertaining were a way of life, full of flavours and fun and Sunday night homework sessions were a little side-tracked by Rick Stein on TV.
For Matthew the definition of good food is “flavoursome, fresh, connective” and most likely local. In the kitchen, he tries to use as much as he can from the natural surroundings and relies on a trusty list of local suppliers who are as passionate about food as he is. Particularly formative experiences were being a finalist in the 2009 Master Chef – The Professionals and as a 2009 Roux Scholarship Finalist.
Matthew describes his cooking style as “imaginative and fun with a hint of nostalgia” and his inspiration most often stemming from the produce itself. Along with Sous Chef Richard and the rest of the team they love to work with flavour combinations and fresh seasonal Dorset produce. His perfect supper? “It would probably have to be some type of charcuterie, a few cheeses, pickles, olives, some amazing bread and a few cold ones with a handful of friends, and of course my girlfriend, in the garden I grew up in where evenings seemed to go on forever….”