Matt Tebbutt

Having completed a diploma course in London with Leith's School of Food & Wine, Matt Tebbutt set his sights on some of the best restaurants in the UK, with a view to acquiring the breadth of experience that would set him up to run his own successful restaurant. A true baptism of fire followed in the form of a traineeship with renowned Michelin starred chef, Marco Pierre White, working at The Oak Room and then The Criterion. Matt later moved to the kitchens of Chez Bruce, working under the tutelage of Bruce Poole, master of classic French food and leading advocate of `affordable excellence'. Matt is a passionate exponent of Modern British cooking, using only the freshest, seasonal, locally sourced ingredients within honest recipes designed to highlight those ingredients.