Introducing Matt, our new Head Chef!

Where did you grow up?

I grew up in Wigan, Lancashire, on my parent’s farm.

 

So where did it all begin?

I was always eager to help in the family kitchen with my mum and grandma, especially amongst all that fresh farm produce! So during school work experience I arranged to work at the Park Hall Hotel in Lancashire, I really enjoyed it and was taken on a part time basis afterwards.

 

Matt, can you tell us a little about your previous experience?

My previous experience is really quite varied, after winning ‘Midland’s young chef of the year 2000’ I went on to work in Michelin star restaurants in both the UK and France. I travelled to the USA participating in an exciting new restaurant concept before working on private yachts in the Mediterranean catering for the Liechtenstein Royal family.

 

What are your favourite ingredients?

Pork, cèpes, John Dory, cheese, salt and pepper, sherry vinegar. Anything that’s in season and at its best!!

 

What is your signature dish?

I love cooking fish so something like:

Pan fried John dory, sauté of cèpes and pancetta, gem lettuce hearts, tarragon velouté

 

Why did you join Nelson Hotels and the Bear’s Paw?

They are a company with lots of ambition and are very customer focused.

 

What do you do in your free time?

Spending time with my girlfriend, friends and family, skiing, golf, eating out and socialising with friends

 

What do you enjoy most about your job?

Happy customers enjoying the dishes we produce.

 

If you could do anything, what would be your dream job?

F1 race car driver or a yacht captain!

 

If you were to invite any famous person to the Bear’s Paw for dinner, who would they be and what would you cook?

I would cook deep fried peanut butter and banana sandwiches for the one and only Elvis Presley. 

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Beef Wellington Recipe
Tuesday 4 April

 

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We were fortunate to get away for 3 short breaks...the Bears Paw was head & shoulders above the rest

TripAdvisor, March 2010