Matt Tebbutt
Chef & TV Presenter
TV & MEDIA
Matt presents Food Unwrapped on Channel 4. Series eight of this award-winning food show is now in production. Matt, along with Jimmy Doherty and Kate Quilton, present the food and science series that travels the world to lift the lid on what's really in the food we eat.
He is also one of the new lead presenters of Saturday Kitchen on BBC1.
He recently made good use of his Geography and Anthropology degree, filming ‘Kings of the Wild’ a food and travel show for the Discovery Channel. The aim being to avoid becoming lost and starving in amazing jungle locations around the world.
Matt presented Market Kitchen with Rachel Allen, Tom Parker-Bowles, Amanda Lamb and Matthew Fort. This UK TV food show was an audience favourite for 5 years. It was followed by Market Kitchen’s Big Adventure.
Matt also appeared in the BBC productions Great British Menu, Great British Food Revival and Great British Waste Menu.
He is a regular contributor to Waitrose Kitchen magazine and other food publications and he has co-presented several cookery shows on the Food Network with Lisa Faulkner.
In July 2013 he hosted the cookery demonstrations at Buckingham Palace for the Queen's Coronation celebrations.
Matt's first solo cookbook, featuring all his favourite restaurant recipes was ‘Matt Tebbutt Cooks Country’. His more recent offering is 'Guilty Pleasures' – a selection of sweet and savoury indulgences in 130 easy recipes.
BACKROUND IN FOOD
Matt has always loved cooking, although at one point had an ambition of a career in the RAF, however his focused stayed on food as cooking for his house mates was more fun than flying upside down... true story!
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.
Working at Clarke's, Sally Clarke's Kensington restaurant, Matt was exposed to the art of bread making at one of the most skilled bakeries in the UK.
One of his strongest influences, clearly evident in his recipes and menus is Alastair Little, pioneer of the non-stuffy, high-quality eatery and renowned for revolutionary freshness and flavour. Matt worked with Alastair at his Lancaster Road and Soho restaurants, celebrated for its no-nonsense British cooking, with a Northern Italian twist.
Matt is a passionate exponent of Modern British cooking, using only the freshest, seasonal, locally sourced ingredients within honest recipes designed to highlight the quality of those ingredients.
He owned and ran The Foxhunter, an award-winning restaurant in Monmouthshire, for thirteen years until 2015. Here, the daily-changing menu featured an exciting range of wild and foraged foods from the local countryside and sea-shore.
He is now a consultant for bars and restaurants including his delicious new venture Schpoons & Forx in the Hilton hotel, Bournemouth.
You can join Matt for a great relaxed cookery course where you will learn new skills and enjoy a really hands on course.
Itinerary and Menus
Itinerary
DAY 1 - THURSDAY
PM Arrival at villa
Free time to settle in and relax
18.00 - Welcome aperitifs served
19.00 - Dinner served 4 courses from chef Matt Tebbutt
Amuse Bouche
Starter
Main
Dessert
DAY 2 - FRIDAY
9.00 - Breakfast served, for example, smoked salmon and scrambled egg, fruit salad
10.00 - 13.00 Lunch Masterclass with chef
14.30 - 16.30 Free time, make use of the heated swimming pool, explore the countryside
16.30 - 19.30 Chef hosting a class preparing a 3 course dinner
19.30 - Aperitifs
20.00 - Dinner Served
DAY 3 - SATURDAY
9.30 - Breakfast served, for example, smoked salmon and scrambled egg, fruit salad
10.30 - Excursion to Fontenay-le-Comte market
12.00 - Return to the villa
13.00 - Light lunch served using food prepared the day before
14.00 - 15.30 Free time
15.30 - 19.30 Chef to host a hands-on masterclass
19.30 - Aperitifs
20.00 - Dinner Served
DAY 4 - SUNDAY
9.00 - Breakfast served
Transfer to airports
Menu's
BELOW IS AN IDEA OF WHAT YOU CAN EXPECT to learn ON THE COURSE, this is subject to whats seasonal and available but the ethos is that you will be preparing local french rustic dishes with matt's own twist that we then all sit down to enjoy together
SHELLFISH AND SEAFOOD COOKERY
Le grand aioli , shellfish platter,
Wood roasted langoustines with sauce vierge
Snails in almond, Pernod & garlic butter
Sea urchins, grilled lobsters over the wood fire
Provençal fish bouride
MEAT AND VEG
Whole lamb,
kidneys in mustard sauce,
liver wrapped in lardo & sage,
butterfly marinated shoulder,
poached and roasted leg. Stuffed saddle,
pot au feau neck,
braised and crisp belly.
Sweetbreads & sauce paloise
Ratatouille,
braised artichokes,
peas a la franchises.
Tomatoes stewed in Crème fraiche & basil,
pickled mushrooms,
whole duck cookery,
warm duck salad,
confit......dauphinois potatoes,
new potatoes cooked in milk & bay,
PUDS
Tart Tatin,
apricot clafoutis,
summer fruits in champagne,
wood roasted pineapple with rum,
vanilla & ginger syrup,
rum babas
Local cheeses,
homemade fig & chocolate salami,
bread making
WE ALSO TRY TO VISIT LOCAL MARKETS AT LEAST ONCE DEPENDING ON TIME CONSTAINTS.
DATES AND PRICES
COURSE DATES 7TH-10TH OF JUNE 2018
£1699 SINGLE PARTICIPANTS PRIVATE BATHROOM
£2799 2 PARTICIPANTS PRIVATE BATHROOM
£1299 SINGLE PARTICIPANT SHARED BATHROOM
£1999 2 PARTICIPANTS WITH A SHARED BATHROOM
£549 (NON-PARTICIPANT) SHARED BATHROOM
INCLUDES ACCOMMADATION, ALL FOOD, DRINKS AND TRANSFERS FROM LOCAL AIRPORTS
NOT INCLUDED: ANY MEALS OUT, PERSONAL, MEDICAL OR TRAVEL INSURANCE AND FLIGHTS