Saturday Kitchen’s Matt Tebbutt admits work with Marco Pierre White was ‘baptism by fire’

Saturday Kitchen: Matt Tebbutt talks with Ronan Keating

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Saturday Kitchen’s Matt Tebbutt is much-loved for his recipes on the early morning BBC show. However, the television chef has now opened up to Express.co.uk about his start in the business, as well as his latest project.

When quizzed on which cooks he admires, Matt shared how the first one he worked with stands out.

He replied: “I started out working for Marco Pierre White, which was a real baptism by fire!

“And then I spent time in the kitchens of Sally Clarke, Bruce Poole and Alastair Little.

“I stayed with Alastair for quite a few years and really honed my cooking skills in his kitchen.”

Matt added how he still cherishes his days with Marco, who he worked with back at the Oak Room and Criterion.

“I still make Marco’s apple tart tatin and Sally’s chocolate truffles,” he continued.

“But Alastair’s no frills cooking has probably inspired me the most.”

Marco is best known as the first British chef to be awarded three Michelin stars.

As well as training Matt, he’s mentored Gordon Ramsay, Mario Batali and Shannon Bennett.

Matt joined Saturday Kitchen as the permanent host back in 2016 after appearing as a guest presenter numerous times.

Although this wasn’t the first time the star had appeared on television, having fronted shows previously like Food Unwrapped and Save Money: Good Food.

Elsewhere, Matt has teamed up with UK and Ireland Mushroom Producers to get people to include more of the vegetable in their dishes this festive season.

The star has opened up about wanting to add variety to the plant-based diet, which often relies heavily on avocado and nuts.

For the campaign, the chef has created three recipes to get people to cook.

He said: “I love to use mushrooms in my cooking and I also wanted to highlight the importance of having a more sustainable Christmas by purchasing local, seasonal ingredients to use in festive dishes.

“Always try and check out the sustainability credentials of your ingredients.

“When purchasing all your Christmas ingredients, such as mushrooms, it is important to check the country of origin.

“This can be found on the front of the pack, to ensure you are purchasing the freshest, most local and highest quality produce available.”

The UK and Ireland Mushrooms Producers have partnered with Matt Tebbutt to encourage the nation to be more sustainable during the Christmas period, inspiring the nation to cook flavourful food that highlights the versatility of mushrooms in recipes.

For more information on sustainability and recipe inspiration, head to @mushroom.miles on Instagram.

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