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.
Background 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.