Over the last 20 plus years, Matt has been in and out of some of the best restaurants in the country, Restaurant Gordon Ramsey, Midsummer House and The Vineyard at Stockcross to name a few.
In 2006 Matt set up home in Sussex with his first post as Sous chef in The Camellia Restaurant at South Lodge Hotel, with promotion to head chef a year later. Fast forward one and a half years and Matt opened The Pass at South Lodge. A 22 seat restaurant in the heart of the hotel’s kitchen. Under Matt’s reign, The Pass was awarded a Michelin star, 4 AA rosettes and 7/10 in The Good Food Guide. During this period, Matt represented London South-East twice on Great British Menu, making it through to the banquet on the second attempt, with an inspiring Goat main course, The Herder.
In 2016, it was time for a new challenge. Matt left The Pass and joined a team to take over Red Roaster in Brighton. After a complete overhaul of the space and branding, a dual offer was implemented, with Red Roaster running as a café during the day and in the evening, the space became Pike & Pine, with a higher end restaurant offer for both food and service.
2018 saw Matt introduce Electro Pirate. This was a short term pop up in Horsham, with an emphasis on casual, fun dining. Whilst it is not currently running, the seed has been sown to potentially turn this concept into a full-time restaurant.
At the end of 2018 Matt parted ways with his partners in Brighton and looked to the next project.
In late 2018 Matt discovered a property in Slaugham, which had been closed for 2 years, and knew that this would be the place. Due to various financial challenges, Matt took a route of crowdfunding to raise the additional money needed to open his own restaurant, Heritage. The £60k target was reached in 6 days, going on to raise £89k with 640 people backing and supporting the project.
Heritage opened in August 2019 and has fast become a local favourite.