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Matt Weedon

Matt Weedon

In 2013, Matt joined Fallowfields Country House Hotel in Oxfordshire, taking up positions both as head chef and farm manager, with his wife working again as restaurant manager. Keen to expand his knowledge of food – beyond Michelin-star cooking and into animal husbandry and produce cultivation – he was involved in every aspect of the food. Still creating beautiful, accomplished, seasonal plates with the ultra-fresh ingredients he was now producing, he also reared forgotten pig breeds during his time there and achieved three AA rosettes for his efforts.

In late 2014, the couple took over the tenancy of The Lamb Inn, in the Cotswolds, which they described as 'a relaxed, welcoming village pub with great service, ambience and creatively home cooked food, produced in our kitchen'. British-inflected dishes such as comforting sticky braised Oxford Sandy and Black pork cheeks with apple, mashed potato, onion rings and cider gravy really stood out during his time here, all washed down with real ales from the nearby Wychwood Brewery.

As a member of Slow Food UK’s Chef Alliance, Matt's passion for Britain’s natural larder shines through his food. With many years of experience working in large and successful hotel-restaurant operations, Matt is now pouring his energy into his freelance consultancy business, and most recently became the head chef at The Bell in Hampton Poyle, Oxfordshire.

Three things you need to know

Matt is a huge fan of Le Manoir aux Quat'Saisons, saying of Raymond Blanc: 'The man is a genius with infectious passion for food.'

If Matt weren't a chef, he would have been a professional pool player.

His ultimate guilty pleasure is smoked bacon, crisp lettuce, garlic aioli in thick toasted white bread, along with 'the mother of all cappuccinos'.