Matthew Tebbutt As well as heading up the team in The Foxhunter kitchens, Matt represented Wales on BBC2’s Great British Menu in 2007. He now co-presents 'Market Kitchen' with Tom Parker-Bowles and Matthew Fort and is a regular on ‘Saturday Kitchen’ and ‘Castle in the Country’. Matt’s first solo cookbook ‘Matt Tebbutt Cooks Country’, published by Mitchell Beazley, will be launched in September 2008. It features some of his favourite recipes and has lots of great shots of foraging for wild foods, fishing in the Usk and sourcing ingredients from the local area. The restaurant and some of Matt's recipes are also featured in 'The Gastropub Cookbook' by Daily Telegraph food-writer Diana Henry and the recently published ‘Best of British Fish’ by Hattie Ellis. These books are available to buy at The Foxhunter, along with the Great British Menu cookbook from the latest series. Biography 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 the Foxhunter menu 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 those ingredients.