Matt Tebbutt

Matt Tebbutt was born in High Wycombe, but moved to Newport when he was six months old. He classifies himself as 'an honorary Welshman.'

His career began with a diploma course at Leith's School of Food & Wine in London, followed by a traineeship with Marco Pierre White, working at The Oak Room and then The Criterion. A subsequent stint at Chez Bruce then on to his greatest inspiration Alistair Little where he was strongly inspired by Alistair's rustic cooking and honest approach to seasonal ingredients.

Returning to Wales in 2001 he and his wife Lisa took over The Foxhunter pub at Nantyderry and transformed it into an award-winning restaurant. His is modern British cuisine, using seasonal fresh produce with a daily-changing (sometimes twice-daily) menu. A keen forager, The Foxhunter also offers foraged produce such as pig nuts on the menu.

Click here for Matt's restaurant The Foxhunter.

Books
The Market Kitchen Cookbook, Collins, Feb 2010
Cook Country: Modern British Rural Cooking, Mitchell Beazley, Oct 2008

Matt Tebbutt

Matt Tebbutt's Recipes



 
Mustard and parmesan baked eggs with buttered spinach
Mustard and parmesan baked eggs with buttered spinach on Market Kitchen

This quick and fuss-free dish from Matt Tebbutt makes a great brunch or simple supper

Avg user rating: 3 out of 5 stars



easy

Total time
25 min

Chocolate and cinnamon biscuits
Chocolate and cinnamon biscuits on Market Kitchen

Matt Tebbutt bakes up cinnamon biscuits with polenta and white and dark chocolate

Avg user rating: 3 out of 5 stars



easy

Total time
40 min

Scallops with celeriac purée
Scallops with celeriac purée on Market Kitchen

Wow your guests with Matt Tebbutt’s quickly sautéed scallops with zingy sweet-sour sauce

Avg user rating: 4 out of 5 stars



easy

Total time
50 min

Lamb chops with clams, sherry and ham
Lamb chops with clams, sherry and ham on Market Kitchen

Matt Tebbutt combines surf and turf to stunning effect in this Spanish inspired dish

Avg user rating: 3 out of 5 stars



easy

Total time
35 min

Langoustines with a mouli remoulade and mussel vinaigrette
Langoustines with a mouli remoulade and mussel vinaigrette on Market Kitchen

Matt Tebbutt combines freshly cooked langoustines with a rich mouli and caper salad to make a sensational dish

Avg user rating: 3 out of 5 stars

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intermediate

Total time
30 min

Ricotta and nettle ravioli
Ricotta and nettle ravioli on Market Kitchen

Nettles add a devious zing to Matt Tebbutt’s simple pasta dish, making a change from your everyday greens

Avg user rating: 3 out of 5 stars



easy

Total time
35 min

Spiced Cauliflower
Spiced Cauliflower on Market Kitchen

Adding a few eastern spices livens up normally bland cauliflower in this side-dish with a kick from Matt Tebbutt

Avg user rating: 3 out of 5 stars



easy

Total time
15 min

Chocolate fondant
Chocolate fondant on Market Kitchen

Keep a careful eye on the cooking time of these classy chocolate fondants so they’re firm outside with a molten interior

Avg user rating: 4 out of 5 stars



intermediate

Total time
35 min

Whole roast corn-fed chicken with chive and lemon butter
Whole roast corn-fed chicken with chive and lemon butter on Market Kitchen

Matt Tebbutt’s rustic dish is an easy dinner pleaser, served with asparagus and mushrooms

Avg user rating: 2 out of 5 stars



easy

Total time
1 hr 50 min

Salted caramel millionaire’s shortbread
Salted caramel millionaire’s shortbread on Market Kitchen

A touch of salt is the secret ingredient in highlighting the sweetness of Matt Tebbutt’s luxurious shortbread

Avg user rating: 3 out of 5 stars



easy

Total time
1 hr 15 min