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