<div style="display:inline;"> <img height="1" width="1" style="border-style:none;" alt="" src="//googleads.g.doubleclick.net/pagead/viewthroughconversion/1028731116/?value=0&amp;guid=ON&amp;script=0">
6 ISSUES FOR £6 Subscribe to Dorset Magazine today click here

Meet the chef: Matt Tebbutt at Schpoons and Forx in Bournemouth

PUBLISHED: 15:07 05 December 2016 | UPDATED: 15:07 05 December 2016

Matt Tebutt in the kitchen at Schpoons and Forx

Matt Tebutt in the kitchen at Schpoons and Forx

Archant

Having cooked in Marco Pierre White’s fiery kitchen, and worked with a stellar cast of culinary names, you know the menu at Matt Tebbutt’s Schpoons and Forx will be something very special and seasonally inspired

After a brief dalliance with aviation, and notching up a degree in Geography and Anthropology along the way, Matt Tebbutt graduated from Leith’s School of Food & Wine. He went on to train under Michelin-starred chef, Marco Pierre White and subsequently worked at a string of high-profile restaurants, including Clarke’s, Alastair Little’s and his own award-winning restaurant The Foxhunter. Matt is a passionate exponent of Modern British cooking, regularly championing fresh, seasonal, locally sourced ingredients on the BBC’s Saturday Kitchen and also on the menu at his latest restaurant, Schpoons & Forx at the Hilton Bournemouth.


Tell me about the tastes of your childhood?

As a family we would take our caravan to northern France and eat ourselves silly - snails, garlic, traditional fish soup, pickled mushrooms, amazing fresh bread, picnics on the beach – I loved it all.

What were your early cooking experiences like?

After I read Marco Pierre White’s amazing cookbook White Heat, I wanted to work for him. He made the life of a top notch chef sound dramatic, high octane and sexy! He was certainly interesting to work for, you never knew what would happen next. But I learned so much about high standards and stamina from him. It was a lot like enlisting!

Who were your other main culinary influences?

Sally Clarke was all about seasonality and the very best ingredients...she would reject anything that was “simply not beautiful enough!” Alastair Little was a fantastic mentor. He had a very intelligent approach to ingredients due to his Cambridge background and would research classic dishes before putting them on the menu. Nobody understood Italian food like he did in the 90’s.

What is your own style of cooking?

Modern British, using seasonal and largely British ingredients but with a French or Italian twist, and sometimes further afield. My food is very straight forward. It’s simply a few ingredients, well sourced that sit happily side by side on a plate.

What is your favourite signature dish?

The one thing we can’t take off the menu is the lamb - it reminds me of a posh kebab. We roast a marinated rump of salt marsh lamb in the tandoor, slice it and serve it with a char-grilled flatbread, couscous, pomegranate, mint, parsley and pickled chillies with garlic, yoghurt and cucumber on the side. I love it.

What other combinations are exciting your taste buds?

Now the autumn is here we are roasting game birds in our tandoor oven; that to me epitomises the modern British element of the restaurant - fantastic British game birds, blistered and charred using a traditional Asian cooking oven. Other seasonal treats coming into my kitchen include quince, rabbit, wild mushrooms, apples, pears, cobnuts, blackberries, wet walnuts, warming spices... all these ingredients make this my favourite season.

And your ideal meal?

It would be with my wife Lisa and our kids, Jessie and Henry. We’d have a five hour lunch on the terrace of La Colombe D’or in Provençe which would include a stack of rosè wine and the restaurant’s signature hors d’oeuvres table. Jamie Cullum would be playing the piano and Sean Lock wandering around telling a few inappropriate jokes! 


Schpoons & Forx at the Hilton Bournemouth is open daily from breakfast until dinner. Find more at schpoonsandforx.com or call 01202 200187.

0 comments

Welcome , please leave your message below.

Optional - JPG files only
Optional - MP3 files only
Optional - 3GP, AVI, MOV, MPG or WMV files
Comments

Please log in to leave a comment and share your views with other Dorset visitors.

We enable people to post comments with the aim of encouraging open debate.

Only people who register and sign up to our terms and conditions can post comments. These terms and conditions explain our house rules and legal guidelines.

Comments are not edited by Dorset staff prior to publication but may be automatically filtered.

If you have a complaint about a comment please contact us by clicking on the Report This Comment button next to the comment.

Not a member yet?

Register to create your own unique Dorset account for free.

Signing up is free, quick and easy and offers you the chance to add comments, personalise the site with local information picked just for you, and more.

Sign up now

More from Food & Drink

Wed, 15:38

Summer is fast approaching and warm weekends are perfect for sitting in a pub garden with good beer and even better company. In no particular order, we pick ten of the best Dorset pubs with beer gardens

Read more
Mon, 11:45

Celebrate St George’s Day with this sumptuous slow-cooked beef dish in a herb and red wine sauce created by award-winning chef Tony Beales of Beales Gourmet

Read more
Monday, April 9, 2018

Helen Stiles seeks out the crème de la crème of deliciously stylish afternoon tea venues in the BH postcode

Read more
Tuesday, April 3, 2018

Whether you’re looking for fine dining, pub food, a romantic meal for 2 or a taste of something from further afield, eating out in Dorset really has something for everyone. Here’s our guide to the best local restaurants and pubs

Read more
Tuesday, April 3, 2018

From farmhouse to country house, tea room to hotel Sue Quinn leaves no crumb untested as she seeks out some of the finest cream teas in the county

Read more
Tuesday, March 13, 2018

Donna and Harry Mosley have brought the taste of their world travels to The Paddle in Highcliffe, where brunch and lunch is a deliciously leisurely affair

Read more
Monday, January 22, 2018

Join Arlene Phillips and Strictly Come Dancing favourites Aljaz and Janette on this exclusive 8-day river cruise along the Danube

Read more
Thursday, November 30, 2017

Explore and taste the landscape with some of Dorset Food & Drink’s members with these ideas inspired by a Christmas song

Read more
Monday, November 13, 2017

Jason Hornbuckle, Executive Head Chef, at The Point Restaurant at the Haven Hotel combines classic French cuisine with British style and Asian flavours from his travels

Read more
Monday, November 6, 2017

Hyper-local food sourcing and world-class creative cuisine come together in Cranborne, as Helen Stiles discovers

Read more
Wednesday, October 11, 2017

Sue Quinn explores Dorset’s wonderful range of artisan honeys and argues that to truly appreciate this sweet product, you have to buy local

Read more
Monday, October 9, 2017

Sue Quinn, author of Easy Vegan, has rustled up a lip-smacking range of plant-based dining options in Dorset that are perfect for full or part-time herbivores

Read more
Friday, September 29, 2017

The Dorset Magazine Food, Drink & Farming Awards took place on Thursday 28 September with a fantastic ceremony taking place at The Italian Villa. Here we announce the winners…

Read more
Friday, September 29, 2017

We announce our 2017 winner of the Food & Farming Hero award at the Dorset Magazine Food, Drink & Farming Awards

Read more
 
A+ South & South West
 
Great British Holidays advert link
 
Pure Weddings advert link
 
South West Life advert link

Newsletter Sign Up

Sign up to the following newsletters:

Sign up to receive our regular email newsletter

Topics of Interest


subscription ad
subscription ad

Subscribe or buy a mag today


subscription ad

Local Business Directory

Dorset's trusted business finder

Job search in your local area



Property Search