Head Chef of Searcys at the Gherkin, MatthewEdmonds, boasts an impressive resumé. The early years of Mattscareer saw him train under Michelin star chef Stephen Crane andspendtwo years working under him.After thisMattmoved to Goodwood Park Hotel, rising to a Senior Chef de Partie role. Continuing his journey he took on the role of Junior Sous Chef at The Castle hotel running the fine dining restaurant for his executive chef gaining two AA Rosettes for the new restaurant in the hotel, before joining the team at The Oakley Court Hotel as Sous Chef. In 2008Edmondstook on a new challenge at The Mandeville Hotel London where in a six month period of taking over the kitchens he was awarded two AA Rosettes and Michelin accreditation as Head Chef, gaining the Hotel its first accolades.
In 2011Edmondstravelled to New Delhi India, to represent the UK in the Basmati of the world conference where he showcased modern ways of using rice. Continuing his exploration of different cultures, ChefEdmondsspent time working in Marseille France with Michelin star Chef Lionel Levy, with whom he meet in Delhi. In 2013Matthew became Head Chef of Searcysthe Gherkin where he runs the kitchens of the flag ship site for Searcys fine dining Private Members restaurant, and events.
Describe your culinary philosophy in4 words…
Natural, simplistic, elegant, accessible.
What is your greatest inspiration?
I’m a found believer in using your own larder, luckily Britain has fantastic stock, our meat and fish are some of the best in the world. I get lots of ideas taking long walks in Buckinghamshire with my wife and two little boys.
Whatfourthings would you take to a desert island?
Food, drink, family, sun cream
What four songs wouldyou play in your kitchen to get the team motivated?
We don’t play music in the kitchen as we are busy doing mise en but I would pick, “I’ve been waiting all night” by Rudimental and “I did it my way” by Frank Sinatra.
2 AArosettes | The Mandeville Hotel
Michelin accreditation | The Mandeville Hotel
Bronze medal,2010| The Villeroy and Boch Culinary World Cup,Luxemburg
30 St Mary Axe
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