FOURty Seconds with Matthew Peryer

04 Nov 2016
2 min read
FOUR takes a quick FOURty Second break to speak to Matthew Peryer of Lewtrenchard Manor in Devon before he heads off to Eat Jersey Festival this weekend.

What are your earliest memories of being interested in food?

One of my earliest food memories was when I went on a fishing trip with my school. We had been mackerel fishing, arrived back at the harbour and cooked them straight away in the car park on a disposableBBQ.

What, or who, would you say has inspired your cooking the most?

I would have to say Mark Jordan: after all, I did spend seven years working alongside him. I also got into the trade when Gordon Ramsey started to a lot of his TV appearances and it gave the industry a ‘wow’ factor.

Describe your culinary style…?

I would describe my personal style as Modern English. However, I was once told by an inspector to cook for the establishment and your guest, so this is what wedoat Lewtrenchard Manor. After all, we are a traditional country househotel.

What would you say is the main focus/concept for your menu at…?

I’m lucky enough to have a kitchen garden so the main focus is the garden and using local, fresh produce.

Will you be doing something similar for the Eat Jersey festival?

I’m using Jerusalemartichoke as part of my dish for Eat Jersey. It’s something I have an abundance of in the garden.The dish started by looking what proteins worked with them and then we had a strong base for a dish.

What do you think makes a restaurant or menu sosuccessful?

Quite simply, happy guests!It’s pointless working all the hours under the sun if the end result isn’t a happy guest.

What are your most indispensable ingredients?

Four of the most important ingredients in my kitchen are Cornish sea salt, sherry vinegar, maple syrup and truffle oil.

What would you say has been the most memorable moment in your culinary career so far?

By far my most memorable moments so far would be when Ocean Restaurant at The Atlantic was awarded four AARosettes, and taking my first solo Head Chef role at Lewtrenchard Manor.

If you could go back in time, what advice would you give your younger self, starting out a career in the world of food?

I have a very small CV, having worked in three kitchens: Chewton Glen, The Atlantic Hotel and Lewtrenchard Manor.I have spent long periods in each, so maybe I would travel more.

What is your guilty pleasure?

Bread and cheese – you can’t beat it.

What restaurant is currently at the top of your list to dine at?

I have wanted to eat at Casamiafor a while and I have finally booked it for early next year, I can’t wait.

Find out more about Eat Jersey!here…