Having started bartending at 25, as anyone would Matt became tired of the same old same old cocktails for those with not much imagination. So he started down his own path, and began distilling spirits, mixing up his cocktails and six years later, here he is. So far, he’s come up with clarified tomatoes, beef dripping, even pig’s blood into cocktails. We ask Matt a few questions and found out a bit more about the world of mixology and spirits.
Where were you born and where did you grown up?
I was born in Nottingham and grew up there too, I was a profession cricket player from 17 – 24 so got to travel in the winters from a young age
What did you think you wanted to be when you grew up?
From signing professional terms with Nottinghamshire being a crocket player was all I ever wanted or thought I would be
How did you get into your line of work? Was there a particular moment where things just clicked into place or that you realized the direction you wanted to take?
After finishing playing I was sat at the bar where my friend managed and one of his staff called in sick to work a private function, he asked me to help out and that was my new job from then on in.
Do you have any favorite stories from your worklife? Any unique happenings?
I have many fond stories from my cricket days but from recent times I would say my time working with so many inspiring people on a consultancy job with Fera at Claridges. The whole team were amazing to work with and the farm was amazing to see such great produce being grown. I continually work with Tom Sellers and restaurant Story and watching those guys constantly strive for perfect and being part of it with my drinks is also a great privilege
What is a typical work day like for you?
Typical day at work is mainly prep for either here at Peg + Patriot, Story ot distilling my gin, Dogs Nose.
What are you most excited about at the moment?
Peg is really exciting as were are writing what I believe will be our best menu so far, my Dogs Nose hop gin is so exciting at the moment as more and more places are starting to use it and I see great thing for the brand and I also have a few new projects on the horizon that im super exciting about but that’s all I can say at the moment.
Do you cook at all? What kinds of things do you like cooking at home on your days off?
I do cook if I get the chance. My fave at the moment is a Asian noodle katsu soup
Favorite cheap eat?
Easy, Bone Daddys
Four spirits you always have on hand?
My Gin, Lots of American Whisky, vermouth and rum
London E2 9NF