It was a perfect example of the Women’s Institute’s ‘waste not, want not’ philosophy. The Great British Menu is a TV cooking competition. He has held a Michelin star and four AA rosettes. Matt holds British nationality. After such impressive nibbles, we were now set to experience Matt’s Great British Menu dishes. With all of his cooking he likes to feature something unusual in each dish, something that excites him and that’s often a new ingredient that he or a lot of people haven’t necessarily tried before. To do that, he turned to storytelling – and it was incredible. Matt said ‘I’m just an inquisitive person and I like to know how things work. Matt Gillan is head chef at The Pass, South Lodge Hotel in Surrey. ... We'd enjoyed Matt's dishes at South Lodge and had watched him on The Great British Menu so were very excited about the evening, it didn't disappoint at all. Former Great British Menu winner Matt Gillan, who left Michelin-starred, The Pass at South Lodge Hotel earlier this year, has announced plans via his social media to revamp Brighton coffee house, Red Roaster. For a winter treat, I would heartily recommend a trip to Horsham in Sussex to sample Matt Gillan’s Great British Menu dinner at The Pass. He's a Michelin-starred chef trying to raise the profile of goat meat. Matt has appeared on two seasons of Great British Menu to date, reaching the final banquet in his second appearance with, you guessed it, a goat dish. Matt then took a year out to travel. Matt is one of chefs in the UK who are on a mission to champion the under-used and under-appreciated goat. Michelin-starred snacks go way beyond pork scratchings or Scotch eggs, but I liked that Matt’s dishes had a clear nod to traditional bar snacks, yet took them to another level. Passionate about goat meat, Gillan is also an owner and a chef of a restaurant named Heritage. Cured mackerel with cucumber, pork croquettes with a sublime blob of apple sauce, and a feather-light Parmesan tapioca served on potato foam set the tone for what was to come. Every course in Matt’s original menu for the Women’s Institute focussed on one particular ingredient as the star. Congratulations to Matt Gillan, whose main course was chosen for the Great British Menu's banquet. With onion purée, malt onions, grelot onions, crispy shallot rings, onion jelly, roasted apple purée and turnips, all served on a bed of soil made with cocoa nibs, black onion seeds, malted brown bread, onion powder, salt and malt extract. Further hexagons contained honeycomb panna cotta, honey yogurt and fennel sorbet; all drizzled with a warming mead and lemon gel divided by crisp pieces of honey tuille. A culmination of all Matt’s experiences over the years have earned The Pass 4 AA Rosettes, 7/10 Good Food Guide and a coveted Michelin star in 2011. Matt excelled himself in Great British Menu this year and in celebration, he’ll be sharing every amazing course at 'Matt Gillan at The Pass' from now until early 2016. The dish was enlivened by a garnish of vibrant viola flowers and Mizuna cress. For me knowledge is power and so if everyone is knowledgeable, if you are teaching them in that way, you’ve got a really strong team.’. The kids are alright: the rise of British goat meat, Alfred Prasad’s Spice Supper Club at Kew Gardens, Graham Hornigold at Great British Chefs Cook School, Mushroom orzo with soy sauce jelly, king oyster mushrooms and parsley, Join our Great British Chefs Cookbook Club. Have you ever cooked goat? Matt Gillan is a famous British chef known for his appearance in the TV shows Great British Christmas Menu 2020. The restaurant at South Lodge Hotel has taken the recent trend for Chef’s Tables further than most – Great British Menu gives you a hint at what goes into the making of stunning food and at The Pass, with its open plan layout, you are placed right at the heart of the kitchen. Everyone from the chefs through to the front of house staff and sommeliers were highly knowledgeable and excited about serving Matt’s menu. Matt Gillan. You can choose to have the full menu for lunch at £57.50 or for dinner at £75. BBC 2 Great British Menu (2013) BBC 2 Great British Menu Winner 2015. In 2006, Matt joined South Lodge Hotel in West Sussex. Activity Good people of LinkedIn. I have launched ... Head Chef Matt Gillan at The Pass Jan 2015 - Mar 2015 3 months. As sous chef, Matt worked closely with Executive Chef Lewis Hamblet in the running of the Camellia restaurant and a year later Matt was promoted to Head Chef. Oct 7, 2020 - A look behind the scenes at Heritage restaurant in Slaugham, West Sussex & an exclusive interview with Michellin Starred chef, Matt Gillan. Although a wonderful wine flight matched Matt’s menu very well, he’d also thoughtfully created a ‘Juice flight’ to match each course. Matt Gillan. It is more of a two-way conversation about how meals are to be prepared. Showcasing every cut of the goat, Matt’s dish of twelve intricate elements included spiced slow-cooked goat shoulder, goat jelly, goat cheese, baked goat leg, goat loin, goat fat dumplings, goat saddle with goat kidney and a truly amazing goat ragu topped with creamy mashed potato (no goat). Passionate about goat meat, Gillan is also an owner and a chef of a restaurant named Heritage . Matt Gillan has appeared on Great British Menu twice, first in 2013 then in … 1,400 likes. Read about our approach to external linking. Chef Matt Gillan, Haywards Heath. Matt Gillan cooked up a festive storm on the BBC’s Great British Christmas Menu, which aired on December 1st. Our meal closed with some delightfully crafted petit fours and an impressive tea menu. Restaurant Gordon Ramsay, Midsummer House and The Vineyard at Stockcross, under John Campbell, would go on to shape Matt more than he realised. Watch out for Matt Gillan – from his restaurant, Matt Gillan at The Pass in South Lodge, an Exclusive Hotel near Horsham, West Sussex – going head to head with the other regional winners in the Great British Menu WI Centenary Banquet National Finals, transmitting from October 5th 2015 on BBC TWO. Finally we set our sights on dessert. If you don’t fancy the full menu, you can also sample his winning main dish, ‘Teaching and Preaching’, as part of the normal á la carte options. This is the reason why I don’t have to scream and shout at my chefs, because I’ll explain why it’s gone wrong, how we can correct it and then we won’t have the same problem. Matt Gillan has launched his crowdfunding campaign to take over The Chequers in Slaugham, West Sussex, and turn it into a destination restaurant. A touching short story, penned by Matt and illustrated by Jo Parry, explained how the rise in goat’s milk products had led to the decline in UK goat meat, as the male Billies were mainly used for breeding, or slaughtered and discarded. Although not officially part of the Great British Menu meal, we were treated to some ‘snacks’ to start off the night. Mark Hix was the first chef to have two dishes at the Great British Menu banquet (Getty Images) Series 3 – 2008. This was clear throughout our night at The Pass. This initial step into the kitchen highlighted a natural talent and flair for cooking, cementing Matt’s decision to pursue the career of a chef over the previous desire to become a graphic designer. Don’t expect shouting, barking or temper tantrums though. We were delighted Matt chose to use the Big Green Egg for cooking part of goat. It’s a well-oiled, comfortable and relaxing ride as Matt’s style of kitchen management is ‘firm but nurturing’. I wondered if we would get all the props with our meals including garden gnomes, mini watering cans, and grass. Next was the fish course – ‘Jamming and Canning’ – with sardine as the hero ingredient. Gillan is known as the owner and chef of the restaurant named Heritage. Matt Gillan’s first solo project is intended to pick up where his former restaurant The Pass left off. His year in Australia proved to be more than just a long holiday; after spending time at Vue du Monde in Melbourne and picking fruits and vegetables along the east coast, a new found respect for produce and the seasons began. Heritage is only a few miles down the road from the West Sussex hotel restaurant in which the now 39-year-old chef made his name, but Gillan says that while he was looking for a site in or near Horsham, the close proximity to his ex-employer South Lodge is by accident rather than design. Matt will appear in the reality show competing with 11 other contestants in The Great British Christmas Menu. This fifteenth season introduces us to a whole new batch of British chefs, each hoping to secure their place at this year’s banquet. Champion chef Matt Gillan had his secret TV success revealed at last to customers at his top restaurant in Lower Beeding. Matt Gillan wants you to. Matt excelled himself in Great British Menu this year and in celebration, he’ll be sharing every amazing course at 'Matt Gillan at The Pass' from now until early 2016. Matt Gillan – Chef Director. Matt’s dish was inspired by his mother, who hailed from St. Helena and regularly cooked goat at home, and Matt was keen to showcase a meat that isn’t as popular here in the UK. After receiving straight 10 scores from both the chefs and judges Matthew Fort, Prue Leith, Oliver Peyton and guest judge Felicity Cloake – an achievement never seen before in the history of The Great British Menu – Matt’s faultless main course dish, Teaching and Preaching, was put straight through to the banquet without a shortlist. Matt Gillan, Michelin-starred chef at Matt Gillan at The Pass, South Lodge, an Exclusive Hotel in Horsham, West Sussex is joining the line-up of BBC TWO’s Great British Menu. Matt Gillan is a famous British chef known for his appearance in the TV shows Great British Christmas Menu 2020. Matt's career started in Hunters restaurant in Winchester before heading to Daniel Clifford's restaurant Midsummer House in Cambridge, where Matt spent 3 y Andy Lynes checks outs his crowdfunded restaurant with rooms, Heritage in Slaugham, West Sussex The latter, a ‘Herder’s pie’, may have looked like an afterthought sat on the edge of the plate, but it was simply stunning. Chef Matt Gillan wins Great British Menu 2015 main course with Teaching and Preaching. It was another wonderfully presented dish and again echoed a Women’s Institute philosophy of saving the bees. Well, Matt Gillan was the man behind the spectacular main course chosen for the WI Centenary banquet in … A Great British Menu chef has defended the show over its judging system and use of props, insisting “the food is still the star”. Great British Menu is back this March 2020, providing us with some much needed foodie escapism while the country heads into a lockdown. The official and professional page for Matt Gillan. Matt’s superbly oniony starter – ‘Sowing and Growing’ – looked a pure delight. Another course which Matt scored highly for in Great British Menu. Matt’s career started straight from school at The Hen and Chicken in Froyle, Hampshire. It made traditional Shepherd’s pie look like a very poor relation in comparison. Great British Menu. Now it was time for the dish we were all waiting for, Matt’s ‘Teaching and Preaching’ which scored a unanimous ten out of ten across the board in Great British Menu finals week, taking it straight into the banquet – a first in the history of the show. Irked by the difference in pay between this and his own job, manning a paper round, Gillan … CCTV monitors offer a live feed for those with their back to the action and the intimate restaurant, with only thirty covers, means you also get to chat to Matt Gillan and his team of chefs who personally serve your food. Home; ... Meet the Chefs; Main content. Keep up to date with Matt's events, new dishes and thoughts The menu. Matt who grew up in Bordon, not far from our BGE HQ in Hampshire! Served with a creamy disc of butter it was hard to hold back, but fortunately as I knew what lay ahead, I stopped myself at just half a loaf – but only just. Matt Gillan Hailing from a small town in Hampshire, Matt Gillan’s route to becoming a Michelin starred chef began in a somewhat serendipitous fashion after a school friend got a job washing pots in a local restaurant. Andi Oliver is switching from judge to presenter for the Great British Christmas Menu 2020 Credit: BBC Pictures. This beautiful plate included sardine tartare with Sevruga caviar and lime, and sardine toast with Dijon mustard; imagine a delicate fishy spring roll and you’re there. The 2018 Great British Menu was about celebrating 70 years of the National Health Service (NHS), with 24 chefs attempting to win a place on the final banquet menu, to cook "A Feast To Say Thank You" for people of the NHS to be held in the Great Hall of St Bartholomew's Hospital. To date, he has participated on two seasons of the show. To date, he has participated on two seasons of the show. Heritage includes room, lounge, and bar. Langoustine and a crispy chicken wing provided a wonderful contrast to the sardines, and a little jug of sauce made with langoustine stock and rhubarb compote perfectly offset the saltiness of the fish. You can choose to have the full menu for lunch at £57.50 or for dinner at £75. Despite all of those onions, you weren’t left with an oniony aftertaste after finishing the dish – a credit to Matt’s skill as a chef with a true command of ingredients. Remember that incredible billy goat dish on BBC 's Great British Menu?. Thankfully we were spared what might make interesting/talkable TV, so the food was able to do the talking for itself. They are on hand to explain the inspiration behind every technique and ingredient, and it’s truly a fascinating experience. The opportunity to head up our brand new concept restaurant became reality in October 2008 and so began the journey in The Pass. He was born and raised in Bordon. Great British Menu reveals all-star line-up of former chef winners for Christmas special 11 November 2020 by Katherine Price Former banquet-winning chefs including Jason Atherton, Simon Rogan, Tom Aikens and Lisa Goodwin-Allen have been revealed as just some of the names among an all-star line-up for a Great British Menu Christmas special. From here, Matt made it his mission to learn as much as possible, taking him through some of the country’s best restaurants. The honey cake had a beautiful Manuka glaze, topped with a crumb made with oatcakes, sugar, honey and bee pollen. His ‘Back to Black (and Yellow)’ featured four different types of honey, including wild forest, Manuka and wild flower, and all of the elements were made into hexagonal honeycomb shapes. Great British Menu winner Matt Gillan serves up a fantastic menu, including his goat recipe at The Pass at South Lodge Hotel. Matt’s brilliant dual mini loaves – combining white and wholemeal – mean you don’t have to choose between the breads. Working with goat farmers such as Cabrito, they give male goats the best possible upbringing, nurturing them and bottle feeding to produce meat that can clearly be the hero of the meal. Let’s meet him… The chef is amongst 17 former champions taking part in the festive special, and was seen cooking up festive starters and canapes on Tuesday’s episode. The chef, who won a Michelin star while cooking at The Pass in Horsham, is looking to raise £60,000 on crowdfunding platform Kickstarter to renovate and reopen the Edwardian countryside pub as a restaurant with rooms called Heritage. A five-year-held Michelin star at the Pass at South Lodge and an appearance on BBC's Great British Menu have made Matt Gillan one to watch. Mecca worked as head of social media at Great British Chefs and joined at its launch in July 2011. Stunning Food and a chef and team that really care. Matt has lived and worked in rural Sussex for the last 10 years and he has previously opened two restaurants in the local area. Matt appeared on the show in 2013 then again in 2015 Credit: BBC. Matt Gillan is known for the originality, even playfulness, of his food: flavour and texture combinations will surprise, the emphasis on seasonality can also introduce unfamiliar elements, and the originality often emerges – witness the winning Great British menu main course. 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