Although a wonderful wine flight matched Matt’s menu very well, he’d also thoughtfully created a ‘Juice flight’ to match each course. 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. Chef Matt Gillan wins Great British Menu 2015 main course with Teaching and Preaching. Read about our approach to external linking. Matt Gillan has appeared on Great British Menu twice, first in 2013 then in … In 2006, Matt joined South Lodge Hotel in West Sussex. We were delighted Matt chose to use the Big Green Egg for cooking part of goat. Congratulations to Matt Gillan, whose main course was chosen for the Great British Menu's banquet. 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. Oct 7, 2020 - A look behind the scenes at Heritage restaurant in Slaugham, West Sussex & an exclusive interview with Michellin Starred chef, Matt Gillan. 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. 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. Next was the fish course – ‘Jamming and Canning’ – with sardine as the hero ingredient. Matt Gillan has launched his crowdfunding campaign to take over The Chequers in Slaugham, West Sussex, and turn it into a destination restaurant. 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.’. Champion chef Matt Gillan had his secret TV success revealed at last to customers at his top restaurant in Lower Beeding. 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 is head chef at The Pass in the South Lodge Hotel in Surrey. From here, Matt made it his mission to learn as much as possible, taking him through some of the country’s best restaurants. 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. They are on hand to explain the inspiration behind every technique and ingredient, and it’s truly a fascinating experience. I have launched ... Head Chef Matt Gillan at The Pass Jan 2015 - Mar 2015 3 months. May 27, 2015 - Read Matt Gillan's career history and see some of his stunning recipes on his Great British Chefs profile 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. Matt then took a year out to travel. Matt’s career started straight from school at The Hen and Chicken in Froyle, Hampshire. Keep up to date with Matt's events, new dishes and thoughts Restaurant Gordon Ramsay, Midsummer House and The Vineyard at Stockcross, under John Campbell, would go on to shape Matt more than he realised. Every course in Matt’s original menu for the Women’s Institute focussed on one particular ingredient as the star. BBC 2 Great British Menu (2013) BBC 2 Great British Menu Winner 2015. 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 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. Mecca worked as head of social media at Great British Chefs and joined at its launch in July 2011. 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. Matt Gillan. The honey cake had a beautiful Manuka glaze, topped with a crumb made with oatcakes, sugar, honey and bee pollen. 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. 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. Matt Gillan’s first solo project is intended to pick up where his former restaurant The Pass left off. Matt is one of chefs in the UK who are on a mission to champion the under-used and under-appreciated goat. Heritage includes room, lounge, and bar. Matt Gillan is a famous British chef known for his appearance in the TV shows Great British Christmas Menu 2020. This fifteenth season introduces us to a whole new batch of British chefs, each hoping to secure their place at this year’s banquet. Remember that incredible billy goat dish on BBC 's Great British Menu?. Activity Good people of LinkedIn. You can choose to have the full menu for lunch at £57.50 or for dinner at £75. Matt holds British nationality. Home; ... Meet the Chefs; Main content. Passionate about goat meat, Gillan is also an owner and a chef of a restaurant named Heritage. Matt Gillan is a famous British chef known for his appearance in the TV shows Great British Christmas Menu 2020. Matt said ‘I’m just an inquisitive person and I like to know how things work. Stunning Food and a chef and team that really care. 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. 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. Irked by the difference in pay between this and his own job, manning a paper round, Gillan … 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. Great British Menu. Everyone from the chefs through to the front of house staff and sommeliers were highly knowledgeable and excited about serving Matt’s menu. 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. The Great British Menu is a TV cooking competition. Matt appeared on the show in 2013 then again in 2015 Credit: BBC. Great British Menu winner Matt Gillan serves up a fantastic menu, including his goat recipe at The Pass at South Lodge Hotel. Thankfully we were spared what might make interesting/talkable TV, so the food was able to do the talking for itself. 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. Although not officially part of the Great British Menu meal, we were treated to some ‘snacks’ to start off the night. The latter, a ‘Herder’s pie’, may have looked like an afterthought sat on the edge of the plate, but it was simply stunning. Matt Gillan wants you to. This was clear throughout our night at The Pass. Another course which Matt scored highly for in Great British Menu. 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. A Great British Menu chef has defended the show over its judging system and use of props, insisting “the food is still the star”. Andi Oliver is switching from judge to presenter for the Great British Christmas Menu 2020 Credit: BBC Pictures. 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). I wondered if we would get all the props with our meals including garden gnomes, mini watering cans, and grass. Have you ever cooked goat? 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. You can choose to have the full menu for lunch at £57.50 or for dinner at £75. 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. Matt who grew up in Bordon, not far from our BGE HQ in Hampshire! Our meal closed with some delightfully crafted petit fours and an impressive tea menu. Matt’s superbly oniony starter – ‘Sowing and Growing’ – looked a pure delight. 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. 1,400 likes. ... 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. Don’t expect shouting, barking or temper tantrums though. Matt Gillan. He has held a Michelin star and four AA rosettes. Heritage After stumbling upon an old pub in Slaugham, Matt Gillan took to Kickstarter to raise funds to renovate the rundown site. 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. Matt will appear in the reality show competing with 11 other contestants in The Great British Christmas Menu. 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. After such impressive nibbles, we were now set to experience Matt’s Great British Menu dishes. The menu. Well, Matt Gillan was the man behind the spectacular main course chosen for the WI Centenary banquet in … Great British Menu is back this March 2020, providing us with some much needed foodie escapism while the country heads into a lockdown. Matt has lived and worked in rural Sussex for the last 10 years and he has previously opened two restaurants in the local area. To date, he has participated on two seasons of the show. 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. It’s a well-oiled, comfortable and relaxing ride as Matt’s style of kitchen management is ‘firm but nurturing’. Matt Gillan is head chef at The Pass, South Lodge Hotel in Surrey. 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. Matt Gillan – Chef Director. The opportunity to head up our brand new concept restaurant became reality in October 2008 and so began the journey in The Pass. 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. To do that, he turned to storytelling – and it was incredible. It is more of a two-way conversation about how meals are to be prepared. Matt Gillan cooked up a festive storm on the BBC’s Great British Christmas Menu, which aired on December 1st. It made traditional Shepherd’s pie look like a very poor relation in comparison. Andy Lynes checks outs his crowdfunded restaurant with rooms, Heritage in Slaugham, West Sussex 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. To date, he has participated on two seasons of the show. The official and professional page for Matt Gillan. He was born and raised in Bordon. Mark Hix was the first chef to have two dishes at the Great British Menu banquet (Getty Images) Series 3 – 2008. 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. Finally we set our sights on dessert. 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. Gillan is known as the owner and chef of the restaurant named Heritage. 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. 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. The dish was enlivened by a garnish of vibrant viola flowers and Mizuna cress. 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. It was a perfect example of the Women’s Institute’s ‘waste not, want not’ philosophy. 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. 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. It was another wonderfully presented dish and again echoed a Women’s Institute philosophy of saving the bees. Chef Matt Gillan, Haywards Heath. 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. Matt’s brilliant dual mini loaves – combining white and wholemeal – mean you don’t have to choose between the breads. He's a Michelin-starred chef trying to raise the profile of goat meat. 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