Page 37 - Enjoy the South 2016
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This may be explained by Matt’s favourite global places to eat: “Italy for simplicity and conviviality and the Far East for the most amazing clean vibrant flavours.”
Talking of global, Matt’s experience of Bournemouth before his appointment was limited to: “Being a five-year- old tourist playing mini golf with my family!”
Asked if he undertook extensive research in the South before constructing the menu he answers: “Yes, I had to in order to get the best out the region... we are blessed with great ingredients in this area.
“I checked out Hampshire watercress and wasabi, the Conker Gin distillery, Lyme Bay wild bass and shrimps, Dorset charcuterie ...the list goes on...”
He was also instrumental in constructing Schpoons’ wine list: “I helped to develop the list ...it has to complement the menu and cater for a broad range of pockets.”
Other projects include another book later in 2016, early 2017, and continued work with his nominated charity
‘The Clink’. He says: “It’s a group of restaurants that give prison offenders a break into the world of catering ...once they get kitchen, or front-of-house experience, the rate of reoffending plummets.”
It seems that the early signs of success in Schpoons and Forx may lead to a second serving of Hilton/Tebbutt collaboration elsewhere in the country. Meanwhile we are delighted to have Matt Tebbutt, albeit a part-time Tebbutt, in Dorset.
And before we leave him in peace a few flash fried questions — opposite.
Matt Tebbutt is executive chef at Hilton Bournemouth’s Schpoons and Forx restaurant.
01202 200187
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