Terre à Terre Restaurant, Brighton Is Pleased To Introduce Its New Head Chef Matty Bowling

Terre à Terre is overjoyed that Matty Bowling has accepted a head chef position starting this month. He will be responsible for the management of the Kitchen and it’s team of 23 (fulltime and part-time).

Matty will be working closely with Amanda Powley developing new dishes for the menu and future menus alongside sustaining a consistently high standard of product daily, sourcing new produce and nurturing his team.

New Zealander Matty Bowling cut his teeth in various kitchens in his home country and across Australia before working as a private chef in southwest France and the Basque country where he immersed himself in its cuisine, specifically pintxos and the art of developing complex flavours in small plates. His UK adventure started in Ottolenghi where his training in spices and flavours changed his attitude to food. Adding to this a stage in ‘Restaurant Gordon Ramsay’ and the ‘The Ledbury’ Matty jumped into the Terre à Terre Kitchen 3 years ago full of enthusiasm and eager to climb to the top.

“We are overjoyed to have Matty at the furnace of all things Terre à Terre, he is a wonderfully creative chef and well respected by all the team. We look forward to new and exciting dishes and plans for the future” – Amanda Powley & Philip Taylor - Directors

Image: Matty cooking - Live Food Stage Brighton & Hove Food Festival 2014
Terre à Terre, The Vegetarian Restaurant, 71 East Street, Brighton.


Popular posts from this blog

A recipe for perfect Yorkshire pudding

The Ultimate Pancake Recipe from the Brand New Mountain Café Cookbook: A Kiwi in the Cairngorms

A simple Chicken forestiere