Chef Matt – Personal Chef To Cook In Your Kitchen

Chef Matt Larcombe grew up in a rural area of South Yorkshire, but soon found his ambition taking him further afield. Matt found his love for cooking and the busy kitchen environment before he had even left school, using his spare time to learn the ropes in a small independent hotel. After that he embarked on training in The Royal Navy where he completed his NVQ level 2 in under 6 months as well as some incredible life experiences including being out at sea when 9/11 struck.
After returning home Matt went to work in the Republic of Ireland for the Four Seasons in Dublin experiencing his first taste of a large corporate hotel chain and the inner workings of a busy city hotel set in several acres.
From there a fantastic opportunity then presented itself; to work at The Devonshire Arms in Bolton Abbey, in the Burlington Restaurant under Two Michelin Star Chef Michael Wignall. Hungry to learn the more refined techniques Matt acquired knowledge and skills there which have helped develop his own style over the years.

Matt then progressed on to Manchester’s only Michelin Star restaurant, under Paul Kitching, at Juniper. The style there was quite different with some exciting flavour combinations and experimental cooking techniques. Matt continued to explore these variations in cooking methods which have helped shape his future approach.

Matt enjoyed being part of the team at the Castlegate Restaurant in Lincoln under Adam Wesley who had a Michelin Rising Star, working towards a Michelin Star the following year. As Sous Chef, Matt used his extensive experience to not only nurture the team and develop new dishes but also to engage in the financial and clerical side of the business. His calm nature and attention to detail meant all elements of the restaurant flourished.

In January 2011 Matt joined The Crown at Bray, Heston Blumenthal’s pub, as Sous Chef and shortly after that was promoted to Head Chef and for the subsequent three years Matt had the role of Chef & General Manager. Working as part of Heston’s team is every bit as magical as you would expect.
From developing menus and new concepts with the likes of Three Michelin Star Chefs Jonny Lake & Ashley Palmer-Watts as well as Heston himself to also making the food accessible to those wanting a quick pub lunch, it was a real success.
Under Matt’s guidance at The Crown developed new projects and orchestrated the team and menus at Pub in the Park with Tom Kerridge and also won awards on an annual basis. The Crown went from being in the top 5 Gastropubs, to being named best pub in Berkshire. The business also went from strength to strength financially with the addition of a new Garden Kitchen and Matt’s clever handling of the logistical challenges that go with that. Matt’s continued drive and determination has enabled the business to grow into a well-loved and unique offering.

In Matt’s most recent position as chef director at the victoria oxshott, he helped build the business from the ground up, taking every small detail into account. starting off working with the designers for the initial build, then making connections with several food and wine and spirit supplies. The team at the victoria with matts guidance got several high profile reviews from the likes of grace dent and william sitwell. if the first year they achieved good in the good food guide a mention in the michelin guide and three AA rosettes and the one to watch in the top 50 gastropubs.

Matt’s love of pairing the best quality produce with fantastic culinary technique has led to a reputation for consistency, creativity, and attention to detail together with a real passion for ensuring the whole team has the knowledge to succeed.