Matthew Downing
I work closely with Matt and cover all aspects of the kitchen. I have been here for seven years, working my way up the ladder and gradually taking on more responsibility as I learn new skills. Previously I worked at the Carved Angel with Peter Gorton where he held a Michelin star for two years.
Born and bred in Devon, I am a keen gardener and have my own allotment where I nurture my family’s fruit and vegetables. I try to visit London once a year to eat in Michelin starred restaurants as I am always on the look out for new ideas. In August I won the 2010 South West Chef of the Year title which put me on cloud nine and has really taken my cooking up a few notches.
I have also recently completed a charcuterie course and am currently making my own style of Parma and Coppa hams to serve on our menus. The meat comes from Carolyn Bellinger’s Old Spot pigs and to supplement this, we have some woodland foraged Large Black’s coming down to us from Somerset soon. There’s also the pork rillettes that I make and which our new on our menus this year. We would typically serve these on a wooden board with pickles and homemade wholemeal loaf as a lunchtime snack.
I will hang the Parma hams for a minimum of 6 months before we try them (and then probably a further 18 months after that). The Coppa hams take less time and proved a great success on our Christmas menus. We also have the cured top side of Bressola, inspired by Matthew’s time with Shawn Hill at Gidleigh Park, and which remains a personal favourite of mine. It’s also a regular feature on our Totally Devon menus which are still terrific value at £25 for 3 courses.
