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Matt’s career took hold at Odette's in Primrose Hill, under Head Chef Bryn Williams. Seeking to expand his skillset, he eventually moved to Foliage - a 1 Michelin establishment - where he worked under the tutelage of Head Chef Chris Staines.   His skills further blossomed under Chef Claude Bosi at Hibiscus - proud owner of 2 Michelin. 

From Hibiscus, Matt moved into the Head Chef role at Elliot's in Borough Market and then at Source in Battersea. Matt eventually was enticed back to Elliot's as Executive Chef, where he has worked closely with Brett Redman (the owner) to realise their shared goal of bringing sourdough pizza to the menu. Together they built a pizza oven in their Borough Market kitchen, which led to Matt going to Napoli to train at the Associazione Verace Pizza Napoletana and, on his return, they opened a second location in Hackney.Matt is a chef that understands every ingredient he uses, his ultimate goal to bring out the best of every product.

Ingredients

450g Pitted Nocellara

80g Preserved Lemon Pulp & Skin

40g Parsley Leaves

8g Garlic 60g

Lemon Juice

1 Lemon Zest

140g Olive Oil

Method

  1. Blitz everything in the robot without the oil

  2. Add the oil slowly to aid blending and continue to blend to desired consistency