I would describe my style of food as Nutritional. Gastronomy. I like to utilise ingredients common in the health and wel
Matthew Campbell
Age 29
Private Chef throughout UK, Europe and further afield. Photography by Jenny Jones Photography, conceptual styling by Catherine Connor.
Who inspired you to get into the kitchen?
My family inspired me to start cooking along with daytime TV cookery shows like Ready Steady Cook. Jamie Oliver’s cookbooks & later on Justin Woods from Castle Green Hotel who gave me my first job.
How would you describe your food style?
I would describe my style of food as Nutritional Gastronomy. I like to utilise ingredients common in the health and wellness world with techniques I have learnt during my time in the gastronomic world. Healthy food just slightly elevated.
Who are your food heroes and why?
My two main food heroes are Jamie Oliver & Heston Blumenthal
What three ingredients can’t you live without? Three ingredients I couldn’t live without would be, Kombucha, Marmite & Sweet Potatoes!
What one piece of advice would you give someone coming into the industry?
One piece of advice I would give to someone coming into the industry - The world is literally your oyster in this industry, there are so many aspects to hospitality and directions you can take. Being a chef doesn’t mean you have to be confined to a kitchen working terrible hours. I’ve used my skills to travel the world and work in a variety of different locations and environments that I didn’t at first realise were possible.
What would you do differently?
I’ll use the answer my 11-year-old brother suggested; “Win Masterchef!” There’s always next year...
