04th October 2017
‘My love of cooking started at a very young age, during the school holidays I used to go out delivering vegetables with my step dad, from this I was able to visit all the big fancy restaurant kitchens so as soon as we got home I wanted to jump straight into the kitchen and start cooking with mum. I left school and started in a local restaurant to learn my trade until I needed a new challenge.
From the age of 20 my career took off in London, I started with Bluebird under John Torode where we served mainly British fusion dishes. Staying with Torode we moved to the prestigious Smiths of Smithfield in Farringdon, this is where my love of great meat came in to play. My next move really decided my future as I was offered the opportunity to work for Caprice Holdings flitting between Le Caprice, J Sheekey and The Ivy. With my reputation growing the opportunity to work alongside Pont De La Tour Exec Chef James Walker arose. Our partnership blossomed and James asked me to help him open the luxurious Bob Bob Ricard in London.’
Today Matthew and his family own and run Station Road Bistro in Sidcup, he has the freedom to write his own menus, use his own produce and sit and talk with his customers to ensure their standards stay top notch. You can expect some of Matthew’s favourites on the menu such as hearty soups, fish dishes and fine meaty creations with his speciality dish venison with whipped parsnips, citrus cabbage and juniper sauce.
‘My goal for the future is to refine what I’m doing at the moment and maybe open a second restaurant somewhere a bit more rural so watch this space…’
