Sussex


<figure class="wp-block-image size-full"><img decoding="async" loading="lazy" width="1500" height="1000" src="https://dev.muddystilettos.co.uk/sussex/wp-content/uploads/sites/11/2023/03/1-10.jpg" alt="Matt Gillan" class="wp-image-63399" srcset="https://dev.muddystilettos.co.uk/sussex/wp-content/uploads/sites/11/2023/03/1-10.jpg 1500w, https://dev.muddystilettos.co.uk/sussex/wp-content/uploads/sites/11/2023/03/1-10-800x533.jpg 800w, https://dev.muddystilettos.co.uk/sussex/wp-content/uploads/sites/11/2023/03/1-10-1000x667.jpg 1000w, https://dev.muddystilettos.co.uk/sussex/wp-content/uploads/sites/11/2023/03/1-10-768x512.jpg 768w, https://dev.muddystilettos.co.uk/sussex/wp-content/uploads/sites/11/2023/03/1-10-788x525.jpg 788w" sizes="(max-width: 1500px) 100vw, 1500px" /></figure>



<p>Having been a protégé of Daniel Clifford, Gordon Ramsay and John Campbell there were always big, make that huge, things in store for Matt Gillan. He grew up in bordering Hampshire, so it makes sense that in the late 90s he worked at Hunters in Winchester under head chef Nick Wentworth.</p>



<p>He then climbed up the restaurant ranks &#8211; including a brief stint in Australia &#8211; before heading up The Pass at South Lodge hotel, Horsham. It was here in 2011 that Matt received his first Michelin star. Pausing for applause here. Not content with reaching such lofty heights, Matt took on his own projects and in 2019 he transformed former pub, The Chequers Inn, into the beautiful restaurant with rooms, <a href="https://heritage.restaurant/" target="_blank" rel="noreferrer noopener">Heritage in Slaugham, Haywards Health</a>.<br><br>He describes his food as ‘progressively British’, but insists he is influenced by lots of different things, with a cheeky bias towards something ‘a bit unusual.’</p>



<p>Muddy caught up with him to find out more…</p>



<h2 class="wp-block-heading" id="h-your-first-catering-job">Your first catering job?</h2>



<p>My first ever job in the kitchen, was washing up at, at The Hen and Chicken in Froyle.</p>



<h2 class="wp-block-heading" id="h-career-highlight">Career highlight?</h2>



<p>To be honest, I have three&nbsp; achievements that I’m hugely proud of, earning a Michelin Star at The Pass, cooking at the banquet on Great British Menu by shining a spotlight on goat meat and opening Heritage.</p>



<h2 class="wp-block-heading" id="h-sum-up-your-cooking-style-and-food-philosophy">Sum up your cooking style and food philosophy?</h2>



<p>My food always starts with the seasons. From there I look at how we bring the best flavour out of the ingredients we are using. That could be through cooking techniques or the use of other ingredients, to enhance a dish. Throughout my menus I’ll always try to do something that interrupts your conversation at the dining table. That could be a crazy flavour pairing, something educational, like an ingredient you’ve never heard of or something more subtle.</p>



<h2 class="wp-block-heading" id="h-most-memorable-moment-at-work">Most memorable moment at work?</h2>



<p>One of my favourite moments at Heritage, was for our third Birthday. We weren’t able to celebrate the first two, because of Covid. After years of talking about a birthday bash, to see more than 100 of our most loyal guests turn up for the evening, was something quite special. Every single one has been involved in the restaurant, somehow. Either helping to get us started or visiting us regularly.</p>



<h2 class="wp-block-heading" id="h-ever-cooked-for-anyone-famous">Ever cooked for anyone famous?</h2>



<p>I’ve been fortunate to cook for a number of celebrities over the years but I think Adele is the most famous person I’ve cooked for.</p>



<h2 class="wp-block-heading" id="h-your-biggest-mistake-at-work">Your biggest mistake at work?</h2>



<p>I tend not to dwell on mistakes, as they are a great source of learning and can generally be rectified. That said, looking at another chef when they called my name, as my arm was about to come down to chop through goat bones, is most certainly on that list of mistakes!! Ouch!</p>



<figure class="wp-block-image size-full"><img decoding="async" loading="lazy" width="1500" height="1000" src="https://dev.muddystilettos.co.uk/sussex/wp-content/uploads/sites/11/2023/03/2-9.jpg" alt="" class="wp-image-63400" srcset="https://dev.muddystilettos.co.uk/sussex/wp-content/uploads/sites/11/2023/03/2-9.jpg 1500w, https://dev.muddystilettos.co.uk/sussex/wp-content/uploads/sites/11/2023/03/2-9-800x533.jpg 800w, https://dev.muddystilettos.co.uk/sussex/wp-content/uploads/sites/11/2023/03/2-9-1000x667.jpg 1000w, https://dev.muddystilettos.co.uk/sussex/wp-content/uploads/sites/11/2023/03/2-9-768x512.jpg 768w, https://dev.muddystilettos.co.uk/sussex/wp-content/uploads/sites/11/2023/03/2-9-788x525.jpg 788w" sizes="(max-width: 1500px) 100vw, 1500px" /></figure>



<h2 class="wp-block-heading" id="h-you-re-tired-starving-and-impatient-what-do-you-cook-for-dinner">You’re tired, starving and impatient: what do you cook for dinner?</h2>



<p>My go to, for when I’m approaching the hangry status, is Steak noodles. A thin sirloin steak (quickly pan fried) egg noodles, spring onions, mushrooms, soy sauce and oyster sauce. It takes about five minutes to throw it together and tastes great.</p>



<h2 class="wp-block-heading" id="h-what-would-you-cook-to-impress-a-date">What would you cook to impress a date?</h2>



<p>I’d keep this really simple and understated. I’d make a lasagne. I’m sure the disappointment levels would be high, upon presenting said lasagne but it would be a very good one! There would be minimal washing up, meaning more time for chat and cocktails.</p>



<h2 class="wp-block-heading" id="h-favourite-chef">Favourite chef?</h2>



<p>One of my favourite chefs has to be Heston Blumenthal. I’ve followed him from the very early days of The Fat Duck. Spent a bit of time with him in his kitchen, watched his programmes and read the book. I love how he doesn’t really think like a chef. He’s questioned all the rules we’ve been taught to follow, as cooks, and rewritten them. He’s literally inspired and influenced a whole generation of chefs.</p>



<h2 class="wp-block-heading" id="h-favourite-cookbook">Favourite cookbook?</h2>



<p>Alinea by Grant Achatz. This book became a huge reference point for me, when I opened The Pass. There were so many techniques I learnt from this book, that have guided my style of cooking.</p>



<h2 class="wp-block-heading" id="h-favourite-type-of-cuisine">Favourite type of cuisine?</h2>



<p>I love southern style Thai food, for its lightness and flavours, without being overly spicy.</p>



<figure class="wp-block-image size-full"><img decoding="async" loading="lazy" width="1500" height="1000" src="https://dev.muddystilettos.co.uk/sussex/wp-content/uploads/sites/11/2023/03/3-6.jpg" alt="" class="wp-image-63401" srcset="https://dev.muddystilettos.co.uk/sussex/wp-content/uploads/sites/11/2023/03/3-6.jpg 1500w, https://dev.muddystilettos.co.uk/sussex/wp-content/uploads/sites/11/2023/03/3-6-800x533.jpg 800w, https://dev.muddystilettos.co.uk/sussex/wp-content/uploads/sites/11/2023/03/3-6-1000x667.jpg 1000w, https://dev.muddystilettos.co.uk/sussex/wp-content/uploads/sites/11/2023/03/3-6-768x512.jpg 768w, https://dev.muddystilettos.co.uk/sussex/wp-content/uploads/sites/11/2023/03/3-6-788x525.jpg 788w" sizes="(max-width: 1500px) 100vw, 1500px" /></figure>



<h2 class="wp-block-heading" id="h-favourite-kitchen-gadget">Favourite kitchen gadget?</h2>



<p>At home, without a doubt my airfryer. At work, the vegetable sheeter. It’s a slicer that cuts fruit/veg in a way that creates sheets, like pasta sheets.</p>



<h2 class="wp-block-heading" id="h-favourite-local-cafe-restaurant-hotel">Favourite local café? Restaurant? Hotel?</h2>



<p>My favourite place to grab something to eat, a coffee and do some work is Kaya in the Park, in Horsham. It’s such a beautiful space, the staff are amazing and the food is great (the croque monsieur is delicious but will destroy you). You can’t go wrong with choosing this place for evening cocktails.</p>



<h2 class="wp-block-heading" id="h-your-three-favourite-local-markets-and-suppliers">Your three favourite local markets and suppliers?</h2>



<p>Handcross Butchers, the crew here have bent over backwards for us, on many occasions and the meat is superb. Butler’s Win, I’ve worked with Henry and Cassie since before Heritage opened, they have been a huge support to us and really understand what we are trying to create with our wine list. They have two great shops, in Brighton, with an awesome selection of wine and spirits. Bookham Harrison, they supply the butter for Heritage because it’s amazing and super local to us. Everyone comments on it and asks where it’s from.</p>



<h2 class="wp-block-heading" id="h-favourite-things-to-eat-when-you-re-on-holiday">Favourite things to eat when you’re on holiday?</h2>



<p>This depends on where I am. If I’m abroad and in a country with a different culture and cuisine, I’ll always try to eat authentically and experience the food.&nbsp;</p>



<h2 class="wp-block-heading" id="h-what-mistake-do-inexperienced-cooks-tend-to-make">What mistake do inexperienced cooks tend to make?</h2>



<p>They tend to not plan ahead and have things ready in advance, working backwards from a set serving time. This puts quite a bit of pressure on making sure all the timings are exact. If things can be done ahead of time, do it.</p>



<figure class="wp-block-image size-full"><img decoding="async" loading="lazy" width="1500" height="1000" src="https://dev.muddystilettos.co.uk/sussex/wp-content/uploads/sites/11/2023/03/4-4.jpg" alt="" class="wp-image-63402" srcset="https://dev.muddystilettos.co.uk/sussex/wp-content/uploads/sites/11/2023/03/4-4.jpg 1500w, https://dev.muddystilettos.co.uk/sussex/wp-content/uploads/sites/11/2023/03/4-4-800x533.jpg 800w, https://dev.muddystilettos.co.uk/sussex/wp-content/uploads/sites/11/2023/03/4-4-1000x667.jpg 1000w, https://dev.muddystilettos.co.uk/sussex/wp-content/uploads/sites/11/2023/03/4-4-768x512.jpg 768w, https://dev.muddystilettos.co.uk/sussex/wp-content/uploads/sites/11/2023/03/4-4-788x525.jpg 788w" sizes="(max-width: 1500px) 100vw, 1500px" /></figure>



<h2 class="wp-block-heading" id="h-favourite-ingredient-and-why">Favourite ingredient and why?</h2>



<p>Vegetables in general. I’m not sure I can pick out just one. The more humble, the better. A potato is a good example. People’s expectations are pretty low when it comes to ingredients like this. They require imagination, technique and skill to elevate them to well beyond what you realise is possible, flavour wise. I get a lot of satisfaction from that.</p>



<h2 class="wp-block-heading" id="h-most-over-rated-dish-ingredient">Most over-rated dish/ ingredient?</h2>



<p>Caviar. Genuinely, I have no idea why everyone goes nuts for it.</p>



<h2 class="wp-block-heading" id="h-the-dish-you-re-most-proud-of-creating">The dish you’re most proud of creating?</h2>



<p>It would have to be The Herder. My main course on Great British Menu. This is more than a plate of food, that’s made an appearance on tv. It raised the profile of a meat that has essentially been a waste product for decades, in this country. It showcased what can be done, with a product that is normally found in a curry. It started a conversation, albeit small, nationwide.&nbsp;</p>



<p>We have this available all the time, at Heritage, because guests want to try goat. Then they want to know where to get it from. Then they want to know how to cook it. Then they start asking their own questions, about why is this not a common ingredient in the UK. This dish plays a small part in changing that.</p>



<h2 class="wp-block-heading" id="h-tell-us-your-best-ever-cooking-tip">Tell us your best ever cooking tip?</h2>



<p>When cooking a whole chicken (or a turkey), make sure the you untie the legs and push them down. This will speed up the process of cooking the leg meat, meaning the breast meat will remain juicier.</p>



<h2 class="wp-block-heading" id="h-three-dishes-every-home-cook-should-master">Three dishes every home cook should master?</h2>



<p>A mince ragu, this can then be used in bolognaise, lasagne, wraps. Whatever you want! A really good base is key. Chips. A home cooked chip is way beyond anything out of the freezer. A roast dinner. I personally believe less is more with a roast. There are lots of skills you can gain with this one meal. Just don’t go crazy with too many sides.</p>


What’s cooking? Matt Gillan, Heritage, Slaugham

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