SCHPOONS & FORX
29 & 30.10
A familiar face on British television and the author of several cookbooks, Matt Tebbutt champions modern British cuisine at the recently opened Schpoons & Forx, at the Hilton Bournemouth
BRITISH CHEF through and through, Matt Tebbutt actually gained a degree in Geography and Anthropology and dreamt of a career in the RAF before entering the hospitality world aged 21. After enrolling in Leith’s School of Food & Wine in London, the English-born, Welsh-raised chef amassed experience at some of the country’s leading establishments with a view to one day set up his own restaurant.
He trained under the British elite, most notably under the Michelin-starred chef Marco Pierre White, first at The Oak Room and then The Criterion, both in London. He later worked under the tutelage of Bruce Poole at Chez Bruce, followed by a stint at Sally Clarke’s eponymous restaurant in Kensington, although he cites Alastair Little, the pioneer of non-stuffy, high-quality eateries, as the biggest influence on his cuisine.
Tebbutt moved to South Wales with his wife in 2001 to open his first restaurant, The Foxhunter, which he ran for 13 years. Most recently, he took the helm of Schpoons & Forx, the modern British restaurant with a stone oven, chargrill and tandoor at the new Hilton Bournemouth hotel.
He is most recognised for his television career, which launched in 2007 as co-presenter of Market Kitchen. He has since appeared in various BBC productions and is a regular guest presenter on Saturday Kitchen. As well as hosting the food and travel series Kings of the Wild for the Discovery Channel and the award-winning Food Unwrapped, Tebbutt is also a successful cookbook author and magazine contributor.