Recently we asked on social media what you’d like to see from us as new content. Thankfully, us stuffing our faces didn’t get loads fo votes (I don’t need that shared publicly), but what you did want were local chefs and recipes.
You know we love you, so we’re giving you just want you asked for. We’ve shared some recipes before, so we’d like to introduce the next in a series of recipes from local chefs and general, all-round, brilliant local foodies!
Introducing Matthew Weedon, Head Chef at The Feathered Nest Country Inn
Meet Matthew Weedon, who has taken up the helm of head chef at The Feathered Nest Country Inn in Nether Westcote, Oxfordshire.
Matt began his career at age sixteen, leaving school to become a chef at Pendley Manor in Hertfordshire.
Matt went on to progress through the hierarchy of several other country establishments, including Hambleton Hall in Rutland and a position at Alan Murchison’s L’Ortolan in Reading. His first head chef job quickly followed, at Seaham Hall in Durham.
Having worked his way up through the restaurant industry Matt was appointed head chef of Glenapp Castle in Scotland. It was here that he won his first Michelin star. The restaurant was awarded three AA rosettes and was named Scotland Restaurant of the Year by The Good Food Guide.
Weedon’s next position was in the Cotswolds, at Lords of the Manor, working with his wife, who was restaurant manager. This job offered him the opportunity to cultivate his own style of cuisine and his success in this matter led to him achieving a further Michelin star.
A fan of the Feathered Nest since before taking on his new position, Weedon has transformed the menu since starting four months ago. The Feathered Nest Inn has introduced new tasting, à la carte and bar menus with the aim of showing off local produce.
The Head Chef and his team work closely with regional suppliers – baking breads or prepping game from local shoots in their butchery. The restaurant’s accolades include Times Top 100 Restaurant, Gastropub of the year, and AA 3 Red Rosettes. With Matthew Weedon in charge of the food, showcasing the best of what the region has to offer, who knows what dizzy new heights they will reach.
Matt’s recipe column will launch at the start of next month, and we can’t wait!