Interview with Chef Alliance member Matt Tebbutt from the Foxhunter Matt trained with Michelin-starred chef Marco Pierre White, working at The Oak Room and then The Criterion, as well as with Alastair Little and Sally Clarke. He now lives in Wales with his family and runs The Foxhunter in its 12th year in Nantyderry, voted ‘AA Restaurant of the Year 2004’. As well as his TV career, Matt has become a successful author, releasing two cookbooks; ‘Matt Tebbutt Cooks Country‘ and more recently ‘Guilty Pleasures‘, both to critical acclaim. 1. How did you first become interested in food? As a way of relaxing! I was heading into the RAF and after flying I would cook for my house mates, and this became more fun. We used to cook our dubious student dinners in the style of Gary Rhodes who was on the TV a lot in those days. He was a bit of a hero. I've met him a few times since, and I'm still a little star struck I have to say. 2. What is your dearest food memory? Cooking toad in the hole with my nan. I was about 5 or 6 years old. She was looking after me one day whilst my parents went Christmas shopping. I was amazed at the results... from then on I was gripped. 3. The ingredient you can’t live without… Duck fat, bay leaves, garlic and thyme....makes everything delicious. 4. … and the one you never use I struggle with tripe. Jacob Kennedy at 'Bocca di Lupo' in London, also in the Chef Alliance, does the very best I've ever eaten... nowhere else comes close with that. 5. What is the best part of your job? Playing with new combinations, having a massive larder at your disposal and getting good feedback at the end of a very long day. All this makes it all worthwhile. 6. What does the Slow Food movement mean to you? Slow Food embodies everything good food should be, carefully sourced, well nurtured and encouraging in spirit. Slow food is for everyone and should never be seen as in any way elitist. .