Matt Whitfield at Kimbridge Barn
Matt Whitfield has a staggeringly impressive CV. He is a Hampshire local who studied catering at Eastleigh college, before working in local pubs. However he quickly developed his skills, initially working as a pastry chef at The Montagu Arms, Beaulieu, before going to work for Marco Pierre White at The Yew Tree Inn, Highclere. After a couple of years, he returned to The Montagu Arms, as a junior Sous Chef, at a time when the hotel held a Michelin Star.
Next he honed his skills abroad working as Sous Chef at the 2 Michelin Star Seagrill in Brussels, Then it was back to England as Sous Chef and then Head Chef at the Michelin Starred The Driftwood, before moving to New York to work at Eleven Madison Park. At that time, it held 3 Michelin Stars and had been voted Best Restaurant in the World. However, Hampshire called, and once more Matt returned to the Montagu Arms, this time as Head Chef, winning three rosettes after just two months. He stayed for three and a half years.
Fast forward and Matt has pitched up at Kimbridge Barn as Executive Chef: “I wasn’t actually looking for a role. I was having a break from the kitchen, having had issues with my hand and arm which means I have lost some hand movement. However, I was told that Kimbridge Barn were looking for a new Executive Chef and I thought I would have a look. As soon as I stepped into Kimbridge, I was filled with excitement at this place’s potential. I felt it could give me what I needed and wanted at this stage of my career. Kimbridge is a unique place where we can experiment with whatever we want.”
Matt took started his new role at the beginning of December 2022. “There are so many different cooking methods and styles we can do here, and ultimately we can have great fun with food. It has reminded me why I started cooking. We have the luxury of being able to offer a unique dining experience with all the different cooking methods we have at hand. We have a great kitchen, but we also have a firepit where we have even started to develop a cage-fired pineapple with maple glaze, and two pizza ovens which guests love.
"I enjoy working with my team and developing dishes. From stunning flatbreads to firepit dinners, and wedding breakfast to tasting menus.
“I don’t necessarily have a signature dish, but a personal favourite, and guests seem to love it, is BBQ ChalkStream trout, Alresford watercress, pinenut and lime, I have many go-to Hampshire ingredients, such as ChalkStream trout, Lyburn Farmhouse Cheeses, game and watercress, as I really love Hampshire produce. It is where I am from, and I think the produce that we get from Hampshire should be really celebrated. It is special. Another Hampshire ingredient I have recently discovered is cider producer Gospel Green. This is a fantastic product that we are going to be using and collaborating with at one of our monthly Meet the Producer nights where I will be pairing dishes with their cider.
“Since I started, we have changed all the menus, launched the monthly Meet the Producer nights, and we have also launched Matt Whitfield at Kimbridge Barn every Friday night: a tasting menu of between seven to 12 courses. This is a representation of me and my team. It is to show what we have done with food and where we are now - with lots of food, lots of drinks and a great night.
“On top of this we have freedom and trust by our owner to experiment and have fun. I have a background of fine dining restaurants, but I am now at the stage in my life and career where I want to part of a successful business, have a passionate team around me, cook food we love and believe in and have fun.”