The District Post 16th October 2015

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Friday 16.10.2015 thedistrictpost.co.uk

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Champion chef’s secret revealed phil dennett

News Editor

Champion chef Matt Gillan had his secret TV success revealed at last to customers at his top restaurant in Lower Beeding. Matt is head chef at The Pass at South Lodge Hotel and many of its diners were among millions of BBC viewers who saw him win through to the Great British Menu contest finals. Matt’s reward and challenge was cooking a goat-based main course for the centenary banquet of the WI in at the elegant Draper’s Hall in London. BBC filmed the dinner in April and the contest rounds before the finale. Matt was sworn to secrecy about his success to customers, family, and friends for months until last week’s programmes unveiled the chefs cooking each course. Matt, 34, based his complex billy goat meat main course on his mother Patricia’s upbringing with the creatures on the island of St Helena, and she was at the hall to share his triumph with Matt’s proud partner Kerra Byrne. Patricia said: “Everything on the plate was truly beautiful.” And she recalled:“Every day after school one of View at

Winner Matt Gillan our jobs was to go and look after the goats.” Matt said as he looked at photographs of the goats on the island: “The whole story has been a huge inspiration behind my dish. “I am really proud of myself to be able to deliver goat to a Womens Institute banquet and everyone takes to it and enjoys it.” A delighted Kerra said: “The dish was amazing. I think Matt excelled

Matt in Action

himself. He worked really hard to perfect it.” Matt, representing London and South East, shared a lager with his fellow winning chefs after the hectic work in the kitchen preparing the meal. He overcame one hitch when he was not allowed to use an indoor barbecue in the kitchen and ended up preparing part of the meal outside. He said that his dish reflected the

“waste not, want not” ethic of the WI in using billy goat meat that otherwise would have gone to waste, as female goats are considered more viable because of their milk. Matt said: “With a little bit of magic and a little bit of thought you can turn it into something pretty spectacular” Judges Prue Leith, Oliver Peyton, Matthew Fort and Felicity Cloake.all awarded him an exceptional full ten marks for his dish in the finals before

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the meal. Danny Pecorelli, managing director of Exclusive Hotels and Venues, which owns South Lodge, said: “We know the huge amount of work involved in preparing and taking part in the Great British Menu and we’re all extremely proud of Matt’s success during this celebrated series to cook at the prestigious WI centenary banquet. Matt is a truly creative and talented chef who is passionately resourceful.”

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