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Dorset Living Day

WELCOME TO DORSET LIVING DAY

So what's the Dorset Living Day going to be about? Food, Food, Glorious Food. We are going to take you on a journey through locally sourced food!

The day will feature cooking demonstrations from two of the area's top chefs, Luke Matthews & Matt Budden!

Matt Budden: 10am - 1pm - A unique take on the British dish
Luke Matthews: 1pm - 4pm - Locally sourced coastline ingredients, deliciously prepared

Cost: FREE
Location: Opposite M&S


If you want to get ahead of the game and find out a little bit more about our chefs before the 7th May, then we've got everything you need to know right here.

Luke Matthews: Executive Head Chef
Chewton Glen

When young Luke Matthews took a summer job in Pinocchio's Italianrestaurant in Christchurch, his main ambition was to earn pocket money, but heenjoyed the atmosphere, the work, the banter and working with the zealous chefsso much, that he decided to become a chef too.

This might not be so surprising, as Luke already enjoyed greatfood from his mother's kitchen, where fresh local produce, skilled cooking andhome baking were already established in his values. 

At 16, he started an apprenticeship in The Green Park Hotel,Bournemouth, before moving to the Dormy Hotel at Ferndown. And later, completedwork experience at Chewton Glen. 

Later, in the summer of 1993, Luke learned of an opening for aSous Chef at Chewton Glen Hotel and applied successfully, then became SeniorSous Chef only ten months later. He flourished in the atmosphere that hadimpressed him so much during that early week of work experience, until inNovember 2003, he was appointed Executive Head Chef in what is described byCondé Nast as "one of the world's best hotels"

Now, Luke is kept pretty busy as a chef but also manages fortystaff, controls a considerable budget, finds and procures top local produce,teaches, plans, organises, socialises and is a role model for his team. 


Matt Budden: Executive Head Chef
Schpoons & Forx, Hilton Bournemouth

MattBudden is known for his unique take on the British dish.
With more than a decade of experience asan executive chef in Michelin-listed and AA Rosette-awarded kitchens in theU.K., Matt Budden also brings international experience gained in restaurantsacross Asia, New Zealand and Australia but now with his feet firmly back on hishome soil.

Matt’s cooking style is modern British,combining a passion for great produce and technical skill with a keen eye fordeveloping talent. He is a passionate about sustainability of the fish, meatand local produce that he uses and can be found demonstrating at local foodfestivals sharing his knowledge. He is currently the Executive Chef at theHilton Bournemouth and Schpoons & Forx



Don't miss our exclusive interview with Luke Matthews - link on the homepage.