Matthew Carpenter

Set in a quaint Ribble Valley village, Freemasons at Wiswell provides a slice of country refinement with a twist of contemporary creativity and flair. Freemasons has 3 rosettes, Harden Guide and Michelin rated.

• Day to day running of the kitchen
• Menu input
• Ordering
• Staff Training

The Packhorse Inn is the first and founding inspiration for the Chestnut Collection. Bringing award winning food, inspired by season and soil, is served from breakfast through to dinner

• 2 rosette and Michelin guide
• Day to day running of the kitchen
• Creative menu input
• Training junior staff

Gonville Hotel, a seamless blend of classic prestige and warm, modern charm. Enriched with gracious hospitality and steeped in history, relax into tailored comfort and soak in the splendid artistry of our Cambridge hotel.

• 2 rosettes
• Day to day running of the kitchens
• Creating menus for both fine dining and casual restaurants in the hotel
• Costings and menu designs
• Hiring off new staff

• A privately-owned hotel offering boutique accommodation, fresh, seasonal Cornish food, & delightful drinks in a friendly welcoming environment, surrounded by the outstanding natural beauty of the Roseland Peninsula. St Mawes prides itself as being a hotel that's a destination for everybody.
• Main role, involves, but not limited to, menu planning, costing menus, ordering, rotas, hiring new staff, work to and maintain kitchen standards to a high level.

• An establishment sandwiched between the Cathedral and the 14th century college, this luxurious country pub with rooms is surrounded by heritage. Menus were generally of a seasonal mix of high-quality, locally sourced ingredients and fantastic selection of ales and wines.
• Main role, involved, but not limited to, assist the Head Chef with the day-to-day kitchen operation, staff training, ordering menu planning/development, hiring new staff, and maintaining corporate stay

• A privately-owned characterful country pub in the heart of the Yattendon Estate offering a cosy bar, and supreme dining area where flavoursome British dishes are served in gutsy portions, with Game being its specialty. Here I assist the Head Chef with the day to day kitchen operations as well as being responsible for producing high quality food.

• A modern gin bar in the West End serving trendy bar food. I was assisting with the day to day kitchen operations as well as being responsible for producing high quality food for a busy function schedule, high teas, gin events and busy restaurant services.

• Upmarket Hatted restaurant offering contemporary a la carte and degustation menu serving modern Australian cuisine.
• 1 Chef Hat

• Responsible for running all kitchen operations for a local British style gastropub producing high end bar food.

• An award winning fine dining wine bar in rural Victoria. I created a unique locally inspired menu with a strong focus on local and in-house grown produce. We also foraged in the local region to source native ingredients to use in the restaurant.

• Multi award winning restaurant and hotel with 2 Chef Hats serving ala carte and degustation menus.
• 2 Chefs Hats

• Running the daily kitchens across a multiple outlet hotel.

• Serving modern Mediterranean food with a focus on local Majorcan seafood and meat
• Also responsible for:
• The cooking school
• Market Tours
• Private on site events

• Fine dining country pub run by Marco Pierre White
• 3 AA Rosettes

• 5 Star / 5 Diamond

• Michael Canes award winning restaurant.
• 2 Michelin star / 5 AA Rosettes

• Gordan Ramsay and Marcus Waring's award winning restaurant.
• 1 Michelin Star