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Restaurant: Pike & Pine
It was a good day for the culinary world when a 15-year-old Matt Gillan decided to hang up his paper round bag and try his hand at being a kitchen porter at a local pub. When a chef vacancy opened up in that very same kitchen, he didn't hesitate to go for it.
It was at Midsummer House in Cambridge, then a 2 AA Rosette restaurant, that Matt spent three and a half years under the tutelage of head chef Daniel Clifford and developed a flair for classical French cuisine. By the time Matt left, he was Junior Sous Chef and the restaurant had obtained two Michelin stars.
After spending a short time at celebrity chef Gordon Ramsey's self-named, three Michelin star restaurant, Matt become Senior Chef de Partie at The Vineyard, working under fellow Back to the Vine guest chef, John Campbell.
Afterwards, he spent ten years at South Lodge Hotel in Sussex heading up a unique restaurant called The Pass. The Pass featured eleven chef's tables where the food is served directly by the chef's, so that they can explain their inspirations and techniques behind each dish. It was here that Matt earned his first Michelin star in 2011. Matt's current venture is The Pike & Pine in Brighton.