Deliciouslyorkshire | Chef's Profile | Matthew Brown

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Matthew Brown

Chef at: The Malt, Burley-In-Wharfedale

Matt has joined the team at The Malt bringing with him 20 years of experience cooking in the Wharfedale valley.

After starting his career at 15 at Betty’s in Ilkley he went onto work with the area’s top chefs, in many of the best restaurants around.

He is best known for his work as head chef of the award winning kitchen at the Fleece in Addingham where he worked as Head Chef from 2002-2007. Winning prestigious awards such as the Yorkshire Life dining pub of the year and Robert Cockroft’s Pub of the year in the Yorkshire Post and praise in guide books including the Good Food guide, Michelin Guide, Egon Ronay’s and Harden’s food guide.

Matthew Brown

Chef Interview

  • How did you get into cooking?
    • Started cooking the Betty’s in Ilkley as a weekend job and it all developed for me from there.
  • What is your favourite food and why?
    • Moules Marinara – The simplicity of the dish and the flavours.
  • What dish are you best known for?
    • Tough One! Probably a classic like Coq au Vin
  • Do you have a favorite Yorkshire product, what is it, and why?
    • Food – Lamb Shank from Stephen Crabtree . Drink – Golden Pippin Copper Dragon
  • What are your top three cooking tips?
    • Stay calm, stay focused and enjoy yourself
  • Do you think local food is best, if so, why?
    • It is the best but I think we need government help to subsidise the prices
  • What would you say is your greatest achievement?
    • Apart from awards, pleasing the local community
  • Who in the food world do you most admire, and why?
    • Anthony Boudain. He tells it how it is

My Cookbook

Save your favourite recipes.

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