The Glasshouse
Hi Matthew, how long have you been working at The Stables?
I’ve been here since August 2021, having joined on recommendation. Previously, I worked at the likes of CORD by Le Cordon Bleu, Hotel Café Royal, Four Seasons Hotels and Resorts and InterContinental London Park Lane.
What are your passions when it comes to food?
That’s a hard one to answer. I enjoy all aspects of cooking, and cooking inspired by different cultures. But I would say working with fish is my favourite. It’s more of a challenge than it looks which makes it a more rewarding process. I also enjoy cooking Thai curries.
What is your preferred cooking style?
Throughout my career I’ve had the chance to trial many different styles of cooking, from Arabic, to French, to American. I would say the classic French style of cooking is my favourite, however.
What can guests expect from the new menu?
Our new menu has a great variety of high-quality British classics that will appeal to all tastes and dietary requirements. Whether you want a 41-day-aged fillet steak or a plate of traditional fish and chips, there’s really something for everyone.
What are you most looking forward to about the completed refurbishment?
I can’t wait to have new top-of-the-range kitchen equipment because it will mean we can go to the next level with the quality of dishes we produce for our guests. The new equipment will also allow for a more sustainable way of working. As well as this, I’m excited for my team to experience the relaunch of The Stables as it is good experience to have and it’s an exciting time for the hotel.
Who would be your dream dinner guest?
Vinnie Jones – I think he would be a good laugh and would have some brilliant stories to tell.
You’ve ordered a starter, main and dessert, what have you picked?
To start I would order scallops, then for my main I would order halibut with beurre blanc. For dessert I would pick a classic crème brûlée.
