Chef Paul Matthews
Private Chef In Cambridge
Get to know me better
Accomplished Chef with over 15 years professional experience, combining modern techniques and classic elements.
I have over fifteen years experience as a professional chef covering a variety of sectors in the hospitality industry. My career started from achieving a distinction in the Royal Academy of Culinary Arts where Academy trustees such as Brian J. Turner CBE (President), Albert Roux OBE (Vice President) and John Williams MBE (Chairman) honoured this pristegious scholarship.
My experience as a chef was born in a very high profile corporate environment under Roux Fine Dining, a company operated by the Roux brothers. I then furthered my career in Restaurant Associates and played a heavy part in the opening of the restaurant Roux at Parliament Square.I have been involved in competitions from a very young age and reached the finals achieving third place in National Chef of the Year and the Roux Scholarship, this being recognised I was named an Acorn Award Winner from the UK’s leading multimedia hospitality brand The Caterer.
My experience of working under chefs from Le Gavroche has enhanced my understanding of classical elements as well as developing my knowledge of the latest techniques and cooking methods. Without a doubt, this has been extremely influential in allowing me to develop a personalised gastronomic style and refine my approach to the fine dining experience as a whole. My own culinary style is a modern configuration of classic elements utilising current techniques, through which diners are invited to re-discover new interpretations of the classic flavours. Most recently I’ve loved introducing Asian techniques, fermentation and table top barbecuing into my menu design.
I am passionate about every aspect of the entire dining experience, from sourcing premium quality British and European produce, constantly adapting seasonal menus and providing diners with an efficient, high profile, friendly service within the hospitality industry.
Most recently I was Head Chef of a law firm in the City looking after high profile client entertaining in stunning dining rooms looking over the River Thames. Over the years I’ve done many private dining events which has always been something I’m really passionate about and due to a redundancy in the first lockdown, I’m now building my client base through my own business 'Xpression Dining'.
Check out my IG - @XpressionDining.
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More about me
For me, cooking is...
The chefs prerogative to express his flavour creations in order to feed people with emotion.
I learned to cook at...
Royal Academy of Culinary Arts
A cooking secret...
Seasonal and sustainable produce and meticulous planning.
My menus
Salt cod croquette, red pepper aioli, manchego
Citrus cured & hay smoked mackerel, miso truffle crème fraiche, pickled seaweed, salted rainbow radish
Sage butter roasted Atlantic monkfish, butternut squash risotto, charred & pickled celeriac, mushroom emulsion & pea shoot tendrils
Aged balsamic poached figs, glazed honey cake, vanilla cream cheese
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Goats curd croquette, walnut & truffle pesto (v)
Baby violet artichokes, charred & pickled turnips, barbecued leaves, cashew nut pesto (v)
Barbecued sweetcorn gnocchi, crispy taleggio, glazed broad beans, sweetcorn & spring onion salsa, charred onion shells, smoked tomato dressing (v)
Shawnee blackberry Mille feuille, caramelised apple parfait, pickled blackberries, crème de mure gel
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Crispy wild mushroom tofu, seaweed soya mayo
Baby violet artichokes, charred & pickled turnips, barbecued leaves, cashew nut pesto
Kombu & heritage potato gnocchi, crispy tofu, charred nappa cabbage, edamame, pickled shallot & seaweed salsa verde
Yuzu carrot cake, miso caramel, almond ice cream
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Brie de Meaux Donge & wild mushroom croque monsieur, wild mushroom ketchup (v)
Baby violet artichoke barigoule, charred and pickled turnips & crispy chicken skin
Baby violet artichoke barigoule, charred and pickled turnips & crispy shallots (v)
Rosemary Herdwick lamb fillet, truffle pomme purée, charred leeks, confit Roscoff onion, mint & sprouted lentil jus
Braised Hispi cabbage, truffle pomme purée, charred leeks, confit Roscoff onion, mint & sprouted lentil jus (v)
Mouneyrac pear tartin & cinnamon ice cream
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Torched Padron peppers, seaweed rock salt
King prawn, garlic, red chilli, coriander & fresh lime
Grilled Argentinian sirloin steak, chimichurri sauce & handcut chips
Mille feuille of Dulce de Leche & salted praline ice cream
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Bbq edamame, seaweed rock salt (served as a side for all)
Charred broccoli, sour chilli & ginger spring rolls, ponzu mayo (served as a side for all)
Karaage fried chicken thigh, gochujang mayo, sesame & fresh lime
King prawn tempura, gochujang mayo, sesame & fresh lime (x3)
Korean Bulgogi Steak, charcoal crispy potatoes, kimchi slaw & fried shallots
Kung Pao Monkfish, Sichuan glaze, peanuts, spring onion & chilli (x3)
Mango, passionfruit & lime mousse, miso caramel, malted milk ice cream & honey comb
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Brie de Meaux Donge & fermented cranberry croque monsieur, cranberry ketchup (v)
Confit Aylesbury goose & crispy potato terrine, burnt parsnip purée
Celeriac Cornish mackerel pate, seaweed cracker
Sloe gin & juniper cured hay smoked Devonshire venison loin, heritage beetroot & horseradish salad, crispy kale
Orkney diver scallops seared & poached in seaweed butter, turnip milk, charred clementine, Brazil nut pesto, crispy trompette
Jerusalem artichoke roasted, pickled & veloute, truffle, red chicory, crispy salsify & leek oil (v)
Slow roast Norfolk bronze turkey breast, confit leg, chestnut & duck liver stuffing, sage & stout bacon mash, pickled brussel sprout cups, caramelised brioche sauce & turkey black truffle jus
Wild mushroom, chestnut & tarragon pithivier, confit heritage chantenay carrots, roasted butternut squash & goats curd sauce, crispy parsnip (v)
Shell-less North Atlantic bbq lobster Thermidor, lobster bisque, cep cannelloni, glazed & pickled shallots, tempura punterella, fennel oil
Steamed cinnamon caramel & orange pudding, pumpkin fudge, spruce pine cremeux & brandy cream
Quince & pistachio trifle, caramelised white chocolate ice cream
Anise Poached Beurre Hardy pear, toffee parsnip cake, mince pie parfait
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Bbq edamame, seaweed rock salt (v)
Raw scallop, bbq courgette purée, ponzu peas & crispy shallot
Broccoli, chilli & ginger spring roll, ponzu mayo (v)
Spicy tuna maki, avocado, shiso, tobiko
BBQ mackerel nigiri, spring onion & sesame mayo
King prawn tempura, shichimi mayo, yuzu
Thai fish cake, spring onion, sweet chilli, cucumber salad
Karaage fried chicken thigh, gochujang mayo, sesame & fresh lime
Monkfish katsu on the bone, takoyaki mussels, nori rice, diced kombu carrot, edamame & pickled shallot
Chicken Donburi, shitake, shredded napa cabbage, nitamago egg, nori rice, ginger pickled radish, crispy rice & teriyaki sauce
Slow cooked beef short rib, Thai green curry
Pan fried sea bass, kohlrabi, tamarind, chilli dressing, sticky coconut rice
Charcoal grilled celeriac, pickled ginger, crispy tofu, rice noodles, soy and lime dressing (v)
Honey & black sesame cake, sesame buttercream
Caramelised apricot, yuzu caramel, almond milk ice cream
Mango, passionfruit & lime mousse, miso caramel, malted milk ice cream & honey comb
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Salt cod croquette, red pepper aioli, manchego
Citrus cured & hay smoked mackerel, miso truffle crème fraiche, pickled seaweed, salted rainbow radish
Sage butter roasted Atlantic monkfish, butternut squash risotto, charred & pickled celeriac, mushroom emulsion & pea shoot tendrils
Aged balsamic poached figs, glazed honey cake, vanilla cream cheese
View full menu
Goats curd croquette, walnut & truffle pesto (v)
Baby violet artichokes, charred & pickled turnips, barbecued leaves, cashew nut pesto (v)
Barbecued sweetcorn gnocchi, crispy taleggio, glazed broad beans, sweetcorn & spring onion salsa, charred onion shells, smoked tomato dressing (v)
Shawnee blackberry Mille feuille, caramelised apple parfait, pickled blackberries, crème de mure gel
View full menu
Crispy wild mushroom tofu, seaweed soya mayo
Baby violet artichokes, charred & pickled turnips, barbecued leaves, cashew nut pesto
Kombu & heritage potato gnocchi, crispy tofu, charred nappa cabbage, edamame, pickled shallot & seaweed salsa verde
Yuzu carrot cake, miso caramel, almond ice cream
View full menu
Brie de Meaux Donge & wild mushroom croque monsieur, wild mushroom ketchup (v)
Baby violet artichoke barigoule, charred and pickled turnips & crispy chicken skin
Baby violet artichoke barigoule, charred and pickled turnips & crispy shallots (v)
Rosemary Herdwick lamb fillet, truffle pomme purée, charred leeks, confit Roscoff onion, mint & sprouted lentil jus
Braised Hispi cabbage, truffle pomme purée, charred leeks, confit Roscoff onion, mint & sprouted lentil jus (v)
Mouneyrac pear tartin & cinnamon ice cream
View full menu
Chef Paul's reviews
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Book your experience with Chef Paul
Specify the details of your requests and the chef will send you a custom menu just for you.
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