Mel Meets.....Mish Mash Matt!

Mel was out and about the other day in Chorlton and decided to call into Mish Mash to check out their latest events and bumped into Matt Shakespeare.

Hi Matt, I'm Mel. What do you do here? Hi Mel - I'm the head chef at Mish Mash Bar & Brasserie.

And how long have you been cooking for? 5 years in total.

Tell me about your current menu. Well in the current market menu at Mish Mash, I'm using the best of spring produce to create simple but elegant dishes, with clear and defined flavours to bring the best out the fresh spring produce.

What is your most popular dish? Got to be the herb crust rack of lamb and belly with a lamb jus, salt baked celeriac mash and baby root vegetables.

Sounds ace! How about the tastiest meal you've ever had - where was it? When I was travelling I remember getting to Hamburg and being so hungry and having no money. I went to a local pub and ordered schnitzel; this was without a doubt the most enjoyable meal of my life.

Do you have a favourite restaurant (Mish Mash isn't allowed!)? I love checking out local restaurants, and in Chorlton my favourite restaurant is The Drop; the best Caribbean food I've eaten. Fair play to the guys that work there they have absolutely nailed it.

Would you ever go on Masterchef or go down the celebrity chef route? No I don't think so, I've worked with people trying to go down the celebrity route and the best chefs I've worked with are the ones that are committed to the kitchen and their food - not the TV cameras.

Where do you sit with Michelin stars; do you think they really matter? Michelin stars are a massive achievement. However I don't think I’m good enough to achieve a Michelin star and it's not something I want to aim for. I would like to focus more on the produce itself, where it comes from and how can bring the best out of this produce, not is it capable of a Michelin star.

Who does the cooking at home? Well at home I generally like to get everyone involved, it’s more fun and less work for me!

What about junk food; got any guilty pleasures which a chef shouldn't really be seen eating? I eat so much pizza when I'm not at work, it’s a bit shameful!

What about you - 10 years, where will you be? I would like to own my own sustainable restaurant, learn how to grow my own food so that I have a business that supports my life, the people that work for it and the people around me.

Any tips for budding chefs? If you want to be a chef get yourself into the best kitchen you can find and commit your life to the industry, work hard and the rewards will come but expect to make sacrifice a lot. If you can't make sacrifices for the kitchen you'll never be a good chef.

Any chef you’d like to work for? I would like to work under Marcus Wareing. I’ve heard he's a bit of a beast in the kitchen but I like the way he brings the best out of classic British dishes.

Finally you are in an all you can eat - what you going for first? Ice cream with lots of toppings.

Nice one Matt, let me get a photo of you outside looking happy!

---

Posted: Friday 20th May 2016
ID: 10178 - 1688