Matthew Tomkinson
Matthew Tomkinson
Information sourced from the Montagu Arms website

Matthew Tomkinson is Head Chef at The Montagu Arms Hotel in Beaulieu, Hampshire. Matthew started his career in 1998, working at a vegetarian restaurant in Cheshire, before setting his sights on fine dining and going on to win the prestigious Roux Scholarship in 2005 (at 29) whilst working at Michelin starred Ockenden Manor.

In 2009 Matthew won a Michelin star for the Terrace Restaurant at The Montagu Arms, just six months after taking over the kitchen and he has retained this ranking ever since. This was the second time [in a row] he has accomplished the feat after winning his first Michelin star for The Goose in Britwell Salome in 2008.

Matthew’s commitment to the perfect dining experience drives a constant quest to find the best ingredients for the plate. His goal; to source fresh, local and seasonal produce from trusted regional suppliers.

Here is our collection of Matthew Tomkinson recipes featuring black pudding…
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Cannelloni of Braised Rabbit with Glazed Vegetables & Black Pudding Purée | Matthew Tomkinson
Cannelloni of Braised Rabbit with Glazed Vegetables & Black Pudding Purée | Matthew Tomkinson

Chef Matthew Tomkinson suggests using Boudin Noir (French Black Pudding) for this lovely Braised Rabbit dish. The Boudin Noir can be slightly sweeter especially if, as recommended, it contains apple.

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Chicken & Black Pudding Terrine with Piccalilli & Toasted Hazelnuts | Matthew Tomkinson
Chicken & Black Pudding Terrine with Piccalilli & Toasted Hazelnuts | Matthew Tomkinson

Chef Matthew Tomkinson turns a humble chicken terrine into something of real magnificence, adding black pudding to the terrine mix and serving with a garden-fresh piccalilli. Taking ingredients from the New Forest as well as the nearby coast and farms, Matthew produces dishes inspired by the location and the local produce.

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