Matt Tebbutt is a name that resonates with food lovers across the UK, thanks to his infectious enthusiasm, approachable demeanor, and culinary expertise. Whether you’ve caught him whipping up a storm on BBC’s Saturday Kitchen or grilling succulent cuts over an open flame, Matt Tebbutt has carved out a unique space in the world of food and television. But who is the man behind the apron? What’s the story of this chef-turned-TV-presenter who’s become a household name? Let’s dive into the life, career, and passions of Matt Tebbutt, exploring what makes him such a beloved figure in the culinary world.
Early Life: The Roots of Matt Tebbutt’s Culinary Journey
A Childhood Shaped by Food and Travel
Matt Tebbutt was born on December 24, 1973, in High Wycombe, Buckinghamshire, but his family moved to South Wales when he was just six months old. Growing up in Newport, he often calls himself an “honorary Welshman,” a nod to the deep connection he feels to the region. Food was a big part of his childhood, sparked by family holidays to France and Italy. Picture a young Matt, wide-eyed, tasting fresh pasta in Italy or savoring a croissant in France—these experiences planted the seeds for his lifelong love affair with food.
But cooking wasn’t always the plan. Matt initially studied Geography and Anthropology at Oxford Brookes University, and for a while, he dreamed of soaring through the skies as a pilot. He even joined the university air squadron, but the 12-year commitment to the RAF felt too daunting. Instead, his heart gravitated toward the kitchen, a decision that would change his life—and our weekend TV viewing—forever.
Training at Leiths: Where Matt Tebbutt Found His Calling
After realizing piloting wasn’t his path, Matt Tebbutt enrolled at the prestigious Leiths School of Food and Wine in London. This wasn’t just a whim; it was a deliberate step toward mastering the craft of cooking. At Leiths, Matt honed his skills, learning the precision and creativity that would define his career. It was here that he began to see food not just as sustenance but as an art form, a way to connect with people and tell stories through flavors.
Matt Tebbutt’s Rise in the Culinary World
Working with the Greats: From Marco Pierre White to Alastair Little
Matt Tebbutt’s early career reads like a who’s-who of culinary legends. Fresh out of Leiths, he landed a traineeship with the fiery Marco Pierre White, a chef known for his intensity and Michelin-starred brilliance. Working at White’s Oak Room and Criterion, Matt learned the ropes in high-pressure kitchens, where every dish had to be perfect. It was a trial by fire, but one that shaped his resilience and attention to detail.
From there, Matt moved to Chez Bruce and Clarke’s, where he picked up the art of bread-making—a skill he still cherishes. But it was his time with Alastair Little, a pioneer of modern British cuisine, that left the deepest mark. Matt often cites Little as his greatest influence, admiring his philosophy of using simple, high-quality ingredients to create unforgettable dishes. This ethos—less is more, but make it exceptional—became a cornerstone of Matt Tebbutt’s cooking style.
The Foxhunter: Matt Tebbutt’s Welsh Culinary Haven
In 2001, Matt Tebbutt returned to Wales with his wife, Lisa, to take on a new challenge: transforming the former Foxhunter pub in Nant-y-derry into a culinary destination. For 14 years, they poured their hearts into the restaurant, earning accolades like the AA Restaurant of the Year for Wales in 2004. Running The Foxhunter was no small feat—Matt describes it as “relentless,” with long hours, minimal days off, and the constant juggle of cooking, ordering, and managing a family-run business.
The Foxhunter wasn’t just a restaurant; it was a reflection of Matt Tebbutt’s culinary philosophy. The menu showcased his love for simple, ingredient-driven dishes, often with a nod to his Welsh roots. But by 2015, the grind of restaurant life and the pull of a burgeoning TV career led Matt and Lisa to close the doors, a decision that allowed Matt to focus on what was next: the small screen.
Matt Tebbutt’s Television Career: From Guest to Star
Breaking Into TV with Saturday Kitchen
Matt Tebbutt’s TV journey began in 2009 when he stepped in as a guest presenter on BBC’s Saturday Kitchen, filling in for James Martin. His natural charisma and easygoing style made him a viewer favorite, and by 2016, he was named the permanent host, a role he calls “the best job in the world.” Hosting Saturday Kitchen isn’t just about cooking—it’s about entertaining, engaging with celebrity guests, and making complex recipes feel approachable for home cooks. Matt’s ability to balance humor, warmth, and expertise has made the show a staple of British weekend TV.
But Saturday Kitchen isn’t the only feather in Matt Tebbutt’s cap. He’s also co-hosted Food Unwrapped on Channel 4, where he explores the origins of everyday foods with curiosity and wit. From Market Kitchen to Drop Down Menu and Save Money: Good Food on ITV, Matt’s versatility shines through. He’s not afraid to get stuck in, whether he’s grilling outdoors or debating the merits of bottled lemon juice (a moment that sparked a memorable clash with a former Bake Off contestant!).
Memorable Moments and Mishaps
Matt Tebbutt’s time on Saturday Kitchen hasn’t been without its drama. In 2021, he found himself in hot water after a playful jab at co-host Jack Monroe’s use of bottled lemon juice led to a fiery response from Bake Off finalist Ruby Tandoh. And who could forget the time he accidentally swore live on air, not realizing his microphone was on? These moments only endear him to fans, showing that Matt Tebbutt is human, relatable, and not afraid to laugh at himself.
In 2022, Matt faced a health scare when he was rushed to hospital for an emergency appendectomy. True to form, he bounced back, praising the NHS and returning to Saturday Kitchen with his trademark energy. His openness about health struggles, from cat bites to the challenges of aging, makes him all the more authentic to viewers.
Matt Tebbutt’s Culinary Philosophy: Simple, Bold, and Flavorful
A Love for Outdoor Cooking
If there’s one thing Matt Tebbutt loves as much as his TV gigs, it’s cooking over an open flame. Whether it’s on his Sub-Zero & Wolf gas grill or an Argentine-style Ox grill, Matt’s passion for live-fire cooking is infectious. He’s not one for “piddly sausages” that flare up; instead, he’s all about big, bold cuts of meat, like a butterflied leg of lamb slathered in a garlic-fennel-chili marinade. His travels to South Africa and Argentina have inspired dishes like Braaibroodjies (toasted cheese sandwiches cooked over coals) and charred fruit purees.
Outdoor cooking, for Matt Tebbutt, is about more than just food—it’s a mindset. It’s about embracing the unpredictability of flames, the smoky aroma, and the joy of gathering people around a fire. “It’s a different skill,” he says, one that requires love, patience, and a willingness to learn from mistakes.
Writing Cookbooks: Sharing the Love of Food
Matt Tebbutt’s passion for food extends to his cookbooks, where he shares recipes that are both accessible and inspiring. His latest, Weekend by Matt Tebbutt – Eating at Home: From Long Lazy Lunches to Fast Family Fixes, captures his approach to home cooking. From Friday night meals that require minimal fuss to show-stopping Sunday roasts, the book is a love letter to relaxed, flavorful food. Other works, like Cooks Country: Modern British Rural Cooking and Matt Tebbutt’s Pub Food, reflect his roots in rural Wales and his knack for elevating pub classics.
Each recipe is a glimpse into Matt Tebbutt’s world—a world where food is about connection, creativity, and joy. Whether he’s writing about dim sum dumplings or South African bunny chow, his global influences shine through, making his books a must-have for any home cook.
Personal Life: Matt Tebbutt Off the Screen
Family First: Life with Lisa and Kids
Behind the TV persona, Matt Tebbutt is a devoted family man. He married Lisa in 1999, and together they raised two children, Jessie and Henry. Jessie earned a First-Class honors degree in music from Goldsmiths University in 2023, a moment Matt proudly shared on Saturday Kitchen. Henry, meanwhile, followed in his father’s adventurous footsteps, completing his first solo flight with the RAF in 2025—a milestone that left Matt beaming with pride.
Running The Foxhunter with Lisa was a labor of love, but it wasn’t always easy. Matt has been candid about the challenges of balancing marriage, parenting, and a demanding career. In a 2023 podcast, he admitted that their 25-year marriage has had its ups and downs, but their shared passion for food and family keeps them grounded.
Health and Lifestyle: Keeping Up with Matt Tebbutt
At 51, Matt Tebbutt is open about the challenges of aging. On Gabby Logan’s The Mid-Point podcast, he confessed to “losing the battle” with staying youthful and energetic. But he’s not one to give up. Matt has embraced healthier habits, cutting back on meat, eating more vegetables and pulses, and hitting the gym twice a week for free-weight sessions. His days of playing rugby are behind him, but he’s determined to stay active and vibrant, both on and off camera.
Why Matt Tebbutt Resonates with Audiences
What makes Matt Tebbutt so special? It’s his authenticity. Whether he’s joking with celebrity guests, sharing a proud dad moment, or grilling a perfect steak, Matt brings a warmth that feels like catching up with an old friend. His laid-back style, combined with his culinary expertise, makes cooking feel achievable, even for beginners. He’s not just a chef or a presenter—he’s a storyteller, using food to bring people together.
Matt Tebbutt’s journey from a geography student to a TV icon is a testament to following your passion. He’s proof that with hard work, a love for what you do, and a willingness to take risks, you can carve out a career that’s as fulfilling as it is delicious.
Conclusion: Matt Tebbutt’s Lasting Legacy
Matt Tebbutt is more than just the face of Saturday Kitchen. He’s a chef, a storyteller, a family man, and an inspiration to home cooks everywhere. From his early days in high-pressure kitchens to his current role as a TV favorite, Matt has stayed true to his love for simple, flavorful food. His journey—marked by hard work, health challenges, and proud family moments—shows that success comes from passion and perseverance. So, the next time you tune into Saturday Kitchen or fire up your grill, channel a bit of Matt Tebbutt’s magic. Who knows? You might just create something extraordinary.
FAQs About Matt Tebbutt
1. What inspired Matt Tebbutt to become a chef?
Matt Tebbutt’s love for food was sparked by family holidays to France and Italy, where he discovered the joy of fresh, flavorful ingredients. After studying at Oxford Brookes and briefly considering a career as a pilot, he enrolled at Leiths School of Food and Wine, where his passion for cooking took root.
2. What TV shows has Matt Tebbutt hosted?
Matt Tebbutt is best known for hosting BBC’s Saturday Kitchen since 2016. He’s also co-hosted Food Unwrapped on Channel 4, Save Money: Good Food on ITV, Market Kitchen, and Drop Down Menu, among others, showcasing his versatility as a presenter.
3. What was The Foxhunter, and why did Matt Tebbutt close it?
The Foxhunter was a pub-turned-restaurant in Nant-y-derry, Wales, run by Matt Tebbutt and his wife, Lisa, from 2001 to 2015. It won AA Restaurant of the Year for Wales in 2004 but closed due to the relentless demands of restaurant life and Matt’s growing TV career.
4. How does Matt Tebbutt approach healthy eating?
Matt Tebbutt has embraced healthier habits, especially as he’s aged. He’s reduced his meat and alcohol consumption, eats more vegetables and pulses, and exercises regularly with gym sessions focused on free weights to maintain strength and energy.
5. What are some of Matt Tebbutt’s favorite dishes to cook?
Matt Tebbutt loves outdoor cooking, particularly grilling big cuts of meat like butterflied lamb with bold marinades. He’s also a fan of South African Braaibroodjies and simple, ingredient-driven dishes inspired by his mentor, Alastair Little.
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