In the Kitchen with… Matthew and Joshua Tilt

What is your inspiration? 
M: Anton Mosimann – I was lucky enough to dine at his eating club many moons ago. 
J: My Dad.

Must-try dish on your menu? 
M: Seared langoustine and Elston Farm pork belly, served with an apple, parsnip and vanilla purée and a pancetta crisp.
J: Canon of Westcountry lamb, carved onto quinoa and broad bean with Quicke’s No Kidding goats’ cheese and a leek purée. 

Sum up your cooking style in three words. 
M: Clean, tasty and honest. 
J: Young, imaginative, creative.

Local produce to eat now?
M: Fresh langoustines – they are just so plump and tasty. 
J: Lamb from the Exe Valley. They weigh in at 42kg and get hung longer than most. Fantastic quality.

Do you prefer to eat in or out?  
M: In. I’d eat local mussels with garlic king prawns and a bottle of Drappier Rosé.
J: Out – The Conservatory in Exeter is a favourite.

A local chef you’d love to meet? 
M: Nathan Outlaw. 
J: Michael Wignall at Gidleigh Park.

Top tip for budding chefs?
M: Keep going – it’s worth it in the end!
J: Aim to get into The Michael Caines Academy at Exeter College.

Favourite kitchen gadget? 
M: Vitamix – it’s brilliant  for making gels and soups. Or my coffee machine. 
J: The juicer – it’s great for making carrot muffins.

Favourite dinner party/foodie joke?
M: Man walks into a bar... Ouch!
J: There’s already one joker in the family!