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In the Kitchen with… Matthew and Joshua Tilt

In the Kitchen with… Matthew and Joshua Tilt

Taste Buds talks to Kenton’s Rodean Restaurant’s Matthew and Joshua Tilt. This father and son team discuss their kitchen experience

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!

Rodean Restaurant
The Triangle Exeter
Devon EX6 8LS
01626 890195

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