Matt Gillan is Head Chef at The Pass, South Lodge Hotel, part of Exclusive Hotels and Venues. A protégé of Daniel Clifford and John Campbell, Matt's food shows a distinctive streak of originality, a quality he nurtures by questioning the 'whys' as well as the 'how's' of cooking. This drive propels him to use techniques and ingredients from around the world to produce creative, technically superb food that looks and tastes delicious.
Since opening in 2008, The Pass has won a Michelin star and 4 AA rosettes. The Pass is a chef's-table concept restaurant where diners are sat alongside the kitchen and can watch the chefs at work. 12 chef's tables and 26 covers is all the space allows. Matt often speaks of his love of taking a raw product and turning it into something different, saying this transformational philosophy drew him to the chef profession. He enjoys taking underestimated vegetables - leeks, cauliflowers, beetroot - and exceeding expectations of what can be done with them. The dishes at The Pass change frequently but Matt's dish of Duck breast salad with burnt coconut, pineapple and cashews or Tonka bean panna cotta with popcorn crumble and soy sauce gel showcase his style well.