Matt Reuther

Matt ReutherHow long have you been at the restaurant?
I’ve been working at the Princess Victoria for about 2 1/2 years.

Which was the first restaurant you worked in?
The first restaurant I worked in was the Auberge de la rouge in Normandy France.

What was the last London restaurant you went to, apart from your own?
Nathan Outlaw at the Capital Hotel.

What or who has been the biggest influence on the way you cook and why?
Two people; Chris Staines and Herbert Berger, Chris taught me how to cook in a calm and sensible way while Herbert taught me the importance of ingredients and how even the smallest thing has to be of the highest standard.

What is your personal signature dish?
Pink peppercorn crusted venison carpacchio, garlic dressing and truffle oil.

Which other chef(s) do you most admire?
Fergus Henderson.

What’s the best part of your job?
Working with producers and farms.

And the worst?
Working with People who have no common sense.

What would your last meal be?
It’s a toss up between a full English breakfast or roasted pork belly with black pudding and Bramley apple.

Do you have a chef’s shortcut that you can share with us?
If it’s right the first time, you don’t need a short cut.