At the County Press, we are shining the spotlight on Isle of Wight chefs and finding out all about their kitchens, dishes and inspirations. This week, we're shining a light on head chef of House in Cowes, Matt Egan. Matt is an exceptional chef, with Matt and Cat praising his "flair for crafting complex and innovative plates" in their review of House in February 2024.
We spoke to Matt about his culinary origins, guilty pleasures, and what Island produce he loves using. Food available at House in Cowes (Image: Contributed) What was the first meal you cooked for someone else? I grew up in the North and learnt to cook a good old fashioned hearty potato pie. It's homely, full of flavour and so simple to cook, and has become a staple meal in our household perfect for all occasions! I learnt how to make this for the whole family as I enjoy eating it so much.
What is your proudest career moment to date? Winning a rosette in my first head chef position was absolutely amazing, it inspired me to push further! I went on to win numerous accolades, including third best restaurant on the south coast for Geranium restaurant. Building concepts from the bottom up and having guests understand and enjoy is the most rewarding and proudest moment in my career. What’s your favourite dish currently on your menu? I created an amazing wagyu scotch egg using Windmill Farm wagyu, with a soft quail egg centre, served with harissa dressed Isle of Wight Tomatoes, Mermaid Vodka dressing to sip and enhance.
