It’s probably the same with you guys at Real Kombucha. You obviously know that our brew, Real Kombucha, is now being served in Heston Blumenthal’s Fat Duck, in Hai Cenato, in the Hix Restaurants, in the Pig Hotel… It seems to me that chefs at this kind of high-end gastronomic level are really starting to pick up on kombucha. I’ve tried to not limit myself or restrict myself. It’s amazing. That’s great, and I really appreciate the level of consistency you need to achieve, but for a young chef who’s trying to learn as much as possible, I found this was the best way for me – working in jobs that enabled me to earn perhaps more than I might in restaurants, as well as travelling and spending that money on cookery courses. And also his critics’ round soufflé - Caramelised Miso Soufflé, Kefir Sorbet. He received imme… A post shared by Matt Campbell (@mattsoire). I was instantly convinced. “MasterChef” contestant Matt Campbell died Sunday after he collapsed during the London Marathon, his second long-distance race he participated in within two weeks. I went on Amazon, bought a scoby, read up on it…. It’s just those layers of flavours that fascinate me. The chef is also pleased to add some new ones on the menu, namely the turbot wellington, featuring a layer of hand-dived scallop mousse and served with champagne beurre blanc. Judge Marcus Wareing describing his signature dish of Cod Cheeks, Spirulina, Kale & Kombucha as the best he’s ever tasted on Masterchef. Jamie Park. I did that for the winter season. Just before Christmas, Matt came down to visit our brewhouse in Wendover, Buckinghamshire, and after a morning spent getting pretty darned excited by pellicles, we got down to the business in hand: an hour-long geek-out over the joys of fermentation. Created with Sketch. I’ve got a scoby!” Who better, then, to discuss why this fermented tea drink – much maligned as a passing hipster fad as little as a year ago – is maturing into something that serious chefs simply can’t do without? That’s just the start stage, isn’t it? I’ve got quite big dreams! When I started off on day one, it was only about 100 grams. It’s down to tradition. Box E is housed in a couple of shipping containers in Wapping Wharf Cargo 1. Going out and trying to get served – that was massive, and I don’t know if that was because it felt daring or because we were simply bored, or perhaps because there wasn’t a choice that we actually wanted to drink. Yeah! Erm, it probably has something to do with it, yeah. We have millions of them. He combined his two passions for nutrition and gastronomy, with Marcus Wareing describing his signature dish of "Cod Cheeks, Spirulina, Kale & Kombucha" as the best he's ever tasted on Masterchef. Even these days, whenever I go to a pub the only thing I’d buy that isn’t alcoholic is a pint of orange juice and lemonade, and that’s only because my dad used to have it. Fill 2 Copy 11. One of the thing you talk a lot about on your blog is combining nutrition and gastronomy. Masterchefs Jamie Park and Matt Campbell are collaborating for a special vegan Easter menu at The Frog E1 in London. Campbell is a man devoted to fermentation – a fellow who weighs his scoby and lovingly notches off the days since it came into his life. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. Your generation seems to be far more nutrition-conscious than any of those before it. On our blog, We're delving into our tea chest this evening to p, We use cookies to give you the best online experience. Matt Campbell, from the Lake District, was a talented private chef who had shone in the kitchen from a young age. It has so much potential. Matt Campbell’s 'Masterchef’ Friends Cook At Charity Supper Club In His Memory.