Dining

The Hambrough is privileged to have the amazing Matthew Tomkinson as Executive Chef of The Hambrough Group. With 14 years’ experience working in Michelin-starred restaurants – winning the coveted accolade at two separate properties – Matthew is already elevating the Hambrough’s existing reputation as one of the key destinations on the Island’s culinary map. In just 6 months he was awarded 2 AA Rosettes and an entry into the 2022 & 2023 Michelin Guide and mentions in the Good Food Guide.  **Matthew was nominated for the highly acclaimed Catey’s Menu of the Year Award for 2023 – one of the top four restaurants in the country**

Matt brings with him a wealth of experience. After gaining a degree in Hospitality Management from Birmingham City University, he realised his real passion was in the kitchen where he worked his way up through the ranks before winning the prestigious Roux Scholarship in 2005. This resulted in a placement at the triple Michelin-starred Les Prés d’Eugénie in Landes, France, where he gained invaluable experience in all areas of the kitchen. After winning a Michelin star in his own right at The Goose in Britwell Salome, Oxfordshire, he went on to become Head Chef at the highly acclaimed Montagu Arms in Beaulieu, just across the Solent. Here he won a Michelin star for the second time, holding it for eight years while simultaneously achieving numerous other accolades.. However, with a change of direction due to Covid-19 and having visited the Island on many occasions, he was delighted to learn of the opportunity to become Executive Chef of the Hambrough Group. “I am thrilled to take on this role at The Hambrough – particularly as it will give me the chance to work closely with local suppliers, showcasing the abundance of fine, seasonal produce available on the Island. I’ve already been fortunate to use some of the Island’s home-grown ingredients in my professional career. I’m extremely excited to expand upon this experience at The Hambrough.”

Matthew, who brings a relaxed, informal style of hospitality to the dining experience is passionate about using the best ingredients available and using locally sourced and reared produce wherever possible.