Matt Burns – Bedruthan Hotel & Spa and The Scarlet Hotel

Matt Burns

Matt’s love affair with food started in Cornwall as a child.

Always being drawn into hospitality and the thrive of kitchens, Matt started his classical training in 1996 in South Wales. The draw of the big city was too much, and Matt joined the Ritz as a commis chef, where he worked through the ranks. Wanting to further expand his classical knowledge, Matt journeyed to France, spending 3 years at Michelin starred Arc De Triage in Paris.

Coming back to the UK, Matt took a role within TATE catering in London, which quickly saw him work his way to executive chef for TATE catering in Liverpool in charge of operations and openings. It was while in this position he was head hunted for Hilton, opening the flag ship Hilton Liverpool, cooking and re-inventing modern North West classics,  After the opening and setup, rosettes and TASTE of the North West Award, Matt gained the a Caterer and Hotelkeeper Acorn award in 2010.

Deciding to move to where is heart was truly from a child, Matt moved to Cornwall in 2011 and joined Red Hotels, working across Bedruthan Hotel & Spa and The Scarlet Hotel outside Newquay initially as development chef redesigning and launching the new face of F&B at Bedruthan. Three years on Matt still works for the company as Deputy General Manager and Operating board member in charge of F&B.

He still loves kitchens, and can regularly be seen in the thick of it with his whites on, you can never remove the chef essence and the love for local, seasonal food.