Saturday Kitchen 9.1 (by Peter Richards MW) Are you giving a wide berth to any and all talk of dry January and the Chief Medical Officer’s stingy new alcohol consumption guidelines? Cook on a medium high heat until the skin is golden and crispy (4-5 minutes) Russell Watson, Paul Foster, Matt Gillan, Romy Gill: James is back in the kitchen on a Saturday morning serving up a feast of fantastic food and entertainment. Then let’s get stuck back into the deliciousness of Saturday Kitchen. Matt became a permanent presenter on Saturday Kitchen in 2017. Tenor Russell Watson will be chatting about his life and career, there’ll be recipes from top chefs Paul Foster and Matt Gillan, a masterclass in steamed puddings and […] James is joined in the kitchen by tenor Russell Watson and chefs Paul Foster and Matt Gillan, and accompanies chef and food writer Romy Gill on a culinary adventure in Bristol. Matt has previously opened two restaurants, held a Michelin star, appeared on Great British Menu, Saturday Kitchen and Yes Chef. A creative blend of flavours from chef Matt Gillan, with a granola made from deep-fried black rice and pumpkin seeds. By Matt Gillan From Saturday Kitchen Best Bites Wine to go with Matt Gillan’s salmon, crab fregola, lemon curd and ‘granola’ Chicken. … After appearing on Saturday Kitchen recently, Gillan was in such hot demand by customers wanting to chat that he had to ration his appearances. Heritage is only a few miles down the road from the West Sussex hotel restaurant in which the now 39-year-old chef made his name, but Gillan says that while he was looking for a site in or near Horsham, the close proximity to his ex-employer South Lodge is by accident rather than design. He has recently launched an Electro Pirate pop up in Horsham. Heat a frying pan with a little oil; Place the chicken skin side down in the pan. With Paul Ainsworth, Matt Gillan, James Martin, Peter Richards. Matt’s new Restaurant, Heritage, in Slaugham West Sussex is due to open in the Summer 2019. Michelin-starred chef Matt Gillan will take over the kitchen and will run a restaurant called Pike and Pine in the evening. The chef, 47, attended Leiths School of Food and Wine and trained with renowned chef Marco Pierre White. Good. Matt Gillan’s first solo project is intended to pick up where his former restaurant The Pass left off. Chef Director Matt Gillan and his team of dedicated chefs have carefully created our menus; they are founded in classical techniques combined with unique twists which highlights Matt’s signature style. Matt also set up his own company Random Precision Collective for pop ups, demonstrations. 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