# From Marco Pierre White to Saturday Kitchen: Matt Tebbutt on His Unexpected Journey to Live TV

Page: https://stenobird.com/podcast/the-recipe-7544191/from-marco-pierre-white-to-saturday-kitchen-matt-tebbutt-on-his-unexpected-journey-to-live-tv
Text version: https://stenobird.com/podcast/the-recipe-7544191/from-marco-pierre-white-to-saturday-kitchen-matt-tebbutt-on-his-unexpected-journey-to-live-tv.md
Podcast: [The Recipe](https://stenobird.com/podcast/the-recipe-7544191)
Published: 2026-05-29T09:00:00+00:00
Episode link: https://episode.flightcast.com/01KSN3MH9MC7TJTSCNCAH5A4TF.mp3
Audio file: https://episode.flightcast.com/01KSN3MH9MC7TJTSCNCAH5A4TF.mp3
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JSON: https://stenobird.com/v1/public/podcasts/the-recipe-7544191/episodes/from-marco-pierre-white-to-saturday-kitchen-matt-tebbutt-on-his-unexpected-journey-to-live-tv
Duration seconds: 2093

## Resource

In this episode, Theo is joined by the brilliant Matt Tebbutt, the award winning chef and beloved presenter of BBC's Saturday Kitchen Live who has spent his career making high end cooking techniques accessible to everyone. From his early days training in the intense kitchens of Marco Pierre White and working alongside legends like Jun Tanaka and William Curley to running his own acclaimed gastropub in Wales and becoming one of the most trusted faces on British food television, Matt's journey is a testament to the power of resilience, adaptability, and cooking with honesty and heart. With stints on Market Kitchen alongside Rachel Allen and Amanda Lamb, a decade presenting Saturday Kitchen, and his new podcast Check Out Confessions exploring the stories behind our shopping baskets, Matt represents a generation of chefs who celebrate bold flavours, accessible home cooking, and the joy of feeding people without pretension. Matt prepares his beloved Seafood Boride, a deeply nostalgic dish inspired by childhood caravan holidays in Northern France where he fell in love with the magic of dimly lit bistros, checked tablecloths, candles in old wine bottles, and the most incredible fish soup with rouille, croutons, and Gruyere served as dinner in a kit form. Using a rich aromatic fish stock infused with saffron, orange, and tarragon, tender chunks of sea bass and prawns gently poached until just cooked, and a punchy spicy mayonnaise rouille thickened with breadcrumbs and finished with a squeeze of lemon, this recipe beautifully encapsulates Matt's cooking philosophy of maximum flavour with minimum fuss, celebrating the transformative power of simple ingredients cooked with care and the emotional connection we have with the dishes that define us. You can find Matt's full Seafood B…

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## Transcript

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