Matt Tebbutt’s response when asked about replacing Gregg Wallace | UK | News
Taking the best television business is not always a bowl of cherry. And when the previous officer is under the cloud of alleged abuse, we can say that it is a poisonous glass. The new talent should be clenching, but everyone in the show-and everyone in the show should therefore be talented enough to forget their-selefs instantly.
It is hard… But if someone can do it, Matt Tebbutt from Saturday Kitchen can do it.
“It is a difficult position to step into someone’s TV shoes, Mat Matt confesses to not specifying Gregg Wallace after the TV Greengoer was expelled from Masterchef in July.
“But I did it before – of course under completely different conditions – when he leaves James Martin Saturday Kitchen. I just try to leave his own mark without making too much wave. I will be as safe as the houses in Masterchef: Professionals! ‘
The odds will also be a roaring success. One of the most beautiful people in the Matt box-Kolay, comfortable and funny. (Food) A natural server who certainly knows their belongings. However, before returning to a successful television career, this classic educated chef will be like a judge who evaluates the work of other culinary professionals? After all, it is known that the show colleagues Marcus Wareing and Monica Galetti are very critical from time to time.
Matt is right to say that it will be implemented here, Mat Matt laughs. For example, my two adult children call me ‘Gi Baba’, but ‘Gi’ means ‘ver’ rather than the GI Joe reference I hope to mean. Seriously, I think I will be quite fair, but I will expect high standards – after all, some of these contestants are at the top of their games.
“Everything was very exciting and I was very surprised to be chosen for professionals. I was very surprised to be honest, but I think they wanted to have as much experience as possible to leave them deep ends!
Seriously, did he have hours to discuss whether he would take the job? Are you weighing pros and cons?
“What C?” He hits back. “I accepted it immediately. It would be crazy not to do it. It is an incredible international brand and millions of loved ones! Good works are very little and too far away on TV.
Supposedly! Matt is the least hairy hairy ruffes we can imagine. The demonstration is not for him without difficulty.
“It is a learning curve that transitions from a lively show like Saturday to a record like MasterChef. Professionals. But the MasterChef team was incredible and Marcus and Monica will be a great support. It will be soon. It will be soon but there is no official date.”
By the way, he’s busy. Very busy. In addition to the normal Saturday kitchen concert, which he plans to continue to do, he is preparing for the world-famous Stranraer Oyster Festival, as we talked about as long as they will have me on a Saturday “.
Fest celebrates the beginning of the Scottish local oyster season – especially those who are harvested in nearby Loch Ryan. Loch is famous for hosting Scotland’s latest wild native oyster fishing, and the festival takes place in the town every September – in fact this weekend. Matt travels to the north of the border right after Saturday.
“I always make a serious start on Saturday mornings through aircraft, trains and cars, Glasgow, but as my wife will tell you, I can sleep everywhere, so I will do the most power-tebric most. In the festival, food demos, food chats and my last prescription book as a new and new book.
“The story of Loch Ryan’s indigenous oysters is remarkable. You have an incredible natural source that has been sustainable for centuries, and now it is the heart of a festival that I want to bring together an entire community. This is exactly the kind of food story I want to be a part of.
Prepare munch to make munch – or rather slipping down the throat – it can be a dangerous job. You must be a talented ‘shucker’.
“I’m not bad in sagging.
When we are not in the kitchen, we cannot help you wonder that Matt likes to cook at home and eat at home in Monmouthshire. Does it ever decorate beans on toast?
“Sardines on toast, more. In general, I enter the tinned fish in general with quality tomatoes and garlic Bruschetta.
“Actually, I can say it’s good for the soul. When cooking at home, I usually do everything from scratch – but you talk about much easier food and simple materials than you buy in a restaurant environment. One of my favorite things for food and food, Jersey Mash and Marsh Samphire.
“Good food is about supplying really good materials and dealing with them too much.
“His wife will cook occasionally, but he claims how to be forgotten after living on the restaurant. Lisa is complaining about my portion control – I just cook six people even if we have two. Most of our friends and family are big foods, so I am grateful to come for us and cook for me.
Go back to Saturday kitchen and Matt, 51, welcome to the show.
“The princess of the Wales, for one.
I mean, if you’re reading this, sir Tom. . .
