Ask the Chef - Matthew Mason
Matthew Mason is Head Chef of The Jack in the Green at Rockbeare, near Exeter -- one of Devon's most exciting pub/restaurants. No stranger to awards, Matthew is a former South West Chef of the Year and ex-Gidleigh Park apprentice. During the past 17 years, he has helped transform the Jack from a rundown roadside pub into a beacon of superb cooking synonymous with exemplary levels of service. Matthew has teamed up with Sugarvine to answer your cookery questions.
Latest Question
Which side of the aluminium foil should you put next to the food -- is it the dull side showing on the outside of the dish/food? Does it really make any difference? I tend to think the shiny side reflects the heat more so put that facing the food for cooking and the dull side for wrapping to store. Or am I just being picky!!?? - Christine Stott
Answer
I have always put the dull side next to the food with the shiny side showing. We tend to use cling film for storage and rarely use aluminium foil. On the rare occasion we have done a fish dish en papillotte we have always left the shiny side showing for presentation purposes. I can only assume as you say that the shiny side will indeed reflect the heat more thus protecting the contents from a more vigorous heat.
More Questions
Hi from the Half Moon Inn, Clayhidon. What to do with foie-gras? We see you have a duck confit terrine with foie gras on the menu at Jack in the Green. Any chance of sharing this recipe please? - View Answer
Hi Matthew, I run the restored Orangery Cafe at Tapeley Park in Instow and sell a lot of cream teas. We do make scones, but as the cafe is set in a vintage style and I wanted as much on the menu to be traditional Devon recipes, I have been serving Cut Rounds as advised by several local elderly people that this is how cream teas were served throughout their childhoods. As Cut Rounds are basically a bread roll, I wanted to write an explanation to customers but can't seem to find anything on the web. Can you help at all? - View Answer
I'd like to make watercress soup - have you got a good recipe? I want to retain as much colour and goodness as possible. - View Answer
I bought some venison from my local butcher at the weekend and realised I have no idea what to season it with. What's the best way to bring out the flavour of the meat? - View Answer
It's my wedding anniversary soon and I want to cook something easy yet stylish. Any ideas would be a help? - View Answer
Just wondered why the crust on my Beef Wellington always goes soggy, no matter how hot I make the oven. Please help! - View Answer
Last Sunday, I enjoyed a lamb shank at your restaurant and wanted to recreate the dish at home however my local supermarket only had New Zealand lamb and no shanks whatsoever. - View Answer
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