Isle of Wight restaurant chef Matt Egan talks about Island food

This week, we're shining a light on head chef of House in Cowes, Matt Egan.

Matt is an exceptional chef, with Matt and Cat praising his "flair for crafting complex and innovative plates" in their review of House in February 2024.

We spoke to Matt about his culinary origins, guilty pleasures, and what Island produce he loves using.

Food available at House in Cowes (Image: Contributed)

What was the first meal you cooked for someone else?

I grew up in the North and learnt to cook a good old fashioned hearty potato pie. It's homely, full of flavour and so simple to cook, and has become a staple meal in our household perfect for all occasions! I learnt how to make this for the whole family as I enjoy eating it so much.

What is your proudest career moment to date?

Winning a rosette in my first head chef position was absolutely amazing, it inspired me to push further! I went on to win numerous accolades, including third best restaurant on the south coast for Geranium restaurant. Building concepts from the bottom up and having guests understand and enjoy is the most rewarding and proudest moment in my career. 

What’s your favourite dish currently on your menu?

I created an amazing wagyu scotch egg using Windmill Farm wagyu, with a soft quail egg centre, served with harissa dressed Isle of Wight Tomatoes, Mermaid Vodka dressing to sip and enhance the flavour and experience whilst enjoying the whole dish. It went down a storm in our pop up restaurant at the Great Wight Bite Festival.

Where’s your favourite place to eat on the Isle of Wight?

I love eating at most restaurants and eating other great Island chefs' food! There are so many different restaurants creating amazing dishes and experiences. So the answer to my question is that I don't have a favourite, and if I did I would have to say the whole Isle of Wight!

Matt uses local produce when cooking in the restaurant (Image: Contributed)

What’s your favourite dish to cook at home?

When you're dealing with high end food and drink all day, nothing can beat a good ham and cheese toastie, with some cheese and onion crisps. Simple but effective.

What key ingredient is always on hand for you?

One of my all time favourites to have on hand when I cook has to be smoked Maldon sea salt. I love the flavour it creates when used on most dishes!

What’s your culinary guilty pleasure?

I absolutely love finishing most products with a really good quality salted butter. Butter is so unhealthy, but the flavour and texture it brings to a lot of things when cooking it is a must. So butter has to be my guilty pleasure when finishing sauces, vegetables, meat and fish cookery!

What’s your favourite Island ingredient or delicacy to use?

This depends on the seasons. You can't beat Island heritage tomatoes in spring and summer, and in the winter months you can't beat some of the amazing vegetables grown by Living Larder!

What do you think will be the next big restaurant trend?

I do think restaurant trends are being pioneered now with social media. Places like Fallow in London are trending constantly by showing the public how they do things. I see it more and more, and it's becoming a bigger and bigger trend.

If you are a chef and would like to be featured, email alex.cooper@iwcpmail.co.uk