Food and Drink > Tasty Events > Lancashire Hot Shots > Red Pump Inn, featured chef - Matthew Dignan

Red Pump Inn, featured chef - Matthew Dignan

20 year old Matthew Dignan from Great Harwood joined the team at the Red Pump Inn, Bashall Eaves in May 2006. Having qualified as a chef a couple of years ago Mathew is currently undertaking his advanced training where he is developing his skills to support his role in this busy and continually developing country inn which specialises in local meat, superb fish dishes and lots of game in season.

When asked about his first introduction to food and cooking, Matthew comments, "I always had an interest in food and was allowed to prepare and experiment with food with my family from an early age. I learned to really understand that with a little thought and preparation that dishes really can become superb rather than just thrown together. I'd love experimenting with food and would frequently be let loose in the kitchen at home to prepare dishes for the family, with a watchful eye from mum and grandmother. I cared deeply about food from a young age and it was a natural progression for me to become a professional chef and I love it."

On his inspiration "I am inspired by chefs who actually still cook; who are hands on with food rather than a manager or bean-counter (so to speak). Being a chef is about understanding good ingredients and getting the most out of them. Working in a place like the Red Pump Inn which really lives by that ethic is a joy especially when there are so many poor restaurants and pubs out there who cut corners with food."

On his desert island dish, Matt's favourite meal to eat, "definitely really good medium rare roast beef with Yorkshire pudding and all the trimmings. A fantastic British dish which cannot be beaten when done well".

Matt's favourite dishes to cook, "desserts definitely. Just give me sugar and I'm in heaven. We make all of our own desserts here at the Red Pump Inn and I love having a role in that. There are so many avenues to explore when you qualify as a chef and desserts are rapidly becoming my thing!"

Matthew is very passionate about being a professional chef and really wants to say to any budding chef "don't ever give up, it is a difficult profession to really succeed in but find a good place to work in, somewhere that really believes in fresh food prepared well and learn learn learn".

Menu

Smoked Ribble trout terrine with horseradish coleslaw
Or
A trio of Lancashire vegetables (carrot and cumin; mushroom and fennel; and beetroot and goats cheese)

Braised Pendle beef in a rich Lancashire ale gravy with roasted vegetables and herby dumplings
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Pan fried Lancashire chicken on a spinach risotto and a tomato and herb dressing

Baked Lancashire cheesecake with apple ice cream
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Blackberry filled choux buns with chilled vanilla sauce and elderflower syrup