The Great House in Sonning is currently undergoing an exciting redevelopment programme. Part of this includes the introduction of Coppa Club, a unique all-day dining restaurant. Matt Fanthorpe steps out of the kitchen to speak with Vivid Magazine.
Where have you worked before?
I cut my teeth in the kitchen of The English Garden working with Vine Turner. Spreading my wings, I then spent time in kitchens across the globe from Australia, where my mother lives, to San Francisco, where my uncle had a seafood restaurant near Golden Gate Park. I later came a little closer to home, moving to France where, although it wasn’t the easiest working as an Englishman in Paris, it was a great foundation. Moving back to London, I worked for Antony Worrall Thompson for 4 years. He gave me my first opportunity to be a Head Chef working across a few of his restaurants.
I later ventured across the capital to Great Portland Street to Oliver Peyton’s restaurant, Mash. Oliver’s an interesting character to work for and my time here was certainly not for the faint hearted! Having accumulated a wealth of knowledge, I opened my own restaurant in Bath. Then, a short while later, a call came from Jamie Oliver and I simply couldn’t turn down the opportunity. I closed up shop and began the journey working alongside Jamie Oliver. After many happy years with Jamie, it was time for a new challenge, which brings me to where I stand here at Coppa Club.
How did Jamie Oliver inspire you?
Jamie’s brought quality, interesting food to the high street. Together with his drive and determination to get people eating better food, he also takes a great interest in the provenance of produce. Not only this, it’s also his honesty and integrity as a person. There’s no hidden agenda with Jamie, he’s a true, honest guy.
What do you love about being a Chef?
Working with great people everyday and that no two days are the same. Here at Coppa Club, I love being at the heart of something specular and consistently serving up great value food that people love to eat.
How would you describe the cuisine at Coppa Club?
Honest, simple, Italian food with an inspiration from the whole of the Mediterranean. Coppa Club menus are not limited by the borders of Italy.
What is your inspiration for these dishes? What makes them Italian?
I look at the ingredients of Italy and how honest they are with no need to overcomplicate their preparation. That’s core to our ethos here at Coppa Club and something we will never comprise on. Anything that we put on the plate has to be simple.
What is your favourite dish and why?
Our “Scorched Fingers” Lamb Chops. Cut with the belly on, we smash them out, marinade them with a minty salsa verde and cook them on the Plancha Grill. They are deliciously crispy on the outside and succulent and juicy on the inside.
What words would you like your customers to say about the dishes they have eaten?
Honest. Simple. Fresh. Great tasting. Quality. Great value. Italian.
How many staff work for you and how do you inspire them?
In the Coppa Club kitchen, we’re a team of 14. Inspiring people is about being true to yourself and respecting the people you work with, while passing on your knowledge and skills to them. Also taking the time to see what you can learn from them. I consistently strive to drive our team forward by realising that we all have something to learn from each other.
What can visitors expect from Coppa Club at Christmas?
We’ll be introducing a Festive Set Menu to accompany our regular menu. This will be available from 16th November to prebooked parties and for everyone from beginning of December. The festive menu showcases a variety of sensational, seasonal winter flavours and local ingredients. We’ve given our Turkey – locally sourced from Maidenhead – a Coppa Club twist, pairing it with a Fennell and Pork Stuffing with Homemade Cranberry Sauce. We hope our Panettone Bread & Butter Pudding with Amaretto Custard will be an absolutely killer dish at Christmas. To top it off, a troop of reindeers will be grazing on the Coppa Club riverbank on Sunday 13th December. From 11am, Henley Children’s Theatre will be singing carols and Christmas songs too.
What do you do in your spare time?
I love to Scuba Dive when time and location permit. If I could go anywhere, it would be a place called Truk Lagoon. It was the scene of a battle in the Second World War, tanks and planes have been perfectly preserved underwater.
For more information or to book a table The Great House, Thames Street,, Sonning on Thames, West Berkshire RG4 6UT – 0118 921 9890
