A ‘No Holds Barred’ Journey Through Three Decades of Professional Cooking.

Featuring 40 + Dishes, stories, techniques and over 200 recipes from my time in some great kitchens.

From humble beginnings and washing pots to earning Michelin stars and finding my place in our amazing industry. Hospitality.

Rated 5 stars by chefs.

★★★★★

Why Call it 30 Years of Cold Coffee??

There’s never enough time to drink it so it’s always bloody cold!!!

Cooking is hard especially at this level and it takes a lot to make it but It’s about the hustle in the kitchen, the camaraderie, respect for yourself and the team.

Showing up each day, giving 100%, giving up your days off.

Committing yourself to a code of professionalism & consistency.

Why? To learn. To grow. To develop.

Not just as a cook but as a person.

Coffee is a necessity.

But why cold coffee?

There’s always a cup of it on my bench. No time to drink it. Pass this, chop that, shit the sauce is reducing, taste! Move! 40 for lunch people! time to shine!! I’m gonna be in the shit here. Too much on. Organise! Clean! Trays set, MEP boxed, here we go….. check on!! Need a coffee hit… it’s cold but it’ll do!!

That’s 30 Years of Cold Coffee. The Book. Loved living it and writing it.

I hope you enjoy it too.

Many thanks,

Matt Weedon.

Testimonials from some of today’s hospitality Stars!

Chef Andy Beynon – Behind, London.

Chef Frederic Morel – Coeur D’Artichaut, Munster, Germany.

Mark Potts – The Cottage in the Wood, Malvern.

Steve Harris – The Albion Hotel, Freshwater Bay, IOW.

Pierre Cantaloube – Au Chineur & L’atelier Terre & Mer, L’Isle sur la Sorgue.

John Walker – Formerly of Story, Anglo & The Feathered Nest.

These chefs were invited to write about their time spent with me in my kitchen. I asked them to be honest and tell it like it was. Want to know what they wrote? It’s all in the book along with way much more, stories of development, nurturing, leadership, friendships, mistakes, lessons, some great recipes & dishes too!

Oh and those guys n gals that spent time in my kitchens? They are the ones leading the way now. I couldn’t be more proud of their achievements.

Inspiring Culinary Stories

Discover tales from the kitchen, from humble beginnings to achieving Michelin stars

Delicious Recipes Shared

From canapés,cocktails, fish dishes, starters, plant based & pizza to desserts and petit fours. 30 Years of Cold Coffee has something for every cook. From the confident home cook to the aspiring pro.

Discover what it took to get from the bottom of the pile to somewhere near (ish) the top.

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