Matt Byne

Chef, Director at Fooditude Enjoy great food & service. Eating, growing and foraging!

[Matt Byne @MattbyneJ]

@StevePositive @WeAreFooditude @ThePlanetMark So proud to be part of the @ThePlanetMark community. We have even bigger future plans to positively impact our #carbonreductions and we will continue to fight #foodwaste on all fronts. 👍

[Matt Byne @MattbyneJ]

@WeAreFooditude I did two sessions this week and both were so enjoyable. All of the children were so engaging and a pleasure to teach. I'm all ready looking forward next term.

[Matt Byne @MattbyneJ]

@D5fld1 Perfect colour. 👏

[Matt Byne @MattbyneJ]

@WeAreFooditude @the_SRA @HRC_Event @londonsilo @Sra_Andrew Sure am, getting the pressure cooker at the ready. So inspirational! @the_SRA @londonsilo

[Matt Byne @MattbyneJ]

@deankennett @HRC_Event Thanks Dean, @deankennett looking forward to it. @HRC_Event #FoodMadeGood

[Matt Byne @MattbyneJ]

Can’t wait to see Erica in action! @WeAreFooditude @BandICatering

[Contract Catering Magazine @CCateringMag]

'#StrEATFoodAwards finalists announced' #StreetFood #ContractCatering

https://t.co/crvivlFK13

@ISSFoodServices @RadishAllGood @RA_Food @SodexoUK_IRE @Thomas_Franks_ @VacherinLondon @Robbie_lorraine @Dankirkpatrick4 @TRavensdale

[Matt Byne @MattbyneJ]

@JustEatMyTweet @WeAreFooditude @MrDamianBell We will get some to you asap! Another batch starting next week. 👍

[Matt Byne @MattbyneJ]

Our first batch of vegan surplus cauliflower leaf kimchi! The flavour is banging! We should bottle this stuff!!🤔⁦@WeAreFooditude⁩

[Matt Byne @MattbyneJ]

Nothing wasted! These tomato trimmings are now a delicious purée and have been added to our lunchtime risotto for an extra tomato hit! ⁦@WeAreFooditude⁩

[Matt Byne @MattbyneJ]

Obviously we rustled up something tasty for lunch with what we foraged!! ⁦@WeAreFooditude⁩ ⁦@DannGeoff⁩

[Matt Byne @MattbyneJ]

Great day of mushroom picking with some of the team ⁦@WeAreFooditude⁩ and our foraging expert Geoff Dan ⁦@DannGeoff⁩.

[Matt Byne @MattbyneJ]

@deankennett Seasonal wild garlic soup and roasted brill was banging. Loved it.

[Dean Kennett @deankennett]

It starts #TheMothershipProject #CPU #OnAnotherLevel 👊

[Fooditude @WeAreFooditude]

Check out @deankennett's take on the benefits of being an independent caterer in the October issue of @BandICatering

[Dean Kennett @deankennett]

That was an experience #thefatduck best of luck with your future Mr @MattbyneJ

[Matt Byne @MattbyneJ]

@deankennett Such an amazing experience #thefatduck Thank you so much @deankennett

[Fooditude @WeAreFooditude]

@deankennett @MattbyneJ We miss you heaps @MattbyneJ

[Geoff Dann @DannGeoff]

Chicken of the Woods is currently fruiting abundantly all over the UK. Blog post with recipe (COTW in cream and herb sauce): https://t.co/aLoiZdLGK1 #foraging #fungi

[Fooditude @WeAreFooditude]

So we’re having an absolute feast in the Angel kitchen today! Thanks @MattbyneJ and @susihester! This is beyond amazing!!!!

[Fooditude @WeAreFooditude]

Lucky no 13! #CatererHRforum #BestPlacesToWork