Matt Crow, Executive Chef, The Grazing Rooms, Sky Park Farm

Matt Crow is Executive Head Chef at Sky Park Farm. Matt is responsible for all aspects of food and catering provision – at The Grazing Rooms restaurant, Deli, Butcher, Farm Shop and take away counter at the Visitor Centre.

In order to fund his degree in Music Production, Matt worked as a chef at Champney’s Forest Mere under Gary Foster. It was here Matt’s passion for food was ignited, his early talent nurtured. The team noticed his natural ability and encouraged him to pursue catering qualifications. Quickly securing his national diploma at South Downs College. Matt stayed as a chef here for four years before moving to a surrey based wedding company where he stayed for another four years as Head Chef. 

Matt joined Caper and Berry in 2013 where his talent was instantly recognised and developed, and in 2015 he was promoted to Executive Chef.  In this role Matt also took on responsibilities for the broader business and marketing operations of Caper & Berry. Matt thoroughly enjoyed his seven years with Caper and Berry – not only did this enhance his passion for creating innovative, modern dishes using many quality suppliers but also developed his knowledge of food operations and management.

Matt is very excited about the future with Sky Park Farm and its mission is to create a wonderful experience for all visitors.

Matt grew up in Liphook, and now lives with his wife and children in Petersfield.  Matt is passionate about the local area and enhancing the foodie opportunities within it.  He is passionate about local producers and delivers on the vision to deliver 40% of the food offer from within 30 miles, with a further 40% from within Hampshire, Surrey and Sussex. His vision is to  “To build something extraordinary and give diners an exceptional experience day in day out “