Chef Spotlight | Matt Mason of The View at Sandy Park
Meet Matt Mason, Executive Chef at rooftop restaurant and bar, The View at Sandy Park, perched high above the stunning East Devon countryside.
The restaurant brings you expertly grilled steaks, light bites, vegetarian dishes, and hearty Sunday roasts with meats sourced from local butchers and dry-aged for exceptional taste.
Occupying the top floors of The Courtyard Hotel at Sandy Park, home of Exeter Chiefs, the bar and restaurant offer breathtaking views - a great spot to relax, celebrate with family and friends or enjoy live music. The drinks list reads like a who’s who of local beers, wines, ciders, spirits and cocktails. Visit for an evening drink or an aperitif before dinner in the restaurant.
We asked Chef Matt to tell us about his career to date, his inspiration and the new venture.
About Chef Matt
Born and brought up in Devon during the 1970′s, Matthew’s desire for culinary training began with the self-sufficiency of his parents’ allotment. This provided a valuable lesson which is still evident today in his philosophy of cooking – making full use of Devon’s fine larder and the best seasonal produce.
After serving his apprenticeship under the mentorship of Shaun Hill at Gidleigh Park, Matthew took over the kitchens of the Jack in the Green in 1995.
A year later, the Jack became one of the first pubs to achieve 2 AA rosettes, and earned 5th place on UK’s 50 Top Gastropubs and a spot in the UK’s Top 100 Restaurants.
After more than 25 years at The Jack, Matt took on the role of Head Chef at Winslade Manor as it opened its doors in February 2021.
In April 2025, Matt took on his latest role as Executive Chef at The View Restaurant at Sandy Park, which sees him joining forces with wife Joanne and son Charlie in managing and running the a la carte experience restaurant and private dining rooms.
Matt has high expectations for the restaurant, working alongside local and sustainable suppliers to bring the best Devon has to offer to the plate, with superior service and those views!
Your most treasured or earliest food memory?
Dipping homegrown strawberries in sugar on an old oak table - to the point the sugar was stained red with strawberry juice.
What three words would sum up your style of cooking?
Simple, tasty, affordable.
What has been your career highlight so far?
The best is yet to come!
What is your favourite seasonal ingredient, and how would you serve it?
We are fortunate enough to have a lemon tree and have our first batch of homemade limoncello if the kids don’t get it first that is… or Turbot, when done well in a league of its own, simply cooked with butter and lemon.
What does ‘sustainable’ mean to you?
The Courtyard hotel including The View Restaurant is proud to be green key certified, a leading standard for excellence in the field of environmental responsibility and sustainable operation within the tourism industry.
For me it’s about making thoughtful choices at every stage, sourcing ingredients locally and seasonally and reducing food waste.
It also means being mindful of energy use in the kitchen, choosing suppliers who share our values, and designing menus that reflect what nature offers rather than forcing it. Sustainability isn’t just a trend, it’s a responsibility and as chefs, we’re in a unique position to influence how people think about food and where it comes from.
Ultimately, it’s about creating dishes that not only taste good but do good.
Who is the chef you most admire?
That would have to be Paul Ainsworth. His ability to maintain the quality and drive to be amongst the very best chefs is inspirational, plus anyone who can do an Ironman is getting my vote anyway.
Most thumbed recipe book?
That is the Roux Brothers patisserie book. I was fortunate enough to get a signed copy whilst working with Shaun Hill at Gidleigh Park.
What was your most memorable meal?
This is fast becoming my attempt at paella, a wonderful family tradition. Or making Ajo Blanco with grapes and almonds from the garden in Spain and olive oil from the mountains. I am a hopeless romantic when it comes to food and that is as good as it gets.
Do you have a guilty food pleasure?
I bought an OONI pizza oven in lockdown and I can devour a couple of pepperoni pizzas no problem, but oh so many calories.
And finally what's your 'secret weapon' in the kitchen?
The secret weapon has got to be the rational combi ovens. Never late, never answer back, super consistent and a wonderful bit of tech. We use them literally 24hrs a day.
Find out more about The View Restaurant and Bar and book below.