What is your current role and what does it involve?
My current role is chef director Oh! Pizza. My day-to-day tasks include prepping for the menu, social media, ordering, health and safety, washing pots, basically everything and everything involved in running a small restaurant.
How long have you been a chef?
I have been cheffing since I was 16 so 18 years now – a long time!
How did you first get into cooking?
My first introduction to kitchen life came through a school friend and our Year 11 work experience. I worked at my friend’s dad’s restaurant, and it was a fantastic first glimpse into the fast-paced kitchen world—fire, knives, lots of banter, and the chance to try the food. At that young age, I was hooked straight away. What wasn’t to love?
Where did you learn your craft?
I’ve always sought to learn as much as possible while working in restaurants, exploring a variety of cuisines, including Italian, French, Asian, and molecular gastronomy. From a young age, I’ve had a relentless thirst for knowledge — I own countless books and have done many unpaid stages in Michelin-starred restaurants to expand my skills. I’ve always gravitated toward restaurants that push boundaries and innovate. The most impactful experience in my career has been working at the 2-star Hibiscus under Claude Bosi. Claude is a true genius, and while his kitchen was incredibly challenging to survive in, it has profoundly shaped my career.
What was your first hospitality job?
My first kitchen job was at age 16 at The Moat House, a 2 Rosette restaurant in my local county Staffordshire. It provided an excellent start to my career. Executive chef Matt Davies, now part of the Culinary Federation, recognised my potential early on and played a pivotal role in pushing me forward at a young age.
What is your signature dish?
I’m not sure I have one definitive signature dish, but there’s one we just can’t take off the menu at Oh! Pizza. It’s inspired by my obsession with mushrooms. I used to forage a lot — though not as much these days — and one mushroom I often found was ‘Chicken of the Woods’. I’d heard stories about it being used as a chicken substitute because its texture, when cooked, is similar. So, I started experimenting and one day decided to treat it like KFC and fry it. The result was okay, but the flavour wasn’t great, and at times it was just too woody.
Eventually, I switched to ‘Hen of the Woods’ (maitake), one of my favourite mushrooms; a rather large mushroom that grows at the base of hardwood trees. After tweaking the flour recipe and the dip, the KFC-style Hen of the Woods with black garlic mayo was born. It’s a very simple dish, but it’s one of those that has become a staple — I think there would be uproar if it ever left the menu.
What’s been your worst kitchen disaster?
I did have a whole tub of honey fall on my head once while working in Australia. It wasn’t my fault. Someone was trying to grab the honey from a top shelf while I was taking something out of the oven beneath it. The tub tipped over, the lid popped off, and I ended up covered in honey. Needless to say, I had to go home and shower. Walking home in 30+ degree weather with honey in your hair? Trust me, it’s not an experience I’d recommend!
What is your culinary ambition?
My culinary ambitions have definitely evolved over the years. I used to aspire to earn a Michelin star, but I no longer crave that lifestyle. The hours are gruelling, and the work is tough. The hospitality industry has faced significant challenges since COVID, and finding skilled staff has become even harder.
These days, I find joy in making pizza, something I’ve always loved but never had the chance to fully learn from professionals. For me, the most fulfilling aspect of this job is making people happy through food. It’s not about fame or money. I genuinely want people to come to the restaurant, enjoy themselves, and eat great food. One day we might expand but who knows?
What do you like to eat?
This is a tough one. I’m not going to lie, I eat a lot of pizza these days, but I also have a huge love for Indian cuisine. Honestly, though, if it’s tasty, I’ll eat it.
How do you achieve a work/life balance?
I’m not sure. For me, if I love doing something I’m just going to keep doing it. It depends on the hours or work involved, but moving into pizzas has definitely helped lower the workload.
Oh! Pizza 4 Berry Lane, Longridge, Preston, Lancashire PR3 3JA
Tel: 01772 782947 www.ohpizza.uk
Opening hours: Wed 5.30pm – Friday 9pm; Saturday noon – 3pm, 5pm – 9pm; Sunday 5.30pm – 9pm
Located in the heart of Longridge, on the edge of the Forest of Bowland, Lancashire, Oh! Pizza opened in September 2024; founded by MasterChef: The Professionals finalists Matt Willdigg and Oli Martin, with co-director Alex Blamire. Oh! Pizza promises an exceptional pizza experience, rooted in Matt Willdigg’s deep passion for Italian cuisine. As well as authentic wood-fired pizzas, this family-friendly restaurant offers a selection of street food-inspired starters, spaghetti and antipasti, along with classic desserts with a modern twist.
Visit Lancashire, through their Taste Lancashire campaigns and activities, showcase Lancashire’s leading food and drink providers and producers, locally, nationally and internationally. For more information go to www.visitlancashire.com/Taste
RECIPE BY CHEF MATT WILLDIGG – KFC-Style Hen of the Woods Mushrooms
Ingredients:
1 Hen of the Woods mushroom, cut into 5 chunky pieces 2 X litres vegetable oil (for frying) 200g plain flour Seasonings 25g celery salt 1 tbsp dried oregano 1 tbsp dried thyme 1 tbsp ground ginger 1 tbsp garlic powder 1 tbsp onion powder 1 tbsp paprika 1 tbsp smoked paprika 1 tsp ground black pepper 1 tsp white pepper 1 tbsp cayenne pepper 1 tsp salt For the sauce 3 tbsp mayonnaise 2 tbsp black garlic ketchup
Method:
1. Heat the vegetable oil in a deep pan or fryer to 180°C (350°F).
2. In a large mixing bowl, combine the flour, celery salt, oregano, thyme, ground ginger, garlic powder, onion powder, both paprikas, black pepper, white pepper, cayenne pepper, and salt. Mix well.
3. Prepare two bowls: one with water and the other with the seasoned flour mixture.
4. Dip each mushroom piece into the water, then coat thoroughly in the flour mixture. Repeat the process for a double coating if you prefer extra crunch.
5. Carefully fry the coated mushrooms in the hot oil until golden brown and crispy, approximately 4–5 minutes. Remove and drain on paper towels.
6. To make the sauce, mix the mayonnaise with the black garlic ketchup in a small bowl.
7. Serve the crispy mushrooms with the sauce on the side or drizzle it over the top.
Enjoy your delicious KFC-style Hen of the Woods mushrooms!
