MattyMakesMunch

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MattyMakesMunch Your unprofessional fat man. 💎
Adult enough to be honest. 🚫
Ely.Newmarket. Cambridge. 📍
DM or Email for Collabs. 🫶🏼

15/10/2026

is opening in Cambridge .. TOMORROW.
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Had the absolute pleasure of being invited along to try out the Smokehouse that is currently taking the UK by storm. Meats prepared, rubbed and smoked onsite, the most southerly hospitality known in the UK and portions so generous that even I was defeated.
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Not known hospitality like it. 18th birthday? Go pour your own pint. Kid who is celebrating? Create your own milkshake. Smoke-a-holiday? A BTS tour of the smoker and production. I’ve never bet a group of people so individually involved and committed to their section and what they do. Everyone is the best type of nerdy, I want to go in just to hang out, even if I don’t get any food.
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As you may have noticed, there’s not much food in this video, as I was made aware that Hickory’s is now big enough that it must meet the HSFF criteria, which I can understand and appreciate. So please, take this as my way of showing you what else they have to offer. But also, please tune in next week for a full food video, once I learnt about the salad clause.
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HICKORY’S CAMBRIDGE. MILTON ROAD. TOMORROW.
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MATTYMAKESMUNCH VIDEO WITH ACTUAL FOOD IN IT. NEXT WEEK.
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08/10/2026

What’s the only way to improve a Toad in the Hole? Using locally butchered Sausages, from locally reared Pigs, with the addition of Marmite and Cheddar.
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Now, other than the minor crash out that my yorkie didn’t rise as much as I’d like, that pudding tasted absolutely fantastic, and that’s all down to pricking the sausages and placing them in the dish prick side down. That way, all the fats and juices that run out take that Marmite flavour and infuse into the batter. Think sticky and sweet flavours similar to Balsamic and Molasses. Bang-ing.
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The sausages themselves, naturally, stole the show. And that’s what I’ve grown to expect from . Based in Little Downham, this ‘micro butchers’ as hipsters and Gen Z’s might describe it (please don’t) offers all things Pork, from Loins and Belly’s to burgers, bangers and bats**t crazy flavour combos, including the chilli and garlic ones waiting for me in the freezer! They freeze really well too. An absolute gem. Please be sure to head over and see Mark and the team. 🐷
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06/10/2026

Who cares that it’s October .. use your bloody grills guys and girls! It doesn’t matter what you’re making, could be something as simple as this tiger baton sarnie, or something more complex. Don’t give up on your outdoor cooking just yet!
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It won’t be long before this goes into storage for the winter, as I want to give it the best chance of a long life. It’s a mean bit of kit, and I bloody love it. Could be pancakes this weekend…
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I spent a lot of time on the road this week, and at one point, spent some time driving through a fair tonne of sheep s**...
20/09/2026

I spent a lot of time on the road this week, and at one point, spent some time driving through a fair tonne of sheep s**t that got spilt locally to me. Car absolutely stinks and I’ve cleaned it several times. 🫠
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1. Fantastic roast at .prince.albert.ely courtesy of my Mother and Father in law, great few hours laughing and catching up, really enjoyed it. 🐷
2. A decent cube of Strawberry Jam laced Bread and Butter Pudding, again at .prince.albert.ely. 🍓
3. Cinnamon Knots went down a storm at work, very reminiscent of my Newmarket Speciality Coffee days. ☕️
4. Stopped by Smash Station to see Mutsi on my way home after spending my afternoon looking at my late uncles car which my brother has inherited. 🐆
5. Lamingtons! Bit gutted they weren’t as cubular (?) as I’d have liked but that tasted fantastic. 🇦🇺
6. Hummingbird Cake with a Whipped Coconut Buttercream. 🍍
7. Cheese and Bacon Scones. 🧀
8. Mango Crispy Chicken. 🥭
9. Friday feeling when a breakfast comes out. Bosh. 🥓
10. Croque Forestier. Garlic Roasted Chestnut Mushrooms, Emmental, Bechamel, Egg. 🍳
11. Quick Fish Finger Sando for lunch, with Mushy Peas of course. 🐟
12. Found a new spot! Fodder Fen Farm Sausages. Everything pork? They’re your guys. 🐷
13. After passing my Chef Manager training six weeks ago, I was presented with my Certificate of Achievement in-front of the team including the ledge that it . Big shout out to everyone who got me here, did the profesh post over on LinkedIn but yeah, thanks all. 🎓
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14. Bonus Post - the s**t Gyuri Zavoda had to deal with when I decided we were spending the day listening to Wild West songs and Banjos. 🪕
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17/09/2026

The Autumn Menu at is landing and it’s a belter! I appreciate the video is a bit longer than normal, but I couldn’t cut anything. It was absolutely fantastic. I’ll let the video do the talking.
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Thanks again to Tom for the invite, and to the whole team also for the hospitality and amazing food. If you’re ever in Fordham for a spot of lunch, bit slap up celebratory meal, or even somewhere for a coffee and a spud, I urge you to consider the Crown.
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