I'm a passionate and excited food junkie who lives and breathes cooking. I have headed up some of the finest kitchens in Dorset, seeking out and bringing together Dorset's finest ingredients, from the very best suppliers. taking all my experiences and knowledge, I've created "FLAMING PEACHES".
Matt Davey’s Flaming Peaches brings searingly good street food … Anywhere!
We’ve had a good think and have come to the conclusion that there can’t be many places better to eat smoking hot street food. Which is why we’re excited about sampling the food of Matt Davey from Flaming Peaches. Matt serves up his big, fresh flavours using local ingredients from a 1959 Citroen H van to a soundtrack of vintage funk and blues.
It’s the latest venture in his fifteen year culinary journey that started by taking him through Michelin-starred restaurants, the famous Chewton Glen and Fish Works (the pioneering fish restaurant owned by Mitch Tonks) to name but a few. That was before he became Head Chef at the Museum Inn, the award-winning country freehouse in chocolate box perfect Farnham, near Blandford Forum. Here he got to cook regularly for such discerning and potentially highly critical palates as Madonna, Guy Ritchie, Marco Pierre White, AA Gill, Jamie Oliver and Gennaro Contaldo.
It was then on to more awards at the Bull Inn in Wimborne St Giles before helping to launch The Tickled Pig in Wimborne. After creating the menu from fresh, seasonal ingredients and building strong relations with local suppliers, he decided to drive out on his own in 2014. Flaming Peaches was born as a street food catering business, perfect for birthdays, weddings and events like the much loved Larmer tree Festival.
When it comes to superior quality barbecue, patience is very much a virtue.
“Possibly the most delicious way to cook beef is low and slow, over cherry wood.” says Matt. “I’d only ever use dry-aged Devon Red beef chuck. This piece of meat lends itself perfectly to this style of cooking. The fat covering and the marbling of the meat melts when cooked into a super tender and juicy supper. I like to serve mine with crispy fried potatoes, rosemary and garlic, and crunchy rocket salad.
1kg beef chuck
Black pepper 100g
Set the bbq to cook indirect, pop some cherry wood chips and be prepared to smoke for 15 hours or until melting tender.
Rub, salt and black pepper into the beef chuck, leave to sit at room temp for 30mins.
Once up to room temp, place on smoker and leave for five hours making sure the temp is 120oc. After five hours you can wrap in foil and continue to cook until super tender.