That handsome, handsome devil up there is yours truly, at some restaurant I don’t remember the name of.

I have cooked from an early age – being first taught by my Mom, but never felt the desire to make it a career (what is it people say? “never make your hobby your job, or you will hate it”). I started this blog back in 2007 to try and get a cookbook off the ground. In hindsight, it was a blooming terrible idea, but it did spawn my interest in food photography, and fuel my love of food even further – so not a total tragic waste you might say.

By day, I work as an artist in the video game industry, and do this blog shenanigans in the free time I have around my busy life. A few years ago now I hosted what I affectionately called a “meat party”. This got me in to charcuterie and meat curing, and I have been hooked ever since. It is a sad time indeed when I don’t have a piece of moldy meat hanging in the basement, being watched far too often by my paranoid and OCD nature. A lot of posts on this blog revolve around my love of charcuterie – but that doesn’t mean I don’t have a soft spot for things that grow in the ground. My wife is a near vegan, so I work a lot with thems vegetables – and you will see some of those fruits of my labors on this blog.

Because modern life isn’t busy enough, I got in to food photography quite heavily too – taught some classes, photographed some books and magazines, wrote a few internet articles on it and finally published a little tiny book on food photography setups to help raise sweet moolah for the victims of the Japanese disaster a few years ago.

Cheers for visiting. Drop me a note if you have any questions.





  • Reply Núria November 27, 2007 at 5:09 pm

    Hi again,
    I’m having a side widget with foodiemate bloggers and would like to have a link to your place. Hope you don’t mind, if you do please mail me, ok?

  • Reply hal lindner February 25, 2008 at 12:38 am


    Wanted to make sure you saw this…

    I came across this website video piece and PDF recipe, which I was intrigued by. I tried the recipe and was very happy with the result. Comfort food doesn’t get much better than this.


    I was suprised to see it mentioned in a great story in the food section of the Sacramento Bee on spaghetti & meatballs. I thought it might merit a forward to you




    It even made the local news, guess the whole town is going spaghetti & meatballs carzy:



    Hal Lindner

  • Reply Martin March 9, 2008 at 5:25 pm

    You forgot to mention that the photo is of you on a holiday in Corfu when you were about 4 years old. All those lovely white peaches with the juice dribbling down your chin!!

  • Reply MetroBellevue March 21, 2008 at 9:31 pm

    Found this blog through your comments on Anticiplate. Wow, you photos are amazing. What sort of camera are you using? :)


  • Reply mattwright March 21, 2008 at 9:47 pm

    Hi MetroBellevue
    My camera equipment is pretty basic to be honest – here is what I use:
    Camera: Canon 10D (pretty old now)
    Lenses: Canon F1.4 50mm (great for food shots)
    Sigma 20mm F1.8 (great for kitchen shots that you want WIDE)

    Lighting: I try to use natural light when I can, but that is almost impossible in winter, since I shoot mainly in the evening. So, I bought a cheap and chearful photography light with umbrella:


    I also use a few sheets of styrafoam board to act as bounce’s for the main lighting. This helps illuminate the darker sides of your food, producing a much better lit shot.

    I always try to use a soft main light – the umbrella is great, or diffused natural light is even better.

  • Reply MetroBellevue March 26, 2008 at 3:40 am

    Thanks for sharing the info, especially the photography light and umbrella link. I simply love your photos. Cheers.

  • Reply Michael September 10, 2008 at 3:57 pm


    What do you mean by bounce for the main lighting? I’d be interested in seeing a blog post on how to take beautiful pictures of your food. Mine always look sophomoric. A guide on how to take photos of the cooking process as well as the finished product would be very interesting to me.

    Love your site,


  • Reply tom September 25, 2008 at 5:47 am

    Did you ever cehck out Facing East in Bellevue? If so, what did you think?

  • Reply Julie (Joypup on SCS) October 21, 2008 at 5:16 pm

    Just had to stop and say “hi” here. I am intrigued by this blog… here on Vashon I so understand about clean food… and we enjoy it too — it extends beyond food when you get into it… we even make soap out of the excess fat from the hog ;^)*

    Love your blog, your photos, your food!
    On the Island

  • Reply Sal October 23, 2008 at 10:31 pm


    From one other Brit living in the US – with a passion for food and photography (although not doing enough with either) – to another. I so enjoy your blog. Wonderful stuff!


  • Reply Janna Wemmer November 7, 2008 at 2:59 am

    Hi Matt,
    Just wanted to invite you to a salt Launch party next week. If you’re interested, take a peak at the website, and send me your email address so that I may add it our E-vite for further details.
    Janna Wemmer
    Secret Stash Sea Salts

  • Reply LiberalFoodie November 19, 2008 at 8:55 pm

    what a fabulous site and idea. I am glad I stumbled upon here from your frittata recipe.

  • Reply Nurit - 1 family. friendly. food. December 10, 2008 at 12:25 am

    Hi Matt,
    I just found out about you from your comment about the new VIOS on Nancy Leson’s blog.
    Nice to meet you!
    I just read this page and have so much to ask and to say to you ;), but I have been sitting in front of the computer for too long today. So maybe next time… Meanwhile, I have subscribed to your blog. Photos look amazing and I like your “voice”.
    Nurit, Bellevue

  • Reply elra January 23, 2009 at 10:38 pm

    Just want to let you know that I am happy to found your blog. It’s really neat and clean site. I’m sure to be back for more delicious recipes and beautiful photographs

  • Reply Yana February 22, 2009 at 11:26 pm

    Hi Mat,

    I love your web site and the recipes! they are fabulous! i have cooked quite a few of your recipes; always turns out great! However, i can never get this beautiful crust on fish or scallops. Could you please let me know what kind of pans you are using? I have been looking to buy saute pan but can’t seem to settle on one. Thank you kindly!

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