All posts by Chef Matt Beardmore

Matt Beardmore is the Executive Chef and co-founder of Legare, a Michelin Bib Gourmand restaurant, and its sister wine bar, Luna. Following his first kitchen job at a local pub, he joined the team at Boodles, one of London’s oldest and most exclusive private members’ clubs, where he spent five years learning the fundamentals of classic French and British cooking. Following a year spent travelling across Asia and learning about food systems, farming and produce, Matt returned to London in 2015, joining the team at Trullo, where he spent four years working up to Senior Sous Chef position. During his time at Trullo, Matt found affinity with the rustic core of Italian cuisine through working with fresh ingredients grilled over charcoal or served simply at the peak of their prime. In 2019, he opened Legare alongside co-founder Jay Patel, bonding over their shared appreciation of Italian cuisine’s ingredient-led approach. A neighbourhood restaurant located in the cobbles of Shad Thames, an area once known as the “larder of London”, Legare was founded on the principles of Italian cooking using British seasonal produce. An open kitchen serves as the focal point, with Matt and his team working with the restaurant’s suppliers on an ever-changing menu celebrating the various regions of Italy, presented with a modern twist. In 2021, Legare was awarded a Michelin Bib Gourmand, cementing its status as a cult-favourite destination. In 2025, Matt opened Luna, a wine bar bistro with European accents taking its name from the moon’s role in biodynamic winemaking. Grounded in the conviviality of wine-bar culture of Paris and Barcelona, Luna’s menu follows Legare’s seasonal cues, infusing it with French techniques and pairing expertly with a rotating selection of wines from both Old and New World producers.

Gurnard Linguine with Dill and Lemon

This restaurant-quality gurnard linguine comes from Chef Matt Beardmore of Legare, the Michelin Bib Gourmand–awarded London restaurant. Fresh and full of coastal flavor, it pairs tender pieces of gurnard with...

Chef Matt Beardmore

September 28, 2026

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