Matt Gill


At home in the kitchen ever since he could remember, the Hundred’s head chef and proprietor Matt always knew that cooking was his true calling, and decided in his mid twenties to make it his profession.

He quickly drew respect for his talents, building his experience at restaurants like the Nut Tree, the Hand and Flowers, and Bocca di Lupo.

He moved to St John, where he found his biggest inspiration and a restaurant where he could explore the kind of cooking he loved: British, seasonal, local.

After four years at St John, he and his partner Pia decided that it was time to pursue their dream.

They returned to their Buckinghamshire roots and opened The Hundred of Ashendon in 2013.

Since then, the pub has grown from strength to strength and received numerous accolades, including a Bib Gourmand in the Michelin Guide in both 2016 and 2017, and a place in the Good Food Guide 2017.

  • Rock oysters
  • Braised hare with carrots
  • Pheasant and bacon pie