Matthew Pennington

With a career in food that began at the age of 15, Matthew Pennington has followed a path of deep exploration, shaping a worldview rooted in curiosity and connection.

Drawing on interests in cooking, native produce, wild food, fermentation, regenerative agriculture, soil health, mycology, tradition, food folklore, and philosophy, Matthew has dedicated his life to culinary crafts that honour nature and its rhythms.

A published author and occasional television guest, he champions fermentation, soil health, and regenerative food systems. His restaurant project, The Ethicurean, received national acclaim for its environmentally conscious and creatively rooted approach.

Entirely self-taught, Matthew believes the kitchen and garden can unlock understanding across disciplines — from science to the philosophical. He is happiest sharing knowledge around a table full of food, friends, and curiosity.