IT'S fair to say that chef Matt Tebbutt has a quite a lot on his plate right now, if you'll pardon the pun.

For not only is he a familiar face from TV shows such as Food Unwrapped, he's a successful cookbook author and also at the helm of Schpoons & Forx restaurant at the brand new Hilton Bournemouth.

Now he is in the frame as a potential candidate to take over as presenter of Saturday Kitchen following the departure of James Martin who quit at the end of March after ten years with the BBC programme.

Matt will be guest host on June 4.

He told Taste: "It's one of the best cookery shows on British TV and the most watched - it has become a showcase for talent from around the world and I've been a fan for many years.

"It is great fun to do because it is live - which is also slightly terrifying but it fuels the adrenaline which picks you up so the thought of becoming the main presenter is a frightening and exciting prospect!"

The live cookery programme has become hit with viewers since its launch 2001 fronted by a relatively unknown Gregg Wallace followed by Antony Worrall Thompson.

But although Matt enjoys being in the media spotlight, he also loves being in the kitchen cooking up a storm with the rest of the crew.

"You can't beat working in a kitchen for banter. I like to keep things interesting so I like dipping in and out of TV, but I don't want to do TV just for the sake of being on telly - only if it is a good show and if it's fun."

Matt's home is with his wife and two daughters in Wales, although he spends a great deal of his working week in Bournemouth overseeing the running of Schpoons & Forx.

"There is a lot of travelling involved but I was delighted to work in Bournemouth because there is so much beautiful produce from Dorset which I wanted to illustrate on the menu.

"Some hotel restaurants can be very rigid in their structure, but here it is very different as the menu is constantly evolving so we can change things and really take advantage of what's on our doorstep."

Schpoons & Forx, is described as a modern British restaurant, all navy-tiled and adorned with fresh herbs, baked breads and quirky cutlery displays.

The open kitchen is a focal point where you can watch the chefs at work as they prepare a whole host of distinctive dishes that make full use of the kitchen’s stone oven, chargrill and tandoor.

Matt entered the hospitality sector at 21, after enrolling on a diploma course in London with Leith’s School of Food & Wine.

A true baptism of fire followed in the form of a traineeship with renowned Michelin-starred chef, Marco

Pierre White, before he moved to the kitchens of Chez Bruce, working under the tutelage of Bruce Poole and Sally Clarke's Kensington restaurant.

Matt opened his first restaurant, The Foxhunter in Nantyderry, Monmouthshire, which he ran for 13 years before closing it to focus on the Hilton venture.

His TV career began in 2007 when he co-presented Market Kitchen for five years with Tom Parker-Bowles and Matthew Fort.

He is the author of two cookbooks - Matt Tebbutt Cooks Country and more recently, Guilty Pleasures –his favourite sweet and savoury indulgences in 130 easy recipes.