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Matt Cheal

Matt Cheal ~ Cheal’s of Henley


Matt Cheal ~ Cheal’s of Henley

Matt has his own style of food which he describes as "Modern British". He and his team work with seasonal produce and fine quality ingredients to develop and serve interesting, inspiring menus which change frequently, both with the seasons and to continually interest diners, many being regulars. 

Matt loves developing new dishes with inspiration coming from many sources, including visits by Matt and key team members to other restaurants and also from his collection of hundreds of new and old recipe books written by chefs from around the World. He then experiments and adapts recipes using different techniques and elements to create the delicate and unique flavours for which Cheal’s cooking is known. 

Matt has always been interested in food having grown up in his family’s hotel, where he started work at the tender age of 13. As he grew up Matt's passion and talent for cooking became apparent and he continued to develop, even though his parents Tony and Julie tried to dissuade him against a career which is renowned for long antisocial hours! After College Matt trained and worked in Michelin starred Simpsons restaurant in Birmingham, starting as a Commis Chef and working his way up to become Head Chef. Matt was also responsible for the restaurant’s Cookery School. 

In 2002 Matt won the British Culinary Federation Junior Chef of the Year and he followed that up in 2010 by winning the British Culinary Federation Senior Chef of the Year. To date Matt is the only chef to have won both accolades. 

During 2015 Matt realised a long-held dream to open his own restaurant when Cheal’s of Henley first opened its doors. 

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