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BCF Chefs' Club Lunch: Cheal's

Katherine Alano

Cheal's waitress

Matt Cheal was the latest chef to host one of our Chefs' Club Lunch, the first of 2025 on Thursday 23 January at his Knowle restaurant, Cheal's.


The guests were looked after exceptionally well with a truly outstanding lunch, coupled with very professional and efficient service and some well-chosen wines.


Some members had travelled afar to attend the lunch, such was its popularity from previous occasions, resulting in a complete sell out and a fabulous atmosphere, both during the lunch and in the bar afterwards.


The restaurant and its décor are very luxurious, beautifully designed with no expense spared in its finish and with Timothy Oulton artwork adorning the walls. 


After a welcome glass of Champagne and pre-meal snacks, the following menu was enjoyed by all.

 

Menu

Home-made Bread and Amuse Bouche

*

Cornish Line-Caught Sea Bass

Oscietra caviar – creamed cavolo nero – mooli – lobster and pickled ginger sauce

Apply Within, Chenin Blanc 2023

*

Creedy Carver Duck Leg Ravioli

Game consommé – sourdough croute – shiitake mushroom parfait – Lyonnaise onions Kitchen grown leaves

Manfredi, Barolo 2019

*

Heritage Fillet of Beef

Ox cheek chou farce – swede and grain mustard – pomme Dauphine

spiced Henley quince – jus Gras

Chateau Perron, Lalande de Pomerol 2018

*

Chocolate Marquise

Mayan red 80% chocolate – IPA – passionfruit – miso malt ice cream

Vinedas de los Vientos, Alcyone Tannat NV

*

Home-made Petits Fours

*

 

Special thanks to Aubrey Allen, Classic Fine Foods, Kingfisher Midlands, Frazier’s Wine Merchants, Wine Poole, LVMH Moet Hennessy Louis Vuitton and Berkmann Wine Cellars for their support towards the lunch.




 
 
 

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