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Matt Cheal opened Cheal’s of Henley during 2015 immediately following leaving his previous role as Head Chef of one of Birmingham’s best-known Michelin starred restaurants, and by doing so Matt realised his long-held ambition to be in a position to fully develop his own style of “Modern British” cuisine, delivered in a fine dining environment – but with a relaxed and friendly atmosphere.
Matt uses seasonal ingredients and local produce as much as possible. “I’m a clean and tidy chef, and quite precise. I take inspiration from my time at Lettonie with Martin Blunos.”
“Our family eat out a lot and I encourage the team to do the same. We’ve eaten at many superb restaurants including Hibiscus in London, Quique Dacosta in Dénia in Spain, at Hélène Darroze at the Connaught, and Pied à Terre last week,” – from doing so we can learn from others and develop our own styles using experiences gained of some of the very best Chef’s, but always in the unique Cheal’s way.
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