Meet the BCF Chef of the Year 2018 finalists: Matt Nicholls

The  Staff Canteen

The Staff Canteen

Editor 4th April 2018

BCF Chef of the Year 2018 finalist, Matt Nicholls is sous chef at Cheal's of Henley restaurant.

Having started his career at the Hop Pole in Bewdley, Matt has worked at a variety of restaurants including Fishmore Hall in Ludlow, Simpson's in Birmingham which was followed by two years working at The Cross in Kenilworth. More recently, Matt has been working at Cheal’s of Henley in the pretty town of Henley-in-Arden as a sous chef.

Matt has previously competed in a previous year of BCF chef of the year and competed as part of the UK Bocuse d'Or team too.

How do you feel about becoming a finalist?

The feeling is amazing. Now the pressure is on. The judges from the semifinals believe I am capable to be in the final. So now it is time to prove myself.

Why did you enter BCF Chef of the Year?

I entered this competition to gain some competition experience. In all honesty, I didn’t expect to get selected for the semi-finals let alone the final.

There will be a butchery masterclass taking place on April 9th at Aubrey Allen, where the chefs will find out what cut of meat they will be using in the final.

On April 23rd, a new BCF Chef of the Year will be crowned. We take a closer look at this year’s finalists hoping to produce winning dishes in the final at University College, Birmingham which will impress the judging panel.

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The  Staff Canteen

The Staff Canteen

Editor 4th April 2018

Meet the BCF Chef of the Year 2018 finalists: Matt Nicholls