Matt Cheal

About

Early Beginnings

Matt Cheal’s culinary journey began at a young age, working as a pot-washer and assisting in the kitchen of The Arden Hotel in Hampton-in-Arden, where his father was the manager.

Formative Training

At sixteen, Cheal enrolled at Birmingham College of Food to further develop his skills. It was here that he caught the attention of Andreas Antona, a renowned Midlands chef, who offered him a placement at his restaurant, Simpsons, in 2000.

Rise to Head Chef

Over the years, Cheal excelled at Simpsons, rising through the ranks to become Head Chef after thirteen years. Under Luke Tipping’s mentorship, he maintained the restaurant’s high standards, earning accolades such as Junior Sous Chef of the Year (2004) and Chef of the Year (2010).

New Ventures

After sixteen years at Simpsons, Cheal decided to pursue a new challenge by opening his own restaurant with his father in Henley-in-Arden. Cheal’s of Henley will offer fine dining in a relaxed and informal setting, marking a new chapter in Cheal’s culinary career.