Chefs’ Club Lunch, Cheal’s of Henley

The BCF held its Chefs’ Club Lunch in January at Cheal’s of Henley-in-Arden, Warwickshire. This is the third time that Chef Patron Matt Cheal has hosted us and standards set were once again extremely high.

Members enjoyed Champagne and canapes on arrival and an excellent four-course lunch with superb wines, with service extremely professional and friendly.

Matt and his team joined the guests to receive the customary Sante de Chef from President, Peter Griffiths.

Once again, another very successful and well-attended and very enjoyable Chefs’ Club Lunch. The BCF wishes Matt much continued success.


 Crémant on arrival

Code Rouge Brut Eternel, Gérard Berrand, FR



Pumpkin Espuma, Passion Fruit, Parmesan*

South Coast Red Mullet, Lobster Velvet, Fennel, Dill Pollen

Picpoul de Pinet, Domaine St Louis, FR



Balmoral Venison, Haggis, Butternut Squash, Sprouts, Sour Dough, Madeira Jus

Malbec, Parlez Vous, FR



Walnut and Olive Oil Cake, Salted Caramel, Pear Sorbet



 Matt Cheal and the BCF would like to thank the following sponsrs for their generous support: Aubrey Allen, M & J Seafood, Sauce Fine Foods, S H Jones.

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