Meet The Team Behind Matfen Hall: Cheryl Radwell
- By Matfen Hall
- April 28, 2022
Meet Cheryl Radwell, our talented Sous Chef, a valuable asset in serving the five-star dining experience our guests know and adore. In this special edition of Tales From Our Estate, Cheryl speaks to us about how began her career in the kitchen, her favourite dishes on the menu and her very own dream Matfen Hall wedding!
“My career in hospitality began in 2007, working as a member of Front of House. Upon realising that this just wasn’t the role for me, I took on a new position in the kitchen washing pots. Along the way, I picked up a few tips and tricks to improve my culinary skills and naturally began to progress onto a chef’s position. I joined Matfen Hall as Sous Chef in 2018 and haven’t looked back since”.
“My day typically begins around 11am. If we have an event, I’ll begin the day’s preparations to ensure everything runs smoothly, but on a normal day, I work alongside the rest of the team to deliver our Lunch and Dinner service, serving dishes such as Salt and Vinegar Tempura Cod and Roast Fillet of Locally Sourced Beef in the Emerald Restaurant.
Evening service runs between 6pm until around 9pm, then it’s time to clean before heading home.”
“I enjoy teaching our junior members of staff and watching their skills progress as they become more confident in the kitchen.”
“I got married at Matfen Hall in 2021, so naturally, this will always be my special memory of the place.”
“My favourite spot is 100% the Great Hall – every detail from the beautiful vaulted ceiling to the stained glass window is simply stunning!“
“My personal favourite is the Rhubarb and Custard Soufflé with Rhubarb Sorbet, if you haven’t tried it yet, I fully recommend it.”
“Outside of work I enjoy going out for food and drinks with family and friends, you’ll often find me at the football too.”
“I would love to be a Wedding Coordinator for the day, just so I could see how things are organised from a different angle. We’re always so busy prepping canapes and the wedding breakfast for guests to enjoy, but I think it would be great to get an insight into how our other departments deliver our five-star experience”.