J'AIME JANUARY 2020

kitchen,” says Matt. “And I found that purpose was
in helping others.”
During his recovery process, Matt hit upon the idea
of a fundraising dinner after talking to friends Luke
Tipping and former mentor Andreas Antona, from
Simpsons.
The prestigious event, held at University College
Birmingham in June, saw some of the country’s top
chefs come together to create a stunning fundraising
feast.
Guests were treated to six courses from Tom
Brown of Cornerstone, ‘Yummy Brummie’ Glynn
Purnell, Luke Tipping, Jonathan Howe of Lumiere
Restaurant, Aktar Islam from Birmingham’s newest
Michelin-starred eatery Opheem, and Adam Bennett
from The Cross at Kenilworth, all assisted by
Andreas Antona.
“We raised an amazing £7,000 that night, which
was split between the plastics department at Queen
Elizabeth Hospital, Hospitality Action which is
a charity which supports chefs and people in the
hospitality industry, mental health charity Mind, and
the occupational therapy department at Stafford
Hospital, which helped me regroup and relearn skills
such as getting me driving again,” says Matt.
Matt followed up the event with a second fundraising
dinner in October, held at The Boat Inn in Lichfield
alongside current Midlands Best Chef Liam Dillon.
Selling out in just four days, the dinner raised a
further £2,332 for Matt’s chosen charities.
“There’s a new ‘normal’ for me,” says Matt. “From
being someone who gave up, who thought life was
over, it’s taken a lot of strength to get here. And that’s
why I’m trying to give something back now.
“Mental health awareness has suddenly gone boom,
especially with men and the message that ‘It’s ok not
MATT, CENTRE, WITH THE STAR-
STUDDED LINE-UP OF CHEFS
FOR HIS FIRST CHARITY DINNER
AT UNIVERSITY COLLEGE
BIRMINGHAM
to be ok’. Straight away after that episode I started
therapy, and I’m still in therapy and see a counsellor
now. It’s so, so important to talk about things and to
get help.
“And I can sit here now and talk about it because I
feel that it’s important to talk - talking really can save
lives.
“For me, especially, in the cheffing industry mental
health is something which needs support. It’s a
competitive world and chefs work hard, long days
and they’re in a disciplined environment producing
the best food they can. And with that comes huge
pressure - chefs are working machines.
“I think the industry as a whole is working hard to
change, helping with time off and rest time - a lot
of restaurants now do four-day weeks, with four on
and three off - and Hospitality Action is an amazing
charity which can help chefs who are suffering in any
way. Last year, just under £1 million was donated to
chefs and people in the industry to help them, and
everything we do for that charity goes straight back
into the industry.”
The burns and plastics department at Queen
Elizabeth Hospital is another cause close to Matt’s
heart.
“They’ve literally rebuilt my life,” says Matt. “And for
that I can’t thank them enough. Through fundraising
events I’ve now raised nearly £6,000 for the hospital
in three months and I want to continue.”
Matt’s quest, as he puts it, has given him a new
outlook on life, and on the accident which changed
him forever. While his rehabilitation - and with it
invasive surgeries - continues, Matt is looking to push
forward in 2020.
“It was a complete and utter freak accident,” says
Matt. “And I’m still not 100 per cent. I’m still on
this journey of recovery; I
don’t know where it’s going
to take me and how having
this disability will continue to
affect my life, but every day
is a challenge and every day I
try to do something to help.
“I’ve got a lot of support
and friends in the industry,
a lot of amazing chefs who
want to help, including Jean-
Christophe Novelli, who’s a
good friend of mine, and my
old mentor Andreas Antona,
so watch this space because
we’ve got some cracking
events coming up.”
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