After suffering a life changing accident, much-loved Michelin-listed chef Matt Davies has turned his attention to bringing through talented young cooks 

Tell us about your cooking

My cooking is modern with classical twists, flavour-driven, uncomplicated and simple – and with respect to the seasons at all times.

How did you become a chef?

I started cooking at a very early age. There was only me and mum at home and after school I would make my signature cheese and potato pie with baked beans. I trained at Solihull College of Technology in 1985 under chef lecturers Richard Brocklesby and Nigel Duncan. While at college, I worked for chef Peter Inger, then of the Albany Hotel, Birmingham.

After finishing college, I worked at the Savoy Hotel in London and then went to work for eight years under Michelin star chef Andreas Antonna. I can claim to be his first ever apprentice! I personally owe much gratitude to Andreas who taught me the respect and the ethos of a professional chef.

Before my accident I was responsible for an 80-strong brigade, spread across six Michelin-listed and multi-AA Rosette fine dining sites across the Midlands. I am vice-president of the British Culinary Federation, helping young chefs develop through competitions and mentoring.

What do you eat when at home?

Home cooking is very traditional for us. My wife Tina is a great cook, we indulge in beautiful roast beef and Yorkshire pudding, risottos, pasta and homemade pies, with buttery mash and cabbage.

Who’s the best chef in the world and why? And who’s the best in Brum?

The best chef in the world is a very difficult question as there are many who have become living legends. Respect has to go to original masters, such as the Roux brothers, Nico Ladenis, Pierre Koffman, Thomas Keller, Heston Blumenthal, Anton Mossiman, Marco Pierre White, Gordon Ramsay and Joan Roca. All have had a major role in our profession. There are many great chefs in Brum but for me Andreas Antona is the godfather of Midlands cooking.

Is the customer always right?

Yes, the customer is always right because we aim to please. But obviously opinions do vary with different styles of cookery.

Share a cooking tip

My one and only cooking tip… don’t forget to season!!!

What was your favourite food as a kid?

My favourite plate of food was mum’s roast pork belly, mash, peas and carrots.

Food heaven and food hell?

Heaven would be dry aged rib eye steak, triple cooked chips in dripping with béarnaise sauce. Food hell is anything with sprouts in – never liked them as a kid and I still shudder at them now!

What’s the most unusual thing you’ve eaten?

That’d be sea urchins. They still fascinate me today. Very unusual but delicious.