BCF Vice President Matt Davies continues amazing work for charity

In November 2025, chef Matt Davies hosted a charity dinner at Michelin-starred Lumière Restaurant, in Cheltenham.

Working alongside BCF member, Jon Howe, a phenomenal amount of £2,595 was raised and shared between Queen Elizabeth Hospital Charity and Hospitality Action. 

Guests at the sold out event enjoyed a fabulous menu comprising:

Sourdough

Ampersand Cultured  Butter,

Creedy Carver Chicken Butter.

Meadow Land Smoked Eel

Red Desiree Apple -

Sturia Oscietra Prestige Caviar

Smoked Pepper Dulce

Orkney Diver Caught Scallop

Pork Belly, Orange, Carrot, Anise

Creedy Carver Duck

Shallot, Coffee, Ginger Bread, White Chocolate

“Tequilla Slammer”

Cotswold Venison

Celeriac, Hen of the Woods, Red Cabbage

Parsnip

Milk, Biscotti Biscuit, Cinnamon

Canon Pyon Damson

Souffle, Yoghurt, Almond Milk

To date, Matt has raised £140,000 for charity.