Matthew Marshall, arrives from an Executive Chef position at the Ace Hotel. Matthew is no stranger to the Royal Automobile Club, having worked as Senior Sous Chef at Pall Mall under Philip Corrick in 2003/4. Cooking was on the cards early on for Matthew. “Cooking with my nan and my mother at a young age was what inspired me, or at the very least gave me my love and passion for food.” After leaving the Club, he worked as Executive Chef at Chamberlains, running not only the restaurant but also its events business. Highlights from his time there include cooking a meal at Trinity House for HRH The Duke of Edinburgh, who came to thank him and his team. “This was amazing; very personal and a real highlight of my career.” Another stand-out achievement was creating the award-winning afternoon tea at The Sanderson Hotel. Catering for large-scale events is something Marshall has considerable experience of too. “I did lots of big events, and the Smithfields Market anniversary has to be up there. My biggest event was a 3,000-cover barbecue in Canada Square for Credit Suisse.”

While naturally a calm, considered man, Matthew is thrilled about his post at the Club. “It’s a pinnacle job. There are not many jobs the size of it and with the history behind it, which is a major attraction for me. It’s a challenge, but I like a challenge.”