National Chef Day

Executive Chef Paul Mattocks

Paul Mattocks is the Executive Chef of the VSC Events Team, he is also the Chairman of The League of Club Chefs and leads an enthusiastic and talented Kitchen Brigade to deliver delicious in-house catering. With Paul in charge, it’s no wonder that the Events Team at the VSC are seeing such an increase in bookings for all kinds of events.

1)      What made you want to become a chef?

"During my time at school I knew that I favored creative subjects (woodwork, home economics, metal work etc) over the academic; I also had a lot of interest in the armed forces. Thankfully, I was lucky enough to combine the two and I was trained as a chef through the armed forces."

2)      What has been your favourite event to prepare the catering for at the VSC?

"I thoroughly enjoy composing the meals for the quarterly Wine and Dine evenings, as they are always planned thoughtfully to provide luxury, high end meals. It is our opportunity to use great quality ingredients creatively, to showcase our best on a plate."

3)      If you had to eat one meal for the rest of your life what would it be and why?

"Steak and Chips. Actually, I’m going to change that to Tandoori Chicken, I do like a tandoori chicken. Ok, I’ve changed it again! Tandoori mixed grill would have to be it for me…got there in the end."

4)      What is your favourite thing about working at the VSC?

"I would say my colleagues in the kitchen is my favourite thing about working here; we are a close-knit team, who undisputedly work skillfully and effectively as a team."

5)      What is your favourite type of event to cater for?

"My preference would be big events, where you must competently manage a lot of different factors at the same time whilst still maintaining a high quality of food."


Head Chef Anil Dabre

Anil has been a Chef for over 17 years.  He trained and worked in the Oberoi Hotel group in Mumbai before working for Royal Caribbean on Cruise Ships.  He came to London in 2006 and worked for the Kempinski Group before Joining the Club in 2011.

1)      What made you want to become a chef?

"After I finished studying, I was unsure what to do however, chef culture was very big in India at the time I was growing up, so there was already an interest there. Luckily, my brother was already a pastry chef working for one of the top hotels in Mumbai, alongside my uncle who was also a chef in the same hotel, so I had a great opportunity to build my cooking skills. I then went to work on a cruise ship for 7 years, until I finally decided to settle down in the UK to further pursue my passion of becoming a top chef."

2)      What has been your favourite event to prepare the catering for at the VSC?

"Without doubt, my favourite event at the VSC (which is also one of my proudest moments) was the Craft Guild of Chef’s event that we held, it was so successful and I would say a real turning point for the catering team here at the VSC. It is always great to get amazing feedback from the meals that we create, but to get the same recognition from other remarkable chefs, was an especially monumental moment for me."

3)      If you had to eat one meal for the rest of your life what would it be and why?

"Nice roasted lamb, with mint sauce and roast potatoes. Or now that I think about it, maybe Tandoori fish with a fresh salad."

4)      What is your favourite thing about working at the VSC?

"The spirit! Not only that but the teamwork, communication, and the kindness of, not only the kitchen staff, but all the employees and management at the VSC; it is a genuine family here."

5)      What is your favourite type of event to cater for?

"Big events as they are more challenging, but a lot more rewarding!"


Try our food now, book a table catering@vsc.co.uk or book your next event at the VSC, get in touch now. events@vsc.co.uk

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