Matthew Sherry

The Path

The discipline of service, mise en place, and daily consistency was established early at Castle Terrace in Edinburgh, where Matthew Sherry began as chef. That first role sits at the point where technique and pressure meet: a serious kitchen leaves little room for noise, and the work is learned through repetition, timing, and the demands of the pass. Responsibility expanded at Northcote in Lancashire, where Matthew Sherry became Head Chef until 2021. A head-chef role asks for more than execution; it requires control of pace, standards, and the ability to keep a menu coherent from one season to the next. In that sense, the move from Castle Terrace to Northcote reads as progression through responsibility, not a break from the same craft line. Since 2021, Matthew Sherry has been Head Chef of Number One at The Balmoral. The return to Edinburgh gives the appointment a clear local continuity: the city that began his professional work is also the city where he now leads one of its best-known dining rooms. The role places him in a kitchen where precision is expected, and where the accumulated experience of earlier posts is meant to show in the daily standard.

The Work Today

At Number One at The Balmoral, Matthew Sherry’s work is defined by seasonal Scottish produce. That choice ties the kitchen to the market and the calendar, with the menu shaped by what is available at its best rather than by fixed habit. It is a practical discipline: source well, cook cleanly, and let seasonality set the frame. That approach is spelled out in his own words: “The detail on each dish has been carefully designed, from sourcing seasonal ingredients to the way they are displayed and plated, everything has been thoughtfully considered.” The point here is process. Ingredient selection, display, and plating are treated as connected decisions, not separate finishing touches. The dish is built by the same attention at each stage. The guest experience is part of that same working standard. “We will ensure that we continue to deliver a truly special experience for every guest.” Read alongside his earlier roles, the line is less a flourish than a statement of continuity: the habits formed at Castle Terrace, the responsibility held at Northcote until 2021, and the Edinburgh return in 2021 all feed into the present service at Number One.

In Their Words “The detail on each dish has been carefully designed, from sourcing seasonal ingredients to the way they are displayed and plated, everything has been thoughtfully considered.”

Acclaim

The clearest markers in Matthew Sherry’s record are the roles and dates themselves: Head Chef at Northcote until 2021, then Head Chef at Number One at The Balmoral from 2021 onward. Those entries show a career built through named kitchens rather than through noise around the work. The 2021 move back to Edinburgh also gives the timeline a firm anchor. Castle Terrace marks the beginning of the professional line; Number One at The Balmoral marks its current point. Between them sits the working evidence of a chef whose career has moved by responsibility, not by reset.