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Founder of The Crispy Cod, Mathew Williams tells us of his journey in the Fish & Chips industry, from the age of 14 right up to where he is today, about on embark on opening his second shop.

1996, age 14, Mathew began to wash dishes for a local bar / restaurant whilst still in comprehensive school. After leaving school following the completion of his GCSE exams, Mathew took a catering course in Bridgend collage where he studied for 2 years. Aged 18, Mathew took his first job as a Commis Chef for a popular hotel chain in the Cardiff City Centre. In 2002, aged 20, an opportunity arose for Mathew in Cardiff Bay where he took the position as the restaurants Chef de Partie.

Age 21, Mathew was asked to join the Welsh National Culinary Team where he travelled Europe visiting catering events, taking part in exciting food competitions and promoting the culinary profile of Wales. 18 months later, moving away from Cardiff, Mathew took his first Sous Chef position in a Newport establishment, which whilst Mathew was working there, took the title of Wales’ best restaurant. From 2006-2008, Mathew underwent work experience in Chippenham and again later in Oxford at 2* Michelin restaurants where he trained from some of the best chefs in the country.

In 2008, age 26 Mathew had the opportunity to return to his local restaurant where he washed dishes 14 years ago, this time leasing the kitchen and taking the role of Head Chef for his own business. Mathew strived in this position and 2 years later had the opportunity to purchase premises, allowing him to fulfil his dream of opening his own shop and being his own boss. The building based in the heart of Tonyrefail was derelict meaning a full refurb was required and after a busy few months, The Crispy Cod was born… The rest is history.

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