At just 31 Shropshall has been awarded over 50 medals from national and global competitions; has worked in world famous kitchens, including the Waterside Inn in Bray with Alain Roux; is captain of the British Barbecue Team and lectures at the Birmingham College for Food and Drink, yet he insists he still has vast amounts to learn and looks to his idols Prue Leith and Raymond Blanc for inspiration, admiring them not only for their knowledge and respect for food but for their irrefutable business acumen.

With Shropshall’s affection for traditional British fare it is no wonder that gravy plays an integral part on his menu; using it in a myriad of dishes, ranging from Ragout of Field Mushrooms to Hot Game Pie.

Mathew concludes that the secret to creating great gravy is all about using quality ingredients to develop a flavour that complements the dish, and acts as the perfect finishing touch. He believes that the NEW range of Chef products from Bisto tick all the boxes.