Matt Worswick

Matt Worswick

Matt Worswick

A move to Scotland followed, to begin a role as head chef at Glenapp Castle on the Ayrshire coast of West Scotland. Aged just twenty-six, he held the restaurant’s Michelin star. He told us: ‘My food there was heavily influenced by David Everitt-Matthias. We were in the countryside and it was hard to get supplies, but we had our own kitchen garden which was quite nice. We had wild mushrooms, but here we were foraging because we needed it, because it was a necessity. The food was classical, as we were inside a castle, but we updated it a bit, gave it a twist.’

In 2014, returning to the region of his birth, he took responsibility for the kitchens at Thornton Hall Hotel and Spa, on The Wirral. Here he was charged with improving what was already an excellent kitchen, with three AA rosettes. His menu at the hotel included delicate starters such as scallops with leek and dill, alongside richer offerings like fois gras parfait with apricot and chamomile granola. Hearty mains ranged from Roast wood pigeon with black pudding and baby beets to Seared sea bass with salt-baked heritage carrots. Luscious desserts of chocolate aero, dark chocolate mousse and salted caramel and Gariguette strawberry and vanilla parfait rounded out the meals.

He told us: ‘I’m big and Northern, and I think that comes through in the style of food. No thrills, but just great, great flavours. I’m not here to baffle people with the food that I’m doing. We’re just trying to make the restaurant as busy as possible and get the quality through the roof. My food shouts out its flavour and it can be quite rich. I’ve been to places where there’s eighteen things on the plate and you’re trying to work out which flavours go together. People who eat in my restaurant will know what they’re eating, without even reading the menu.'

In 2016, Matt left Thornton Hall to take up a head role as head chef at The Latymer, replacing Michael Wignall. Matt spent the next three years at the Surrey restaurant, winning a Michelin star and retaining The Latymer's reputation as one of the best fine dining restaurants in the country. At the tail end of 2019, he accepted a role with Jason Atherton to oversee The Shanghai Edition Hotel in China as executive chef.