i would like to:


book now

i would like to book:


Get to know Head Chef Matt Worswick at The Latymer

How did you get involved with food? My love for food initially started with trying different foods at home and in restaurants. It was only when I decided to apply for a part time job in the kitchen in my teenage years that I truly realised the passion that I have for cooking. Little did I know then where this passion would lead me.

What is your food philosophy? The philosophy behind my food is to create bold flavours using the very best seasonal ingredients that are sympathetic to the environment. It is this food philosophy that inspires me most when creating dishes because I always find that it is the texture, flavours and colours of those amazing ingredients that really bring my dishes to life.

What ingredient could you not live without? I don't think I can live without Coffee. It’s the key ingredient that keeps me going throughout the day from the moment I get up till late at night in the kitchen.

Who would your dream dinner party guests be? My ideal dinner party invitation list would consist of Fanny Cradock and Keith Floyd. I also would love to invite Gandi, Nelson Mandela and Napoleon. I guess they are just a great bunch of fascinating people that I would be honoured to cook for.

What is one cool thing about working at The Latymer?I am always proud to say that we get the opportunity to be the best that we can be! Attaining a Michelin star and 4 AA Rosettes recently has been an amazing achievement and the team and I are still absolutely over the moon.

What would people be surprised to find in your fridge? Sushi. I love everything about sushi: its texture and of course its ability to create such a punch of flavour behind every sushi roll.

What is your go to menu item when eating out? This has to be Chicken liver parfait. It's my favourite when eating out at my local pub with my family.

What is your go to Signature Drink? That's a Bloody Mary. I love a good Bloody Mary but it’s got to be a spicy one!

What advice do you have for young chefs who aspire to be an award-winning Michelin-starred chef? From experience, I can say that you've got to work hard, listen and learn the craft first! I have worked under numerous great chefs over the years, have had Chef mentors and let myself get inspired by other talented chefs within the industry and it's this guidance that has shaped me and transformed me to who I am as a Chef today.