Michelin Starred Head Chef, Matt Worswick

Having grown up in Old Swan, inner-city Liverpool, Matt was brought up on classic, homely cooking.

Spending summers with his grandmother on The Isle of Man, Matt saw first hand the benefits of growing your own fruit and vegetables, and her waste not, want not philosophy has stuck firm as an ethos he follows to this day.

A familiar face to foodie television viewers, Matt has appeared on BBC1's MasterChef: The Professionals in 2010 and most recently BBC2's Great British Menu in 2015.

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“I’m very pleased to have retained our Michelin star, the dedication from all the team is a testimony to the rewarding accolade!”

- Chef Matt Worswick

“I believe in creating bold flavours using seasonal ingredients that are sympathetically produced to create memorable dining experiences.”

- Chef Matt Worswick

Matt’s love of nature’s larder is reflective of his time at the 2 Michelin-star 4 AA Rosette Le Champignon Sauvage in Gloucestershire where he met his mentor, renowned head chef David Everritt-Matthias,a leading pioneer at the foraging momentum. Recalling this time, Matt reveals that “It wasn’t foraging because it was fashionable, it was foraging because it was free, and, more importantly, fantastic.”  It was here that Matt had the opportunity to develop his own style, indulging his passion for creating clean dishes using simple and often cheaper cuts of meat to transform them into something spectacular, describing the French Cotswolds restaurant as “one of the most influential places” he has worked. 

Matt’s need to earn a living was the start of his career and a ‘no experience required’ apprenticeship caught his attention at The Crofters Hotel, Lancashire where he enjoyed his first taste in the kitchen. Matt quickly advanced with a move to The Isles of Scilly as an apprentice chef at St. Martins-on-the-Isle, an award winning 3 AA Rosette restaurant.  It was under the supervision of head chef Kenny Atkinson that Matt learned the foundations of what would become a Michelin level culinary skill set and it was here that he was recognised with a ‘Michelin Star’ in 2008. 

Matt went on to be Sous Chef at the Relais and Chateaux Gravetye Manor in West Sussex followed by Head Chef at the 3 AA Rosette, 5 Red Star Glenapp Castle where he was awarded a Michelin star at the tender age of just 26 years old.  Matt then went on to enjoy his Executive Head Chef position at the 4 AA Star Hotel and 3 AA Rosette Thornton Hall Hotel & Spa in the Wirral leading a team of 29 chefs across its busy banqueting, brasserie and fine dining restaurant and joined us here at The Latymer in March 2016. Since then, Matt has been awarded with 4 AA Rosettes and a Michelin star, an accomplishment attained in his own right.


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