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 MasterChefs: The Professionals in 2010 and most recently BBC2's Great British Menu in 2015.

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Matt describes his dishes as “bold” and talks of his food having “masculine flavours that pack a powerful punch” on the palate. “I’m big and Northern, and I think that comes through in the style of my food.”  Matt’s philosophy towards food is simple “eat well.”  Using locally sourced ingredients to create dishes inspired, if not dictated, by the seasons is a big focus for Matt.  By using the forgotten cuts, including offal and sweetbreads, the chance to be creative and gain maximum flavour is an aspect of cooking that really excites him.  “Taking the best ingredients through complicated processes” is a method Matt adopts to create phenomenal yet simple dishes. 

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 and his mentor, renowned head chef David Everritt-Matthias, made use of the restaurant’s fruitful kitchen garden whilst foraging for champignon and wild garlic in the abundant local countryside, recalling, “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 as ‘Michelin Rising Star’ in 2007. 
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. 

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