Matt Worswick fell into his life as a chef purely by happy accident and boy, aren’t we glad about that! Growing up in Liverpool, in a family where homely classics graced the table on a daily basis in an unrefined but always delicious manner, Worswick was always a fan of good taste, but it was only when he went for a job as an apprentice chef simply to pay the bills that he discovered his true love for the art.
Half and hour into his first shift, Worswick claims that found the experience amazing. The fast pace, the pressure, the sense of satisfaction when delivering a great meal. This was something he could do more of – and he did. Quickly moving onwards and upwards in the dining industry, Worswick soon found himself in more serious kitchens, such as Teän at St. Martins-on-the-Isle on The Isles of Scilly, working with Kenny Atkinson, where he feels his training really began.
Later, when his skills were really becoming quite honed, Worswick landed a position at legendary two-star restaurant, Le Champignon Sauvage, working under David Everritt-Matthias. This is where he truly came into his own, inspired by phenomenal food and exquisite presentation that he still carries with him in his personally developed menus at The Latymer today.
At the age of 26, Matt Worswick won his first Michelin Star for his work as head chef at Glenapp Castle on the Ayrshire coast of West Scotland and now, he holds one at The Latymer.