Matt Worswick


The Latymer at the Pennyhill Park Hotel
London Road, Bagshot, UK

Originally from Liverpool
(and a true Red!), Chef Matt Worswick has worked in some of this country’s most amazing kitchens giving him a wealth of experience that led to his first Michelin star at the age of only 26. With various TV appearances, including Masterchef The Professionals and Great British Menu, Matt’s familiar face can be found gracing the sumptuous dining room at The Latymer. Taking over from Michael Wignall, Matt cooks bold and flavoursome food at this stunning property. We are pleased to welcome Matt as our August Chef of Chef Works…

Chef Matt in his kitchen at The Latymer.

1. Your restaurant/role:
Head Chef at The Latymer.
2. Describe your kitchen:
Fine dining and Michelin starred.
3. Favourite Chef Works item and why?
My Trieste Premium Chef Coat – super comfortable, professional and smart.
4. First job:
At Liverpool’s Lime Street Station I worked part-time making burgers at Burger King.
5. Favourite cookbook:
The Ritz London: The Cookbook by John Williams MBE.

Chef Matt inside the stunning dining room at The Latymer.

6. Your awards:
1 Michelin star, 4 AA rosettes, 7/10 Good food guide.
7. Your cooking inspiration:
Impeccable ingredients.
8. Your speciality dish:
Our Chocolate Delice has been on our menu since day one, so I’d say that dish.
9. Favourite dish to eat:
Sushi. I ate at Endo in London recently and it was amazing!
10. Weirdest thing you ever ate:
Pigs testicles in Czech Republic, they’re big fans of offal there.
11. Favourite ice cream flavour:
Salted Caramel is my favourite.
12. Favourite drink:
13. Favourite wine:
Krug Champagne.
14. Who would you most like to cook for?
My Grandparents, as they never got to see me become a Head Chef.
15. And who would you least like to cook for?
My twin sister as she is a really fussy eater!!
16. Favourite things to do when not cooking:
Looking after my son Oscar.
17. Your latest project:
Generally just improving the food and experience at The Latymer. I’m always looking for new ideas for dishes, but constantly refining the food on offer at the moment.
18. Favourite city and why?
Liverpool! Where I’m from. Liverpool Football Club is my favourite team and the city itself is always bustling. Lots of things to do and plenty of good craic!
19. Your greatest indulgence?
Eating out, generally in Michelin starred places.
20. And finally, your all-time best culinary tip?
I went to Denmark to the 2 star Michelin, Henne Kirkeby. It was a great dining experience, so that would be my tip, to eat in new places and try different food.

Chef Photography:
David Lindsay

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