Matt Worswick, head chef at the Latymer, earned a Michelin star aged 26. He grew up in inner-city Liverpool and went on to work with David Everritt-Matthias at Le Champignon Sauvage. Last year, he...
The Times Miscellaneous Recipes
A delicious summer dessert recipe for a Strawberry and Vanilla Parfait from chef Matt Worswick.
Roast wood pigeon with black pudding and baby beets by Matt Worswick
Seared sea bass with salt-baked heritage carrots by Matt Worswick.
Recipe for Seared Sea Bass with Salt Baked Heritage Carrots - Great British Chefs
Succulent scallops always a favourite, Matt Worswick pairs with them the crunch of crispy chicken and the mild sweetness of leek.
Decadent & Delicious
Chef Matt Worswick's recipe for indulgent roast wood pigeon with black pudding and baby beets.
Chef Matt Worswick's sophisticated take on an indulgent foie gras parfait recipe with apricot and chamomile granola.
Chef Matt Worswick pairs succulent scallops with crispy chicken, leeks and dill.
This tempting dessert from Matt Worswick combines different preparations of strawberry with luxurious vanilla for a really stunning dish.