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from thetimes.co.uk

Matt Worswick’s gooseberry cake

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...

from Great British Chefs

Roast wood pigeon with black pudding and baby beets

from Great British Chefs

Seared sea bass with salt-baked heritage carrots

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from Great British Chefs

Gariguette strawberries and vanilla parfait

A delicious summer dessert recipe for a Strawberry and Vanilla Parfait from chef Matt Worswick.

from Great British Chefs

Scallops with leeks and dill

Succulent scallops always a favourite, Matt Worswick pairs with them the crunch of crispy chicken and the mild sweetness of leek.

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from Great British Chefs

Chocolate aero with dark chocolate mousse and salted caramel

from liverpoolecho

Great British Menu: Liverpool chef Matt Worswick shares his favourite recipe

Great British Menu: Liverpool chef Matt Worswick shares his favourite recipe - Liverpool Echo

from Great British Chefs

Foie gras parfait with apricot and chamomile granola

Chef Matt Worswick's sophisticated take on an indulgent foie gras parfait recipe with apricot and chamomile granola.

from Great British Chefs

Chocolate aero with dark chocolate mousse and salted caramel

A chocolate aero dessert recipe from chef Matt Worswick, served with a yoghurt sorbet, chocolate mousse and salted caramel.