Matt Worswick and Matt Ellis - representing the North West at the Great British Menu

PUBLISHED: 16:34 17 September 2015 | UPDATED: 18:24 17 September 2015

Matt Worswick and Matt Ellis

Matt Worswick and Matt Ellis


We catch up with two of the North west representatives at this year’s Great British Menu

Thornton Hall LuncheonThornton Hall Luncheon

The Lawns – Matt Worswick

How long have you been a chef?

Ten years. I’ve been fortunate enough to work in some of the country’s best kitchens since I was 18. I became the youngest chef in Scotland to achieve a Michelin star while at the luxury Glenapp Castle Hotel in Ayrshire in 2013, which is a huge career highlight. I’ve also worked with some fantastic chefs including David Everitt-Matthias at Le Champignon Sauvage and Simon Hulstone at The Elephant. Those guys really honed my skills and passion and inspired me to keep pushing forward.

What is your favourite dish to cook?

That’s impossible to answer because there’s so much I enjoy about cooking lots of different dishes. I think that’s what being a chef is all about taking pleasure from the different processes and techniques, as well as the changing seasons and what that means for local and seasonal produce. What’s your dream ingredient?

I love ceps as a primary ingredient, the taste and smell is amazing and they’re so versatile. They scream autumnal food. Autumn is my favourite season.

Peckforton Castle LuncheonPeckforton Castle Luncheon

Peckforton Castle – Matt Ellis

How long have you been a chef?

Coming up to 20 years now. Where has the time gone!

Which chefs inspire you?

I am inspired by my own team. To see them all grow and become skilled individuals is a fantastic perk of the job that is seldom mentioned. I would also have to say that Simon Radley was my biggest inspiration when I was training.

Where is the best place you’ve ever eaten?

The best place I’ve eaten recently was Alimentum in Cambridge. The food was outstanding and the service and wines complimented the experience perfectly. Chef Patron Mark Poynton is a fellow northern lad and my old sous chef Rich Rogerson is his head chef.

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