The Latymer - Michelin Star Restaurant within Pennyhill Park

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Matt Worswick at The Latymer

Matt Worswick at The Latymer

Set within 123 acres of lush countryside in Bagshot, Surrey, Pennyhill Park is a luxurious Country House Hotel and Spa, and The Latymer is located in one of the oldest parts of the great house. It is a fine dining restaurant, offering bold flavours in dishes using locally sourced ingredients inspired by the seasons, and meticulously overseen by Matt Worswick.

Matt’s love of nature’s larder is reflective of his time at the 2 Michelin-star 4 AA Rosette Le Champignon Sauvage in Gloucestershire, where he met his mentor, the renowned David Everriitt-Matthias, who was a great promoter and advocate of foraging. Recalling this time, Matt reveals that “It wasn’t foraging because it was fashionable, it was foraging because it was free, and more importantly, fantastic.” It was in this French Restaurant in the Cotswolds that Matt had the opportunity to develope a passion for creating clean dishes using simple and often cheaper cuts of meat to transform them into something spectacular. Matt 's career has placed him in some amazing kitchens in the UK, stretching as far as The Isles of Scilly at St. Martins-on-the-Isle, an award winning 3 AA Rosette restaurant. It was under the supervision of Head Chef Kenny Atkinson (Now Chef/Owner of Michelin Star House of Tides) that Matt learned the foundations of what would become a Michelin level culinary skill set, and it was here that he was recognised with a ‘Michelin Star’ in 2008. Matt went on to be Sous Chef at the Relais and Chateaux Gravetye Manor in West Sussex followed by Head Chef at the 3 AA Rosette, 5 Red Star Glenapp Castle, where he was awarded a Michelin star at the tender age of just 26 years old.



We first met Matt when he was working as Executive Head Chef position at the 4 AA Star Hotel and 3 AA Rosette Thornton Hall Hotel & Spa in the Wirral, leading a team of 29 chefs across its busy banqueting, brasserie and fine dining restaurant. He was making one of many appearances on the BBC, in BBC 2's Great British Menu in 2015, and his face will be very familiar to foodie television viewers. In 2016 he joined The Latymer, where we have regularly supplied him since with British Rose Veal, Venison and Goosnargh Ducks. Since his last career move, Matt has been awarded with 4 AA Rosettes and a well deserved Michelin star.

"I first started working with the Welsh Wagyu Beef from Alternative Meats when I was at Thornton Hall, and it became apparent very quickly to me that I had discovered a gem in terms of suppliers. Nothing is too much trouble for the girls and they will always go the extra mile to ensure their Chefs are well looked after. That service, along with the superb products they source with diligence and care, makes them a top supplier in my book".

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