Sunday, 22 July 2018

Matt Worswick at The Latymer #MichelinStar

Good things come to those who wait. I first became aware of Chef Matt Worswick early in 2014 when I was invited by a PR company to The Warehouse in Southport, who had just appointed Matt with much fanfare. Of course, being the rarest of breed ‘an un-grabby blogger’, I politely declined the invitation but had every intention of going at some point as a full paying customer. Sadly, he’d moved on before I made time to visit. 

The press release at the time sung of Matt’s experience and accomplishments, which included stints at several Michelin starred restaurants, such as Le Champignon Sauvage under Everitt-Matthias, St Martin’s on the Isles of Scilly under Kenny Atkinson and under Simon Hulstone at the Elephant in Torquay. At the age of 26, Matt was awarded his first Michelin star, whilst at Glenapp Castle in Scotland. 

After a stint at the Wirral’s Thornton Hall Hotel (which I also failed to visit), I think it’s fair to say that a few eyebrows in culinary circles were raised when Matt was appointed head chef at the two Michelin starred The Latymer to fill the huge shoes vacated by Michael Wignall. When Michelin removed the two stars a few months later, I'm sure was not the fairy-tale ending for which everyone had initially hoped. 

However, Matt and his team dusted themselves off, pulled up their boots and worked their socks off to be awarded a star in their own right in the 2017 red guide. To me this shows great strength of character (which we also saw on TV’s Great British Menu) and respect goes to The Latymer for believing in and sticking with their man. 

The meal was exceptionally great value and service was of the highest calibre. Star dishes for us were the very good risotto and exceptional scallop dish.  


Parmesan Gougeres


Sourdough with butter and pork fat butter


Colchester Oyster – oyster emulsion, cured sea trout & sorrel granite


Risotto – wild mushroom risotto, cep & parmesan


Orkney Scallop – seared scallops, spiced Brixham crab, sauce américane & Attilus Oscietra caviar


Goosnargh Duck – roasted breast, Yorkshire rhubarb & confit duck leg croustillant


Raspberry – raspberry & vanilla bavarois, fresh raspberries & elderflower


Chocolate  Chocolate délice, milk crumble & yoghurt sorbet


Mas Amiel  Maury, Lafage, Roussillon, 2014


Canelés


Date of lunch: 21/07/18

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