Heavily influenced by friend and mentor David Everitt-Matthias, Matt Worswick favours bold dishes executed with elegance and sophisticated. His style aims to emphasise the quality of his ingredients, allowing individual flavours to shine through so that, in his words, 'people know exactly what they're eating'.

His main courses, such as Seared sea bass with salt-baked heritage carrots and Roast wood pigeon with baby beetroot, are thoughtful, vibrant dishes with stunning presentation. For a fantastic chocolate mousse recipe try his Chocolate aero with salted caramel, a decadent pudding fit for any sweet-toothed chocoholic.