A delicious summer dessert recipe for a Strawberry and Vanilla Parfait from chef Matt Worswick.
Chef Matt Worswick's recipe for indulgent roast wood pigeon with black pudding and baby beets.
A chocolate aero dessert recipe from chef Matt Worswick, served with a yoghurt sorbet, chocolate mousse and salted caramel.
Chef Matt Worswick's great recipe for seared sea bass with delicious salt-baked heritage carrots.
Chef Matt Worswick's sophisticated take on an indulgent foie gras parfait recipe with apricot and chamomile granola.
An individual serving of the £10,000 pudding made by Michelin star chef Matt Worswick, 28, who is executive chef at Wirral's Thornton Hall Hotel.
This tempting dessert from Matt Worswick combines different preparations of strawberry with luxurious vanilla for a really stunning dish.
Chocolate aero with dark chocolate mousse and salted caramel by Matt Worswick.
Great British Menu: Liverpool chef Matt Worswick shares his favourite recipe - Liverpool Echo
Seared sea bass with salt-baked heritage carrots by Matt Worswick.
Chef Matt Worswick pairs succulent scallops with crispy chicken, leeks and dill.
A twist on a classic parfait, Matt Worswick uses shavings of frozen foie gras to make a savoury delight, packed with strong flavours and a range of textures.
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Roast Wood Pigeon Recipe with Black Pudding - Great British Chefs
CHEF'S NOTES: Matt Worswick