DINING at award-winning Ballantrae hotel Glenapp Castle will be “on course” come March with the addition of a new head chef.
Matt Worswick joins Glenapp from a two Michelin-starred, 4 AA Rosette background - having previously worked as sous chef at Le Champignon Sauvage in Cheltenham; Lords of the Manor in Gloucestershire; and with Michelin-starred chefs Kenny Atkinson at St Martin’s on the Isles of Scilly and Simon Hulstone at the Elephant in Torquay.
Previous head chef Adam Stokes last month departed Glenapp after five years to open his own restaurant in Birmingham.
Matt, who describes his food as “very natural, seasonal and focused on flavours”, said: “I’m really excited to join Glenapp Castle and am looking forward to all the amazing Scottish produce. The hotel has its own garden and I can’t wait to work with the wild foods and seafood there.”
Matt will continue to serve a daily changing three course gourmet lunch menu and a six course gourmet dinner menu.
Fay Cowan, who runs Glenapp Castle with husband Graham, said: “Matt’s pedigree is perfect for us and we’re really looking forward to working with him. We’re certain that his talent and creativity can only add to the already fantastic standard of cuisine at Glenapp Castle.”
Glenapp Castle repens for the 2013 season on Wednesday March 27. The castle is open to non-resident diners for lunch, afternoon tea or dinner. A prior reservation is required.