COOKING in a castle has got Glenapp’s new head chef Matt Worswick all hot under the collar.
The 25-year-old has already built up a pretty impressive culinary chronicle, joining Glenapp from a two Michelin-starred, 4 AA Rosette background.
But he could not contain his excitement when he spoke to the Gazette about taking up his first head chef post in the Carrick countryside.
Most recently sous chef at Le Champignon Sauvage in Cheltenham, Matt found out would be taking up residency in Glenapp’s pretigious kitchen only two weeks ago.
He now faces two months of moving, menu-planning, and recruiting a new team before the award-winning Ballantrae hotel reopens for the 2013 season on March 27.
“There are a lot of preparations to be put in place and menus sorted out, but I am very very excited,” he said. “I just need to focus on the job in hand and hit the ground running, which I will certainly do.”
Matt, who describes his food as “very natural, seasonal and focused on flavours”, said he intends to use as much local produce as possible from Glenapp’s abundance of natural ingredients.
“Using produce from its own estate is a chef’s dream really, and I can go foraging on the beach!” he added.
As for the prospect of joining the “remote rural” community of Ballantrae, where he and wife Eva will live on the Glenapp Estate, Matt is not perturbed. In fact, he said he relishes the quiet life.
Having worked in St Martin’s on the Isles of Scilly for four years - an island of less than 250 hectares and a population of around 150 people, with no roads or street lights, and only a pub, bakery, and Post Office for entertainment - Matt said the Carrick area will be a “mild metropolis”.
“Glenapp Castle is such an amazing place. It has got such a great reputation in the industry, not just in Scotland but in the whole of the UK, so when I heard I had the job it was absolutely fantastic,” said Matt, “for a first head chef role you can’t ask for much more.”
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.”
Matt is currently looking for capable kitchen staff to join him at Glenapp in March. Anyone interested in the roles available should contact Matt directly at firstname.lastname@example.org.