Matt Worswick grew up in Old Swan, an inner-city area of Liverpool. He told us he grew up eating ‘homely food – it wasn’t gastronomical, but it was tasty. Definitely tasty. It was just Liverpool household classics really.’ He spent his summers on The Isle of Man, where his grandmother lived: ‘She would grow her own vegetables, so it was a very different environment over there, especially foodwise, compared to Liverpool city centre. She was a member of the Women’s Institute which obviously helped with the brief for Great British Menu.’
Like many chefs, it was economic imperative that first got him into the professional kitchen: ‘I needed a job! It’s not very glamorous is it? I looked on a catering website and there was a posting for an apprentice chef – no experience necessary. So I thought ‘I can do that!’ I went to the interview and got it. About half an hour in I thought ‘This is amazing, I love this!’ The time went really fast, every day was different and I loved the pressure of service. It was great, I loved the whole atmosphere.’
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