Matt Worswick at the Latymer

Gold Award
££££
Modern European

Matt Worswick at the Latymer
Matt Worswick at the Latymer
Matt Worswick at the Latymer
Book a table

Call Matt Worswick at the Latymer to make a booking on:

or visit their website

SquareMeal Review of Matt Worswick at the Latymer

Gold Award

“My favourite outside London” says a fan of Pennyhill Park and its flagship Latymer restaurant. The elegant dining room has benefited hugely from a recent makeover, while fans think that chef Matt Worswick (one of SquareMeal’s ‘rising UK stars’ a couple of years back) “has really taken his menus to another level” in recent months. The result is sheer perfection in every department.

Food-wise, expect a succession of breathtakingly beautiful dishes presented via a series of tasting extravaganzas in the modern idiom, with fabulous offerings ranging from a pairing of Colchester oysters, which sees the molluscs poached and served with pickled apple, Attilus Oscietra caviar and marigolds, to a dessert of Yorkshire rhubarb and vanilla bavarois, hibiscus poached rhubarb and ginger beer. In between, there are even more “elegantly plated” Michelin-starred masterpieces – perhaps salt-baked celeriac, rémoulade, lovage and truffle Wild mushroom risotto with malt vinegar rice and parmesan or Roasted duck breast, seared duck liver, Waldorf salad and wholegrain mustard jus. If after all that you could squeeze in another bite there’s also always the option to add a cheeseboard, which comes packed with artisan European cheeses and all those little extra bits.

This is “incredible, creative and generous food” out of the top drawer. Meals are fleshed out with snacks and mini-courses, while the prestigious Pennyhill Park wine cellar provides “exceptional” drinking across the range. Knowledgeable service also strikes exactly the right note, without putting on airs and graces – “the chefs even came out to have a chat and go through the dishes”, noted one contented soul.

Ranging from five to ten courses, the tasting menus are a considerable price, but offer good value for money when you consider the work gone into each dish behind the scenes. Five courses at dinner will cost you £69, while ten courses cost £100 per person.  

 

Good to know

Average Price
££££ - Over £80
Cuisines
Modern European
Ambience
Fine dining, Luxury, Quiet conversation, Traditional
Other Awards
One michelin star, SquareMeal Gold List
Food Occasions
Dinner, Lunch, Sunday roast
People
Celebrations, Romantic, Special occasions

Matt Worswick at the Latymer is featured in

UK's Top 100 Restaurants UK's Top 100 Restaurants 2018

Location for Matt Worswick at the Latymer

Pennyhill Park, London Road, Bagshot, Surrey, GU19 5EU

01276 486156

Website

Opening Times

Lunch
Mon Closed
Tue Closed
Wed Closed
Thu Closed
Fri Closed
Sat 12:00-13:30
Sun 12:00-13:30
Dinner
Mon Closed
Tue Closed
Wed 19:00-21:00
Thu 19:00-21:00
Fri 19:00-21:00
Sat 19:00-21:00
Sun 19:00-21:00

Reviews of Matt Worswick at the Latymer

Share your thoughts with other diners

Write a review


1 Review 
Food/Drink
Service
Atmosphere
Value

Paul A

We'll be back
29 January 2019  
It is easy to see why Matt Worswick has hit the heights of the Good Food Guide Top 50 with his devotion to the showcasing of familiar ingredients in unfamiliar taste combinations, the excellent wine pairings and the unfailingly helpful and knowledgeable front of house staff. We were struck by how difficult we found it to say which was our favourite dish on the seven course tasting menu when asked by the staff, because they were all individually delicious in making their own particular contribution to the overall balance of the meal. Another plus point was the extra information relating to each dish noted on printed cards and “served” at the same time as the food. Attention to detail was very much in evidence, a good example being the ability to choose the five course menu wine flight with the seven course menu dinner, which we did, although we ended up having an extra glass as the list contained a couple of other tempting beauties. The meal started with the inevitable gougères, this time with a truffle sprinkle, little ice cream cones with smoky baba ganoush and a wonderful pairing of Iberico ham and bergamot gel, and then good sourdough bread was served with a lovely black garlic spread with a taste of liquorice. None of these counted as one of the seven courses, as would have been the case at some Michelin star restaurants we have eaten in recently. The freshness of the poached oyster was evident and enhanced by the Oscietra caviar and the contrasting pickled Granny Smith apple cubes and juice and the tang of calendula. Normally we would feel hard done by to find two vegetarian dishes on a tasting menu, but, given the fact that such dishes are apparently very labour-intensive to put on the table and that they were quite stunning, we could not but approve in this case. We love celeriac and when it is salt-baked, served with super remoulade and a lovage sauce and Australian truffle and taken to new heights by a brilliant truffle ice cream, we are more than happy. Risotto is risotto - or is it? Artistic presentation playing off wild oyster mushroom against wild, crunchy rice made to appear almost black by some excellent malt vinegar powder and then paying respect to the classic version with a background of parmesan made for a dish that would deserve its place on any menu. It was interesting to consider the air miles involved in the next dish - top-class Orkney scallop and Brixham crab brought together with pickled sea aster with possibly a different origin again, but what a meeting of terrific tastes, especially when accompanied by the best crab sauce we’ve had outside Cornwall! The superlatives didn’t end there, either. The duck main dish was outstanding, with mouthwatering roasted breast and sensational seared liver with a mustard jus and authentic Waldorf salad contrast. The menu finished on a high with two desserts, poached pear on a brandy snap base with a sensational toasted almond ice cream, and a brilliantly balanced chocolate delice, milk crumble biscuit and yogurt sorbet. In addition, even the fresh mint tea was of the highest order, as were the petits fours, and this confirmed our impression that the whole dining experience had been very carefully curated. The solitary false note for us was that the dining room had not been significantly updated since our last visit and was decidedly out of tune with the lightness and modernity of the cuisine. Nonetheless we have certainly joined those who consider that Matt Worswick is deserving of more than one Michelin star.
Food & Drink
Service
Atmosphere
Value

Other restaurants near Matt Worswick at the Latymer

Check availability
Back to restaurant
Complete your booking

You are requesting to book Matt Worswick at the Latymer for people on at .


Select a special offer

These offers are optional, and there's no commitment.


Error adding booking details, please try later.

First Name is required field
Last Name is required field
Email Address is required field
Phone Number is required field
Diner First Name is required field
Diner Last Name is required field

By clicking 'complete booking' you agree to the SquareMeal User Agreement