Glenapp Castle in Scotland has appointed Matt Worswick, sous chef at the two-Michelin-starred Champignon Sauvage, as its new head chef.
Worswick will join the Michelin-starred Glenapp Castle, a Relais & Châteaux property on the South-west coast of Scotland, in March, replacing former head chef Adam Stokes, who has left to open his own venture in Birmingham. It is Worswick's first head chef position.
Worswick spent two years at Le Champignon Sauvage, in Cheltenham, with chef-patron David Everitt-Matthias and previously worked with Michelin-starred chefs Kenny Atkinson at St Martin's on the Isles of Scilly and Simon Hulstone at the Elephant in Torquay, as well as at Lords of the Manor in Gloucestershire.
"I'm really excited to join Glenapp Castle and am looking forward to all the amazing Scottish produce," Worswick said.
"The hotel has its own garden and I can't wait to work with the wild foods and seafood there. My food is very natural and seasonal and focused on flavours, which is what I learnt from David at Le Champignon."
He will serve a daily changing set menu of three courses at lunch and six courses at dinner.
Glenapp Castle, which is located near Ballantrae on the edge of the Galloway Forest Park, has 17 bedrooms and is owned by husband and wife team Graham and Fay Cowan.
Fay commented: "Matt's pedigree is perfect for us and we're really looking forward to working with him. We're confident that he has the ability to retain our accolades including the Michelin star and four AA rosettes."
By Kerstin KÁ¼hn
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