Matt Worswick, the executive chef of Thornton Hall Hotel & Spa and its 3 AA rosette restaurant The Lawns, has launched a new summer menu that’s as much a visual feast as it is one for the taste buds.
Inspired by local produce, bold simple flavours and vivacious colours, the new dishes can be enjoyed a la carte or as part of a tasting menu in The Lawns.
Matt, who will compete in BBC 2’s Great British Menu this year, has designed a summer menu which comprises: seared scallop, braised leek, confit chicken wing, nasturtium oil; buttered asparagus, parsley, buttermilk, truffle; gigot of lamb, peas, lettuce, wild asparagus, cockles; roasted halibut, sea herbs, confit potato; raspberry cheesecake, elderflower sorbet as well as strawberry parfait, champagne poached strawberries.
Working with local photographer Deana Kay, Matt has showcased his flair for presentation in a photo-shoot for the new menu. Matt said: “My style is definitely bold, simple flavours and to use local ingredients as much as possible. The dishes are deliberately light but full of flavour.”
The asparagus is from nearby Claremont Farm and the lamb is from award-winning Edge Butchers in Birkenhead.
Asked about his dishes for The Great British Menu, which this year celebrates 100 years of The Women’s Institute, Matt said: “I can’t talk about my dishes for the programme just yet, but rest assured I’ll be staying true to my style for bold simplicity and I’ll put them on the menu later in the year.”
The tasting menu is priced at £80 per person, or £125 per person including a wine flight. The a la carte menu is £55 for three courses.
For more information contact The Lawns on 0151 336 3938 or visit www.thorntonhallhotel.com