A WIRRAL chef is among the line-up of culinary hopefuls aiming to impress on the new series of BBC Two's Great British Menu.

Matt Worswick, head chef at Thornton Hall's Lawns Restaurant is competing for a chance to cook one of four dishes at a commemorative dinner celebrating 100 years of The Women's Institute in the new series, which began on Monday night.

The 27-year-old will be pitted against three other North West chefs to represent the region, before the winner competes with the other regional finalists for one of four courses at the commemorative dinner.

Their challenge will be to produce 21st century dishes that pay tribute to the generations of women who have contributed to Britain’s culinary world.

Each week, the judging panel will include a guest judge – longstanding WI members, mothers and home cooks, who will ensure the dishes going forward measure up to the standards of the institute.

Matt said: "I still can’t believe I’ll be on Great British Menu.

"Some of the UK's best-known chefs have competed on this show and it’s an honour to follow in their footsteps, not to mention flying the flag for food in the North West.

"This year's brief really touched a chord with me as my grandma was a lifelong member of the WI.

"Researching the brief, reading her old cookery books and designing my dishes has made me feel even closer to her and I hope I’ve done her and the WI proud.

"Even though it's a competition and places in the final are coveted, there was a real sense of camaraderie in the kitchen and it was pleasure working alongside other great chefs."

Liverpool-born Matt, who achieved a Michelin star at just 26, has worked at some of the UK's most high profile restaurants including Le Champignon Sauvage in Cheltenham and The Elephant in Torquay. 

Great British Menu viewers will see Matt compete against North West chefs Mark Ellis and Eve Townson.

Matt kept tight-lipped about how his performance on the show went, but added: "You'll just have to watch to see what happens.”

The judging panel includes award-winning critic Matthew Fort, doyenne of British cookery Prue Leith, and restaurateur Oliver Peyton.

Matthew Fort said: “All good cooking begins in the home. That's why the WI has been so important to food in this country. It has established and maintained the highest of standards for home cooking.

"But great home cooking won't be enough to get a dish to the banquet at this year's GBM.

"Any dish must honour the standards of the WI, but also build on them with imagination and skill to create a masterpiece of modern gastronomy."

Prue Leith said: "Chefs in this country, and in fact the whole British restaurant scene, owe a great debt to the WI.

"They were the original home economists, teaching us how to grow fantastic produce and get the most from our ingredients."