Matt Sworder opened his first restaurant, The Corner House, in Minster in 2013, at the age of 27. Within one year of opening, the restaurant appeared in
The Waitrose Good Food Guide and achieved a listing in the Michelin Guide. It was named Best Kent Restaurant of the Year in the 2015 and 2017 Taste
of Kent Awards. In July 2016, Matt opened his second second restaurant The Corner House Canterbury which has received excellent reviews in the local
and national media.
Matt was brought up in a restaurateur family; his father, David, opened Morton’s Fork in the 1980s, followed by The Chequers in Deal and Bayside Brasserie
in Broadstairs. However, Matt didn’t initially plan to become a chef but he realised his love of cooking whilst studying for his Marketing Degree and
even spent his placement year working at La Noisette. On graduating, Matt spent 18 months working in the City before deciding to head back into a professional
Following a period working at his father’s restaurant, Matt furthered his experience working with more top London chefs including Anthony Demetre at Les
Deux Salons and Adam Byatt at Bistro Union.
Matt decided to return to return to Kent to set up his restaurant where he could make the most of the fantastic produce available. He’s passionate about supporting the local area and sources much of his produce from a 20 mile radius. He is an avid reader of cookery books and admires Tom Kerridge’s ethos of simple things done well, which is what diners can expect at The Corner House. Matt launched his first cook book in in May 2019. The Corner House Cookbook includes more than 40 recipes, carefully selected by Matt to represent the most popular dishes from the past five years. The dishes are graded easy, medium and difficult, from a simple cauliflower soup to a slightly more challenging pea panna cotta with crab and apple.
Matt is delighted to be an Ambassador for Love British Food and British Food Fortnight and looks forward to sharing his love for local regional food.
Matt said: "Working alongside top chefs such as Raymond Blanc, Phil Howard and Simon Hulstone is such an honour for me. I'm really looking forward
to encouraging everyone that buying local British produce is the way future and we should all be supporting the British food and farming industry.