In Pursuit Of Excellence

Chef Matt Worswick: Culinary Director, The Cliff Restaurant

Michael and Venera Kent with Matt Worswick

Photo by: Kristopher Streek

The Cliff Restaurant, situated at Derricks, St. James, has become legendary as the finest restaurant in Barbados since it opened in 1995. Now under new ownership, and having undergone a complete modernisation of the iconic structure itself, The Cliff has reopened.

The Cliff now forms part of The Happy Group alongside sister restaurants QP Bistro located next door to The Cliff and The Tides Restaurant located further north in Holetown, St. James.

New owner, Michael Kent has collaborated with Culinary Director, Matt Worswick to create the ultimate dream-team combination in what could well be an industry-shaking partnership. Moreover, having the self-made objective of being the best restaurant in the world means they are most certainly aiming high.

In Kent’s view, “Barbados is the best place to invest in the Caribbean. The young Bajans are warm, energetic, and really want to have great employment. They have a very positive attitude and want to grasp the opportunity of training in the best restaurants. It is essential in a great business to lead with an amazing attitude with huge smiles from all the staff. This is what we are able to achieve in Barbados to make the most wonderful team to lead our restaurants.”

BAR & LOUNGE

On entry, you’ll marvel at the other-worldly ambience and lighting while you are greeted by Peter Harris and his impeccable team. If you feel like a cocktail before or after your meal, enjoy the mind-blowing atmosphere in the Bar and Lounge where you are transported into a beautiful environment. Here you’ll find Delano Small who has crafted an exciting variety of signature cocktails alongside classical combinations, using a selection of local and international spirits.

"We are always evolving. […] We want people to come to The Cliff and say, Wow! This is really world-class.” - Chef Matt Worswick

Photo: Jard Niles-Morris

ULTIMATE DINING EXPERIENCE

It goes without saying, that the location of The Cliff is most certainly world-class, perched atop the shoreline overlooking one of the most photographed viewpoints on Barbados’ ‘platinum’ west coast.

The remodelling of this revered site has taken months of hard work and meticulous development to welcome guests back to this prestigious establishment. Envision opulence and ornateness - with floor-toceiling windows offering a sensational seaside dining experience.

While guests take in these breathtaking views, they can also admire the talented Culinary Team preparing their food in the open kitchen which

overlooks the iconic main dining area. On your way down to the terrace is both the state-of-the-art Cuban Cigar Lounge and the extensive Fine Wine Cellar, boasting 1,500 varieties stocked by Sommelier and Wine Director, Alessandro Cassano.

The design and interior welcome you to enjoy an experience, and that is most certainly what you’ll be getting when you dine here.

MATT WORSWICK

Matt is originally from Liverpool and has worked in some of the finest restaurants in the UK. These include Le Champignon Sauvage, Gelnapp Castle (where he earned his first Michelin star at just 26 years old), The Latymer Restaurant, and most recently Gordon Ramsay’s Savoy Grill before finding his dream opportunity at The Cliff in, “Beautiful Barbados” as he puts it.

From the minute you meet Matt it is evident that he takes great pride in doing something that he truly loves as a profession. He is both passionate and inspiring about his food as well as his ambitions, and owns a willingness to take on new challenges.

It’s with this ethos that he has built his kitchen, working to bring the best of the best to Barbados.

Photo: Jaryd Niles-Morris

THE DREAM TEAM

Matt has made sure to build a team who share his passion and drive to break barriers and, “achieve the unachievable”. Across the Happy Group, they employ 320 Barbadians, which combined with European experts, make up a diverse team of world class individuals.

With huge ambition, the depth of the team’s training has been understandably extensive but worthwhile. Matt admits he has been very lucky to get everything that he needs in order to execute his vision.

However, he is also quick to say that, “I can't do it on my own. I am able to do it with the help of the Barbadian team around me. We want to raise the level of service delivery in the country.” “If we do that, then we've done our job. It's about embracing the culture and the staff, working with them and getting them to work with us in partnership, and producing the best food that we can.”

Official Opening - Prime Minister of Barbados Mia Amor Mottley and Minister of Tourism & International Transportation Ian Gooding-Edghill join Michael Kent to officially declare The Cliff Restaurant open.

Photo: Kristopher Streek

OPULENT FARE

The menu at The Cliff is most certainly not stagnant or ‘safe'. The fundamentals are based on European cuisine, with Matt’s personal style of food which is bold in flavour with a classical base and modernised twist.

" Opulent Fare”, is a phrase Matt likes to use to describe his menu.

“If we're going to do something, it's going to be world-class.”

It’s this “opulent fare” that sees truffles being shipped in from Australia. Their authentic French bakery will produce 20 different breads to choose from, the cheeseboard will boast up to 20 artisan French cheeses and the Maldon Oysters are among the finest in the world, as is the rest of the menu.

Watch critically acclaimed Polish Sushi Chef, Ernest Perepeczo and his team prepare a mouth-watering selection of fresh and unique sushi and sashimi right in front of your eyes at the Sushi Bar.

Or enjoy an exquisite three-course Sunday Family Lunch which features a dedicated carving team direct at your table, complete with all the luxury trimmings you’d expect!

Matt and his Culinary Team have worked tirelessly to ensure that the menu showcases Michelin Star-worthy food. In essence, the quality will always be worldclass, however, they’re not afraid to push the envelope.

Photo: Kristopher Streek

EPITOME

The focus here on uncharted territory, and doing what nobody else has done before is prominent. Hearing the way Matt talks about The Cliff, one can't help but feel equally in awe and excited at this worldclass ambition.

It's clear that the symbiotic relationship between Matt, his team, and the owner is really the driving force behind The Cliff, coupled with a can-do attitude and the setting of ‘unachievable' targets that they are positioned well enough to ably achieve. The Cliff is about to change fine dining in Barbados, and the rest of the world!