1 Michelin Star Chefs: George Blogg, executive chef, Gravetye Manor

The Staff Canteen

George Blogg is the executive head chef at the one Michelin starred, Gravetye Manor in Sussex

George kickstarted his career working at two two Michelin-starred restaurants, first alongside Philip Howard at The Square in Mayfair and then with David Everitt-Matthias at Le Champignon Sauvage in Cheltenham.

Gravetye Manor

Vowels Ln, West Hoathly RH19 4LJ

Website: http://www.gravetyemanor.co.uk

Telephone: 01342 810567

Email: [email protected]

Opening Hours: 


Mon 12:00-14:30 Tue 12:00-14:30 Wed 12:00-14:30 Thu 12:00-14:30 Fri 12:00-14:30 Sat 12:00-14:30 Sun 12:00-14:30


Mon 18:30-21:00 Tue 18:30-21:00 Wed 18:30-21:00 Thu 18:30-21:00 Fri 18:30-21:00 Sat 18:30-21:00 Sun 18:30-21:00

Front of House Manager: Emma Greenwood

F&B Manager: Stefano Litti

Facebook: Gravetye Manor

Twitter: @GravetyeManor

Instagram: @gravetyemanor


George was introduced to produce-led eating at a young age. His family always enjoyed good, fresh food, and owned allotment gardens where they grew fresh produce to eat at home.

It was his mother who introduced him to the food industry.

While she was turning down shifts at the local Italian, she would suggest George worked there instead.

George had been working in a kitchen environment since he was just 15. He started as a potwash, then started doing prep before he was allowed a place behind the stoves.

It was George’s dream to become a geologist, and  heused his job at the restaurant to pay for his studies. Little did he realise that he would fall in love with food and hospitality in the process. 

In his early twenties, George had to decide whether to continue his studies or pursue a culinary career. As we now know, he chose the latter.

George was able to work at two 2 Michelin star restaurants to kick start his career. He worked alongside Philip Howard at The Square in Mayfair. It was here that established his work ethic, as each chef was assigned a section, and if the job was not complete then you would be the only person to blame. He then worked under David Everitt-Matthias at Le Champignon Sauvage.

George went on to gain further experience in Le Manoir aux Quat’Saisons in Oxfordshire, The Ledbury in Notting Hill and Noma, Copenhagen; all of which are known for specialising in local produce based cuisine. He also worked as executive chef at Hotel Terra Vina, Hampshire, when it was successfully placed in the Good Food Guide. 10 years after he first stepped foot in a kitchen, he took up the role of head chef at the prestigious Gravetye Manor.

What the guides say:


AA Restaurant Guide



Gravetye Manor

Gravetye Manor is a Grade I listed building and the former home of landscape gardener William Robinson. Restaurateur Peter Herbert became known for Gravetye Manor's success, having renovated the property into a 17 bedroom hotel and restored the gardens on the estate.

While they are an incredible sight to see, the gardens also allow the restaurant to grow their own produce for foraging and cook, ensuring it is as fresh as can be. Everything served at the restaurant either comes from the kitchen garden or from local, trusted suppliers. The restaurant at Gravetye Manor was first awarded a Michelin star in 2008, and has retained it ever since.

Dining at Gravetye Manor

Gravetye Manor's seasonal menu changes monthly, showcasing the quality produce from their kitchen garden and the estate. It is fixed price, with a three course lunch priced at £60 and a four-course dinner at £95 a head. Dishes include celeriac, hazelnut, truffle, goats curd & citrus; dived scallop, pumpkin, chicken & chestnut; Creedy Carver duck, swede, honey & lavender; and original Beans Femmes de Virunga chocolate, hazelnut & sea salt. A vegetarian menu is also available for the same price.

Videos with George Blogg: 

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The Staff Canteen

The Staff Canteen

Editor 28th February 2022

1 Michelin Star Chefs: George Blogg, executive chef, Gravetye Manor