1 Michelin Star Chefs: George Blogg, Head Chef, Gravetye Manor

The  Staff Canteen

The Staff Canteen

Editor 2nd November 2017

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

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 and with David Everitt-Matthias at Le Champignon Sauvage, Cheltenham.

Gravetye Manor

Gravetye Manor
Gravetye Manor

Vowels Ln, West Hoathly RH19 4LJ

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

Telephone: 01342 810567

Email: [email protected]

Opening Hours: Monday- Sunday: 12-9pm

Head Chef: George Blogg

Front of House Manager: Emma Greenwood

Head Sommelier: Alexis Jamin

Facebook: Gravetye Manor

Twitter: @GravetyeManor

Instagram: @gravetyemanor

Biography

George was introduced to produce-led eating at a young age. His family always enjoyed good, fresh food, and owned many allotments 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 Blogg
George Blogg

George had been working in a kitchen environment since he was just 15. He began by washing up, which later turned to prepping food, and eventually cheffing. It was George’s dream to become a geologist and used his job at the restaurant to pay for his studies. Little did he realise he would fall in love with food during the process. In his early twenties, George had to decide whether to continue his geology journey or keep with his gastronomy career. Although it was not his original career choice, he did not realise how much he would enjoy working in the food industry, and decided to continue his chef journey.

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.

He had further experience in Le Manoir aux Quat’Saisons, 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. This was an amazing start, and just 10 years since he first stepped foot in a kitchen, he took up the role of head chef at the prestigious Gravetye Manor.

What the guides say:

Michelin

michelin star

AA Restaurant Guide

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Hardens

hardens

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 it can possibly get. The restaurant at Gravetye Manor was first awarded a Michelin star in 2008.

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 and starts from two courses at just £30 per person. A seven course tasting menu, with dishes such as Cured Hampshire Chalk Stream Trout and Pine Smoked Haunch of Fallow Venison is also available, priced at £85 per person.

Videos with George Blogg: 

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The  Staff Canteen

The Staff Canteen

Editor 2nd November 2017

1 Michelin Star Chefs: George Blogg, Head Chef, Gravetye Manor