Great British Menu 2020: George Farrugia, North west heat
George Farrugia is the former head chef at the two AA-Rosettes Fenchurch Restaurant at the top of London's 'Walkie Talkie' building.
The Mancunian chef got a university degree in law before shifting his gaze to the kitchen. He learnt to cook with some of the best French chefs around: first with Pierre Koffman at Koffman's, then with Éric Chavot at Brasserie Chavot, before becoming the head chef at Bob Bob Ricard.
#cheftalks #manchester #manchestergram #manchestercitylife #homesweethome #stayhome
He says his favourite seasons are Autumn in Winter in the UK, he champions root vegetables and game. In an interview with The Staff Canteen he said: "It's what I want to eat, and this is the thing, I'm starting to cook what I want to eat, because then you make it to the best of your ability, you're not cooking for the sake of cooking. It's more personal."
His Cypriot roots also influence his cooking style.
For 17 years, The Staff Canteen has been the meeting place for chefs and hospitality professionals—your stories, your skills, your space.
Every recipe, every video, every news update exists because this community makes it possible.
We’ll never hide content behind a paywall, but we need your help to keep it free.
If The Staff Canteen has inspired you, informed you, or simply made you smile, chip in £3—less than a coffee—to keep this space thriving.
Together, we keep the industry connected. Together, we move forward.
Support Us
CONTRIBUTE
Great British Menu 2020: George Farrugia, North west heat
