George Tannock has a simple philosophy: take the finest ingredients – fresh, responsibly sourced and at their seasonal peak – then treat them light-handedly, allowing their innate quality to shine through.

It may sound simple, but George has spent a lifetime in some of the world’s best kitchens, working alongside some of the world’s greatest chefs, in his quest for excellence.

From his entry, at age 16, into the labyrinthine kitchens of The Dorchester on Park Lane; an organisational behemoth where tradition was king, George progressed to The Fat Duck, where in his years with Heston Blumenthal he learned to cast tradition aside and experiment constantly, from a uniquely scientific perspective.

Time spent with Eric Chavot at The Capital and Antonin Bonnet at the Greenhouse equipped him with Michelin techniques from the classic backbone of European cuisine, while his experience at Zuma lends his cooking the context and balance of the Far East. With this balance and wealth of experience, each ‘simple’ dish George prepares is informed by decades of study in his craft.