Meet George

George Cavendish is a highly skilled and passionate private chef with a deep-rooted love for the culinary arts. Raised on a farm in Shropshire, he developed a profound appreciation for the origins of ingredients and a keen understanding of sustainable practices from an early age.

With a strong foundation in the culinary world, George Cavendish honed his skills in renowned establishments in London, gaining valuable experience in both gastro and fine dining. His dedication to innovation and continuous learning led him to stage at prestigious restaurants such as The Hand and Flowers and The Black Swan, where he delved into the art of preservation, fermentation, curing, and smoking.

Seeking new challenges and inspirations, George Cavendish embarked on a culinary journey in the Bahamas and the Caribbean as a private yacht chef. Immersed in the vibrant flavors of the islands and surrounded by the abundance of the sea, he embraced a sustainable approach, sourcing local ingredients and utilizing foraged treasures.

In the face of adversity during the pandemic, George Cavendish found himself in the remote reaches of the South Pacific, where he discovered the true essence of resourcefulness and resilience.

Returning to his roots in Shropshire, he revitalised a local pub, The Feathers Inn, showcasing his commitment to a nose-to-tail ethos and offering rustic elegance in a charming 16th-century setting.

Now, as a distinguished private chef, George Cavendish caters to a discerning clientele, providing exceptional culinary experiences for parties, events, chalets, yachts, and villas. With his unique blend of creativity and finesse, he elevates dining experiences to new heights, offering his clients the luxury of fine dining in the comfort of their own homes.

George Cavendish continues to be a sought-after culinary professional, sharing his passion and expertise through his exceptional cuisine. His dedication to sustainability, seasonality, and culinary excellence sets him apart as a true connoisseur in the world of gastronomy.