George Ryle

For 15 years, George worked in some of London’s most loved restaurants, including Padella and Primeur, and spent five years as Head Chef at the Garden Museum Café. He earned praise for his simple, thoughtful cooking, with dishes rooted in the classics and always respectful of the ingredients.

In 2021, George realised a long-held ambition with the release of his first cookbook, A Year in the Kitchen. It celebrates the annual cookery cycle, guiding readers through the British seasons, showcasing native produce and encouraging creativity year-round.

In 2022, George left London and returned to his native Yorkshire. His passion for seasonal cooking and respect for quality British ingredients have remained central to his work. Like his food, George is led by the seasons, open to new opportunities and always following his heart.

Articles 123 Articles

Ox heart pitta being held over a BBQ

What Cut of Beef is Best for Kebabs?

While most reach for prime cuts, the secret to the perfect kebab lies in marbling and texture. George Ryle explores why Denver steak is the ultimate choice for the grill, the science of fat over fire, and why the often-overlooked ox heart is a brilliant alternative for those seeking a deeper, more robust flavour.

Roast rump of beef served with cep and potato gratin and a Parmesan salad

Roast Rump of Beef with Cep & Potato Gratin & Parmesan Salad

A roasted rump of beef with fresh ceps, layered potatoes and a crisp Parmesan salad. Simple elements that naturally belong together, delivering a dish with real clarity.

Plated roast chicken breast with Dijon mustard sauce, creamy mashed potato and fresh herbs

Chicken Breast with Mashed Potato & Dijon Mustard Sauce

Roast chicken breast with Dijon mustard sauce, buttery mash and fresh herbs. A comforting, French-inspired dish with depth and balance.

Cooked chicken burger held in hands, with crispy fried chicken, saffron aïoli, iceberg lettuce and gherkins in a toasted brioche bun

Chicken Burger with Saffron Aïoli

A proper fried chicken burger. Brined, buttermilk-soaked thighs, saffron aïoli and crunchy lettuce, served in a soft brioche bun.

Two bavette steaks cooking in a cast iron skillet with golden ceps, garlic and parsley

Bavette Steak with Ceps, Garlic & Parsley

A seasonal favourite pairing bavette steak with golden ceps and girolles. Cooked in butter with garlic and parsley for rich, autumnal flavour.

A plate of grouse and chips served poutine-style with rich gravy, golden fried grouse breasts, crispy chips, melted cheese curds and chives

George’s Grouse Poutine

Try my grouse and chips recipe, a playful take on poutine with braised grouse legs in rich gravy, fried grouse breasts, crisp chips and cheese curds.

Rolled and stuffed hogget saddle served with borlotti beans, peas, broad beans and a vibrant salsa verde in a large serving dish

Rolled Hogget Saddle with Borlotti Beans & Summer Vegetables

A celebratory recipe pairing rolled and stuffed hogget saddle with fresh summer vegetables and vibrant salsa verde. Ideal for slow barbecue cooking.

A plated Full English breakfast featuring sausages, bacon, fried eggs, tomatoes, mushrooms, fried bread, and homemade hash browns.

The Swaledale Full English Breakfast

A proper Full English breakfast recipe from Swaledale Butchers – sausages, bacon, eggs, mushrooms, fried bread and homemade hash browns. A hearty British classic.

Golden curried sausage rolls freshly baked, with flaky pastry and a rich, spiced filling, served on a rustic baking tray.

George’s Curried Sausage Rolls

This curried sausage roll recipe combines spiced pork with golden puff pastry for a bold take on a British favourite. Simple to make, impossible to resist.

How to Make Wild Garlic Mayonnaise

Learn how to make wild garlic mayonnaise at home. A vibrant, seasonal twist on a classic sauce – perfect with fried food, grilled meat, or sandwiches.