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.

Home

Articles 151 Articles

Wild garlic sausages served with champ mash, spring greens and rich onion gravy on a grey plate

Wild Garlic Sausages with Champ Mash, Spring Greens & Onion Gravy

By George Ryle

Wild garlic sausages with champ mash, spring greens and onion gravy. A seasonal take on sausage and mash, with fragrant wild garlic folded through buttery champ and served with rich onion gravy.

What Cut of Beef is Best for Kebabs?

By George Ryle

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.