Stocks & Sauces

Chimichurri sauce

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Particularly celebrated in Argentinian cuisine, a chimichurri sauce is bright with herbs, chilli and acidity. It is the perfect foil for the smoke and blistering fat of barbecued meats.

Suggested cuts: Tomahawk Steak, Bavette Steak, Pork Loin Chops, Thick-cut, Shoulder of Lamb, Boned & Rolled, Spider Steak.

Bird's eye view of sliced steak, chips and salad on a plate dressed with chimichurri.

Ingredients

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Directions

  1. Place the dried oregano and red wine vinegar in a bowl and allow to sit for 5 minutes.
  2. Then add the chopped parsley, chilli, garlic, and olive oil. Season well with sea salt, stir together, and leave to sit for 10 minutes.
  3. Taste for seasoning and adjust as necessary.

For 15 years George worked in some of London’s most loved restaurants, including Padella and Primeur, and had a 5-year stint as Head Chef at the Garden Museum Café. George earned rave reviews for his simple, thoughtful cookery, his dishes were firmly rooted in the classics, and always paid homage to the produce. In 2021 George realised a long-held ambition and released his first cookbook entitled, A Year In The Kitchen. It celebrates the annual cookery cycle, taking readers on a journey through the British seasons, showcasing native produce, and inspiring year round creativity. In 2022 George left London behind, and moved back home to Yorkshire. His passion for seasonal cookery and reverence of quality British ingredients proved that for George, home is where the heart is. Like his food, George is led by the seasons, he’s open to new opportunities, and always following his heart.