The main ethos at The George today is about making it even more of a special place for the team and the customers, simply by creating an all-round lovely experience, from the food to the service.
All the dishes on the lunch, dinner, and tasting menus are made on the premises with ingredients sourced wherever possible within a 15 mile radius. It’s important to us and our whole team that the food offering stays true to the environment which means maintaining a natural relationship to the produce we work with.
The pork, for example, comes from Gloucester Old Spot pigs reared at The Oaks Farm by Jeff who raises them with welfare and environmental conservation at the forefront of his mind. The Long horn cattle Jeff rears graze land where sustainable management methods are practiced, enabling farmers within our National Parks to be proactive environmental managers whilst, at the same time helping our rural economies to become more sustainable – win, win.
Nearby allotment holders , along with Pingle Produce based in Ashleyhay supply our salad leaves, herbs and seasonal vegetables which are grown to organic principles and produce some wonderful ingredients – all of which of course, are integral to our dishes and enable our talented chefs to do what they do best; innovate and create.
The George will soon also boast its very own kitchen garden, which is being reinstated in collaboration with local farmers and Fawside Farm plant nursery who also operate following organic principles.
The balance between seasonally led and creative cooking is a crucial part of the principles that we want to stick to as we develop The George into the unique destination we are so passionate about preserving.