Our Head Chef Matt Egan brings his 3 Rosette and vast experience to The George.
All our menus are made on the premises with sustainable, high welfare 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.
Imaginative and beautifully cooked food served in a relaxed setting, with a sprinkle of understated elegance.
Please see an excerpt of our typical dinner menu.
Rabbit, baby leek terrine, langoustine, quail egg, keta
Black truffle risotto, Grana Padano (v)
Hot smoked fillet of beef, caramelised shallots, onion seeds, sea vegetables
Pan seared cod, Roscoff onion, chilli, dashi
Hazelnut crusted Cornish Halibut, Jerusalem artichoke, kale, Shitake mushroom, mushroom cream
Loin of red deer, salt baked swede, red cabbage, venison sausage
Celeriac & carrot rosti, spiced cauliflower, kale, hazelnuts (v)
Chalk stream trout, almond, wild garlic, tender stem
Rump of lamb, potato & belly terrine, spiced aubergine purée, baby vegetables, jus
Brillat-Savarin, black truffle, honey, seeded cracker
Rhubarb & custard, gingerbread
Muscovado tart, blood orange, coffee, dark rum
Yuzu parfait, crisp orange cake, blood orange sorbet
Smoked chocolate glazed parsnip bavarois, white wine poached pear
Coffee or tea & sweets