George Barson - Head Chef at Kitty Fisher's and Cora Pearl, London

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George Barson - Head Chef at Kitty Fisher's, Mayfair and Cora Pearl

Head chef of the much acclaimed Kitty Fisher's in Mayfair and now Covent Garden's wonderful Cora Pearl, George Barson's working pedigree fairly glitters with well known names from the Industry. From his early beginnings in Devon, he has worked at River Cottage, Dinner by Heston Blumenthal and with Nuno Mendes at Viajante, becoming Senior Sous and Development Chef at Jamie Oliver's Fifteen.


We first met George at Kitty Fishers when we supplied him with our Welsh Wagyu Prime Rib,  which he insisted that we age for at least 60 days, more recently he has increased this to 80 days!  We asked George to describe what he does with our Welsh Wagyu and when he told us, we had to go into a darkened room to spend time savouring the imagery:

"At Kitty Fisher’s we use the Welsh Wagyu rib eye from Alternative Meats. It’s aged for 80 days, is brilliantly marbled and has a rich, complex flavour. To let the quality of the meat shine through we simply grill it over silver birch and oak, baste it generously with smoked brown butter and allow it plenty of time to rest"


He then worked his magic with our British Rose Veal Fillet and this has proved incredibly popular at his newer venture in Covent Garden, Cora Pearl, where he has this to say :

"At Cora Pearl we use the rose veal fillet. We grill it and serve with burnt celeriac purée and a rich Bordelaise sauce. Upon opening in 2018 it immediately became a signature dish of the restaurant and we haven’t been able to take it off the menus since! It is a pleasure working with the team at Alternative Meats and the quality of their products is second to none"

Hats off to an amazingly creative Chef who is busily stamping his fuss free, innovative and incredibly creative mark through two very high profile London venues .... it's a pleasure to supply this charming and imaginative Chef who's wise Grandfather once grounded him with the advice  "It's only cooking" .........  


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