About Georgie

My cheffing journey started during my first ski season. I fell in love with being in the kitchen and wanted to learn more. I enrolled at Edinburgh New Town Cookery School run by Fiona Burrell, former school principle of Leiths School of Food and Wine.

Enjoying a passion for food and travel, I immediately took a position in Greece for The Peligoni Club, working in a busy outdoor open kitchen, this enabled me to interact with our guests.

I made the move to London, where I gained valuable experience with multiple luxury catering companies such as Chilli Bees and Wild By Tart. The events ranged from canapé and cocktail parties to large scale weddings. I thoroughly enjoyed learning how to prepare for these events and seeing them come together.

I made the decision to become a freelance chef, giving me the freedom to explore more cuisines and work for a wide variety of interesting clients throughout the UK and Europe.

One of the biggest highlights of my career to date was taking part in Bake Off: The Professionals. It was an amazing, fun, (tiny bit scary!), experience and meant I had to completely come out of my comfort zone. I had the opportunity to work with my good friend Nicoletta and learn new skills. As well as meeting the other incredibly talented pastry chefs, I had the pleasure of being judged by Benoit Blin and Cherish Finden.