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George Ormond

@gjformond

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Barbary, Lita ⭐️ murano ⭐️

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We’re so excited to launch our new guest chef series Nighthawks with @yiannismexis of @pyro.restaurant on Monday 2 November for an evening of fire-led cooking, bold flavours and plenty of Hellenic touches.

Drawing on memories of Greece and experience in Michelin-starred kitchens including Elystan Street, The Ledbury and HIDE, Yiannis will be bringing five exclusive à la carte specials to complement our menu on the night.

Expect Pyro’s signature spanakopita pastel de nata, sea bream with green olives & caper leaves, Iberico pork skewers, Cornish lobster with blood orange avgolemono, and Dorset lamb with lamb fat flatbreads & smoked anchovy yoghurt.

One night only. Monday 2 November.

Booking is essential. Reserve your table via the link in bio.

Artwork by @maisysummer by @gjformond

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3 days ago

Coffee rub Brittany poussin on the grill finished with brown butter, piquillo pepper, frisée salad with a yuzu dressing & jus gras. by @gjformond

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12 days ago

Coming soon…

Artwork by @maisysummer by @gjformond

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17 days ago

Herdwick lamb rack from @lake_district_farmers on the grill, served with a Lara walnut salad, spiced labneh and harissa. by @gjformond

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18 days ago

Chefs on the move 👀

Here are some of the latest names making moves across hospitality:

George Ormond appointed executive chef of The Barbary Notting Hill

David Waters joins Burgh Island Hotel as head chef

Peter Gray leads the new Fable at Crazy Bear Beaconsfield

Mark Greenaway joins Langley Castle as culinary director

Moves like these always get the industry talking. Which one stands out most to you?

Read more via the link in bio.

#ChefsOnTheMove #ChefNews #HospitalityNews #RestaurantNews #UKHospitality #ChefMoves #TheStaffCanteen #GeorgeOrmond #DavidWaters #PeterGray #MarkGreenaway by @gjformond

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21 days ago

Cornish Monkfish, Langoustine Tagine, Provencale Apricot by @gjformond

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22 days ago

Scottish cod from @finandflounder served with tahini and anchovy sauce, Lebanese cucumber pickled with Aleppo pepper, fresh dill for freshness and dill oil. taken in Notting Hill, London by @gjformond

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24 days ago

Meet George Ormond, our new Executive Chef at The Barbary Notting Hill.

Growing up in the countryside near Bath and spending summers fishing along the Welsh coast, George developed a natural connection to food, produce and where it comes from.

At just 25, he became Head Chef at Murano in Mayfair, where he helped retain its Michelin star for three consecutive years. Most recently, as Head Chef at Lita, he championed exceptional British produce, from Scottish lobster and Cornish turbot to Hereford beef.

Now at The Barbary Notting Hill, George brings together his classical French, Spanish and Italian training with the bold spices, flavours and traditions of the Barbary Coast. His arrival marks the beginning of an exciting new chapter, with a selection of new dishes joining the menu.

We’re incredibly excited to welcome George and can’t wait for you to experience what’s to come. by @gjformond

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25 days ago

Tokyo. 🇯🇵 by @gjformond

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4 months ago

taken in Farm Street Church, Mayfair, London by @gjformond

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a year ago

Never a dal moment in India 🇮🇳 taken in India by @gjformond

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3 years ago

What a team!
@angelacooking
@pierotiddia
@henrysmith33
@carlos.ejr
@hannigosal
@isabelbird_2
@nate_walton50
@ari.norrisros
@marcinka8

And everyone past and present! taken in Murano London by @gjformond

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3 years ago