George Wood
Head Chef at Brix And Bones
Based in Norwich, United Kingdom
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Seniority
Manager
Department
Operations
Location
Norwich
Industry
—
Company size
1
Contact information
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g•••••••@brixandbones.com
Phone
5 credits+44 ••• •••• ••••
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Background
About George Wood
21 years experience working in the hospitality industry around the world including London, Japan, Australia and Sri Lanka with a specialty in fire-based cooking, skilled in whole beast butchery, curing and fermenting and a vast knowledge of sustainable meat and ingredient sourcing. 2021-present: Head chef at Brix & Bones in Norwich Norfolk. Awarded top 100 best local restaurants in The Good Food Guide 2023. Brix & Bones is a 32 seat open fire restaurant with a hyper seasonal, sustainably sourced menu. With a focus on foraged, organic and fermented ingredients. Previously worked under Neil Rankin. First at Smokehouse N1 and then on to opening Temper Soho as his Head chef managing a team of 35. Ranked 26th in the top 100 UK restaurants in the first year of business. Experience at various food events across the UK and Europe such as Taste of London, Meatopia and Dutch Design Week representing Temper, Neil Rankin and myself. Well versed in live demonstrations & talks including butchery masterclasses. I have also featured on Celebrity Master Chef and the BBC’s Country File
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