George Farrugia is the head chef at the two AA-Rosettes Fenchurch Restaurant at the top of London's 'Walkie Talkie' building.
The Mancunian chef got a university degree in law before shifting his gaze to the kitchen. He learnt to cook with some of the best French chefs around: first with Pierre Koffman at Koffman's, then with Éric Chavot at Brasserie Chavot, before becoming the head chef at Bob Bob Ricard.

We spoke to George about how he caters for the eclectic clientele at Fenchurch and how his Cypriot roots, classical French training and love for hunting have helped define his style in the kitchen.

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