Our Team - Kitchen

George West

Head Chef

George is an experienced Chef and having been with us for four months, George has been promoted to Head Chef and is thrilled to showcase his talent and ambition in our kitchen.

After joining his first kitchen at the age of 15 as a Kitchen Porter it didn’t take long before George developed a true passion and desire for cooking and soon found himself asking the chefs to teach him certain things which then led to him becoming a Commis Chef.

After several years of working in local pubs and hotels in the Nottinghamshire/Lincolnshire area he then made one of the biggest moves of his career and accepted a position at the Box Tree in Ilkley, a well renowned restaurant with a Michelin star, known for producing talents such as Marco Pierre White and Daniel Clifford.

After working at the restaurant for a year George was offered a job at Gordon Ramsay’s Royal Hospital Road. Despite being offered a position he decided to stay at Box Tree and at the age of 21 was  promoted to Junior Sous Chef. George then moved on to a number of prestigious hotels including Hambleton Hall and several other 1 Michelin Star restaurants around the country. George then took a full-time position as a Senior Chef De Parti working at the four AA rosette Devonshire Arms Hotel & Spa in Bolton Abbey, under the Executive Chef Adam Smith, where he remained for a year having run every section in the kitchen.

George then returned back to Lincolnshire where he was offered the chance to work with Ade and the team at The Chubby Castor.


Chris Huggett

Junior Sous Chef

Chris Huggett is a relative newcomer to the professional culinary world, joining just a few years ago when a life-long interest in food and drink turned into a mid-life career change. Creating delicious food had always been a passion, but one that for many years was confined to entertaining family and friends in his home kitchen. Years of wondering whether he could turn this passion for food into a career came to an end at the age of 44 when he decided to pack in his job, and find out once and for all whether a ‘foodie’ could make it in a professional kitchen.

Chris went back to college and, at the same time, managed to persuade Adam Charity, then manager at The Talbot hotel in Oundle, to give him the chance to fulfil what had previously been a pipe dream. And it was there that it all began. From The Talbot, Chris moved onto the well-established Olive Branch at Clipsham and an initiation into the world of high-end cooking. Then early this year came the chance to join brand new restaurant, the Chubby Castor, and work with Ade, while at the same time launching his own fine dining pop up restaurant, Ora Cultro, in nearby Oundle.