• George's Great British Kitchen - interview with chef

George’s Great British Kitchen Liverpool: Interview with head chef

George’s Great British Kitchen Liverpool: Interview with head chef

As a new restaurant famed for its swanky fish and chips opens in the heart of Liverpool we caught up with the man behind the menu. George’s Great British Kitchen’s chef, Duncan Poyser, tells Your Move about the tasty dishes we can look forward to trying.

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Are you excited to be opening here in Liverpool?

Absolutely, why wouldn’t we be? Liverpool is a vibrant city with a great history, full of lovely warm people with a great sense of humor.

What can people visiting George’s Great British Kitchen expect from the menu?

Great food, some familiar favourites and some new dishes served with a George’s twist and a sense of fun.

> Related | Look inside Liverpool’s new ‘posh fish and chips’ restaurant George’s Great British Kitchen

Where did you get the inspiration for the menu from?

In the very beginning the brief from the owners was to take fish and chips into the modern restaurant environment.

Britain has evolved massively as a food nation over the years and our menu takes inspiration from this evolution, as well as our travels across Spain and the Mediterranean.

When it comes to our menu, if a dish doesn’t fit, it’s shelved. Data that we collect from sales and customer feedback guides, in part, where we may need to change the menu. We move our menu forward three times a year with seasonal tweaks.

Innovation is a constant process and not a reactive one, so whether it’s new dishes, drinks or product, I continuously develop and add to our recipe bank so we have a continual range available to us when it’s time for the next move.

What dishes would you recommend for people visiting the restaurant for the first time?

Cod pakoras or charcoal grilled goats cheese are great starters. For mains I recommend the haddock in smoked paprika batter with honey and red wine vinegar and smoky chipotle dressing.

Whilst with George’s posh home smoked frankfurter we have a foot-long sausage made especially for us which we then hot smoke and grill through ‘Bertha’ (our enclosed charcoal grill). Served with bubble and squeak, braised red cabbage and caramelised onions, it’s a real treat.

To finish it has to be our famous sharer, a lighthearted bit of fun which contains homemade finger doughnuts fried and coated in caster sugar with chocolate and raspberry dips, candy floss and one of a choice of seaside ice cream which we top with cream, sauce, hundreds and thousands and flakes.

Can you tell us a little about where you source your produce? 

Our cod comes from Norwegian and Icelandic waters where we select from just one boat, whilst our haddock is delivered directly to us from Peterhead.

We select our potatoes at seed, 100% Maris Piper, which are grown by our farming partner in Shropshire just for us. We take all our fish and potatoes in and prepare, pack and distribute them centrally. We have total control over the quality and consistency this way.

Also all of our flavoured vinegars and salts are all produced in our central kitchen. Our malt vinegar is brewed in small batches in a Cold War bunker on the Cornish coast making it pretty special.

George’s Great British Kitchen is opening at Chancery House on Paradise Street. For more information visit www.georgesgreatbritishkitchen.co.uk.


About Author: YM Liverpool