The Barbary Notting Hill has appointed George Ormond as Executive Chef, bringing experience from Michelin-starred Murano and Marylebone restaurant Lita to the West London restaurant.
George Ormond, Executive Chef, The Barbary Notting Hill
Ormond previously served as Head Chef at Angela Hartnett’s Murano in Mayfair, taking the position at the age of 25 and helping the restaurant retain its Michelin star for three consecutive years.
Most recently, he was Head Chef at Lita, where his cooking focused on British produce including Scottish lobster, Cornish turbot and Hereford beef.
At The Barbary Notting Hill, Ormond will combine his classical French, Spanish and Italian training with the spices and cooking traditions associated with the Barbary Coast.
His appointment brings a number of new dishes to the menu, including Lamb Batbout with harissa and muscovado labneh; Merguez with date, pickled walnut and mint; Rainbow Chard Borani with pine nut and Aleppo butter; and Wild Cornish Sea Bass with chermoula and ras el hanout.
Zoë Paskin, Co-Founder of Studio Paskin, said: “George brings so much more than an impressive set of credentials. He is a passionate cook, a natural raconteur, and a true restaurateur with a quiet ambition that was clear from the moment we met.
“We’re incredibly excited about this new chapter and everything he will bring to The Barbary.”
The Barbary Notting Hill is housed within a Grade II-listed building on Westbourne Grove and combines counter dining with a larger dining room.
Under Ormond’s direction, the restaurant will continue to develop its seasonal menu around Southern European and North African influences.
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