Who is chef George Birtwell MasterChef: The Professionals 2024 contestant?

Here is a closer look at the contestants taking to our screens on MasterChef: The Professionals 2024 on Tuesday, November 12 at 9pm.

Introducing George Birtwell, senior sous chef at The Black Swan in Oldstead.

Lancastrian George has been a chef for eight years, who likes to cook British-Asian style food.

NAME

George Birtwell

AGE

26

WHERE ARE YOU FROM/WHERE DO YOU LIVE?

George was born and raised in Burnley and ‘Burnley’ is now his nickname at work. He has worked in Michelin-starred kitchens on and off for nearly a decade. He lives in Thirsk with his partner, Samira, who is also a chef, and their pet rabbit, Pretzel.

CURRENT AND PREVIOUS EXPERIENCE

George completed his NVQ Level 3 through an apprenticeship with Michelin-starred Northcote Manor, working there for three years whilst studying. He then went on to The Three Fishes in Mitton in Whalley, and two Michelin-starred Ynyshir in Ceredigion, Wales, before heading into a development chef role at high end food manufacturer TRUEfoods, where he stayed for four years. In 2022, he took on a chef de partie role at The Black Swan at Oldstead, north Yorkshire, where he has worked his way up to senior sous chef.

WHO AND WHAT INSPIRED YOU TO BECOME A CHEF?

“Firstly, my mum inspired me by always cooking hearty home cooked meals. I also used to watch MasterChef religiously even when I was young. Monica Galetti was the first chef I ever remember seeing cook on television. To now be cooking for her is full circle in many ways.”

HOW WOULD YOU DESCRIBE YOUR STYLE OF COOKING AND ANY INFLUENCES ON IT?

“I like to cook British-Asian style food with classic French techniques. I’d say my style is clean but not clinical. Where I work now is all about the produce, we are so lucky to be surrounded by amazing ingredients and animals, so I very much let the produce do itself justice.”

WHY DID YOU WANT TO TAKE PART IN MASTERCHEF: THE PROFESSIONALS?

“I believe as a chef, feedback is the best and only way you’re going to learn and grow. I welcome criticism and will always want to develop myself around what’s been said. I feel this competition will push me and help me take the next step.”

OUTSIDE OF COOKING WHAT ARE YOUR PASSIONS?

“Aside from cooking, I do a lot of fly fishing for trout and salmon and game shooting.”