King of all Chefs What a delight is was for Rebecca to meet legendary Chef, Albert Roux, at the Purdey Awards in London. Albert Roux, the French born restauranteur, ran Le Gavroche in the heart of London with his brother Michel. It was the first UK restaurant to gain one, two and three Michelin stars and has maintained the highest of standards for a great many years. The restaurant is now run by Albert’s son Michel Roux Jnr.
The Purdey Awards recognises projects in the world of shoot management and conservation within the UK whose efforts have achieved outstanding results in improving game bird habitats and the biodiversity of the land.
Rebecca meets legendary Chef, Albert Roux
‘It is a very special evening, meeting people who have such a passion for the countryside, wildlife and nature, the added bonus was meeting Albert Roux.’
Albert Roux, with his passion for food and where it comes from, ‘I was there with my husband Tim, handed out the awards. He praised who advises estates and farms all the finalists for their work in across the UK on game cover and keeping the countryside a haven for conservation projects,’ said Rebecca. wildlife and also appreciating the supply chain.
Global food
inspiration Head Chef, Akil, was born in Morocco and has travelled the world gathering experience in kitchens following the diets of different cultures, tastes and standards.
Head Chef, Akil
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From the spicy Moroccan palates to the opulence of Dubai and the seafood of the Isle of Wight. ‘I have been lucky enough to work and train in some fantastic kitchens,’ said Akil. ‘The variety in cuisine has certainly helped me with the way I cook and broadened my skills.’
Akil has been at The George for four and half years and was promoted to Head Chef last year. ‘I love the George, it is great to work with fresh ingredients and seasonal foods. Being a Chef is a continual learning curve and although I have made my home in the area I still look around the world for food inspiration.’ To view the menus visit www. thegeorgebuckden.com and get your taste buds working overtime.