The Barbary Notting Hill Announces the Appointment of George Ormond as Executive Chef
Having previously served as Head Chef at Angela Hartnett’s Michelin-starred Murano and Marylebone’s Lita, George brings a fresh perspective to the West London kitchen.
Growing up in the countryside near Bath, George developed an early connection to provenance, spending childhood summers fishing along the Welsh coast. At just 25, he became Head Chef at Murano in Mayfair, successfully maintaining its Michelin star for three consecutive years. Most recently as Head Chef at Lita, he championed premium British produce, from Scottish lobster and Cornish turbot to Hereford beef.
At The Barbary Notting Hill, George integrates his French, Spanish, and Italian classical training with the spices and traditions of the Barbary Coast. His arrival introduces a selection of new dishes to the menu, including:
- Lamb Batbout, Harissa, Muscovado Labneh
- Merguez, Date & Pickled Walnut, Mint
- Rainbow Chard Borani, Pine Nut, Aleppo Butter
- Wild Cornish Sea Bass, Chermoula, Ras el Hanout
Zoë Paskin, co-founder of Studio Paskin, comments: “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.”
Housed in a Grade II-listed building on Westbourne Grove, The Barbary Notting Hill features signature counter dining alongside a spacious dining room. Under George’s direction, the kitchen will continue to evolve, offering a distinct, seasonal blend of Southern European and North African influences.
