In an era when children’s diets largely consisted of Findus crispy pancakes and oven chips, the young George Blogg was fortunate enough to be introduced to produce-led eating: “My family’s always liked good food, my mum and dad used to have an allotment, I used to eat everything,” he recalls. Originally harbouring ambitions to be a geologist, his mother inadvertently directed him towards a culinary profession after turning down shifts at the local Italian – and suggesting her son instead. Washing up led to prepping, then to cheffing, and what started as a means of paying for his studies evolved into an inclination (”If you enjoy something it doesn’t feel like a chore”) then a vocation. In his early twenties, the gourmet geology graduate had to choose between two passions – the result was earth science’s loss and gastronomy’s gain.
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