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Manchester-born George Farrugia was until very recently the head chef of Fenchurch Restaurant in London. Prior to this role, Farrugia worked under multiple legends of the fine dining world and at some of the capital's best known restaurants. After swapping a potential career in law and to work for a family friend's restaurant near home, his first gig in the capital was at Pierre Koffmann's famed restaurant inside The Berkeley hotel. From there he went on to work at Michelin-starred Brasserie Chavot with Eric Chavot, and then under him again as head chef at Bob Bob Ricard.