About Giorgio
Chef-patron Giorgio Alessio inspires almost as much affection from his regulars and reviewers as his food does.
“Crackling with energy, neck like a bull, hair curly like Astrakhan wool, arms like Popeye, rolls his eyes and rolls his Rs,” said one reviewer from The Guardian. ‘A comic mash of Italian and Yorkshire accent,’ said another from the same paper.
Both also loved the food, by the way – the first, Kevin Gould, enjoying a ‘sublime late spring seaside meal’; the second, Pascal Wyse, praising ‘all the passion [that] comes out in the food, which steams with pride for the products of both Yorkshire and Piedmont, and a determination to reveal them at their best’.
‘Passion’ is a word that’s dismally over-used these days, when everyone’s CV declares them to be ‘passionate’ about something defiantly passionless, like spreadsheets. But listen to Giorgio talk about his food, and you’ll understand the true meaning of the word. The man’s fierce, ferocious, inspired, in his love for and insistence on spankingly fresh, locally sourced produce (and that’s something he’s championed for years – the bandwagon follows him).