i. Biography
At Noizé in London, the cooking is built on season and texture first. Pork belly comes crisped against BBQ sauce, sole fritters read like a pared-back fish and chips, and hare is handled with enough ceremony to meet the end of the season properly. Under George Farrugia, the plates lean confident rather than crowded: the point is timing, contrast, and knowing when to let the ingredients carry the dish.
The Path
The trade starts in a family friend's restaurant, where George Farrugia worked as a restaurant worker before moving deeper into the pressure and rhythm of service. The next step was Pierre Koffmann's eponymous restaurant at The Berkeley Hotel in Knightsbridge, a kitchen known for pace and precision, and a setting that would have demanded discipline. Brasserie Chavot followed, then Bob Bob Ricard, where Farrugia rose to Head Chef.
The Work Today
Noizé is the London address most closely tied to Farrugia today, where he has been Head Chef since 2021. The cooking there is shaped by Cyprus, by Eric Chavot, and by Pierre Koffmann, but the results stay on the plate as structure, clarity, and a preference for bold combinations without clutter. It is a style that keeps familiar flavors readable while pushing them into a more polished format. The signatures make that approach plain. Crispy pork belly with BBQ sauce sets richness against smoke and sweetness. Sole fritters recast fish and chips with a cleaner finish while keeping the pleasure of the original intact. In 2023, the menu also carried hare à la Royale with truffle macaroni gratin, noted as a little special before the season ended. That same year, soft shell crab with orange carrot salad and spiced aioli appeared as a new dish, built on crunch, sweetness, heat, and the snap of shellfish. Together, the dishes show a kitchen working to season and timing, with contrast doing a lot of the work.
Signature
George's signature dishes include Pork belly with squid 'krassado' and squid ink mash, crispy pork belly with BBQ sauce, sole fritters, soft shell crab, orange carrot salad, and spiced aioli.
In Their Words “Everyone can cook in my family- they are all my best critics.”
Acclaim
The clearest recognition attached to Farrugia is the work itself, as seen at Noizé. Crispy pork belly with BBQ sauce gives a direct read on the kitchen: bold combinations, clean presentation, and a reliance on seasonality rather than excess. The food does not need much framing. Sole fritters lean on memory and format; hare à la Royale turns on richness and timing; soft shell crab brings freshness, spice, and contrast. Farrugia's cooking sits between restaurant polish and the direct feedback of a family table.
Profile updated July 2026
FAQ
Asked of George
What is George Farrugia's current role?
As of 2026, George Farrugia is Head Chef.
Where did George Farrugia work before?
George Farrugia's earlier career included family friend's restaurant, Pierre Koffmann's eponymous restaurant at The Berkeley Hotel, and Brasserie Chavot.
What is George Farrugia known for?
Seasonal dishes and bold combinations served in a straightforward but elegant style.
