i. Biography
Coming Up
Training at the Academy of Culinary Arts in Bournemouth gave George Livesey the baseline discipline that later carried into some of Britain’s most recognisable kitchens. St John restaurant, Roux at Parliament Square, Club Gascon, and White Rabbit in Dalston each added a distinct register to the work: precision, confidence, restraint, and an ability to keep the plate controlled even when the ideas were ambitious. Read together, those stages show a career built step by step, with each kitchen widening the technical frame before Livesey moved into his own room. Today, George is Chef Owner of Bulrush, a role he has held since 2015.
Where They Are Now
Since 2015, Livesey has been Chef Owner of Bulrush in Bristol, also described in his career as chef proprietor. The cooking there is exacting rather than emphatic, built on clarity and measured contrast. Flavours are arranged to reveal themselves in sequence, so the plate lands with quiet force instead of volume. Koji ice cream with fresh honey truffle and cajeta, served with wagyu fat waffles, is one of the dishes that has drawn attention to the restaurant, in part because the combination is unusually pitched yet still controlled. Duck with hedgerow hoisin, chervil root and muscat purée brings a different kind of focus, while Cornish crab with black yuzu connects the current menu to the restaurant’s early days. That continuity matters at Bulrush: the menu changes, but it keeps hold of its own history. Bread is treated as part of the structure, not a side note: sourdough made with bremeal flour and served with butter sits alongside more elaborate plates and sets the tone for the meal. The menu has also included asparagus, yeast and spruce; barbecued Chalk Stream trout with mussel sauce; and Ryeland lamb merguez sausage. The approach is not decorative. It uses landscape, fermentation, smoke, fat, fruit and root as working elements, keeping each one legible within a disciplined whole.
Signature
George's signature dishes include Koji ice cream with fresh honey truffle and cajeta, Cornish crab with black yuzu, Duck liver macaron, Tuna and bone marrow hollandaise, and Pigs' trotter sponge with langoustine tartare.
Honors
George's honors include Michelin Star.
Profile updated July 2026
FAQ
Asked of George
What is George Livesey's current role?
As of 2026, George Livesey is Chef Owner of Bulrush.
Where did George Livesey train or study?
George Livesey trained at Academy of Culinary Arts in Bournemouth.
What recognition has George Livesey received?
Michelin Star (2019).
