Chef Profile - Robert Wright



Robert Wright, who hails from Tavistock, Devon, recently joined The George in Rye. His vast portfolio includes head chef at the massively popular Gurnard's Head in Zennor, Fifteen London, Cranks, Odette's Primrose Hill, Keith Floyd's Malsters Inn, Alistair Little, the riverstation in Bristol and The Lansdowne (also in Primrose Hill). More recently Robert ran his own much-acclaimed restaurant in Penzance, Cornwall - Untitled by Robert Wright - which in 2012 was awarded the coveted Michelin 'Bib Gourmand'.  Robert is passionate about using local ingredients and celebrating the food of the season and this is reflected in his menus.