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The George Hotel promotes NEW Head Chef

At The George Hotel we are pleased to announce the promotion of long service member of staff, Kyle Phillips to Head Chef. Local lad Kyle, aged 30 from Penrith, started working at the George in 2013 as chef de partie, working his way up through the ranks till he became Head Chef in Spring 2017, his extensive experience of the hotel and culinary knowledge is a real credit to the George.


Kyle’s cooking style presents modern British seasonal cuisine, using simple techniques, influenced by an appreciation of the finest quality products from local suppliers. Kyle commented, “I’m excited about putting my stamp on the hotel: my vision is to bring our guest’s dining experience to the next level by developing our food, and service, with the overall aim to make the George the first place in Penrith town centre to achieve an AA rosette.”

Kyle recently introduced the ‘Pan Seared Minted Lakeland Lamb with asparagus spears, peas, garlic, rosemary gravy and creamy mash’ to the menu. If you would like to have a go at making this recipe at home, follow Kyle’s step-by-step instructions below.

asparagus spears, peas, garlic, rosemary gravy, creamy mash


  • Lamb rumps, approx. 200g each
  • 1 tbsp. olive oil
  • 300g spinach, rinsed
  • 500g frozen peas
  • 250ml hot vegetable stock
  • 2 mint sprigs, leaves picked
  • 25g butter
  • 500g asparagus spears, trimmed
  • 1 tbsp. vegetable oil
  • Sea salt and freshly ground black pepper



Preheat the oven to 200°C/180°C fan/Gas 6. Season the lamb rumps with a little salt. Heat the olive oil in an ovenproof frying pan over a high heat until very hot, and then brown the rumps for 2–3 minutes on each side, until well caramelised.

Transfer the pan to the oven and roast for 8–10 minutes, until the lamb is cooked but still pink in the centre (or cook for 15–20 minutes, if you prefer well done). Remove from the oven and leave to rest for at least 5 minutes. Keep warm.

Meanwhile, make the pea purée. Put the spinach into a large heatproof bowl. Pour boiling water over to cover and leave for 30 seconds, just until wilted. Immediately drain and cool quickly under running cold water. Squeeze out any excess water, then pat dry on kitchen paper and roughly chop the spinach.

Put the peas into a saucepan, pour over the hot stock and simmer until tender, 3–4 minutes. Drain well, reserving 100ml of the stock, then blitz the peas and reserved stock in a blender or food processor with the spinach, mint and butter, to make a purée. Season to taste with salt and pepper. Keep warm.

While the peas are cooking, blanch the asparagus in a separate large pan of boiling water for 2–3 minutes, until just tender. Drain, immediately refresh in cold water, then drain again well and pat dry on kitchen paper.

Heat a griddle pan until it’s very hot and then drizzle in the vegetable oil. Add the blanched asparagus to the pan and cook over a high heat for 2–3 minutes, turning once, until charred all over.

To serve, put a spoonful of the pea purée onto each plate, then sit the lamb slices on top and drizzle with beef jus. Arrange the griddled asparagus, then serve with crushed minted peas and mashed potato and pea shoots


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