George’s passion for cooking was ignited by the palette of his grandfather a keen home cook which ultimately led to culinary college, after which he joined Hugh Fearnley-Whittingstall’s River Cottage kitchen where he cultivated his knowledge and passion for carefully sourced, considered ingredients.
Following River Cottage, George enjoyed stints with Nuno Mendes at Viajante, Dinner with Heston and Kitty Fisher’s where he rose to Executive Chef and oversaw the launch & opening of Cora Pearl. George describes his dishes as underpinned by nostalgia with a contemporary, technique driven style.
An adopted Bathonian, William has spent 20 years working in a number of the city's restaurants.
Pastry Chef turned Waiter, he quickly realised that his passion and talent lay on the other side of the pass.
He cut his teeth in the frenzy of the familiar chains; finessed his skills as Head Waiter for a double Michelin Star chef and spent four years aboard a Mediterranean super yacht as a Chief Steward.
Having previously worked at our sister restaurant, the Beckford Bottle Shop, William finds himself coming home to the Beckford Group.
The mind behind the design of the Beckford Canteen.
Charlie has been crafting the look and feel of beautiful hospitality venues for over 25 years.
For the Beckford Canteen, Charlie hand-selected the furnishings from auction houses, antique stores, and the house of his friend's Grandmother, collecting cabbageware, vintage silverware and beautiful crockery.
For the lighting, Charlie worked with local friends of ours from down the road (Felix Lighting) and the tables and chairs were handmade by Taylor Classics, whom Charlie has worked with in his previous projects.