ABOUT KALOURA’S KITCHEN

Josh and Georgie are classically and internationally trained, they love to cook food from all round the world but specialise in modern British, Greek and Thai cuisines.​

 

Georgie first moved to Padstow more than 20 years ago in order to work for Rick Stein, and began working as a private chef in 2012 when she started Kaloura’s Kitchen. Combining her love of cooking and her love of being on the water, Georgie also spent six years working on superyachts in the Mediterranean. Throughout her travels, she picked up many culinary influences, especially from Italy, Greece and Croatia.

 

Since moving to Cornwall, Josh has worked at a number of prestigious restaurants including Michelin starred Driftwood and Gidleigh Park. These kitchens instilled in him a methodical and precise work ethic, and further cemented his passion for sustainable produce – leading to his love of foraging and preserving local ingredients. Alongside working in the Michelin starred restaurants, Josh helped Kaloura’s Kitchen for several years before joining full time in 2020.

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In May 2023 Josh and Georgie were lucky enough to get the opportunity to set up a permanent base in Wadebridge, and with the help of their friend, Georgie’s old head chef Adrian, they have transformed the space into a commercial prep kitchen and Kaloura’s ‘Chef’s Table’ dining space. 

 

Georgie absolutely loves gardening and grows as many fruits, vegetables and herbs as possible for use at Kaloura’s. Whenever there is a glut of produce, Josh preserves it in a way that can be enjoyed at another time of year - emphasising their minimal waste policy. They make their own misos, butter, cheeses & lacto ferments in addition to a range of vinegars made from waste wines and excess fruits & vegetables. 

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Produce supplied by Gary Dutton in Wadebridge, crabs and lobsters from the day boats in Padstow, fish from Wing of St Mawes or local boats and vegetables form various local farms, including Aral Farm at St Columb.