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 to work for Rick Stein and in 2012 started Kaloura’s Kitchen, working as a private chef. Combining her love of cooking and her love of being on the water, Georgie spent six years working on superyachts throughout the Mediterranean. Through her travels, she picked up many influences especially from Italy, Greece and Croatia. Josh moved to Cornwall to work 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. This lead to his love of foraging and preserving local ingredients. Alongside working in these kitchens, Josh helped over the years with Kaloura’s Kitchen, but he joined  full time in 2020.

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In May 2023 they were lucky enough to get the opportunity to take on a brand new, empty industrial unit in Wadebridge. 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 dining space. 

 

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

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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.

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