Georgie Porgies brings elevated comfort food to the heart of Rye and across East Sussex. Inspired by the rich larder of our coastline and countryside, Georgie champions the finest local produce — from freshly caught seafood and seasonal vegetables to artisan cheeses and homemade bakes — all thoughtfully prepared in her warm, family-run kitchen.
Whether catering intimate dinner parties in Rye’s historic cottages, creating abundant grazing tables for weddings overlooking the marsh, or serving elegant canapés at local celebrations, Georgie’s food is rooted in flavour, generosity and heartfelt hospitality.
Proudly local. Lovingly made. Designed to bring people together.
How did it all begin?
I grew up in Borneo and went to boarding school in Suffolk age 11 – I wasn’t very academic but loved home economics – my first dish I remember making was a sausage casserole! I met my now husband at boarding school but that’s a story for another time.
So where did your love of food come from? Who influenced your style of cuisine?
My parents were both in education so we spent a lot of school holiday time travelling around Asia so I was very fortunate to fall in love with many different cuisines from a young age. We used to eat regularly in the local curry houses on the roadside in Brunei, chicken satay cooked on BBQs outside the supermarkets, street food in Singapore and Hong Kong. The hawker stalls in the night markets were my favourite but then I also loved a good hotel buffet breakfast too. Ingredients were very limited in the supermarkets and my mum loved to entertain so she used to make everything from scratch as you couldn’t buy things like mayo and not even fresh milk. She still has the entire ring-bound Good Housekeeping Cookbook encyclopaedia from then which I think basically helped her learn to make everything!
I was also one of the few kids at boarding school that loved school dinners – comfort food dishes like spotted dick and custard and bangers and mash. I have loved watching the evolution of British food and how far it has come today from then. I love finding ways to elevate my favourites – I just love to cook for people the things I love to eat.
Where did you train?
I actually studied hotel management and catering at Thames Valley Uni in London but ended up moving to Dubai and falling into a career in photography production. So cooking was just a hobby really until I had my son and a few years later quit my job as he was diagnosed quite young with ADHD and dyslexia. He struggled a lot with anxiety so I wanted to be at home more with him so I enrolled part time at the International Centre for Culinary Arts in Dubai and brushed up on my cheffing skills and got a diploma with distinction. I have also trained at Leith’s and completed various courses like Rick Stein’s fish cookery, Daylesford organic suppers, Trill farm preserving course and a pasta making course at Lake Garda in Italy. Mainly my skills have come from eating out a lot.
How long have you been a private chef?
I set up Georgie Porgies in lockdown just as a Facebook page, initially to support people in the local area by making and dropping meals to those that might not want to leave home. It then grew through word of mouth really and some lovely reviews. Then I cooked a dinner at a holiday rental and then it really took off so I built my website and now I cook most weekends in various holiday homes in East Sussex and Kent.
Do you work alongside others in your family?
My son loves cooking, so he sometimes helps out and my mum is my sounding board for some dishes. She lives in France now but when she comes over in the summer, she helps me cook and at parties and events and when I go there, we cook together – we share recipes all the time. My husband is chief taster.
You use local suppliers, how important is that to you?
Very – one, because I love our local produce down here anyway but two, I love to support small business and I love collaboration. I really feel that small local businesses are a community that can help support each other, not to mention they obviously supply the best quality and tasting ingredients. I have always lived on the coast and love seafood and Rye Bay scallops are just delicious and definitely worth celebrating – scallops have been one of my most popular starters.
What are you offering in Scallop Week to the people of Rye?
I have a dedicated Rye Scallop Week menu on my website with a choice of elevated British and seasonal scallop themed starters and mains, one of which is a take on prawn toast but using scallops and a sublime British version of course! Who doesn’t love fried bread? Plus, a familiar family favourite main course with a twist, a scallop fish pie.
What has been your favourite event to cater for?
I had a stall last year at the Harvest Festival selling local Sussex cheese and charcuterie cups that was a lot of fun despite the thunderstorms and it was great networking with the local vineyards sampling their delicious wine too. I love the variation and creativity my job offers and my next goal this year is to start offering supper clubs once I find the right venue! Any bright ideas for a stunning venue will be happily received.
What advice would you give to a youngster starting out on their culinary journey?
The skills that have served me the most are being adaptable, organised and working well under pressure. Food is a passion industry and not a career path for making your fortune – you need to love it.
Do you do any volunteering?
I do. I volunteer at the warming up the homeless shelter in Hastings in the kitchen when I can. I cooked Sunday lunch there in January and on my website, customers can pay for an extra meal the value of which will be donated to the shelter.
What is your favourite place to be?
Anywhere by the sea eating delicious local food, preferably with a glass of something sparkling and in the sun is always a bonus! In the summer months, I love a weekend dog walk on Camber beach followed by lunch and a glass of wine from the Seafood Bar at Rye Fish Market.
What three words describe you best?
Kind, positive and creative.
Image Credits: Kt bruce , Georgie Porgie .