Keiron George

Keiron George

Keiron's relationship with food has changed drastically over the years. He didn’t come from a ‘foodie’ family and has no charming anecdotes of baking with his grandmother, nor any family recipes he can call upon when lacking inspiration. Coming from fairly humble beginnings, food was more of a necessity than an occasion - the only time food played a staring role was at Christmas, though nothing extravagant. Keiron's love of food happened quite by accident. As an arts graduate, he was looking for new outlets to channel his creativity when he stumbled upon a cake decoration course back in 2010. He was instantly hooked and his love affair with all things cake started from there. Keiron later went on to teach the course for a year, before setting up his own wedding cake business in 2015. In late 2016 he won a scholarship at the world-renowned culinary institute - Le Cordon Bleu, London, where he studied the art of French Pâtisserie. Since then Keiron has worked in some of London’s finest 5-star hotels, collecting a wealth of knowledge along the way. Though he is currently enjoying a slower pace of life outside the professional kitchen as a Food Writer and Stylist - but who knows what other foodie adventures lay ahead… Growing up with the perception that cooking was an inconvenience, to something he is now building a career around is a strange reality. Food isn’t just a job, it truly is Keiron's passion. He hits the kitchen when happy or sad, nervous or feeling conflicted. He cooks when in love, or to distract from heartache. He relishes any opportunity to have loved ones over to thrust any new creations under their noses. Keiron gets more joy from making others happy with food, than cooking for himself.

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