Hove: Etch chef named one of the top in the country with award

George Boarer, head chef of Etch in Church Road, Hove, was named as one of the UK’s best hospitality professionals aged under 30 in this year’s Acorn Awards.

The 29-year-old was one of 30 people given the award, which was presented in Southampton on Sunday.

George, originally from Horsham, became head chef of Etch in 2017 and said he has seen the restaurant grow from strength to strength.

George Boarer has been working at Etch for six years (Image: Etch)

He said: “I was blown away, it was a bit of a surprise. It’s nice to be recognised.

“It has changed dramatically, when we opened Etch I was quite a lot younger. My management style has changed. It’s better, more open and honest. Everyone gets along better.

“It’s all coming together.

“I think it’s judged off your charitable work and everything else such as your experience.

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“We were in Southampton Harbour Hotel, I met all the other winners. We were sent out on ribs to the Isle of Wight. We had a lunch and dinner and big award ceremony.”

George was nominated by Etch founder Steven Edwards who previously worked with him at South Lodge Hotel in Horsham.

Steven Edwards said: “George has grown as a chef and become a good friend since joining us in 2017 and along with myself and restaurant manager Sam Weatherill he is integral to the successful running of Etch.

“He always goes above and beyond and thoroughly deserves this recognition,  me and the team are incredibly proud of him.”

Steven Edwards won Masterchef: The Professionals in 2013 before setting up Etch.

He recently designed the menu for Brighton and Hove Albion’s premium hospitality experience called the Tunnel Club.

The experience, which comes in at £8,950 per person for a season, allows people to watch Albion players through one way glass as they come out on to the pitch.