Worcestershire County Cricket Club are delighted to confirm the appointment of George Gordon as the Club’s new Head Chef, who joins as part of a new-look hospitality and catering operation at New Road.
George joins from Hagley Hall, where his extensive experience in the catering industry will see him take responsibility for all matchday and non-matchday catering at the Club.
The confirmation of George’s appointment comes as part of a wider strategic move by the Club to enhance its offering by bringing catering operations in-house. Insights from an extensive visitor survey conducted throughout 2025 have helped shape a series of catering refinements alongside an improved selection of conferencing & event packages, ensuring the needs of all those who experience New Road are met.
The announcement marks the next phase of a carefully planned hospitality restructure giving the club more control of the quality of its offering. Alongside George’s arrival, Charlotte Little has joined as Head of Hospitality, while Paisley Flour has recently been confirmed as the Club’s official matchday hospitality partner, further expanding the food offering for premium cricket experiences.
With ambitions to provide a more elevated food and hospitality offering, the Club continues to drive innovation and raise standards for members, supporters and guests.
Head of Hospitality at the Club, Charlotte Little said: “Having worked with George over a sustained period of time prior to joining Worcestershire, I have seen first-hand the quality and consistency of his work, which made me very keen to secure his services as soon as the chance presented itself.
“We have been working hard to increase the overall standards and delivery of our food offerings, and having George on board will only enhance our capacity to do that.”
With new hand-crafted menus already reconfigured for hospitality and member areas ahead of the 2026 season, non-matchday dining has also remained a key area of focus for the Club since the turn of the year.
Starring on the menu are two eye-catching new dishes, including a Supreme of Chicken, served with a new potato cake, spinach stuffing and a wild mushroom jus. While a totally unique and original dessert concept named “The Three Pear”, features a pear & yoghurt panna cotta, caramelised pear compote, candied pear crisp and honey granola, paying homage to the iconic nickname of the County Cricket Club.
This refreshed food offering is centred around the exciting “Worcestershire sourced” philosophy, with the Club committed to partnering with local, Worcestershire-based suppliers to provide more fresh, high-quality produce.
The newly appointed Head Chef, George Gordon, shared his eagerness to get started in his new role.
“This is a really exciting opportunity for me in a totally new, fast-paced and energetic environment.
“To step into a different sector of the industry, at a place where it feels like ambition and vision is really at the forefront, is so refreshing.
“We are striving to go higher and keep improving, and our team is aware of what a pivotal part our food and drink offering plays in both fan and customer experiences.
“I can’t wait to get started.”
