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The George Celebrates Its Fifth Birthday With Five Limited-Edition Toastie Collaborations

This autumn, The George in Fitzrovia will celebrate its fifth birthday with a series of limited-edition toasties, teaming up with some of the most exciting chefs and restaurants from the capital and beyond to put their own spin on the much-loved pub classic.



Launching on 12th October, the series will see Shaun Searley (ex-Quality Chop House), Rambutan, Black Bear Burger, Manteca and The Palmerston each create their own limited-edition toastie for The George, with each creation made in-house by The George’s kitchen team and available for just one week. With only 25 toasties available each day, diners will need to be quick to get their hands on each edition before it’s gone.

The series takes inspiration from The George’s festive toastie, which has become an annual fixture at the Fitzrovia pub, growing in popularity each year. To mark five years of The George, the team has invited five chefs and restaurants they admire to reimagine the format in their own style, leading into the pub’s fifth birthday week and the launch of its own 2026 festive edition.


12th October - Week 1


Opening the series, chef Shaun Searley, previously of London institution The Quality Chop House, will create the ‘TCO’, combining autumn black truffle, three cheeses and caramelised onions.


19th October - Week 2


Rambutan, chef-owner Cynthia Shanmugalingam’s acclaimed Sri Lankan restaurant at Borough Market, will create an Ogleshield, Egg and Seeni Sambol Toastie, combining Ogleshield cheese from Neal’s Yard with a sunny-side-up egg and seeni sambol – a Sri Lankan condiment of caramelised onions, tamarind and fragrant spices.


26th October - Week 3


Cult London burger restaurant Black Bear Burger, founded by husband-and-wife team Stew and Liz Down and known for its focus on grass-fed British beef and house-made sauces and pickles, will create the Patty Melt Sando, featuring dry-aged beef, cheese, mac sauce, smoked bacon crumb and pickles, served on beef-fat toast.


2nd November - Week 4


Shoreditch’s Manteca, founded by Chris Leach and David Carter, is known for its Italian-inspired, nose-to-tail cooking. For the series, it will create a Pig Skin Ragù Toastie with fior di latte and Parmesan, finished with a chilli-fennel spice mix.


9th November - Week 5


The final guest collaboration comes from The Palmerston, Lloyd Morse and James Snowdon’s acclaimed Edinburgh neighbourhood restaurant, known for its ingredient-led cooking. For the series, it will create a Venison Mince Toastie with Comté and mustard.

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16th November - The George’s Fifth Birthday Week


Following the five guest collaborations, The George will mark its fifth birthday week with the launch of its own Turkey Keema Toastie with confit leg, Montgomery cheese and masala ketchup, created by Executive Chef John Sparks and Head Chef Kelan Heffron.


Continuing The George’s annual festive toastie tradition, this year’s creation sees the return of last year’s popular turkey keema, reworked for 2026. While each of the five guest collaborations will be available for just one week, excluding Sundays, The George’s birthday toastie will remain on the menu throughout the festive season.

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