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Judge

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George Dorgan
Consultant

When I began working at the New York Post, I realised I wanted to write about food, cooking and restaurants so I studied at a catering college part-time. I've been working with food and drink since, mostly freelance, wrote a book on cooking with smoked foods and spent two years as editor of Tandoori (an Indian restaurant trade mag). I’ve worked as a restaurant consultant since 2000 on a number of interesting projects, and have spent a lot of time on menu development, food and wine matching and cocktails.

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