A native of Sussex, Henry Harris started his career in the catering industry as a waiter in a small hotel in Brighton. In 1983 he moved back to London and joined the Leith’s School of Food and Wine, where he studied for a year.
He went on to work with Simon Hopkinson, first at Hilaire on the Old Brompton Road and then at Bibendum.
In 1992 Henry was approached to join Harvey Nichol’s Fifth Floor Restaurant as Head Chef and in 2002 he opened his own restaurant, Racine, on the Brompton Road in London to universally ecstatic reviews.
His book The Harvey Nichols Cookbook was published in 1988. His follow up A Passion for Protein was published by Quadrille.
Harvey Nichols – The Fifth Floor Cookbook
A sumptuous collection of imaginative and accessible recipes from Henry Harris, chef at the Fifth Floor restaurant in Harvey Nichols – one of London’s most […]