Flash-grilled: Henry Harris
What was your first industry job?
Learning to make sausages.
If you weren’t in kitchens, what would you do?
I’d be a barrister.
What industry figure do you most admire, and why?
Mitch Tonks and Mat Prowse of The Seahorse and Rockfish. They have an enthusiasm and passion for looking after their guests that they achieve with an effortless spirit of generosity - everyone leaves feeling loved.
Pet hate in the kitchen?
Whistling.
What’s the oddest thing a customer has said to you?
"My steak tartare is raw."
Sum up your cooking style in a single sentence…
Bourgeois.
What’s the worst review you’ve ever had?
An indifferent one in Metro in 2002.
What advice would you give someone starting out in the industry?
Start at the very bottom.
Which single item of kitchen equipment could you not live without?
A swivel peeler.
What would you choose to eat for your last meal?
Whole grilled fish, drizzled with olive oil and NO lemon, though ask me tomorrow and it would be a totally different meal.
À la carte or tasting menu?
À la carte.
What’s the best meal you’ve ever had in a restaurant?
Rafa’s in Roses, San Sebastian - the best fish ever! Home salted anchovies, sea cucumber then a grilled John Dory for two.
Favourite fast food joint?
Burger King for a bacon double cheeseburger.
What’s the dish you wish you’d thought of?
The sausage roll.
MasterChef or Great British Menu?
Don’t watch either.
Most overrated food?
Fried eggs.
Restaurant dictator for a day – what would you ban?
Chewing gum and umbrellas.
Who would your dream dinner party guests be?
I’d like another meal with my dad.
What’s your earliest food memory?
Big green olives on a Saturday morning at my grandfathers.
Twitter or Instagram?
Instagram.
What’s the closest you’ve ever come to death?
A motorcycle accident last year.
Where do you go when you want to let your hair down?
I’m bald, but ideally away with friends.
Tipple of choice?
Armagnac.
Favourite food and drink pairing (the more obscure, the better)?
Buffalo wings off the barbecue and riesling.
What do you consider your signature dish?
Warm garlic and saffron mousse with mussels.
