Harry-GuyOperations Manager of SRRL (Simon Rogan Restaurants Limited).

Trained at Saison in San Francisco with celebrated chef Joshua Skenes.

Harry oversees London operations for Simon Rogan. This includes the newly opened Roganic and Aulis London

Aulis is Simon Rogan’s hub and development kitchen located in Cartmel and London. Exclusively limited to eight diners per evening, Aulis London offers a dynamic and interactive dining experience, in which a series of dishes are cooked in front of you and explained at every stage. The new Roganic is located in Marylebone in the former site of L’Autre Pied. Harry spends time cooking in both properties.

A highlight of the Roux Scholarship educational trip to California in 2016 was dining at three star Michelin Saison, in San Francisco.

The visit took place while Harry Guy was completing the end of his training, cooking with celebrated chef Joshua Skenes part of his winner’s prize. Andrew Fairlie,  the first winner of the Roux Scholarship talks about meeting up with Harry. 

Read all about Andrew’s visit and his interview with Harry and Joshua Skenes in The Caterer…

Three star Michelin Saison is a world-class dining experience of open fire cooking, where local, seasonal produce is ’touched by the hearth.’

Harry was support and development chef for the Eden Hotel Collection in Stratford-Upon-Avon, when he won.

He beat five other finalists in a highly contested final held at Westminster Kingsway College, London, where they were asked to prepare and serve Norfolk black chicken cooked en croûte, cardoon gratin and tarragon sauce.

Michel Roux Jr said: “At first sight it could seem like this was a straightforward and simple dish. However there were a lot of potential banana skins and Harry’s dish showed exceptional all round skills.”

Alain Roux added: “Although it may sound simple we chose this dish because it’s technically challenging due to all the component parts. We were looking for suet dough with the perfect bite, chicken with maximum flavour, two well made sauces and correctly prepared soft cardoons. Once assembled the test was to cook the dish properly, without it becoming dry. It’s a pie – nothing more and a chef cooking in the UK should know how to cook a pie!”

Pierre Gagnaire, Honorary President of the judges 2016, commented afterwards: “Harry was obviously stressed but in a positive way and he channeled this into his cooking. He had the intelligence to perfectly combine and balance all the elements of his dish. His semi-final dishes also stood out so this made it three out of three. He will make an excellent Roux Scholar.”

Speaking at the awards ceremony Harry said: “I was apprehensive at the start but figured it out ok. I was hoping for meat so that was good and I was happy with what I produced. It means everything to win! To be in close contact with the Roux family is invaluable and will really push my career forward as it establishes you in the industry.”