“My advice to any applicant is to take your time on your written recipe. It is literally your golden ticket into the competition to be able to cook for the judges. ”
Harry won the Roux Scholarship in 2016 when he was 26. He did his stage at Saison in San Francisco with celebrated chef Joshua Skenes.
Most recently, Harry’s has been working as operations manager and cooking for Simon Rogan’s London restaurants Roganic and Aulis London. Harry took on this role to expand and broaden his knowledge on the business side of the company. Having to think about the business as a whole rather than running the day to day of a kitchen, with a view to one day owning his own restaurant.
Harry decided to become a chef at the age of 14, while working in a kitchen as a pot washer. After attending North Leamington School, he decided to study at Stratford-Upon-Avon College for three years on its Advanced Culinary Skills course. Harry then went on to work at the highly regarded and then Michelin-starred Mallory Court Hotel in Leamington Spa, under the guidance of Simon Haigh. He moved next to the two Michelin-starred L’Enclume in Cartmel, Cumbria, where he was mentored by Roux Scholar 2011 Mark Birchall and Tom Barnes in his role as junior sous chef, where he stayed for two years.
When Harry won, he was support and development chef for the Eden Hotel Collection in Stratford-Upon-Avon, a hotel collection that includes Mallory Court, where he first started his career. Harry also spent a short time in the South West of France near Agen.