News > Pub Food

New chef for the Harwood

By Lesley Foottit , 28-Mar-2011

Related topics: Pub Food

Harwood Arms: staff change

Harwood Arms: staff change

Michelin-starred gastropub the Harwood Arms in Fulham, London, has a new head chef.

 

Ex-Ledbury chef Stephen Williams, who revived the pub in 2008 and steered it towards its current starred status, has left after two-and-a-half years to go travelling.

 

He has been replaced by Barry Fitzgerald who was formerly sous chef at Michelin-starred Wild Honey in Mayfair where he worked for three years. His CV also includes the famous St John's in Clerkenwell, London.

 

"It is going really well — it's really busy," said Fitzgerald. "The menu is still mostly Stephen's at the moment but I have plenty of plans."

 

Currently on the menu are wild rabbit and prune faggots with turnip puree and horn of plenty mushrooms (£6); grilled steak of Berkshire Roe deer and Douglas fir sausage with raw celeriac, spelt flat bread and field mushrooms (£16.75); and warm spiced blackberry cakes with stewed Bramley apple and Somerset brandy cream (£7).

 

The Harwood Arms is owned jointly by Brett Graham of the Ledbury in Notting Hill, Mike Robinson of the Pot Kiln in Yattendon, Berkshire, and Edwin Vaux of the former Vaux Brewery.

Find us on Facebook

Spotlight

Poppelston Allen: Understanding recorded and live music law

10 tips on the Live Music Act

Never has the law relating to live and recorded music been so complex. Here is a brief...

National Minimum Wage - what you need to know

National Minimum Wage - what you need to know

HMRC is naming and shaming pubs, hotels and restaurants that pay below the national minimum wage. The...

The Big Interview: Mike Benner, SIBA

The Big Interview: Mike Benner, SIBA

In June Mike Benner left the Campaign for Real Ale (CAMRA) after 20 years of campaigning, to...

Q&A: New pub food allergy requirements

Q&A: New pub food allergy requirements

Whether or not you serve food in your pub, the balance between your culinary and administration skills...

Follow us on