2 Michelin Star Chefs: Jonny Lake, chef owner, Trivet
1 Michelin Star Chefs: Jake Leach, head chef, Harwood Arms
Jake Leach is head chef at the one Michelin-starred, Harwood Arms in London.
Originally from Guilford, Jake Leach trained to be a chef right from the beginning.
Harwood Arms
Walham Grove, London, SW6 1QP
Email: [email protected]
Tel: 020 738 61847
Website: www.harwoodarms.com
Director: Brett Graham
Facebook: Harwood Arms
Twitter: @harwoodarms
Instagram: @harwoodarms
Biography
Jake started his culinary journey in 2012 when he began studying Culinary Arts at Guildford College. Once he graduated from the course, he worked at Restaurant Tristan as a demi chef de partie.
He worked there from April 2013 until March 2014, when he moved to Claridge's and into the role of chef de partie. After just over a year at Claridge's, he moved again this time to The Ledbury in Notting Hill.
He worked at the Ledbury from 2015 until December 2019 and worked his way up from chef de partie to head chef.
In 20220, Jake took a year out to travel around Australia before returning to the UK and the culinary scene by taking over as head chef at the Harwood Arms.
Harwood Arms
Nestled away in the bustling back streets of Fulham, the Harwood offers award-winning food and wine in a trendy but relaxed setting. The team is run by Brett Graham (who is also chef-patron of The Ledbury) and Mike Robinson with head chef Jake Leach leading the brigade in the kitchen.
Provenance is a huge contributing factor to the success of the Harwood Arms which has developed relationships with the best suppliers in the business to keep the consistency of quality.
Jake and the team at the Harwood Arms pride themselves on using the best of British produce with a focus on game and wild food.
As well as having the honour of being the only Michelin-starred pub in London, the Harwood Arms was also crowned London’s best gastropub at the Top 50 Gastropubs 2017 awards. The Harwood’s origins as a pub date as far back as 1840.
The Harwood Arms offers a set-priced menu for lunch and dinner, priced at £50 for two-course and £65 for three courses. However, along with this, a discretionary 12.5% gratuity is added to the bill.
Expect to find an array of home-grown vegetables throughout the menu such as heritage tomatoes, beans and courgettes cultivated from their rooftop vegetable garden.
Some notable items on the menu include charred mackerel with smoked eel, Jersey royals and parsley sauce; roast Yorkshire Grouse with creamed root vegetables and blaeberries; and custard flan with white peach and lemon thyme.
Other Michelin Star Chefs
In these challenging times…
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
Support Us
CONTRIBUTE
1 Michelin Star Chefs: Jake Leach, head chef, Harwood Arms
