Josh Cutress is head chef at The Harwood Arms, the Michelin-starred pub on Walham Grove in Fulham, west London.

The pub has held its Michelin star every year since it was first awarded in 2010. That makes it the capital's longest-standing starred pub, and until February 2026 it was the only one.

Josh was promoted from sous chef to head chef in March 2023. He was in charge of the kitchen when the star was reconfirmed at the Michelin Guide Great Britain & Ireland ceremony in Dublin in February 2026.

The Harwood Arms is co-owned by Brett Graham, chef-owner of three-Michelin-starred The Ledbury, chef Mike Robinson and Edwin Vaux.

Early career and background

Josh grew up on a farm in Kent, where he developed a deep connection with the countryside, British produce and seasonality from an early age.

He went on to build his career in some of London's most acclaimed kitchens, starting in 2016 at The Square in Mayfair, Phil Howard's two-Michelin-starred restaurant.

In late 2017 he moved to The Ledbury in Notting Hill, where he worked under Brett for four years. The restaurant held two Michelin stars during his time there; its third followed in 2024.

Joining The Harwood Arms

Josh joined The Harwood Arms as sous chef in 2021, aged 26. He worked alongside head chef Jake Leach, who had taken over the kitchen from Sally Abé that year.

In March 2023 Jake moved into a development role across Brett's restaurants and farms, and Josh was promoted to succeed him.

He became the latest in a line of head chefs to hold the pub's star, which was first won under founding head chef Stephen Williams.

Josh Cutress's cooking style

Josh's cooking is rooted in British produce, with a particular passion for game, meat and whole-animal butchery.

He takes a considered approach to every ingredient. He makes the most of the whole animal and lets seasonality, provenance and quality guide the menu, with sustainability at its core.

That fits the pub's long-standing identity. The Harwood Arms has always championed game and wild food, and much of what reaches the kitchen comes from within the business itself.

Capability Graham, the farming and food company founded by Brett, supplies venison, Jersey beef, Iberian pork, charcuterie and cold-pressed rapeseed oil. Mike's company, Deer Box, supplies wild venison.

When he took over, Josh kept the pub's signatures in place, including the venison scotch egg served with Oxford sauce. He also extended whole-animal cooking as he introduced dishes of his own.

Different cuts, careful ageing and sustainably farmed meat also brought more rotation to the Sunday lunches the pub is known for.

Michelin star at The Harwood Arms

Brett, Mike and Edwin opened The Harwood Arms in a former Victorian beer house, built in 1866. Their aim was to serve serious British cooking in a relaxed pub setting.

It won its Michelin star in the 2010 guide under Stephen and has held it every year since, through several changes of head chef.

Josh was head chef when the star was reconfirmed at the Michelin Guide Great Britain & Ireland ceremony in Dublin on February 9, 2026. That took the run to 17 consecutive years.

At the same ceremony, the Kerfield Arms in Camberwell became the second London pub to win a star. That ended the Harwood's long spell as the only one in the capital.

The guide's inspectors have praised the cooking as highly accomplished while noting that it still does what pub food does best: it leaves diners satisfied.

Seventeen years on from that first star, Josh's task is to keep a pub at the top end of British cooking while making its menu, and its whole-animal approach, his own.