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.
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1 Michelin Star Chefs: Jake Leach, head chef, Harwood Arms
