About this Event
For this Kitchen Stories instalment, we’re thrilled to be welcoming acclaimed chef, food writer and restaurateur Henry Harris, who has more than 40 years in food and hospitality under his belt. And he’ll be here on our 3rd Floor at Piccadilly to talk more about his new book The Racine Effect.
Henry began his career waiting tables in his father’s restaurant, before becoming an apprentice at Hilaire under Simon Hopkinson. He followed Simon as his number two when he opened Bibendum and then went on to open Harvey Nichols’ Fifth Floor Restaurant. Henry opened his first restaurant Racine in Knightsbridge as chef patron in 2002, before selling what had become a beloved institution in 2015.
In The Racine Effect, his first book in twenty years, Henry brings together more than 120 recipes that distil a lifetime spent perfecting the nostalgic, comforting cooking of France’s neighbourhood restaurants. From Bayonne ham with celeriac rémoulade to Lamb chops with anchovy toasts, and his most requested recipe ever, Crème caramel, this is a masterclass in generosity, simplicity and balance.
If you’d like to learn more about Henry Harris’s story, as well as the world of French cooking, be sure to book your ticket today!
Standard Ticket - £20.00
Standard Ticket including Book - £60.00
Please email [email protected] if you have any questions about dietary requirements
If you need to cancel, we can only offer you a refund if you cancel within 72 hours notice of the date your ticket is booked for.
Event Venue & Nearby Stays
Book Shop, 3rd Floor, Fortnum & Mason, 181 Piccadilly, London, United Kingdom
GBP 22.38 to GBP 65.71
