The Harwood Arms in London's Fulham has appointed Jake Leach as new Head Chef, who is on a mission to establish some new signature dishes to tempt diners at London’s only Michelin-starred pub.
Long-famed for its venison Scotch Eggs and probably the best Sunday roast in London, Leach is keeping the long-standing favourites, but has added some distinctive new options which reflect the skills he honed during his time as Head Chef at The Ledbury along with experience at Fera, and Restaurant Tristan.
With an eye to using the whole animal and sourcing all the British produce used as sustainably and responsibly as possible, Leach’s new bar snacks include slices of rich beef tongue on dripping toast with celeriac, and a sensational oyster schnitzel.
Other dishes include sardine and tomato salad with sour cream and lovage and a main course of our Iberico pork with carrots, girolles and oats.
Leach will also be continuing the Harwood Arms’ love for game on the menu with his stunning Venison Pâté en Croûte, and the Fallow deer shoulder cooked for 8 hours.
For Leach, the right sourcing of ingredients is fundamental to the integrity of the finished dish. He said, “Currently, we have started to use suppliers such as “Wild Farmed” for our delicious stone-milled flour for example – they use simple regenerative farming practices to cultivate high-quality grains without chemicals.
'We are using honey in our desserts which comes from the beehives that are situated on Aynhoe Park. Every week, we’re exploring more ways in which we can source our food sustainably and responsibly.”