Published 1 October 2021
by Henry Southan
CODE favourite the Harwood Arms has appointed Jake Leach as its new head chef. He follows Sally Abe, who held a star and kept Fulham well fed.
A recent announcement says Leach’s mission will be to establish new signature dishes to tempt diners to London’s only Michelin-starred pub.
The pub, known for its venison Scotch eggs and its popular Sunday roast, will continue in the same vein, but Leach, who is known for heading up the kitchen at The Ledbury and cooked at Fera and Restaurant Tristan, will want to make his mark.
New bar snacks on the menu include slices of rich beef tongue on dripping toast with celeriac, and oyster schnitzel.
Leach believes the right sourcing of ingredients is fundamental to the integrity of the finished dish:
“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,” he said.
“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.”