Q & A with Harriet

Harriet began her career in hospitality, before realising that her heart belonged in the kitchen rather than in an office. She quit her day job and began her cheffing career. Training, living and working in Paris and London along the way. She is currently in her second year of studying a BSc in Nutritional Therapy.

Where did you learn to cook?

I learnt to cook growing up at home, my mum was/is a huge influence for me and probably why I started cooking. She would always make home-cooked meals everynight for a family of six. I can often be found there on Sundays for her perfect Sunday roasts.

Growing up I would mainly bake cakes and biscuits for my family and friends. I think this was my first love. Baking! My dad often reminds me how, when we were on family holidays in France I would often be found staring into patisserie windows, drooling at the vast display of cakes on display. I guess this love led me to Paris where I trained and worked as a pastry chef for a year. Then, on returning to the UK I pretty much did a U- turn and said goodbye to the world of pastry. Now I tend to focus on looking at healthier alternatives for sweet and savoury dishes.

Favourite Place

This is hard, there are so many wonderful places that hold memories for me. We’re also very lucky to have the Cotswolds right on our doorstep. I guess it would be a tie between standing on top of Cleeve Hill, being out in the countryside (the muddier the better) or the Alpes Martimes in the South of France…or by the sea.

What made you decide to study Nutritional Therapy?

A combination of a friend I met whilst studying in Paris, my love for food, the discovery that I have familial hypercholesterolemia a genetic condition resulting in high cholesterol, and the idea that food can aid us in our quest for optimal health.

Happiest When?

Surrounded by friends and family.

Favourite song to cook to?

Currently I have Frazey Ford - September Fields on repeat…

Fleetwood Mac albums are also constantly on repeat. I could probably do with some new music.

First memory of Gemma?

Gemma and I met at school when we were about 13. We had instant connection as she had just moved from Australia and I had just come back from holiday there. That and the fact that we both had black Labradors. I think we had discussed marrying our dogs! Oh how young we were! We also shared a mutual love for netball.

Whats in your fridge?

Greek Yogurt, Spinach, Bananas, Apples, Eggs, Goats Cheese, Semi - Skimmed Milk, 85% Dark Chocolate, Salmon.

What do you use most in the kitchen?

Cinnamon! I sprinkle that spice on everything.

Favourite Cookery Book?

Theres a "family cookbook" thats at my parents house. A book that is practically falling apart at the spine but full of recipes over the years from my grandmother.

I also love looking at The Flavour Thesaurus by Niki Segnit some of the flavour combinations are incredible!

Quick Fire Round

If you were an animal what would you be?

Mountain Goat

Favourite vegetable?

Aubergine

Favourite fruit?

Avocado

Favourite kitchen implement?

Grater/zester

Next holiday destination?

Sri Lanka, or Vietnam…or Patagonia

#Vacation