Winter 2017 will see an inspiring collaboration between industry figurehead Henry Harris (former Racine chef patron) and James McCulloch, owner of The Harcourt in Marylebone. Henry is excited to return to London’s restaurant scene with three genuinely interesting new pub projects — the re-openings of Hero of Maida (formerly Truscott Arms) in Maida Vale, The Coach in Clerkenwell and Three Cranes in the City. A selfproclaimed classicist, the acclaimed chef is passionate about creating seasonal menus which showcase his distinctive seasonal style made relevant to each individual pub. Each menu will blend French and British influences, yet all three charismatic addresses will have their own distinct personalities and compelling look and feel.
November 2017 THE THREE CRANES, The City, EC4 — opening on Lower Thames Street with a short menu that champions grilled specialties, such as Barnsley lamb chops, steaks, and veal cutlets. Starters include Henry’s celebrated steak tartare, egg mayonnaise and smoked eel with horseradish. The extensive wine list is curated to reflect the site’s heritage — the expert Bordeaux selection is a nod to the three cranes of timber on the nearby Vintry wharf which is where Bordeaux’s wine casks were first brought into London.
January 2018 THE COACH, Clerkenwell, EC1 — having been a drinking destination since 1790, this site is steeped in history. The new team looks forward to celebrating this through the design of the bar and garden dining room. An incredibly light and airy space, which overlooks its storied beer garden — toast its new incarnation over duck confit with lentil, walnut and beetroot salad or poached brill with violet artichokes and monksbeard in the dining room, or even with a side of pig ear crisps from the bar menu.
February 2018 HERO OF MAIDA, Maida Vale, W9 — from 2018 this neighbourhood stalwart (formerly, The Truscott Arms) will be serving good food in the relaxed ground-floor space amid the original bar fittings, with a first-floor dining room serving a more developed menu. The hearty French cuisine that Henry is recognised best for is the perfect complement for the site’s heartwarming new chapter. Sunday Roasts were always beloved — and now guests can expect seven-hour slow-roasted shoulder of lamb with rosemary, alongside traditional British roast beef with all the trimmings, including punchy horseradish and Bearnaise sauce.
Snapped up by chef and food writer Simon Hopkinson after a culinary course at Leiths School of Food and Wine, Henry joined Hopkinson at his restaurant Hilaire, before being appointed Bibendum’s Sous Chef. Next came the Fifth Floor Restaurant at Harvey Nichols, and in 2002, the opening of Henry’s solo venture, Racine.
Henry will be on hand to drive the food side of James McCulloch and Shane Styles’ new operations for their burgeoning collection of pubs. Overseeing the kitchens of all three new sites, keeping the menus fresh and interesting, Henry is delighted to be working with a team that shares his integrity, ethos and vision.
‘I’m excited to be back in the kitchen. I see myself more as Admiral of the Fleet than Chef-Director, but it’s a great feeling to be planning great menus for each of these dining rooms with these excellent new teams.’ — Henry Harris
McCulloch’s intention in buying these sites was to save and preserve these noteworthy properties from being converted into real estate or nondescript chains. Having Henry on board to commandeer the food offering promises a fantastic new chapter for them all.
‘We originally asked Henry to join as a consultant, but thanks to our mutual desire to create noteworthy pubs with exceptional dining, we invited him to become a partner so we can all work together to create genuinely special establishments.’ — James McCulloch