Leiths Diploma graduate Charlotte Harris (@charlotteharrischef) is head chef at hicce hart in Islington. Charlotte has an impressive C.V, having worked at such restaurants as Spring, Top Cuvée, and Fallow.
My current role: I have just opened hicce hart, a pub in Islington, as head chef
My favourite ingredient: This is an almost impossible question but if I had to choose, I put a bay leaf in almost everything I cook.
My favourite drink: I love sparkling wine! My favourite is a pet nat made by Craig Hawkins in South Africa called I am the Ninja.
My most-used cookbook: I learnt to cook with Delia’s Complete Cookery Course and Nigella Express. From bread sauce at Christmas to weeknight dinners, Delia and Nigella always have the answer.
My favourite kitchen gadget: A mandolin, watch your fingers though (I am speaking from experience!!)
My signature dish: I love low and slow cooking, one of the already loved dishes at the pub is braised beef cheeks with turnips, celery and pickled shallots. That’s my absolute favourite at the moment.
My takeaway of choice: I’ll order sushi, it’s something that I wouldn’t make myself so I leave it up to the professionals.
My most memorable meal: I’ve been very lucky to have had some incredible dining experiences. My most memorable meal was at Anglo — Anthony Raffo made a fermented squash sorbet that completely blew my mind and almost brought me to tears! He and his partner Marie are brilliant hosts.
My desert island dish: A simple boiled egg on toast for me!
the hicce hart, 58 Penton Street, London, N1; hicce.co.uk/hicce-hart
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