Harry Kirkpatrick

Harry’s culinary career began when he started washing pots and pans at the age of 16, before being inspired by the head chef of his local village pub, Matthew Roberts, to pursue a career in cooking. He got an apprenticeship with the Royal Academy of Culinary Arts where he did two and a half years at Claridge’s Hotel, London as an apprentice and then a further two and a half years after graduating with distinction. After that he worked for a year at Eleven Madison Park, New York, which was voted the top restaurant in the world at the time. He joined Trinity Restaurant in Clapham a year and a half ago. 

The thing that Harry loves most about being a chef is making people happy through food, seeing the reaction on someone’s face and knowing you’ve made an impression on them. However, he didn’t always want to be a chef and isn’t sure what he did want to be when he was growing up, but he couldn’t be happier with how things have worked out. Harry has cooked alongside so many amazing individuals and is grateful for everything he has been taught. When thinking about his most memorable day at work, there’s been a few, but working at a restaurant which was then voted number one in the world was up there.

Harry entered The National Chef of the Year because he really wanted the challenge of pushing himself in a new environment, under different pressures that he’s not used to. He’s extremely proud and excited to push on in the final. He told us: To win a competition of this level would mean the world and certainly would be career changing.”

When thinking about what chefs need to be successful, Harry feels it is graft, patience and professionalism. The three words he would use about his style of cooking are honest, seasonal and identity.

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