Jermaine Harriott, Head Chef

Prior to joining us, Jermaine worked as Head Chef at the prestigious Greyhound in Beaconsfield having previously worked in some of London’s top restaurants, including the famous Langan’s Brasserie, the Royal Over-Seas League, Jason Atherton’s Michelin-starred Pollen Street Social, and Skylon. He has also worked in high-profile Manchester venues such as Mr Cooper’s at the Midland and Aiden Byrne’s 20 Stories.

Jermaine’s cooking style is focussed on retaining the integrity of locally sourced seasonal produce, letting the ingredients speak for themselves.