Joshua Cutress named head chef at The Harwood Arms

Outgoing head chef Jake Leach will stay on with Graham working on developing the food at both the Walham Grove site and The Ledbury as well as the group’s growing farming operation. 

Cutress joined The Harwood Arms as sous at 26 years old having previously worked at both The Ledbury and The Square.

The chef says he is excited to continue The Harwood Arm’s repertoire, which is focused on seasonal British ingredients and sustainability.

His kitchen will stay true to the Harwood Arms commitment to celebrating game with the pub’s celebrated venison scotch eggs remaining on the menu but will also extend the use of the whole animal in a transition to his own dishe. 

Graham’s Iberico Pork and charcuterie will also be a big part of the menu.

Sustainable farming and using different cuts with the best ageing will add new rotational variety to the Sunday lunches for which the Harwood Arms is renowned.

Launched in 2009 by Graham and Robinson and Edwin Vaux, The Harwood Arms is currently the only pub in the capital to hold a Michelin star and is a regular on Restaurant’s list of the top 100 restaurants in the UK.​​