Opening early next year, Harry’s will celebrate British cuisine under the former Bibendum chef making use of local seafood and seasonal produce.
The menu will be inspired by Harris’ career spent in classic French restaurants and the chefs who have shaped his approach to cooking, with signature dishes to include freshly made terrines, local fish caught from Rye Bay and Dungeness, wild-foraged mushrooms, and locally sourced sea vegetables.
Sharing plates for the table will include Basque chicken and tarragon; racks of Romney salt marsh lamb; whole roast plaice or turbot; and tarte fine aux pommes flambéed with calvados.
The restaurant will also offer one of Britain’s largest selections of English wines, sourced directly from growers such as Gusbourne and Oxney Organic Estate.
The Gallivant was opened by Harry and Sigrid Cragoe and is located close to the beach in Camber Sandswith views of the grass-fringed dunes. The new restaurant will blend vintage coastal nostalgia with inspiration from the Cragoes’ time in California during the 80’s and 90s with design features that will include locally-sourced furniture made from upcycled wood and vintage swimwear on the walls.
“Harry’s is about creating a space where our local community can come together and feel a sense of escapism by the sea, we want to celebrate the beauty of where we are located and the simplicity of good, simple cooking and great wines — much of my inspiration has come from the pages of Simon Hopkinson’s cookbooks, so meeting Matthew a few years ago felt like divine intervention,” says co founder Harry.
Harris, who is brother of Bouchon Racine chef-patron Henry, worked at London restaurant Bibendum for 20 years before leaving in 2015.
“The greatest thrill I derive from being here is the opportunity to cook what I love and to return to dishes I have cooked on and off throughout my life,” he says.
“These are dishes and ingredients that have stood the test of time and will, I hope, be enjoyed by many. I share Harry’s view that delicious food brings people together and is at the heart of our happiest memories.
“It’s why I’m so excited about the dishes for two or more, brought to the table for guests to share - often showcasing a specific ingredient at its peak.”
Harry’s will open in February 2025.