Henry Harris

Henry grew up watching his father run Le Grandgousier in Brighton and establish Harris Vintners, supplying digestifs and apéritifs across the south of England. From an early age, Henry was captivated by the spirit of French food: generous, restorative cooking that brings people pleasure. Although his career has been varied, wholesome and heartwarming food has always remained his central passion.

Over the years, the recognition Henry has received for his cooking and restaurant management has led to a wide range of opportunities, including retail food projects, consultancy, lecturing, food writing, print features and media appearances.

In 2002, Henry opened Racine, creating a London institution dedicated to the food of Paris, Provence and the South West of France. Demand for his honest French cooking and attentive hospitality has remained strong, culminating in the recent opening of Bouchon Racine, much to the delight of the London food scene. Bon appétit.

Home

Articles 10 Articles

Onglet with Échalotes

By

Onglet with Échalotes is a classic French bistro dish, pairing deeply flavoured hanger steak with soft, caramelised shallots. Served with duck fat potatoes and a glass of Côtes-du-Rhône, it’s a simple but indulgent meal with unmistakable character.

Cote de boeuf cooked rare and covered in a béarnaise sauce, served alongside potatoes and watercress.

Côte de Boeuf with Béarnaise Sauce

By

Côte de boeuf, thick-cut and well-marbled, is a showcase for native breed beef. Here, Henry Harris pairs it with a rich béarnaise — a classic sauce that brings out the succulence and deep flavour of this special cut.

Braised Beef Dandy Ribs

By

With all the bone and richness that these ribs have, it is worth the trouble to braise them to deliver a good and tasty liquor with which a sauce can be made.

Aioli in a bowl, served inside pork rolls.

How to Make Aïoli 

By

This aïoli recipe is simple to make, the creamy texture and rich, garlicky flavour is a Mediterranean delight perfect for serving with succulent bavette steak or juicy pork chops.

Close-up of golden, crunchy duck fat roast potatoes.

Duck Fat Roasted Potatoes

By

While a relatively simple process, making chips at home requires deep fryers and a great deal of caution. Crispy duck fat roasted potatoes are a great alternative and can sit in a warm oven while you attend to the final stages of cooking and serving your meat.

Anchovy and rosemary butter drizzled on a steak.

Henry’s Anchovy & Rosemary Butter

By

Perfect for pork chops, grilled chicken, or drizzling over aubergine. A versatile garnish for merguez sausages, lamb chops, or simply spread on grilled sourdough. Easy to prepare and packed with flavour!

Sliced medium-rare steak covered in green peppercorn sauce.

Green Peppercorn Sauce Recipe

By

This an ideal accompaniment to a sirloin steak or in a jug alongside a sharing Porterhouse. It also pairs beautifully with veal and pork chops especially if some fresh tarragon is added at the end.

Three discs of Roquefort butter on a plate

How to Make Roquefort Butter

By

Learn how to make this easy Roquefort butter recipe, a deliciously rich and tangy flavoured butter. Perfect for steak, pork loin chops, or adding indulgence to any dish. Quick to prepare and freezer-friendly!