Henry Harris

Henry Harris is an acclaimed chef, restaurateur and food writer who has worked in food and hospitality for more than 40 years. He began his career waiting tables in his father’s restaurant before becoming an apprentice at Hilaire under Simon Hopkinson. He later followed Hopkinson to Bibendum as his number two, before going on to open Harvey Nichols’ Fifth Floor Restaurant.

In 2002, Henry opened Racine in Knightsbridge as chef patron, creating a much-loved London restaurant devoted to the food of Paris, Provence and the South West of France. Since then, he has written for titles including The Times, The Telegraph, The Guardian, The Observer and Noble Rot, alongside consultancy work for restaurants and groups including Soho House and The Groucho Club.

In 2022, Henry opened Bouchon Racine with his business partner Dave Strauss to widespread critical acclaim. His second cookbook, The Racine Effect, was published in March 2026.

Articles 13 Articles

Steak tartare served with frites on a white plate

Steak Tartare

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My steak tartare is deeply savoury, rich and restorative, made with rump steak or beef fillet tail, anchovy, Dijon mustard, cognac and plenty of black pepper.

Onglet with Échalotes

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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

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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

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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 

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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.

Anchovy and rosemary butter drizzled on a steak.

Henry’s Anchovy & Rosemary Butter

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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!

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