The Harwood Arms, Fulham
+ Buttered Cornish crab
+ Confit duck leg
+ Swiss chard and kohlrabi
+ Worked at Le Manoir
+ Worked at Latymer
Alex Harper’s CV reads like a who’s who of high-end chefs. He started out at prestigious Surrey hotel restaurant the Latymer before working for three years at Le Manoir aux Quat Saisons in Oxfordshire for the one and only Raymond Blanc.
This led to his eventual hiring by Brett Graham, chef patron of the Harwood Arms and double Michelin-starred Notting Hill restaurant the Ledbury.
Harper spent three years in the kitchen at the Ledbury, honing his skills before being put at the helm of the Harwood in 2014.