Harriet has made several TV cooking appearances, including Great British Menu, River Cottage Reunited, and was a Guest Judge on Top Chef America. She has won various awards such as Food Magazine Best Chef 2022, and was nominated as Chef to Watch at the National Restaurant Awards 2022. Recently she was listed by National Geographic as one of the top wild foods culinary innovators in Britain.
- Beetroot, Dandelion, Root & Yoghurt Croustade
- Black Mustard and Winter Greens Taco
- Brown Sugar Panna Cotta, Mugolio, Rhubarb and Pine
- Intro to Wild Foods & Seasonality & How We Use in Fine Dining
- Picking, Identification, Legality, Safety & Precautions in UK & Internationally
- Food Safety, Preparation & Handling, Active Compounds, Risks & Allergens
- Demonstrate Mugolio Syrup
- Demonstrate Jack by the Hedge
- Honey Fermenting
- Demonstrate Pickling Rock Samphire
Harriet’s passion is gathering and using wild ingredients in her tasting menus, and deep diving into the flavour and sensory qualities of these as food. Harriet’s goal is to capture the beauty in nature and to share this with people through food, creating joy and connection through a sensory experience.
Harriet became aware at a young age there was a whole world of flavour in the hedgerow, and decided to make wild foods her specialism.
She commenced her cooking career working for celebrated chef Mark Hix at Selfridges in London, and shortly thereafter went on to ‘stage’ at Noma in Copenhagen, the number one restaurant in the world at that time. She fell in love with the tasting menu concept of many small bites and explosions of flavour you could create through a combination of wild ingredients and specific techniques.
Following this, Harriet worked short stints at Dinner by Heston and Hedone before running out of money and knowing of the well paid yacht industry. She spent 5 years aboard boats, working for some of the world’s highest net worth individuals, celebrities and families including the Qatari Royal Family and the Murdoch family.
After a 3 month hiatus learning yoga and meditation around the world to facilitate the foundation for a healthy framework for the rest of her life, she realised that as a then 31 year old female, if she wanted to fulfil her ambition and open a restaurant, then she had better start moving. She returned to the South West of England and created ‘Robin Wylde’ a tasting menu restaurant with a focus on wild ingredients. After just three weeks of being open, she was approached by Great British Menu and agreed to participate in the competition, where she went on to represent the South West of England.
In 2021, she was able to crowdfund the resources required to open a second restaurant and wine bar, called Lilac, that focussed on sustainability. Both restaurants immediately made it into the Michelin guide that year.
Harriet has made several TV cooking appearances, including Great British Menu, River Cottage Reunited, and was a Guest Judge on Top Chef America. She has won various awards such as Food Magazine Best Chef 2022, and was nominated as Chef to Watch at the National Restaurant Awards 2022. Recently she was listed by National Geographic as one of the top wild foods culinary innovators in Britain. She contributes to Waitrose magazine and regularly creates recipes for other publications such as Great British Chefs.
Harriet is passionate about connecting with nature and finding the magic all around us. She loves to learn new techniques and methods to express this. Her food style reflects this and is playful, natural, fresh, and continually evolving.