MACA Guest Chef
Head chef and restaurant owner shares 3 unique and sumptuous dishes.
MACA Guest Chef
Harriet has a background working in Michelin star restaurants including Noma, and on super yachts, where she was able to explore ingredients as she went around the world.
To use the food from around you, is an evocative way of gaining access to a spectrum of flavour that exists outside of the supermarkets.
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. Wild ingredients speak of indigenous knowledge, ancestral whispers, they connect us to the world around us – and that connection is something that we all have in common. To use these ingredients, captures not just romanticism and wild history, but is the key to transporting people to a place and time. To use the food from around you, is an evocative way of gaining access to a spectrum of flavour that exists outside of the supermarkets. To Harriet, this is the magic of using wild ingredients in your food. Harriet has recently started a wild food project called the Wylde Food Collective where you can find out all about the above. Harriet used to co-lead foraging events in Brixton, during her 20’s, helping a London based forager demonstrate the possibilities of weeds that you could find in the London parks. She is committed to showcasing wild ingredients, no matter where in the world she is and has created wild food menus for breweries including Wild Beer Co and Nogne O (beer & wild food tasting menus) supper clubs, and over the past 3 years at her restaurant Robin Wylde where the tasting menus are heavily filled with ingredients that she forages.