Hi, my name is Harvey Trollope.

I’m a chef who is passionate about food from all over the world, with a specific fondness for British produce and cooking. My team and I are currently conducting a Crowdcube campaign to fund Harvey’s British Eatery’s first site in Central London. You can watch a video about that below this blog...

HBE is a labour of love - an idea that started taking shape many years ago. I spent the first 7 years of my career working in top restaurants in France and Italy. It was a fantastic opportunity, enabling me to work with amazing high-end produce as well as some fantastic chefs.

Living abroad was an awakening to a food culture I had not really encountered in the UK. One that makes local cuisine accessible; where anyone can step into a neighbourhood restaurant and order the dish of the day, made with seasonal and local produce, simple and delicious, at an affordable price. 

Back in London, I realised that finding a British equivalent was surprisingly difficult. But, if the French can have their bistros, the Italians their trattorias, and the Spanish their bodegas, why can't the Brits have their own homely establishments serving fresh seasonal dishes?

So, Harvey’s British Eatery will be a small sized eatery in central London, serving breakfast, lunch and dinner. Good quality cooking without the frills. Unearthing forgotten recipes from our rich heritage. Above all, making the most of the amazing range of produce the British Isles have to offer - from vegetables to seafood, game and sustainably farmed livestock.

I approach menus and work with food very organically. I visit markets, meet with suppliers I know and trust, and let them lead the way. It all comes down to the quality of the produce - a great dish can only be as good as the ingredients in it. I design seasonal menus around what is available. I cook each ingredient to speak for itself. 

I will showcase British food and help it find its rightful place on the London food map. London's multiculturalism is amazing, and I think it is high time British food was more widely represented on the high street.

Good British food should not be a rarity. It should be available to locals looking for a drink and some food after work and to tourists so they can see that fish & chips and bangers and mash, while delicious, are not the only extent of British cuisine.

Sincerely, 

Harvey

 

British Chef Harvey Trollope wants to showcase British food and help it find its rightful place on the London food map. Cue his new restaurant concept - Harvey’s British Eatery – focusing on good quality British cooking without the frills. Menus are inspired by forgotten recipes from our rich heritage and making the most of the amazing range of seasonal produce the British Isles has to offer.
Harvey’s fascination with food started at the age of 16; the discipline, pressure to produce dishes in a short amount of time and creative process led him to pursue his passion, first training as a commis chef alongside a BA in Fine Art. After graduating, Harvey left London to perfect his skills in the food capitals of France and Italy.   
During his seven years in Europe, he trained with Chefs at notable two Michelin-starred restaurants including Le Palme D’or in Cannes, Leon de Lyon and Le Mére Brazier. Living abroad, Harvey was awakened to a food culture that he had not really encountered in the UK. One that makes local cuisine accessible; where anyone can step into a neighbourhood restaurant and order the dish of the day, made with seasonal and local produce, simple and delicious, at an affordable price. 
With a vision to develop Harvey’s British Eatery one day, he returned to London as sous-chef at Wheeler’s of St James, working with legendary British Chef, Marco Pierre White and then premier sous chef, working with John Williams at British institution, The Ritz. Other accomplishments include private chef commissions at Necker Island.

Thank you to all who came on Saturday 27th Jan to our latest pop up - bookings are open now for our next pop-up, in London on 24th March.