Kevin Harrison

Compliance Director

What would your last meal be?

Assuming I am not on death row! Starter: seared king scallops, foie gras & Sauternes sauce (I had this at Harvey’s cooked by Marco Pierre White). Main: roast lamb, dauphinoise potatoes, spinach, sticky lamb jus. Pudding: English Cheddar, Hovis biscuits, English butter & sweet onion chutney. Wine: Nuits Saint Georges 1988.

What is your most memorable food experience?

My first Michelin meal at Le Manoir Aux Quat’Saisons 1990. The starter was roast wood pigeon with white truffle ravioli, morels & port jus. I can still taste it!

What is most likely to ruin your evening when dining out?

Arrogant waiting staff

What is the most disgusting thing you’ve ever eaten?

Kimchee and okra. Believe me I have eaten locust, scorpion, snake, fermented herring, fish eyes and all sorts of offal but they still don’t beat these two.

Who or what inspired your career in the food industry?

Raymond Blanc. I first met him at the above meal in 1990 and he is still an inspiration.