This April, the Bibendum veteran and protege of founding partner Simon Hopkinson, Matthew Harris will celebrate his twentieth year holding the position of head chef at the restaurant.
Cooking since its opening back in 1987 and taking over the kitchen in 1995 he brought a contemporary flair to the menu that has remained to this day. Robust and unfussy, Matthew Harris is a supporter of classic French cooking made with seasonal British produce- there is no element of passing trend or fad about it.
To celebrate his time at Bibendum, Harris has joined forces with Simon Hopkinson to create a menu including some restaurant classics harking back to its earliest days. Including such French staples as fish soup rouille and croutons, foie gras terrine with Armagnac jelly in addition to various sharing dishes as roast chicken with tarragon, the menu will celebrate this comitment to authentic French cooking.
Running alongside this, a daily changing prix fixe dinner will include light, constantly surprising dishes as asparagus and potted shrimp feuillete with poached egg, or citrus cured sea bass with fennel and green peppercorn. So whether you’re a Francophile or not Matthew Harris is bound to impress this April.
The new menu will launch 15th April 2014.