Inspired by the Grand Brasseries of France, Harry’s offers classic French cooking, unhurried lunches and upscale, relaxed evenings.
Blending the honesty of great cooking using the very best ingredients, ex Bibendum Chef Director Matthew Harris leads the kitchen.
His menus feature classic ‘Brasserie Luxe’ dishes, some to share, highlighting local, seasonal produce
Open for lunch and dinner with scallops on the menu throughout the festival. We look forward to welcoming everyone.
One of the UK’s great restaurants outside London for 2025
Grace Dent, the Guardian