Henry Harris x Jacob Farley: The Racine Effect Launch Dinner

Harris is the great modern standard-bearer of classical French cooking in Britain. As chef-patron of the much-loved and deservedly critically acclaimed Bouchon Racine, he built a reputation for honest, ingredient-led food rooted in tradition but alive with generosity and wit.

Long before “bistro cooking” became fashionable again, Harris was quietly championing proper sauces, nose-to-tail eating and the pleasures of the table, influencing a generation of cooks and diners in the process. His new book, The Racine Effect, brings together that lifetime of cooking, thinking and storytelling, part memoir, part manifesto celebrating the enduring power of classic dishes, well made.

On the 8th, in partnership with our Head Chef Jacob Farley, we’ll be putting on a feast that, much like his new book, is a true love letter to French cooking. It promises to be a memorable, generous evening, and one not to be missed.

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